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Package Title: Test Bank
Course Title: grosvenor3e
Chapter Number: 01
Question Type: Multiple Choice
1) Which of the following is the best definition of essential nutrients?
- a) Nutrients a person must consume to build muscle
- b) Nutrients a person must consume in the diet to maintain health
- c) Nutrients that should be taken as supplements
- d) Nutrients that are provided by animal foods only
Answer: b
Difficulty: Easy
Learning Objective 1:
Learning Objective 2: LO 1.1.1 Define nutrient density.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
2) The unit of measure that is used in nutrition science that expresses the amount of energy provided by a food is a(n):
- a) calorie.
- b) nutrient.
- c) nutrient-dense food.
- d) unit of glucose.
Answer: a
Difficulty: Easy
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.1 Define nutrient density.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
3) The term “calorie” is used in nutrition to mean the
- a) amount of energy a food item provides when eaten.
- b) amount of fat a food item contains.
- c) heat contained within a food item.
- d) total nutrient content of a food item.
Answer: a
Difficulty: Easy
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.1 Define nutrient density.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
4) Which of the following statements about fortified foods is false?
- a) Fortification of foods began to help eliminate nutrient deficiencies in the population.
- b) Milk with added vitamin D is an example of food fortification.
- c) Voluntary food fortification may increase the likelihood of consuming an excess of some nutrients.
- d) Voluntary fortification of foods is at the discretion of the federal government
Answer: d
Difficulty: Hard
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.2 Compare fortified foods and dietary supplements.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
5) Substances found in plant foods that are not essential nutrients but may have health-promoting properties are
- a) amino acids.
- b) dietary supplements.
- c) phytochemicals.
- d) zoochemicals.
Answer: c
Difficulty: Easy
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
6) Which of the following statements regarding phytochemicals is true?
- a) They are essential for life.
- b) They are always harmful to our health.
- c) They are found in plant foods.
- d) They contribute to the calories that we eat in our diet.
Answer: c
Difficulty: Medium
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
7) Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions are called
- a) essential foods.
- b) fortified foods.
- c) functional foods.
- d) phytochemicals
Answer: c
Difficulty: Easy
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.3 Distinguish essential nutrients from phytochemicals.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
8) Which would be best described as an emotional or psychologically– driven food choice?
- a) Eating chocolate or ice cream after a bad day at work
- b) Eating corn on the cob when in season
- c) Eating ethnic foods you ate as a child
- d) Eating foods specific to religious practices
Answer: a
Difficulty: Easy
Learning Objective 1: 1.1 Describe the nutrients found in foods and the importance of sensible food choices for health.
Learning Objective 2: LO 1.1.4 Identify the factors that determine food choices.
Section Reference 1: Section 1.1 Food Choices and Nutrient Intake
9) All of the following are macronutrients except
- a) carbohydrate.
- b) lipids.
- c) protein.
- d) vitamins.
Answer: d
Difficulty: Easy
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.1 List the six classes of nutrients.
Section Reference 1: Section 1.2 Nutrients and Their Functions
10) All of the following are examples of carbohydrates except
- a) fiber.
- b) proteins.
- c) starches.
- d) sugars.
Answer: b
Difficulty: Easy
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.1 List the six classes of nutrients.
Section Reference 1: Section 1.2 Nutrients and Their Functions
11) All of the following are examples of lipids except
- a) cholesterol.
- b) saturated fat.
- c) sugars.
- d) unsaturated fat.
Answer: c
Difficulty: Medium
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.1 List the six classes of nutrients.
Section Reference 1: Section 1.2 Nutrients and Their Functions
12) Which of the following statements about proteins is false?
- a) Dietary protein from animal sources better matches the amino acid needs of humans compared to dietary protein derived from plants sources.
- b) Proteins are composed of amino acids.
- c) Proteins are made of amino acids, vitamins, and minerals.
- d) Proteins differ based on the combinations of amino acids used in each type of protein.
Answer: c
Difficulty: Hard
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.1 List the six classes of nutrients.
Section Reference 1: Section 1.2 Nutrients and Their Functions
13) With the exception of _______, all the classes of nutrients are involved in forming and maintaining the body’s structure.
- a) carbohydrates
- b) lipids
- c) minerals
- d) vitamins
Answer: d
Difficulty: Hard
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.1 List the six classes of nutrients.
