Matching
Match each nutrition term with the appropriate definition.
Premises:
adipose tissue
Responses:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a general term for all diseases of the heart and blood vessels
lipids that are liquid at room temperature
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
the process of a substance combining with oxygen
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by 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
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
Correct Answer:
Premises:
Responses:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a general term for all diseases of the heart and blood vessels
lipids that are liquid at room temperature
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
the process of a substance combining with oxygen
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by 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
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
Premises:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a general term for all diseases of the heart and blood vessels
lipids that are liquid at room temperature
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
the process of a substance combining with oxygen
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by 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
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
Responses:
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