Matching
Match each nutrition term with the appropriate definition.
Premises:
hydrogenation
Responses:
the term used to describe fats when they have deteriorated, usually by oxidation
compounds that interfere with cholesterol absorption
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 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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
lipids that are liquid at room temperature
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
Correct Answer:
Premises:
Responses:
the term used to describe fats when they have deteriorated, usually by oxidation
compounds that interfere with cholesterol absorption
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 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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
lipids that are liquid at room temperature
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
Premises:
the term used to describe fats when they have deteriorated, usually by oxidation
compounds that interfere with cholesterol absorption
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 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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
lipids that are liquid at room temperature
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
Responses:
Related Questions
Q55: Many v egetable oils contain large amounts
Q56: A change from whole milk to skim
Q57: Match each nutrition term with the appropriate
Q58: Which snack food (in a reasonable portion
Q59: Research has shown that fat substitutes are
Q61: A fatty acid with two or more
Q62: When exposed to oxygen, fats can become:<br>A)saturated.<br>B)hydrogenated.<br>C)rancid.<br>D)trans
Q63: Make a list of high-fat foods that
Q64: The compound that forms the backbone of
Q65: How do food manufacturers reduce fat and