This Document Contains Chapters 5 to 6 Chapter 05 Carbohydrates Multiple Choice Questions 1. Glucose, galactose, and fructose ________. A. are disaccharides B. are soluble fibers C. are monosaccharides D. are polysaccharides 2. Another name for glucose is ________. A. sorbitol B. dextrose C. levulose D. maltose 3. Three important disaccharides are ________. A. lactose, fructose, and maltose B. fructose, glucose, and galactose C. maltose, sucrose, and lactose D. sucrose, fructose, and glycogen 4. Which of the following is a noncarbohydrate component of dietary fibers? A. glycogen B. pectin C. cellulose D. lignin 5. The three elements in simple sugar are ________. A. carbon, hydrogen, and oxygen B. carbon, hydrogen, and nitrogen C. carbon, hydrogen, and sulfur D. carbon, nitrogen, and oxygen 6. The enzyme sucrase breaks down sucrose into ________. A. glucose + glucose B. lactic acid C. glucose + fructose D. glucose + maltose 7. A sugar not commonly found free in nature that combines with glucose to form the disaccharide lactose is ________. A. sucrose B. maltose C. fructose D. galactose 8. Humans can digest a carbohydrate if the glucose bond is ________. A. an alpha bond B. a beta bond C. a gamma bond D. a peptide 9. Sorbitol is ________. A. a sugar alcohol B. absorbed and metabolized more slowly than glucose and other sugars C. used in candies and gums D. All of these choices are correct. 10. The sugar alcohol commonly used to sweeten chewing gum and candy is ________. A. corn syrup B. dextrin C. invert sugar D. sorbitol 11. The principal sugar found in milk is ________. A. sucrose B. lactose C. dextrose D. maltose 12. In the production of alcoholic beverages, maltose is formed from cereal grains because of the ________. A. germination of grains B. condensation of sugars C. fermentation of stachyose D. hydrolysis of simple sugars 13. Once absorbed, the majority of glucose is transported to ________. A. muscle tissue B. the liver C. the pancreas D. brain cells 14. The principal function of dietary carbohydrate is to provide ________. A. bulk in the diet B. structural material C. sweetness in foods D. energy 15. If no glucose is available from dietary carbohydrate, glucose in the blood may be derived from ________. A. muscle glycogen and liver glycogen B. triglyceride breakdown C. muscle glycogen and fatty acids D. sugar alcohols 16. Dietary sugars and starches are called "protein sparing," which means ________. A. sugars and starches can substitute for dietary protein when it comes to body protein synthesis B. dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy C. sugars and starches are converted to fat, and then converted to glucose for use as blood sugar D. sugars and starches are converted by the liver to ketone bodies 17. The body is capable of making glucose from non-carbohydrate nutrients, such as protein, by a process referred to as ________. A. glycogenesis B. glycolysis C. gluconeogenesis D. ketosis 18. The human brain and other nerve tissues use mostly _________________ as fuel. A. fructose B. protein C. ethanol D. glucose 19. After digestion and absorption, dietary carbohydrates may be ________. A. used for energy B. converted to glycogen and stored in liver and muscle tissue C. synthesized into fat D. All of these choices are correct. 20. The energy value of dietary carbohydrates is _____ kcal per gram. A. 4 B. 7 C. 9 D. 15 21. Individuals with lactose maldigestion can usually tolerate small amounts of ________. A. yogurt B. nonfat milk C. cheddar cheese D. All of these are often tolerated in small amounts. 22. Primary lactose maldigestion results from ________. A. lactase insufficiency B. drinking lactose-fortified milks C. bacteria inhabiting the small intestine D. living in such locations as Mexico, China, Africa, or the Mediterranean 23. An example of an oligosaccharide is ________. A. maltose B. raffinose C. galactose D. glycogen 24. Much of the galactose in our diet is found in ________. A. high-fiber foods B. dairy products C. dark green leafy vegetables D. honey and table sugar 25. Ketosis may result from ________. A. starvation B. a diet of less than 50-100 grams of carbohydrate per day C. untreated diabetes mellitus D. All of these choices are correct. 26. Insulin is made in the ________. A. gallbladder B. pancreas C. liver D. small intestine 27. While _________ suppresses gluconeogenesis, ____________ increases glycogen breakdown. A. glucagon; insulin B. insulin; glucagon C. insulin; glucose D. cortisol; glucagon 28. Normal blood glucose levels range between ________. A. 40 and 70 mg/dL B. 70 and 100 mg/dL C. 125 and 140 mg per 100 ml D. 200 and 300 mg/dL 29. Low blood glucose is called ____________, whereas high blood glucose is called ____________. A. hypoglycemia; hyperglycemia B. metabolic syndrome; hyperglycemia C. hypoglycemia; polydipsia D. hyperglycemia; hypoglycemia 30. Which combination of foods would be highest in complex carbohydrates? A. Cola, potato chips, chicken-salad sandwich B. Spaghetti with marinara sauce, broccoli, dinner