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Contemporary Nutrition 9th Edition by Gordon Wardlaw , Anne Smith – Test Bank 

 

Chapter 05

Lipids

 

 

Fill in the Blank Questions

  1. One fat replacer that has gained notoriety lately due to its undesirable side effects is _______________.
    olestraor  
    Olean

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. A(n) _______________ is the simplest form of lipid; it is a carbon chain, flanked by hydrogens, with an acid group at one end and a methyl group at the other end.
    fatty acid

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. _______________ fatty acids contain no double bonds and remain solid at room temperature.
    Saturated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. Olive and canola oils contain a high percentage of ____________ fatty acids.
    monounsaturated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. A(n) ____________ fatty acid has a double bond at the third carbon from the methyl end.
    omega-3or  
    omega-three

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat.
    Chylomicrons

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. The process of _______________ removes double bonds from fatty acids, giving the fat a more solid consistency.
    hydrogenation

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. A(n) _______________ is made up of a glycerol backbone attached to three fatty acids.
    triglycerideor  
    triacylglyceride  or  
    triacylglycerol  or  
    TAG

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. During rest and light activities, fatty acids are the main fuel for _______________.
    musclesor  
    muscle  or  
    muscle cells

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

  1. In the small intestine, the pancreas secretes ____________ to digest triglycerides.
    pancreatic lipaseor  
    lipase

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

  1. Most lipids are transported in the blood as part of a structure called a(n) _______________.
    lipoprotein

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

  1. The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day.
    300or  
    three hundred

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

  1. Of the macronutrients, ____________ is/are the most significant dietary factor(s) associated with heart disease.
    fator  
    fats  or  
    lipid  or  
    lipids

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

  1. A meal providing 1,200 kilocalories contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ______% of total kcal as fat.
    37.5%or  
    38

13 g saturated fat + 10 g monounsaturated fat + 27 g polyunsaturated fat = 50 g total fat
50 g fat x 9 kcal/g = 450 kcal from fat
450 kcal from fat / 1200 kcal = 0.375 = 37.5%

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.
    emulsifiersor  
    emulsifier

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.08 Explain the roles of phospholipids in the body.
Section: 05.08 Phospholipids in the Body
Topic: Lipids

 

 

 

Multiple Choice Questions

  1. All of the following are characteristic of cholesterol except
    A. it is used for making estrogen and testosterone.
    B. it is converted to bile.
    C. it is incorporated into cell membranes.
    D. it is an essential nutrient.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. Sterols are similar to triglycerides in which of the following ways?
    A.They contain fatty acids.
    B. They contain glycerol.
    C. They usually contain three fatty acids.
    D. They do not dissolve in water.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

 

  1. All of the following are true of lecithin except
    A. it is a phospholipid.
    B. the body synthesizes it.
    C. it is consumed in the diet.
    D. it has sterol-like functions.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. Phospholipids differ from triglycerides in which of the following ways?
    A.A compound containing phosphorus replaces at least one fatty acid.
    B. Phospholipids do not contain glycerol.
    C. Phospholipids do not contain fatty acids.
    D. A compound containing nitrogen replaces at least one fatty acid.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. A monounsaturated fatty acid contains
    A. no double bonds.
    B.  one double bond.
    C.  2 to 12 double bonds.
    D.  14 to 24 double bonds.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. In which form are most dietary lipids found?
    A.Sterols
    B. Phospholipids
    C. Triglycerides
    D. Monoglycerides

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. Which of the following describes a fatty acid that has one double bond?
    A.Saturated
    B. Hydrogenated
    C. Monounsaturated
    D. Polyunsaturated

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  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.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. 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

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. 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

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. Most fats in foods and the body are composed of
    A.glycogen and fatty acids.
    B. fatty acids and glycerol.
    C. lactic acid and glycogen.
    D. glucose and fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. The three-carbon structure to which fatty acids are attached in triglycerides is called
    A.glycerol.
    B. glucose.
    C. lipoprotein.
    D. sterol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. How many carbons do long-chain fatty acids contain?
    A.4 to 6
    B. 6 to 8
    C. 10 or more
    D. 12 or more

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

 

