Nutrition & Wellness Midterm Examination

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Nutrition & Wellness Midterm Examination - Quiz

This exam covers the following Standards:
FCS-FNS-11 Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food.
a. Define and demonstrate the use of measuring tools, including liquid and dry cups, measuring spoons, scales, and balances.
b. Define and demonstrate types of knives including Chef/French, paring, bread, boning, and slicer. Practice care and safety while using all knives
c. Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
e. Discuss appliance choices, safe use, care and energy consumption of major Read morecooking appliances and small cooking appliances.
FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planning.
a) Define nutrition, essential and non-essential nutrients; identify and describe the   ; &nbs p; six nutrient classes and their changing requirements throughout the lifespan; and   ; &nbs p; identify major sources of each.
  ; &nbs p;


Questions and Answers
  • 1. 

    The beliefs and social customs of a group of people.

    • A.

      Culture

    • B.

      Etnic food

    • C.

      Value

    • D.

      Food norm

    Correct Answer
    A. Culture
    Explanation
    FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
    a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

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  • 2. 

    A food that is typical of a given racial, national, or religious culture.

    • A.

      Culture

    • B.

      Etnic food

    • C.

      Kosher food

    • D.

      Staple food

    Correct Answer
    B. Etnic food
    Explanation
    FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
    a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

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  • 3. 

    Culture is shaped and changed through ____________.

    • A.

      Contact with family members and friends

    • B.

      Influence of the media

    • C.

      The introduction of new ideas

    • D.

      All of the answers are correct.

    Correct Answer
    A. Contact with family members and friends
    Explanation
    FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
    a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

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  • 4. 

    What purposes do ethnic foods serve for a group of people?

    • A.

      Create a feeling of individuality for each member of the group.

    • B.

      Encourage ethnic pride.

    • C.

      Help people bond with members of other etnic groups.

    • D.

      All are correct.

    Correct Answer
    B. Encourage ethnic pride.
    Explanation
    FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
    a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

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  • 5. 

    In the United States, the practice of eating earthworms is and example of a food _____________.

    • A.

      Habit

    • B.

      Norm

    • C.

      Rule

    • D.

      Taboo

    Correct Answer
    D. Taboo
    Explanation
    FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
    a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.

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  • 6. 

    Which statement below is the best example of how religion influences food choices?

    • A.

      Brenda persuades Tayonna to try a new food.

    • B.

      Hindu people do not eat beef.

    • C.

      Tacos and tortillas are popular in the Southwest.

    • D.

      The media promotes a new product.

    Correct Answer
    B. Hindu people do not eat beef.
    Explanation
    The statement "Hindu people do not eat beef" is the best example of how religion influences food choices. Hinduism considers cows to be sacred animals, and therefore, followers of Hinduism avoid consuming beef as it goes against their religious beliefs. This demonstrates how religion plays a significant role in shaping dietary preferences and restrictions for individuals and communities.

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  • 7. 

    Which of the following is not a trend affecting family eating patterns?

    • A.

      Family members are increasingly mobile.

    • B.

      More households are headed by a single working parent.

    • C.

      Many dual-worker families have less income at their disposal.

    • D.

      The average family is smaller.

    Correct Answer
    C. Many dual-worker families have less income at their disposal.
    Explanation
    The correct answer is "Many dual-worker families have less income at their disposal." This statement does not represent a trend affecting family eating patterns. While it may be true that many dual-worker families have less income, it does not directly impact family eating patterns. Trends such as increasing mobility, single working parents, and smaller average family size have a more direct influence on how families eat and interact during meals.

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  • 8. 

    Offering friends a snack when they visit is an example of ___________.

    • A.

      Community expectations

    • B.

      Family eating habits

    • C.

      Social influence on food choices

    • D.

