A) 112
B) 175
C) 221
D) 315
E) 355
Correct Answer
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Essay
Correct Answer
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View Answer
Multiple Choice
A) butter
B) coconut oil
C) olive oil
D) chicken
E) eggs
Correct Answer
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Multiple Choice
A) 0.6 to 1.2
B) 2 to 4.7
C) 5 to 10
D) 15.5 to 18
E) 20 to 35
Correct Answer
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Multiple Choice
A) Chylomicrons
B) VLDL
C) LDL
D) HDL
E) VHDL
Correct Answer
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Multiple Choice
A) Palm oil
B) Walnut oil
C) Soybean oil
D) Flaxseed oil
E) Corn oil
Correct Answer
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Multiple Choice
A) Liver
B) Trout
C) Micelle
D) Eicosanoids
E) Choline
F) Mayonnaise
G) Olive oil
H) Yeast
I) Small intestine
J) Canola oil
K) Linoleic acid
L) Stearic acid
M) Cholesterol
N) Doughnuts
O) Point of saturation
P) Chylomicron
Q) Linolenic acid
R) Gastric lipase
S) High-density lipoprotein
T) Very low-density lipoprotein
Correct Answer
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Multiple Choice
A) Micelles
B) Chylomicrons
C) Lipoproteins
D) Eicosanoids
E) Adiponectin
Correct Answer
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Multiple Choice
A) 3 kcalories
B) 5 kcalories
C) 9 kcalories
D) 12 kcalories
E) 15 kcaolories
Correct Answer
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Multiple Choice
A) Lower mortality
B) Lower blood cholesterol and blood pressure
C) Limiting oxidative stress
D) Providing satiety
E) Decreasing blood-clotting factors
Correct Answer
verified
Multiple Choice
A) Chylomicron
B) Low-density lipoprotein
C) High-density lipoprotein
D) Very low-density lipoprotein
E) Very high density lipoprotein
Correct Answer
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Essay
Correct Answer
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Multiple Choice
A) They consist of a chain of carbon and hydrogen atoms with an acid group on one end and a methyl group at the other end.
B) Fatty acids differ in the number and location of their double bonds.
C) Naturally occurring fatty acids contain even numbers of carbons in their chains.
D) The short-chain fatty acids of meats and seafood are most common in the diet.
E) Fatty acids are organic compounds.
Correct Answer
verified
Multiple Choice
A) Liver
B) Trout
C) Micelle
D) Eicosanoids
E) Choline
F) Mayonnaise
G) Olive oil
H) Yeast
I) Small intestine
J) Canola oil
K) Linoleic acid
L) Stearic acid
M) Cholesterol
N) Doughnuts
O) Point of saturation
P) Chylomicron
Q) Linolenic acid
R) Gastric lipase
S) High-density lipoprotein
T) Very low-density lipoprotein
Correct Answer
verified
Multiple Choice
A) Mayonnaise
B) Bacon
C) Refrigerated biscuits
D) Milk
E) Peanut oil
Correct Answer
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Multiple Choice
A) Olives
B) Coconut
C) Pumpkin seeds
D) Flaxseed
E) Eggs
Correct Answer
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Multiple Choice
A) Sweets
B) Cheese
C) Poultry
D) Legumes
E) Olive oil
Correct Answer
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Multiple Choice
A) The longer the carbon chain, the softer the fat at room temperature.
B) Saturated fats are most resistant to oxidation and least likely to become rancid.
C) Manufacturers use antioxidants to protect fats from becoming rancid.
D) Hydrogenated fats make margarine spreadable.
E) Trans-fatty acids behave like saturated fats in the body.
Correct Answer
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Multiple Choice
A) less than 10%
B) 10% to 20%
C) 20% to 35%
D) 40% to 50%
E) 50% to 60%
Correct Answer
verified
Multiple Choice
A) Liver
B) Trout
C) Micelle
D) Eicosanoids
E) Choline
F) Mayonnaise
G) Olive oil
H) Yeast
I) Small intestine
J) Canola oil
K) Linoleic acid
L) Stearic acid
M) Cholesterol
N) Doughnuts
O) Point of saturation
P) Chylomicron
Q) Linolenic acid
R) Gastric lipase
S) High-density lipoprotein
T) Very low-density lipoprotein
Correct Answer
verified
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