  1. A diglyceride consists of
    A.2 glycerol and 1 fatty acid.
    B. 2 glucose and 1 fatty acid.
    C. 1 glucose and 2 fatty acids.
    D. 1 glycerol and 2 fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. Which of the following is true about cholesterol?
    A.It is an essential nutrient.
    B. It is found in plant and animal foods.
    C. It is found only in plants.
    D. It is found only in animal products.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.02 List four classes of lipids (fats) and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Gram for gram, which of the following contains the most cholesterol?
    A.Liver
    B. Shrimp
    C. Lard
    D. Ice cream

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Which of the following is true about Olestra?
    A. It is not approved for use by the FDA.
    B.  It does provide kilocalories but not as many as fat provides.
    C.  It cannot be digested, therefore it leaves the body.
    D.  It cannot be used for frying.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Hydrogenation produces what kinds of fat?
    A. High-Density Lipoprotein (HDL)
    B.  Cis fatty acids
    C.  Low-Density Lipoprotein (LDL)
    D.  Trans fatty acids

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Cholesterol is found in all of the following except
    A. corn oil.
    B. cheddar cheese.
    C. sirloin steak.
    D. butter.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Which of the following would be a good source of polyunsaturated fatty acids?
    A.Beef
    B. Chicken
    C. Olive oil
    D. Safflower oil

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
    A.liquid
    B. solid
    C. rancid
    D. soft

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. 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

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. All of the following are sources of cholesterol except
    A. butter.
    B. whole milk.
    C. turkey meat.
    D. peanut butter.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.09 Discuss the functions of cholesterol in the body.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Olive oil contains abundant amounts of which type of fatty acid?
    A.Saturated
    B. Monounsaturated
    C. Polyunsaturated
    D. Partially hydrogenated

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Triglycerides in food are said to have satiety value primarily because
    A. they are high in kilocalories.
    B.  they are readily stored in adipose tissue.
    C.  they provide bulk in foods.
    D.  they require bile to be digested.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. “Hidden” fat includes
    A.butter.
    B. fat in crackers and other grain products.
    C. fat around the edges of meats.
    D. mayonnaise in potato salad.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. The main reason for hydrogenating fats is to
    A.improve taste.
    B. change a liquid fat to a solid fat.
    C. change a solid fat to a liquid fat.
    D. improve food appearance.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
    A.T-Bone steak
    B. Margarine
    C. Whole milk
    D. M&M candies

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
    A. using little or no stick margarine.
    B. using tub margarines and vegetable oils.
    C. avoiding consumption of deep fried foods at quick-service restaurants.
    D. eating packaged cookies and desserts made with vegetable shortening.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Which of the following is true about the fate of fatty acids after their absorption?
    A.Fatty acids of 16 or more carbons enter the blood and then the liver via the portal vein.
    B. Fatty acids of less than 12 carbons enter the lymphatic system packaged in chylomicrons.
    C. Fatty acids of less than 12 carbons enter the blood and then the liver via the portal vein.
    D. Fatty acids of 16 or more carbons enter the lymphatic system directly and then enter the blood via the aorta.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

  1. When triglycerides are digested, before being absorbed, they are converted to a mixture of
    A.diglycerides and fatty acids.
    B. monoglycerides and diglycerides.
    C. monoglycerides and fatty acids.
    D. glycerol and fatty acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

  1. The major fat-digesting enzyme is
    A.salivary amylase.
    B. pepsin.
    C. gastric lipase.
    D. pancreatic lipase.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

 

  1. ______ are synthesized by the liver to transport fat to the rest of the body.
    A. Chylomicrons
    B.  Low-density lipoproteins
    C.  Very-low-density lipoproteins
    D.  High-density lipoproteins

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. After chylomicrons leave the intestinal cells, they are transported via what system?
    A.Vascular
    B. Lymphatic
    C. Capillary
    D. Venous

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. Pancreatic lipase digests
    A.proteins.
    B. carbohydrates.
    C. fats.
    D. vitamins.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

 

  1. After absorption, long-chain fatty acids and monoglycerides inside intestinal cells are
    A.converted to proteins.
    B. converted to glucose.
    C. reformed into triglycerides.
    D. converted to cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.04 Explain how lipids are digested and absorbed.
Section: 05.04 Making Lipids Available for Body Use
Topic: Lipids

  1. Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?
    A.Chylomicron
    B. Low-density lipoprotein
    C. Very-low-density lipoprotein
    D. High-density lipoprotein

 

Bloom’s Level: 2. Understand
Figure: 05.13
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

