131.Which of the following vegetable oils is a good source of omega-3 fatty acids?

a.corn oil

b.canola oil

c.sesame oil

d.coconut oil

132.Ronnie eats a fairly balanced diet, but wants to include a good source of omega-3 fats. Which of the following would you recommend?

a.eggs

b.salmon

c.low-fat cheese

d.lean chicken breast

133.One egg provides 5 grams of fat.  What percentage of the DV for total fat is this?

a.5 percent

b.8 percent

c.15 percent

d.25 percent

134.Which of the following statements is characteristic of lipid intake of Canadian adults?

a.Trans-fatty acids provide about 1.4% of total energy intake.

b.Fat provides about 40 percent of total energy intake.

c.Saturated fat provides about 7% of total energy intake.

d.Cholesterol provides about 5% of total energy intake.

135.Janice consumes one boiled egg for breakfast every day.  Her current body weight and blood lipid levels are within healthy ranges.  In order to reduce her future risk of heart disease, what would be the best advice?

a.Reduce her consumption to two eggs per week since eggs are high in both cholesterol and saturated fat.

b.Continue to consume up to one egg per day if her total daily cholesterol intake is below the Daily Value.

c.Increase her consumption up to two eggs per day if she chooses, since eggs are low in saturated fat.

d.Eliminate egg yolks entirely, but continue to consume egg whites, since the cholesterol is in the yolks.

136.Which of the following is a major dietary source of omega-3 fats?

a.flax seeds

b.peanuts

c.olestra

d.coconut oil

137.What is the main reason why Canada’s Food Guide recommends two servings of certain fish per week?

a.Non-white fish provide a good source of iron.

b.Fatty fish provide long chain omega-3 fatty acids.

c.Most fish are relatively low fat meat and alternative choices.

d.Non-preserved fish are low in sodium

138.High intakes of omega-3 polyunsaturated fatty acids are associated with which of the following?

a.poor wound healing

b.high LDL cholesterol

c.suppressed immune function

d.prevention of blood clots

139.Which of the following is the best source of eicosapentaenoic acid?

a.herring

b.flax seed

c.walnut oil

d.cod

140.A meal contains the following amounts of long-chain fatty acids: 3 g EPA, 1 g DHA, 5 g stearic acid, 4 g linolenic acid, 10 g linoleic acid, and 3 g arachidonic acid. What is the approximate ratio of omega-6 to omega-3 fatty acids?

a.0.4:1.0

b.1.0:1.0

c.1.6:1.0

d.2.4:1.0