Question 1

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 2

The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per day should be in what range?

Accepted Answer

A)  60-70 grams 
B)  45-75 grams 
C)  35-70 grams 
D)  50-65 grams 
A)  60-70 grams 
B)  45-75 grams 
C)  35-70 grams 
D)  50-65 grams

Question 3

Which of the following substances does the body require for the digestion of fat?

Accepted Answer

A)  insulin 
B)  saliva 
C)  water 
D)  bile 
A)  insulin 
B)  saliva 
C)  water 
D)  bile

Question 4

What is the name for the three-carbon structure to which fatty acids are attached in a triglyceride?

Accepted Answer

A)  glucagon 
B)  galactose 
C)  glycerol 
D)  glycogen 
A)  glucagon 
B)  galactose 
C)  glycerol 
D)  glycogen

Question 5

What is the name for 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 6

What is the fat substitute Simplesse made out of?

Accepted Answer

A)  whipped egg whites 
B)  sugar with a fatty acid 
C)  blended sugars 
D)  protein particles 
A)  whipped egg whites 
B)  sugar with a fatty acid 
C)  blended sugars 
D)  protein particles

Question 7

The World Health Organization recommends that people consume what percentage of total calories from trans fatty acids?

Accepted Answer

A)  1% 
B)  2% 
C)  3% 
D)  4% 
A)  1% 
B)  2% 
C)  3% 
D)  4%

Question 8

To help achieve the right balance between omega-3 and omega-6 intakes,how many meals per week should include 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 9

What is the name for a lipoprotein that transports triglycerides to the body's cells?

Accepted Answer

A)  very high-density lipoprotein 
B)  very low-density lipoprotein 
C)  chylomicron 
D)  microchylon 
A)  very high-density lipoprotein 
B)  very low-density lipoprotein 
C)  chylomicron 
D)  microchylon

Question 10

Which of the following is a characteristic of low-fat diets?

Accepted Answer

A)  They are low-calorie diets. 
B)  They may EXCLUDE nutritious foods. 
C)  They do NOT result in nutrient deficiencies. 
D)  They are simple to maintain over time. 
A)  They are low-calorie diets. 
B)  They may EXCLUDE nutritious foods. 
C)  They do NOT result in nutrient deficiencies. 
D)  They are simple to maintain over time.

Question 11

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are added to foods as an alternative to what?

Accepted Answer

A)  antioxidation 
B)  hydrogenation 
C)  saturation 
D)  contamination 
A)  antioxidation 
B)  hydrogenation 
C)  saturation 
D)  contamination

Question 12

Butylated hydroxyanisole (BHA)is an example of which of the following?

Accepted Answer

A)  an additive 
B)  an emulsifier 
C)  a steroid 
D)  an antioxidant 
A)  an additive 
B)  an emulsifier 
C)  a steroid 
D)  an antioxidant

Question 13

When applied to meats,the term "lean" means what?

Accepted Answer

A)  no more than 10% fat content 
B)  no more than 15% fat content 
C)  no more than 17% fat content 
D)  no more than 20% fat content 
A)  no more than 10% fat content 
B)  no more than 15% fat content 
C)  no more than 17% fat content 
D)  no more than 20% fat content

Question 14

Which of the following could you substitute for milk and butter in order to reduce the fat and kilocalories in mashed potatoes?

Accepted Answer

A)  skim milk and cream cheese 
B)  water and butter 
C)  plain yogurt and herbs 
D)  milk and margarine 
A)  skim milk and cream cheese 
B)  water and butter 
C)  plain yogurt and herbs 
D)  milk and margarine

Question 15

Which of the following 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 16

Discuss arguments you would use in trying to convince someone not to take fish oil supplements.

Accepted Answer

Taking fish oil supplements is not recom

Question 17

Which of the following is an example of an excellent emulsifier?

