Question 1

In Canada, what is the limit in fat content allowable for ground beef that has been labelled "extra lean"?

Accepted Answer

A) 10% 
B) 17% 
C) 23% 
D) 30% 
A) 10% 
B) 17% 
C) 23% 
D) 30% A

Question 2

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-similar to a triglyceride

Accepted Answer

b

Question 3

Which of the following characteristics describes the artificial fat olestra?

Accepted Answer

A) approved for use in Canada 
B) passes through the digestive tract unabsorbed 
C) fortified with vitamin B6 
D) a carbohydrate-based fat substitute 
A) approved for use in Canada 
B) passes through the digestive tract unabsorbed 
C) fortified with vitamin B6 
D) a carbohydrate-based fat substitute B

Question 4

Which of the following vitamins is fat-soluble?

Accepted Answer

A) vitamin A 
B) vitamin B12 
C) vitamin C 
D) vitamin F 
A) vitamin A 
B) vitamin B12 
C) vitamin C 
D) vitamin F

Question 5

Which term refers to the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

Accepted Answer

A) fats 
B) lipids 
C) fatty esters 
D) oils 
A) fats 
B) lipids 
C) fatty esters 
D) oils

Question 6

What is the name of the process that makes unsaturated fats more solid and resistant to the chemical changes caused by oxidation?

Accepted Answer

A) transamination 
B) hydrogenation 
C) saturation 
D) deamination 
A) transamination 
B) hydrogenation 
C) saturation 
D) deamination

Question 7

Which term best describes a diet high in saturated and trans fats, and low in vegetables, fruit, and whole grains?

Accepted Answer

A) atherogenic diet 
B) Mediterranean diet 
C) DASH diet 
D) hyperglycemic diet 
A) atherogenic diet 
B) Mediterranean diet 
C) DASH diet 
D) hyperglycemic diet

Question 8

Which term refers to the biologically active compounds that regulate body functions?

Accepted Answer

A) actosanoids 
B) dietary antioxidants 
C) chylomicrons 
D) eicosanoids 
A) actosanoids 
B) dietary antioxidants 
C) chylomicrons 
D) eicosanoids

Question 9

Define the term emulsification and describe how the process of emulsification is used by food processors.

Accepted Answer

Emulsification is the process of mixing

Question 10

Which of the following fats is considered the most saturated?

Accepted Answer

A) chicken fat 
B) butter 
C) peanut oil 
D) coconut oil 
A) chicken fat 
B) butter 
C) peanut oil 
D) coconut oil

Question 11

Which nutrient must be available whenever body fat is broken down to provide energy?

Accepted Answer

A) protein 
B) calcium 
C) vitamin A 
D) carbohydrate 
A) protein 
B) calcium 
C) vitamin A 
D) carbohydrate

Question 12

What type of lipoprotein is responsible for transporting food fats through watery body fluids to the liver and other tissues?

Accepted Answer

A) micelles 
B) chylomicrons 
C) monoglycerides 
D) cholesterol 
A) micelles 
B) chylomicrons 
C) monoglycerides 
D) cholesterol

Question 13

Which emulsifier is falsely linked with promoting health when consumed as a supplement?

Accepted Answer

A) sterol 
B) lecithin 
C) glycerol 
D) triglyceride 
A) sterol 
B) lecithin 
C) glycerol 
D) triglyceride

Question 14

To help achieve the right balance between omega-3 and omega-6 intakes, how many meals per week should include fatty fish?

Accepted Answer

A) 1-2 
B) 2-3 
C) 3-4 
D) 4-5 
A) 1-2 
B) 2-3 
C) 3-4 
D) 4-5

Question 15

Which statement best describes the role of cholesterol in the body?

Accepted Answer

A) It assists in blood circulation. 
B) It forms a part of bones and teeth. 
C) It is part of the structure of cell membranes. 
D) It is an essential nutrient. 
A) It assists in blood circulation. 
B) It forms a part of bones and teeth. 
C) It is part of the structure of cell membranes. 
D) It is an essential nutrient.

Question 16

What chemical change occurs when spreadable margarines are made from polyunsaturated oils?

