Nutrition & Wellness Midterm Examination
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The beliefs and social customs of a group of people.
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Culture
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Etnic food
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Value
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Food norm
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This exam covers the following Standards:
FCS-FNS-11 Students will discuss domestic and professional kitchen equipment and its use in providing safe and sanitary food.
a. Define and demonstrate the use of measuring tools, including liquid and dry cups, measuring spoons, scales, and balances.
b. Define and demonstrate types of knives including Chef/French, paring, bread, boning, and slicer. Practice care See moreand safety while using all knives
c. Define and demonstrate mixing equipment and cooking and baking tools.
d. Define and demonstrate cookware for the range, oven, and microwave oven.
e. Discuss appliance choices, safe use, care and energy consumption of major cooking appliances and small cooking appliances.
FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planning.
a) Define nutrition, essential and non-essential nutrients; identify and describe the ; &nbs p; six nutrient classes and their changing requirements throughout the lifespan; and ; &nbs p; identify major sources of each.
; &nbs p;
Quiz Preview
- 2.
A food that is typical of a given racial, national, or religious culture.
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Culture
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Etnic food
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Kosher food
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Staple food
Correct Answer
A. Etnic foodExplanation
FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.Rate this question:
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- 3.
Culture is shaped and changed through ____________.
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Contact with family members and friends
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Influence of the media
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The introduction of new ideas
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All of the answers are correct.
Correct Answer
A. Contact with family members and friendsExplanation
FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.Rate this question:
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- 4.
What purposes do ethnic foods serve for a group of people?
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Create a feeling of individuality for each member of the group.
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Encourage ethnic pride.
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Help people bond with members of other etnic groups.
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All are correct.
Correct Answer
A. Encourage ethnic pride.Explanation
FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.Rate this question:
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- 5.
In the United States, the practice of eating earthworms is and example of a food _____________.
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Habit
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Norm
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Rule
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Taboo
Correct Answer
A. TabooExplanation
FCS-FNW-3. Students will identify the factors that affect food choices and dietary quality.
a. Discuss socio-cultural impacts such as race/ethnicity, region, religion, and social and personal environment and analyze the influences of demographic factors: age, gender, education level, family composition, income, and exposure to new foods.Rate this question:
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- 6.
Which statement below is the best example of how religion influences food choices?
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Brenda persuades Tayonna to try a new food.
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Hindu people do not eat beef.
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Tacos and tortillas are popular in the Southwest.
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The media promotes a new product.
Correct Answer
A. Hindu people do not eat beef.Explanation
The statement "Hindu people do not eat beef" is the best example of how religion influences food choices. Hinduism considers cows to be sacred animals, and therefore, followers of Hinduism avoid consuming beef as it goes against their religious beliefs. This demonstrates how religion plays a significant role in shaping dietary preferences and restrictions for individuals and communities.Rate this question:
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- 7.
Which of the following is not a trend affecting family eating patterns?
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Family members are increasingly mobile.
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More households are headed by a single working parent.
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Many dual-worker families have less income at their disposal.
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The average family is smaller.
Correct Answer
A. Many dual-worker families have less income at their disposal.Explanation
The correct answer is "Many dual-worker families have less income at their disposal." This statement does not represent a trend affecting family eating patterns. While it may be true that many dual-worker families have less income, it does not directly impact family eating patterns. Trends such as increasing mobility, single working parents, and smaller average family size have a more direct influence on how families eat and interact during meals.Rate this question:
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- 8.
Offering friends a snack when they visit is an example of ___________.
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Community expectations
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Family eating habits
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Social influence on food choices
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The status of food
Correct Answer
A. Social influence on food choicesExplanation
When offering friends a snack when they visit, it is an example of social influence on food choices. This is because the act of offering a snack to friends is influenced by societal norms and expectations regarding hospitality and socializing. It is a way of conforming to social norms and demonstrating hospitality by providing food to guests.Rate this question:
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- 9.
Which of the following is the best example of high-status food in the culture of the United States?
