Wardlaws Contemporary Nutrition

Updated with 2015 2020 Dietary

Guidelines for Americans – Test Bank

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Sample Questions
 
Chapter 03
The Human Body: A Nutrition Perspective
 
 
Multiple Choice Questions

1. Transmission of nerve impulses relies on the

concentrations of ______ in the neuron.
A. sodium and potassium
B.  cholesterol
C.  calcium and magnesium
D.  B vitamins
 
Blooms Level: 2. Understand
Learning Outcome: 03.01 Understand some basic roles of
nutrients in human physiology.
Learning Outcome: 03.05 List basic characteristics of the
nervous system and its role in nutrition.
Section: 03.06 Nervous System
Topic: Anatomy and physiology

2. Which of the following is stored within the nucleus of the

cell and acts as a code book for synthesizing specific
proteins?
A.RNA
B. Cells
C. Organs
D. DNA

 
Blooms Level: 1. Remember
Learning Outcome: 03.02 Identify the functions of the common
cellular components.
Section: 03.02 The Cell: Structure, Function, and Metabolism
Topic: Metabolism
 

3. The constant turnover of body tissues requires the ______

supplied by carbohydrates, proteins, and lipids.
A. hormones
B.  vitamins
C.  chemical energy
D.  structural components

 
Blooms Level: 2. Understand
Learning Outcome: 03.01 Understand some basic roles of
nutrients in human physiology.
Section: 03.01 Nutrition’s Role in Human Physiology
Topic: Metabolism

4.

All of the following must be supplied by the diet to support the

chemical processes of human physiology EXCEPT

1. vitamins and minerals.

B. carbohydrates.
C. lipids.
D. phytochemicals.

 
Blooms Level: 2. Understand
Learning Outcome: 03.01 Understand some basic roles of
nutrients in human physiology.
Section: 03.01 Nutrition’s Role in Human Physiology
Topic: Metabolism

5. To which body part does blood travel to pick up oxygen

and release carbon dioxide?
A.Heart
B. Lungs
C. Liver
D. Kidneys

 
Blooms Level: 1. Remember
Learning Outcome: 03.04 Identify the role of the
cardiovascular and lymphatic systems in nutrition.
Section: 03.03 Body Systems
Topic: Anatomy and physiology
 
 6. The ___________________________ system is made up of
several glands that act in the regulation of metabolism,
reproduction, water balance, and many other functions.
A. cardiovascular
B.  urinary
C.  lymphatic
D.  endocrine

 
Blooms Level: 1. Remember
Learning Outcome: 03.06 List basic characteristics of the
endocrine system, especially the pancreas, and its role in
nutrition.
Section: 03.07 Endocrine System
Topic: Anatomy and physiology

7. Which hormone functions in the regulation of the body’s

metabolic rate?
A. vitamin D
B.  thyroid hormone
C.  glucagon
D.  insulin

 
Blooms Level: 1. Remember
Learning Outcome: 03.06 List basic characteristics of the
endocrine system, especially the pancreas, and its role in
nutrition.
Section: 03.07 Endocrine System
Topic: Metabolism
 

8.

______ tissue is part of rigid body structures, such as bone and

cartilage.
 1.

Nervous

1.

Connective

1.

Muscle

1.

Epithelial
 
 
Blooms Level: 2. Understand
Learning Outcome: 03.03 Define tissue, organ, and organ
system.
Section: 03.03 Body Systems
Topic: Anatomy and physiology
 

9.

The ______ system is assisted by the lymphatic system and the

physical barriers of the skin and gastrointestinal tract.