  1. Lipoproteins contain all of the following components except
    A. protein.
    B. cholesterol.
    C. carbohydrate.
    D. phospholipid.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.
    A.lipoprotein
    B. pancreatic
    C. lingual
    D. lecithin

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

  1. The main regulator of blood cholesterol levels is the
    A. heart.
    B.  liver.
    C.  intestine.
    D.  brain.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. To be transported throughout the body, fats are packaged in structures called
    A.triglycerides.
    B. phospholipids.
    C. lipoproteins.
    D. micelles.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

  1. Immediately after a meal, newly absorbed dietary fats appear in the blood as
    A.high density lipoproteins.
    B. low density lipoproteins.
    C. chylomicrons.
    D. cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Section: 05.05 Carrying Lipids in the Bloodstream
Topic: Lipids

 

  1. Which of the following is true about trans fatty acids found in hydrogenated fats?
    A. When consumed, they can decrease blood clotting.
    B.  When consumed, they can raise serum LDL cholesterol.
    C.  When consumed, they can lower serum LDL cholesterol.
    D.  When consumed, they have no effect on serum cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

  1. 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.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.02 Lipids: Main Types
Topic: Lipids

  1. Which of the following is an essential fatty acid?
    A.Oleic
    B. Linoleic
    C. Palmitic
    D. Stearic

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

  1. Which of the following contains a rich supply of omega-3 fatty acids?
    A.Broccoli
    B. Sirloin
    C. Salmon
    D. Chicken breast

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

  1. Name an omega-3 fatty acid with 20 carbons and 5 double bonds, found in fatty fish and synthesized from alpha-linolenic acid.
    A. Arachidonic acid (AA)
    B.  Eicosapentaenoic Acid (EPA)
    C.  Linoleic acid (LA)
    D.  Alpha-linolenic acid (ALA)

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

  1. 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 supplies fatty acids that decrease blood clotting.
    D.  The carbohydrate in fish lowers blood cholesterol.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

  1. One of the richest plant sources of omega-3 fatty acids, alpha-linolenic acid, and also a good source of plant sterols is
    A. cranberries.
    B.  walnuts.
    C.  tomatoes.
    D.  avocados.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

 

  1. 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.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.06 Essential Functions of Fatty Acids
Topic: Lipids

  1. The body energy that can be stored in almost unlimited amounts is
    A.glycogen.
    B. triglyceride.
    C. protein.
    D. glucose.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

  1. The major function of adipose tissue is to
    A.store glycogen.
    B. store triglycerides.
    C. synthesize protein for muscle.
    D. store cholesterol.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

 

  1. The body stores excess protein as
    A.muscle.
    B. glucose.
    C. triglycerides.
    D. amino acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

  1. 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

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

  1. 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.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.07 List the function of lipids, including the two essential fatty acids.
Section: 05.07 Broader Roles for Fatty Acids and Triglycerides in the Body
Topic: Lipids

 

  1. Phospholipids are the main components of
    A. lipoproteins.
    B.  cell membranes.
    C.  plaque.
    D.  adipose cells.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.08 Explain the roles of phospholipids in the body.
Section: 05.08 Phospholipids in the Body
Topic: Lipids

  1. The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kilocalories from fat.
    A. 20
    B.  25
    C.  30
    D.  35

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

  1. Which of the following breakfasts has the highest fat content?
    A.2 slices whole wheat toast, 2 tbsp. jelly, 1/2 cup orange juice, 1 cup skim milk
    B. 2 cups cornflakes, 1 cup skim milk, 1/2 grapefruit
    C. 1 granola bar, 1 orange, 1 cup low-fat milk
    D. 3 pancakes, 6 tbsp. syrup, 1 cup skim milk

 

Bloom’s Level: 4. Analyze
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Section: 05.03 Fats and Oils in Foods
Topic: Lipids

 

  1. Good suggestions for eating in a heart-healthy way would be to
    A.avoid all treats.
    B. trim fat off meat before and after cooking.
    C. use eggs liberally because they are not associated with serum cholesterol.
    D. avoid foods high in monounsaturated fat, such as olive oil.