Accepted Answer

A)  oil and vinegar salad dressing 
B)  mayonnaise 
C)  Dijon mustard 
D)  vinegar 
A)  oil and vinegar salad dressing 
B)  mayonnaise 
C)  Dijon mustard 
D)  vinegar

Question 18

When body fat is broken down to provide energy,carbohydrate must be available as well.Without carbohydrate,the products of incomplete fat breakdown build up in the blood and urine.What is the name for these products?

Accepted Answer

A)  acidones 
B)  ketones 
C)  uric acid 
D)  ammonia 
A)  acidones 
B)  ketones 
C)  uric acid 
D)  ammonia

Question 19

Which of the following is a desirable blood lipid value?

Accepted Answer

A)  high total cholesterol 
B)  high LDL 
C)  high blood triglycerides 
D)  high HDL 
A)  high total cholesterol 
B)  high LDL 
C)  high blood triglycerides 
D)  high HDL

Question 20

Which of the following substitutions would help to lower LDL?

Accepted Answer

A)  using vegetable shortening in the place of lard 
B)  using corn oil in the place of vegetable shortening 
C)  using palm kernel oil in the place of saturated fat 
D)  using mayonnaise in place of an oil vinaigrette 
A)  using vegetable shortening in the place of lard 
B)  using corn oil in the place of vegetable shortening 
C)  using palm kernel oil in the place of saturated fat 
D)  using mayonnaise in place of an oil vinaigrette

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

The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per day should be in what range?

Which of the following substances does the body require for the digestion of fat?

What is the name for the three-carbon structure to which fatty acids are attached in a triglyceride?

What is the name for the biologically active compounds that regulate body functions?

What is the fat substitute Simplesse made out of?

The World Health Organization recommends that people consume what percentage of total calories from trans fatty acids?

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

What is the name for a lipoprotein that transports triglycerides to the body's cells?

Which of the following is a characteristic of low-fat diets?

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are added to foods as an alternative to what?

Butylated hydroxyanisole (BHA)is an example of which of the following?

When applied to meats,the term "lean" means what?

Which of the following could you substitute for milk and butter in order to reduce the fat and kilocalories in mashed potatoes?

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

Discuss arguments you would use in trying to convince someone not to take fish oil supplements.

Which of the following is an example of an excellent emulsifier?

When body fat is broken down to provide energy,carbohydrate must be available as well.Without carbohydrate,the products of incomplete fat breakdown build up in the blood and urine.What is the name for these products?

Which of the following is a desirable blood lipid value?

Which of the following substitutions would help to lower LDL?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, teen, and Older Adult

Hunger and the Global Environment

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Exam 5: The Lipids: Fats, oils, phospholipids, and Sterols

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

The Heart and Stroke Foundation of Canada recommends that the amount of fat women consume per day should be in what range?

Which of the following substances does the body require for the digestion of fat?

What is the name for the three-carbon structure to which fatty acids are attached in a triglyceride?

What is the name for the biologically active compounds that regulate body functions?

What is the fat substitute Simplesse made out of?

The World Health Organization recommends that people consume what percentage of total calories from trans fatty acids?

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

What is the name for a lipoprotein that transports triglycerides to the body's cells?

Which of the following is a characteristic of low-fat diets?

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are added to foods as an alternative to what?

Butylated hydroxyanisole (BHA)is an example of which of the following?

When applied to meats,the term "lean" means what?

Which of the following could you substitute for milk and butter in order to reduce the fat and kilocalories in mashed potatoes?

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

Discuss arguments you would use in trying to convince someone not to take fish oil supplements.

Which of the following is an example of an excellent emulsifier?

When body fat is broken down to provide energy,carbohydrate must be available as well.Without carbohydrate,the products of incomplete fat breakdown build up in the blood and urine.What is the name for these products?

Which of the following is a desirable blood lipid value?

Which of the following substitutions would help to lower LDL?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, teen, and Older Adult

Hunger and the Global Environment

Filters