The Dental Hygienists Guide to Nutritional Care 4th Edition By Stegeman – Test Bank

The Dental Hygienists Guide to Nutritional Care 4th Edition By Stegeman – Test Bank

Chapter 06: Lipids: The Condensed Energy

Test Bank

MULTIPLE CHOICE

1. Three fatty acids attached to a glycerol is a triglyceride. Each of the fatty acids attached to a particular triglyceride is the same.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Each of the fatty acids attached to a triglyceride can be different. They can be long, medium, or short, and saturated or unsaturated. Medium-chain and short-chain fatty acids are readily digested and absorbed, but most fats in foods contain more difficult to digest long-chain fatty acids.

REF: p. 103

2. Lipids provide more energy per gram than carbohydrate, because lipids contain more oxygen in proportion to hydrogen and carbon.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: C

Structurally, lipids contain less oxygen in proportion to hydrogen and carbon. Note that lipids provide more energy per gram than carbohydrates or protein do.

REF: p. 102

3. Saturated fatty acids (SFAs) contain only single bonds. Palmitic and stearic acids, both SFAs, are structural components of the periodontium.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Palmitic and stearic acids, both SFAs, are structural components of tooth enamel and dentin. Note that saturated fatty acids are classified according to their degree of saturation, which depends on the number of hydrogen atoms attached to the carbon. SFAs also contain only single bonds, with each carbon having two attached hydrogen atoms.

REF: p. 103

4. Oleic acid is classified as a trans fatty acid because it is hydrogenated.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: D

Although it is true that trans fatty acids are hydrogenated, oleic acid is neither hydrogenated nor is it a trans fatty acid. Oleic acid is classified as a monounsaturated fatty acid because it contains only one double bond.

REF: p. 103 | p. 104

5. Excess dietary carbohydrates and protein are converted to fat. These substances are first converted into triglycerides and then stored in adipose tissue.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: D

Excess dietary carbohydrates and protein are not converted to triglyceride before being stored in adipose tissue. Triglycerides are the primary form of fat in the body.

REF: p. 103 | p. 106

6. Stearic acid is associated with heart disease because it has a detrimental effect on serum cholesterol.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

Stearic acid, found in beef and cocoa butter, does not have a detrimental effect on serum cholesterol.

REF: p. 113

7. The strongest dietary determinant of blood cholesterol is dietary saturated and trans fatty acid because they reduce concentration of lipids in the blood.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: C

Dietary saturated fats and trans fatty acid (known as trans fat) are the strongest dietary determinant of blood cholesterol. The reason is that they significantly increase the concentration of lipids in the blood, referred to as hyperlipidemia. Total dietary fat content also affects serum (blood) lipid levels, but it is the dietary saturated and trans fats that are most detrimental.

REF: p. 113

8. Patients should be counseled to substitute foods with trans fats for those with saturated fat, because saturated fat has a less detrimental effect on blood lipids.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

Substituting trans fats with saturated fat is not recommended. Both substances have undesirable effects on blood lipids.

REF: p. 108

9. Lecithin, a phospholipid used for energy, is present in all cells. Lecithin is present in thromboplastin, which is necessary for blood clotting.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Cephalin, another phospholipid, is present in thromboplastin, which is necessary for blood clotting. Phospholipids include lecithin, cephalin, and sphingomyelin.

REF: p. 104

10. Fats with a high proportion of saturated fatty acids can deteriorate and become rancid, because they are converted to peroxides as they oxidize and decompose.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: D

Unsaturated fatty acids are much more likely than saturated fatty acids to become rancid as they decompose. Through oxidation of decomposition unsaturated fatty acids form peroxides that may be toxic in large amounts.

REF: p. 104

11. Each of the following is true of fatty acids except one. Which one is the exception?

a.

The carbon chain length is a determinant of flavor and hardness.

b.

The degree of saturation is a determinant of melting point.

c.

Melting point is the temperature at which a product becomes a gel.

d.

Most saturated fatty acids are solid at room temperature.

ANS: C

Melting point is the temperature at which a product becomes a liquid. The carbon chain length and degree of saturation determine various properties of fats, including their flavor and hardness or melting point. Note that most animal fats, being solid at room temperature, are predominately saturated fats.

REF: p. 104

12. Which fatty acid has the most hydrogen atoms?

a.

Saturated

b.

Monounsaturated

c.

