Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna – Test Bank

True / False

1. ​A triglyceride must contain specific combinations of fatty acids.

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   The Chemist’s View of Lipids

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.2 – Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

KEYWORDS:   Bloom’s: Understand

2. High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Health Effects and Recommended Intakes of Fats

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.4 – Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

KEYWORDS:   Bloom’s: Understand

3. ​Not all fatty acids have the same cholesterol-raising effect.

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Health Effects and Recommended Intakes of Fats

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.4 – Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

KEYWORDS:   Bloom’s: Understand

4. Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Fats in Foods

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.5 – Discuss the seven functions of fats in foods.

KEYWORDS:   Bloom’s: Understand

5. It is possible to consume too little fat.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Fats in Foods

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.5 – Discuss the seven functions of fats in foods.

KEYWORDS:   Bloom’s: Remember

6. Research has shown that fat substitutes are always effective at promoting weight loss.​​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Fats in Foods

LEARNING OBJECTIVES:   NHHC.DEBR.17.4.5 – Discuss the seven functions of fats in foods.

KEYWORDS:   Bloom’s: Remember

Multiple Choice