NUR1172 EXAM 1 Tests Chap 2-5
Questions with All Correct Answers
Graded A+ 2026 Verified.
The rhythmic contractions that propel food through the intestinal tract are called:
1. segmentation.
2. peristalsis.
3. cardiospasm.
4. pendular movements. - Answer 2. peristalsis.
The substance that allows lipoproteins to carry lipids in the blood is:
1. phospholipid.
2. cholesterol.
3. chylomicrons.
4. glycerol. - Answer 1. phospholipid
Diets that contain less than 10% of kcalories as fat are not recommended because:
1. intake of carbohydrates would be too high.
2. this would require excessive use of fat replacers.
3. the diet would not provide satiety.
4. intake of essential fatty acids would be too low. - Answer 4. intake of essential fatty acids
would be too low.
The lipoprotein that helps slow the progression of atherosclerosis is:
1. very low-density lipoprotein (VLDL).
2. low-density lipoprotein (LDL).
3. chylomicron.
4. high-density lipoprotein (HDL). - Answer 4. high-density lipoprotein (HDL).
Digestion of fats is completed in the:
1. duodenum.
2. intestinal wall.
3. liver.
4. enterohepatic circulation. - Answer 2. intestinal wall.
,The digestive enzyme lecithinase acts in the small intestine to digest:
1. cholesterol.
2. lipids.
3. fatty acids.
4. lecithin. - Answer 4. lecithin.
Pancreatic lipase digests triglycerides by:
1. reducing the surface tension.
2. removing the glycerol.
3. breaking off one fatty acid at a time.
4. removing the cholesterol. - Answer 3. breaking off one fatty acid at a time
An important function of bile is to:
1. separate fatty acids from glycerol.
2. activate the intestinal lipases.
3. break the fat into globules.
4. neutralize gastric lipase. - Answer 3. break the fat into globules.
A compound that is necessary for emulsification of fat in the body is:
1. bile.
2. cholecystokinin.
3. chyme.
4. trypsin. - Answer 1. bile.
The hormone responsible for stimulating the gallbladder to contract and release bile is:
1. gastric lipase.
2. cholecystokinin.
3. vitamin D.
4. enterokinin. - Answer 2. cholecystokinin
The major portion of the chemical digestion of lipids occurs in the:
1. mouth.
2. stomach.
3. small intestine.
4. large intestine. - Answer 3. small intestine
,The lipoprotein that carries fat from a meal just consumed to the liver is:
1. very low-density lipoprotein (VLDL).
2. low-density lipoprotein (LDL).
3. chylomicron.
4. high-density lipoprotein (HDL). - Answer 3. chylomicron.
The lipoprotein that increases risk of cardiovascular disease is:
1. low-density lipoprotein (LDL).
2. high-density lipoprotein (HDL).
3. very low-density lipoprotein (VLDL).
4. chylomicron. - Answer low-density lipoprotein (LDL).
Cholesterol absorption may be decreased by intake of:
1. vitamin K.
2. plant sterols.
3. trans fats.
4. phospholipids. - Answer 2. plant sterols.
Plasma lipoproteins contain varying amounts of:
1. ascorbic acid.
2. triglycerides.
3. lecithin.
4. glucose. - Answer 2. triglycerides.
Most fat replacers are made from:
1. proteins.
2. carbohydrates.
3. cholesterol.
4. monoglycerides. - Answer 2. carbohydrates.
A high blood cholesterol level appears to be associated with the development of:
1. chronic kidney disease.
2. coronary heart disease.
3. Alzheimer's disease.
, 4. Addison's disease. - Answer 2. coronary heart disease.
The maximum recommended daily intake of cholesterol is:
1. 100 mg.
2. 200 mg.
3. 300 mg.
4. 400 mg. - Answer 3. 300 mg
A saturated fat that contains no cholesterol is:
1. butter.
2. coconut oil.
3. eggs.
4. fish. - Answer 2. coconut oil.
The endogenous supply of cholesterol is synthesized mainly in the:
1. large intestine.
2. liver.
3. muscles.
4. pancreas. - Answer 2. liver.
An important function of cholesterol is to:
1. form bile salts.
2. break down cell membranes.
3. metabolize carbohydrates.
4. produce vitamin A. - Answer 4. produce vitamin A.
Lipids are carried in the bloodstream in:
1. micelles.
2. glycolipids.
3. lecithin.
4. lipoproteins. - Answer 4. lipoproteins.
The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of
total kcalories from fat should fall between:
1. 10% and 20%.
