Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Title: Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Practice Quizzes

Nutrition Science Animations

Interactive Summaries

Crossword Puzzles

Interactive Glossary

Health and Nutrition Directory

Nutrition Journals

Share Healthy Recipes

Nutrition Links

Eating Great in College

Chemistry Review

For Instructors

Feedback & Suggestions

Please read each question and select your answer from the choices provided. You must complete all of the questions in order to view your results. At the end of each exam, you have the option to e-mail your results to your instructor.

1: Fatty acids contain the following atoms EXCEPT for
	A: oxygen.
	B: carbon.
	C: hydrogen.
	D: sulfur.

2: The polyunsaturated fatty acid, linoleic acid, is abundant in
	A: chocolate and meats.
	B: olive oil.
	C: soybeans.
	D: butter.

3: The three main classes of lipids are triglycerides, lipids, and cholesterols.
	A: TRUE
	B: FALSE

4: Eicosanoids influence
	A: inflammatory processes.
	B: blood vessel dilation.
	C: blood clotting.
	D: all of the above

5: All of the following are functions of triglycerides EXCEPT
	A: insulation and protection.
	B: lipid transport.
	C: sensory qualities.
	D: carrying fat-soluble compounds.

6: Phospholipids are found in
	A: plant foods.
	B: animal foods.
	C: plant and animal foods.
	D: they are created by the body and not found in any foods.

7: The difference between the chemical structure of triglycerides and phospholipids is that
	A: triglycerides contain nitrogen.
	B: phospholipids contain a phosphate group instead of a third fatty acid.
	C: phospholipids have a glycerol backbone.
	D: only triglycerides are hydrophilic.

8: Oleic acid is classified as a
	A: omega-9 fatty acid
	B: omega-3 fatty acid
	C: free fatty acid
	D: none of the above

9: Cholesterol occurs only in foods of animal origin.
	A: TRUE
	B: FALSE

10: Fat provides the majority of a body's resting energy.
	A: TRUE
	B: FALSE

11: Typically, a tablespoon of butter has more total fat than a tablespoon of margarine does, but margarine has more calories.
	A: TRUE
	B: FALSE

12: The National Cholesterol Education Program recommends a reduction in the following EXCEPT for
	A: saturated fat
	B: total fat
	C: sugar
	D: cholesterol

13: Soluble fiber may help lower cholesterol levels because
	A: soluble fibers bind to bile acids so that the bile acids are excreted in the feces.
	B: soluble fibers are fermented by the liver resulting in short-chain fatty acids that reduce cholesterol synthesis.
	C: high soluble fiber intake leads to lower homocysteine levels.
	D: none of the above

14: Oxidized fats can damage body tissues, but people do not consume them because
	A: foods are generally discarded before oxidation occurs.
	B: oxidation does not typically occur in foods that humans consume.
	C: they taste bad.
	D: none of the above

15: Fatty acids differ in chain length from _____ to _____ carbons.
	A: 3, 9
	B: 4, 24
	C: 20, 100
	D: 2, 40

16: _____ picks up cholesterol from arterial plaques, reducing their accumulation and picks up cholesterol released by dying cells.
	A: VLDL
	B: IDL
	C: LDL
	D: HDL

17: Most sources recommend that Americans consume no more than 35 percent of calories as fat.
	A: TRUE
	B: FALSE

18: To reduce homocysteine levels in the blood the following nutrients are important
	A: niacin, vitamins B12, and C.
	B: vitamins B12, B6, and folate.
	C: vitamins C, A, and thiamin.
	D: folate, niacin, and thiamin.

19: Instead of glycerol, ______ serves as the backbone of olestra.
	A: galactose
	B: maltose
	C: sucrose
	D: glucose

20: Cholesterol is necessary for the synthesis of
	A: bile.
	B: vitamin C.
	C: niacin.
	D: red blood cells.

Optional: Enter your name and your instructor's E-mail address to have your results E-mailed to him or her.
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