1.

respiratory

1.

skeletal
 1.

immune

1.

nervous
 
 
Blooms Level: 1. Remember
Learning Outcome: 03.07 List basic characteristics of the
immune system and its role in nutrition.
Section: 03.08 Immune System
Topic: Anatomy and physiology

10. What structure prevents food from entering the

trachea when you swallow?
A.Epiglottis
B. Tongue
C. Tonsils
D. Esophagus

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

11. Which large blood vessel is the first to receive most

recently eaten nutrients, transporting them to the liver?
A.Hepatic portal vein
 B. Mesenteric vein
C. Subclavian vein
D. Hepatic vein

 
Blooms Level: 1. Remember
Learning Outcome: 03.04 Identify the role of the
cardiovascular and lymphatic systems in nutrition.
Section: 03.04 Cardiovascular System and Lymphatic System
Topic: Digestion, absorption, and transport

12. Which of the following is NOT a function of the

urinary system?
A.Helps to regulate water content of the body
B. Contributes to acid-base balance of the blood
C. Excretion of water-soluble vitamins
D. Excretion of fat-soluble vitamins

 
Blooms Level: 1. Remember
Learning Outcome: 03.09 List basic characteristics of the
urinary system and its role in nutrition.
Section: 03.05 Urinary System
Topic: Anatomy and physiology

13. Nutrient-rich blood leaving the intestine goes by way

of a vein to the
A.kidneys.
B. heart.
C. liver.
D. pancreas.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

14. After digestion and absorption, which circulatory

system carries fat and fat-soluble vitamins?
A.Portal
B. Enterohepatic
C. Lymphatic
D. Mesentery

 
Blooms Level: 1. Remember
Learning Outcome: 03.04 Identify the role of the
cardiovascular and lymphatic systems in nutrition.
Section: 03.04 Cardiovascular System and Lymphatic System
Topic: Digestion, absorption, and transport

15. Which of the following is a feature of the lymphatic

system?
A.It is composed of a mucus-like substance.
B. It picks up and transports dietary lipids.
C. It serves to transport fat- and water-soluble vitamins
to the heart.
D. It funnels nutrients to the liver via a one-way pump.

 
Blooms Level: 1. Remember
Learning Outcome: 03.04 Identify the role of the
cardiovascular and lymphatic systems in nutrition.
Section: 03.04 Cardiovascular System and Lymphatic System
Topic: Anatomy and physiology
 16. Which of the following is true about the lymphatic
system?
A.The specialized fluid carried by this system is blood.
B. This system never intersects with the bloodstream.
C. It is not involved in the transport of nutrients.
D. It is important for transporting fat-soluble nutrients.

 
Blooms Level: 1. Remember
Learning Outcome: 03.04 Identify the role of the
cardiovascular and lymphatic systems in nutrition.
Section: 03.04 Cardiovascular System and Lymphatic System
Topic: Anatomy and physiology
 

17. Where does digestion begin?

A.Mouth
B. Stomach
C. Esophagus
D. Small intestine

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

18. All of the following are features of the epiglottis

EXCEPT which one?
A.It covers the opening of the trachea.
B. It prevents food from entering the windpipe during
swallowing.
 C. It guides food down the esophagus.
D. It is the first GI tract sphincter.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

19.

Most chemical digestion takes place in the

1. stomach.
B. small intestine.
C. pancreas.
D. large intestine.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

20. The stomach empties into the small intestine

through the
A.pyloric sphincter.
B. esophageal sphincter.
 C. sphincter of Oddi.
D. ileocecal sphincter.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

21. What is one function of the pyloric sphincter?

A.Prevents esophageal contents from emptying too
quickly into the stomach
B. Prevents stomach contents from backing up into the
esophagus
C. Prevents intestinal contents from backing up into the
stomach
D. Prevents intestinal contents from emptying too quickly
into the colon

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

22. What sphincter separates the small intestine from

the large intestine?
A.Pyloric
B. Esophageal
 C. Anal
D. Ileocecal

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

23. The ring-like muscles that retard or prevent backflow

of partially digested food in the gastrointestinal tract are
called
A.sphincters.
B. passages.
C. openings.
D. gates.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

24. Which of the following is a description of chyme?

A.A watery mixture of partially digested food released by
the stomach into the intestines
B. The semisolid mass of undigested food that is
swallowed
 C. The mixture of pancreatic juices containing enzymes
for digestion
D. A thick, viscous material synthesized by mucosal cells
for protection against digestive juices

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

25. Which of the following is NOT a sphincter?

A.