      The status of food

    Correct Answer
    C. Social influence on food choices
    Explanation
    When offering friends a snack when they visit, it is an example of social influence on food choices. This is because the act of offering a snack to friends is influenced by societal norms and expectations regarding hospitality and socializing. It is a way of conforming to social norms and demonstrating hospitality by providing food to guests.

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  • 9. 

    Which of the following is the best example of high-status food in the culture of the United States?

    • A.

      Hamburgers

    • B.

      Grits

    • C.

      Pork and Beans

    • D.

      Steak

    Correct Answer
    D. Steak
    Explanation
    Steak is considered the best example of high-status food in the culture of the United States because it is often associated with fine dining, luxury, and special occasions. It is commonly served in high-end restaurants and is often more expensive compared to other options. Steak is also seen as a symbol of indulgence and is often associated with wealth and success. It is a popular choice for celebratory meals and is often considered a prestigious and desirable food item in American culture.

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  • 10. 

    More than half of the food commercials that children watch on television are for ______________.

    • A.

      Dairy products

    • B.

      Foods high in calories, sugar, fat, and salt

    • C.

      Fresh fruits and vegetables

    • D.

      Whole grain cereals

    Correct Answer
    B. Foods high in calories, sugar, fat, and salt
    Explanation
    The correct answer is "foods high in calories, sugar, fat, and salt." This is because the question is asking about the type of food commercials that children watch on television. The answer suggests that more than half of these commercials promote foods that are high in calories, sugar, fat, and salt, which are generally considered unhealthy.

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  • 11. 

    Which of the following is an example of using food to deal with emotions?

    • A.

      Lyah eats when bored.

    • B.

      Micah eats when friends offer food.

    • C.

      Ravita eats when hungry.

    • D.

      Yazgul eats when watching an advertisement for food.

    Correct Answer
    A. Lyah eats when bored.
    Explanation
    Lyah eating when bored is an example of using food to deal with emotions because she is using food as a means of coping with her boredom. Instead of finding alternative ways to entertain herself or address her boredom, she turns to eating as a way to distract or comfort herself. This behavior suggests that she may use food as a source of emotional comfort or as a way to fill a void when feeling bored.

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  • 12. 

    Refusing to give a child a snack because he or she would not share toys is an example of using food to __________.

    • A.

      Maintain a child's weight

    • B.

      Punish the child

    • C.

      Reward the child

    • D.

      Show love to the child

    Correct Answer
    B. Punish the child
    Explanation
    Refusing to give a child a snack because he or she would not share toys is an example of using food as a form of punishment. By denying the child a snack, it serves as a consequence for their behavior of not sharing toys. This can help teach the child that their actions have consequences and encourage them to learn to share in the future.

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  • 13. 

    Using aseptic packaging to increase the shelf life of food is an example of applying ________________.

    • A.

      Climate control

    • B.

      Nutrition knowledge

    • C.

      Political influence

    • D.

      Technological advances

    Correct Answer
    D. Technological advances
    Explanation
    Using aseptic packaging to increase the shelf life of food involves the use of advanced technology. Aseptic packaging is a process that involves sterilizing the food and packaging materials separately, and then sealing them in a sterile environment. This technology helps to eliminate bacteria and other microorganisms that can cause spoilage, thereby extending the shelf life of the food. It is a clear example of how technological advances can be applied to improve food preservation and storage methods.

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  • 14. 

    Which of the following foods is not a good source of dietary fiber?

    • A.

      Apple

    • B.

      Chicken

    • C.

      Lentils

    • D.

      Popcorn

    Correct Answer
    B. Chicken
    Explanation
    Chicken is not a good source of dietary fiber because it is a lean meat that is low in carbohydrates and does not contain any dietary fiber. Fiber is mainly found in plant-based foods such as fruits, vegetables, whole grains, and legumes. While chicken is a good source of protein, it does not provide significant amounts of fiber compared to the other options listed.

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  • 15. 

    Why are carbohydrates the body's preferred source of energy?

    • A.

      They are inexpensive to buy

    • B.

