Dental Hygienists Guide to Nutritional Care 4th Edition By Cynthia A. Stegeman-Test Bank
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Test Bank For The Comprehensive Manual on Nutritional Care for Dental Hygienists 4th Edition By Cynthia A. Stegeman
ISBN-10 : 1455737658 , ISBN-13 : 978-1455737659
Sample Questions
Chapter 06: Lipids: The Condensed Energy
Test Bank
MULTIPLE CHOICE
- Triglyceride consists of three fatty acids attached to glycerol. Each fatty acid in a specific triglyceride can differ.
| a. | Both assertions are valid. |
| b. | Both assertions are inaccurate. |
| c. | The first claim is correct; the second is flawed. |
| d. | The first statement is incorrect; the second is accurate. |
ANS: C
Each fatty acid linked to a triglyceride can be unique. They come in various lengths, such as long, medium, or short, and can be either saturated or unsaturated. While medium-chain and short-chain fatty acids are easily digested and absorbed, the majority of fats in food contain long-chain fatty acids that are more challenging to digest.
REF: p. 103
- Lipids provide a higher energy yield per gram compared to carbohydrates due to their higher oxygen content relative to hydrogen and carbon.
| a. | Both the statement and rationale are correct and correlated. |
| b. | Both the statement and rationale are correct but not linked. |
| c. | The statement is accurate, but the rationale is flawed. |
| d. | The statement is inaccurate, but the rationale is accurate. |
| e. | Neither the statement nor the rationale is accurate. |
ANS: C
In terms of structure, lipids have less oxygen compared to hydrogen and carbon. It is important to note that lipids offer a more significant energy output per gram than carbohydrates or proteins.
REF: p. 102
- Saturated fatty acids (SFAs) contain only single bonds. Palmitic and stearic acids, two SFAs, form essential components of dental tissues.
| a. | Both assertions are correct. |
| b. | Both assertions are incorrect. |
| c. | The initial assertion is accurate; the second one is not. |
| d. | The initial assertion is incorrect; the second is true. |
ANS: C
Palmitic and stearic acids, both SFAs, are vital components of enamel and dentin. Remember that saturated fatty acids are categorized based on their saturation level, determined by the number of hydrogen atoms connected to carbon. SFAs solely contain single bonds, with each carbon possessing two bonded hydrogen atoms.
REF: p. 103
- Oleic acid is labeled as a trans fatty acid due to its hydrogenation.
| a. | Both the assertion and rationale are correct and correlated. |
| b. | Both the assertion and rationale are correct but not linked. |
| c. | The assertion is correct, but the rationale is inaccurate. |
| d. | The assertion is inaccurate, but the rationale is correct. |
| e. | Neither the assertion nor the rationale is accurate. |
ANS: D
Although trans fatty acids result from hydrogenation, oleic acid is neither hydrogenated nor categorized as a trans fatty acid. Oleic acid is known as a monounsaturated fatty acid due to its singular double bond.
REF: p. 103 | p. 104
- Excessive dietary carbohydrates and protein are transformed into fat. Initially, they convert into triglycerides before being stored in adipose tissue.
| a. | Both assertions are accurate. |
| b. | Both assertions are incorrect. |
| c. | The first assertion is accurate; the second is flawed. |
| d. | The first assertion is inaccurate; the second is correct. |
ANS: D
Carbohydrates and proteins in excess do not transition into triglycerides before depositing in adipose tissue. Triglycerides represent the primary fat form in the body.
REF: p. 103 | p. 106
- Stearic acid’s connection with heart complications is unfounded as it does not negatively affect serum cholesterol levels.
| a. | Both the assertion and rationale are correct and related. |
| b. | Both the assertion and rationale are correct but unrelated. |
| c. | The assertion is correct, but the rationale is incorrect. |
| d. | The assertion is inaccurate, but the rationale is correct. |
| e. | Neither the assertion nor the rationale is accurate. |
ANS: E
Contrary to popular belief, stearic acid, present in beef and cocoa butter, does not have an adverse impact on serum cholesterol.
REF: p. 113
- The most significant dietary factor influencing blood cholesterol levels is dietary intake of saturated and trans fatty acids due to their ability to elevate blood lipid levels.
| a. | Both the assertion and rationale are correct and related. |
| b. | Both the assertion and rationale are correct but unrelated. |
| c. | The assertion is accurate, but the rationale is incorrect. |
| d. | The assertion is inaccurate, but the rationale is correct. |
| e. | Neither the assertion nor the rationale is accurate. |
ANS: C
Dietary sources of saturated fats and trans fatty acids (commonly known as trans fat) are the primary dietary factors impacting blood cholesterol levels. This is attributed to their significant elevation of blood lipid levels, known as hyperlipidemia. While overall dietary fat content also plays a role in serum (blood) lipid levels, it is the saturated and trans fats that pose the most harm.
REF: p. 113
- Patient guidance should advise against swapping trans fats with saturated fats to avoid adverse effects on blood lipid profiles.
| a. | Both the assertion and rationale are correct and related. |
| b. | Both the assertion and rationale are correct but unrelated. |
| c. | The assertion is accurate, but the rationale is incorrect. |
| d. | The assertion is inaccurate, but the rationale is correct. |
| e. | Neither the assertion nor the rationale is accurate. |
ANS: E
Replacing trans fats with saturated fats is not recommended due to the undesirable effects of both on blood lipids.
REF: p. 108
- Lecithin, a phospholipid utilized for energy production, is found in all cellular structures. Thromboplastin, essential for blood clotting, contains cephalin.
| a. | Both assertions are accurate. |
| b. | Both assertions are incorrect. |
| c. | The first assertion is accurate; the second is not. |
| d. | The first assertion is inaccurate; the second is accurate. |
ANS: C
Cephalin, a different phospholipid, is present in thromboplastin, a crucial component for blood clotting. Phospholipids encompass lecithin, cephalin, and sphingomyelin.
REF: p. 104
- Fatty acids rich in saturated fats are prone to degradation and rancidity due to the formation of peroxides during oxidation and decomposition.
| a. | Both the assertion and rationale are correct and related. |
| b. | Both the assertion and rationale are correct but unrelated. |
| c. | The assertion is accurate, but the rationale is incorrect. |
| d. | The assertion is inaccurate, but the rationale is correct. |
| e. | Neither the assertion nor the rationale is accurate. |
ANS: D
Unsaturated fatty acids are more susceptible to rancidity during decomposition compared to saturated fatty acids. By undergoing oxidation or decomposition, unsaturated fatty acids generate peroxides that can be toxic in high concentrations.
REF: p. 104
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