Diverticular

1. Esophageal
C.Pyloric
D. Ileocecal

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

26. Which of the following is a function of sphincter

muscles?
A.Breaks apart food particles
 B. Controls passage of food through the GI tract
C. Controls peristalsis
D. Releases enzymes and hormones into the GI tract

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

27. What substance helps suspend fat in a watery

digestive mixture, making fat more available to digestive
enzymes?
A.Bicarbonate
B. Mucus
C. Bile
D. Pancreatic juices

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

28. Where are most digestive enzymes produced?

A.Pancreas and small intestine
B. Liver and large intestine
C. Pancreas and large intestine
D. Liver and pancreas
 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

29. Which of the following, upon digestion, is NOT

normally absorbed directly into the bloodstream?
A.Minerals
B. Fats
C. Carbohydrates
D. Proteins

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

30. Which of the following organs serves as a storage

depot for many vitamins and minerals?
A. stomach
B.  kidney
C.  brain
D.  liver

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Anatomy and physiology

31. Which of the following body organs produces bile?

A.Stomach
B. Salivary glands
C. Pancreas
D. Liver

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

32. Peristalsis refers to

A.chewing and swallowing.
B. the opening and closing of sphincters.
C. the action of bile on dietary fat.
D. muscular movement of materials through the GI tract.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

33. Which of the following is NOT a short-term storage

site for carbohydrates in the body?
A.brain
B. liver
C. muscle
D. blood

 
Blooms Level: 1. Remember
Learning Outcome: 03.10 Understand the importance of the
body storage areas for nutrients.
Section: 03.10 Nutrient Storage Capabilities
Topic: Digestion, absorption, and transport

34. The muscular contractions that move food through

the digestive tract are called
A.regurgitation.
B. peristalsis.
C. propulsion.
D. compression.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 
 35. Which of the following is NOT considered part of the
GI tract?
A.Anus
B. Kidneys
C. Colon
D. Esophagus

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Anatomy and physiology

36. The study of the ways nutrients and food influence

gene expression is called
A.epidemiology.
B. molecular biology.
C. nutrigenomics.
D. nutrigenetics.

 
Blooms Level: 1. Remember
Learning Outcome: 03.11 Understand the emerging field of
nutritional genomics.
Section: 03.11 Nutrition and Genetics
Topic: Nutritional genomics

37. The study of how genes determine our nutritional

requirements is called
A.nutrigenomics.
B. nutrigenetics.
C. nutritional biochemistry.
D. genetic engineering.
 
Blooms Level: 1. Remember
Learning Outcome: 03.11 Understand the emerging field of
nutritional genomics.
Section: 03.11 Nutrition and Genetics
Topic: Nutritional genomics
 

38. What percentage of a meal has been absorbed by the

time it leaves the small intestine?
A.25%
B. 55%
C. 80%
D. 95%

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

39. These protein-based substances enhance digestion

by making chemical reactions more likely to happen.
A.Bile
B. Emulsifiers
C. Enzymes
D. Hormones

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.02 The Cell: Structure, Function, and Metabolism
Section: 03.09 Digestive System
Topic: Metabolism

40. Which of the following is true about digestive

enzymes?
A.One enzyme can speed many types of chemical
processes.
B. Enzymes are not sensitive to temperature.
C. Enzymes that work in the acidic environment of the
stomach cannot work in the basic or alkaline environment
of the small intestine and vice versa.
D. Enzymes typically work independently of vitamins or
minerals.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

41. Excessive acid production in the stomach or upper

small intestine could result in
A.poor iron, calcium, and folate absorption.
B. excessive intestinal bacterial growth.
C. an ulcer.
D. decreased fiber digestion and absorption.