      They are plentiful in the diet

    • C.

      They can be used efficiently as fuel

    • D.

      They spare fats

    Correct Answer
    C. They can be used efficiently as fuel
    Explanation
    Carbohydrates are the body's preferred source of energy because they can be easily broken down and converted into glucose, which is the primary fuel for the body's cells. This process is efficient and provides a quick and readily available source of energy. Additionally, carbohydrates spare fats by preventing the breakdown of fats for energy, allowing them to be used for other important functions in the body.

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  • 16. 

    Dominic decided to follow a very high protein diet to lose weight. He was avoiding nearly all carbohydrate foods. What health condition is he most likely at risk of developing?

    • A.

      Diabetes mellitis

    • B.

      Ketosis

    • C.

      Lactose intolerance

    • D.

      Starvation

    Correct Answer
    B. Ketosis
    Explanation
    Dominic is at risk of developing ketosis because he is following a very high protein diet and avoiding nearly all carbohydrate foods. Ketosis occurs when the body doesn't have enough carbohydrates to burn for energy, so it starts breaking down fat instead. This process produces ketones, which can build up in the blood and urine, leading to symptoms such as bad breath, fatigue, and nausea. While ketosis itself is not necessarily harmful, it can be a sign of an imbalanced diet and can potentially lead to more serious health issues if not managed properly.

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  • 17. 

    Which carbohydrate provides the most bulk to the diet?

    • A.

      Fiber

    • B.

      Fructose

    • C.

      Lactose

    • D.

      Sucrose

    Correct Answer
    A. Fiber
    Explanation
    Fiber provides the most bulk to the diet because it is a type of carbohydrate that cannot be fully digested by the body. It adds bulk to the stool and helps regulate bowel movements, preventing constipation. Fiber also promotes satiety, making us feel fuller for longer, which can aid in weight management. Additionally, fiber helps to lower cholesterol levels and regulate blood sugar levels. Overall, consuming a diet high in fiber is beneficial for maintaining a healthy digestive system and overall well-being.

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  • 18. 

    Research has indicated that diets high in fiber may reduce the risk of____________.

    • A.

      Colon cancer

    • B.

      Heart and artery disease

    • C.

      Hemorrhoids

    • D.

      All three answers

    Correct Answer
    D. All three answers
    Explanation
    Research has indicated that diets high in fiber may reduce the risk of colon cancer, heart and artery disease, and hemorrhoids. Fiber helps to promote healthy digestion and regular bowel movements, which can help prevent the development of colon cancer. Additionally, a high-fiber diet can lower cholesterol levels and reduce the risk of heart and artery disease. Hemorrhoids, which are swollen blood vessels in the rectum and anus, can be prevented or minimized by consuming a diet high in fiber, as it helps to soften the stool and prevent constipation.

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  • 19. 

    What form must all carbohydrates be in for cells to use them as an energy source?

    • A.

      Fructose

    • B.

      Glucose

    • C.

      Glycogen

    • D.

      Insulin

    Correct Answer
    B. Glucose
    Explanation
    Glucose is the correct answer because it is the form in which carbohydrates need to be in for cells to use them as an energy source. Glucose is a simple sugar that can be easily broken down and metabolized by cells through a process called cellular respiration. Once glucose is absorbed into the bloodstream, it can be transported to cells and used as a primary source of energy. Other forms of carbohydrates, such as fructose and glycogen, need to be converted into glucose before they can be utilized by cells for energy. Insulin is a hormone that helps regulate blood sugar levels, but it is not a form of carbohydrate.

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  • 20. 

    What happens to a person's blood glucose level after eating?

    • A.

      It rises

    • B.

      It falls to begin digestion

    • C.

      It is not affected

    • D.

