Questions and Answers

1. Lipids are made up of:

A. Carbon, Hydrogen, Oxygen
B. Carbon, Hydrogen, Nitrogen
C. Hydrogen, Oxygen, Nitrogen
D. Hydrogen, Nitrogen, Fluoride

2. Triglycerides make up how mow much fat found in foods?

A. 90-95% B. 80-85% C. 95-98% D. 95-100%

3. Omega 3 fatty acids are linolenic. They have antiarrhythmic effects and may be
protective against fatal ischemic heart disease.
A. Both statements are true. B. Both statements are false.
C. The first is true, second false. D. The first is false, second true.

4. Saturated fats contain how many double bonds?

A. Zero B. Single double bond
C. More than one double bond D. Two double bonds

5. Monounsaturated Fatty Acids decrease HDL's. They are found in olive oils, canola oils,
and peanuts.
A. Both statements are true.
B. Both statements are false.
C. The first statement is true, the second is false.
D. The first statement is false, the second is true.

6. Palmitic and stearic acids are examples of what?

A. Saturated Fatty Acids B. Monounsaturated Fatty Acids
C. Polyunsaturated Fatty Acids D. Omega 3 Fatty Acids

7. Lipids contain how many kilocalories per gram of energy?

A. 4 B. 8 C. 9 D. 10

8. Polyunsaturated Fatty Acids are essential fatty acids and cannot be made the body.
They lower LDL and HDL cholesterols.
A. Both statements are true.B. Both statements are false.
C. The first is true, second is false.
D. The first is false, second is true.

9. What fatty acid is necessary for growth, reproduction, and maintenance of skin
integrity?
A. Omega 3 B. Omega 6 C. Trans Fatty Acids D. Polyunsaturated Fatty Acids
10. Trans Fatty Acids are saturated fats.
A. True B. False
11. High intakes of Trans Fatty Acids:
A. Increase HDLs and decrease LDLs

B. Increase HDLs and LDLs

C. Decrease HDLs and LDLs
D. Decrease HDLs and increase LDLs
12. What products mostly contain Trans Fatty Acids?
A. Meats, margarine, dairy products, shortening, salty snacks
B. Meats, vegetables, cottage cheese, frying fats
C. Meats, fish, olive oil, butter, baked goods, spinach
D. Cod liver oil, egg yolk, wheat germ, peanuts and almonds

13. If a product is high in trans fatty acids the 1st ingredient listed on a food label will
be:
A. Omega 3 Fatty Acids
B. High Fructose Corn Syrup
C. Hydrogenated Fat
D. Margarine
14. Lecithin, a compound lipid, is considered an essential nutrient found in egg yolk,
soybeans, peanuts, spinach, and wheat germ.
A. True
B. False
15. Effects of too much fat include all of the following EXCEPT:
A. Cardiovascular disease
B. Some cancers
C. Hypertension
D. Congenital defects
16. What are cephalins necessary for?
A. Blood Clotting
B. Transport of fatty acids
C. Nerve Tissue
D. As an emulsifier in food preparations like mayonnaise
17. What percentage of dietary fat is absorbed through the bloodstream or small
intestine?
A. 80%
B. 85%
C. 90%
D. 95%
18. What percentage of calories should come from fat?
A. 10-20%
B. 15-30%

C.
20-35%

D.
45-60%

19.
Saturated fat should not exceed 10% of the calories and cholesterol should not exceed
300 mg/day.
A.
True

B.
False

20.
Those at risk for fat deficiency include:
A.
Cystic fibrosis patients

B.
Patients with very low fat diets

C.
Premature infants

D.
All of the above

21.
Where is Vitamin D primarily stored?
A.
Blood, liver, adipose tissue

B.
Blood, kidneys, adipose tissue

C.
Kidneys, blood, pancreas

D.
Pancreas, kidneys, adipose tissue

22.
Health problems of bulimics include all of the following except:
A.
Parotid gland enlargement

B.
Tooth decay

C.
Low glucose levels

D.
Low potassium levels

23.
Fat Soluble Vitamins include all of the following except
A.
A

B.
C

C.
D

D.
E

E.
K

24.
Vitamin A is essential for all of the following except:
A.
Bone and tooth development

B.
Maintenance of healthy epithelium

C.
Protection of cell membranes

D.
Integrity of the immune system

25.
Anorexics are below normal body weight by what percentage?
A.
2.5%

B.
5%

C.
10%

D.
15%

26.
Vitamin D intake requirements increase to 10 micrograms at what age?
A.
30
B.
40

C.
50

D.
60

27.
Retinoids are found in what types of food:
A.
Carrots

B.
Fruits

C.
Animal Products

D.
Dark Green vegetables

28.
Vitamin A and E share which functions:
A.
Protection of RBC's and WBC's

B.
Antioxidant and immune response

C.
Protection of cell membranes and integrity

D.
Prevention of night blindness

29.
Vitamin A can be stored in the liver for more than a year.
A.
True

B.
False

30.
Fat Soluble Vitamins are stable in cooking and baking.
A.
True

B.
False

31.
Vitamin D comes from all of the following except:
A.
Fish

B.
Milk

C.
Sunlight

D.
Breakfast cereals

E.
Orange Juice

32.
Oral Implications of a Vitamin D deficiency would most likely be:
A.
Enamel erosion

B.
Hypoplasia

C.
Caries

D.
Spongy gingiva

33.
Too much Vitamin D can cause hypoplasia or hypocalcification.
A.
True

B.
False

34.
If a patient is taking Coumadin, they should have a consistent daily intake of which
vitamin?
A.
A

B.
E

C.
K

D.
D

35.
The most biologically active form of Vitamin E is:
A.
Alpha-tocopherol

B.
Calciferol

C.
Ergocalciferol

D.
Menaquinone

36.
Food sources of Vitamin E include all of the following except:
A.
Polyunsaturated Fatty Acids

B.
Fruits and vegetables

C.
Wheat germ oil

D.
Omega 3 Fatty Acids

37.
Too much Vitamin E can interfere with the Vitamin K clotting mechanism.
A.
True

B.
False
 38.
Vitamin K has three related forms which are all of the following EXCEPT:
A.
39.
A function of Vitamin K would be:
A.
Fatty acid transport

B.
Cell membrane integrity

C.
Blood clotting factor

D.
Increase immune system response

40.
The AI for Vitamin K for adult women is:
A.
30

B.
75

C.
90

D.
120

41.
The primary food source of Vitamin K is:
A.
Yellow or orange vegetables

B.
Green leafy vegetables

C.
Dairy products

D.
Breakfast cereals

42.
A high fat diet causes an increase in caries.
Discuss
A.
True

B.
False

43.
Digestion of fats occurs primarily in:
A.
Stomach

B.
Small intestine

C.
Large intestine

D.
Esophagus

44.
Omega 3 fatty acids include all of the following food sources except:
A.
Breakfast cereals

B.
Fatty fish

C.
Vegetable oils

D.
Nuts

E.
Leafy vegetables

45.
Triglycerides have 2 fatty acids linked to a glycerol molecule.
A.
True

B.
False

46.
Saturated fats have more than one double bond.
A.
True

B.
False

47.
A source of polyunsaturated fatty acids would be:
A.
Margarine

B.
Palm oil

C.
Oil-based salad dressings

D.
Egg yolk

48.
Sterols and cholesterols are derived lipids, fat-like compounds that originate from other
lipids.
A.
True

B.
False

49.
Monounsaturated fatty acids decrease HDLs.
A.
True

B.
False