Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne

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Test Bank For Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne




Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne

Chapter 1 Overview of Nutrition and Health


Answer, K/A, page(s)                                                                             K = knowledge question; A = application question




F      K     7                      1.     Minerals and water are organic and yield energy in the human body.


T     K     7-8                  2.     An excess intake of any energy nutrient can lead to becoming overweight.


T     K     8-9                  3.     The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health.


T     K     9                      4.     To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the populations estimated average requirements.


T     K     9                      5.     Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.


T     A     13                   6.     Consuming nutrient-dense foods can help control your kcalorie intake.


T     K     22                   7.     The ingredients list on a food label must list the ingredients in descending order of predominance by weight.


T     A     25                   8.     A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.


F      A     25                   9.     A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.


F      A     25                   10.  A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie contains 70 kcalories. This product can legally make this claim.


Nutrition in Practice Finding the Truth about Nutrition


T     K     32                   11.  There is no nationally accepted definition for the term nutritionist.


Multiple Choice


b      A     3                      1.     The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is due to:

  1. habit.
  2. associations.
  3. values.
  4. emotional state.


c      K     3                      2.     Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:

  1. a desire for sour tastes.
  2. significant nutritional value.
  3. tastes for salt and sugar.
  4. a craving for protein.


c      A     5                      3.     You are at a friends house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of:

  1. emotional state.
  2. associations.
  3. social interaction.
  4. ethnic heritage.


a      K     4                      4.     Which of the following foods best exemplify the Asian culture?

  1. soybeans, squid, rice, peanuts
  2. tomatoes, olives, fish, mozzarella cheese
  3. tortillas, corn, avocado, refried beans
  4. black-eyed peas, biscuits, peaches, beef


a      K     4                      5.     Which of the following characterizes the diet of most ethnic groups?

  1. excludes milk
  2. excludes green leafy vegetables
  3. excludes grains and grain products
  4. excludes meat and meat products


b      A     6                      6.     Orange juice fortified with calcium to help build strong bones is an example of a(n):

  1. phytochemical.
  2. functional food.
  3. organic food.
  4. convenience food.


d      K     7                      7.     All of the following nutrients are organic except:

  1. carbohydrate.
  2. fat.
  3. protein.
  4. minerals.


c      K     7                      8.     The kcalorie content of a food depends on how much it contains of each of the following except:

  1. carbohydrate.
  2. fat.
  3. water.
  4. protein.


b      K     7                      9.     Which of the following statements about vitamins is true?

  1. They are inorganic.
  2. They facilitate the release of energy from the energy-yielding nutrients.
  3. They are the medium in which all of the bodys processes take place.
  4. They provide energy to the body.


c      K     7                      10.  The essential nutrients are those:

  1. the body can make for itself.
  2. that are predominant in most foods.
  3. that must be obtained from foods.
  4. included in the main DRI table.


c      K     7                      11.  Which of the following becomes a major fuel for the body only when the other fuels are unavailable?

  1. carbohydrate
  2. fat
  3. protein
  4. water

d      K     7                      12.  All of the following are energy-yielding nutrients except:

  1. carbohydrate.
  2. protein.
  3. fat.
  4. vitamins.


a      K     7                      13.  Vitamins provide ___ kcalories per gram.

  1. 0
  2. 4
  3. 7
  4. 9


b      A     7-8                  14.  How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

  1. 172
  2. 169
  3. 142
  4. 102


c      K     7                      15.  Which nutrient has the greatest energy density?

  1. carbohydrate
  2. protein
  3. fat
  4. vitamins


c      A     7                      16.  How many fat kcalories are in a food that contains 15 grams of fat?

