Chapter 5 Review Questions
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This document contains 20 multiple choice questions from Chapter 5 of Wardlaw's Contemporary Nutrition textbook. The questions cover topics about fatty acid composition, cardiovascular disease risk factors, food sources of different fatty acids like saturated, monounsaturated, and polyunsaturated fats. Some questions ask about triglyceride composition, essential fatty acids, and the relationship between fish consumption and heart disease risk. An answer key is provided but no explanations for the answers.
Chapter 5 Review Questions
- 1. Wardlaw’s Contemporary Nutrition, Seventh Edition Copyright © The McGraw-Hill Companies, InC) Permission required for reproduction or display. Gordon M. Wardlaw Anne M. Smith Chapter 5
- 2. Question 1 A saturated fatty acid contains A. no double bonds. B. one double bond. C. 2 to 12 double bonds. D. 14 to 24 double bonds.
- 3. Question 2 Cardiovascular disease risk factors include A. total blood cholesterol >200 mg/dl. B. hypertension. C. HDL cholesterol > 40 mg/dl. D. blood triglycerides > 200 mg/dl.
- 4. Question 3 Which of the following is not a rich source of polyunsaturated fatty acids? A. Corn oil B. Soybean oil C. Palm oil D. Safflower oil
- 5. Question 4 Olive oil contains abundant amounts of which type of fatty acid? A. Saturated B. Monounsaturated C. Polyunsaturated D. Partially hydrogenated
- 6. Question 5 In which form are most dietary lipids found? A. Sterols B. Phospholipids C. Triglycerides D. Monoglycerides
- 7. Question 6 All of the following describe the characteristics of fat cells except A. the number of fat cells decreases when fat is lost from the body. B. the storage capacity for fat depends on both fat cell number and fat cell size. C. the number increases when storage capacity has reached its limit. D. the body’s ability to store fat is limitless.
- 8. Question 7 All of the following are sources of cholesterol except A. butter. B. whole milk. C. turkey meat. D. peanut butter.
- 9. Question 8 According to the 2005 Dietary Guidelines for Americans, what is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,000 kcalories per day? A. 44 B. 78 C. 30 D. 93
- 10. Question 9 Which of the following describes a fatty acid that has one double bond? A. Saturated B. Hydrogenated C. Monounsaturated D. Polyunsaturated
- 11. Question 10 An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called? A. Linoleic acid B. Diglyceride C. Alpha-linoleic acid D. Cholesterol
- 12. Question 11 What is the composition of the triglyceride form of fats? A. Fatty acids, glycerol, and sterols B. Fatty acids, glycerol, and phosphorus C. Fatty acids and glycerol D. Fatty acids, glycerol, phosphorus, and sterols
- 13. Question 12 Which of the following does not describe a function of fat? A. Adds flavor to food B. Carrier of fat-soluble vitamins C. Best source of energy for the brain D. Insulates and protects the body
- 14. Question 13 If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature. A. liquid B. solid C. rancid D. soft
- 15. Question 14 Which of the following would be a good source of polyunsaturated fatty acids? A. Beef B. Chicken C. Olive oil D. Safflower oil
- 16. Question 15 Which of the following would you buy if you wanted the highest polyunsaturated fatty acid content? A. Stick margarine made with canola oil B. Semisolid shortening made with olive oil C. Soft margarine in a tub, made from corn oil D. Liquid, squeezable margarine, made from safflower oil
- 17. Question 16 Which of the following is an essential fatty acid? A. Oleic B. Linoleic C. Palmitic D. Stearic
- 18. Question 17 Which of the following contains a rich supply of omega-3 fatty acids? A. Broccoli B. Sirloin C. Salmon D. Chicken breast
- 19. Question 18 Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid. A. Phospholipids B. Eicosapentaenoic Acid (EPA) C. Steroids D. Omega-6 fatty acids
- 20. Question 19 Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish and the risk for heart disease. What is the most likely mechanism for the reduction of heart disease risk when fish is consumed? A. The protein in fish lowers the blood cholesterol. B. Fish is low in cholesterol. C. Fish contain fatty acids that decrease blood clotting. D. The carbohydrate in fish lowers blood cholesterol.
- 21. Question 20 The safest way to get measurable heart disease risk-reducing benefits from consuming omega-3 fatty acids, would be to A. consume fish oil capsules daily. B. eat 3 to 5 servings of vegetables daily. C. take cod liver oil 3 times a week. D. eat oily fish, such as salmon, 2 times a week.
- 22. Answer Key – Chapter 5 A C C B C A D B C C C C B D D B C B C D