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Hamburgers
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Grits
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Pork and Beans
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Steak
Correct Answer
A. SteakExplanation
Steak is considered the best example of high-status food in the culture of the United States because it is often associated with fine dining, luxury, and special occasions. It is commonly served in high-end restaurants and is often more expensive compared to other options. Steak is also seen as a symbol of indulgence and is often associated with wealth and success. It is a popular choice for celebratory meals and is often considered a prestigious and desirable food item in American culture.Rate this question:
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- 10.
More than half of the food commercials that children watch on television are for ______________.
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Dairy products
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Foods high in calories, sugar, fat, and salt
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Fresh fruits and vegetables
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Whole grain cereals
Correct Answer
A. Foods high in calories, sugar, fat, and saltExplanation
The correct answer is "foods high in calories, sugar, fat, and salt." This is because the question is asking about the type of food commercials that children watch on television. The answer suggests that more than half of these commercials promote foods that are high in calories, sugar, fat, and salt, which are generally considered unhealthy.Rate this question:
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- 11.
Which of the following is an example of using food to deal with emotions?
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Lyah eats when bored.
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Micah eats when friends offer food.
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Ravita eats when hungry.
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Yazgul eats when watching an advertisement for food.
Correct Answer
A. Lyah eats when bored.Explanation
Lyah eating when bored is an example of using food to deal with emotions because she is using food as a means of coping with her boredom. Instead of finding alternative ways to entertain herself or address her boredom, she turns to eating as a way to distract or comfort herself. This behavior suggests that she may use food as a source of emotional comfort or as a way to fill a void when feeling bored.Rate this question:
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- 12.
Refusing to give a child a snack because he or she would not share toys is an example of using food to __________.
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Maintain a child's weight
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Punish the child
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Reward the child
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Show love to the child
Correct Answer
A. Punish the childExplanation
Refusing to give a child a snack because he or she would not share toys is an example of using food as a form of punishment. By denying the child a snack, it serves as a consequence for their behavior of not sharing toys. This can help teach the child that their actions have consequences and encourage them to learn to share in the future.Rate this question:
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- 13.
Using aseptic packaging to increase the shelf life of food is an example of applying ________________.
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Climate control
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Nutrition knowledge
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Political influence
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Technological advances
Correct Answer
A. Technological advancesExplanation
Using aseptic packaging to increase the shelf life of food involves the use of advanced technology. Aseptic packaging is a process that involves sterilizing the food and packaging materials separately, and then sealing them in a sterile environment. This technology helps to eliminate bacteria and other microorganisms that can cause spoilage, thereby extending the shelf life of the food. It is a clear example of how technological advances can be applied to improve food preservation and storage methods.Rate this question:
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- 14.
Which of the following foods is not a good source of dietary fiber?
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Apple
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Chicken
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Lentils
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Popcorn
Correct Answer
A. ChickenExplanation
Chicken is not a good source of dietary fiber because it is a lean meat that is low in carbohydrates and does not contain any dietary fiber. Fiber is mainly found in plant-based foods such as fruits, vegetables, whole grains, and legumes. While chicken is a good source of protein, it does not provide significant amounts of fiber compared to the other options listed.Rate this question:
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- 15.
Why are carbohydrates the body's preferred source of energy?
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They are inexpensive to buy
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They are plentiful in the diet
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They can be used efficiently as fuel
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They spare fats
Correct Answer
A. They can be used efficiently as fuelExplanation
Carbohydrates are the body's preferred source of energy because they can be easily broken down and converted into glucose, which is the primary fuel for the body's cells. This process is efficient and provides a quick and readily available source of energy. Additionally, carbohydrates spare fats by preventing the breakdown of fats for energy, allowing them to be used for other important functions in the body.Rate this question:
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- 16.
Dominic decided to follow a very high protein diet to lose weight. He was avoiding nearly all carbohydrate foods. What health condition is he most likely at risk of developing?
