Nutrition Concepts and Controversies 3e 2014 Test Bank

Nutrition: Concepts and Controversies,
3e 2014 Test Bank

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Chapter 5 The Lipids Sizer 3Ce TB
c. glycerol
d. glycogen
ANS: C PTS: 1 REF: Page 164 BLM: Remember
6. In which of the following ways do fatty acids differ from one another?
a. shape
b. presence of an acid
c. number of Calories
d. degree of saturation
ANS: D PTS: 1 REF: Page 164-165
BLM: Remember
7. Which of the following characteristics best represents saturated fat?

a. It is typically firm at room temperature.
b. It is a heart-healthy type of fat.
c. It is found primarily in fatty fish.
d. Additional hydrogen atoms can easily attach to it.
ANS: A PTS: 1 REF: Page 166 BLM: Remember
8. Which of the following oils is highest in monounsaturated fat?

a. canola oil
b. coconut oil
c. safflower oil
d. cottonseed oil
9. Which of the following fats is considered the most saturated?

a. chicken fat
b. butter
c. peanut oil
d. coconut oil
ANS: D PTS: 1 REF: Page 166 BLM: Remember
10. Which of the following substitutions would help to lower LDL?

a. using vegetable shortening in the place of lard
b. using canola oil in the place of vegetable shortening
c. using palm kernel oil in the place of saturated fat
d. using mayonnaise in place of an oil vinaigrette
ANS: B PTS: 1 REF: Page 166-167
BLM: Higher order
11. Which of the following foods is an example of an excellent emulsifier?

a. vegetable oil
b. egg yolk
c. beef tallow
d. vinegar
ANS: B PTS: 1 REF: Page 167 BLM: Remember
Copyright © 2015 Nelson Education Limited 5-2

12. What emulsifier is falsely linked with promoting health when consumed as a supplement?
a. sterol
b. lecithin
c. glycerol
d. triglyceride

13. Which of the following statements describes the role of cholesterol in the body?
a. It assists in blood circulation.
b. It forms a part of the bones and teeth.
c. It is important in the structure of cell membranes.
d. It is an essential nutrient.
14. What is the dietary consequence of having your gallbladder removed?

a. The liver delivers bile into the small intestine.
b. You require fat-soluble vitamin supplements.
c. Dietary fat is unable to be digested.
d. The liver stops producing bile.
ANS: A PTS: 1 REF: Page 168 BLM: Higher order
15. Which of the following substances does the body require for the digestion of fat?
a. insulin
b. saliva
c. chyme
d. bile
ANS: D PTS: 1 REF: Page 168 BLM: Knowledge
16. What type of lipoprotein is responsible for transporting food fats through watery body fluids to the
liver and other tissues?
a. micelles
b. chylomicrons
c. monoglycerides
d. cholesterol
ANS: B PTS: 1 REF: Page 170 BLM: Knowledge
17. Why do lipids need a transport carrier in the body system?

a. because lipids are water-soluble
b. in case they are not absorbed in the stomach
c. because they are heavy
d. to move them through the bloodstream
ANS: D PTS: 1 REF: Page 170 BLM: Higher order
18. Which of the following nutrients must be available whenever body fat is broken down to provide
energy?
a. protein
b. calcium
c. vitamin A
d. carbohydrate

19. What term is used to describe the substance that builds up in the bloodstream and urine, as a result of
the incomplete breakdown of fat in the body?
a. acidones
b. ketones
c. uric acid
d. ammonia
20. What is the name for a lipoprotein that transports triglycerides to the body's cells?
a. very high-density lipoprotein
b. very low-density lipoprotein
c. chylomicron
d. microchylon
21. What is the name for the lipoprotein that is responsible for picking up cholesterol from the tissues and
transporting it back to the liver for dismantling and disposal?
a. high-density lipoprotein
b. very low-density lipoprotein
c. low-density lipoprotein
d. phospholipid
22. The Dietary Reference Intakes (DRI) recommends that the percentage of total Calories from fat per
day in the diet should be within what range?
a. 15–25%
b. 20–35%
c. 25–40%
d. 35–45%
23. According to the World Health Organization, total Calories from saturated fat should be in what
range?
a. 0–10%
b. 5–15%
c. 10–20%
d. 15–30%
24. The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per
day should be within what range?
a. 60–70 grams
b. 45–75 grams
c. 35–70 grams
d. 50–65 grams

