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1. If a product contains 100 calories and 5 grams of fat perserving, what is the percentage of calories from fat in theproduct?

   	A.	35%
   	B.	45%
   	C.	5%
   	D.	20%

1 points   

QUESTION 2

1. Solid fats generally have a high proportion of what type offatty acids?

   	A.	Saturated
   	B.	Unsaturated
   	C.	Monounsaturated
   	D.	Polyunsaturated

1 points   

QUESTION 3

1. The lifestyle management techniques recommended by the AmericanHeart Association and the American College of Cardiology includeall of the following except:

   	A.	consume a diet with more than 15% of total calories coming fromsaturated fat.
   	B.	limit intake of sweets and sugar-sweetened beverages.
   	C.	include low-fat dairy and nontropical vegetable oils.
   	D.	consume a diet that emphasizes fruits and vegetables.

1 points   

QUESTION 4

1. When should athletes consume a high-fat diet (approximately 60%to 70% of total calories)?

   	A.	During the 2 weeks leading up to an important trainingsession/competition.
   	B.	During a single meal immediately prior totraining/competition.
   	C.	Athletes should avoid consuming high-fat diets.
   	D.	During the 2 months leading up to an important trainingsession/competition.

1 points   

QUESTION 5

1. Which of the following converts fats into energy?

   	A.	The phosphagen system
   	B.	The anaerobic system
   	C.	The aerobic system
   	D.	Transamination

1 points   

QUESTION 6

1. Which of the following foods naturally contains cholesterol?

   	A.	Corn oil
   	B.	Cashew nuts
   	C.	Unsalted butter
   	D.	All of these are correct.

1 points   

QUESTION 7

1. Which of the following is the acceptable macronutrientdistribution range (AMDR) for fats?

   	A.	15%–35%
   	B.	10%–30%
   	C.	25%–40%
   	D.	20%–35%

1 points   

QUESTION 8

1. Which of the following lipoproteins delivers cholesterol to thecells of the body for a variety of functions?

   	A.	HDL
   	B.	LDL
   	C.	ACC
   	D.	Triglycerides

1 points   

QUESTION 9

1. Which of the following statements is true?

   	A.	Fatty meals empty more rapidly from the stomach thanhigh-carbohydrate meals.
   	B.	In foods, fats add taste and contribute to satiety.
   	C.	Liquid oils can be made into solid fats by the process ofemulsification.
   	D.	Food fat is not a source of essential nutrients.

1 points   

QUESTION 10

1. Which of the following types of blood cholesterol are consideredprotective against cardiovascular disease?

   	A.	LDL
   	B.	VLDL
   	C.	Total cholesterol
   	D.	HDL