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Diabetes mellitis
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Ketosis
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Lactose intolerance
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Starvation
Correct Answer
A. KetosisExplanation
Dominic is at risk of developing ketosis because he is following a very high protein diet and avoiding nearly all carbohydrate foods. Ketosis occurs when the body doesn't have enough carbohydrates to burn for energy, so it starts breaking down fat instead. This process produces ketones, which can build up in the blood and urine, leading to symptoms such as bad breath, fatigue, and nausea. While ketosis itself is not necessarily harmful, it can be a sign of an imbalanced diet and can potentially lead to more serious health issues if not managed properly.Rate this question:
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- 17.
Which carbohydrate provides the most bulk to the diet?
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Fiber
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Fructose
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Lactose
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Sucrose
Correct Answer
A. FiberExplanation
Fiber provides the most bulk to the diet because it is a type of carbohydrate that cannot be fully digested by the body. It adds bulk to the stool and helps regulate bowel movements, preventing constipation. Fiber also promotes satiety, making us feel fuller for longer, which can aid in weight management. Additionally, fiber helps to lower cholesterol levels and regulate blood sugar levels. Overall, consuming a diet high in fiber is beneficial for maintaining a healthy digestive system and overall well-being.Rate this question:
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- 18.
Research has indicated that diets high in fiber may reduce the risk of____________.
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Colon cancer
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Heart and artery disease
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Hemorrhoids
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All three answers
Correct Answer
A. All three answersExplanation
Research has indicated that diets high in fiber may reduce the risk of colon cancer, heart and artery disease, and hemorrhoids. Fiber helps to promote healthy digestion and regular bowel movements, which can help prevent the development of colon cancer. Additionally, a high-fiber diet can lower cholesterol levels and reduce the risk of heart and artery disease. Hemorrhoids, which are swollen blood vessels in the rectum and anus, can be prevented or minimized by consuming a diet high in fiber, as it helps to soften the stool and prevent constipation.Rate this question:
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- 19.
What form must all carbohydrates be in for cells to use them as an energy source?
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Fructose
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Glucose
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Glycogen
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Insulin
Correct Answer
A. GlucoseExplanation
Glucose is the correct answer because it is the form in which carbohydrates need to be in for cells to use them as an energy source. Glucose is a simple sugar that can be easily broken down and metabolized by cells through a process called cellular respiration. Once glucose is absorbed into the bloodstream, it can be transported to cells and used as a primary source of energy. Other forms of carbohydrates, such as fructose and glycogen, need to be converted into glucose before they can be utilized by cells for energy. Insulin is a hormone that helps regulate blood sugar levels, but it is not a form of carbohydrate.Rate this question:
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- 20.
What happens to a person's blood glucose level after eating?
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It rises
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It falls to begin digestion
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It is not affected
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It rises or falls depending on gender
Correct Answer
A. It risesExplanation
After eating, a person's blood glucose level typically rises. This is because the food we consume contains carbohydrates, which are broken down into glucose during digestion. Glucose is then absorbed into the bloodstream, causing the blood glucose level to increase. This rise in blood glucose triggers the release of insulin, a hormone that helps regulate glucose levels by facilitating its uptake into cells. Therefore, the correct answer is that the blood glucose level rises after eating.Rate this question:
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- 21.
Which group in MyPlate is the best source of foods high in starch?
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The grains group
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The fruit group
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The meat and beans group
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The milk group.
Correct Answer
A. The grains groupExplanation
The grains group is the best source of foods high in starch. Starch is a complex carbohydrate found in foods like bread, rice, pasta, and cereal. These foods are part of the grains group in MyPlate. They provide the body with energy and are a good source of fiber, vitamins, and minerals. Including foods from the grains group in the diet can help meet the body's daily starch requirements and contribute to overall health and nutrition.Rate this question:
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- 22.
The ingredient list on a package of vanilla pudding reads as follows: sugar, wheat flour, starches, added flavorings. Which ingredient is present in the largest amount
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Flavorings
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Starches
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Sugar
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Wheat flour
Correct Answer
A. SugarExplanation
The correct answer is Sugar because it is listed first in the ingredient list, indicating that it is present in the largest amount compared to the other ingredients.Rate this question:
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- 23.