Questions with All Correct Answers
Graded A+ 2026 Verified.
The rhythmic contractions that propel food through the intestinal tract are called:
1. segmentation.
2. peristalsis.
3. cardiospasm.
4. pendular movements. - Answer 2. peristalsis.
The substance that allows lipoproteins to carry lipids in the blood is:
1. phospholipid.
2. cholesterol.
3. chylomicrons.
4. glycerol. - Answer 1. phospholipid
Diets that contain less than 10% of kcalories as fat are not recommended because:
1. intake of carbohydrates would be too high.
2. this would require excessive use of fat replacers.
3. the diet would not provide satiety.
4. intake of essential fatty acids would be too low. - Answer 4. intake of essential fatty acids
would be too low.
The lipoprotein that helps slow the progression of atherosclerosis is:
1. very low-density lipoprotein (VLDL).
2. low-density lipoprotein (LDL).
3. chylomicron.
4. high-density lipoprotein (HDL). - Answer 4. high-density lipoprotein (HDL).
Digestion of fats is completed in the:
1. duodenum.
2. intestinal wall.
3. liver.
4. enterohepatic circulation. - Answer 2. intestinal wall.
,The digestive enzyme lecithinase acts in the small intestine to digest:
1. cholesterol.
2. lipids.
3. fatty acids.
4. lecithin. - Answer 4. lecithin.
Pancreatic lipase digests triglycerides by:
1. reducing the surface tension.
2. removing the glycerol.
3. breaking off one fatty acid at a time.
4. removing the cholesterol. - Answer 3. breaking off one fatty acid at a time
An important function of bile is to:
1. separate fatty acids from glycerol.
2. activate the intestinal lipases.
3. break the fat into globules.
4. neutralize gastric lipase. - Answer 3. break the fat into globules.
A compound that is necessary for emulsification of fat in the body is:
1. bile.
2. cholecystokinin.
3. chyme.
4. trypsin. - Answer 1. bile.
The hormone responsible for stimulating the gallbladder to contract and release bile is:
1. gastric lipase.
2. cholecystokinin.
3. vitamin D.
4. enterokinin. - Answer 2. cholecystokinin
The major portion of the chemical digestion of lipids occurs in the:
1. mouth.
2. stomach.
3. small intestine.
4. large intestine. - Answer 3. small intestine
,The lipoprotein that carries fat from a meal just consumed to the liver is:
1. very low-density lipoprotein (VLDL).
2. low-density lipoprotein (LDL).
3. chylomicron.
4. high-density lipoprotein (HDL). - Answer 3. chylomicron.
The lipoprotein that increases risk of cardiovascular disease is:
1. low-density lipoprotein (LDL).
2. high-density lipoprotein (HDL).
3. very low-density lipoprotein (VLDL).
4. chylomicron. - Answer low-density lipoprotein (LDL).
Cholesterol absorption may be decreased by intake of:
1. vitamin K.
2. plant sterols.
3. trans fats.
4. phospholipids. - Answer 2. plant sterols.
Plasma lipoproteins contain varying amounts of:
1. ascorbic acid.
2. triglycerides.
3. lecithin.
4. glucose. - Answer 2. triglycerides.
Most fat replacers are made from:
1. proteins.
2. carbohydrates.
3. cholesterol.
4. monoglycerides. - Answer 2. carbohydrates.
A high blood cholesterol level appears to be associated with the development of:
1. chronic kidney disease.
2. coronary heart disease.
3. Alzheimer's disease.
, 4. Addison's disease. - Answer 2. coronary heart disease.
The maximum recommended daily intake of cholesterol is:
1. 100 mg.
2. 200 mg.
3. 300 mg.
4. 400 mg. - Answer 3. 300 mg
A saturated fat that contains no cholesterol is:
1. butter.
2. coconut oil.
3. eggs.
4. fish. - Answer 2. coconut oil.
The endogenous supply of cholesterol is synthesized mainly in the:
1. large intestine.
2. liver.
3. muscles.
4. pancreas. - Answer 2. liver.
An important function of cholesterol is to:
1. form bile salts.
2. break down cell membranes.
3. metabolize carbohydrates.
4. produce vitamin A. - Answer 4. produce vitamin A.
Lipids are carried in the bloodstream in:
1. micelles.
2. glycolipids.
3. lecithin.
4. lipoproteins. - Answer 4. lipoproteins.
The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of
total kcalories from fat should fall between:
1. 10% and 20%.
