Matching
Match each nutrition term with the appropriate definition.
Premises:
plant sterols
Responses:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
the process of a substance combining with oxygen
compounds that interfere with cholesterol absorption
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
a general term for all diseases of the heart and blood vessels
the term used to describe fats when they have deteriorated, usually by oxidation
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
Correct Answer:
Premises:
Responses:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
the process of a substance combining with oxygen
compounds that interfere with cholesterol absorption
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
a general term for all diseases of the heart and blood vessels
the term used to describe fats when they have deteriorated, usually by oxidation
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
Premises:
the body's fat, which consists of masses of fat-storing cells called adipose cells
a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds
a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries
the process of a substance combining with oxygen
compounds that interfere with cholesterol absorption
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
a general term for all diseases of the heart and blood vessels
the term used to describe fats when they have deteriorated, usually by oxidation
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
Responses:
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