Due to her lactose intolerance, Amani does not drink milk. Which nutrient is most likely to be deficient in her diet because of this eating pattern?
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Calcium
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Carbohydrates
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Vitamin C
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Water
Correct Answer
A. CalciumExplanation
Amani's lactose intolerance means she cannot consume milk, which is a major source of calcium. Calcium is an essential nutrient for bone health, muscle function, and nerve transmission. Therefore, it is highly likely that Amani's diet is deficient in calcium due to her inability to drink milk.Rate this question:
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- 24.
Which element is not found in carbohydrates?
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Carbon
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Hydrogen
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Oxygen
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Nitrogen
Correct Answer
A. NitrogenExplanation
Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen. Nitrogen is not found in carbohydrates. Nitrogen is commonly found in proteins and nucleic acids, but it is not a component of carbohydrates.Rate this question:
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- 25.
The monosacaccharide found in fruits is ____________.
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Glucose
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Fructose
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Maltose
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Lactose
Correct Answer
A. FructoseExplanation
Fructose is the monosaccharide found in fruits. Monosaccharides are the simplest form of carbohydrates, and fructose is a type of sugar that is naturally occurring in fruits. It is sweeter than glucose and is responsible for the sweet taste of fruits. Glucose is another type of monosaccharide, but it is not specifically found in fruits. Maltose and lactose are disaccharides, which means they are composed of two monosaccharides and are not found as the primary sugar in fruits.Rate this question:
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- 26.
The hormone that helps regulate the amoount of glucose in the blood stream is _______________.
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Glycogen
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Insullin
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Ketones
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Thyroxin
Correct Answer
A. InsullinExplanation
Insulin is the hormone that helps regulate the amount of glucose in the bloodstream. It is produced by the pancreas and plays a crucial role in maintaining normal blood sugar levels. Insulin allows glucose to enter cells, where it is used for energy or stored as glycogen. Without insulin, glucose cannot be properly absorbed by cells, leading to high blood sugar levels, which can result in diabetes. Ketones are byproducts of fat breakdown, glycogen is a stored form of glucose, and thyroxin is a hormone that regulates metabolism.Rate this question:
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- 27.
Which is most likely to cause dental caries if the teeth are not brushed?
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Orange Juice
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Popcorn
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Raisins
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Water
Correct Answer
A. RaisinsExplanation
Raisins are most likely to cause dental caries if the teeth are not brushed. Raisins are sticky and high in sugar content, which can adhere to the teeth and provide a breeding ground for bacteria. Bacteria in the mouth feed on the sugar from the raisins and produce acids that can erode the tooth enamel, leading to the development of dental caries. Regular brushing helps remove the sticky residue and prevents the buildup of bacteria, reducing the risk of dental caries.Rate this question:
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- 28.
What is the type of diabetes in which the pancreas cannot make the necessary insulin?
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Hypoglycemia
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Type I diabetes
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Type II diabetes
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Hyperglycemia
Correct Answer
A. Type I diabetesExplanation
Type I diabetes is the correct answer because it is a type of diabetes in which the pancreas is unable to produce enough insulin or does not produce any insulin at all. Insulin is necessary for the body to regulate blood sugar levels, and without it, blood sugar levels can become dangerously high. This type of diabetes typically develops in childhood or adolescence and requires lifelong insulin therapy to manage blood sugar levels.Rate this question:
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- 29.
Why might gum agar be added to a food product?
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To thicken and stabilize the pproduct
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To add color
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To add flavor
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To sweeten the product.
Correct Answer
A. To thicken and stabilize the pproductExplanation
Gum agar is added to a food product to thicken and stabilize it. It acts as a natural thickening agent and helps to improve the texture and consistency of the product. By adding gum agar, the product becomes more stable and less likely to separate or become watery. It also helps to enhance the shelf life of the product by preventing the growth of bacteria and mold. Therefore, gum agar is commonly used in food products to improve their overall quality and ensure a better eating experience for consumers.Rate this question:
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- 30.
