Nokea
Which of the following is a characteristic of essential fatty acids?
- A. They can come from both animal and plant sources.
- B. They are not manufactured by the body.
- C. They are not manufactured by the body.
- D. They are manufactured by the body.
Correct Answer: B
Rationale: The correct answer is B: Essential fatty acids are not manufactured by the body. These fatty acids must be obtained through the diet because the body cannot synthesize them. Choice A is incorrect because essential fatty acids can come from both animal and plant sources, not just from an animal source. Choice C is the correct characteristic of essential fatty acids. Choice D is incorrect because essential fatty acids are not produced by the body.
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What is the mechanism that is essential for the absorption of monosaccharides?
- A. Phosphorylation
- B. Active transport
- C. Passive diffusion
- D. Facilitated diffusion
Correct Answer: B
Rationale: Active transport is the mechanism essential for the absorption of monosaccharides in the intestine. This process requires energy to move molecules against their concentration gradient, allowing for the absorption of monosaccharides efficiently. Phosphorylation, the process of adding a phosphate group to a molecule, is not directly involved in the absorption of monosaccharides. Passive diffusion, a process that does not require energy, is not the primary mechanism for absorbing monosaccharides due to their large size. Facilitated diffusion, a type of passive transport that involves carrier proteins, is not the primary mechanism for monosaccharide absorption, as monosaccharides require active transport for efficient absorption.
Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with which organization?
- A. the American Cancer Society
- B. the American Diabetes Association
- C. the American Heart Association
- D. the Culinary Institute of America
Correct Answer: B
Rationale: The correct answer is B: the American Diabetes Association. The American Dietetic Association collaborated with the American Diabetes Association to devise the Exchange Lists for Meal Planning. This collaboration aimed to assist individuals, especially those with diabetes, in planning balanced meals. Choices A, C, and D are incorrect as they were not involved in the development of the Exchange Lists.
Which of the following sandwiches is high in saturated fatty acids?
- A. Tuna salad
- B. Grilled cheese
- C. Turkey and sprouts
- D. Peanut butter and jelly
Correct Answer: B
Rationale: The correct answer is Grilled cheese because it is high in saturated fatty acids due to the dairy fat content in cheese. Tuna salad, turkey and sprouts, and peanut butter and jelly do not contain as high levels of saturated fatty acids as grilled cheese. Tuna salad typically contains mayonnaise which may contribute to some saturated fat content, but it is generally lower compared to the cheese in grilled cheese. Turkey and sprouts are leaner options, while peanut butter and jelly are higher in unsaturated fats rather than saturated fats.
The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of total kcalories from fat should fall between:
- A. 10% and 20%.
- B. 20% and 25%.
- C. 20% and 35%.
- D. 30% and 45%.
Correct Answer: C
Rationale: The Acceptable Macronutrient Distribution Range (AMDR) for fat suggests that 20% to 35% of total kcalories should come from fat. This range is recommended to maintain good health. Choices A, B, and D are incorrect because they do not fall within the specified range. A lower percentage (10-20%) may not provide enough essential fatty acids, while a higher percentage (30-45%) may increase the risk of health issues associated with excessive fat consumption.
How many kilocalories (kcal) are provided by 35 g of fat?
- A. 140
- B. 245
- C. 315
- D. 360
Correct Answer: C
Rationale: Fat provides 9 kcal per gram, so 35 grams of fat provides 315 kcal. Therefore, the correct answer is C. Choice A (140) is incorrect because it doesn't consider the energy content of fat. Choice B (245) is incorrect as it miscalculates the kilocalories provided by 35g of fat. Choice D (360) is incorrect because it overestimates the kilocalories provided by 35g of fat.