25. Which of the following recommendations is supported by the Dietary Reference Intake (DRI)
committee, concerning intake of fats?
a. Keep saturated fat intake as low as possible.
b. Consume up to 40 percent of Calories as fat.
c. Consume 3 percent of total Calories from trans fats.
d. Keep cholesterol intake at 100 mg.
26. The World Health Organization recommends that people consume what percentage of total Calories
from trans fatty acids?
a. less than 1%
b. less than 2%
c. less than 3%
d. less than 4%
27. Which of the following lipid profile values is considered desirable?

a. high total cholesterol
b. high LDL
c. high blood triglycerides
d. high HDL
ANS: D PTS: 1 REF: Page 172-173
BLM: Remember
28. Which term is used to describe a diet high in saturated and trans fats, and low in vegetables, fruit, and
whole grains?
a. atherogenic diet
b. Mediterranean diet
c. DASH diet
d. hyperglycemic diet
29. A 26-year-old man works in a high stress sales position, has a family history of premature heart
disease, and is physically inactive. How many risk factors for cardiovascular disease (CVD) does he
have?
a. 1
b. 2
c. 3
d. 4
ANS: C PTS: 1 REF: Page 173 BLM: Higher order
30. Which of the following statements accurately explains the relationship between dietary cholesterol and
blood cholesterol?
a. Elimination of cholesterol-containing foods is key for healthy individuals.
b. The body slows cholesterol synthesis when provided in higher amounts in the diet.
c. Refrain from eating most forms of dietary fat to prevent elevated cholesterol levels.
d. Dietary cholesterol increases risk for heart disease more than saturated and trans fats.
ANS: B PTS: 1 REF: Page 173 BLM: Higher order

31. Which of the following factors increases a person’s risk for heart disease?
a. being underweight
b. having low blood pressure
c. being premenopausal female
d. having a family history of heart disease
32. Which of the following antioxidants may slow the oxidation of low-density lipoproteins?
a. selenium and vitamin B12
b. selenium and vitamin C
c. magnesium and vitamin E
d. magnesium and vitamin A
33. Which of the following statements is a characteristic of the essential fatty acids?
a. They can be made from substances in the body.
b. Most must be supplied by the diet.
c. They are a type of hydrogenated fatty acid.
d. They are harmful to heart health.
34. When the diet is deficient in all of the polyunsaturated fatty acids, what medical concern may develop?
a. type 1 diabetes
b. reproductive failure
c. high blood pressure
d. obesity
35. What is the name for the biologically active compounds that regulate body functions?
a. actosanoids
b. dietary antioxidants
c. chylomicrons
d. eicosanoids
36. To help achieve the right balance between omega-3 and omega-6 intakes, how many meals per week
should include fatty fish?
a. 1–2
b. 2–3
c. 3–4
d. 4–5

37. How many meals of fatty fish each week may help reduce death and illness from heart disease?
a. 2
b. 3
c. 5
d. 7
38. Which of the following fatty acids is derived from linoleic acid?
a. eicosapentaenoic acid
b. hydrochloric acid
c. arachidonic acid
d. docosahexaenoic acid
39. Which of the following foods is the best dietary source of eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA)?
a. olive oil
b. margarine
c. fish
d. nuts
ANS: C PTS: 1 REF: Page 177 BLM: Higher order
40. Which of the following foods is a source of omega-3 fats?

a. olive oil
b. walnut oil
c. coconut oil
d. peanut oil
41. Why must people with existing heart disease monitor their consumption of fish?
a. Fish contains toxic amounts of fat-soluble vitamins.
b. The mercury found in fish may worsen heart disease.
c. Most fish contains industrial contaminants.
d. Fish contains large amounts of pesticides.
42. Which of the following fish species may contain heavy mercury contamination?
a. salmon
b. catfish
c. shark
d. canned light tuna