  1. 60
  2. 105
  3. 135
  4. 215


a      A     7                      17.  Your friend always refers to meat as protein. You try to correct her by stating that:

  1. practically all foods contain mixtures of the energy-yielding nutrients.
  2. protein is not the predominant nutrient in meat.
  3. protein-rich foods are always high in fat.
  4. meat contains more carbohydrate than protein.


d      K     8                      18.  Alcohol:

  1. is a nutrient.
  2. promotes maintenance and repair in the body.
  3. is not metabolized into energy.
  4. contributes to body fat.


c      K     7                      19.  All of the following contain mixtures of the energy nutrients except:

  1. beef.
  2. potato.
  3. oil.
  4. legumes.


d      K     8-9                  20.  Dietary Reference Intakes are designed to:

  1. recommend numbers of servings of food to eat per day.
  2. help food manufacturers decide on product contents and processing methods.
  3. meet minimum nutrient needs to prevent malnutrition in people.
  4. specify nutrient needs that best support the health of people in the United States and Canada.


d      K     9                      21.  The Recommended Dietary Allowances:

  1. are designed primarily to prevent toxicities.
  2. are set when there is a lack of scientific data to generate an Adequate Intake.
  3. focus on all dietary components.
  4. are the foundation of the Dietary Reference Intakes.


a      K     9                      22.  Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

  1. Estimated Average Requirement
  2. Tolerable Upper Intake Level
  3. Adequate Intake
  4. Recommended Dietary Allowance


d      K     9                      23.  Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer to the _____ values of the Dietary Reference Intakes.

  1. Adequate Intake (AI)
  2. Estimated Average Requirement (EAR)
  3. Recommended Dietary Allowance (RDA)
  4. Tolerable Upper Intake Level (UL)


a      K     9                      24.  Which of the following statements is not true regarding the Dietary Reference Intakes?

  1. The DRI are designed to prevent nutrient deficiency diseases.
  2. The DRI focus on disease prevention.
  3. The DRI focus on adequacy of nutrients.
  4. The DRI apply to the diets of individuals.


b      K     8-10                25.  Dietary Reference Intakes may be used to:

  1. treat persons with diet-related illnesses.
  2. assess dietary nutrient adequacy.
  3. specify the minimum daily intake of all nutrients.
  4. estimate energy needs.


b      K     7-8                  26.  A good indicator that an individuals energy intake is appropriate is a healthy:

  1. height.
  2. weight.
  3. elbow breadth.
  4. body composition.


b      K     10                   27.  An individuals Estimated Energy Requirement (EER) is deemed adequate in the absence of:

  1. bone loss.
  2. weight gain or loss.
  3. obvious signs of malnutrition.
  4. body fat.


c      K     10                   28.  According to the DRI committee, protein should provide ______ of daily kcalories.

  1. 45-65%
  2. 20-35%
  3. 10-35%
  4. 8-21%


a      K     11                   29.  The data collected in nutrition surveys is used by the government to:

  1. establish public policy on nutrition education.
  2. regulate nutrition labeling on food products.
  3. decide what nutrition issues will be granted funds for research.
  4. assess the effectiveness of government publications about nutrition.

d      K     11                   30.  One of the first nutritional surveys, taken before World War II, suggested:

  1. at least 90% of the population had adequate nutritional intakes.
  2. 75% of the population needed to change their eating habits.
  3. less than 5% of the population were eating appropriately.
  4. up to one-third of the population might be eating poorly.


c      K     11                   31.  Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

  1. Continuing Survey of Food Intakes by Individuals.
  2. National Health and Nutrition Examination Survey.
  3. National Nutrition Monitoring Program.
  4. Nationwide Food Consumption Survey.


c      K     11                   32.  Healthy People is a program that sets goals every ____ years for improving the nations health.

  1. 5
  2. 7
  3. 10
  4. 20


d      K     13                   33.  Nutrient density refers to foods that:

  1. are iron-rich.
  2. contain a mixture of carbohydrate, fat, and protein.
  3. carry nutrient labeling information.
  4. deliver the most nutrients for the least amount of kcalories.


b      K     12                   34.  Research confirms that a common contributor to three of the leading causes of death is:

  1. undernutrition.
  2. overnutrition.
  3. lack of exercise.
  4. genetics.


c      K     12-13             35.  The six diet planning principles include:

  1. adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
  2. abundance, balance, carbohydrates, moderation, vegetables, and variety.
  3. adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
  4. abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.


b      A     13                   36.  Which of the following have the highest nutrient density?