One of the six classes of nutrients that includes sugars, starches and fiber. The body's main source of energy
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Carbohydrates
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Proteins
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Fats
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Vitamins
Correct Answer
A. CarbohydratesExplanation
Carbohydrates are one of the six classes of nutrients that include sugars, starches, and fiber. They are the body's main source of energy. Carbohydrates are broken down into glucose, which is used by the body to fuel various processes and activities. They provide energy for the brain, muscles, and other organs. Carbohydrates are found in foods such as grains, fruits, vegetables, and dairy products. They are an essential part of a balanced diet and should be consumed in moderation for optimal health and energy levels.Rate this question:
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- 31.
A polysaccharide. Starch and fiber are two examples
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Complex Carbohydrate
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Simple Carbohydrate
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Glucose
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Fructose
Correct Answer
A. Complex CarbohydrateExplanation
The given answer "Complex Carbohydrate" is correct because polysaccharides like starch and fiber are classified as complex carbohydrates. Complex carbohydrates are made up of long chains of sugar molecules and take longer to break down in the body compared to simple carbohydrates like glucose and fructose. Starch and fiber provide a slow and steady release of energy, making them beneficial for maintaining stable blood sugar levels and promoting digestive health.Rate this question:
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- 32.
The body's storage form of glucose
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Glucose
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Glycogen
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Monosachacharide
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Polysaccharide
Correct Answer
A. GlycogenExplanation
Glycogen is the body's storage form of glucose. When glucose levels are high, excess glucose is converted into glycogen and stored in the liver and muscles. This stored glycogen can later be broken down into glucose when the body needs energy. Unlike glucose, which is a monosaccharide, glycogen is a polysaccharide consisting of many glucose molecules linked together.Rate this question:
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- 33.
A group of compounds that includes triglycerides, phospholipids, and sterols.
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Lipid
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Sterols
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Hydrogenation
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Lipoprotein
Correct Answer
A. LipidExplanation
Lipids are a group of compounds that include triglycerides, phospholipids, and sterols. Lipids are organic molecules that are insoluble in water but soluble in organic solvents. They are an essential component of living cells and play important roles in energy storage, insulation, and protection of organs. Triglycerides are the main form of stored energy in the body, while phospholipids are a major component of cell membranes. Sterols, such as cholesterol, are important for the synthesis of hormones and the structure of cell membranes. Therefore, the correct answer is lipid.Rate this question:
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- 34.
The major type of fat found in foods and in the body
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Triglycerides
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Lecithin
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Sterols
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Emulsifier
Correct Answer
A. TriglyceridesExplanation
Triglycerides are the major type of fat found in foods and in the body. They are composed of three fatty acids attached to a glycerol molecule. Triglycerides are the main storage form of fat in the body and are also found in various foods, such as oils, butter, and fatty meats. They provide energy, help insulate and protect organs, and are involved in the absorption and transport of fat-soluble vitamins. Lecithin is a type of phospholipid, sterols are a type of lipid found in cell membranes, and emulsifiers are substances that help mix oil and water.Rate this question:
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- 35.
A fatty acid that has no double bonds in its chemical structure.
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Saturated fatty acid
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Adipose tissue
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Chylomicron
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Trans-fatty acid
Correct Answer
A. Saturated fatty acidExplanation
A saturated fatty acid is a fatty acid that has no double bonds in its chemical structure. This means that all the carbon atoms in the fatty acid chain are bonded to the maximum number of hydrogen atoms, resulting in a straight structure. This straight structure allows saturated fatty acids to pack tightly together, making them solid at room temperature. Foods high in saturated fatty acids include animal fats, such as butter and lard, as well as tropical oils like coconut oil and palm oil. Consuming too much saturated fat can raise cholesterol levels and increase the risk of heart disease.Rate this question:
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- 36.
A fatty acid that has only one double bond between carbon atoms in a carbon atom chain.
