Fshn 120 Chapter 5

22 Questions  I  By Xtraordinaryswag on December 15, 2009
UIUC FSHN CHPT 5 quiz

  
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Question Excerpt

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