  1. lamb, ice cream, and pre-sweetened cereal
  2. whole-grain bread, poultry, and skim milk
  3. cottage cheese, sweet potatoes, and ham
  4. dried apples, legumes, and pancakes


b      A     13                   37.  Which of the following foods would provide the highest nutrient density for calcium?

  1. cheddar cheese
  2. fat-free milk
  3. ice cream
  4. frozen yogurt


c      K     13                   38.  Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:

  1. are inexpensive.
  2. are lacking in calories.
  3. are low in nutrient density.
  4. should be eaten in moderation.

a      A     14                   39.  You are advising a client on components of the Dietary Guidelines for Americans. Which of the following would you include in your advice?

  1. Increase vegetable and fruit intake
  2. Decrease intake of milk and milk products to two servings per day.
  3. Decrease intake of whole grains and other complex carbohydrates.
  4. Increase intake of trans fats and saturated fats.


a      K     14                   40.  The 2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to:

  1. 1500 mg per day.
  2. 2300 mg per day.
  3. 3000 mg per day.
  4. 3200 mg per day.


c      K     14                   41.  The 2010 Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids as low as possible. To do this, you would:

  1. avoid consuming tropical oils.
  2. avoid eating dairy products.
  3. avoid consuming partially hydrogenated oils.
  4. avoid eating avocadoes, olives, and nuts.


a      K     14                   42.  The 2010 Dietary Guidelines specifically recommend replacing some of the meat and poultry you eat with:

  1. seafood.
  2. green leafy vegetables.
  3. dark green, red, and orange vegetables.
  4. milk and milk products.


e      K     15                   43.  The group that is not a basic member of the USDA Food Guide is the:

  1. milk group.
  2. vegetables group.
  3. fruits group.
  4. grains group.
  5. fats and sugars group.


c      A     16                   44.  A client consumes the following foods from the grain group of the USDA Food Guide: cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?

  1. 2
  2. 4
  3. 6
  4. 8


c      K     18                   45.  According to the USDA Food Guide, someone who needs 2000 kcal/day should consume _____ cup(s) of milk or the equivalent in milk products each day.

  1. one
  2. two
  3. three
  4. four
  5. five


a      K     19                   46.  The USDA Food Guide:

  1. emphasizes nutrient-dense foods within each food group.
  2. is a very rigid guide for providing a balanced diet.
  3. fails to encourage the consumption of whole grains.
  4. does not specify portion sizes.

b      K     19                   47.  The difference between the kcalories needed to supply nutrients and those needed for energy is referred to as:

  1. nutrient density.
  2. the discretionary kcalorie allowance.
  3. the recommended kcalorie allowance.
  4. excess kilocalories.


c      K     20                   48.  For comparison purposes, 3 ounces of meat can be visualized as being about the size of:

  1. a 9-volt battery.
  2. a CD case.
  3. a deck of cards.
  4. a paperback book.


a      A     9,14,21,23     49.  You are assessing your own diet. Which of the following would be the most practical tool to use?

  1. MyPyramid
  2. EARs
  3. DVs
  4. Dietary Guidelines for Americans


d      K     22                   50.  Which of the following statements is true regarding nutrition information on foods?

  1. Nutrition information is required for the 20 most frequently eaten fresh fruits and vegetables.
  2. Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels.
  3. Raw fish must provide nutrition information on labels.
  4. Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.


c      K     23                   51.  A set of nutrient standards designed strictly for use on food labels is called the:

  1. Recommended Dietary Allowances.
  2. Dietary Reference Intakes.
  3. Daily Values.
  4. FAO recommendations.


a      K     24                   52.  The Nutrition Facts label must contain information about which minerals, according to labeling standards?

  1. calcium and iron
  2. calcium and magnesium
  3. iron and potassium
  4. iron and zinc


b      K     25                   53.  To be labeled as healthy, a food must be low in fat, saturated fat, cholesterol, and sodium, and contain at least _____% of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber.