 
Blooms Level: 2. Understand
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders

42. Absorption of nutrients by intestinal cells occurs by

all of the following mechanisms EXCEPT
A.sustained absorption.
B. passive absorption.
C. active absorption.
D. facilitated absorption.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

43. Which pH best describes the environment of the

stomach when stimulated?
A.Neutral
B. Both acidic and basic
C. Acidic
D. Basic

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

44. The function of thick mucus in the stomach is to

A.promote fat digestion.
B. activate stomach enzymes.
C. protect stomach cells from acid and enzymes.
D. keep the stomach bacteria-free.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

45. When food enters the small intestine, a hormone

stimulates the release of ______ from the pancreas.
A.bile
B. acid
C. bicarbonate
D. mucus

 
Blooms Level: 2. Understand
Learning Outcome: 03.06 List basic characteristics of the
endocrine system, especially the pancreas, and its role in
nutrition.
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

46. Partially digested food that enters the small intestine

from the stomach is called
A.bolus.
B. mass.
C. chyme.
D. bile.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

47.

Which of the following substances is primarily involved in the

emulsification of fat to facilitate its digestion?

1. Bicarbonate
B. Pancreatic juices
C. Hydrochloric acid
D. Bile

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

48. Which of the following is true regarding bile?

A.It is an enzyme.
B. It stimulates the release of pancreatic juices.
C. It is produced by the liver.
D. It is a hormone.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

49. The most active area for the absorption of nutrients

into the body is the
A.stomach.
B. small intestine.
C. large intestine.
D. liver.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 
 50. The villi of the small intestine
A.provide an enormous surface area that facilitates
absorption.
B. store fat-soluble vitamins.
C. continuously push food through the small intestine to
the colon.
D. inactivate enzymes consumed with food.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

51. In passive absorption, nutrients enter the cell

A.with a carrier.
B. with the expenditure of energy.
C. from an area of higher solute concentration to one of
lower concentration.
D. from an area of lower solute concentration to one of
higher concentration.

 
Blooms Level: 2. Understand
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

52. A recurrent and serious form of heartburn is called

A.esophageal ulceritis.
 B. gastric distress.
C. cardiovascular reflux disease.
D. gastroesophageal reflux disease.

 
Blooms Level: 1. Remember
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders
 

53. A function of the large intestine is to absorb

A.fats and proteins.
B. vitamins and minerals.
C. water and minerals.
D. proteins and carbohydrates.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

54. Which of the following therapies is appropriate for

treatment of occasional heartburn?
A.Aspirin
B. Antacids
C. Orange juice
D. Milk and cream

 
Blooms Level: 3. Apply
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders

55. All of the following are characteristics of heartburn

EXCEPT which one?
A.It is caused by a backflow of acid from the stomach into
the esophagus.
B. It can damage the esophagus permanently.
C. It subsides when a person relaxes and lies down after
a meal.
D. It is a gnawing pain in the upper chest.

 
Blooms Level: 1. Remember
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders
 

56. Constipation can best be prevented by

A.eating dietary fiber.
B. restricting fluids.
C. restricting physical exercise.
D. using laxatives.

 
Blooms Level: 3. Apply
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders
 57. Which of the following is an important dietary
recommendation for avoiding heartburn?
A.Eat smaller meals that are lower in fat.
B. Eat large meals.
C. Eat meals low in carbohydrate.
D. Avoid fluids.

 
Blooms Level: 3. Apply
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders

58. Most stomach ulcers are cause by ______ infection.

A.Clostridium botulinum
B. Salmonella
C. E. coli
D. Helicobacter pylori

 
Blooms Level: 2. Understand
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders
 

59. A(n) _______________ is a medication that inhibits the

ability of gastric cells to secrete hydrogen ions.
A.antacid
B. antibiotic
C. NSAID
D. proton pump inhibitor

 
Blooms Level: 1. Remember
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: Nutrition and Your Health
Topic: Digestive disorders

60. The walls of the small intestine are folded, and

within the folds are fingerlike projections called
A.nephrons.
B. cilia.
C. villi.
D. rugae.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

61. Which absorptive process in the small intestine

requires a carrier and energy to transport nutrients into
absorptive cells?
A.Phagocytosis
B. Facilitated diffusion
C. Passive diffusion
D. Active absorption

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 

62. When a nutrient moves freely from an area of higher

solute concentration into an absorptive cell where the
concentration is lower, this is called
A.Passive diffusion
B. Facilitated diffusion
C. Active absorption
D. Phagocytosis

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

63. When a nutrient moves, with the help of a carrier,

from an area of higher solute concentration into an
absorptive cell where the concentration is lower, this is
called
A.passive diffusion.
B. facilitated diffusion.
C. active absorption.
D. phagocytosis.