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Monounsaturated fatty acid
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Trans-fatty acid
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Essential fatty acid
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Saturated fatty acid
Correct Answer
A. Monounsaturated fatty acidExplanation
A monounsaturated fatty acid is a type of fatty acid that has only one double bond between carbon atoms in a carbon atom chain. This means that there is only one point of unsaturation in the molecule. This type of fatty acid is often found in plant-based oils and is considered to be a healthier option compared to saturated or trans-fatty acids. Monounsaturated fatty acids have been associated with numerous health benefits, including reducing the risk of heart disease and inflammation.Rate this question:
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- 37.
The process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen.
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Hydrogenation
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Sterols
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Triglycerides
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Lipid
Correct Answer
A. HydrogenationExplanation
Hydrogenation is the process of breaking the double carbon bonds in unsaturated fatty acids and adding hydrogen. This process is commonly used in the food industry to convert liquid unsaturated fats into solid fats, such as the hydrogenation of vegetable oils to produce margarine. Hydrogenation increases the shelf life and stability of fats, but it also produces trans fats, which are unhealthy and can increase the risk of heart disease. Sterols, triglycerides, and lipids are all related to fats and lipids but do not specifically refer to the process of hydrogenation.Rate this question:
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- 38.
A fatty acid with an odd molecular shape that forms when oils are hydrogenated.
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Trans-fatty acid
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Monounsaturated fatty acid
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Polyunsaturated fatty acid
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Saturated fatty acid
Correct Answer
A. Trans-fatty acidExplanation
A trans-fatty acid is the correct answer because it is a type of fatty acid that has an odd molecular shape and is formed when oils are hydrogenated. Hydrogenation is a process in which hydrogen is added to unsaturated fats to make them more solid and stable, but it also creates trans-fatty acids. These trans-fatty acids have been linked to negative health effects and are often found in processed foods.Rate this question:
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- 39.
A class of lipids that have a phosphorus-containing compound in their chemical structures, which allows them to combine with both fat and water.
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Phospholipids
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Lipids
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Adipose tissue
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Lechithin
Correct Answer
A. PhospholipidsExplanation
Phospholipids are a class of lipids that contain a phosphorus-containing compound in their chemical structures. This unique feature enables them to combine with both fat and water, making them an essential component of cell membranes. Phospholipids have a hydrophilic (water-loving) head and hydrophobic (water-repellent) tail, allowing them to form a lipid bilayer that acts as a barrier between the cell and its surroundings. They play a crucial role in maintaining the structural integrity and fluidity of cell membranes, as well as facilitating the transport of molecules across the membrane.Rate this question:
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- 40.
A phospholipid made by the liver and found in many foods.
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Lecithin
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Cholesterol
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Sterols
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Lipoprotein
Correct Answer
A. LecithinExplanation
Lecithin is a phospholipid that is produced by the liver and can also be found in various foods. It is an essential component of cell membranes and plays a crucial role in maintaining their structure and function. Lecithin is commonly used as an emulsifier in food products, as it helps to blend ingredients that would not normally mix together. It is also believed to have potential health benefits, such as improving brain function and promoting heart health. Therefore, lecithin is the correct answer in this context.Rate this question:
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- 41.
A substance, such as a phospholipid, that can mix water and fat.
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Emulsifier
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Adipose tissue
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Triglycerides
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Lecithin
Correct Answer
A. EmulsifierExplanation
An emulsifier is a substance that has the ability to mix water and fat. It helps to stabilize and disperse oil droplets in water by reducing the surface tension between the two substances. This allows for the formation of stable emulsions, such as mayonnaise or salad dressings, where oil and water are evenly distributed. Emulsifiers like phospholipids, such as lecithin, are commonly used in food and cosmetic products to improve texture and prevent separation of ingredients. Adipose tissue refers to fat cells in the body, while triglycerides are a type of fat molecule.Rate this question:
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- 42.
A class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen.
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Sterols
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Emulsifier
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Essential fatty acid
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Chylomicron
Correct Answer
A. SterolsExplanation
Sterols are a class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen. Sterols are important components of cell membranes and are also precursors to hormones such as estrogen and testosterone. They are found in animal products and are essential for various biological functions in the body.Rate this question:
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- 43.
A phospholipid made by the liver and found in many foods.