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.06 Discuss the implications of various fats, including omega-3 fattty acids, with respect to cardiovascular disease.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

  1. 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 kilocalories per day?
    A. 44
    B.  78
    C.  30
    D.  93

 

Bloom’s Level: 3. Apply
Learning Outcome: 05.10 Explain the recommendations for fat intake.
Section: 05.10 Recommendations for Fat Intake
Topic: Lipids

  1. The major dietary factor to be concerned about in relation to heart disease is
    A. cholesterol.
    B.  protein.
    C.  total fat.
    D.  saturated fat.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

  1. A desirable total serum cholesterol level is less than ____ milligrams per deciliter.
    A. 100
    B.  200
    C.  300
    D.  400

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

  1. In terms of heart disease risk, which of the following is true?
    A. As LDL cholesterol levels increase there is a decreased risk.
    B.  As HDL cholesterol levels increase there is an increased risk.
    C.  As LDL cholesterol levels increase there is an increased risk.
    D.  As HDL cholesterol levels decrease there is a decreased risk.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

  1. The plant stanols/sterols, also called phytosterols, work by
    A. reducing cholesterol absorption in the small intestine and lowering its return to the liver.
    B.  interacting with dietary fiber to bind fat in the small intestine.
    C.  decreasing the ability of cholesterol to bind to artery walls.
    D.  decreasing trans fat formation in fried foods.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

 

  1. Which of the following is true about the use of medications that lower blood cholesterol levels?
    A.They often are helpful for persons who have had a heart attack or have cardiovascular disease or diabetes.
    B. They should be used by anyone with a high blood cholesterol level.
    C. They have few side effects.
    D. When one takes these, dietary changes are not necessary.

 

Bloom’s Level: 2. Understand
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: Nutrition and Your Health
Topic: Lipids

  1. Cardiovascular disease risk factors include all of the following except
    A. total blood cholesterol > 200 mg/dl.
    B.  hypertension.
    C.  HDL cholesterol > 40 mg/dl.
    D.  blood triglycerides > 200 mg/dl.

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: 05.05 Carrying Lipids in the Bloodstream
Section: Nutrition and Your Health
Topic: Lipids

 

 

 

Matching Questions

  1. Match the following with the descriptions below
1.  Glycerol       Three-carbon alcohol used to form triglycerides   1
2.  Chylomicron       An unsaturated fatty acid with its first double bond at the third carbon atom from the methyl end   8
3.  Plaque       An unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end   15
4.  Rancid       Fatty acids that must be present in the diet to maintain health   13
5.  VLDL       Containing products of decomposed fatty acids; they yield unpleasant flavors and odors   4
6.  Emulsifier       When a chemical substance has either lost an electron or gained an oxygen   10
7.  Hydrogenation       Compound in the bloodstream containing a lipid core with a protein, phospholipid, and cholesterol shell   12
8.  Omega-3 fatty acid       Lipoprotein made in the intestine after fat absorption   2
9.  LDL       Lipoprotein that carries cholesterol and lipids newly synthesized by the liver   5
10.  Oxidized       Product of the VLDL metabolism that contains primarily cholesterol   9
11.  Trans fatty acid       Cholesterol-rich substance deposited on inner wall of blood vessels   3
12.  Lipoprotein       Lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, as well as directly to the liver   14
13.  Essential fatty acids       Process used to convert oils to more solid fats   7
14.  HDL       A by-product of the process called hydrogenation   11
15.  Omega-6 fatty acid       Compound that can suspend fat in water by isolating individual fat droplets   6

 

 

Bloom’s Level: 1. Remember
Learning Outcome: 05.03 Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.
Learning Outcome: 05.05 Name the classes of lipoproteins and classify them according to their functions.
Learning Outcome: 05.11 Characterize the symptoms of cardiovascular disease and highlight some known risk factors.
Section: 05.02 Lipids: Main Types
Section: 05.05 Carrying Lipids in the Bloodstream
Section: 05.06 Essential Functions of Fatty Acids

 

Chapter 11

Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and other Conditions

 

 

Fill in the Blank Questions

  1. A disorder characterized by extreme weight loss, poor and distorted body image, and an extreme fear of obesity and weight gain is _______________.
    anorexia nervosaor  
    anorexia

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. The most important predictor of an eating disorder is _______________.
    extreme dietingor  
    dieting

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.01 Contrast healthy attitudes toward uses of food with behavior patterns that could lead to unhealthy uses of food.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. A disorder characterized by frequent secretive bingeing, often followed by purging is _______________.
    bulimia nervosaor  
    bulimia

