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.

2. The number of kilocalories from fat in a meal that contains 35 g fat is

a. 35.

b. 140.

c. 315.

d. 350.

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.

4. An element not found in triglycerides is

a. carbon.

b. hydrogen.

c. nitrogen.

d. oxygen.

5. Triglycerides are composed of

a. glycerol and amino acids.

b. trans—fatty acids.

c. hydrogenated fatty acids.

d. glycerol and fatty acids.

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.

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.

8. Of the following fats, the one that is least saturated is

a. safflower oil.

b. corn.

c. cottonseed.

d. soybean.

9. Most fatty acids in plant foods are

a. monounsaturated.

b. polyunsaturated.

c. unsaturated.

d. saturated.

10. A patient is concerned with her weight. Her energy intake is calculated to be 1600 calories. Intake records reveal that her fat intake for the past month has been 120 calories or less per day. The appropriate intervention would be to

a. assess for essential fatty acid deficiency.

b. continue to monitor for changes.

c. continue current meal plan.

d. draw lab work immediately.