Food, nutrition, and dietetics are studied in the Food Science and Human Nutrition Department. This exam entails knowing what kind of fatty acid is in olive oil, the purpose of hydrogenating fats, and hidden fat. How are phospholipids different from triglycerides, what cardiovascular disease risks include, and how do cardiovascular disease risks many carbons do long-chain fatty acids contain. You must try this helpful quiz.
When consumed, they can decrease blood clotting.
When consumed, they can raise serum LDL cholesterol.
When consumed, they can lower serum LDL cholesterol.
When consumed, they have no effect on serum cholesterol.
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Saturated
Monounsaturated
Polyunsaturated
Partially hydrogenated
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Butter.
Fat in crackers and other grain products.
Fat around the edges of meats.
Mayonnaise in potato salad.
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T-Bone steak
Margarine
Whole milk
M&M candies
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High-Density Lipoprotein (HDL)
Cis-fatty acids
Low-Density Lipoprotein (LDL)
Trans-fatty acids
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Fatty acids, glycerol, and sterols
Fatty acids, glycerol, and phosphorus
Fatty acids and glycerol
Fatty acids, glycerol, phosphorus, and sterols
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4 to 6
6 to 8
10 or more
12 or more
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High-Density Lipoprotein (HDL)
Cis-fatty acids
Low-Density Lipoprotein (LDL)
Trans-fatty acids
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Lipoprotein
Pancreatic
Lingual
Lecithin
Improve taste.
Change a liquid fat to a solid fat.
Change a solid fat to a liquid fat.
Improve food appearance.
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Corn oil
Soybean oil
Palm oil
Safflower oil
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No double bonds.
One double bond.
2 to 12 double bonds.
14 to 24 double bonds.
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Total blood cholesterol >200 mg/dl.
Hypertension.
HDL cholesterol > 40 mg/dl.
Blood triglycerides > 200 mg/dl.
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Chylomicron
Low-density lipoprotein
Very-low-density lipoprotein
High-density lipoprotein
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Diglycerides and fatty acids.
Monoglycerides and diglycerides.
Monoglycerides and fatty acids.
Glycerol and fatty acids.
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Using little or no stick margarine.
Using tub margarines and vegetable oils.
Avoiding consumption of deep fried foods at quick-service restaurants.
Eating packaged cookies and desserts made with vegetable shortening.
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High density lipoproteins.
Low density lipoproteins.
Chylomicrons.
Cholesterol.
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20
25
30
35
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A compound containing phosphorus replaces at least one fatty acid.
Phospholipids do not contain glycerol.
Phospholipids do not contain fatty acids.
A compound containing nitrogen replaces at least one fatty acid.
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Triglycerides.
Phospholipids
Lipoproteins.
Micelles
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A compound containing phosphorus replaces at least one fatty acid.
Phospholipids do not contain glycerol.
Phospholipids do not contain fatty acids.
A compound containing nitrogen replaces at least one fatty acid.
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