TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
Chapter 03: Fats Chapter 03: Fats
Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition
MULTIPLE CHOICE
1. The functions of fat in the body include
a. enzyme production, insulation of long bones, and bone structure.
b. formation of bone structure and energy for daily activities.
c. flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs.
d. insulation of vital organs, temperature regulation, and cell membrane structure.
ANS: D
In the body, fat around vital organs and under the skin provides insulation and helps regulate
body temperature; fat is also a component of cell membrane structure.
DIF: Cognitive Level: Knowledge REF: p. 32 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The number of kilocalories from fat in a meal that contains 35 g fat is
a. 35.
b. 140.
c. 315.
d. 350.
ANS: C
Fat contains 9 kcal/g, so 35 g 9 kcal/g = 315 kcal.
NURSINGTB.COM
DIF: Cognitive Level: Application REF: p. 39
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. The recommended total calories provided by fat in an 1800-calorie diet should not exceed
a. 180 calories.
b. 270 calories.
c. 630 calories.
d. 720 calories.
ANS: C
It is recommended that no more than 35% of total calories come from fat. In an 1800-calorie
diet: 1800 0.35 = 630 calories.
DIF: Cognitive Level: Application REF: p. 39
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. An element not found in triglycerides is
a. carbon.
b. hydrogen.
c. nitrogen.
d. oxygen.
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, TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
ANS: C
Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein
molecule.
DIF: Cognitive Level: Knowledge REF: p. 27 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Triglycerides are composed of
a. glycerol and amino acids.
b. trans-fatty acids.
c. hydrogenated fatty acids.
d. glycerol and fatty acids.
ANS: D
A triglyceride is composed of three fatty acids attached to a glycerol base.
DIF: Cognitive Level: Knowledge REF: pp. 27-28 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is
the
a. amount of water it contains.
b. amount of cholesterol it contains.
c. source.
d. amount of hydrogen it contains.
ANS: D
Fatty acids are saturated or unsaturated
NURSIN depending
GTB.COon M whether they are filled with hydrogen. A
fatty acid that is not completely filled with all the hydrogen it can hold is unsaturated; the
structure of a saturated fatty acid is completely filled with all the hydrogen bonds it can hold.
DIF: Cognitive Level: Knowledge REF: pp. 27-28 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. An example of a food that contains a high level of saturated fatty acids is
a. beefsteak.
b. olive oil.
c. green tomatoes.
d. whole-grain bread.
ANS: A
Saturated fats are commonly found in animal products. Unsaturated and monounsaturated fats
are mostly derived from plant sources. However, tropical oils such as coconut and palm oils,
as well as hydrogenated oils, are saturated.
DIF: Cognitive Level: Application REF: p. 28
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. Of the following fats, the one that is least saturated is
a. safflower oil.
b. coconut oil.
This study source was downloaded by 100000841689952 from CourseHero.com on 05-28-2022 02:28:05 GMT -05:00
https://www.coursehero.com/file/63815001/TB03pdf/ NURSINGTB.COM
Chapter 03: Fats Chapter 03: Fats
Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition
MULTIPLE CHOICE
1. The functions of fat in the body include
a. enzyme production, insulation of long bones, and bone structure.
b. formation of bone structure and energy for daily activities.
c. flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs.
d. insulation of vital organs, temperature regulation, and cell membrane structure.
ANS: D
In the body, fat around vital organs and under the skin provides insulation and helps regulate
body temperature; fat is also a component of cell membrane structure.
DIF: Cognitive Level: Knowledge REF: p. 32 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The number of kilocalories from fat in a meal that contains 35 g fat is
a. 35.
b. 140.
c. 315.
d. 350.
ANS: C
Fat contains 9 kcal/g, so 35 g 9 kcal/g = 315 kcal.
NURSINGTB.COM
DIF: Cognitive Level: Application REF: p. 39
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. The recommended total calories provided by fat in an 1800-calorie diet should not exceed
a. 180 calories.
b. 270 calories.
c. 630 calories.
d. 720 calories.
ANS: C
It is recommended that no more than 35% of total calories come from fat. In an 1800-calorie
diet: 1800 0.35 = 630 calories.
DIF: Cognitive Level: Application REF: p. 39
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. An element not found in triglycerides is
a. carbon.
b. hydrogen.
c. nitrogen.
d. oxygen.
This study source was downloaded by 100000841689952 from CourseHero.com on 05-28-2022 02:28:05 GMT -05:00
https://www.coursehero.com/file/63815001/TB03pdf/ NURSINGTB.COM
, TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX
ANS: C
Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein
molecule.
DIF: Cognitive Level: Knowledge REF: p. 27 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Triglycerides are composed of
a. glycerol and amino acids.
b. trans-fatty acids.
c. hydrogenated fatty acids.
d. glycerol and fatty acids.
ANS: D
A triglyceride is composed of three fatty acids attached to a glycerol base.
DIF: Cognitive Level: Knowledge REF: pp. 27-28 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is
the
a. amount of water it contains.
b. amount of cholesterol it contains.
c. source.
d. amount of hydrogen it contains.
ANS: D
Fatty acids are saturated or unsaturated
NURSIN depending
GTB.COon M whether they are filled with hydrogen. A
fatty acid that is not completely filled with all the hydrogen it can hold is unsaturated; the
structure of a saturated fatty acid is completely filled with all the hydrogen bonds it can hold.
DIF: Cognitive Level: Knowledge REF: pp. 27-28 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. An example of a food that contains a high level of saturated fatty acids is
a. beefsteak.
b. olive oil.
c. green tomatoes.
d. whole-grain bread.
ANS: A
Saturated fats are commonly found in animal products. Unsaturated and monounsaturated fats
are mostly derived from plant sources. However, tropical oils such as coconut and palm oils,
as well as hydrogenated oils, are saturated.
DIF: Cognitive Level: Application REF: p. 28
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. Of the following fats, the one that is least saturated is
a. safflower oil.
b. coconut oil.
This study source was downloaded by 100000841689952 from CourseHero.com on 05-28-2022 02:28:05 GMT -05:00
https://www.coursehero.com/file/63815001/TB03pdf/ NURSINGTB.COM