Section Reference 1: Section 1.2 Nutrients and Their Functions
14) The three main functions of nutrients include all of the following EXCEPT:
- a) contributing to the structure of our body.
- b) providing us with energy.
- c) regulating biological processes in the body.
- d) speeding up our metabolism.
Answer: d
Difficulty: Medium
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.2 Discuss the three functions of nutrients in the body.
Section Reference 1: Section 1.2 Nutrients and Their Functions
15) Gram per gram, ______ provide the most kcalories.
- a) alcohol
- b) carbohydrates
- c) lipids
- d) proteins
Answer: c
Difficulty: Easy
Learning Objective 1: 1.2 List the six classes of nutrients and their functions.
Learning Objective 2: 1.2.2 Discuss the three functions of nutrients in the body.
Section Reference 1: Section 1.2 Nutrients and Their Functions
16) Which of the following is associated with overnutrition?
- a) Anemia
- b) Failure to thrive
- c) Obesity and Type 2 diabetes
- d) Osteoporosis
Answer: c
Difficulty: Medium
Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health.
Learning Objective 2: 1.3.1 Describe the different causes of malnutrition.
Section Reference 1: Section 1.3 Nutrition in Health and Disease
17) A deficient intake of _______ is known to produce osteoporosis.
- a) calcium
- b) iron
- c) Vitamin A
- d) Vitamin C
Answer: a
Difficulty: Medium
Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health.
Learning Objective 2: 1.3.1 Describe the different causes of malnutrition.
Section Reference 1: Section 1.3 Nutrition in Health and Disease
18) A deficient intake of ___________ is known to produce scurvy.
- a) iron
- b) Vitamin A
- b) Vitamin C
- d) Vitamin D
Answer: c
Difficulty: Medium
Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health.
Learning Objective 2: 1.3.1 Describe the different causes of malnutrition.
Section Reference 1: Section 1.3 Nutrition in Health and Disease
19) Some nutrient deficiencies occur quickly, whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly?
- a) Dehydration, osteoporosis, scurvy
- b) Scurvy, dehydration, osteoporosis
- c) Osteoporosis, dehydration, scurvy
- d) Dehydration, scurvy, osteoporosis
Answer: d
Difficulty: Hard
Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health.
Learning Objective 2: 1.3.2 Explain ways in which nutrient intake can affect health in both the short term and the long term.
Section Reference 1: Section 1.3 Nutrition in Health and Disease
20) The top three causes of death in the US include stroke, cancer, and heart disease. All of these conditions are thought to be exacerbated by
- a) high intake of diet soda.
- b) lack of sleep.
- c) low intake of phytochemicals.
- d) obesity.
Answer: d
Difficulty: Medium
Learning Objective 1: 1.3 Explain the different kinds of malnutrition and the relationship between the nutrients you ingest and your genes on health.
Learning Objective 2: 1.3.2 Explain ways in which nutrient intake can affect health in both the short term and the long term.
Section Reference 1: Section 1.3 Nutrition in Health and Disease
21) Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?
- a) balance
- b) moderation
- c) nutrient density
- d) variety
Answer: d
Difficulty: Medium
Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.
Learning Objective 2: 1.4.1 List three reasons it is important to eat a variety of foods.
Section Reference 1: Section 1.4 Choosing a Healthy Diet
22) Which of the following statements illustrates the concept of variety?
- a) If you can eat some extra fries, take a long walk in the afternoon.
- b) Reduce your portions by using smaller bowls.
- c) Skip the seconds or split your restaurant meal with a friend.
- d) Try a new vegetable every week.
Answer: d
Difficulty: Medium
Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.
Learning Objective 2: 1.4.1 List three reasons it is important to eat a variety of foods.
Section Reference 1: Section 1.4 Choosing a Healthy Diet
23) If you know you are going to order dessert at dinner tonight, which of these choices would illustrate the concept of balancing your choices?
- a) Choosing a salad with fat-free salad dressing for lunch
- b) Eating a big lunch as you will ‘blow’ your diet tonight anyway
- c) Skipping breakfast
- d) All of these illustrate balance.
Answer: a
Difficulty: Medium
Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.
Learning Objective 2: 1.4.2 Explain why you can sometimes eat foods that are low in nutrient density and still have a healthy diet.
