Fshn 120 Chapter 5

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Fshn 120 Chapter 5
UIUC FSHN CHPT 5 quiz

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