  1. 5
  2. 10
  3. 15
  4. 20


b      K     26                   54.  Which of the following health claims linking nutrients and food constituents to disease states is not on the FDAs list of reliable health claims?

  1. calcium and osteoporosis
  2. zinc and immune system response
  3. folate and neural tube defects
  4. dietary fat and cancer

b      K     14                   55.  According to the Dietary Guidelines for Americans, nutrients of concern that Americans need to consume more of include

  1. sodium, fiber, magnesium, and vitamin A.
  2. potassium, fiber, calcium, and vitamin D.
  3. vitamin D, fluoride, protein, and niacin.
  4. calcium, iron, omega-3 fatty acids, and sodium.


b      K     26                   56.  Statements on the label of a food or dietary supplement about the substances effect on a structure or function of the body are called:

  1. B list claims.
  2. structure-function claims.
  3. scientific evidence.
  4. unsupported claims.


a      A     14                   57.  In order to comply with recommendation of the 2010 Dietary Guidelines for Americans regarding vegetable intake, you should eat more:

  1. spinach.
  2. summer squash.
  3. green beans.
  4. potatoes.


a      K     14                   58.  Which of the following foods is not considered a protein food?

  1. green beans
  2. almonds
  3. pinto beans
  4. shrimp


Nutrition in Practice Finding the Truth about Nutrition


d      K     30                   59.  Which of the following is not a red flag of junk science?

  1. a product that promises a quick and easy fix
  2. a claim made to help sell a product
  3. a simple conclusion drawn from a complex study
  4. an abstract published on the NLMs PubMed website


a      K     30-31             60.  When searching the Internet for a credible source of nutrition information, one should go to the website of a:

  1. government health agency.
  2. national health food store chain.
  3. multi-level marketing company that sells supplements.
  4. popular fitness magazine.


c      K     31                   61.  The FDA advises consumers that:

  1. a product that is labeled as natural and non toxic is always safe to use.
  2. products based on ancient remedies are preferable to those based on modern scientific breakthroughs.
  3. they should be suspicious of product claims that use impressive-sounding medical terms.
  4. an offer of a money-back guarantee from the manufacturer means the product is more likely to be effective.


b      K     31-32             62.  The primary nutrition expert on the health care team is the:

  1. dietetic technician.
  2. registered dietitian.
  3. nutritionist.
  4. nutrition consultant.



3-6                  1.     Identify and give an example of each of the thirteen factors which influence food choices.


7-8                  2.     Provide a rationale for the following statement: Too much meat is just as fattening as too many potatoes.


8-9                  3.     List and briefly describe the major categories of Dietary Reference Intakes and their uses.


12-13             4.     List the six principles of diet planning and briefly describe each one.


26                   5.     Explain the difference between a health claim and a structure-function claim on a food label.


23                   6.     Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.




c 9 1.     AI a.     a set of values for the dietary nutrient intakes of healthy people in the United States and Canada.

b.     a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals.

c.     a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine RDA.

d.     the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy.

e.     in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms.

f.     the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group.

g.     A set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group.

h.     the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health.

i.      ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

i 10, 11 2.     AMDR
e 9 3.     deficient
a 8-9 4.     DRI
f 9 5.     EAR
h 10, 11 6.     EER
b 9 7.     RDA
d 9 8.     requirement
g 9 9.     UL



Chapter 3 Lipids


Answer, K/A, page(s)                                                                             K = knowledge question; A = application question




F      K     62                   1.     A triglyceride must contain specific combinations of fatty acids.


F      K     66                   2.     High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.


T     K     66-68             3.     Not all fatty acids have the same cholesterol-raising effect.


T     K     72                   4.     Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.


T     K     74                   5.     It is possible to consume too little fat.


F      K     76                   6.     Research has shown that fat substitutes are always effective at promoting weight loss.


Multiple Choice


a      K     60                   1.     Fat functions in the body to:

  1. provide energy.
  2. regulate body processes.
  3. build muscle tissue.
  4. synthesize enzymes.


b      K     60                   2.     The body fuel that can be stored in unlimited amounts is:

  1. glycogen.
  2. fat.
  3. protein.
  4. glucose.


c      K     60-61             3.     Which of the following does not describe a function of fat?