43. Why should cooking oils be stored in tightly covered containers?

a. to prevent them from losing fat-soluble vitamins
b. to hasten the oxidation process
c. to prevent them from becoming rancid
d. to prevent discolouration
44. What chemical change occurs when spreadable margarines are made from polyunsaturated oils?
a. The oil changes colour after hydrogen is added.
b. Hydrogen is forced into the oil creating unusually shaped fats.
c. The margarine becomes softer at room temperature.
d. The margarine becomes fully unsaturated.
45. What is the name of the process that makes unsaturated fats more solid and resistant to the chemical
changes caused by oxidation?
a. transamination
b. hydrogenation
c. saturation
d. deamination
46. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to foods as an
alternative to what type of food preservation technique?
a. oxidation
b. hydrogenation
c. saturation
d. pasteurization
47. Which of the following food sources provides most of the trans fats found in the diets of North
Americans?
a. processed meats
b. vegetable oils
c. baked goods
d. salad dressings
48. What effect does trans fat have on lipid levels in the body?
a. It reduces triglycerides.
b. It reduces HDL cholesterol.
c. It reduces LDL cholesterol.
d. It reduces total cholesterol.

49. Which of the following food items is an example of an added fat in the diet?
a. mixed nuts
b. fat trimming on meat
c. sour cream on potatoes
d. jam on toast
ANS: C PTS: 1 REF: Page 183-184
BLM: Remember
50. Which of the following characteristics describes the artificial fat olestra?
a. It is approved for use in Canada
b. It passes through the digestive tract unabsorbed.
c. It is fortified with vitamin B6.
d. It is a carbohydrate-based fat substitute.
ANS: B PTS: 1 REF: Page 184-185
BLM: Remember
51. Which of the following fat replacers is fibre-based?

a. Olestra
b. Salatrim
c. Simplesse
d. Z-trim
52. What is the fat substitute Simplesse made out of?

a. whipped egg whites
b. sugar with a fatty acid
c. blended sugars
d. protein particles
53. In Canada, what is the limit in fat content allowable for ground beef that has been labelled “extra
lean?”
a. 10%
b. 17%
c. 23%
d. 30%
54. Which of the following food items is considered part of the Milk and Alternative category according to
Canada’s Food Guide?
a. butter
b. yogurt
c. sour cream
d. whipped topping

55. Which of the following foods could you substitute for whole milk and butter in order to reduce the
saturated fat and Calories in mashed potatoes?
a. skim milk and cream cheese
b. cheddar cheese and sour cream
c. plain yogurt and herbs
d. cream and margarine
ANS: C PTS: 1 REF: Page 188-189
BLM: Higher order
56. What food is the single greatest contributor of saturated fat in the diet?
a. cheeses
b. sour cream
c. butter
d. chicken wings
57. Which of the following suggestions would assist with lowering the total fat content in a homemade
stir-fry meal?
a. Use almonds to garnish the stir-fry.
b. Use chicken gravy to flavour the stir-fry.
c. Use palm kernel oil for stir-frying.
d. Use garlic to flavour the stir-fry.
58. Which dietary change would assist with reducing fat in the diet?
a. Choose frozen yogurt instead of ice cream.
b. Consume sour cream instead of salsa on a taco.
c. Add mayonnaise to sandwiches instead of butter.
d. Select ground beef instead of beef loin.
59. Which of the following characteristics is typical of low-fat diets?

a. They are low in Calories.
b. They may remove nutritious foods.
c. They create water-soluble vitamin deficiencies.
d. They are simple to maintain over time.
60. Which of the following characteristics is true of the Mediterranean diet?

a. It is high in complex carbohydrates.
b. It is high in trans fat.
c. It is high in saturated fat.
d. It is high in animal protein.