Polyunsaturated

ANS: A

Saturation of a fatty acid depends on the number of hydrogen atoms attached to a carbon atom. A saturated fatty acid has two hydrogen atoms attached to each carbon. Monounsaturated and polyunsaturated contain fewer hydrogen atoms in this arrangement. Note that these differences are also due to variations in the type of bond between the carbon and hydrogen atoms.

REF: p. 103

13. Hydrogenation results in naturally unsaturated vegetable oils being changed to saturated fatty acids (SFAs). This process changes the proportion of the SFAs, but does not influence the shape of the fatty acid.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Hydrogenation not only changes the proportion of the SFAs, it also alters the shape of the fatty acid. When hydrogen atoms are rotated so that they are on opposite sides of the bond, in the “trans” position, the fatty acid is called a trans fatty acid. Note that many foods such as margarines and cooking oils are partially hydrogenated.

REF: p. 103

14. Lipoproteins are compound lipids composed or each of the following except one. Which one is the exception?

a.

Linoleic acid

b.

Triglycerides

c.

Phospholipids

d.

Cholesterol

ANS: A

Linoleic acid is a polyunsaturated fatty acid. Lipoproteins are compound lipids composed of triglycerides, phospholipids, and cholesterol combined with protein.

REF: p. 104

15. Each of the following is true of phospholipids except one. Which one is the exception?

a.

They contain phosphorus and a nitrogenous base.

b.

They contain fatty acids and glycerol.

c.

They cannot be absorbed intact.

d.

They are a structural component of tooth enamel, dentin, and cell membranes.

e.

They are used for energy.

ANS: E

Phospholipids are not used for energy, even in a state of severe starvation. Although not completely understood, phospholipids are involved in the initiation of calcification and mineralization in teeth and bones. They are present in higher amounts in the enamel matrix of teeth than in dentin. Because phospholipids cannot be absorbed intact, they must be broken down into their chemical components before absorption.

REF: p. 104

16. Each of the following is true of the recommendations in the Dietary Guidelines except one. Which one is the exception?

a.

Consumption of SFAs and trans fats should be as low as possible.

b.

Less than 10% of kilocalories should come from saturated fats.

c.

Replace saturated fats with monounsaturated and polyunsaturated fats.

d.

Substitute saturated fats with high carbohydrate foods.

ANS: D

The Dietary Guidelines recommend restriction of SFAs, but studies do not support substituting saturated fats with high carbohydrate (starchy) foods. Rather, they recommend modifying the type of fat to protect better against heart disease.

REF: p. 108

17. Linoleic and arachidonic acids are omega-6 fatty acids because their first double bond occurs on the sixth carbon from the omega (terminal) end.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: A

This question accurately explains the meaning of the term omega-6 fatty acid. Likewise, the first double bond on omega-3 fatty acids occurs three carbon atoms from the omega end of the molecule. Note that both omega-3 and omega-6 fatty acids are polyunsaturated fatty acids.

REF: p. 105 | p. 106

18. Each of the following is a true of cholesterol except one. Which one is the exception?

a.

Cholesterol is a precursor of vitamin D.

b.

Lipoproteins transport cholesterol in the blood.

c.

It has a complex hexagonal structure.

d.

Cholesterol intake is not essential.

e.

Cholesterol is a sterol derivative.

ANS: C

Cholesterol has a complex ring structure. Because the body frequently produces more cholesterol than is absorbed, cholesterol intake is not essential. Note that cholesterol has important functions as a constituent of brain, nervous tissue, and bile salts.

REF: p. 105

19. Manufacturers must reserve descriptions such as “zero or no trans fat” to foods void of trans fat because USDA guidelines require this strict interpretation.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

Unfortunately for consumers, both the statement and the reason are incorrect. The U.S. Food and Drug Administration (USDA) allows manufacturers to label a food as “zero” trans fats if the product contains less than 0.5 g per serving. Canadian regulations set the labeling threshold at 0.2 g per serving. As some “servings” are small, trans fat consumption of such a “zero trans fat” food can be significant.

REF: p. 112

20. Interesterification blends highly saturated fats with oils to produce trans fatty acid alternatives. This process shows promise in reducing the detrimental effect of SFAs on blood lipids.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Interesterification is a modification of the hydrogenation process that produces trans fats. Highly saturated fats are blended with oils to produce alternative fats with intermediate characteristics called intersified fats. Many of the trans fat alternatives, especially those made from tropical fats containing SFA, have undesirable effects on blood lipids. Although the consensus is that while the newer alternative fats are overall less damaging, some intersified fat margarines are more damaging than their conventional counterparts.

