Fshn 120 Chapter 5

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FSHN 120 Chapter 5
UIUC FSHN CHPT 5 quiz

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