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Lecithin
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Cholesterol
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Sterols
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Lipoprotein
Correct Answer
A. LecithinExplanation
Lecithin is a phospholipid that is produced by the liver and is commonly found in many foods. It plays a crucial role in maintaining the structure and function of cell membranes. Lecithin acts as an emulsifier, helping to mix water and oil-based substances, making it useful in various food products. It is also believed to have potential health benefits, such as improving brain function and promoting liver health. Therefore, lecithin is the correct answer as it fits the description provided.Rate this question:
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- 44.
A substance, such as a phospholipid, that can mix water and fat.
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Emulsifier
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Adipose tissue
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Triglycerides
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Lecithin
Correct Answer
A. EmulsifierExplanation
An emulsifier is a substance that has the ability to mix water and fat. It acts as a mediator between the two substances, allowing them to form a stable mixture or emulsion. Emulsifiers have a hydrophilic (water-loving) head and a hydrophobic (fat-loving) tail, which enables them to interact with both water and fat molecules. This property makes emulsifiers useful in various applications, such as food production, where they help stabilize and blend ingredients that would otherwise separate, like oil and water.Rate this question:
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- 45.
A class of lipids that have complex molecules made of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen.
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Sterols
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Emulsifier
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Essential fatty acid
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Chylomicron
Correct Answer
A. SterolsExplanation
Sterols are a class of lipids that have complex molecules consisting of rings of carbon atoms with attached chains of carbon, hydrogen, and oxygen. Sterols are essential components of cell membranes and play important roles in various biological processes. They are found in high amounts in animal tissues and are also present in some plants. Sterols, such as cholesterol, are important for the synthesis of hormones, vitamin D, and bile acids. They also contribute to the structure and fluidity of cell membranes.Rate this question:
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- 46.
A white, waxy lipid made by the body that is part of every cell.
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Cholesterol
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Hydrogenation
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Phospholipid
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Adipose tissue
Correct Answer
A. CholesterolExplanation
Cholesterol is a white, waxy lipid made by the body that is part of every cell. It plays a crucial role in various bodily functions, including the production of hormones, vitamin D, and bile acids. While excessive levels of cholesterol can lead to health issues, it is also an essential component of cell membranes and aids in the formation of healthy cells. Therefore, cholesterol is the correct answer in this context.Rate this question:
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- 47.
A fatty acid needed by the body for normal growth and development that cannot be made by the body.
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Essential fatty acid
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Monounsaturated fatty acid
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Trans-fatty acid
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Saturated fatty acid
Correct Answer
A. Essential fatty acidExplanation
An essential fatty acid is a type of fatty acid that is required by the body for normal growth and development. It cannot be synthesized by the body, so it must be obtained through the diet. This type of fatty acid plays important roles in various bodily functions, such as maintaining healthy skin, supporting brain function, and regulating inflammation. Examples of essential fatty acids include omega-3 and omega-6 fatty acids.Rate this question:
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- 48.
Tissue in which the body stores lipids.
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Adipose tissue
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Lecithin
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Lipoprotein
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Emulsifier
Correct Answer
A. Adipose tissueExplanation
Adipose tissue is the correct answer because it is the tissue in which the body stores lipids. Adipose tissue is made up of adipocytes, which are specialized cells that store fat in the form of triglycerides. This tissue acts as an energy reserve and also provides insulation and cushioning to the body. It is found throughout the body, with higher concentrations in areas such as the abdomen, thighs, and buttocks. Adipose tissue plays a crucial role in maintaining energy balance and regulating metabolism.Rate this question:
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- 49.
A ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells.
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Emulsifier
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Sterols
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Lipid
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Essential fatty acid
Correct Answer
A. EmulsifierExplanation
The correct answer is "emulsifier". An emulsifier is a substance that helps to mix two immiscible substances, such as oil and water, by reducing the surface tension between them. In this context, the ball of triglycerides coated with cholesterol, phospholipids, and proteins acts as an emulsifier, allowing the absorption and transportation of dietary fat to body cells.Rate this question:
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Mar 21, 2023Quiz Edited by
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Dec 15, 2014Quiz Created by
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