REF: p. 114

21. Researchers have associated all the following with cancer except one. Which one is the exception?

a.

Saturated fat

b.

Omega-3 fatty acids

c.

Kilocalories contributed by fat

d.

Increased body weight

ANS: B

Omega-3 fatty acids and other polyunsaturated fatty acids have not been associated with an increased risk of cancer. Also considered safe are monounsaturated fatty acids. Despite many uncertainties about the relationship between dietary fat and cancer risk, the consensus is to limit total fat intake, especially saturated fat.

REF: p. 114

22. Fats contribute to a feeling of fullness for a longer time than carbohydrates or protein because digestion of high-fat meals more efficiently deposits fat molecules in adipose tissue.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: C

Although it is true that fats contribute to fullness for a longer time that carbohydrates or proteins, the reason is that digestion of fat occurs more slowly. A pertinent point to convey to patients is that the higher the fat content of a meal, the longer the food remains in the stomach. Regardless of the time that fat lingers in the stomach, 95% of ingested fat is absorbed. Note that fat, which is not used for energy production, insulation, cushioning of vital organs, is stored in adipose tissue as fat.

REF: p. 105

23. Each of the following is true of characteristics of fats except one. Which one is the exception?

a.

Soft fats that are liquid at body temperature are digested more quickly than hard fats.

b.

Hard fats are digested more quickly than soft fats that are liquid at body temperature.

c.

Fats that contribute to palatability and flavor of foods.

d.

Cooked fats improve texture of foods.

ANS: B

Hard fats, such as meat, take longer to digest than soft fats, such as margarine. Margarine becomes liquid at body temperature, whereas meat does not. The improved palatability and texture that fats contribute to food make them difficult to eliminate from the diet. As a result of health concerns regarding dietary fats, numerous foods are being manufactured containing less fat. Those that replace fat with other substances are called fat replacers.

REF: p. 105

24. Which of the following has the most satiety value?

a.

Complex carbohydrates

b.

High-quality protein

c.

Low-quality protein

d.

Fat

ANS: D

Fats contribute to a feeling of fullness (satiety value) for a longer time than carbohydrates or protein. This validates descriptions of food containing fat that are described as “sticking to the ribs.” The higher the fat content of a meal, the longer the food remains in the stomach.

REF: p. 105

25. High-density lipoproteins are considered detrimental to cardiovascular health because they contain only trace amounts of protein and large amounts of lipid.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

High-density lipoproteins (HDLs) are thought to protect against development of heart disease, because they contain larger amounts of protein and less lipid than low-density lipoproteins (LDLs). An important concept is that lipoproteins are carriers that transport cholesterol to and from the cells. HDLs are known as the “good” cholesterol, whereas LDLs are known as the “bad” cholesterol. The ratio of lipid to protein content that determines density. In a lipoprotein, density increases as lipids decrease and protein increases.

REF: p. 114 | Dental Considerations

26. Patients should be counseled to select foods labeled as “low cholesterol.” Stick margarine, a cholesterol-free product, is a good selection because it is low in saturated fat and only partially hydrogenated.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: B

“Low cholesterol” on a food label can be misleading. A cholesterol-free product such as stick margarine can still be high in detrimental saturated fat and trans fatty acids. Partially hydrogenated foods are high in trans fatty acids, which should be avoided because saturated fats have been modified through processing to an unhealthy alternative. The dental hygienist should teach patients to read the Nutrition Facts Label for saturated and trans fats to avoid substituting one unhealthy fat for another.

REF: p. 113 | p. 114 | Nutritional Directions

27. To distinguish obesity from edema, the skin should be palpated and observed through light magnification. The skin of an obese patient will exhibit a flabby consistency in contrast to the spongy consistency found in edematous skin.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: D

It is not necessary to observe palpation of skin through light magnification. Note that edema is the presence of fluid in interstitial spaces, which means that fluid has leaked from blood vessels into the spaces between cells. This results in swelling that should be differentiated from fat. A patient with congestive heart failure often has edematous lower legs, and a simple sprained ankle will appear large because of edema.

REF: p. 114 | Dental Considerations

28. Which of the following food groups in MyPyramid always contains fat?

a.

Fruits

b.

Vegetables

c.

Milk

d.

Grains

e.

Meat

ANS: E

Although fat content varies, meat always contains fat. It is possible to consume skim milk, which is very low in fat, but it is not possible to consume meat without a far higher fat content.