 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport

64.

A compound that allows for communication between one cell

and the next is a

1. neuron.
B. neurotransmitter.
C. nephron.
D. synapse.

 
Blooms Level: 1. Remember
Learning Outcome: 03.05 List basic characteristics of the
nervous system and its role in nutrition.
Section: 03.06 Nervous System
Topic: Anatomy and physiology
 

65. The organelles that are known as the  “power

plants” or the “powerhouses” of the cell are the
A.mitochondria.
B. nuclei.
C. ribosomes.
D. lysosomes.

 
Blooms Level: 1. Remember
Learning Outcome: 03.02 Identify the functions of the common
cellular components.
Section: 03.02 The Cell: Structure, Function, and Metabolism
Topic: Anatomy and physiology
 
Check All That Apply Questions

66.

The components of feces include which of the following?

__X__ water.
__X__ bacterial cells.
__X__ fiber.
__X__ worn-out intestinal cells.
 
Blooms Level: 1. Remember
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Section: 03.09 Digestive System
Topic: Digestion, absorption, and transport
 
Matching Questions

67. Match the following with the descriptions below

1. Villi      Collection of cells adapted to perform a s

2. Esophageal sphincter      A group of tissues designed to perform a

3. Enzyme      A collection of organs that work togethe

4. Bile      The site of hereditary information in cells

     The process whereby food is broken into

5. Heartburn
across the wall of the GI tract
      A brothy, meaty, savory flavor in some fo
6. Organ system
enhances this flavor

     A compound that speeds the rate of chem

7. Active absorption
altered by the process

8. Ulcer      A substance released into the small inte

9. Digestion      A muscular valve that controls the flow o

     A pain emanating from the esophagus ca

10. Passive absorption
up and irritating its tissue

11. Tissue      A mixture of stomach secretions and par

12. Urea      Tissue lining erosion in the stomach or u

     Fingerlike projections in the small intest

13. Organ
and absorption of foodstuffs

     Movement of nutrients from the intestina

14. DNA from an area of higher solute concentration to
concentration

     Movement of nutrients into absorptive ce

15. Chyme
expending energy

16. Umami      Nitrogen-containing waste product found

 
Blooms Level: 1. Remember
Learning Outcome: 03.02 Identify the functions of the common
cellular components.
Learning Outcome: 03.03 Define tissue, organ, and organ
system.
Learning Outcome: 03.08 Outline the overall processes of
digestion and absorption in the mouth, stomach, small
intestine, and large intestine, as well as the roles played by
the liver, gallbladder, and pancreas.
Learning Outcome: 03.09 List basic characteristics of the
urinary system and its role in nutrition.
Learning Outcome: 03.12 Identify the major nutrition-related
gastrointestinal health problems and approaches to treatment.
Section: 03.02 The Cell: Structure, Function, and Metabolism
Section: 03.05 Urinary System
Section: 03.09 Digestive System
Section: Nutrition and Your Health
Topic: Digestion, absorption, and transport
Chapter 05
Lipids
 
 
Multiple Choice Questions

1. A(n) _______________ is the simplest form of lipid; it is a

carbon chain, flanked by hydrogens, with an acid group at
one end and a methyl group at the other end.
A.cholesterol
B. fatty acid
C. glycerol
D. triglyceride

 
Blooms Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids

2. A(n) _______________ is made up of a glycerol backbone

attached to three fatty acids.
A.lipoprotein
B. chylomicron
C. eicosanoid
D. triglyceride

 
Blooms Level: 2. Understand
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides
 

3. Olive and canola oils contain a high percentage of

____________ fatty acids.
A.omega-3
B. saturated
C. monounsaturated
D. polyunsaturated

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

4.

A(n) ______ fatty acid is a polyunsaturated fatty acid that has a

double bond at the third carbon from the methyl end.