61. Which of the following nuts would you recommend consuming to assist with improving “bad”
cholesterol levels in the body?
a. cashews
b. peanuts
c. walnuts
d. pine nuts
62. What effect does long-term consumption of a Mediterranean diet typically have on people?
a. They suffer less from cardiovascular disease.
b. They suffer from obesity.
c. They show signs of type 2 diabetes.
d. They have a reduced risk for lung cancer.
63. What health effect do olive oil and seafood reportedly have on the human body?
a. They decrease the risk for osteoporosis.
b. They decrease the risk for type 1 diabetes.
c. They decrease the risk for cardiovascular disease.
d. They decrease the risk for skin cancer.
ANS: C PTS: 1 REF: Page 195, 197
BLM: Higher order
64. What type of margarine is the most heart-healthy?

a. margarine that has undergone hydrogenation
b. margarine that is the most resistant to rancidity
c. margarine that is harder at room temperature
d. margarine that lists liquid oil as the first ingredient
65. Which of the following nutrient characteristics of nuts may result in lower risk for heart disease?
a. They contain vitamin E, an antioxidant.
b. They contain minimal amounts of dietary fibre.
c. They are low in vegetable protein.
d. They are low in total fat.
66. What plant-based phytochemical added to some margarines, may display heart health benefits as a
result of its inability to be absorbed by the intestine?
a. soybean gum
b. sucrose polyester
c. chemical cholesterol
d. sterol esters

67. You are talking with someone who is trying to decrease his intake of saturated and trans fats. Which of
the following products would you recommend that he use in his coffee?
a. whole milk
b. skim milk
c. non-dairy creamer
d. half-and-half cream
68. Which of the following fats has the most trans fatty acid?
a. vegetable shortening
b. sesame oil
c. peanut oil
d. liquid corn oil
69. In which of the following categories does the Mediterranean Diet Pyramid classify legumes?
a. in a category along with nuts
b. meats and alternatives
c. vegetables and pulses
d. in a category along with starches
70. Which of the following food choices is the foundation of a Mediterranean diet?
a. red meat and fatty fish
b. fruits and vegetables as the base
c. canola oil as the primary fat
d. refined grains and breads
TRUE/FALSE
1. Fatty acids in foods influence the composition of fats in the body.
ANS: T PTS: 1 REF: Page 164
2. Some fat digestion is initiated in the stomach by gastric lipase.
3. Approximately 75% of triglycerides are absorbed by the digestive tract of a healthy adult.
ANS: F PTS: 1 REF: Page 169
4. Pork loin is an example of a lean cut of meat from which the fat can be trimmed.

5. Some ground turkey and chicken products into which the skin has been ground are much higher in fat
than lean beef.
6. The Mediterranean diet is an eating style that supports heart health by encouraging daily consumption
of saturated fat from food.
ANS: F PTS: 1 REF: Page 196
MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.

a. cholesterol
b. phospholipid
c. sterol
d. fat
e. triglyceride
f. lecithin
g. oil
1. one of the sterols manufactured in the body
2. a lipid that is liquid at room temperature
3. the chief form of fat in foods
4. a phospholipid that is a major constituent of cell membranes
5. similar to a triglyceride
6. a lipid that is solid at room temperature
1. ANS: A PTS: 1
2. ANS: G PTS: 1
3. ANS: E PTS: 1
4. ANS: F PTS: 1
5. ANS: B PTS: 1
6. ANS: D PTS: 1 REF: Page 161-162

