Test Bank Of Basic Nutrition and Diet Therapy 14th Edition By Williams

Sample Test Chapter 3: Fats Test Bank 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. Test Bank Of Basic Nutrition and Diet Therapy 14th Edition By Williams 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: 36 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. DIF: Cognitive Level: Application REF: 36 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 3. The recommended total calories provided by fat in an 1800 calorie diet would be a. 180-270 calories. b. 360-630 calories. c. 540-630 calories. d. 540-720 calories. ANS: B It is recommended that no more than 20% to 35% of total calories come from fat. In an 1800 calorie diet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories. DIF: Cognitive Level: Application REF: 42-43 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. ANS: C Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein molecule. DIF: Cognitive Level: Knowledge REF: 31 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: 31 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 depending on 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: 31-32 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. beef steak. 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: 32 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. corn. c. cottonseed. d. soybean. ANS: A Unsaturated fats listed in order of degree of unsaturation are safflower, corn, cottonseed, and soybean. DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 9. Most fatty acids in plant foods are