Food and Nutrition 3rd edition - Chapter 16 Testbank

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

Increased consumption of saturated fats from fatty meat and processed foods

Increased use of vegetable oil in cooking

Increased consumption of n-6 fatty acids

Genetic engineering

Increased consumption of polyunsaturated fatty acids from plant seeds

The increased consumption of saturated fats from fatty meat and processed foods is thought to have contributed to the increased prevalence of CHD, diabetes, and obesity. Saturated fats can raise cholesterol levels and increase the risk of heart disease and diabetes. Processed foods often contain high levels of unhealthy fats and added sugars, which can contribute to obesity. By consuming excessive amounts of saturated fats from these sources, individuals may increase their risk of developing these health conditions.

Explanation

The increased consumption of saturated fats from fatty meat and processed foods is thought to have contributed to the increased prevalence of CHD, diabetes, and obesity. Saturated fats can raise cholesterol levels and increase the risk of heart disease and diabetes. Processed foods often contain high levels of unhealthy fats and added sugars, which can contribute to obesity. By consuming excessive amounts of saturated fats from these sources, individuals may increase their risk of developing these health conditions.

2. This food manufacturing process increases saturated and trans fatty acid concentrations in foods:

Hydrogenation

Genetic modification

Homogenisation

High pressure cooking

Charring

Hydrogenation is a food manufacturing process that involves adding hydrogen to liquid vegetable oils, which increases their saturated and trans fatty acid concentrations. This process is commonly used to make oils more solid and stable, thereby extending their shelf life and improving their texture. However, the increased saturated and trans fatty acid concentrations can have negative health effects, such as raising levels of LDL cholesterol and increasing the risk of heart disease.

Explanation

Hydrogenation is a food manufacturing process that involves adding hydrogen to liquid vegetable oils, which increases their saturated and trans fatty acid concentrations. This process is commonly used to make oils more solid and stable, thereby extending their shelf life and improving their texture. However, the increased saturated and trans fatty acid concentrations can have negative health effects, such as raising levels of LDL cholesterol and increasing the risk of heart disease.

3. Which of the following is FALSE?

Oils are usually liquid at room temperature

Oils contain mostly unsaturated fatty acids

Oils are a good source of Vitamin E

Oils contain all essential fatty acids

Oils change structure on heating

The statement that "Oils contain all essential fatty acids" is false. While oils do contain essential fatty acids, they may not contain all of them. Essential fatty acids are a specific group of fatty acids that the body needs but cannot produce on its own. While oils are a good source of essential fatty acids, they may not contain all of them in sufficient quantities.

Explanation

The statement that "Oils contain all essential fatty acids" is false. While oils do contain essential fatty acids, they may not contain all of them. Essential fatty acids are a specific group of fatty acids that the body needs but cannot produce on its own. While oils are a good source of essential fatty acids, they may not contain all of them in sufficient quantities.

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

Avocado, olive oil, safflower oil

Fried fish and chips, lean red meat, canola margarine

Commercial biscuits, butter, table margarine

Nuts, oysters, yoghurt

Seeds, cheese, canned fish in brine

Commercial biscuits, butter, and table margarine are all examples of potentially high sources of saturated fats or trans fatty acids. These processed foods often contain high levels of unhealthy fats, which can increase the risk of heart disease and other health issues. It is important to limit the consumption of these foods and opt for healthier alternatives like avocado, olive oil, and safflower oil, which are lower in saturated fats and trans fats.

Explanation

Commercial biscuits, butter, and table margarine are all examples of potentially high sources of saturated fats or trans fatty acids. These processed foods often contain high levels of unhealthy fats, which can increase the risk of heart disease and other health issues. It is important to limit the consumption of these foods and opt for healthier alternatives like avocado, olive oil, and safflower oil, which are lower in saturated fats and trans fats.

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

Fish, margarine, yoghurt

Lean meat, canola margarine, sunflower seeds

Vegetable oils, coconut, ghee

Chicken, bread, fruit

Cream, take-away and processed foods

Lean meat, canola margarine, and sunflower seeds are all considered good sources of long chain unsaturated fatty acids. Lean meat, such as chicken or turkey, contains omega-3 fatty acids which are beneficial for heart health. Canola margarine is made from canola oil, which is high in monounsaturated fats. Sunflower seeds are rich in polyunsaturated fats, including omega-6 fatty acids. These foods can help to increase the intake of healthy fats in the diet, which are important for various bodily functions and can have positive effects on cardiovascular health.