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. For one to be diagnosed as bulimic, he or she must average _______________ binges per week for at least three months.
    2or  
    two

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. Anorexia nervosa and bulimia overlap in some ways. In fact, studies suggest that approximately _______________ percent of women diagnosed as having anorexia nervosa eventually develop bulimic symptoms.
    50or  
    fifty

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. Those with anorexia nervosa or bulimia need to seek _______________ help. Friends and family members should avoid trying to diagnose an eating disorder.
    professional

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. _______________ is a condition characterized by disordered eating, lack of menstrual periods, and osteoporosis.
    Female athlete triador  
    The female athlete triad

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

  1. Many signs and symptoms of anorexia nervosa, such as cold intolerance and decreased metabolic rate, are the result of ____________.
    semi-starvationor  
    semistarvation  or  
    starvation  or  
    starving

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. _______________ factors appear to play a role in anorexia nervosa, as can be seen from identical twin studies.
    Geneticor  
    Hereditary  or  
    Inherited  or  
    Heredity

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Anorexics and bulimics often come from dysfunctional families. Individuals with ____________ tend to come from families that are overprotective and rigid.
    anorexiaor  
    anorexia nervosa

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Anorexics and bulimics often come from dysfunctional families. Individuals with ____________ tend to come from disengaged, loosely organized families.
    bulimiaor  
    bulimia nervosa

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. The hormonal changes associated with cessation of menstruation increase the risk of ____________ among women with eating disorders.
    osteoporosisor  
    bone loss

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. The slower basal metabolism that occurs as a consequence of anorexia nervosa is caused by decreased synthesis of _______________ hormone.
    thyroid

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. As metabolism slows, _______________ decreases, leading to fatigue, fainting, and an overwhelming need for sleep.
    heart rateor  
    the heart rate  or  
    pulse rate  or  
    the pulse rate

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. As anorexia nervosa progresses, _______________ appears, which is the development of downy hairs on the body.
    lanugo

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. One leading cause of death in anorexics is a disturbance in heart rhythm resulting from low blood _______________ because of poor nutrient intake and vomiting.
    potassiumor  
    K  or  
    K+

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. One of the biggest barriers to the treatment of anorexia is _______________ of the problem by the anorexic person and the family. With this lack of insight, it is hard to get them into treatment.
    denial

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. The first goal of nutritional therapy for the anorexic person is to increase _______________ intake.
    foodor  
    calorie  or  
    calories  or  
    kilocalorie  or  
    kilocalories  or  
    kcal  or  
    kcals  or  
    energy

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. A(n) ____________ often consists of high-carbohydrate, convenience foods and may be triggered by stress, boredom, loneliness, or depression.
    binge

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Some common methods of ____________ include vomiting, laxatives, diuretics, and excessive exercise.
    purging

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Most health problems in bulimia (e.g., tooth decay, stomach ulcers, and esophageal tears) arise as a result of _______________ to purge excess calories.
    vomitingor  
    throwing up  or  
    purging

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Some psychotherapists will prescribe _______________ medications to deal with the mood disorder associated with bulimia.
    antidepressantor  
    anti-depressant  or  
    depression  or  
    anti-depression  or  
    psychiatric  or  
    antiseizure  or  
    anti-seizure  or  
    selective serotonin reuptake inhibitor  or  
    selective serotonin reuptake inhibitors  or  
    SSRI  or  
    SSRIs

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. _______________ is a practice in which excessive amounts of food are eaten in response to emotions such as anxiety and anger. Therefore, eating is used as an emotional outlet.
    Binge-eatingor  
    Binge eating  or  
    Binge-eating disorder  or  
    Binge eating disorder

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

  1. Consuming more than one-third of one’s daily caloric intake after the evening meal is characteristic of _______________.
    night eating syndromeor  
    night-eating syndrome  or  
    night eating  or  
    night-eating

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

Multiple Choice Questions

  1. All of the following are true of anorexia nervosa except
    A. distorted body image.
    B. decreased heart rate.
    C. denial of appetite.
    D. increased body temperature.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. Anorexia nervosa sufferers
    A.tend to be between 25 and 35 years of age.
    B. tend to be adolescent and early adult girls.
    C. lack denial of their disease.
    D. see themselves as thin even though they are fat.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Which of the following is characteristic of bulimics?
    A.Binge eating
    B. Have obvious symptoms
    C. Tend to be very thin
    D. Are almost never male