REF: p. 115

29. The best way for a patient without cardiovascular disease to increase consumption of omega-3 fatty acids is to:

a.

increase intake of oils from seeds.

b.

consume a variety of fish at least twice a week.

c.

limit intake of polyunsaturated fats.

d.

take fish oil supplements.

ANS: B

The American Heart Association recommends that patients without cardiovascular disease eat a variety of fish, preferably oily, at least twice a week. Salmon, sardines, and shellfish are oily fish. Note that intake of foods with healthy unsaturated fats can be found in nuts, seeds and vegetable oils. Fish oil supplements provide benefits, but the best benefit comes from food.

REF: p. 107 | Dental Considerations

30. Which of the following fats is the most saturated?

a.

Soybean

b.

Canola

c.

Palm

d.

Oliver

ANS: C

Palm oil, a tropical oil, is high in unhealthy saturated fat. Other substances high in unhealthy saturated fat are butter, hard margarines, lard, shortening, and coconut oil. Conversely, vegetable oils such as canola, olive, and soybean oil contain more healthy omega-6 fatty acids. These products are referred to as n-6 polyunsaturated fatty acids.

REF: p. 108

31. The diet of a patient who consumes 120 g of fat from eating 3000 kcal/day is 36% fat. Each gram of saturated fat has 9 calories, while each gram of unsaturated fat has only 4 calories.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: C

Each gram of saturated fat, no matter which type, has 9 calories. Note that protein and carbohydrate each contain 4 calories per gram. To calculate the percentage of kilocalories from fat, multiply grams of fat by 9 kcal per gram of fat. Next, divide this result by the total number of calories consumed. In this case: Step 1) 120 g fat ´ 9 kcal from fat per gram of fat = 1080 kcal from fat. Step 2) 1080 kcal from fat ÷ 3000 calories consumed = 36% kcal consumed from fat.

REF: p. 108 | Box 6-1

32. The body synthesizes linoleic acid, an omega-6 fatty acids. Deficiency symptoms include growth retardation, skin lesions, and reproductive failure.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: D

Linoleic acid cannot be synthesized by the body and must be supplied from dietary sources. For this reason, linoleic acid is an essential fatty acid. Linoleic acid is an omega-6 fatty acid with 18 carbon atoms and two double bonds. The manifestations of deficiency stated in the question are correct.

REF: p. 105

33. Stated in milligrams per deciliter (mg/dL), each of the following optimal levels are correct except one. Which one is the exception?

a.

Total cholesterol should be less than 150.

b.

Low density lipoprotein (LDL) should be less than 100.

c.

High density lipoprotein (HDL) should be greater than 60.

d.

Triglyceride should be less than 150.

ANS: A

The National Cholesterol Education program (NCEP), a report issued by the National Institutes of Health, states that total cholesterol should be less than 200 mg/dL. The remaining selections are accurately stated as per the same report.

REF: p. 105

34. Which food has the most polyunsaturated fatty acids?

a.

One large whole egg

b.

3 oz of canned salmon

c.

3 oz of atlantic salmon

d.

3 oz of shrimp

ANS: D

Three ounces of shrimp has 5 g of PUFA, whereas the egg, the canned salmon, and the Atlantic salmon has 0.95, 1.52, and 2.8 g, respectively. Note that total fat is highest for the Atlantic salmon. Total cholesterol for the egg and shrimp are both 185 mg. Total cholesterol for the canned and Atlantic salmon are similar: 67 and 60 mg, respectively.

REF: p. 104

35. While counseling patients on limiting fat kilocalorie intake, good strategies for the dental hygienist to offer include all the following except one. Which one is the exception?

a.

Marinate leaner cuts of meat in lemon juice, flavored vinegars, or fruit juices.

b.

Small amounts of olive or canola oil in salads increases absorption of antioxidants.

c.

Avoid saturated fats such as butter, lard, and palm and coconut oil.

d.

Choose cream cheese as a spread for sandwiches.

ANS: D

Cream cheese is a poor choice for any food. Ninety percent of the kilocalories in cream cheese are from fat. At 9 kcal/g, the fat content on a sandwich will increase significantly. Instead of fat-laden spreads to add moisture to sandwiches, alternatives include mustard, salad greens, shredded carrots, tomato slices, and sweet peppers.