1. tri-saturated
B. omega-3
C. omega-6
D. tri-methyl

 
Blooms Level: 2. Understand
Figure: 05.01
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids

5. Most lipids are transported in the blood as part of a

structure called a(n) _______________.
A.emulsifier
B. lipoprotein
C. glycerol
D. cholesterol

 
Blooms Level: 2. Understand
Figure: 05.13
Learning Outcome: 05.05 Name the classes of lipoproteins and
classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipoproteins
 

6.

_______________ are lipoproteins made of dietary fat surrounded

by a shell of cholesterol, phospholipids, and protein that acts
to transport absorbed fat.

1. Chylomicrons
B. Very-low-density lipoproteins
C. Low-density lipoproteins
D. High-density lipoproteins

 
Blooms Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and
classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipoproteins

7. During rest and light activities, fatty acids are the main
fuel for _______________.
A.the brain
B. muscles
C. the nervous system
D. the liver

 
Blooms Level: 2. Understand
Learning Outcome: 05.06 List the function of lipids, including
the roles of phospholipids and the functions of cholesterol in
the body.
Section: 05.06 Broader Roles for Lipids in the Body
Topic: Fatty acids
 8. The process of _______________ removes double bonds from
fatty acids, giving the fat a more solid consistency.
A.emulsification
B. dehydrogenation
C. saponification
D. hydrogenation

 
Blooms Level: 2. Understand
Figure: 05.10
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Fatty acids
 

9. In the small intestine, the pancreas secretes ____________

to digest triglycerides.
A.chylomicrons
B. lipase
C. bicarbonate
D. insulin

 
Blooms Level: 2. Understand
Figure: 05.12
Learning Outcome: 05.04 Explain how lipids are digested and
absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Digestion, absorption, and transport

10. The American Heart Association recommends that

we should consume no more than _______________
milligrams of cholesterol per day.
 A.100
B. 200
C. 300
D. 400

 
Blooms Level: 1. Remember
Learning Outcome: 05.07 Explain the recommendations for fat
intake.
Section: 05.07 Recommendations for Fat Intake
Topic: Dietary requirements

11. Of the macronutrients, fats are the most significant

dietary factor(s) associated with _________________.
A.diabetes
B. stomach ulcers
C. heart disease
D. lung cancer

 
Blooms Level: 1. Remember
Learning Outcome: 05.08 Characterize the symptoms of
cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Cardiovascular Disease
 

12. A meal providing 1,200 kilocalories contains 13

grams of saturated fat, 10 grams of monounsaturated fat,
and 27 grams of polyunsaturated fat. This meal provides
______% of total kcal as fat.
A.16.7
B. 30
C. 37.5
D. 50
 
Blooms Level: 3. Apply
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Food sources

13. Sometimes phospholipids are used in commercial

salad dressings to suspend vegetable oil in water. In this
case, phospholipids are serving as _______________.
A.fat replacers
B. emulsifiers
C. thickeners
D. homogenizers

 
Blooms Level: 3. Apply
Figure: 05.08
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Phospholipids

14. All of the following are characteristic of

cholesterol except
A. it is used for making estrogen and testosterone.
B. it is converted to bile.
C. it is incorporated into cell membranes.
D. it is an essential nutrient.

 
Blooms Level: 2. Understand
Learning Outcome: 05.06 List the function of lipids, including
the roles of phospholipids and the functions of cholesterol in
the body.
Section: 05.06 Broader Roles for Lipids in the Body
Topic: Sterols
 

15. Sterols are similar to triglycerides in which of the

following ways?
A.They contain fatty acids.
B. They contain glycerol.
C. They usually contain three fatty acids.
D. They do not dissolve in water.

 
Blooms Level: 2. Understand
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Sterols

16. All of the following are true of lecithin except

A. it is a phospholipid.
B.  the body synthesizes it.
C.  it is consumed in the diet.
D.  it has sterol-like functions.

Phospholipids do not perform like sterols.