      It rises or falls depending on gender

    Correct Answer
    A. It rises
    Explanation
    After eating, a person's blood glucose level typically rises. This is because the food we consume contains carbohydrates, which are broken down into glucose during digestion. Glucose is then absorbed into the bloodstream, causing the blood glucose level to increase. This rise in blood glucose triggers the release of insulin, a hormone that helps regulate glucose levels by facilitating its uptake into cells. Therefore, the correct answer is that the blood glucose level rises after eating.

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  • 21. 

    Which group in MyPlate is the best source of foods high in starch?

    • A.

      The grains group

    • B.

      The fruit group

    • C.

      The meat and beans group

    • D.

      The milk group.

    Correct Answer
    A. The grains group
    Explanation
    The grains group is the best source of foods high in starch. Starch is a complex carbohydrate found in foods like bread, rice, pasta, and cereal. These foods are part of the grains group in MyPlate. They provide the body with energy and are a good source of fiber, vitamins, and minerals. Including foods from the grains group in the diet can help meet the body's daily starch requirements and contribute to overall health and nutrition.

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  • 22. 

    The ingredient list on a package of vanilla pudding reads as follows: sugar, wheat flour, starches, added flavorings. Which ingredient is present in the largest amount

    • A.

      Flavorings

    • B.

      Starches

    • C.

      Sugar

    • D.

      Wheat flour

    Correct Answer
    C. Sugar
    Explanation
    The correct answer is Sugar because it is listed first in the ingredient list, indicating that it is present in the largest amount compared to the other ingredients.

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  • 23. 

    Due to her lactose intolerance, Amani does not drink milk. Which nutrient is most likely to be deficient in her diet because of this eating pattern?

    • A.

      Calcium

    • B.

      Carbohydrates

    • C.

      Vitamin C

    • D.

      Water

    Correct Answer
    A. Calcium
    Explanation
    Amani's lactose intolerance means she cannot consume milk, which is a major source of calcium. Calcium is an essential nutrient for bone health, muscle function, and nerve transmission. Therefore, it is highly likely that Amani's diet is deficient in calcium due to her inability to drink milk.

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  • 24. 

    Which element is not found in carbohydrates?

    • A.

      Carbon

    • B.

      Hydrogen

    • C.

      Oxygen

    • D.

      Nitrogen

    Correct Answer
    D. Nitrogen
    Explanation
    Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen. Nitrogen is not found in carbohydrates. Nitrogen is commonly found in proteins and nucleic acids, but it is not a component of carbohydrates.

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  • 25. 

    The monosacaccharide found in fruits is ____________.

    • A.

      Glucose

    • B.

      Fructose

    • C.

      Maltose

    • D.

      Lactose

    Correct Answer
    B. Fructose
    Explanation
    Fructose is the monosaccharide found in fruits. Monosaccharides are the simplest form of carbohydrates, and fructose is a type of sugar that is naturally occurring in fruits. It is sweeter than glucose and is responsible for the sweet taste of fruits. Glucose is another type of monosaccharide, but it is not specifically found in fruits. Maltose and lactose are disaccharides, which means they are composed of two monosaccharides and are not found as the primary sugar in fruits.

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  • 26. 

    The hormone that helps regulate the amoount of glucose in the blood stream is _______________.

    • A.

      Glycogen

    • B.

      Insullin

    • C.

      Ketones

    • D.

      Thyroxin

    Correct Answer
    B. Insullin
    Explanation
    Insulin is the hormone that helps regulate the amount of glucose in the bloodstream. It is produced by the pancreas and plays a crucial role in maintaining normal blood sugar levels. Insulin allows glucose to enter cells, where it is used for energy or stored as glycogen. Without insulin, glucose cannot be properly absorbed by cells, leading to high blood sugar levels, which can result in diabetes. Ketones are byproducts of fat breakdown, glycogen is a stored form of glucose, and thyroxin is a hormone that regulates metabolism.

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  • 27. 

    Which is most likely to cause dental caries if the teeth are not brushed?

    • A.

      Orange Juice

    • B.

      Popcorn

    • C.

      Raisins

    • D.

