Matching
Match each nutrition term with the appropriate definition.
Premises:
oils
Responses:
the term used to describe fats when they have deteriorated, usually by oxidation
the process of a substance combining with oxygen
a general term for all diseases of the heart and blood vessels
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
lipids that are liquid at room temperature
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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
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 term used to describe fats when they have deteriorated, usually by oxidation
the process of a substance combining with oxygen
a general term for all diseases of the heart and blood vessels
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
lipids that are liquid at room temperature
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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
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 term used to describe fats when they have deteriorated, usually by oxidation
the process of a substance combining with oxygen
a general term for all diseases of the heart and blood vessels
as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen
lipids that are liquid at room temperature
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
acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available
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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