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Nutrition Exam 2

49 Questions
Nutrition Quizzes & Trivia

Chemistry and Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins

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Questions and Answers
  • 1. 
    Lipids are made up of:
    • A. 

      Carbon, Hydrogen, Oxygen

    • B. 

      Carbon, Hydrogen, Nitrogen

    • C. 

      Hydrogen, Oxygen, Nitrogen

    • D. 

      Hydrogen, Nitrogen, Fluoride

  • 2. 
    Triglycerides make up how mow much fat found in foods?
    • A. 

      90-95%

    • B. 

      80-85%

    • C. 

      95-98%

    • D. 

      95-100%

  • 3. 
    Omega 3 fatty acids are linolenic. They have antiarrhythmic effects and may be protective against fatal ischemic heart disease.
    • A. 

      Both statements are true.

    • B. 

      Both statements are false.

    • C. 

      The first is true, second false.

    • D. 

      The first is false, second true.

  • 4. 
    Saturated fats contain how many double bonds?
    • A. 

      Zero

    • B. 

      Single double bond

    • C. 

      More than one double bond

    • D. 

      Two double bonds

  • 5. 
    • A. 

      Both statements are true.

    • B. 

      Both statements are false.

    • C. 

      The first statement is true, the second is false.

    • D. 

      The first statement is false, the second is true.

  • 6. 
    Palmitic and stearic acids are examples of what?
    • A. 

      Saturated Fatty Acids

    • B. 

      Monounsaturated Fatty Acids

    • C. 

      Polyunsaturated Fatty Acids

    • D. 

      Omega 3 Fatty Acids

  • 7. 
    • A. 

      4

    • B. 

      8

    • C. 

      9

    • D. 

      10

  • 8. 
    • A. 

      Both statements are true.

    • B. 

      Both statements are false.

    • C. 

      The first is true, second is false.

    • D. 

      The first is false, second is true.

  • 9. 
    What fatty acid is necessary for growth, reproduction, and maintenance of skin integrity?
    • A. 

      Omega 3

    • B. 

      Omega 6

    • C. 

      Trans Fatty Acids

    • D. 

      Polyunsaturated Fatty Acids

  • 10. 
    Trans Fatty Acids are saturated fats.
    • A. 

      True

    • B. 

      False

  • 11. 
    High intakes of Trans Fatty Acids:
    • A. 

      Increase HDLs and decrease LDLs

    • B. 

      Increase HDLs and LDLs

    • C. 

      Decrease HDLs and LDLs

    • D. 

      Decrease HDLs and increase LDLs

  • 12. 
    What products mostly contain Trans Fatty Acids?
    • A. 

      Meats, margarine, dairy products, shortening, salty snacks

    • B. 

      Meats, vegetables, cottage cheese, frying fats

    • C. 

      Meats, fish, olive oil, butter, baked goods, spinach

    • D. 

      Cod liver oil, egg yolk, wheat germ, peanuts and almonds

  • 13. 
    If a product is high in trans fatty acids the 1st ingredient listed on a food label will be:
    • A. 

      Omega 3 Fatty Acids

    • B. 

      High Fructose Corn Syrup

    • C. 

      Hydrogenated Fat

    • D. 

      Margarine

  • 14. 
    Lecithin, a compound lipid, is considered an essential nutrient found in egg yolk, soybeans, peanuts, spinach, and wheat germ.
    • A. 

      True

    • B. 

      False

  • 15. 
    Effects of too much fat include all of the following EXCEPT:
    • A. 

      Cardiovascular disease

    • B. 

      Some cancers

    • C. 

      Hypertension

    • D. 

      Congenital defects

  • 16. 
    What are cephalins necessary for?
    • A. 

      Blood Clotting

    • B. 

      Transport of fatty acids

    • C. 

      Nerve Tissue

    • D. 

      As an emulsifier in food preparations like mayonnaise

  • 17. 
    What percentage of dietary fat is absorbed through the bloodstream or small intestine?
    • A. 

      80%

    • B. 

      85%

    • C. 

      90%

    • D. 

      95%

  • 18. 
    What percentage of calories should come from fat?
    • A. 

      10-20%

    • B. 

      15-30%

    • C. 

      20-35%

    • D. 

      45-60%

  • 19. 
    Saturated fat should not exceed 10% of the calories and cholesterol should not exceed 300 mg/day.
    • A. 

      True

    • B. 

      False

  • 20. 
    Those at risk for fat deficiency include:
    • A. 

      Cystic fibrosis patients

    • B. 

      Patients with very low fat diets

    • C. 

      Premature infants

    • D. 

      All of the above

  • 21. 
    Where is Vitamin D primarily stored?
    • A. 

      Blood, liver, adipose tissue

    • B. 

      Blood, kidneys, adipose tissue

    • C. 

      Kidneys, blood, pancreas

    • D. 

      Pancreas, kidneys, adipose tissue

  • 22. 
    Health problems of bulimics include all of the following except:
    • A. 