      Water

    Correct Answer
    C. Raisins
    Explanation
    Raisins are most likely to cause dental caries if the teeth are not brushed. Raisins are sticky and high in sugar content, which can adhere to the teeth and provide a breeding ground for bacteria. Bacteria in the mouth feed on the sugar from the raisins and produce acids that can erode the tooth enamel, leading to the development of dental caries. Regular brushing helps remove the sticky residue and prevents the buildup of bacteria, reducing the risk of dental caries.

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  • 28. 

    What is the type of diabetes in which the pancreas cannot make the necessary insulin?

    • A.

      Hypoglycemia

    • B.

      Type I diabetes

    • C.

      Type II diabetes

    • D.

      Hyperglycemia

    Correct Answer
    B. Type I diabetes
    Explanation
    Type I diabetes is the correct answer because it is a type of diabetes in which the pancreas is unable to produce enough insulin or does not produce any insulin at all. Insulin is necessary for the body to regulate blood sugar levels, and without it, blood sugar levels can become dangerously high. This type of diabetes typically develops in childhood or adolescence and requires lifelong insulin therapy to manage blood sugar levels.

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  • 29. 

    Why might gum agar be added to a food product?

    • A.

      To thicken and stabilize the pproduct

    • B.

      To add color

    • C.

      To add flavor

    • D.

      To sweeten the product.

    Correct Answer
    A. To thicken and stabilize the pproduct
    Explanation
    Gum agar is added to a food product to thicken and stabilize it. It acts as a natural thickening agent and helps to improve the texture and consistency of the product. By adding gum agar, the product becomes more stable and less likely to separate or become watery. It also helps to enhance the shelf life of the product by preventing the growth of bacteria and mold. Therefore, gum agar is commonly used in food products to improve their overall quality and ensure a better eating experience for consumers.

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  • 30. 

    One of the six classes of nutrients that includes sugars, starches and fiber. The body's main source of energy

    • A.

      Carbohydrates

    • B.

      Proteins

    • C.

      Fats

    • D.

      Vitamins

    Correct Answer
    A. Carbohydrates
    Explanation
    Carbohydrates are one of the six classes of nutrients that include sugars, starches, and fiber. They are the body's main source of energy. Carbohydrates are broken down into glucose, which is used by the body to fuel various processes and activities. They provide energy for the brain, muscles, and other organs. Carbohydrates are found in foods such as grains, fruits, vegetables, and dairy products. They are an essential part of a balanced diet and should be consumed in moderation for optimal health and energy levels.

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  • 31. 

    A polysaccharide. Starch and fiber are two examples

    • A.

      Complex Carbohydrate

    • B.

      Simple Carbohydrate

    • C.

      Glucose

    • D.

      Fructose

    Correct Answer
    A. Complex Carbohydrate
    Explanation
    The given answer "Complex Carbohydrate" is correct because polysaccharides like starch and fiber are classified as complex carbohydrates. Complex carbohydrates are made up of long chains of sugar molecules and take longer to break down in the body compared to simple carbohydrates like glucose and fructose. Starch and fiber provide a slow and steady release of energy, making them beneficial for maintaining stable blood sugar levels and promoting digestive health.

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  • 32. 

    The body's storage form of glucose

    • A.

      Glucose

    • B.

      Glycogen

    • C.

      Monosachacharide

    • D.

      Polysaccharide

    Correct Answer
    B. Glycogen
    Explanation
    Glycogen is the body's storage form of glucose. When glucose levels are high, excess glucose is converted into glycogen and stored in the liver and muscles. This stored glycogen can later be broken down into glucose when the body needs energy. Unlike glucose, which is a monosaccharide, glycogen is a polysaccharide consisting of many glucose molecules linked together.

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  • 33. 

    A group of compounds that includes triglycerides, phospholipids, and sterols.

    • A.

      Lipid

    • B.

      Sterols

    • C.

      Hydrogenation

    • D.