roll, milk C. Coffee, crisp bacon, fried egg, orange drink D. Chipped beef and gravy 31. Food processors and manufacturers use amylopectins to produce sauces and gravies for frozen foods because they ________. A. are easily digested B. are resistant to spoilage C. form a stable starch gel D. are sweet tasting 32. Raffinose and stachyose are indigestible oligosaccharides found in foods such as ________. A. milk and dairy products B. cereals and grains C. fruits and vegetables D. beans and other legumes 33. The storage form of carbohydrates in plants is ________. A. maltose B. starch C. glycogen D. ribose 34. Amylose and amylopectin contain ___________ bonds, which are responsible for the digestibility of these starches. A. alpha B. beta C. alpha and beta D. gamma 35. The best type of fiber to eat for reducing constipation is ________. A. glycogen B. crude fiber C. soluble fiber D. insoluble fiber 36. Which of the following is classified as an insoluble fiber? A. pectin B. mucilage C. cellulose D. gums 37. Which of the following dietary fibers are classified as soluble fibers? A. Pectins and mucilages B. Pectins and lignins C. Hemicelluloses, cellulose, and lignins D. Mucilages and cellulose 38. _______ is defined as fiber that is added to foods and provides health benefits. A. Dietary fiber B. Functional fiber C. Bulk D. Crude fiber 39. When increasing fiber intake, always ________. A. take a fiber supplement B. increase fluids C. use simple carbohydrates D. increase protein intake also 40. Pouches that form in the walls of the large intestine due to excessive exertion during defecation are called ________. A. hemorrhoids B. ulcers C. diverticula D. phytobezoars 41. During the inflammatory phase of diverticulitis, treatment includes antibiotics and a diet that is ________. A. low in fiber B. high in fiber C. low in sugar D. high in sugar 42. The AI for fiber for women is ________. A. 15 g/day B. 25 g/day C. 38 g/day D. 45 g/day 43. An increased fiber intake within recommended guidelines may ________. A. decrease risk of diabetes B. lower blood lipid levels C. decrease risk of certain cancers D. All of these choices are correct. 44. Which of the following combinations of foods would provide the most dietary fiber? A. Kidney bean salad, turkey sandwich on whole wheat bread, fresh apple, milk B. Ham sandwich on white bread, potato chips, iced tea C. Roast beef, mashed potatoes, coffee with sugar D. Cheeseburger (white bun, lettuce, mustard, catsup, slice of tomato, 3 oz ground beef, processed cheese slice), french fries, soft drink 45. Of the total day's energy intake, most dietary guidelines recommend that carbohydrates provide _____________ of energy. A. 10-15% B. 20-35% C. 45-65% D. 70-75% 46. Why is excess sugar consumption discouraged? A. It may cause dental caries. B. It may cause weight gain. C. It lacks dietary fiber. D. All of these choices are correct. 47. According to the Food and Nutrition Board of the Institute of Medicine, consumers should limit their intake of added sugars to ____________ percent of total energy. A. 0 B. 6 C. 10 D. 25 48. Consuming more than 60 grams of fiber per day poses some health risks, such as ________. A. decreased mineral absorption due to chemical binding by the fiber B. blockage of the intestinal tract C. decreased appetite in some individuals D. All of these choices are accurate. 49. A trade name for aspartame is ________. A. Naturlose B. Equal C. Splenda D. Sunette 50. A person diagnosed with phenylketonuria (PKU) should avoid products containing ________. A. saccharin B. aspartame C. lactose D. sucrose 51. All persons with diabetes ________. A. receive insulin injections daily B. need to eat a diet that will control their blood sugar C. can skip meals if they don't feel hungry D. should drink 4 glasses of milk daily to control their blood sugar 52. Which of the following is the best source of starch? A. fresh blueberries B. whole-grain oats C. low-fat yogurt D. dark leafy greens 53. Which of the following is classified as a non-nutritive sweetener? A. sorbitol B. honey C. aspartame D. mannitol 54. Which of the following population groups is at lowest risk of diabetes? A. college students B. obese adults C. individuals of Hispanic heritage D. adults over 45 years of age 55. Usual symptoms of diabetes mellitus include ________. A. weight change B. excessive thirst and urination C. blurred vision D. All of these choices are correct. 