  1. It provides insulation to the body.
  2. It is an essential constituent of cell membranes.
  3. It is the best source of energy for the brain.
  4. It is a storage form of energy.


a      K     61                   4.     Which of the following fats predominates in the diet and in the body?

  1. triglycerides
  2. cholesterol
  3. phospholipids
  4. lecithins


a      K     61                   5.     The compound that forms the backbone of triglycerides is called:

  1. glycerol.
  2. fatty acid.
  3. acetic acid.
  4. glycogen.


a      K     61                   6.     Fatty acids are packaged with _____ to make a triglyceride.

  1. glycerol
  2. glycogen
  3. glucose
  4. sucrose


c      K     62                   7.     The term unsaturated fat means that:

  1. its carbon chains contain fewer than ten carbons.
  2. the fat lacks glycerol.
  3. hydrogens are missing in the fatty acid chains.
  4. the fat is solid at room temperature.


b      K     62                   8.     A fatty acid with two or more double bonds is described as:

  1. monounsaturated.
  2. polyunsaturated.
  3. emulsified.
  4. homogenized.


b      K     62                   9.     Which of the following contains the softest fat?

  1. pork fat
  2. chicken fat
  3. beef tallow
  4. lard


c      K     62                   10.  When exposed to oxygen, fats can become _____.

  1. saturated
  2. hydrogenated
  3. rancid
  4. trans fats


b      K     63                   11.  Food producers hydrogenate unsaturated fatty acids in order to:

  1. make them softer.
  2. give foods a longer shelf life.
  3. make them more healthy.
  4. reduce the kcalories in a food.


a      K     63                   12.  Trans-fatty acids are:

  1. naturally found in some foods.
  2. beneficial to health.
  3. created by an oxidation reaction.
  4. essential.


c      K     63                   13.  Trans fatty acids are found in the greatest amounts in:

  1. animal foods.
  2. plant foods.
  3. foods made with partially hydrogenated oils.
  4. the essential fatty acids.


c      K     63-64             14.  Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs?

  1. lecithin
  2. cholesterol
  3. linoleic acid
  4. glycogen


c      K     63                   15.  An essential fatty acid is one which:

  1. is necessary and made by the body in large quantities.
  2. comes only from plant foods.
  3. is necessary and must be supplied by food.
  4. comes only from animal sources.


b      K     63                   16.  Linolenic acid is classified as an essential fatty acid because it:

  1. neutralizes cholesterol.
  2. cannot be made from other substances in the body.
  3. is a monounsaturated fatty acid.
  4. is found in both animal and plant foods.


d      K     63                   17.  Linoleic and linolenic fatty acids are both:

  1. phospholipids.
  2. trans fats.
  3. monounsaturated fatty acids.
  4. essential fatty acids.


a      K     64                   18.  Linoleic acid is found primarily in:

  1. plant oils.
  2. fish oils.
  3. fast foods.
  4. refined grains.


d      K     64                   19.  All of the following are examples of omega-3 fatty acids except:

  1. EPA.
  2. linolenic.
  3. DHA.
  4. linoleic.


b      K     64                   20.  EPA and DHA are:

  1. omega-6 fatty acids.
  2. omega-3 fatty acids.
  3. found primarily in plant oils and seeds.
  4. made from linoleic acid.


c      K     64                   21.  _____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases.

  1. Monounsaturated
  2. Saturated
  3. Omega-3
  4. Omega-6


a      K     64                   22.  The phosphate group on a phospholipid:

  1. enables phospholipids to dissolve in water.
  2. makes the phospholipid saturated.
  3. prevents the digestion of lecithin supplements.
  4. competes with fatty acids.


c      K     64                   23.  The lecithin needed for building cell membranes and other functions:

  1. should be consumed as a supplement.
  2. must be furnished in the diet.
  3. is made from scratch by the liver.
  4. is an essential nutrient.


b      K     65                   24.  Which of the following is not a sterol?