      Lipoprotein

    Correct Answer
    A. Lipid
    Explanation
    Lipids are a group of compounds that include triglycerides, phospholipids, and sterols. Lipids are organic molecules that are insoluble in water but soluble in organic solvents. They are an essential component of living cells and play important roles in energy storage, insulation, and protection of organs. Triglycerides are the main form of stored energy in the body, while phospholipids are a major component of cell membranes. Sterols, such as cholesterol, are important for the synthesis of hormones and the structure of cell membranes. Therefore, the correct answer is lipid.

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  • 34. 

    The major type of fat found in foods and in the body

    • A.

      Triglycerides

    • B.

      Lecithin

    • C.

      Sterols

    • D.

      Emulsifier

    Correct Answer
    A. Triglycerides
    Explanation
    Triglycerides are the major type of fat found in foods and in the body. They are composed of three fatty acids attached to a glycerol molecule. Triglycerides are the main storage form of fat in the body and are also found in various foods, such as oils, butter, and fatty meats. They provide energy, help insulate and protect organs, and are involved in the absorption and transport of fat-soluble vitamins. Lecithin is a type of phospholipid, sterols are a type of lipid found in cell membranes, and emulsifiers are substances that help mix oil and water.

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  • 35. 

    A fatty acid that has no double bonds in its chemical structure.

    • A.

      Saturated fatty acid

    • B.

      Adipose tissue

    • C.

      Chylomicron

    • D.

      Trans-fatty acid

    Correct Answer
    A. Saturated fatty acid
    Explanation
    A saturated fatty acid is a fatty acid that has no double bonds in its chemical structure. This means that all the carbon atoms in the fatty acid chain are bonded to the maximum number of hydrogen atoms, resulting in a straight structure. This straight structure allows saturated fatty acids to pack tightly together, making them solid at room temperature. Foods high in saturated fatty acids include animal fats, such as butter and lard, as well as tropical oils like coconut oil and palm oil. Consuming too much saturated fat can raise cholesterol levels and increase the risk of heart disease.

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  • 36. 

    A fatty acid that has only one double bond between carbon atoms in a carbon atom chain.

    • A.

      Monounsaturated fatty acid

    • B.

      Trans-fatty acid

    • C.

      Essential fatty acid

    • D.

      Saturated fatty acid

    Correct Answer
    A. Monounsaturated fatty acid
    Explanation
    A monounsaturated fatty acid is a type of fatty acid that has only one double bond between carbon atoms in a carbon atom chain. This means that there is only one point of unsaturation in the molecule. This type of fatty acid is often found in plant-based oils and is considered to be a healthier option compared to saturated or trans-fatty acids. Monounsaturated fatty acids have been associated with numerous health benefits, including reducing the risk of heart disease and inflammation.

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  • 37. 

    The process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen.

    • A.

      Hydrogenation

    • B.

      Sterols

    • C.

      Triglycerides

    • D.

      Lipid

    Correct Answer
    A. Hydrogenation
    Explanation
    Hydrogenation is the process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen. This process is commonly used in the food industry to convert liquid unsaturated fats into solid fats, such as the hydrogenation of vegetable oils to produce margarine. Hydrogenation increases the shelf life and stability of fats, but it also produces trans fats, which are unhealthy and can increase the risk of heart disease. Sterols, triglycerides, and lipids are all related to fats and lipids but do not specifically refer to the process of hydrogenation.

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  • 38. 

    A fatty acid with an odd molecular shape that forms when oils are hydrogenated.

    • A.

      Trans-fatty acid

    • B.

      Monounsaturated fatty acid

    • C.

      Polyunsaturated fatty acid

    • D.

      Saturated fatty acid

    Correct Answer
    A. Trans-fatty acid
    Explanation
    A trans-fatty acid is the correct answer because it is a type of fatty acid that has an odd molecular shape and is formed when oils are hydrogenated. Hydrogenation is a process in which hydrogen is added to unsaturated fats to make them more solid and stable, but it also creates trans-fatty acids. These trans-fatty acids have been linked to negative health effects and are often found in processed foods.

