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An effective way to modify a casserole recipe in order to make it more heart healthy is to:


A) use a biscuit dough instead of a bread crumb topping.
B) replace half of the meat with kidney beans.
C) ​omit the olive oil.
D) ​substitute cream of celery soup for the cream of mushroom.
E) ​use olive oil instead of canola oil.

F) A) and E)
G) A) and D)

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​What does the term point of unsaturation mean?


A) the area on a fatty acid chain where the carbon bond is holding a hydrogen
B) the area on a fatty acid chain where a nitrogen is attached
C) ​the area on a fatty acid chain where a hydrogen is missing from the bond
D) the area on a fatty acid chain where there is a zig-zag formation
E) ​the area on a fatty acid chain where carbon forms a double bond with oxygen

F) A) and B)
G) B) and C)

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Discuss arguments you would use in trying to convince someone to consume fish rather than take fish oil supplements.​

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Fish,not fish oil supplements,is the pre...

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​Which statement about fatty foods is true?


A) Fatty foods are low in energy density.
B) Fat in foods contributes to satiety.
C) ​People prefer the taste of foods low in fat over those high in fat.
D) ​Fat gives foods a tough texture.
E) ​Fat impairs the absorption of some phytochemicals.

F) A) and B)
G) C) and E)

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To replace saturated fats with monounsaturated fats in your diet,you could use _____ instead of _____.​


A) canola oil;butter
B) safflower oil;olive oil
C) ​stick margarine;canola oil
D) ​butter;olive oil
E) ​coconut oil;canola oil

F) A) and B)
G) A) and C)

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Fatty acids in foods consumed influence the composition of fats in the body.

A) True
B) False

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Cholesterol is the best known of the:​


A) phospholipids.
B) lipoproteins.
C) ​sterols.
D) ​triglycerides.
E) ​saturated fats.

F) None of the above
G) A) and B)

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When you are selecting the type of fish to eat,which of the following should you consider?​


A) Farm-raised fish are protected from contaminants so they are much safer to eat.
B) Grilled,baked,or broiled fish will provide the most heart-healthy benefit.
C) ​Consumption of any amount of fish that might contain mercury should be avoided.
D) ​Temporarily discontinuing consumption of fish will allow the body to eliminate mercury from its tissues.
E) ​Frying fish will make its essential fatty acids more bioavailable.

F) A) and E)
G) B) and C)

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​Which statement concerning lecithin is FALSE?


A) It plays a key role in the structure of cell membranes.
B) It is an emulsifier.
C) ​It has the ability to lower blood cholesterol.
D) ​It has no special ability to promote health.
E) ​It is a phospholipid.

F) B) and E)
G) C) and D)

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Fat stored in the body is used as a source of energy when not enough energy is available from food.This process involves:​


A) retrieving fatty acids that have been stored in the liver.
B) transporting cholesterol to the muscles to be broken down for energy.
C) ​dismantling stored fat in fat cells and releasing components into blood.
D) ​converting glucose into fat as a more efficient method of producing energy.
E) ​using fatty acids that are available in the cell's lipid layer.

F) D) and E)
G) B) and E)

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The major storage form of fats in our body is:​


A) triglycerides,which are made up of fatty acids and glycerol.
B) fatty acids,which are made up of trans fats and bile.
C) ​cholesterol,which is stored in the blood.
D) ​lecithin,which is stored in the liver.
E) ​lipoproteins,which carry fatty acids in the blood.

F) A) and B)
G) A) and E)

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The best way to increase consumption of omega-3 fatty acids is to:​


A) increase intake of seed oils.
B) choose fish as a protein food often.​
C) ​limit intake of polyunsaturated fats.
D) ​take fish oil supplements.
E) ​increase intake of vegetable oils.

F) A) and B)
G) B) and E)

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Which of the following fats is the most saturated?​


A) safflower oil​
B) peanut oil
C) ​olive oil
D) ​coconut oil
E) ​canola oil

F) A) and B)
G) A) and C)

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If the fat in a container is solid at room temperature,what type of fat is it?


A) polyunsaturated fat
B) monounsaturated fat
C) ​saturated fat
D) ​short-chain fatty acids
E) ​trans fat

F) A) and E)
G) A) and B)

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As fatty acids are absorbed through the intestinal lining for transport throughout the body,which action takes place?​


A) Small triglycerides pass directly through the blood to individual body cells.
B) Large-chain fatty acids are formed into lipoproteins for transport in the blood.
C) ​Fatty acids are transported through the blood as a separate top layer.
D) ​Only a small percentage of fats are absorbed through the intestinal lining.
E) ​Triglycerides are stored in VLDL for transport in the blood.

F) All of the above
G) C) and D)

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A majority of fat digestion takes place in the stomach.

A) True
B) False

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It is not recommended that healthy people strictly limit their dietary cholesterol because:​


A) cholesterol is so widespread in all foods that this would result in a monotonous diet.
B) cholesterol-containing foods tend to lower blood LDL levels in most people.
C) ​cholesterol is an essential nutrient,though required in only small amounts.
D) ​blood cholesterol levels,though greatly affected by dietary cholesterol,are not really important.
E) cholesterol-containing foods have a minimal effect on blood cholesterol in most people.

F) A) and D)
G) D) and E)

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You are deciding how much fat to include in your dinner casserole recipe.What should you take into consideration?​


A) Foods containing fat are much bulkier and heavier than low-fat foods.
B) Fat in foods will create a strong odor that may reduce your appetite.
C) ​When fat is eaten with phytochemicals it will block their absorption.
D) ​Fat in your meal will contribute to satiety,the feeling of fullness after a meal.
E) Fat should be emphasized because the fat-storing capacity of the body is virtually limitless.

F) A) and E)
G) A) and C)

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Describe the functions of fats in the body.​

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​Fat provides the majority of the energy...

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Overall,the traditional diets of the people who lived on the Greek island of Crete were:​


A) very high in cholesterol.
B) low in total fat.
C) ​high in lard and butter.
D) ​low in plant oils but high in grain products.
E) ​low in saturated fat.

F) C) and D)
G) A) and C)

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