nutrition ch. 5 terms.txt

  1. The main dietary factor associated with elevated blood cholesterol is
    high saturated and trans fat intake.
  2. Triglycerides consist of
    3 fatty acid and glycerol
  3. Which of the following statements about trans fatty acids is true?
    they arise when polyunsaturated oils are hydrogenated.
  4. Which of the following statements about trans fatty acids is true?
    They arise when polyunsaturated oils are hydrogenated
  5. The best way to increase consumption of omega-3 fatty acids is to
    consume 2 fish meals per week
  6. Which of the following is not characteristic of an atherogenic diet?
    low in trans fat
  7. The major storage form of fats in our body is in the form of
    triglycerides which are made up of fatty acids and glycerol
  8. Which of the following mechanisms is important for the digestion of fat in foods?
    bile in the small intestine emulsifies the fat for enzyme action
  9. Fat stored in the body is used as a source of energy when not enough energy is available from food. This process involves
    dismantling stored fat in fat cells and releasing components into blood.
  10. Which of the following describes a fatty acid that has one double bond?
  11. What type of fatty acid is found in high amounts in olive oil?
  12. Which of the following is a factor that determines the hardness of a fat at a given temperature?
    degree of saturation
  13. A major cause of rancidity of lipids in foods is exposure to
    heat and oxygen
  14. Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from
    cis to trans.
  15. What type of compound is lecithin?
  16. Which of the following cannot be found in plants?
  17. What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?
    High-density lipoprotein
  18. An important function of fat in the body is to
    protect vital organs against shock
  19. Which of the following lipids is an essential nutrient?
    Linoleic acid
Card Set
nutrition ch. 5 terms.txt