University of Chester - NURSING 101

Chapter 03: Fats

Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition

MULTIPLE CHOICE

1)The functions of fat in the body include

1. 1. enzyme production, insulation of long bones, and bone structure.
   2. formation of bone structure and energy for daily activities.
   3. flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs.
   4. insulation of vital organs, temperature regulation, and cell membrane structure.

2. The number of kilocalories from fat in a meal that contains 35 g fat is

a.    35.

b.   140.

c.     315.

d.   350.

3. The recommended total calories provided by fat in an 1800-calorie diet should not exceed
   1. 180 calories.
   2. 270 calories.
   3. 630 calories.
   4. 720 calories.

4. An element not found in triglycerides is
   1. carbon.

1. 2. hydrogen.
   3. nitrogen.
   4. oxygen.

5. Triglycerides are composed of
   1. glycerol and amino acids.
   2. trans-fatty acids.
   3. hydrogenated fatty acids.
   4. glycerol and fatty acids.

6. The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the
   1. amount of water it contains.
   2. amount of cholesterol it contains.
   3. source.
   4. amount of hydrogen it contains.

7. An example of a food that contains a high level of saturated fatty acids is
   1. beefsteak.
   2. olive oil.
   3. green tomatoes.
   4. whole-grain bread.

8. Of the following fats, the one that is least saturated is
   1. safflower oil.
   2. coconut oil.
   3. olive oil.
   4. butter oil.

9. Most fatty acids in plant foods are
   1. monounsaturated.
   2. polyunsaturated.
   3. unsaturated.
   4. saturated.

10. A patient is concerned with her weight. Her energy intake is calculated to be 1600 calories. Intake records reveal that her fat intake for the past month has been 120 calories or less per day. The most appropriate intervention would be to
    1. assess for essential fatty acid deficiency.
    2. continue to monitor for changes.
    3. continue current meal plan.
    4. draw lab work immediately.

11. The body needs linoleic acid for
    1. digestion of food.
    2. protein metabolism.
    3. fluid balance.
    4. blood clotting.

12. The best food choice to provide alpha-linolenic acid is
    1. strawberries.
    2. canola oil.
    3. raisin toast.
    4. lard.

13. The primary reason lecithin is able to help transport fatty material in the bloodstream is because it is
    1. a phytosterol.
    2. a buffer.
    3. found in hemoglobin.
    4. amphiphilic.

14. The process of adding hydrogen to fatty acids is called
    1. hydrolysis.
    2. hydrogenation.
    3. emulsification.
    4. hydration.

15. A change brought about as the result of hydrogenation is that
    1. liquid fats become solids.
    2. fats become less saturated.
    3. monoglycerides become diglycerides.
    4. vitamins are destroyed.

16. An example of a food that does not contain cholesterol is
    1. liver.
    2. sausage.
    3. cheese.
    4. coconut.

17. Cholesterol is synthesized by the body mainly in the
    1. intestine.
    2. liver.
    3. adipose tissue.
    4. skin.

18. After a dietary assessment is completed, it reveals that a client consumes 50% of his or her daily calories from fat. This amount of fat places the client at risk for
    1. obesity, arthritis, and elevated blood pressure.
    2. obesity, elevated blood fats, and diabetes.
    3. elevated blood pressure, diabetes, and allergies.

1. 4. diabetes, dementia, and stroke.

19. Factors that increase the risk of heart disease include
    1. a family history of cancer.
    2. increased stress and obesity.
    3. anemia and low thyroid levels.
    4. gallbladder disease.

20. The substances that serve as the major vehicles for fat transport in the bloodstream are
    1. micelles.
    2. glycolipids.
    3. chylomicrons.
    4. bile salts.

21. After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component primarily takes place in the
    1. mouth.
    2. stomach.
    3. small intestine.
    4. large intestine.

22. The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is
    1. gastric lipase.
    2. cholecystokinin.
    3. enteric lipase.
    4. enterokinin.

23. End products of fat digestion do not include
    1. fatty acids.
    2. glycerol.
    3. diglycerides.
    4. monosaccharides.

24. An important function of bile is to
    1. digest triglycerides.
    2. activate the intestinal lipases.
    3. break fat into smaller particles.
    4. split fatty acids into two-carbon molecules.

25. A type of fat that may be associated with a high risk of atherosclerosis if consumed on a regular basis is
    1. olive oil.
    2. safflower oil.
    3. fish oil.
    4. butter.

26. Fat substitutes are used in food products to
    1. reduce the cost of popular foods.
    2. reduce the trans-fatty acid content of the food.
    3. prolong the shelf life of the food.
    4. improve the flavor and physical texture of low-fat foods.

27. The greatest number of kilocalories is provided by
    1. 40 g carbohydrates.
    2. 30 g fat.
    3. 60 g carbohydrates.
    4. 50 g protein.

28. A food relatively high in saturated fat is
    1. corn oil.