  1. cholesterol
  2. lecithin
  3. vitamin D
  4. sex hormones


d      K     65                   25.  Which of the following foods does not contain cholesterol?

  1. eggs
  2. cheese
  3. milk
  4. peanut butter


c      K     65                   26.  Which of the following is not true regarding plant sterols?

  1. They are structurally similar to cholesterol.
  2. They interfere with cholesterol absorption.
  3. They raise blood cholesterol levels.
  4. They help to reduce blood cholesterol levels.


a      K     65                   27.  The liver can make cholesterol from:

  1. carbohydrate or fat.
  2. carbohydrate or protein.
  3. phospholipids or bile.
  4. phospholipids or protein.


c      K     65                   28.  The main route for excretion of cholesterol from the body is:

  1. via the lungs.
  2. in the urine.
  3. in the feces.
  4. through the skin.


d      A     66                   29.  Excessive consumption of saturated fat or trans fat may result in:

  1. weight loss due to extra digestive involvement.
  2. reduced serum cholesterol levels.
  3. storage of the essential fatty acid, linoleic acid.
  4. an increased risk of developing cardiovascular disease.


b      K     66                   30.  Which of the following statements about cholesterol is not true?

  1. Cholesterol in food is not the main factor in raising blood cholesterol.
  2. High blood levels of HDL cholesterol raise the risk of heart disease.
  3. Cholesterol is found only in animal foods.
  4. Some vegetable fats can contribute to high blood levels of cholesterol.


a      K     66-67             31.  Which of the following statements is true?

  1. Saturated fatty acids elevate LDL blood cholesterol.
  2. Polyunsaturated fatty acids elevate LDL blood cholesterol.
  3. Monounsaturated fatty acids elevate LDL blood cholesterol.
  4. Trans fatty acids lower LDL blood cholesterol.


a      K     67                   32.  Trans-fatty acids contribute to heart disease by:

  1. producing inflammation in the arteries.
  2. contributing to high blood pressure.
  3. causing blood clots.
  4. causing irregular heartbeats.


c      A     67                   33.  Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?

  1. Use margarine instead of butter because it contains no cholesterol and protects against heart disease.
  2. Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful.
  3. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter.
  4. Eliminate both butter and margarine from your diet.


a      K     67                   34.  Since 2006, food manufacturers have been required to list the amount of _____ fatty acids on the food label.

  1. trans
  2. polyunsaturated
  3. monounsaturated
  4. essential


a      K     68                   35.  Which of the following fats is mostly monounsaturated?

  1. canola oil
  2. corn oil
  3. soybean oil
  4. margarine


a      K     68                   36.  Which of the following is a rich source of monounsaturated fat?

  1. olive oil
  2. coconut oil
  3. sunflower oil
  4. corn oil


b      K     68                   37.  People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:

  1. the fact that food manufacturers are not allowed to use trans fats.
  2. the liberal use of olive oil.
  3. decreased sodium intake.
  4. the liberal use of safflower oil.


c      K     68                   38.  Vegetable oils contain large amounts of:

  1. short-chain fatty acids.
  2. saturated fatty acids.
  3. polyunsaturated fatty acids.
  4. medium-chain fatty acids.


d      A     68                   39.  Rich sources of polyunsaturated fatty acids are found in:

  1. lamb.
  2. egg yolk.
  3. milk.
  4. sunflower oil.


a      K     68                   40.  Polyunsaturated fats:

  1. are more abundant in plant foods than in animal products.
  2. are more solid than saturated fats.
  3. dont spoil as easily as saturated fats.
  4. do not have any health benefits.


a      K     69                   41.  Due to the increased production and use of vegetable cooking oils by food manufacturers, Americans need to consume more:

  1. omega-3 fatty acids.
  2. omega-6 fatty acids.
  3. monounsaturated fatty acids.
  4. essential fatty acids.


a      K     69                   42.  Which of the following would be the best way to increase your intake of omega-3 fatty acids?