Section Reference 1: Section 1.4 Choosing a Healthy Diet
24) Which is NOT an example of moderation in your diet and lifestyle?
- a) Going back for seconds on all dinner items, rather than just the item you like best
- b) Eating dessert occasionally
- c) Balancing an extra dessert with extra exercise
- d) Sharing a restaurant entrée or dessert with your dinner companion
Answer: a
Difficulty: Hard
Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.
Learning Objective 2: 1.4.2 Explain why you can sometimes eat foods that are low in nutrient density and still have a healthy diet.
Section Reference 1: Section 1.4 Choosing a Healthy Diet
25) Which of the following represents the correct order of steps of the scientific method?
- a) Conduct the experiment, develop a hypothesis, form a theory, make an observation
- b) Develop a hypothesis, conduct the experiment, make an observation, form a theory
- c) Form a theory, conduct the experiment, develop a hypothesis, make an observation
- d) Make an observation, develop a hypothesis, conduct the experiment, form a theory
Answer: d
Difficulty: Hard
Learning Objective 1: 1.4 Describe the basic considerations in a healthy diet.
Learning Objective 2: 1.5.1 List the steps of the scientific method and give an example of how it is used in nutrition.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
26) In nutrition, the scientific method is used to
- a) develop nutrient recommendations.
- b) learn about the role of nutrition in promoting health and preventing disease.
- c) understand the functions of nutrients.
- d) all of these choices
Answer: d
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.1 List the steps of the scientific method and give an example of how it is used in nutrition.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
27) The observations and hypotheses that arise from epidemiology can be tested using
- a) clinical trials.
- b) control group design.
- c) experimental group design.
- d) the peer review process.
Answer: a
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.2 Discuss three different types of experiments used to study nutrition.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
28) _______ are studies that explore the effects of altering people’s diets.
- a) Animal studies
- b) Clinical trials
- c) Epidemiological studies
- d) Molecular biology studies
Answer: b
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.2 Discuss three different types of experiments used to study nutrition.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
29) For any nutrition study to provide reliable information, it must
- a) be interpreted accurately.
- b) collect quantifiable data from the right experimental population.
- c) use proper experimental controls.
- d) All of these are essential.
Answer: d
Difficulty: Hard
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
30) In a scientific experiment, the group of participants used as a basis of comparison is the _______ group.
- a) control
- b) experimental
- c) placebo
- d) treatment
Answer: a
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
31) Which of the following is not a peer-reviewed journal?
- a) The American Journal of Clinical Nutrition
- b) The International Journal of Sport Nutrition
- c) The Journal of the American Dietetic Association
- d) Men’s Health
Answer: d
Difficulty: Easy
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
32) All of the following statements are true regarding components of a nutrition study that provides reliable information except that
- a) data must be quantifiable.
- b) proper experimental controls should be used.
- c) personal testimonials are appropriate type of data to collect.
- d) the data must be interpreted accurately
Answer: c
Difficulty: Hard
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
33) After a nutrition experiment is completed, a report describing the project is read, analyzed, and evaluated by two or more researchers who were not involved in the research study. Before the article is published, they examine it to ensure that the experiment was not flawed and that the results were interpreted correctly. This process is called
- a) experimental consultation.
- b) experimental design.
- c) journal critique.
- d) peer review.
Answer: d
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.3 Describe the components of a sound scientific experiment.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
34) When judging nutrition information, which is the least important factor?
- a) How many people authored the study report
- b) How the study was funded
- c) The design of the study
- d) What type of literature the study was published in
Answer: a
Difficulty: Hard
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
35) A registered dietitian is a nutrition professional who
- a) has earned at least a bachelor degree in a nutrition-related field.
- b) has met national certification requirements to provide nutrition education.
- c) is an excellent source of credible nutrition information.
- d) a registered dietitian is all of these.
Answer: d
Difficulty: Medium
Learning Objective 1: 1.5 Describe how the scientific method can be applied to the evaluation of nutrition information.
Learning Objective 2: 1.5.4 Distinguish between reliable and unreliable nutrition information.
Section Reference 1: Section 1.5 Evaluating Nutrition Information
Question Type: True/False
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Package Title: Test Bank
Course Title: grosvenor3e
Chapter Number: 05
Question Type: Multiple Choice
1) Which of the following is not a function of fat in foods?