56. Which condition is NOT usually associated with type 2 diabetes? A. Autoimmune destruction of beta cells of the pancreas B. hyperglycemia C. Age of onset usually over 40 D. obesity 57. The most common type of diabetes mellitus is ________. A. type 1 diabetes B. type 2 diabetes C. gestational diabetes 58. Which of the following foods has the highest glycemic index? A. bananas B. apple C. baked potato D. white bread 59. Treatment for reactive hypoglycemia includes ________. A. administering insulin before a meal B. eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar C. following a high protein, high fat diet D. taking supplements of vitamins and minerals True / False Questions 60. The focus on low-glycemic load foods can aid in the control of diabetes. TRUE 61. Soluble dietary fibers have been shown to reduce serum cholesterol. TRUE 62. Diabetic exchanges and carbohydrate counting are effective ways for diabetics to monitor daily carbohydrate intake. TRUE 63. Persons with diabetes can never eat sugar. FALSE 64. The Adequate Intake for dietary fiber is set at 14 g/1000 kcal. TRUE 65. High fiber diets can impair the absorption of trace minerals. TRUE 66. The glycemic index is a ratio of the blood glucose response of a given food compared with a standard. TRUE 67. Metabolic syndrome is characterized by insulin resistance, obesity, hypertension, and hyperlipidemia. TRUE 68. The RDA for carbohydrate intake is 300 g/day. FALSE 69. Sucralose is a nutritive sweetener that is approximately the same sweetness as honey. FALSE 70. The Atkins diet promotes a high-carbohydrate, low-fat diet pattern. FALSE 71. Sucrose is made up of glucose + glucose. FALSE 72. Raffinose and stachyose are examples of polysaccharides. FALSE 73. Maintaining one's ideal body weight is a good means of decreasing risk of type 2 diabetes. TRUE 74. Scientists have shown that eating a high sugar diet causes diabetes. FALSE 75. Glycogen is made of glucose units linked by beta bonds. FALSE 76. Sorbitol, mannitol, and xylitol are nutritive sweeteners used in sugarless gum and candies. TRUE 77. An adequate carbohydrate intake is important in preventing ketosis and sparing protein from use as an energy source. TRUE 78. Indigestible carbohydrates play a role in promoting bowel health and preventing obesity. TRUE 79. Indigestible carbohydrates play a role in enhancing blood glucose control. TRUE 80. Saliva contains an enzyme called maltase that aids in the breakdown of maltose in the mouth. FALSE 81. Monosaccharides are absorbed by an active absorption process. TRUE 82. Insoluble fiber is readily metabolized into acids and gases by bacteria in the large intestine. FALSE 83. Fructose is taken up by the absorptive cells of the small intestine via facilitated diffusion. TRUE Matching Questions 84. Match each type of carbohydrate with its description.
1. Maltose Glucose + glucose
2. Sucrose Fructose + glucose
3. Lactose Glucose + galactose
4. Amylose Many glucose molecules
1. Maltose Glucose + glucose 1
2. Sucrose Fructose + glucose 2
3. Lactose Glucose + galactose 3
4. Amylose Many glucose molecules 4
Essay Questions 85. Name 3 health benefits derived from increased dietary fiber intake. Answer: 1. Improved Digestive Health: Dietary fiber, particularly insoluble fiber, adds bulk to the stool and helps food pass more quickly through the stomach and intestines. This can prevent constipation and promote regular bowel movements. 2. Lowered Cholesterol Levels: Soluble fiber can help lower total blood cholesterol levels by binding with cholesterol particles in the digestive system and removing them from the body. This can reduce the risk of cardiovascular diseases. 3. Better Blood Sugar Control: Soluble fiber slows the absorption of sugar, helping to improve blood sugar levels and reduce the risk of developing type 2 diabetes. It can also help manage blood sugar levels in people already diagnosed with diabetes. 86. What foods do individuals with phenylketonuria (PKU) need to avoid? Answer: Individuals with phenylketonuria (PKU) need to avoid foods high in phenylalanine, an amino acid they cannot properly metabolize. Foods to avoid include: 1. High-Protein Foods: Such as meat, fish, poultry, eggs, dairy products, nuts, and soy products. 2. Artificial Sweeteners: Foods and beverages containing aspartame, a sweetener that breaks down into phenylalanine. 3. Certain Grains and Starches: Some bread, pasta, and other grain products that contain higher levels of phenylalanine. 87. Name 3 typical symptoms of type 1 diabetes. Answer: 1. Frequent Urination: Excess glucose in the blood is excreted through the urine, leading to increased urination. 2. Extreme Thirst: The frequent urination causes dehydration, which in turn triggers intense thirst. 3. Unintended Weight Loss: Despite eating normally or even more than usual, the body cannot utilize glucose effectively and starts breaking down muscle and fat for energy, leading to weight loss. 88. List 3 monosaccharides. Answer: 1. Glucose: A primary source of energy for the body's cells. 2. Fructose: Found in fruits, honey, and root vegetables. 3. Galactose: Usually combined with glucose to form lactose, the sugar found in milk. 89. List 3 disaccharides. Answer: 1. Sucrose: Common table sugar, composed of glucose and fructose. 2. Lactose: Found in milk and dairy products, composed of glucose and galactose. 3. Maltose: Found in malted foods and beverages, composed of two glucose molecules. 