SHORT ANSWER
1. List and describe the useful functions of fats in the body.
ANS:
The useful functions of fats in the body include the following:
1. Energy stores: Fats are the body's chief form of stored energy.
2. Muscle fuel: Fats provide most of the energy to fuel muscular work.
3. Emergency reserve: Fats serve as an emergency fuel supply in times of illness and diminished food
intake.
4. Padding: Fats protect the internal organs from shock through fat pads inside the body cavity.
5. Insulation: Fats insulate against temperature extremes through a fat layer under the skin.
6. Cell membranes: Fats form the major material of cell membranes.
7. Raw materials: Fats are converted to other compounds, such as hormones, bile, and vitamin D, as
needed.
PTS: 1 REF: Page 162
2. Define the term emulsification and describe how the process of emulsification is used by food
processors.
ANS:
Emulsification is the process of mixing lipid with water by adding an emulsifier. Food processors will
blend fat with watery ingredients. One of the most common emulsifiers is lecithin. Other
phospholipids act as emulsifiers as well. Because phospholipids are emulsifiers, they have both water-
loving and fat-loving characteristics, which enable them to help fats travel back and forth across the
lipid-containing membranes of cells into the watery fluids on both sides. An excellent example of a
food that contains an emulsifier is mayonnaise. Egg yolks contain lecithin – a phospholipid – that
blends the vinegar with the oil to form stable, spreadable mayonnaise.
3. Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a
sign of high heart attack risk.
ANS:
LDLs (low-density lipoproteins) are lipoproteins that transport lipids from the liver to other tissues
such as muscle and fat, and they contain a large proportion of cholesterol. HDLs (high-density
lipoproteins) are lipoproteins that return cholesterol from the tissues to the liver for dismantling and
disposal, and they contain a large proportion of protein. Both LDL and HDL carry cholesterol, but
elevated LDL concentrations in the blood are a sign of high risk of heart attack, whereas elevated HDL
concentrations are usually associated with a low risk. High total blood cholesterol is an indicator of
risk for CVD. The main dietary factors associated with elevated blood cholesterol are high saturated
fat and trans fat intakes. LDL cholesterol indicates a risk of heart disease because the LDLs are
carrying cholesterol, made mostly from saturated fat in the diet, to be deposited in the body tissues.
PTS: 1 REF: Page 171–172

4. Discuss arguments you would use in trying to convince someone to avoid taking fish oil supplements
in place of consuming fish.
ANS:
Taking fish oil supplements is not recommended, although many claims are made for their power to
cure diseases. The reasons to avoid supplements include:
1. high levels of vitamin A in some fish oil products available in Canadian jurisdictions may not
be safe for females planning a family;
2. supplements of fish oil may raise LDL cholesterol:
3. high intakes of omega-3 polyunsaturated fatty acids (PUFAs) may increase bleeding time,
interfere with wound healing, and suppress immune function;
4. excessive amounts of either omega-3 or omega-6 fatty acids can interfere with normal body
functions that depend on a proper balance between the two;
5. supplements lack the other beneficial nutrients that fish provide, such as protein and the minerals
iodine and selenium;
6. fish oil supplements are made from fish skins and livers, which may have accumulated toxic
concentrations of pesticides, heavy metals such as mercury, and other industrial contaminants. Unless
the oils are refined to eliminate them, such contaminants can become further concentrated in the pills;
7. ish oils naturally contain high levels of the two most potentially toxic vitamins, A and D;
8. supplements of fish oil are often expensive; and
9. since little is known about the long-term effects of fish oils, taking them is risky.
5. Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty
acids, including the advantages and disadvantages of this process.
ANS:
Hydrogenation is the process of adding hydrogen to unsaturated fatty acids to make fat more solid and
resistant to the chemical change of oxidation. Advantages of this process include making fats stay
fresher longer. In addition, hydrogenated oils are easy to handle, easy to spread, and store well.
Hydrogenated oil has a high smoking point, so it is suitable for purposes such as frying. However,
hydrogenation of oils causes the loss of unsaturated characteristics and the health benefits that go with
it. Hydrogenation may also cause negative affects on some vitamins, such as vitamin K, decreasing
their activity in the body.
PTS: 1 REF: Page 180-181
6. What are trans fatty acids and what is their role in the promotion of heart disease?
ANS:
When polyunsaturated oils are hardened by hydrogenation, some of the unsaturated fatty acids end up
altering their shapes as a result of the change in chemical structure. These changed fatty acids, or trans
fatty acids, affect the body's health. Consuming these fatty acids poses a risk to the heart and arteries
by raising LDL and lowering HDL cholesterol and by producing inflammation in the body.
When food processing changes essential fatty acids into their trans counterparts, the consumer derives
none of the original health benefits of the oil and runs risks similar to those posed by saturated fats.
The DRI committee concludes that people should consume as little trans fat as possible while
consuming a nutritionally adequate diet. Trans fats contribute to total fat intake.
PTS: 1 REF: Page 181–182