Accepted Answer

A) Hydrogen is forced into the oil creating unusually shaped fats. 
B) The oil changes colour after hydrogen is added. 
C) The margarine becomes softer at room temperature. 
D) The margarine becomes fully unsaturated. 
A) Hydrogen is forced into the oil creating unusually shaped fats. 
B) The oil changes colour after hydrogen is added. 
C) The margarine becomes softer at room temperature. 
D) The margarine becomes fully unsaturated.

Question 17

Which of the following foods is the best dietary source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)?

Accepted Answer

A) olive oil 
B) margarine 
C) fish 
D) nuts 
A) olive oil 
B) margarine 
C) fish 
D) nuts

Question 18

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to foods as an alternative to what type of food preservation technique?

Accepted Answer

A) oxidation 
B) pasteurization 
C) saturation 
D) hydrogenation 
A) oxidation 
B) pasteurization 
C) saturation 
D) hydrogenation

Question 19

Which of the following fatty acids is derived from linoleic acid?

Accepted Answer

A) eicosapentaenoic acid 
B) hydrochloric acid 
C) arachidonic acid 
D) docosahexaenoic acid 
A) eicosapentaenoic acid 
B) hydrochloric acid 
C) arachidonic acid 
D) docosahexaenoic acid

Question 20

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-a lipid that is liquid at room temperature

Accepted Answer

The answer of Instructions: Match the fat-related terms to their...

In Canada, what is the limit in fat content allowable for ground beef that has been labelled "extra lean"?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -similar to a triglyceride

Which of the following characteristics describes the artificial fat olestra?

Which of the following vitamins is fat-soluble?

Which term refers to the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

What is the name of the process that makes unsaturated fats more solid and resistant to the chemical changes caused by oxidation?

Which term best describes a diet high in saturated and trans fats, and low in vegetables, fruit, and whole grains?

Which term refers to the biologically active compounds that regulate body functions?

Define the term emulsification and describe how the process of emulsification is used by food processors.

Which of the following fats is considered the most saturated?

Which nutrient must be available whenever body fat is broken down to provide energy?

What type of lipoprotein is responsible for transporting food fats through watery body fluids to the liver and other tissues?

Which emulsifier is falsely linked with promoting health when consumed as a supplement?

To help achieve the right balance between omega-3 and omega-6 intakes, how many meals per week should include fatty fish?

Which statement best describes the role of cholesterol in the body?

What chemical change occurs when spreadable margarines are made from polyunsaturated oils?

Which of the following foods is the best dietary source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)?

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to foods as an alternative to what type of food preservation technique?

Which of the following fatty acids is derived from linoleic acid?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -a lipid that is liquid at room temperature

Food Choices and Human Health

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the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

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Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

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Exam 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

In Canada, what is the limit in fat content allowable for ground beef that has been labelled "extra lean"?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -similar to a triglyceride

Which of the following characteristics describes the artificial fat olestra?

Which of the following vitamins is fat-soluble?

Which term refers to the group of organic compounds that consists of triglycerides, phospholipids, and sterols?

What is the name of the process that makes unsaturated fats more solid and resistant to the chemical changes caused by oxidation?

Which term best describes a diet high in saturated and trans fats, and low in vegetables, fruit, and whole grains?

Which term refers to the biologically active compounds that regulate body functions?

Define the term emulsification and describe how the process of emulsification is used by food processors.

Which of the following fats is considered the most saturated?

Which nutrient must be available whenever body fat is broken down to provide energy?

What type of lipoprotein is responsible for transporting food fats through watery body fluids to the liver and other tissues?

Which emulsifier is falsely linked with promoting health when consumed as a supplement?

To help achieve the right balance between omega-3 and omega-6 intakes, how many meals per week should include fatty fish?

Which statement best describes the role of cholesterol in the body?

What chemical change occurs when spreadable margarines are made from polyunsaturated oils?

Which of the following foods is the best dietary source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)?

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are added to foods as an alternative to what type of food preservation technique?

Which of the following fatty acids is derived from linoleic acid?

Instructions: Match the fat-related terms to their appropriate definitions.a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -a lipid that is liquid at room temperature

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

the Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters