Food And Nutrition 3rd Edition - Chapter 16 Testbank

10 Questions | Total Attempts: 63

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Food And Nutrition Quizzes & Trivia

The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.


Questions and Answers
  • 1. 
    Which of the following terms can be used to describe C:20:5 n-3?
    • A. 

      Has three double bonds

    • B. 

      Has no unsaturated or double bonds

    • C. 

      Is an essential fatty acid

    • D. 

      Is a monounsaturated fatty acid

    • E. 

      Has a double bond at position 5 from the methyl end

  • 2. 
    Which of the following is FALSE?
    • A. 

      Oils are usually liquid at room temperature

    • B. 

      Oils contain mostly unsaturated fatty acids

    • C. 

      Oils are a good source of Vitamin E

    • D. 

      Oils contain all essential fatty acids

    • E. 

      Oils change structure on heating

  • 3. 
    Which dietary changes are thought to have contributed to the increased prevalence of CHD, diabetes and obesity?
    • A. 

      Increased consumption of saturated fats from fatty meat and processed foods

    • B. 

      Increased use of vegetable oil in cooking

    • C. 

      Increased consumption of n-6 fatty acids

    • D. 

      Genetic engineering

    • E. 

      Increased consumption of polyunsaturated fatty acids from plant seeds

  • 4. 
    Which of the following foods are all considered good sources of long chain unsaturated fatty acids?
    • A. 

      Fish, margarine, yoghurt

    • B. 

      Lean meat, canola margarine, sunflower seeds

    • C. 

      Vegetable oils, coconut, ghee

    • D. 

      Chicken, bread, fruit

    • E. 

      Cream, take-away and processed foods

  • 5. 
    In relation to heart disease, which of the following is the best recommendation?
    • A. 

      Avoid all saturated fats and cholesterol containing foods

    • B. 

      Use only vegetable fats and have high insoluble fibre intake

    • C. 

      Limit all fats, particularly saturated, while encouraging some unsaturated, particularly more omega-3 fatty acids

    • D. 

      Limit all fats, particularly saturated, while encouraging monounsaturated fats such as omega-6 fatty acids

    • E. 

      Include hydrogenated fats and trans fatty acids

  • 6. 
    This food manufacturing process increases saturated and trans fatty acid concentrations in foods:
    • A. 

      Hydrogenation

    • B. 

      Genetic modification

    • C. 

      Homogenisation

    • D. 

      High pressure cooking

    • E. 

      Charring

  • 7. 
    The National Nutrition Survey indicates the dietary intake of the average 19-24year old Australian male provides 13300kJ and 120g total fat. Percentage of energy intake contributed by total fat is therefore:
    • A. 

      24%

    • B. 

      26%

    • C. 

      33%

    • D. 

      36%

    • E. 

      40%

  • 8. 
    The following three foods are all examples of potentially high sources of saturated fats or trans fatty acids:
    • A. 

      Avocado, olive oil, safflower oil

    • B. 

      Fried fish and chips, lean red meat, canola margarine

    • C. 

      Commercial biscuits, butter, table margarine

    • D. 

      Nuts, oysters, yoghurt

    • E. 

      Seeds, cheese, canned fish in brine

  • 9. 
    According to WHO recommendations, an adult male leading a sedentary lifestyle should consume a diet from which saturated fatty acids contribute no more than _______ percent of energy intake with total fat a maximum of _____ percent energy intake.
    • A. 

      5,10

    • B. 

      10,15

    • C. 

      15,20

    • D. 

      5,25

    • E. 

      10,30

  • 10. 
    One gram of fat, when metabolised, yields:
    • A. 

      16 kJ

    • B. 

      17 kJ

    • C. 

      27 kJ

    • D. 

      29 kJ

    • E. 

      37 kJ

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