Learner Assessment

Beyond the Myths: Understanding the Impact of Fats on Health Outcomes
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Question 1: True or False: Short-chain fatty acids and medium-chain fatty acids are subclasses of saturated fat.
Question 2: Which of the following is NOT an omega-6 polyunsaturated fatty acid?
Question 3: True or False: Long-chain fatty acids do not need to be activated by carnitine to access the inner mitochondrial membrane.
Reference: Roopashree P., Shetty S., Kumari S. Effect of medium chain fatty acid in human health and disease. Journal of Functional Foods. 2021;87:104724.
Question 4: Which of the following is true about saturated fatty acids?
Reference: Astrup A., Magkos F., Bier D., et al. Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations: JACC State-of-the-Art Review. J Am Coll Cardiol. 2020;76(7):844-857.
Question 5: True or False: Coconut oil, palm oil, butter, ghee, and foods predominantly containing saturated fatty acids generate minimal lipid peroxidation products with cooking.
References: de Alzza F., Guillaume C., Ravetti L. Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating. Acta Scientific Nutritional Health.2018;2(6):02-11.
Question 6: Which type of fat has the largest influence on eicosanoid production, blood pressure, and circulatory processes?
References: Pischon T., Hankinson S., Hotamisligil G., et al. Habitual Dietary Intake of n-3 and n-6 Fatty Acids in Relation to Inflammatory Markers Among US Men and Women. Circulation. 2003;108(2):155-160. DiNicolantonio JJ, O’Keefe JH. Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis. Open Heart. 2018;5:e000898.

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