- a) Aroma
- b) Flavor
- c) Grittiness
- d) Texture
Answer: c
Difficulty: Easy
Learning Objective 1: 5.1 Describe sources of fat in foods and how fat intake has changed since the 1970s.
Learning Objective 2: 5.1.1 Describe the role of fat in our food.
Section Reference 1: Section 5.1 Fats in Our Food
2) Sources of hidden fat in our diet include
- a) cheese and ice cream
- b) doughnuts and cookies
- c) muffins and French fries
- d) All of these are sources of hidden fat
Answer: d
Difficulty: Easy
Learning Objective 1: 5.1 Describe sources of fat in foods and how fat intake has changed since the 1970s.
Learning Objective 2: LO 5.1.2 Identify sources of hidden fat in the diet.
Section Reference 1: Section 5.1 Fats in Our Food
3) In the past 40 years, total fat intake has:
- a) decreased
- b) increased
- c) changed very little
Answer: c
Difficulty: Easy
Learning Objective 1: 5.1 Describe sources of fat in foods and how fat intake has changed since the 1970s.
Learning Objective 2: LO 5.1.3 Discuss how fat intake in the United States has changed since the 1970s.
Section Reference 1: Section 5.1 Fats in Our Food
4) Which of the following would not lessen the amount of fat consumed?
- a) Choosing chicken instead of beef
- b) Consuming fewer eggs
- c) Eating fruit instead of vegetables
- d) Switching to low-fat milk from whole milk
Answer: c
Difficulty: Medium
Learning Objective 1: 5.1 Describe sources of fat in foods and how fat intake has changed since the 1970s.
Learning Objective 2: LO 5.1.3 Discuss how fat intake in the United States has changed since the 1970s.
Section Reference 1: Section 5.1 Fats in Our Food
5) The lipid that makes up most of the lipids in our body is:
- a) cholesterol
- b) lecithin
- c) phospholipid
- d) triglyceride
Answer: d
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.1 Explain the relationship between triglycerides and fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
6) _________ is an important component of cell membranes, forming a lipid bilayer by orienting the water-soluble portion towards the water environment.
- a) Cholesterol
- b) Phospholipid
- c) Saturated fatty acid
- d) Triglyceride
Answer: b
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
7) The majority of _______ is located in cell membranes, but is also a part of myelin, the insulating coating on nerve cells.
- a) cholesterol
- b) omega-3 fatty acids
- c) phospholipids
- d) triglycerides
Answer: a
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
8) ________, when consumed in the diet, can help reduce blood cholesterol levels.
- a) Animal fat
- b) Calciu
- c) Plant sterols
- d) Vitamin D
Answer: c
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
9) The best-known phospholipid used by the food industry to prevent oil from separating from other ingredients is ________.
- a) bile
- b) cholesterol
- c) egg yolk
- d) lecithin
Answer: d
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
10) The phospholipid lecithin is used to synthesize:
- a) acetylcholine
- b) plant sterols
- c) testosterone
- d) Vitamin D
Answer: a
Difficulty: Hard
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
11) __________ is needed in the body to make vitamin D, bile acids, and cortisol.
- a) Cholesterol
- b) Triglyceride
- c) Phospholipid
- d) Lipase
Answer: a
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.3 Describe how phospholipids and cholesterol are used in the body.
Section Reference 1: Section 5.2 Types of Lipids
12) Which of the following is not a tropical oil?
- a) Coconut oil
- b) Palm kernel oil
- c) Palm oil
- d) Safflower oil
Answer: d
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.2 Compare the structures of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
13) Examples of unsaturated fatty acids include:
- a) coconut oil
- b) corn oil
- c) palm oil
- d) plant sterols
Answer: b
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.4 Name foods that are sources of cholesterol and saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
14) Which of the following foods is the lowest in cholesterol?
- a) Chicken
- b) Peanut butter
- c) Low fat yogurt
- d) Salmon
Answer: b
Difficulty: Hard
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.4 Name foods that are sources of cholesterol and saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
15) Which of the following is a characteristic of essential fatty acids?
- a) Cholesterol is an example of an essential fatty acid.
- b) All omega-3 fatty acids are essential fatty acids.
- c) The body cannot make these at all or in sufficient quantities to meet the body’s need.