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Phospholipids

17. Phospholipids differ from triglycerides in which of the

following ways?
A.A compound containing phosphorus replaces at least
one fatty acid.
B. Phospholipids do not contain glycerol.
C. Phospholipids do not contain fatty acids.
D. A compound containing nitrogen replaces at least one
fatty acid.

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Phospholipids
 

18. A monounsaturated fatty acid contains

A.no double bonds.
B. one double bond.
C. 2 to 12 double bonds.
D. 14 to 24 double bonds.

 
Blooms Level: 2. Understand
Figure: 05.01
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids

19. In which form are most dietary lipids found?

A.Sterols
B. Phospholipids
C. Triglycerides
D. Monoglycerides

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides

20. Which of the following describes a fatty acid that has

one double bond?
A.Saturated
B. Hydrogenated
C. Monounsaturated
D. Polyunsaturated

 
Blooms Level: 2. Understand
Figure: 05.01
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids
 

21. A saturated fatty acid contains

A.no double bonds.
B. one double bond.
C. 2 to 12 double bonds.
D. 14 to 24 double bonds.

 
Blooms Level: 2. Understand
Figure: 05.01
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids

22. Which of the following would you buy if you wanted

the highest polyunsaturated fatty acid content?
A.Stick margarine made with canola oil
B. Semisolid shortening made with olive oil
C. Soft margarine in a tub, made from corn oil
D. Liquid, squeezable margarine, made from safflower oil

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

23. What is the composition of the triglyceride form of

fats?
A.Fatty acids, glycerol, and sterols
B. Fatty acids, glycerol, and phosphorus
C. Fatty acids and glycerol
D. Fatty acids, glycerol, phosphorus, and sterols

 
Blooms Level: 2. Understand
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides
 

24. Most fats in foods and the body are composed of

A.glycogen and fatty acids.
B. fatty acids and glycerol.
C. lactic acid and glycogen.
D. glucose and fatty acids.

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides

25. The three-carbon structure to which fatty acids are

attached in triglycerides is called
A.glycerol.
B. glucose.
C. lipoprotein.
D. sterol.

 
Blooms Level: 1. Remember
Figure: 05.05
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides

26. How many carbons do long-chain fatty acids contain?

A.4 to 6
B. 6 to 8
C. 10 or more
D. 12 or more

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids
 

27. A diglyceride consists of

A.2 glycerol and 1 fatty acid.
B. 2 glucose and 1 fatty acid.
C. 1 glucose and 2 fatty acids.
D. 1 glycerol and 2 fatty acids.

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Triglycerides

28. Which of the following is true about cholesterol?

A.It is in a high concentration in plant oils.
B. It is in high concentration in stick margarine.
C. It is in high concentration in hydrogenated shortening.
D. It is found primarily in animal products.

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Sterols
 29. Gram for gram, which of the following contains the
most cholesterol?
A.Liver
B. Shrimp
C. Lard
D. Ice cream

 
Blooms Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources
 

30. One fat replacer that has gained notoriety lately due
to its undesirable side effects is _______________.
A.Promise
B. Crisco
C. Olestra
D. Xenical

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

31. Which of the following is true about Olestra?

A.It is not approved for use by the FDA.
B. It does provide kilocalories but not as many as fat
provides.
 C. It cannot be digested, therefore it leaves the body.
D. It cannot be used for frying.

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

32. Hydrogenation produces what kinds of fat?

A.High-Density Lipoprotein (HDL)
B. Cis fatty acids
C. Low-Density Lipoprotein (LDL)
D. Trans fatty acids

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Fatty acids
 

33. Cholesterol is found in all of the following except

A. corn oil.
B. cheddar cheese.
C. sirloin steak.
D. butter.

 
Blooms Level: 1. Remember
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

34. Which of the following would be a good source of

polyunsaturated fatty acids?
A.Beef
B. Chicken
C. Olive oil
D. Safflower oil

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

35. If a fat contains mostly saturated fatty acids, it is

likely to be ________ at room temperature.
A.liquid
B. solid
C. rancid
D. soft

 
Blooms Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Topic: Fatty acids
 

36. Which of the following is not a rich source of

polyunsaturated fatty acids?
A.Corn oil
B. Soybean oil
C. Palm oil
D. Safflower oil

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

37. All of the following are sources of

cholesterol except
A. butter.
B. whole milk.
C. turkey meat.
D. peanut butter.