  1. Eat more fish.
  2. Eat more seed oils.
  3. Take supplements.
  4. Eat more plants.


b      K     69                   43.  The American Heart Association recommends that individuals consume at least _____ serving(s) of fatty fish each week.

  1. 1
  2. 2
  3. 3
  4. 4


d      K     69                   44.  Which fish would be most likely to contain high levels of mercury?

  1. salmon
  2. catfish
  3. pollock
  4. shark


c      A     69                   45.  Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie?

  1. increase consumption of vegetable oils
  2. take omega-3 supplements
  3. eat a variety of different types of fatty fish
  4. increase consumption of nuts


c      A     72                   46.  A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat.

  1. 500
  2. 550
  3. 55
  4. 15


d      K     70                   47.  Current dietary guidelines regarding fat include all of the following except:

  1. total fat intake should not exceed 35% of kcalories.
  2. saturated fats should contribute less than 10% of kcalories.
  3. an upper limit of 300 milligrams cholesterol daily.
  4. polyunsaturated fats should provide at least 10% of kcalories.


b      K     71-72             48.  Compared to carbohydrate, fat is:

  1. not useful for providing energy.
  2. a more concentrated form of energy.
  3. a faster source of energy.
  4. a less concentrated form of energy.


b      A     71                   49.  Approximately how many grams of fat do three tablespoons of salad dressing add to a salad?

  1. 12
  2. 15
  3. 27
  4. 30


b      K     71                   50.  Invisible fats include the fats in:

  1. margarine.
  2. fried foods.
  3. shortening.
  4. sour cream.


a      A     71                   51.  A change from whole milk to skim milk would:

  1. decrease the amount of saturated fat.
  2. increase the number of kcalories.
  3. decrease the amount of calcium.
  4. increase vitamin consumption.


c      A     72                   52.  Five grams of fat provide _____ kcalories.

  1. 5
  2. 20
  3. 45
  4. 65


c      K     72-73             53.  Which of the following food groups always contains fat?

  1. fruits
  2. grains
  3. meats
  4. vegetables


a      A     71                   54.  Which of the following spreads would add the least amount of fat to a bagel?

  1. jelly
  2. margarine
  3. butter
  4. reduced-fat cream cheese


b      A     73                   55.  Sally eats meat but wants to reduce her saturated fat and cholesterol intake. Which of the following should Sally do?

  1. eliminate dairy foods from her diet
  2. eat less meat and include more fruits, vegetables, and grains in her diet
  3. eat more eggs and less meat
  4. eliminate beef and pork from her diet


b      A     71, 73             56.  If Ann is watching her weight, which of the following suggestions would be most beneficial to her?

  1. Use margarine instead of butter.
  2. Switch from whole milk to fat-free milk.
  3. Eliminate fat from your diet.
  4. Choose processed meats instead of fresh meats.


c      K     74-75             57.  Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except:

  1. adding water to the food.
  2. whipping air into the food.
  3. rearranging the molecules in the fat.
  4. baking foods instead of frying them.


d      K     75                   58.  Characteristics of olestra include all of the following except:

  1. it is made with sucrose.
  2. it passes through the body unabsorbed.
  3. it is used in some snack foods.
  4. it can be toxic.


c      K     75                   59.  Which statement is true?

  1. The use of sugars and proteins as fat replacers results in higher-kcal products.
  2. Unlike a triglyceride, an olestra molecule does not contain fatty acids.
  3. Fat replacers made from oats can be beneficial additions to the diet.
  4. Since it is not absorbed, olestra does not affect the absorption of nutrients.


b      K     76                   60.  Consumers should keep the following in mind about foods made with fat substitutes:

  1. They are a weight loss wonder.
  2. They still provide kcalories.
  3. They aid in the absorption of certain vitamins.
  4. They adversely affect the taste and texture of foods.


Nutrition in Practice Figuring Out Fats


b      K     80                   61.  Recommendations for fat intake have changed over the years due to:

  1. poor interpretation of the results of scientific research.
  2. increased scientific understanding about types of fat and how they affect health.
  3. misinterpretation of recommendations by the media.

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