90. What does the term "functional fiber" mean? Answer: Functional fiber refers to isolated, non-digestible carbohydrates that have been shown to have beneficial physiological effects in humans. These fibers are extracted from natural sources or synthesized and then added to foods, supplements, or used as ingredients to provide health benefits similar to those of dietary fiber. 91. How does the body maintain normal blood glucose levels? Answer: The body maintains normal blood glucose levels through the actions of the hormones insulin and glucagon, which are produced by the pancreas: • Insulin: When blood glucose levels rise after eating, insulin is released to facilitate the uptake of glucose into cells for energy or storage as glycogen in the liver and muscles, thereby lowering blood glucose levels. • Glucagon: When blood glucose levels fall, such as between meals or during physical activity, glucagon is released to stimulate the conversion of stored glycogen back into glucose, which is then released into the bloodstream to maintain normal levels. 92. List 3 ways to decrease the risk of developing type 2 diabetes. Answer: 1. Maintain a Healthy Diet: Eat a balanced diet rich in whole grains, fruits, vegetables, lean proteins, and healthy fats while limiting processed foods and sugary beverages. 2. Regular Physical Activity: Engage in at least 150 minutes of moderate aerobic activity or 75 minutes of vigorous activity per week, combined with muscle-strengthening exercises. 3. Maintain a Healthy Weight: Achieve and maintain a healthy weight through diet and exercise, as excess body weight is a significant risk factor for type 2 diabetes. 93. List 3 examples of non-nutritive sweeteners. Answer: 1. Aspartame: Commonly used in diet sodas and sugar-free gum. 2. Sucralose: Found in products like Splenda and used in baking and cooking. 3. Stevia: Derived from the leaves of the Stevia plant, used in beverages and foods as a natural sweetener. 94. List 4 functions of carbohydrates. Answer: 1. Energy Source: Carbohydrates are the body's primary source of energy, particularly for the brain and muscles during exercise. 2. Sparing Protein: By providing energy, carbohydrates allow proteins to be used for their primary functions of growth, repair, and maintenance rather than being broken down for energy. 3. Preventing Ketosis: Adequate carbohydrate intake prevents ketosis, a condition where the body burns fat for fuel, leading to the production of ketones, which can be harmful in high levels. 4. Providing Fiber: Certain carbohydrates, particularly those found in whole grains, fruits, and vegetables, supply dietary fiber, which aids in digestion, helps maintain bowel health, and can lower cholesterol levels. 95. List 3 health concerns associated with a low fiber diet. Answer: 1. Constipation: A lack of dietary fiber can lead to infrequent and difficult bowel movements, causing discomfort and potential complications like hemorrhoids and diverticulitis. 2. Increased Risk of Cardiovascular Disease: Low fiber intake is associated with higher levels of cholesterol and an increased risk of heart disease and stroke. 3. Poor Blood Sugar Control: Insufficient fiber can lead to rapid spikes in blood glucose levels, increasing the risk of developing type 2 diabetes and making blood sugar management more difficult for those with diabetes. Multiple Choice Questions 96. After carbohydrates are absorbed from the intestine, which of the following organs receives the absorbed carbohydrates first? A. Kidneys B. Liver C. Pancreas D. Brain 97. Which of the following foods contains the least amount of lactose per serving? A. Frozen yogurt B. Ice cream C. Bagel D. Swiss cheese 98. Which of the following organs is the first to respond to a rise in blood glucose levels? A. Heart B. Liver C. Gallbladder D. Pancreas 99. Changes in blood glucose levels will typically result in the following scenario: A. Blood glucose levels that fall too low signal the release of insulin. B. Blood glucose levels that fall too low signal the release of glucagon. C. Blood glucose levels that rise too high signal the release of glycogen. D. Blood glucose levels that rise too high signal the release of epinephrine. 100. What is stevia? A. A naturally-derived sweetener from a plant B. A sugar alcohol C. A polysaccharide D. A naturally-derived sweetener from a fruit Chapter 06 Lipids Multiple Choice Questions 1. Alpha-linolenic acid and linoleic acid are classified as _________ fatty acids. A. essential B. nonessential C. saturated D. trans 2. Which is correct regarding trans fatty acids? A. They raise HDL and LDL cholesterol. B. They lower LDL cholesterol. C. They raise blood cholesterol and lower HDL cholesterol. D. They raise blood glucose. 3. Which of the following correctly characterizes lipids? A. They do not dissolve in water. B. They contain carbon, hydrogen, and nitrogen. C. They dissolve in water. D. They are all classified as sterols. 4. In what form is most body fat stored? A. cholesterol B. phospholipids C. triglycerides D. None of these are correct. 