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Worksheets2019-20 Nutrition Unit 2 Quiz 2
Total questions: 20
Worksheet time: 10mins
What type of fatty acid is found in high amounts in olive oil?
Saturated
Monounsaturated
Polyunsaturated
Partially hydrogenated
A person wishing to increase consumption of polyunsaturated fats should choose
coconut oil.
beef products.
vegetable oils
dairy products.
Which of the following lipids contain(s) saturated fat?
Butter only
Soybean oil only
Cottonseed oil only
Butter, cottonseed oil, and soybean oil
Which of the following CANNOT be found in plants?
Cholesterol
Triglycerides
Essential fatty acids
Nonessential fatty acids
Which of the following is a characteristic of cholesterol?
It is absorbed directly into the blood
It is a precursor for bile and vitamin D synthesis
It is not formed in the body when provided by the diet
It is found in abundance in tropical fats such as palm oil
6. Bile is known to assist in the absorption of
fat only.
all nutrients.
carbohydrate and fat only
carbohydrate, fat, and protein only
7. Your roommate Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. The doctor recommended he make dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis?
Low LDL and high HDL
Low HDL and high LDL
Low DLD and high DHD
Low LDH and low HDL
8. Important factors in the selection of a margarine product include all of the following EXCEPT
it should be trans fat free.
it should be soft instead of hard.
it should contain primarily omega-3 fatty acids.
it should list liquid vegetable oil as the first ingredient.
9. Which of the following foods provide(s) essential fatty acids?
Fish only
Beef only
Plants only
Fish, beef, and plants
10. Lipids that are solid at room temperature are known as
oils.
fats
omegas
glycerols.
11. Lipids that are liquid at room temperature are known as
oils.
fats.
omegas.
glycerols.
12. Which of the following is known as a tropical oil?
Coconut oil
Flaxseed oil
Safflower oil
Conjugated linoleic acid
13. Which of the following sources would yield the softest lipids at room temperature?
Lard
Beef
Pork
Safflower
14. A major cause of rancidity of lipids in foods is exposure to
heat and oxygen.
fluorescent lighting.
freezer temperatures
enrichment additives.
15. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?
Lard
Peanut oil
Soybean oil
Coconut oil
16. Which of the following has the highest percentage of its fat in saturated form?
Butter
Walnut oil
Beef tallow
Coconut oil
17. Which of the following has the highest percentage of its fat in polyunsaturated form?
Butter
Corn oil
Beef tallow
Coconut oil
18. Which of the following characteristics is shared by olive oil and canola oil?
Neither is liquid at room temperature
Neither contains saturated fatty acids
Both contain high levels of polyunsaturated fatty acids
Both contain high levels of monounsaturated fatty acids
19. Which of the following provides abundantamounts of omega-3 fatty acids?
Palm oil
Walnut oil
Soybean oil
Flaxseed oil
20. The food industry often carries out the process of hydrogenation on which of the following lipids?
Corn oil
Olive oil
Beef tallow
Coconut oil