7. Describe olestra’s side effects and discuss its potential impact on nutrition status.
ANS:
Olestra is a non-caloric artificial fat made from sucrose and fatty acids. Chemically, olestra bears some
resemblance to ordinary fat. Human enzymes of the digestive tract do not recognize molecules of
olestra and so cannot split its fatty acids from its sucrose. All of the olestra eaten in a food passes
through the digestive tract and exits intact. Olestra, when consumed in large quantities can cause
digestive distress, nutrient losses, and losses of phytochemicals. The presence of indigestible olestra in
the large intestine can theoretically cause diarrhea, gas, cramping, and an urgent need for defecation.
Oily olestra can creep through the feces and leak uncontrollably from the anus, producing smelly, dark
yellow stains on underwear. It is currently not allowed as an additive in foods in Canada.
PTS: 1 REF: Page 184, 186
8. Describe the connection between olive oil and the potential heart health benefits to the body.
ANS:
Use of dark green olive oil in place of saturated fats (butter, stick margarine, meat fats, palm oil) has
been reported to:
i. lower total and LDL cholesterol and not lowering HDL cholesterol or raising triglycerides;
ii. reduce LDL cholesterol’s vulnerability to oxidation;
iii. lower blood-clotting factors;
iv. provide phytochemicals that act as antioxidants; and
v. lower blood pressure.
PTS: 1 REF: Page 195-196

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Nutrition: Concepts and Controversies,

3e 2014 Test Bank

7. Which of the following characteristics best represents saturated fat?

8. Which of the following oils is highest in monounsaturated fat?

9. Which of the following fats is considered the most saturated?

10. Which of the following substitutions would help to lower LDL?

11. Which of the following foods is an example of an excellent emulsifier?

Copyright © 2015 Nelson Education Limited 5-2

Copyright © 2015 Nelson Education Limited 5-3

14. What is the dietary consequence of having your gallbladder removed?

17. Why do lipids need a transport carrier in the body system?

Copyright © 2015 Nelson Education Limited 5-4

Copyright © 2015 Nelson Education Limited 5-5

27. Which of the following lipid profile values is considered desirable?

Copyright © 2015 Nelson Education Limited 5-6

Copyright © 2015 Nelson Education Limited 5-7

40. Which of the following foods is a source of omega-3 fats?

Copyright © 2015 Nelson Education Limited 5-8

43. Why should cooking oils be stored in tightly covered containers?

Copyright © 2015 Nelson Education Limited 5-9

51. Which of the following fat replacers is fibre-based?

52. What is the fat substitute Simplesse made out of?

Copyright © 2015 Nelson Education Limited 5-10

59. Which of the following characteristics is typical of low-fat diets?

60. Which of the following characteristics is true of the Mediterranean diet?

Copyright © 2015 Nelson Education Limited 5-11

64. What type of margarine is the most heart-healthy?

Copyright © 2015 Nelson Education Limited 5-12

1. Fatty acids in foods influence the composition of fats in the body.

ANS: T PTS: 1 REF: Page 164

2. Some fat digestion is initiated in the stomach by gastric lipase.

ANS: T PTS: 1 REF: Page 168

ANS: F PTS: 1 REF: Page 169

ANS: T PTS: 1 REF: Page 188

Copyright © 2015 Nelson Education Limited 5-13

ANS: T PTS: 1 REF: Page 188

ANS: F PTS: 1 REF: Page 196

Instructions: Match the fat-related terms to their appropriate definitions.

Copyright © 2015 Nelson Education Limited 5-14

1. List and describe the useful functions of fats in the body.

PTS: 1 REF: Page 162

PTS: 1 REF: Page 167

PTS: 1 REF: Page 171–172

Copyright © 2015 Nelson Education Limited 5-15

PTS: 1 REF: Page 179

PTS: 1 REF: Page 180-181

PTS: 1 REF: Page 181–182

Copyright © 2015 Nelson Education Limited 5-16

PTS: 1 REF: Page 184, 186

PTS: 1 REF: Page 195-196

Copyright © 2015 Nelson Education Limited 5-17

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