- d) They are metabolized at an extremely high rate as compared to other compounds.
Answer: c
Difficulty: Easy
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.2 Compare the structures of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
16) Which of the following is not an essential fatty acid?
- a) Alpha-linoleic acid
- b) Linoleic acid
- c) Omega-6 fatty acid
- d) Trans fatty acid
Answer: d
Difficulty: Medium
Learning Objective 1: 5.2 Describe the different kinds of lipids found in food and their sources.
Learning Objective 2: 5.2.2 Compare the structures of saturated, monounsaturated, polyunsaturated, omega-6, omega-3, and trans fatty acids.
Section Reference 1: Section 5.2 Types of Lipids
17) The majority of lipid digestion occurs in the:
- a) gallbladder
- b) large intestine
- c) small intestine
- d) stomach
Answer: c
Difficulty: East
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
18) Particles formed in the small intestine when the products of fat digestion are surrounded by bile are:
- a) chylomicrons
- b) emulsifiers
- c) lipoproteins
- d) micelles
Answer: d
Difficulty: Easy
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
19) Lipids that are consumed in the diet are absorbed into the intestinal mucosal cells. From here, all of the following molecules, with the exception of ____, are not soluble in water, and are thus packaged for transport.
- a) cholesterol
- b) fat-soluble vitamins
- c) long-chain fatty acids
- d) small fatty acids
Answer: d
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
20) After long-chain fatty acids have been absorbed into the mucosal cells, they are re-assembled into:
- a) cholesterol
- b) fat-soluble vitamins
- c) micelles
- d) triglycerides
Answer: d
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
21) Which of the following are absorbed without digestion?
- a) Fat-soluble vitamins
- b) Long-chain fatty acids
- c) Phospholipids
- d) Triglycerides
Answer: a
Difficulty: Hard
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
22) An enzyme that digests lipids is:
- a) amylase
- b) lipase
- c) protease
- d) pepsin
Answer: b
Difficulty: Easy
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
23) Bile is:
- a) produced by the liver
- b) stored in the gallbladder
- c) released in the small intestine
- d) All of these
Answer: d
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
24) Which of the following is not a component of lipoprotein?
- a) Bile
- b) Cholesterol
- c) Phospholipids
- d) Protein
Answer: a
Difficulty: Easy
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.2 Describe how lipids are transported in the blood and delivered to cells.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
25) Since chylomicrons are too large to enter the capillaries in the small intestine, they pass into the:
- a) gallbladder
- b) large intestine
- c) lymph
- d) stomach
Answer: c
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.1 Discuss the steps involved in the digestion and absorption of lipids.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
26) HDLs:
- a) contain a high proportion of cholesterol.
- b) function similarly to chylomicrons, transports lipids away from the liver.
- c) return cholesterol from other lipoproteins and body cells to the liver.
- d) are formed in the mucosal cell.
Answer: c
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.3 Compare the functions of LDLs and HDLs.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
27) Lipoprotein lipase breaks down the triglycerides in chylomicrons into:
- a) amino acids
- b) cholesterol and fatty acids
- c) glucose
- d) glycerol
- e) fatty acids and glycerol
Answer: e
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.2 Describe how lipids are transported in the blood and delivered to cells.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
28) The remains of chylomicrons:
- a) are converted into glycerol
- b) bind to an LDL receptor
- c) consist mostly of free fatty acids
- d) travel to the liver to be disassembled
Answer: d
Difficulty: Hard
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.2 Describe how lipids are transported in the blood and delivered to cells.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
29) Which two lipoproteins deliver triglycerides to body cells?
- a) Chylomicrons & VLDL
- b) HDL & LDL
- c) LDL & VLDL
- d) VLDL & HDL
Answer: a
Difficulty: Hard
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.3 Compare the functions of LDLs and HDLs.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
30) Which lipoprotein contains the highest proportion of protein?
- a) Chylomicron
- b) HDL
- c) LDL
- d) VLDL
Answer: b
Difficulty: Medium
Learning Objective 1: 5.3 Explain the digestion, absorption, and transport of lipids in the body and distinguish between “good” and “bad” cholesterol.
Learning Objective 2: 5.3.3 Compare the functions of LDLs and HDLs.
Section Reference 1: Section 5.3 Absorbing and Transporting Lipids
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