A nurse is reviewing types of dietary fats with a client. Which chemical feature makes saturated fats different from unsaturated fats?
Unsaturated fats have fewer calories than saturated fats.
Unsaturated fats are solid at room temperature.
Each carbon molecule is filled with hydrogen
Saturated fats are made only from plant sources
The Correct Answer is C
A. Unsaturated fats have fewer calories than saturated fats:
Both types of fat provide 9 calories per gram. The difference lies in chemical structure, not caloric content.
B. Unsaturated fats are solid at room temperature:
This describes saturated fats, not unsaturated fats. Saturated fats (like butter) are solid at room temp.
C. Each carbon molecule is filled with hydrogen:
In saturated fats, all carbon atoms are "saturated" with hydrogen atoms, meaning no double bonds.
D. Saturated fats are made only from plant sources:
Saturated fats are found in both animal (e.g., butter, cheese) and some plant sources (e.g., coconut oil). This is inaccurate.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Grilled chicken sandwich:
Grilled chicken is lower in saturated fat than fried options and is one of the leanest protein choices at fast food restaurants.
B. Cheeseburger and French fries:
High in saturated fat from the cheese, beef, and frying oil. Not a heart-healthy choice.
C. Baked potato with sour cream:
The sour cream adds saturated fat, although the potato itself is fine. Toppings make it less ideal.
D. Fried fish sandwich:
Even though it contains fish, frying significantly increases the saturated and trans fat content, making it a poor choice.
Correct Answer is A
Explanation
A. 20–35%:
According to the Dietary Guidelines for Americans, total fat intake should be 20–35% of total daily calories for adults.
B. 75–80%:
This is excessively high and typically only seen in ketogenic diets, which are not standard recommendations.
C. 60–75%:
Still too high for general dietary guidelines. Long-term high-fat diets at this level may raise health risks.
D. 45–50%:
Higher than the recommended range. This amount of fat exceeds standard DRI recommendations for a balanced diet.
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