Chemistry And Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins

48 Questions

Settings
Please wait...
Chemistry And Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins

In the world today the people that have a slender body frame are regarded higher than those assumed to be fat. This therefore leads people to be obsessed with having the perfect body and some get eating disorders that can be life threatening. How much do you about the disorders and lipids?


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

      Fatty acid transport

    • B. 

      Cell membrane integrity

    • C. 

      Blood clotting factor

    • D. 

      Increase immune system response

  • 39. 
    The AI for Vitamin K for adult women is:
    • A. 

      30

    • B. 

      75

    • C. 

      90

    • D. 

      120

  • 40. 
    The primary food source of Vitamin K is:
    • A. 

      Yellow or orange vegetables

    • B. 

      Green leafy vegetables

    • C. 

      Dairy products

    • D. 

      Breakfast cereals

  • 41. 
    • A. 

      True

    • B. 

      False

  • 42. 
    Digestion of fats occurs primarily in:
    • A. 

      Stomach

    • B. 

      Small intestine

    • C. 

      Large intestine

    • D. 

      Esophagus

  • 43. 
    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

  • 44. 
    Triglycerides have 2 fatty acids linked to a glycerol molecule.
    • A. 

      True

    • B. 

      False

  • 45. 
    Saturated fats have more than one double bond.
    • A. 

      True

    • B. 

      False

  • 46. 
    A source of polyunsaturated fatty acids would be:
    • A. 

      Margarine

    • B. 

      Palm oil

    • C. 

      Oil-based salad dressings

    • D. 

      Egg yolk

  • 47. 
    Sterols and cholesterols are derived lipids, fat-like compounds that originate from other lipids.
    • A. 

      True

    • B. 

      False

  • 48. 
    Monounsaturated fatty acids decrease HDLs.
    • A. 

      True

    • B. 

      False