Question 1

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

Accepted Answer

A)  The oil changes colour after the hydrogen is added. 
B)  Hydrogen is forced into the oil,and some of the unsaturated fatty acids accept it. 
C)  The margarine becomes more nutritious than butter. 
D)  The margarine becomes LESS saturated than the original oil. 
A)  The oil changes colour after the hydrogen is added. 
B)  Hydrogen is forced into the oil,and some of the unsaturated fatty acids accept it. 
C)  The margarine becomes more nutritious than butter. 
D)  The margarine becomes LESS saturated than the original oil.

Question 2

Which of the following 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 3

MATCHING
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 phospholipid that is a major constituent of cell membranes

Accepted Answer

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

Question 4

Some ground turkey and chicken products into which the skin has been ground are much higher in fats than lean beef.

Accepted Answer

A) True 
 B)False

Question 5

What type of margarine is the most heart healthy?

Accepted Answer

A)  margarine that has received the most hydrogenation 
B)  margarine that is the most resistant to rancidity 
C)  margarine that is the most expensive 
D)  margarine that lists liquid oil as the first ingredient 
A)  margarine that has received the most hydrogenation 
B)  margarine that is the most resistant to rancidity 
C)  margarine that is the most expensive 
D)  margarine that lists liquid oil as the first ingredient

Question 6

Fat substitutes were developed for what purpose?

Accepted Answer

A)  to add texture to foods 
B)  to make foods taste better 
C)  to reduce fat and calories 
D)  to reduce costs 
A)  to add texture to foods 
B)  to make foods taste better 
C)  to reduce fat and calories 
D)  to reduce costs

Question 7

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids,and discuss the advantages and disadvantages of this process.

Accepted Answer

Hydrogenation is the process of adding h

Question 8

What food is the single greatest contributor of saturated fat in the diet?

Accepted Answer

A)  cheeses 
B)  sour cream 
C)  butter 
D)  chicken wings 
A)  cheeses 
B)  sour cream 
C)  butter 
D)  chicken wings

Question 9

In which of the following categories does the Mediterranean Diet Pyramid classify legumes?

Accepted Answer

A)  a separate category along with nuts 
B)  meats 
C)  vegetables 
D)  starches 
A)  a separate category along with nuts 
B)  meats 
C)  vegetables 
D)  starches

Question 10

Which of the following food choices is the foundation of a Mediterranean diet?

Accepted Answer

A)  red meat and fatty fish 
B)  fruits and vegetables as the base 
C)  canola oil as the primary fat 
D)  very little,if any,grains and breads 
A)  red meat and fatty fish 
B)  fruits and vegetables as the base 
C)  canola oil as the primary fat 
D)  very little,if any,grains and breads

Question 11

What health effect do olive oil and seafood have?

Accepted Answer

A)  They increase the risk for obesity. 
B)  They increase the risk for type 2 diabetes. 
C)  They decrease the risk for cardiovascular disease. 
D)  They decrease the risk for skin cancer. 
A)  They increase the risk for obesity. 
B)  They increase the risk for type 2 diabetes. 
C)  They decrease the risk for cardiovascular disease. 
D)  They decrease the risk for skin cancer.

Question 12

Describe olestra's side effects and discuss its potential impact on nutrition status.

Accepted Answer

Olestra is a non-caloric artificial fat

Question 13

Why should cooking oils should be stored in tightly covered containers?

Accepted Answer

A)  to prevent them from losing fat-soluble vitamins 
B)  to hasten the oxidation process 
C)  to prevent them from becoming rancid 
D)  to prevent discolouration 
A)  to prevent them from losing fat-soluble vitamins 
B)  to hasten the oxidation process 
C)  to prevent them from becoming rancid 
D)  to prevent discolouration

Question 14

How can a person reduce fat their diet?

Accepted Answer

A)  Choose yogurt instead of ice cream. 
B)  Consume Caesar salad instead of avocado salad. 
C)  Eat cheddar cheese instead of ricotta cheese. 
D)  Select prime rib instead of beef loin. 
A)  Choose yogurt instead of ice cream. 
B)  Consume Caesar salad instead of avocado salad. 
C)  Eat cheddar cheese instead of ricotta cheese. 
D)  Select prime rib instead of beef loin.

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

Which of the following must be available whenever body fat is broken down to provide energy?

MATCHING 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 phospholipid that is a major constituent of cell membranes

Some ground turkey and chicken products into which the skin has been ground are much higher in fats than lean beef.

What type of margarine is the most heart healthy?

Fat substitutes were developed for what purpose?

What food is the single greatest contributor of saturated fat in the diet?

In which of the following categories does the Mediterranean Diet Pyramid classify legumes?

Which of the following food choices is the foundation of a Mediterranean diet?

What health effect do olive oil and seafood have?

Describe olestra's side effects and discuss its potential impact on nutrition status.

Why should cooking oils should be stored in tightly covered containers?

How can a person reduce fat their diet?

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

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

Which of the following must be available whenever body fat is broken down to provide energy?

MATCHING 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 phospholipid that is a major constituent of cell membranes

Some ground turkey and chicken products into which the skin has been ground are much higher in fats than lean beef.

What type of margarine is the most heart healthy?

Fat substitutes were developed for what purpose?

What food is the single greatest contributor of saturated fat in the diet?

In which of the following categories does the Mediterranean Diet Pyramid classify legumes?

Which of the following food choices is the foundation of a Mediterranean diet?

What health effect do olive oil and seafood have?

Describe olestra's side effects and discuss its potential impact on nutrition status.

Why should cooking oils should be stored in tightly covered containers?

How can a person reduce fat their diet?

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