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Fshn 120 Chapter 5

22 Questions  I  By Xtraordinaryswag
FSHN 120 Chapter 5
UIUC FSHN CHPT 5 quiz

  
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Question Excerpt

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