Fshn 120 Chapter 5

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FSHN 120 Chapter 5
UIUC FSHN CHPT 5 quiz

  
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1. 
Which of the following is true about trans fatty acids found in hydrogenated fats?
A.
B.
C.
D.
2. 
Which lipoprotein is responsible for picking up cholesterol from dying cells and other sources so it can be transported back to the liver for excretion?
A.
B.
C.
D.
3. 
Which of the following is not a rich source of polyunsaturated fatty acids?
A.
B.
C.
D.
4. 
Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase.
A.
B.
C.
D.
5. 
Timothy wants to avoid eating too much hydrogenated fat. All of the following are appropriate ways except
A.
B.
C.
D.
6. 
When triglycerides are digested, before being absorbed, they are converted to a mixture of
A.
B.
C.
D.
7. 
Immediately after a meal, newly absorbed dietary fats appear in the blood as
A.
B.
C.
D.
8. 
Phospholipids differ from triglycerides in which of the following ways?
A.
B.
C.
D.
9. 
Hydrogenation produces what kinds of fat?
A.
B.
C.
D.
10. 
Cardiovascular disease risk factors include all of the following except
A.
B.
C.
D.
11. 
Olive oil contains abundant amounts of which type of fatty acid?
A.
B.
C.
D.
12. 
The Dietary Guidelines for Americans recommend getting no more than ______ percent of your total kcalories from fat.
A.
B.
C.
D.
13. 
The main reason for hydrogenating fats is to
A.
B.
C.
D.
14. 
Hydrogenation produces what kinds of fat?
A.
B.
C.
D.
15. 
"Hidden" fat includes
A.
B.
C.
D.
16. 
To be transported throughout the body, fats are packaged in structures called
A.
B.
C.
D.
17. 
How many carbons do long-chain fatty acids contain?
A.
B.
C.
D.
18. 
Phospholipids differ from triglycerides in which of the following ways?
A.
B.
C.
D.
19. 
If a fat contains mostly saturated fatty acids, it is likely to be ________ at room temperature.
A.
B.
C.
D.
20. 
Which of the following contains the greatest percentage of calories from fat (in a typical serving size)?
A.
B.
C.
D.
21. 
A saturated fatty acid contains
A.
B.
C.
D.
22. 
What is the composition of the triglyceride form of fats?
A.
B.
C.
D.
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