Chapter 6 Review Nutritional Sciences

Card Set Information

Author:
lindseypb
ID:
153011
Filename:
Chapter 6 Review Nutritional Sciences
Updated:
2012-05-09 17:23:55
Tags:
Review
Folders:

Description:
Chapter 6
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user lindseypb on FreezingBlue Flashcards. What would you like to do?


  1. Emerging research suggests that chronic_____ may play a role in triggering the process of atherosclerosis

    a)dieting

    b)inflammation

    c)high blood pressure

    d) high cholesterol intake
    B
  2. The difference between chylomicrons and VLDL is that chylomicrons are made from fat in ingested food by the ______ while VLDL can be made from excess carbohydrate,lipid, or protein by the _______.

    a)liver,adipocytes

    b)gallbladder, adipocytes

    c)intestinal cells, Liver

    d)stomach, pancreas
    C
  3. Which nutrients must be consumed in adequate levels in order to prevent the accumulation of homocysteine in the blood?

    a) vitamins A,C,E

    b)Selenium and Iron

    c)calcium, potassium

    d) B6,B12, folic acid
    D
  4. Experts reccomend that we consume at least ____mg of calcium/day

    a)500

    b)750

    c)1000

    d) 1250
    C
  5. What is an aneurysm?

    a) a clot in a blood vessel

    b)a weak or distended area in a blood vessel

    c)a hardened plaque-like area in a blood vessel

    d)a total blockage in a blood vessel
    A
  6. Dietitians often reccomend that we frequently consume foods containing omega 3 fatty acids. An omega 3 fatty acid is one that has its first double bond ____end of the molecule.

    a)between the third and fourth carbons from the carboxylic end

    b)between the third and fourth carbons from the methyl end

    c) between the second and third carbons from thte carboxylic end
    B
  7. What is the primary cause of CVD?
    a) imbalances in the levels of circulating blood lipids

    b)a slowing or complete obstruction of blood flow to parts of the body

    c)a slowing or complete lack of hemoglobins ability to bind to oxygen
    B
  8. Generally speaking, saturated fatty acids are contributed primarily by plant foods, whereas polyunsaturated fats are primarily from animal foods. T/F
    False
  9. All fatty acids contain a methyl end, a carboxylic acid end, and a backbone composed of a carbon chain

    T/F
    True
  10. Fatty acids not required for energy or other bodily functions are stored as_______ in specialized cells called _____


    a)triglycerides, adipocytes

    b)fatty acids, fat depositories

    c)glycerol, lipid silos
    A
  11. Which enzymes are responsible for the digestion of triglycerides?

    a)lipidases

    b)fat depredators

    c)lipases
    C
  12. What does the alpha end of a fatty acid contain?

    a)a phosphorous atom

    b) a carboxylic acid group

    c) a methyl group

    d) a nitrogen atom
    B
  13. The risk factors for CVD that include age, gender, genetics, and race are classified as ______ and _____

    a) major non modifiable

    b)contributing non modifiable

    c) major modifiable
    A
  14. Which lipoprotein do intestinal cells synthesize in order to circulate long chain fatty acids away from the GI tract

    a) VLDL

    b)chylomicrons

    c)triglycerides

    d)LDL
    B
  15. Fatty acids are typically found in food and in our bodies in the form of _____

    a)enzymes

    b)triglycerides

    c)glycerol
    B
  16. Which of the following foods provides the mos cholesterol in a single 3oz serving?

    a)oysters

    b)egg

    c)icecream

    d)salmon
    B
  17. Susan is studying to be a chef and is making "compound butter"--- butter which has been softened, mixed with a seasoning, chilled, and then served a number of ways. What type of fat would this be classified as?

    a)saturated

    b)unsaturated

    c)monounsaturated

    d)polyunsaturated

    d) a+c
    A
  18. YOur friend is consuming a very low fat diet in an attempt to lose weight. He considers all dietary fat to be bad for him and therefore thinks the less he eats, the better. You should point out to him that a very low fat diet could put him at rish for developing______.

    a)diabetes

    b)gout

    c)an EFA defiency

    d) an essential mineral defiency
    C
  19. Being obese increases your risk of cancer T/F
    True
  20. Research now suggest that high carb diets can lower HDL levels T/F
    True
  21. A stroke occurs when a portion of the brain does not recieve enough blood, and therefore not enough oxygen and critical nutrients. T/F
    True
  22. Sam's total cholesterol is 270mg/dl and his HDL Cholesterl is 30 mg/. What is his cholesterol ratio, and is it healthy or not?

    a) 1:9 healthy

    b) 1:1 healthy

    c)1:1 not healthy

    d) 9:1 not healthy
    D
  23. What % of the DV from trans fatty acids would you consume in the following meal: 1serving of sunny start cereal with 1c milk, 1 bagel with 1TBSP cream cheese and 1c milk.

    a)negligable, 0

    b) less than 1%

    c)closer to 2%

    d)unable to calculate; the FDA has not set a DV for trans fat
    D
  24. Higher consumption of some minerals, including calcium,potassium, and ____, may help lower blood pressure.

    a) zinc

    b) chromium

    c)magnesium

    d)iodine
    C
  25. A fatty acid designated at 18:1 has:

    a) 18 carbons

    b)18 carbons in the backbone

    c)1 double bond

    d)a and c

    e) b and c
    D
  26. The ability of cells to take up LDL particles may be influenced by mutations in the genes that code for:

    a) VLDL lipase

    b)LDL receptor proteins

    c)SFA receptor proteins

    d)MUFA transferase
    B

What would you like to do?

Home > Flashcards > Print Preview