5. The functions of fat include all of the following EXCEPT ________. A. build and repair tissue B. cushion and protect vital organs C. insulate the body D. transport fat-soluble vitamins 6. All of the following are ways in which fatty acids can differ from one another EXCEPT ________. A. number of double bonds B. degree of saturation C. chain length D. average number of calories per gram 7. Phospholipids consist of ________. A. glycerol and three fatty acids B. glycerol, two fatty acids, and phosphate C. multiple chemical rings D. chylomicrons 8. Lipids with high saturated fatty acid content are ____________ at room temperature. A. solid B. liquid C. warm D. gaseous 9. Arachidonic acid is associated with ________. A. glucose metabolism B. omega-3 fatty acid metabolism C. omega-6 fatty acid metabolism D. cholesterol metabolism 10. Which of the following lipids is a precursor for estrogen and bile? A. Cholesterol B. Alpha-linoleic acid C. Ecosinoids D. Saturated fat 11. Recommendations suggest that we consume approximately 20% of our fat as monounsaturated fats. All of the following would be appropriate to use to achieve this goal EXCEPT ________. A. peanut oil B. canola oil C. coconut oil D. olive oil 12. Lard, butter, and cream are rich sources of ________. A. saturated fatty acids B. monounsaturated fatty acids C. polyunsaturated fatty acids D. trans fatty acids 13. The chief contributors of saturated fatty acids in the U.S. diet include ________. A. whole grains B. sunflower, soybean, and safflower oils C. lecithins D. animal products 14. Saturated fatty acids predominate in which of the following lipids? A. canola oil B. safflower oil C. butter D. olive oil 15. Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet? A. olive oil, peanuts, and almonds B. beef franks, bologna, and ham C. carrots, beets, and peppers D. bacon, eggs, and butter 16. Monounsaturated fatty acids ________. A. are liquid at room temperature B. have one double bond in the fatty acid chain C. lower cholesterol D. All of these responses are correct. 17. Fats that are liquid at room temperature can be made more solid by the process of ________. A. saponification B. hydrogenation C. emulsification D. calcification 18. Which of the following fats and oils provides the most polyunsaturated fatty acids? A. olive oil B. butter C. soybean oil D. lard 19. Which essential fatty acid is responsible for lowering the risk of coronary heart disease? A. alpha-linolenic B. linoleic C. omega-6 fatty acids D. omega-9 fatty acids E. None of these choices are correct. 20. Lecithin is classified as a ________. A. triglyceride B. phospholipid C. sterol D. fatty acid 21. Ergosterol is a type of sterol found in ________. A. eggs B. meat C. plants D. None of the above are correct. 22. Cholesterol is ________. A. not essential in the diet; the human body can synthesize it B. not found in foods of plant origin C. an important part of human cell membranes and is necessary to make some hormones D. All of these choices are correct. 23. Mike has been told to reduce his fat intake to less than 30% of his total calories. It has been recommended to him that he consume an average of 2000 calories per day. How many grams of fat should he consume per day? A. 76 grams B. 67 grams C. 80 grams D. 93 grams 24. The 2010 Dietary Guidelines for Americans recommend that total fat intake should not exceed __________ of total calories and saturated fat intake be limited to _______ of total calories. A. 20%; 1% B. 20%; 5% C. 35%; 10% D. 50%; 10% 25. In the Mediterranean Diet, the majority of fat in the diet is supplied by ________. A. olive oil and olives B. red meat C. eggs D. dairy E. cheese 26. According to guidelines from the American Heart Association for the general population, saturated fats ________. A. should constitute no more than 7% of total energy in the diet B. are quite visible in foods, so they should be eliminated from the diet to reduce risk of heart disease C. are only a health risk if they come from a food that has been fried D. are only a health risk if they come from gravies, desserts, and dairy products 27. Individuals with bleeding disorders taking anticoagulants or scheduling surgery should be cautious about which supplement? A. Omega-6 fatty acids B. Omega-9 fatty acids C. Omega-3 fatty acids D. None of the above. 28. All the following are good sources of omega-3 fatty acids EXCEPT ________. A. walnuts B. salmon C. avocados D. flaxseed oil 29. Most experts agree that dietary cholesterol intake should be limited to _______ mg per day. A. 200 B. 300 C. 400 D. 500 30. Fat digestion begins in the ________. A. intestines B. stomach C. mouth D. liver 31. Lingual lipase breaks down ________. A. triglycerides B. proteins C. carbohydrates D. None of these choices are correct. 32. Which lipoprotein is responsible for transporting cholesterol from the liver to tissues? A. chylomicron B. low-density lipoprotein (LDL) C. high-density lipoprotein (HDL) D. chylomicron remnant 33. A fatty acid with 10 carbons will be absorbed via the ________. A. lymphatic system B. portal system C. kidney system D. None of the above are correct. 