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Criteria for diagnosing anorexia nervosa include all the following except
    A. body weight 15 percent below expected.
    B. intense fear of becoming too thin.
    C. feels fat even when emaciated.
    D. amenorrhea.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. Criteria for diagnosing bulimia nervosa includes all the following except
    A. overconcern with body shape and weight.
    B.  purposely eats large quantities of food and feels tremendous control in doing it.
    C.  uses purging techniques like self-induced vomiting.
    D.  two binge-eating episodes per week for at least 3 months.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Prevention of eating disorders might include any of the following except
    A. discourage dieting.
    B. teach normal, healthy approach to eating and nutrition.
    C. encourage eating in relation to hunger and satiety cues.
    D. weighing often.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.06 Describe methods to reduce the development of eating disorders, including the use of warning signs to identify early cases.
Section: 11.05 Prevention of Eating Disorders
Topic: Eating Disorders

 

  1. Which characteristic is more indicative of bulimia than anorexia nervosa?
    A.Rigid, disciplined dieting
    B. Feeling a sense of power because of strict discipline and self-denial
    C. Fluctuating weight
    D. Lack of menstruation

 

Bloom’s Level: 4. Analyze
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Which of the following is not a sign or symptom of night eating syndrome?
    A.Not feeling hungry in the morning and delaying the first meal until several hours after waking
    B. Overeating in the evening with more than one-third of daily food intake after dinner
    C. Difficulty staying awake and not feeling hungry before falling asleep at night
    D. Feeling depressed, especially at night

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

  1. All of the following can initiate the problem of anorexia nervosa except
    A. comments from significant others about being too fat.
    B. a job or profession that demands maintaining a certain weight.
    C. coming from a supportive family.
    D. leaving home and family for college.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Night eating syndrome is characterized by evening hyperphagia, which is defined as
    A. eating all of total daily calories after the evening meal.
    B.  eating one-half of total daily calories after the evening meal.
    C.  eating one-half of total daily calories at the evening meal.
    D.  eating more than one-third of total daily calories after the evening meal.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

  1. All of the following are true of an anorexic person who falls below 75 percent of normal body weight except
    A. hospitalization is almost always necessary.
    B. cure becomes very difficult.
    C. premature death is likely.
    D. loss of menstrual period becomes irreversible.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. A person with anorexia nervosa is likely to
    A.come from a low socioeconomic class.
    B. come from a loose, flexible home.
    C. grow up in a perfectionistic home with very high expectations.
    D. have a mother with a healthy view of the body and food habits.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. The family of a bulimic tends to
    A. have a great deal of conflict.
    B.  have an overbearing father and mother.
    C.  be overprotective.
    D.  be rigid, with members over-involved with one another.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Anorexia nervosa is defined as
    A.hyperactivity.
    B. compulsive eating.
    C. purging, including laxatives and diuretics.
    D. psychological denial of appetite.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. A condition of self-induced severe weight loss, particularly common in adolescent girls, is called
    A.malnutrition.
    B. anorexia nervosa.
    C. bulimia nervosa.
    D. binge-eating disorder.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. What is the name of the condition characterized by disordered eating, lack of menstrual periods, and osteoporosis?
    A.Female anorexia
    B. Female bulimia
    C. Female athlete triad
    D. Binge eating disorder

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

  1. The incidence of anorexia nervosa is highest in
    A.adolescent males from middle and high socioeconomic classes.
    B. adolescent females from middle and upper socioeconomic classes.
    C. adolescent males from low-income classes.
    D. preteen females from low-income classes.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Which of the following is not characteristic of individuals who develop eating disorders?
    A.From middle- and upper-class families
    B. Highly competitive
    C. From families with unrealistic expectations
    D. Have high self-esteem

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. Which of the following is not an early warning sign of anorexia nervosa?
    A.Withdrawing from family and friends
    B. Cooking a large meal and watching others eat, but not eating themselves
    C. Sleeping often and having no interest in exercise
    D. Becoming irritable and hostile