Explanation

Lean meat, canola margarine, and sunflower seeds are all considered good sources of long chain unsaturated fatty acids. Lean meat, such as chicken or turkey, contains omega-3 fatty acids which are beneficial for heart health. Canola margarine is made from canola oil, which is high in monounsaturated fats. Sunflower seeds are rich in polyunsaturated fats, including omega-6 fatty acids. These foods can help to increase the intake of healthy fats in the diet, which are important for various bodily functions and can have positive effects on cardiovascular health.

6. In relation to heart disease, which of the following is the best recommendation?

Avoid all saturated fats and cholesterol containing foods

Use only vegetable fats and have high insoluble fibre intake

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

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

Include hydrogenated fats and trans fatty acids

The best recommendation in relation to heart disease is to limit all fats, particularly saturated fats, while encouraging some unsaturated fats, particularly more omega-3 fatty acids. This is because saturated fats and cholesterol can increase the risk of heart disease, while unsaturated fats, especially omega-3 fatty acids, have been shown to have heart-protective benefits. By limiting saturated fats and incorporating more unsaturated fats, individuals can improve their heart health and reduce the risk of heart disease.

Explanation

The best recommendation in relation to heart disease is to limit all fats, particularly saturated fats, while encouraging some unsaturated fats, particularly more omega-3 fatty acids. This is because saturated fats and cholesterol can increase the risk of heart disease, while unsaturated fats, especially omega-3 fatty acids, have been shown to have heart-protective benefits. By limiting saturated fats and incorporating more unsaturated fats, individuals can improve their heart health and reduce the risk of heart disease.

7. One gram of fat, when metabolised, yields:

16 kJ

17 kJ

27 kJ

29 kJ

37 kJ

When one gram of fat is metabolized, it yields 37 kJ of energy.

Explanation

When one gram of fat is metabolized, it yields 37 kJ of energy.

8. 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.

5,10

10,15

15,20

5,25

10,30

According to WHO recommendations, an adult male leading a sedentary lifestyle should consume a diet where saturated fatty acids contribute no more than 10% of energy intake. Additionally, the total fat intake should be limited to a maximum of 30% of energy intake.

Explanation

According to WHO recommendations, an adult male leading a sedentary lifestyle should consume a diet where saturated fatty acids contribute no more than 10% of energy intake. Additionally, the total fat intake should be limited to a maximum of 30% of energy intake.

9. 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:

24%

26%

33%

36%

40%

The National Nutrition Survey provides data on the dietary intake of 19-24 year old Australian males, stating that they consume an average of 13300kJ and 120g of total fat. To find the percentage of energy intake contributed by total fat, we divide the energy from fat (120g x 37kJ/g) by the total energy intake (13300kJ) and multiply by 100. This calculation yields a result of approximately 33%, which means that 33% of the energy intake of the average 19-24 year old Australian male comes from total fat.

Explanation

The National Nutrition Survey provides data on the dietary intake of 19-24 year old Australian males, stating that they consume an average of 13300kJ and 120g of total fat. To find the percentage of energy intake contributed by total fat, we divide the energy from fat (120g x 37kJ/g) by the total energy intake (13300kJ) and multiply by 100. This calculation yields a result of approximately 33%, which means that 33% of the energy intake of the average 19-24 year old Australian male comes from total fat.

10. Which of the following terms can be used to describe C:20:5 n-3?

Has three double bonds

Has no unsaturated or double bonds

Is an essential fatty acid

Is a monounsaturated fatty acid

Has a double bond at position 5 from the methyl end

C:20:5 n-3 is a term used to describe a specific type of fatty acid, specifically eicosapentaenoic acid (EPA). EPA is an omega-3 fatty acid that is essential for the body and cannot be produced on its own. It is considered an essential fatty acid because it must be obtained through the diet.

Explanation

C:20:5 n-3 is a term used to describe a specific type of fatty acid, specifically eicosapentaenoic acid (EPA). EPA is an omega-3 fatty acid that is essential for the body and cannot be produced on its own. It is considered an essential fatty acid because it must be obtained through the diet.

Food And Nutrition 3rd Edition - Chapter 16 Testbank