34. High levels of ______ in the blood are associated with lower risk of cardiovascular disease. A. LDL B. HDL C. total cholesterol D. triglycerides 35. Lipoproteins are important for ________. A. transport of fats in the blood and lymphatic system B. synthesis of triglycerides C. synthesis of adipose tissue D. None of these choices are correct. 36. Which of the following lipoproteins contains the highest proportion of protein? A. LDL B. VLDL C. HDL D. chylomicrons 37. Low-density lipoproteins (LDL) are the principal transport vehicle for _______ in the blood. A. glucose B. triglycerides C. phospholipids D. cholesterol E. free fatty acids 38. LDL clearance in the plasma is mediated via the ______ receptor. A. B-48 B. B-100 C. CII D. A 39. Oxidized LDL in the blood is picked up by the ________. A. B100 receptor B. scavenger pathway C. B48 receptor D. No cell can pick up oxidized LDL. 40. Lipoprotein lipase functions to ________. A. absorb fatty acids and glycerol into the lymph B. reassemble chylomicrons into lipoproteins C. break down triglycerides from lipoproteins for transfer into cells D. break down diglycerides into cholesterol for transfer into cells 41. The ____ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels. A. receptor B. atherosclerotic C. intermediate D. scavenger 42. High-density lipoproteins function in lipid transport by ________. A. delivering cholesterol to target cells throughout the body B. picking up cholesterol from dying cells and other sources for delivery to other lipoproteins and the liver for disposal C. slowly carrying newly synthesized fats from the liver to various body cells D. moving newly absorbed dietary fat through the intestinal wall 43. Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood, as a part of which of the following? A. LDL B. HDL C. chylomicrons D. cholesterol 44. Which apolipoprotein is responsible for activating lipoprotein lipase? A. Apo B-48 B. Apo C-II C. Apo C D. Apo B-100 45. Excessive intakes of saturated fatty acids tend to ________. A. increase cholesterol deposited in arteries B. decrease cholesterol levels in the veins C. be of no concern to heart disease D. increase HDL levels in the blood 46. Excessive amounts of omega-3 fatty acids can ________. A. impair the immune system B. cause excessive bleeding C. cause hemorrhagic stroke D. All of these choices are correct. E. None of these choices are correct. 47. Blockage of a major artery is caused by a blood clot. These clots may form when ________. A. cholesterol plaques build up in artery walls B. HDL invades artery walls C. the dietary intake of cholesterol is less than 200 mg per day D. LDL fails to remove cholesterol from artery walls 48. Which of the following is considered a desirable blood level for total cholesterol? A. 200 mg/dl or less B. 300 mg/dl or less C. 400 mg/dl or less D. 500 mg/dl or less 49. Which of the following blood levels of LDL cholesterol would increase risk for cardiovascular disease? A. 100 mg/dl or less B. 130 mg/dl or less C. 130-159 mg/dl D. over 160 mg/dl 50. Which of the following is a risk factor for heart disease? A. Total blood cholesterol level greater than 200 mg/dl B. LDL level lower than 100 mg/dl C. Vigorous physical activity D. HDL level greater than 60 mg/dl 51. All of the following are uncontrollable risk factors for heart disease EXCEPT ________. A. gender B. age C. genetics D. hypertension 52. A stroke ________. A. blocks blood flow in the brain B. reduces blood flow in the heart C. reduces blood flow to the gut D. is not associated with fats or lipids 53. A diet designed to reduce elevated serum LDL cholesterol levels ________. A. is low in saturated fats B. is reduced in dietary cholesterol C. provides adequate amounts of soluble fiber D. All of these choices are correct. 54. Trans fatty acids are now considered more atherogenic than saturated fatty acids because they ________. A. are unnatural and only form during fat processing B. cause excessive blood clotting C. elevate LDL levels, while decreasing HDL D. cause sudden cardiac arrest in post-menopausal women 55. Margarine is usually made by a process called ________, in which hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils. A. saturation B. isomerization C. esterification D. hydrogenation True / False Questions 56. Since monounsaturated fats are healthier, consuming them in excessive amounts is always considered good. FALSE 57. All fat-free foods are healthy for you. FALSE 58. The decrease in HDL due to the decrease of estrogen in postmenopausal women plays a part in the increased risk of heart disease that occurs in older women. TRUE 59. High blood levels of HDL are protective against heart disease. TRUE 60. Americans eat more omega-3 fatty acids than omega-6 fatty acids. FALSE 61. Trans fatty acids raise HDL and lower LDL. FALSE 62. Plants contain cholesterol. FALSE 63. Dietary cholesterol should not exceed 300 milligrams per day. TRUE 64. Lecithin and bile are examples of emulsifiers. TRUE Matching Questions 65. Match the term with its description.