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  • 39. 

    A class of lipids that have a phosphorus-containing compound in their chemical structures, which allows them to combine with both fat and water.

    • A.

      Phospholipids

    • B.

      Lipids

    • C.

      Adipose tissue

    • D.

      Lechithin

    Correct Answer
    A. Phospholipids
    Explanation
    Phospholipids are a class of lipids that contain a phosphorus-containing compound in their chemical structures. This unique feature enables them to combine with both fat and water, making them an essential component of cell membranes. Phospholipids have a hydrophilic (water-loving) head and hydrophobic (water-repellent) tail, allowing them to form a lipid bilayer that acts as a barrier between the cell and its surroundings. They play a crucial role in maintaining the structural integrity and fluidity of cell membranes, as well as facilitating the transport of molecules across the membrane.

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  • 40. 

    A phospholipid made by the liver and found in many foods.

    • A.

      Lecithin

    • B.

      Cholesterol

    • C.

      Sterols

    • D.

      Lipoprotein

    Correct Answer
    A. Lecithin
    Explanation
    Lecithin is a phospholipid that is produced by the liver and can also be found in various foods. It is an essential component of cell membranes and plays a crucial role in maintaining their structure and function. Lecithin is commonly used as an emulsifier in food products, as it helps to blend ingredients that would not normally mix together. It is also believed to have potential health benefits, such as improving brain function and promoting heart health. Therefore, lecithin is the correct answer in this context.

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  • 41. 

    A substance, such as a phospholipid, that can mix water and fat.

    • A.

      Emulsifier

    • B.

      Adipose tissue

    • C.

      Triglycerides

    • D.

      Lecithin

    Correct Answer
    A. Emulsifier
    Explanation
    An emulsifier is a substance that has the ability to mix water and fat. It helps to stabilize and disperse oil droplets in water by reducing the surface tension between the two substances. This allows for the formation of stable emulsions, such as mayonnaise or salad dressings, where oil and water are evenly distributed. Emulsifiers like phospholipids, such as lecithin, are commonly used in food and cosmetic products to improve texture and prevent separation of ingredients. Adipose tissue refers to fat cells in the body, while triglycerides are a type of fat molecule.

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  • 42. 

    A class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen.

    • A.

      Sterols

    • B.

      Emulsifier

    • C.

      Essential fatty acid

    • D.

      Chylomicron

    Correct Answer
    A. Sterols
    Explanation
    Sterols are a class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen. Sterols are important components of cell membranes and are also precursors to hormones such as estrogen and testosterone. They are found in animal products and are essential for various biological functions in the body.

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  • 43. 

    A phospholipid made by the liver and found in many foods.

    • A.

      Lecithin

    • B.

      Cholesterol

    • C.

      Sterols

    • D.

      Lipoprotein

    Correct Answer
    A. Lecithin
    Explanation
    Lecithin is a phospholipid that is produced by the liver and is commonly found in many foods. It plays a crucial role in maintaining the structure and function of cell membranes. Lecithin acts as an emulsifier, helping to mix water and oil-based substances, making it useful in various food products. It is also believed to have potential health benefits, such as improving brain function and promoting liver health. Therefore, lecithin is the correct answer as it fits the description provided.

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  • 44. 

    A substance, such as a phospholipid, that can mix water and fat.

    • A.

      Emulsifier

    • B.

      Adipose tissue

    • C.

      Triglycerides

    • D.

      Lecithin

    Correct Answer
    A. Emulsifier
    Explanation
    An emulsifier is a substance that has the ability to mix water and fat. It acts as a mediator between the two substances, allowing them to form a stable mixture or emulsion. Emulsifiers have a hydrophilic (water-loving) head and a hydrophobic (fat-loving) tail, which enables them to interact with both water and fat molecules. This property makes emulsifiers useful in various applications, such as food production, where they help stabilize and blend ingredients that would otherwise separate, like oil and water.