      Parotid gland enlargement

    • B. 

      Tooth decay

    • C. 

      Low glucose levels

    • D. 

      Low potassium levels

  • 23. 
    Fat Soluble Vitamins include all of the following except
    • A. 

      A

    • B. 

      C

    • C. 

      D

    • D. 

      E

    • E. 

      K

  • 24. 
    Vitamin A is essential for all of the following except:
    • A. 

      Bone and tooth development

    • B. 

      Maintenance of healthy epithelium

    • C. 

      Protection of cell membranes

    • D. 

      Integrity of the immune system

  • 25. 
    Anorexics are below normal body weight by what percentage?
    • A. 

      2.5%

    • B. 

      5%

    • C. 

      10%

    • D. 

      15%

  • 26. 
    Vitamin D intake requirements increase to 10 micrograms at what age?
    • A. 

      30

    • B. 

      40

    • C. 

      50

    • D. 

      60

  • 27. 
    Retinoids are found in what types of food:
    • A. 

      Carrots

    • B. 

      Fruits

    • C. 

      Animal Products

    • D. 

      Dark Green vegetables

  • 28. 
    Vitamin A and E share which functions:
    • A. 

      Protection of RBC's and WBC's

    • B. 

      Antioxidant and immune response

    • C. 

      Protection of cell membranes and integrity

    • D. 

      Prevention of night blindness

  • 29. 
    Vitamin A can be stored in the liver for more than a year.
    • A. 

      True

    • B. 

      False

  • 30. 
    Fat Soluble Vitamins are stable in cooking and baking.
    • A. 

      True

    • B. 

      False

  • 31. 
    Vitamin D comes from all of the following except:
    • A. 

      Fish

    • B. 

      Milk

    • C. 

      Sunlight

    • D. 

      Breakfast cereals

    • E. 

      Orange Juice

  • 32. 
    Oral Implications of a Vitamin D deficiency would most likely be:
    • A. 

      Enamel erosion

    • B. 

      Hypoplasia

    • C. 

      Caries

    • D. 

      Spongy gingiva

  • 33. 
    Too much Vitamin D can cause hypoplasia or hypocalcification.
    • A. 

      True

    • B. 

      False

  • 34. 
    If a patient is taking Coumadin, they should have a consistent daily intake of which vitamin?
    • A. 

      A

    • B. 

      E

    • C. 

      K

    • D. 

      D

  • 35. 
    The most biologically active form of Vitamin E is:
    • A. 

      Alpha-tocopherol

    • B. 

      Calciferol

    • C. 

      Ergocalciferol

    • D. 

      Menaquinone

  • 36. 
    Food sources of Vitamin E include all of the following except:
    • A. 

      Polyunsaturated Fatty Acids

    • B. 

      Fruits and vegetables

    • C. 

      Wheat germ oil

    • D. 

      Omega 3 Fatty Acids

  • 37. 
    Too much Vitamin E can interfere with the Vitamin K clotting mechanism.
    • A. 

      True

    • B. 

      False

  • 38. 
    Vitamin K has three related forms which are all of the following EXCEPT:
    • A. 

  • 39. 
    A function of Vitamin K would be:
    • A. 

      Fatty acid transport

    • B. 

      Cell membrane integrity

    • C. 

      Blood clotting factor

    • D. 

      Increase immune system response

  • 40. 
    The AI for Vitamin K for adult women is:
    • A. 

      30

    • B. 

      75

    • C. 

      90

    • D. 

      120

  • 41. 
    The primary food source of Vitamin K is:
    • A. 

      Yellow or orange vegetables

    • B. 

      Green leafy vegetables

    • C. 

      Dairy products

    • D. 

      Breakfast cereals

  • 42. 
    A high fat diet causes an increase in caries.
    • A. 

      True

    • B. 

      False

  • 43. 
    Digestion of fats occurs primarily in:
    • A. 

      Stomach

    • B. 

      Small intestine

    • C. 

      Large intestine

    • D. 

      Esophagus

  • 44. 
    Omega 3 fatty acids include all of the following food sources except:
    • A. 

      Breakfast cereals

    • B. 

      Fatty fish

    • C. 

      Vegetable oils

    • D. 

      Nuts

    • E. 

      Leafy vegetables

  • 45. 
    Triglycerides have 2 fatty acids linked to a glycerol molecule.
    • A. 

      True

    • B. 

      False

  • 46. 
    Saturated fats have more than one double bond.
    • A. 

      True

    • B. 

      False

  • 47. 
    A source of polyunsaturated fatty acids would be:
    • A. 

      Margarine

    • B. 

      Palm oil

    • C. 

      Oil-based salad dressings

    • D. 

      Egg yolk

  • 48. 
    Sterols and cholesterols are derived lipids, fat-like compounds that originate from other lipids.
    • A. 

      True

    • B. 

      False

  • 49. 
    Monounsaturated fatty acids decrease HDLs.
    • A. 

      True

    • B. 

      False