Nutrition Chp.5 (6)

Card Set Information

Author:
hey_itsdarra
ID:
297377
Filename:
Nutrition Chp.5 (6)
Updated:
2015-03-02 21:51:26
Tags:
UofM NUTR
Folders:
UofM NUTR
Description:
test 2
Show Answers:

Home > Flashcards > Print Preview

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


  1. Which of the following is a feature of fat intake and health?
    A. Intake of saturated fat raises blood cholesterol more so than intake of cholesterol.
    B. High intakes of should and medium-chain fatty acids raise high-density lipoprotein levels
    C. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats afer blood cholesterol levels
    D. High intakes of fish oil lower bleeding time and imporove diabetes and wound healing
    A. Intake of saturated fat raises blood cholesterol more so than intake of cholesterol.
    (this multiple choice question has been scrambled)
  2. Important factors in the selection of a margarine product include all of the following except
    A. it should be trans fat free.
    B. it should be soft instead of hard.
    C. it contains primarily omega-3 fatty acids.
    D. it lists liquid vegetable oil as first ingredient.
    C. It contains primarily omega 3 fatty acids
    (this multiple choice question has been scrambled)
  3. Which of the following describes a recognized relationship between dietary fat and cancer?A. Dietary fat initates rather than promotes cancer formation.
    B. High saturated fat intake raises the risk for prostate cancer.
    C. High intakes of omega-3 fatty acids promote cancer development in animals. 
    D. The evidence linking fat intake with cancer is stronger than that linking it with heart disease
    B. High saturated fat intake raises the risk for prostate cancer.
  4. Studies show that regular consumption of fatty fish leads to 
    A. decrased storage of omega-3 fatty acids.
    B. greater tendency of the blood to clot.
    C. lower blood pressure.
    D. higher blood cholesterol.
    C. lower blood pressure
    (this multiple choice question has been scrambled)
  5. Of the following foods, which had the highest percentage of its fat in saturated form?
    A. Butter
    B. Soybean
    C. Coconut
    D. Beef fallow
    C. Coconut
    (this multiple choice question has been scrambled)
  6. According to the Dietary Guidelines, what should be the maximum total fat intake as a percent of energy intake?
    A. 30
    B. 10
    C. 20
    D. 40
    A. 30
    (this multiple choice question has been scrambled)
  7. Which the following is considered a major source of polyunsaturated fat?
    A. Palm oil
    B. Chickent fat
    C. Corn oil
    D. Peanut oil
    C. corn oil
    (this multiple choice question has been scrambled)
  8. For most adults, what is the recommended minimum amount of fat that should be consumed, as a percentage of total energy intake?
    A. 20
    B. 5
    C. 15
    D. 35
    A. 20
    (this multiple choice question has been scrambled)
  9. Which of the following is a feature of polyunsaturated fats?
    A. Solid at refrigerator temperature
    B. Solid at room temperature
    C. Low melting point
    D. High melting point
    C. Low melting point
    (this multiple choice question has been scrambled)
  10. Approximately how many grams of fat would be contained in an 800 kcalorie meal which provides 50% of the energy from carbohydrate, 20% from protein, and the remainder from fat?A. 15
    B. 22
    C. 27
    D. 35
    C. 27

What would you like to do?

Home > Flashcards > Print Preview