1. Major lipid class that contains phosphorus, fatty acids, and glycerol Triglyceride
2. Lipid that is liquid at room temperature Fat
3. Comprised of glycerol and fatty acids only Cholesterol
4. Sterol manufactured in the body Phospholipid
5. Lipid that is solid at room temperature Oil
1. Major lipid class that contains phosphorus, fatty acids, and glycerol Triglyceride 3
2. Lipid that is liquid at room temperature Fat 5
3. Comprised of glycerol and fatty acids only Cholesterol 4
4. Sterol manufactured in the body Phospholipid 1
5. Lipid that is solid at room temperature Oil 2
66. Match the term with the best description.
1. Lingual lipase Stimulates the gallbladder and pancreas to release bile and pancreatic enzymes
2. Bile Emulsifies fat
3. Gallbladder Stores bile for release into small intestines
4. Pancreas Produces and secretes enzymes
5. Cholecystokinin Enzyme found in the mouth that breaks down triglycerides
1. Lingual lipase Stimulates the gallbladder and pancreas to release bile and pancreatic enzymes 5
2. Bile Emulsifies fat 2
3. Gallbladder Stores bile for release into small intestines 3
4. Pancreas Produces and secretes enzymes 4
5. Cholecystokinin Enzyme found in the mouth that breaks down triglycerides 1
67. Match the lipoprotein with its description
1. Lipoprotein that transports fat made in the liver VLDL
2. Lipoprotein made in the GI tract from digested fat LDL
3. Lipoprotein with the greatest cholesterol content Chylomicron
4. Lipoprotein that delivers cholesterol back to the liver and to other lipoproteins HDL
1. Lipoprotein that transports fat made in the liver VLDL 1
2. Lipoprotein made in the GI tract from digested fat LDL 3
3. Lipoprotein with the greatest cholesterol content Chylomicron 2
4. Lipoprotein that delivers cholesterol back to the liver and to other lipoproteins HDL 4
Essay Questions 68. Compare and contrast the typical American diet to the Mediterranean diet. Answer: Typical American Diet: • High in Processed Foods: Includes a significant amount of processed and convenience foods high in refined sugars, unhealthy fats, and sodium. • High in Red Meat: Consumption of red and processed meats is common. • Low in Fruits and Vegetables: Often lacks sufficient fruits, vegetables, and whole grains. • High in Sugary Beverages: Includes a high intake of sugary drinks such as sodas and sweetened beverages. • Portion Sizes: Generally larger portion sizes contributing to overeating and obesity. Mediterranean Diet: • High in Fruits and Vegetables: Emphasizes a variety of fruits, vegetables, whole grains, legumes, and nuts. • Healthy Fats: Uses olive oil as a primary fat source, which is rich in monounsaturated fats. • Moderate Protein: Includes moderate amounts of fish and poultry, and low consumption of red meat. • Wine in Moderation: Allows moderate consumption of red wine, typically with meals. • Whole Foods: Focuses on whole, minimally processed foods and balanced, smaller portion sizes. Comparison: • Nutritional Quality: The Mediterranean diet is generally considered more nutritionally balanced and heart-healthy compared to the typical American diet. • Health Outcomes: The Mediterranean diet is associated with lower risks of cardiovascular diseases, obesity, and diabetes, whereas the typical American diet is linked to higher risks of these conditions. • Dietary Patterns: The Mediterranean diet encourages eating patterns that support overall health, whereas the typical American diet often leads to excess calorie consumption and poor nutrition. 69. How do antioxidants reduce the risk of cardiovascular disease? Answer: Antioxidants reduce the risk of cardiovascular disease by combating oxidative stress and inflammation, which are key contributors to atherosclerosis and heart disease. Here’s how they work: 1. Neutralizing Free Radicals: Antioxidants neutralize free radicals, unstable molecules that can damage cells and tissues, including the lining of blood vessels. 2. Preventing LDL Oxidation: Oxidized low-density lipoprotein (LDL) cholesterol is more likely to contribute to plaque formation in arteries. Antioxidants help prevent LDL oxidation, reducing the risk of plaque buildup. 3. Anti-Inflammatory Effects: Antioxidants have anti-inflammatory properties that help reduce chronic inflammation, a major risk factor for cardiovascular disease. 4. Improving Endothelial Function: Antioxidants improve the health and function of the endothelium (the inner lining of blood vessels), enhancing blood flow and reducing the risk of blood clots. 70. How do the plant stanols found in some margarines lower cholesterol? Answer: Plant stanols and sterols are structurally similar to cholesterol, which allows them to compete with cholesterol for absorption in the digestive system. Here’s how they lower cholesterol: 1. Competitive Inhibition: Plant stanols compete with dietary and biliary cholesterol for incorporation into micelles in the intestines, reducing the amount of cholesterol absorbed. 2. Increased Excretion: The unabsorbed cholesterol is excreted in the feces, leading to lower levels of cholesterol in the bloodstream. 3. Reduction in LDL: Over time, the reduced absorption of cholesterol can lead to a decrease in low-density lipoprotein (LDL) cholesterol levels, which is beneficial for heart health. 71. Why are premenopausal women at lower risk for heart disease when compared to men of the same age? Answer: Premenopausal women are at lower risk for heart disease compared to men of the same age primarily due to the protective effects of estrogen. Here’s how estrogen helps: 1. Improved Lipid Profile: Estrogen helps maintain higher levels of high-density lipoprotein (HDL) cholesterol and lower levels of LDL cholesterol. 2. Endothelial Function: Estrogen enhances the function of the endothelium, improving blood flow and reducing the risk of plaque formation. 3. Anti-Inflammatory Effects: Estrogen has anti-inflammatory properties that reduce the chronic inflammation associated with heart disease. 4. Blood Pressure Regulation: Estrogen helps maintain lower blood pressure, reducing the strain on the cardiovascular system. 