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  • 45. 

    A class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen.

    • A.

      Sterols

    • B.

      Emulsifier

    • C.

      Essential fatty acid

    • D.

      Chylomicron

    Correct Answer
    A. Sterols
    Explanation
    Sterols are a class of lipids that have complex molecules consisting of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen. Sterols are essential components of cell membranes and play important roles in various biological processes. They are found in high amounts in animal tissues and are also present in some plants. Sterols, such as cholesterol, are important for the synthesis of hormones, vitamin D, and bile acids. They also contribute to the structure and fluidity of cell membranes.

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  • 46. 

    A white, waxy lipid made by the body that is part of every cell.

    • A.

      Cholesterol

    • B.

      Hydrogenation

    • C.

      Phospholipid

    • D.

      Adipose tissue

    Correct Answer
    A. Cholesterol
    Explanation
    Cholesterol is a white, waxy lipid made by the body that is part of every cell. It plays a crucial role in various bodily functions, including the production of hormones, vitamin D, and bile acids. While excessive levels of cholesterol can lead to health issues, it is also an essential component of cell membranes and aids in the formation of healthy cells. Therefore, cholesterol is the correct answer in this context.

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  • 47. 

    A fatty acid needed by the body for normal growth and development that cannot be made by the body.

    • A.

      Essential fatty acid

    • B.

      Monounsaturated fatty acid

    • C.

      Trans-fatty acid

    • D.

      Saturated fatty acid

    Correct Answer
    A. Essential fatty acid
    Explanation
    An essential fatty acid is a type of fatty acid that is required by the body for normal growth and development. It cannot be synthesized by the body, so it must be obtained through the diet. This type of fatty acid plays important roles in various bodily functions, such as maintaining healthy skin, supporting brain function, and regulating inflammation. Examples of essential fatty acids include omega-3 and omega-6 fatty acids.

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  • 48. 

    Tissue in which the body stores lipids.

    • A.

      Adipose tissue

    • B.

      Lecithin

    • C.

      Lipoprotein

    • D.

      Emulsifier

    Correct Answer
    A. Adipose tissue
    Explanation
    Adipose tissue is the correct answer because it is the tissue in which the body stores lipids. Adipose tissue is made up of adipocytes, which are specialized cells that store fat in the form of triglycerides. This tissue acts as an energy reserve and also provides insulation and cushioning to the body. It is found throughout the body, with higher concentrations in areas such as the abdomen, thighs, and buttocks. Adipose tissue plays a crucial role in maintaining energy balance and regulating metabolism.

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  • 49. 

    A ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells.

    • A.

      Emulsifier

    • B.

      Sterols

    • C.

      Lipid

    • D.

      Essential fatty acid

    Correct Answer
    A. Emulsifier
    Explanation
    The correct answer is "emulsifier". An emulsifier is a substance that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. In this context, the ball of triglycerides coated with cholesterol, phospholipids, and proteins acts as an emulsifier, allowing the absorption and transportation of dietary fat to body cells.

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  • 50. 

    Fat droplets coated by proteins so that they can be transported in the blood stream.

    • A.

      Lipoprotein

    • B.

      Trans-fatty acid

    • C.

      Sterols

    • D.

      Phospholipids

    Correct Answer
    A. Lipoprotein
    Explanation
    Lipoproteins are molecules composed of fats and proteins. They are responsible for transporting fat droplets in the bloodstream. The proteins in lipoproteins act as a coating for the fat droplets, allowing them to be soluble in the watery environment of the blood. This enables the fats to be transported to various tissues and organs in the body. Therefore, lipoprotein is the correct answer as it best explains the role of proteins in transporting fat droplets in the bloodstream.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 15, 2014
    Quiz Created by
    DianeMoroney
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