Nutrition Exam 2
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Chemistry and Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins
- 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.
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
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