REF: p. 111 | Box 6-2

36. Dental hygienists should recommend that patients avoid beef graded “select,” because this grade contains a high level of fat and marbling.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

The grade of “select” is a good selection because it contains fewer kilocalories as a result of less fat and marbling. Although fat content of meats also depends on the type of cut, leaner cuts such as flank steak, sirloin, or tenderloin are good selections. Also recommended is marinating leaner cuts of meat in flavored vinegars and fruit juices. Lemon juice is particular effective at tenderizing meat.

REF: p. 111 | Box 6-2

37. Proactive health care providers are wise to encourage patients to lower total dietary fat consumption because replacing fats with carbohydrates decrease cardiovascular risk factors.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: E

One of the most important facts for decreasing risk of cardiovascular disease (CVD) is the types of foods chosen to lower saturated fat intake. Current research indicates that while total dietary fat might not be a risk factor for CVD, the types of fat eaten have a greater impact. Health care providers should be thorough when educating patients about the risks and benefits of various fats. Replacing damaging saturated and trans fats with polyunsaturated fatty acids can benefit lipid profiles, but replacing them with refined carbohydrate foods would increase risk factors. It is thought that previous recommendations to decrease total dietary fat intake have resulted in increased consumption of refined carbohydrates. The unfortunate consequences include increased CVD risk.

REF: p. 116 | p. 117

38. The American Heart Association dietary guidelines recommend that egg consumption be limited to three per week. One large egg contains 212 mg of cholesterol.

a.

Both statements are true.

b.

Both statements are false.

c.

The first statement is true; the second is false.

d.

The first statement is false; the second is true.

ANS: D

The American Heart Association recommendations do not limit the number of eggs as long as total daily dietary cholesterol is limited to about 300 mg per day. One large egg contains 212 mg of cholesterol. Note that by eating one egg, 1 cup of ice cream (58 mg cholesterol), and 1 oz of cheddar cheese (30 mg cholesterol), the recommended 300 mg will be exceeded.

REF: p. 117 | Box 6-3

39. In the Unites States plant sterols are added to products to indirectly reduce cardiovascular disease (CVD) because they may interfere with cholesterol absorption.

a.

Both the statement and the reason are correct and related.

b.

Both the statement and the reason are correct but are not related.

c.

The statement is correct, but the reason is not correct.

d.

The statement is not correct, but the reason is correct.

e.

Neither the statement nor the reason is correct.

ANS: A

Plant sterols are bioactive compounds found in all vegetable foods and inhibit cholesterol absorption. If foods rich in plant sterols are consumed instead of animal and dairy products, it is thought that CVD can be reduced indirectly because plant sterols are absorbed at the same sites in the small intestine as cholesterol. Their ability to interfere with cholesterol absorption results in a 5% to 17% reduction of low-density cholesterol (the “bad” cholesterol). In the United States, sterols are added to margarine spread, orange juice, and other products. An important caveat is that a low-fat diet increases effectiveness of these products.

REF: p. 116 | p. 117

40. Hyperlipidemia, or increased plasma cholesterol and low-density lipoprotein (LDL), seems to be a major risk factor for cardiovascular disease (CVD). Each of the following is true of this condition and efforts to treat it except one. Which one is the exception?

a.

A fasting lipoprotein profile for all adults older than 20 years should be taken every 5 years.

b.

LDL cholesterol levels less than 200 mg/dL throughout life are associated with a low risk of CVD.

c.

Reducing LDL cholesterol reduces likelihood of acute coronary syndromes.

d.

Drug treatment can be added if the lipoprotein profile does not normalize after implementing American Heart Association guidelines.

ANS: B

LDL cholesterol levels less than 100 mg/dL throughout life are associated with a low risk of CVD. An improvement in statistics from 2001 to 2008 may be attributable to changes in trans fatty acids in the food supply, use of statin mediations, or overall dietary changes. Experts worry that improving trends may have stalled in more recent years.

REF: p. 116 | p. 117

41. Although overconsumption of fat is a primary concern in healthcare, underconsumption also has serious health consequences. In each of the conditions, underconsumption of fat is a concern except one. Which one is the exception?

a.

Malabsorption syndromes

b.

Cystic fibrosis

c.

AIDS

d.

Hypertension

ANS: D

Obesity is a major factor in hypertension (high blood pressure). Patients who underconsume fats are more prone to developing low blood pressure. In malabsorption syndrome, cystic fibrosis, and later stages of AIDS, essential fatty acid deficiency results in poor growth, dermatitis, reduced resistance to infection, and poor reproductive capacity.

REF: p. 114