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.06 Describe methods to reduce the development of eating disorders, including the use of warning signs to identify early cases.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. At later stages in anorexia development, anorexics
    A. do not feel hungry.
    B.  abstain from beverages and food.
    C.  eat 1,200 to 1,500 kilocalories per day.
    D.  eat 300 to 600 kilocalories per day.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. The semistarvation of anorexia nervosa results in all the following physiological changes except
    A. dry, scaly, cold skin.
    B. lanugo hair.
    C. increased heart rate.
    D. iron-deficiency anemia.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. The slower basal metabolism that accompanies anorexia nervosa is caused by
    A.decreased synthesis of growth hormone.
    B. decreased synthesis of thyroid hormone.
    C. low intake of iron.
    D. hypoglycemia.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. In anorexia nervosa, low blood potassium levels are associated with all of the following except
    A. poor nutrient intake.
    B. diuretic use.
    C. heart rhythm disturbances.
    D. low protein intake.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Loss of menstrual periods associated with anorexia nervosa is caused by
    A.low body fat content.
    B. loss of lean body mass.
    C. low thyroid hormone synthesis.
    D. lanugo.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. A major characteristic of an anorexic person that significantly inhibits successful treatment is
    A.suppression of feelings.
    B. denial of the problem.
    C. rationalization of the problem.
    D. high self-esteem.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. One of the best ways to get anorexics into treatment is to
    A. threaten them.
    B.  deny the disorder.
    C.  keep offering them food.
    D.  have a group intervention of friends and family to confront them with the problem.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. The most long-term success in anorexia nervosa treatment has been with
    A.hospitalization and feeding via a tube.
    B. a multidisciplinary team of health care providers.
    C. scare tactics.
    D. outpatient treatment.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. The first goal in nutrition therapy for anorexia nervosa is
    A.to increase weight to return the basal metabolic rate to normal.
    B. to stop further weight loss.
    C. hospitalization and forced feeding.
    D. rapid weight gain to reverse physical symptoms.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. All of the following are goals for an anorexic person except
    A. gain 2-3 pounds per week.
    B. a slow rate of weight gain.
    C. for weight to exceed 90 percent of pre-illness weight.
    D. keep activity at a high level.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. The typical characteristics for binge-eating disorder include binge-eating episodes
    A.not accompanied by purging.
    B. that do not cause distress.
    C. no more than once per week.
    D. that can be controlled or stopped at will.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

  1. All of the following are helpful for the recovery of the anorexic person except
    A. separation from the family.
    B.  using antidepressant medications.
    C.  joining a self-help group.
    D.  establishing a strong relationship with a supportive person.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. A disorder in which frequent bingeing and possibly purging occurs is called
    A.hypoglycemia.
    B. bulimia.
    C. anorexia nervosa.
    D. compulsive overeating.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. All of the following are true about bulimia except
    A. the disordered behavior is secretive.
    B. frequent bingeing and purging occurs.
    C. it most commonly occurs in adolescent and college-age individuals.
    D. the result is low body weight.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

  1. A common characteristic of both bulimics and anorexics is that they are
    A.male.
    B. born underweight for height.
    C. perfectionists.
    D. able to recognize their behavior as abnormal.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. A difference between anorexics and bulimics is that
    A.anorexics turn away from food during a crisis, whereas bulimics turn toward food.
    B. bulimics exhibit denial of the disorder, whereas anorexics know their behavior is abnormal.
    C. anorexics come from loosely organized families, whereas bulimics come from overly-organized families.
    D. bulimics tend to be methodical, whereas anorexics tend to be impulsive.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Which of the following is true about the bingeing behavior of the bulimic?
    A.Violation of rigid food rules can initiate a binge.
    B. Binges most often occur during the morning.
    C. Binges usually last 15 to 30 minutes.
    D. Accomplishing a personal goal usually initiates a binge.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. A food typically chosen for a bulimic binge is
    A.chicken.
    B. milk.
    C. donuts.
    D. pizza.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Which of the following is true about purging behavior related to bulimia?
    A. There are no medical risks to purging.
    B.  After many months of purging, it gets harder and harder to do.
    C.  After vomiting, many kilocalories from the food eaten are still absorbed.
    D.  Few kilocalories are absorbed when laxatives are used as a purging technique.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. All of the following are associated with bulimia except
    A. less sexual activity than the general population.
    B. compulsive lying.
    C. drug abuse.
    D. shoplifting.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Most of the health problems in bulimia arise from
    A.binge eating.
    B. vomiting.
    C. using laxatives.
    D. eating sweets.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Joni uses ipecac syrup to promote vomiting after her binges. All of the following are negative effects of vomiting except
    A. tooth decay.
    B. swelling of salivary glands.
    C. stomach ulcers.
    D. high blood potassium levels, which disturb heart rhythm.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Treatment for bulimia should last at least how many weeks?
    A.4
    B. 8
    C. 16
    D. 32