72. What is atherosclerosis and what key lipid factors contribute to this disease? Answer: Atherosclerosis is a condition where the arteries become narrowed and hardened due to the buildup of plaque, which is composed of fat, cholesterol, calcium, and other substances found in the blood. Over time, the plaque can restrict blood flow or rupture, leading to heart attacks, strokes, and other cardiovascular problems. Key Lipid Factors Contributing to Atherosclerosis: 1. Low-Density Lipoprotein (LDL) Cholesterol: Often referred to as "bad" cholesterol, high levels of LDL cholesterol contribute to plaque buildup in the arteries. 2. High-Density Lipoprotein (HDL) Cholesterol: Known as "good" cholesterol, HDL helps remove LDL cholesterol from the bloodstream. Low levels of HDL can increase the risk of atherosclerosis. 3. Triglycerides: Elevated levels of triglycerides, a type of fat found in the blood, can also contribute to the development of atherosclerosis, especially when accompanied by high LDL and low HDL cholesterol levels. In summary, atherosclerosis is a disease characterized by plaque buildup in the arteries, with high LDL cholesterol, low HDL cholesterol, and elevated triglycerides being key contributing lipid factors. Multiple Choice Questions 73. Lipids with high polyunsaturatd fatty acid content are ____________ at room temperature. A. solid B. liquid C. warm D. gaseous 74. Eicosapentaenoic acid (EPA) is associated with A. glucose metabolism. B. omega-3 fatty acid metabolism. C. omega-6 fatty acid metabolism. D. cholesterol metabolism. 75. Eicosanoids are A. responsible for fat transport in the bloodstream. B. proteins that act like fat. C. part of an omega-9 fatty acid. D. substances that produce diverse hormone-like effects on the body. 76. Saturated fatty acids predominate in which of the following lipids? A. canola oil B. safflower oil C. butter D. olive oil Essay Questions 77. What is the role of bile acids in the digestion of lipids? Answer: Role of Bile Acids in Lipid Digestion: 1. Emulsification: Bile acids, produced by the liver and stored in the gallbladder, are released into the small intestine in response to the presence of fats. They act as emulsifiers, breaking down large fat globules into smaller droplets. This increases the surface area of fats, making them more accessible to digestive enzymes. 2. Micelle Formation: Bile acids help form micelles, which are tiny, water-soluble particles that can transport lipids through the watery environment of the small intestine. Micelles carry fatty acids, monoglycerides, cholesterol, and fat-soluble vitamins to the intestinal lining for absorption. 3. Facilitation of Enzyme Action: By emulsifying fats and forming micelles, bile acids enable pancreatic lipase and other digestive enzymes to efficiently break down triglycerides into free fatty acids and monoglycerides, which can then be absorbed by the intestinal cells. 78. Evaluate the following statement: "Heart disease is more likely due to genetics than diet." Answer: Statement Evaluation: "Heart disease is more likely due to genetics than diet." Genetics and Heart Disease: 1. Genetic Predisposition: Genetics can play a significant role in an individual's risk for heart disease. Certain genetic mutations can predispose individuals to conditions like familial hypercholesterolemia, hypertension, and other cardiovascular issues, increasing the likelihood of heart disease regardless of lifestyle factors. 2. Family History: A family history of heart disease can indicate a higher genetic risk, and individuals with such a history need to be more vigilant about their heart health. Diet and Heart Disease: 1. Dietary Impact: Diet is a major modifiable risk factor for heart disease. Consuming a diet high in saturated fats, trans fats, refined sugars, and sodium can increase the risk of developing heart disease. Conversely, a diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats can reduce this risk. 2. Lifestyle Factors: Alongside diet, other lifestyle factors such as physical activity, smoking, and alcohol consumption also significantly impact heart disease risk. Poor dietary habits combined with these factors can exacerbate the likelihood of developing heart disease. Interplay Between Genetics and Diet: 1. Gene-Diet Interaction: Genetics and diet often interact in complex ways. For instance, individuals with certain genetic predispositions may be more sensitive to the effects of a poor diet, while others might have protective genetic factors that mitigate dietary risks. 2. Personalized Nutrition: Understanding one's genetic makeup can help tailor dietary recommendations to reduce heart disease risk. For example, individuals with a genetic predisposition to high cholesterol may benefit more from a diet low in saturated fats and cholesterol. Conclusion: While genetics play a crucial role in heart disease risk, diet and lifestyle factors are equally important and modifiable. A comprehensive approach to heart disease prevention should consider both genetic predispositions and the adoption of a heart-healthy diet and lifestyle. Therefore, the statement that "heart disease is more likely due to genetics than diet" oversimplifies the complex interplay between these factors. Both genetics and diet significantly contribute to heart disease risk, and managing both aspects is essential for effective prevention and treatment. Multiple Choice Questions 79. How many hydrogen atoms are attached to each carbon participating in a double bond? A. 1 B. 2 C. 3 D. 4 80. Which of the following food sources would have the softest fats at room temperature? A. Lard B. Butter C. Chicken D. Safflower 81. At room temperature, which of the following dietary lipids would turn rancid the fastest? A. Lard B. Peanut oil C. Soybean oil D. Coconut oil 82. What is a common function of plant sterols? A. raise LDL and lower HDL B. inhibit absorption of dietary cholesterol C. inhibit absorption of “bad” cholesterol D. enhance absorption of omega-3 fatty acids 83. Which of the following would be seen on a blood lipid profile of a patient who was recommended to make dietary changes to reduce his or her risk for cardiovascular disease? A. Low LDL and high HDL B. Low HDL and high LDL C. Low VLDL and high HDL D. Low LDH and low HDL Test Bank for Wardlaw's Perspectives in Nutrition Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley 9780078021411, 9781259933844, 9780073522722
