Food And Nutrition 3rd Edition - Chapter 16 Testbank

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

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

Increased consumption of saturated fats from fatty meat and processed foods

Increased use of vegetable oil in cooking

Increased consumption of n-6 fatty acids

Genetic engineering

Increased consumption of polyunsaturated fatty acids from plant seeds

Fish, margarine, yoghurt

Lean meat, canola margarine, sunflower seeds

Vegetable oils, coconut, ghee

Chicken, bread, fruit

Cream, take-away and processed foods

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

Hydrogenation

Genetic modification

Homogenisation

High pressure cooking

Charring

24%

26%

33%

36%

40%

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

5,10

10,15

15,20

5,25

10,30

16 kJ

17 kJ

27 kJ

29 kJ

37 kJ