Chapter 5: Lipids

The nurse is discussing how to read food labels with a group of students. The nurse explains that which of the following ingredients is an indication the food product contains trans fat?

1. polyunsaturated oils

2. butylated hydroxytoluene

3. butylated hydroxyanisole

4. partially hydrogenated oils

4

The nurse is seeing a client who is upset that they are not experiencing more substantial weight loss. The nurse reviews the client's food log and notes that they are limiting their fat intake but not their carbohydrates and protein. What might the nurse suggest that the client should do?

1. increase their exercise regimen

2. limit total calories, not just fat

3. switch to a low-carbohydrate diet

4. count their fat intake better

2

A client is being seen by the health care provider and reports challenges with weight gain. The client admits to eating more carbohydrates and drinking more alcohol due to the holidays. Which lab value would the nurse expect to see elevated related to the client's recent weight gain?

1. White blood cells

2. Amylase and lipase

3. Cholesterol

4. Carbon dioxide

3

The nurse recognizes that fat is a necessary element for the client to consume and that a client's desire to go fat-free is not a good plan. The nurse explains to the client that the PRIMARY function of fat is which of the following?

1. regulate body temperature.

2. component of myelin.

3. fuel the body.

4. promote normal growth.

3

The nurse is caring for a client who reports pain and bloating to the abdomen after eating due to gallbladder disease. The client does not want to have surgery and has asked the nurse if there is anything else that might help treat the gallbladder disease. Which is the best response(s) the nurse can provide to the client? Select all that apply.

1. "Instead of eating chips or french fries, opt for fresh fruits and vegetables."

2. "Minimize processed meats such as bacon, hot dogs, pepperoni, beef jerky, and spam."

3. "Baked goods can be eaten at each meal without irritating your gallbladder."

4. "Instead of using deli meat, try substituting it with leftover chicken or turkey."

5. "Use margarine that contains more than 2 g saturated fat per tablespoon."

1,2,4

The nurse is aware that the 2015-2020 Dietary Guidelines for Americans recommends 8 oz of seafood per week from a variety of seafood sources. Which of the following are some recommended fish? Select all that apply.

1. mackerel

2. trout

3. bass

4. catfish

5. salmon

1,2,5

The nurse is reviewing the need for fatty acids with a client. The nurse recognizes that which of the following is the most prominent n-3 fatty acid in most Western diets?

1. alpha-linolenic acid

2. eicosapentaenoic acid

3. linoleic acid

4. docosahexaenoic acid

1

A client is interested in using coconut oil instead of olive oil. Which statement made by the nurse is correct?

1. Coconut oil is a healthy fat and can reverse Alzheimer's disease.

2. Coconut oil contains more linolenic acid.

3. Palm oils, such as olive oil, contain more saturated fats than coconut oil.

4. Coconut oil is higher in saturated fats than olive oil.

4

A client wants a quick snack that he can just grab and go. Which snack can the nurse recommend that is also a good source of alpha-linolenic acid?

1. dried apricots

2. apples

3. walnuts

4. peanut butter and crackers

3

Some fatty acids have double bonds between carbon atoms, preventing them from packing together. Which of the following fatty acids has only one double bond?

1. polyunsaturated fatty acids

2. monounsaturated fatty acids

3. biunsaturated fatty acids

4. triglycerides

2

The nurse is working with a client who is a vegan. The client does not want to use supplements to ensure an adequate intake of necessary dietary fats because of the likely animal source of the supplements. Which of the following foods can the nurse recommend to this vegan?

1. dark green leafy vegetables

2. legumes

3. avocados

4. whole grains

3

The nurse is helping a client review their food choices. The nurse notes that this client is consuming a large amount of saturated fat. Which of the following is the client most likely eating?

1. saltwater fish

2. peanuts

3. canola oil

4. red meat

4

The nurse is discussing lipids with a group of clients who are attending a weight-loss clinic. After the discussion, the clients can correctly identify which of the following as sterols? Select all that apply.

1. vitamin D

2. sex hormones

3. thyroid hormones

4. bile salts

5. vitamin K

1,2,4

The nutrition class has been discussing phospholipids. The nurse recognizes that the class has been successful when the students identify which of the following as a phospholipid?

1. arachidonic acid

2. EPA

3. palmitic acid

4. lecithin

4

Lipids are a group of water-insoluble, energy-yielding organic compounds. Which fat(s) makes up the main classes of lipids? Select all that apply.

1. Phospholipids

2. Glycerol

3. Fatty acid

4. Triglycerides

5. Sterols

1,4,5

The nurse is seeing a client who prefers to incorporate cheese in most daily meals. What can the nurse suggest to this client to help them decrease their fat intake but still use the cheese?

1. " Use half the usual amount of cheese in the recipes."

2. "Limit cheese to once a day."

3. "Choose cheese with 3 grams of fat or less per serving."

4. "Choose cheese with 5 grams of fat or less per serving."

3

The nurse is aware of the United States Food and Drug Administration recommendation regarding mercury content related to fish intake. Keeping these guidelines in mind, the nurse should recommend which of the following fish? Select all that apply.

1. Salmon

2. Swordfish

3. Shark

4. Sardines

5. Shad

1,4,5

The nurse is reviewing a client's food logs. The nurse is concerned that the client might not be ingesting enough linolenic acid. What is the recommended daily adequate intake (AI) for linolenic acid for adults?

1. 10 g/day for women, 15 g/day for men

2. 12 g/day for women, 17 g/day for men

3. 15 g/day for women, 10 g/day for men

4. 17 g/day for women, 12 g/day for men

2

The nurse is visiting a sixth-grade class to discuss nutrition. After discussing fats with the class, the nurse recognizes that they understand how fats are digested when they identify that most fat digestion occurs where?

1. stomach.

2. gallbladder.

3. small intestine.

4. large intestine.

3

The nurse is aware that triglycerides are formed with a three-carbon atom glycerol backbone and which of the following?

1. three fatty acids.

2. three fatty acids and one acid group.

3. a fatty acid, an amine group, and an acid group.

4. two fatty acids and one amine group.

1

A male client is learning how to improve their diet to ensure that they are ingesting all the nutrients they need. Part of those necessary nutrients is essential fatty acids. The client realizes that their adequate intake (AI) of alpha-linolenic acid should be how much?

1. 2.0 g/day.

2. 1.6 g/day.

3. 2.6 g/day.

4. 1.0 g/day.

2

The nurse is calculating a client's fat intake to note in the electronic health record. For lunch, the client consumed 1 cup pasta, 2 oz shrimp, 1 oz low-fat cheese, 1/2 cup chopped celery, and 1/2 cup chopped mung bean sprouts. Approximately how much fat is in this meal?

1. 5 to 8 grams fat

2. 2 to 5 grams fat

3. 4 to 7 grams fat

4. 3 to 6 grams fat

2

The nurse is explaining the difference between the fatty acids to a client. The nurse explains that a common characteristic of saturated fatty acids is that:

1. they are liquid at room temperature.

2. they will become rancid quickly.

3. there are two or more double bonds between the carbon atoms.

4. they are solid at room temperature.

4