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. An effective nutritional counseling approach to bulimia involves all the following except
    A. a daily meal plan.
    B. keeping a daily food diary.
    C. helping the person correct misconceptions about food.
    D. suggesting that the person follow strict food rules to control eating.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Jane is a binge eater. Which of the following is probably not true about her?
    A.There is a high probability that she comes from an alcoholic family and may have been sexually abused.
    B. She uses food to numb herself in response to disruptive emotions such as anger and hurt.
    C. She binges on large quantities of food and purges.
    D. She most likely does not have the persistent preoccupation with body shape, weight, and thinness that anorexics and bulimics have.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

  1. Which of the following is the best treatment approach for binge-eating disorder?
    A. A diet that lists foods to be eaten and others to be avoided.
    B.  A structured eating plan that the person eats without regard to his or her hunger signals.
    C.  Teaching them not to be selfish and work at nurturing others.
    D.  An eating plan that does not restrict particular foods, in which the person eats in response to hunger signals.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

 

  1. Studies have shown that night eating syndrome symptoms, including nocturnal ingestion of food and evening hyperphagia, are significantly improved with use of
    A. an antibiotic.
    B.  an antidepressant.
    C.  a sleeping pill.
    D.  amphetamines.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.04 Describe still other forms of eating disorders: binge-eating disorder, night eating syndrome, and the female athlete triad.
Section: 11.04 Other Disordered Eating Patterns
Topic: Eating Disorders

  1. The most significant factor promoting eating disorders in North American culture is
    A.food availability.
    B. the current focus on physical fitness.
    C. societal emphasis on being thin and the link between thinness and social value.
    D. the fatty foods emphasized in our culture.

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.05 Relate the presence of eating disorders to current social trends.
Section: 11.01 From Ordered to Disordered Eating Habits
Topic: Eating Disorders

 

  1. Slowly increasing body weight to achieve a BMI of 20 or more is a goal in the treatment of
    A. anorexia nervosa.
    B.  binge-eating disorder.
    C.  bulimia nervosa.
    D.  night eating syndrome.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Food diaries and a regular meal plan are commonly part of the treatment for
    A. anorexia nervosa.
    B.  female athlete triad.
    C.  night eating syndrome.
    D.  bulimia nervosa.

 

Bloom’s Level: 3. Apply
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Understanding the abnormality of the behavior is most common among people with
    A. anorexia nervosa.
    B.  bulimia nervosa.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

 

  1. Approximately half of the people with ____________ also suffer from chronic depression.
    A. female athlete triad
    B.  bulimia nervosa
    C.  anorexia nervosa

 

Bloom’s Level: 2. Understand
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders

  1. Patients with ____________ may present with clinical signs of semistarvation, such as decreased metabolic rate.
    A. anorexia nervosa
    B.  bulimia nervosa
    C.  binge-eating disorder
    D.  night eating syndrome

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. Cessation of menstruation is most likely associated with
    A. anorexia nervosa.
    B.  binge-eating disorder.
    C.  bulimia nervosa.
    D.  night eating syndrome.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Downy hair that grows on the body to counteract the heat loss associated with a lack of insulating subcutaneous fat is/are called
    A. endorphins.
    B.  lanugo.
    C.  hypothyroidism.
    D.  amenorrhea.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

 

  1. Coping with stress by not eating is a characteristic of
    A. anorexia nervosa.
    B.  bulimia nervosa.
    C.  binge-eating disorder.
    D.  night eating syndrome.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.02 Outline the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa.
Section: 11.02 A Closer Look at Anorexia Nervosa
Topic: Eating Disorders

  1. Coping with stress by eating is a characteristic of
    A. female athlete triad.
    B.  bulimia nervosa.
    C.  anorexia nervosa.

 

Bloom’s Level: 1. Remember
Learning Outcome: 11.03 Outline the causes of, effects of, typical persons affected by, and treatment for bulimia nervosa.
Section: 11.03 A Closer Look at Bulimia Nervosa
Topic: Eating Disorders


Section: Nutrition and Your Health
Topic: Lipids