The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
Hydrogenation
Genetic modification
Homogenisation
High pressure cooking
Charring
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Oils are usually liquid at room temperature
Oils contain mostly unsaturated fatty acids
Oils are a good source of Vitamin E
Oils contain all essential fatty acids
Oils change structure on heating
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Avocado, olive oil, safflower oil
Fried fish and chips, lean red meat, canola margarine
Commercial biscuits, butter, table margarine
Nuts, oysters, yoghurt
Seeds, cheese, canned fish in brine
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Fish, margarine, yoghurt
Lean meat, canola margarine, sunflower seeds
Vegetable oils, coconut, ghee
Chicken, bread, fruit
Cream, take-away and processed foods
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Avoid all saturated fats and cholesterol containing foods
Use only vegetable fats and have high insoluble fibre intake
Limit all fats, particularly saturated, while encouraging some unsaturated, particularly more omega-3 fatty acids
Limit all fats, particularly saturated, while encouraging monounsaturated fats such as omega-6 fatty acids
Include hydrogenated fats and trans fatty acids
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16 kJ
17 kJ
27 kJ
29 kJ
37 kJ
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5,10
10,15
15,20
5,25
10,30
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24%
26%
33%
36%
40%
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Has three double bonds
Has no unsaturated or double bonds
Is an essential fatty acid
Is a monounsaturated fatty acid
Has a double bond at position 5 from the methyl end
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Quiz Review Timeline (Updated): Dec 1, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Healthy Vs Unhealthy Food
1. Look at the 10 pictures presented below.
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3. Look out for the correct answers right...
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Attempts:
417 |
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Feb 16, 2023
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You Won't Miss It
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Questions:
11 |
Attempts:
98 |
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Take this quiz and learn more about health and fitness!
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Attempts:
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