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

38. Olive oil contains abundant amounts of which type of

fatty acid?
 A.Saturated
B. Monounsaturated
C. Polyunsaturated
D. Partially hydrogenated

 
Blooms Level: 1. Remember
Figure: 05.03
Learning Outcome: 05.02 List four classes of lipids (fats) and
the role of each in nutritional health. Distinguish between fatty
acids and triglycerides. Discuss the importance of the
essential fatty acids, as well as the balance between omega-3
and omega-6 fatty acids, with respect to health.
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.02 Lipids: Triglycerides, Phospholipids, and Sterols
Section: 05.03 Fats and Oils in Foods
Topic: Food sources
 

39. Triglycerides in food are said to have satiety value

primarily because
A.they are high in kilocalories.
B. they are readily stored in adipose tissue.
C. they provide bulk in foods.
D. they require bile to be digested.

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Triglycerides
 40. “Hidden” fat includes
A.butter.
B. fat in crackers and other grain products.
C. fat around the edges of meats.
D. mayonnaise in potato salad.

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

41. The main reason for hydrogenating fats is to

A.improve taste.
B. change a liquid fat to a solid fat.
C. change a solid fat to a liquid fat.
D. improve food appearance.

 
Blooms Level: 2. Understand
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Fatty acids
 

42. Which of the following contains the greatest

percentage of calories from fat (in a typical serving size)?
A.T-Bone steak
B. Margarine
C. Whole milk
D. M&M candies
 
Blooms Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

43.

Timothy wants to avoid eating too much trans fat. All of the
following are appropriate ways except
2-21-2013

1. using little or no stick margarine.

B. choosing natural peanut butter instead of peanut
butter made with hydrogenated vegetable oils.
C. avoiding consumption of deep fried foods at quick-
service restaurants.
D. eating packaged cookies and desserts made with
vegetable shortening.

 
Blooms Level: 3. Apply
Learning Outcome: 05.03 Differentiate among food sources of
saturated, monounsaturated, and polyunsaturated fatty acids
and cholesterol.
Section: 05.03 Fats and Oils in Foods
Topic: Food sources

44. Which of the following is true about the fate of fatty

acids after their absorption?
A.Fatty acids of 16 or more carbons enter the blood and
then the liver via the portal vein.
B. Fatty acids of less than 12 carbons enter the
lymphatic system packaged in chylomicrons.
 C. Fatty acids of less than 12 carbons enter the blood and
then the liver via the portal vein.
D. Fatty acids of 16 or more carbons enter the lymphatic
system directly and then enter the blood via the aorta.

 
Blooms Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and
absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Digestion, absorption, and transport
 

45. When triglycerides are digested, before being

absorbed, they are converted to a mixture of
A.diglycerides and fatty acids.
B. monoglycerides and diglycerides.
C. monoglycerides and fatty acids.
D. glycerol and fatty acids.

 
Blooms Level: 2. Understand
Figure: 05.12
Learning Outcome: 05.04 Explain how lipids are digested and
absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Digestion, absorption, and transport

46. The major fat-digesting enzyme is

A.salivary amylase.
B. pepsin.
C. chymotrypsin.
D. pancreatic lipase.

 
Blooms Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and
absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Digestion, absorption, and transport

47. ______ are synthesized by the liver to transport fat to

the rest of the body.
A.Chylomicrons
B. Low-density lipoproteins
C. Very-low-density lipoproteins
D. High-density lipoproteins

 
Blooms Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and
classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipoproteins
 

48. After chylomicrons leave the intestinal cells, they

are transported via what system?
A.Vascular
B. Lymphatic
C. Capillary
D. Venous

 
Blooms Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and
absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipoproteins
 49. Pancreatic lipase digests
A.proteins.
B. carbohydrates.
C. fats.
D. vitamins.