21. Foods that are rich in the essential fatty acids include

A. meats.

B. nuts and vegetable oils.

C. butter and dairy products.

D. whole grains.

22. Which of the following dietary lipids is known to contribute to heart disease?

A. saturated fats

B. trans fats

C. cholesterol

D. all of the above

23. Dorothy and her friends had just learned all about trans fats in their college nutrition class. They learned that these fats were prevalent in foods that are commonly consumed by the American public. Which foods represent the major food source for trans fat for American adults?

A. margarine

B. crackers, cookies, pies, and bread

C. animal products

D. fried potatoes

24. Which of the following food groups contains the highest amounts of naturally occurring trans fatty acids?

A. meat and dairy products

B. vegetable oils

C. grains

D. fruits and vegetables

25. Martin was watching his cholesterol intake carefully. He was 45 years old and his family had a history of developing heart disease early. Which of the following foods has the highest amount of cholesterol per serving?

A. fresh fruit salad

B. peach pie

C. whole-milk ice cream

D. home-baked cookies

26. Which of the following statements on fat substitutes is true?

A. Fat substitutes are usually protein based.

B. Fat substitutes have a reduced caloric value but do not replace the creamy qualities of fat.

C. All the fat substitutes that have been developed are heat stable and can be successfully used in frying, baking, and cooking.

D. Concern over health has increased the demand for fat substitutes in recent years.

27. Risk factors for the development of heart disease include all of the following except

A. kidney disease.

B. diabetes.

C. high blood pressure.

D. high blood cholesterol.

28. Which of the following can help reduce the risk of heart disease by increasing blood levels of HDL cholesterol?

A. losing excess weight

B. being physically active

C. quitting smoking

D. doing all of the above

29. Aside from LDL and HDL cholesterol levels in blood, which of the following may be another emerging marker for heart disease risk?

A. LPL

B. C-reactive protein

C. creatine

D. leptin

30. Dora loves dark chocolate. Recently she read the label on the wrapper of her favorite chocolate bar. She was shocked to read that it contained a high percentage of saturated fat. She remembered that she had read somewhere that dark chocolate in moderation was not restricted from a healthy diet. She also knew that dietary saturated fat was to be limited. What would you say to help Dora understand?

A. All saturated fat should be eliminated from the diet, including chocolate.

B. Although chocolate is high in saturated fat, it contains enough calcium to compensate for any drawbacks associated with consuming saturated fat.

C. Chocolate contains stearic acid, which does not appear to increase LDL cholesterol levels.

D. She should switch to white chocolate instead of dark chocolate.