Matching
Match each nutrition term with the appropriate definition.
Premises:
plant sterols
hydrogenation
antioxidants
adipose tissue
cardiovascular disease
atherosclerosis
rancid
oxidation
Responses:
compounds that interfere with cholesterol absorption.
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
as a food additive, preservatives delay or prevent rancidity.
a general term for all diseases of the heart and blood vessels.
as a food additive, preservatives delay or prevent rancidity .
the body's fat, which consists of masses of fat-storing cells.
compounds that protect others from oxidation by being oxidized themselves.
the process of a substance combining with oxygen.
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds.
the term used to describe fats when they have deteriorated, usually by oxidation.
Correct Answer:
Premises:
Responses:
compounds that interfere with cholesterol absorption.
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
as a food additive, preservatives delay or prevent rancidity.
a general term for all diseases of the heart and blood vessels.
as a food additive, preservatives delay or prevent rancidity .
the body's fat, which consists of masses of fat-storing cells.
compounds that protect others from oxidation by being oxidized themselves.
the process of a substance combining with oxygen.
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds.
the term used to describe fats when they have deteriorated, usually by oxidation.
Premises:
compounds that interfere with cholesterol absorption.
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
as a food additive, preservatives delay or prevent rancidity.
a general term for all diseases of the heart and blood vessels.
as a food additive, preservatives delay or prevent rancidity .
the body's fat, which consists of masses of fat-storing cells.
compounds that protect others from oxidation by being oxidized themselves.
the process of a substance combining with oxygen.
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds.
the term used to describe fats when they have deteriorated, usually by oxidation.
Responses:
Related Questions
Q25: Which of the following fats predominates in
Q26: Recommendations for fat intake have changed over
Q27: Which of the following is a sterol?<br>A)
Q28: A fatty acid with two or more
Q29: Which of the following types of fatty
Q31: Which of the following is an example
Q32: Describe the health effects of omega-3 fatty
Q33: An unsaturated fat:<br>A) contains carbon chains of
Q34: Approximately how many grams of fat do
Q35: Trans -fatty acids are most abundant:<br>A) animal