HEA 254 Module 3

Which of the following converts fats into energy?

• The anaerobic system

• The aerobic system

• The phosphagen system

• Transamination

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

• During a single meal immediately prior to training/competition

• During the 2 weeks leading up to an important training session/competition

• During the 2 months leading up to an important training session/competition

• Athletes should avoid consuming high-fat diets.

When she prepares food, Felicia wants to use more sources of unsaturated fat than saturated fats. Which of the following fats supplies more unsaturated fat than saturated fat?

• Butter

• Cream cheese

• Olive oil

• All of these are correct.

Which of the following statements is true?

• Food fat is not a source of essential nutrients.

• In foods, fats add taste and contribute to satiety.

• Fatty meals empty more rapidly from the stomach than high-carbohydrate meals.

• Liquid oils can be made into solid fats by the process of emulsification.

Solid fats generally have a high proportion of what type of fatty acids?

• Unsaturated

• Saturated

• Polyunsaturated

• Monounsaturated

Which of the following foods naturally contains cholesterol?

• Corn oil

• Cashew nuts

• Unsalted butter

• All of these are correct.

Which of the following is not a function of fats?

• They provide essential fatty acids for normal physiological functioning.

• They serve as the primary source of energy during moderate- to high-intensity exercise.

• They add flavor and texture to foods.

• They provide 9 calories per gram, helping athletes meet their daily energy needs.

The three categories of lipids are:

• amino acids, phospholipids, and sterols.

• diglycerides, glycerols, and phospholipids.

• fatty acids, glycerols, and sterols.

• triglycerides, phospholipids, and sterols.

Which of the following is the RDA for fats?

• 20 grams

• 65 grams

• 100 grams

• An RDA has not been established for fats.

Which of the following is the Acceptable Macronutrient Distribution Range (AMDR) for fats?

• 10–30%

• 20–35%

• 25–40%

• 15–35%