Chapter 5: Fats

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Of the following, the food that would provide the most energy per ounce is...
a. butter
b. tuna
c. pasta
d. hard candy
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The number of double bonds present in the fatty acid chain determines the...
a. number of fatty acids attached to the glycerol molecule
b. number of glycerol molecules attacked to a fatty acid
c. degree of saturation or unsaturated of a fatty acid
d. degree of saturation or unsaturated of the glycerol molecule
Overall energy intake can be greatly affected by relatively small changes in intake of... a. protein b. carbohydrates c. fat d. alcoholCThe number of kilocalories provided by 23 g of fat is... a. 92 b. 161 c. 207 d. 230CIf dietary analysis shows that fat provides 31% of an individuals energy intake, their fat intake would be... a. considered below the recommended range b. considered within the recommended range c. considered above the recommended range d. generally recognized as safeBSources of invisible fat include... a. pastries and pies b. bacon and chicken with shin c. butter and sour cream d. oil and vinegar salad dressingAAn example of emulsification is... a. chewing of food in the mouth b. use of egg yolk to make mayonnaise c. commercial hydrogenation of liquid oils d. digestion of fat in the small intestineBFor someone with coronary heart disease, what would be the most helpful piece of information on a food label? a. total calories per serving b. milligrams of cholesterol per serving c. grams of saturated fat per serving d. grams of total fat per servingCIf a salad dressing is made with olive oil, it would contain mostly _____ fatty acids. a. trans b. saturated c. polyunsaturated d. monounsaturatedDThe best description of a fat with high amounts of trans fatty acids is that it is... a. liquid at room temperature b. found naturally in tropical oils c. easily transformed from one state to another d. produced by hydrogenation of plant oilsDAn alternative to hydrogenation to increase the shelf life of polyunsaturated fat is the addition of... a. vitamin E b. vitamin D c. hydrogen d. zincAThe most important property of phospholipids that makes them valuable both in foods and in the body is that they... a. carry fat-soluble vitamins b. are useful as low-energy fat substitutes c. are soluble in water and fat at the same time d. function as natural antioxidantsCMost fat enters the lymphatic system after... a. absorption b. circulation. c. metabolism d. hydrogenationAacob usually eats a sandwich with salami, mayonnaise, lettuce, and tomato on wheat bread for lunch. What change would be most helpful in decreasing his risk of cardiovascular disease? a. add sports instead of tomato b. switch to whole-wheat bread c. omit the mayonnaise d. replace the salami with turkeyDHigh levels of low-density lipoprotein cholesterol (LDLc) are associated with an increased risk of... a. diabetes mellitus b. high levels of high-density lipoprotein cholesterol (HDLc) c. coronary artery disease d. high blood pressure and strokeCA client who is trying to follow a low-fat eating pattern tells you that he or she has experienced diarrhea. You may want to find out whether he or she has... a. eaten foods made with the fat substitute carrageenan b. eaten foods made with the fat substitute olestra c. greatly increased intake of fish and seafood d. developed essential fatty acid deficiencyBThe client most likely to benefit from use of medium-chain triglycerides is one who... a. has essential fatty acid deficiency b. has malabsorption because of removal of part of the small intestine c. needs to gain weight after surgery and chemotherapy to treat bowel cancer d. has high levels of both serum total cholesterol and low-density lipoprotein cholesterolBA good lunch choice for someone who wants to increase intake of omega-3 fatty acids would be a. peanut butter and jelly sandwich. b. lentil soup. c. salad with olive oil dressing. d. grilled tuna sandwich.DIf a person did not produce bile, a. fats would pass through the intestines undigested. b. fats would be digested and absorbed too quickly. c. fat digestion may occur more slowly. d. digestion of fat would be unaffected.CA client who is a bodybuilder eats large quantities of tuna, chicken, and lean meats every day. Any extra energy from these foods that the clients body does not need will be stored as... a. adios tissue b. essential body fat c. muscle tissue d. glycogenAA healthy daily fat intake for someone who eats 3000 kcal per day is _____ g. a. 100 b. 33 to 83 c. 67 to 117 d. 600 to 1050CA client grew up on a farm and learned to prepare foods with butter and lard produced by the farm animals. She is now in her 60s and has just learned that she has coronary artery disease. To best meet her physical needs, as well as psychological needs, the health practitioner should... a. suggest that she adopt a low-fat vegetarian dietary pattern. b. ask how she usually prepares foods and suggest ways to reduce the use of animal fat. c. advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil. d. advise her to avoid adding fat to foods and eat only very lean poultry and fish.B