: Williams' Basic Nutrition and Diet Therapy

1. The functions of fat in the body include a. enzyme production, insulation of long bones, and bone structure. b. formation of bone structure and energy for daily activities. c. flavoring low-fat foods, supplying fatty acids, and lubrication for vital organs. d. insulation of vital organs, temperature regulation, and cell membrane structure. ANS: D In the body, fat around vital organs and under the skin provides insulation and helps regulate body temperature; fat is also a component of cell membrane structure. DIF: Cognitive Level: Knowledge REF: p. 32 MSC: NCLEX: Physiological Integrity: Physiological Adaptation TOP: Nursing Process: Planning 2. The number of kilocalories from fat in a meal that contains 35 g fat is a. 35. b. 140. c. 315. d. 350. ANS: C Fat contains 9 kcal/g, so 35 g  9 kcal/g = 315 kcal. N U R S I N G T B . C O M DIF: Cognitive Level: Application TOP: Nursing Process: Assessment REF: p. 39 MSC: NCLEX: Physiological Integrity: Physiological Adaptation 3. The recommended total calories provided by fat in an 1800-calorie diet should not exceed a. 180 calories. b. 270 calories. c. 630 calories. d. 720 calories. ANS: C It is recommended that no more than 35% of total calories come from fat. In an 1800-calorie diet: 1800  0.35 = 630 calories. DIF: Cognitive Level: Application TOP: Nursing Process: Implementation REF: p. 39 MSC: NCLEX: Physiological Integrity: Physiological Adaptation 4. An element not found in triglycerides is a. carbon. b. hydrogen. c. nitrogen. d. oxygen