Deck 18: Fats and Cholesterol in Health

Question 1

Unsaturated fats are more likely to turn rancid with time and exposure to air and heat than are saturated fats.

Answer 1

True

Question 2

Fats are soluble in water.

Answer 2

False

Question 3

The liver contains more cholesterol than any other organ.

Answer 3

False

Question 4

White fat is by far the most abundant fat in adults.

Question 5

Fat helps cushion and protect organs.

Question 6

Unsaturated fats tend to be liquid at room temperature.

Question 7

Fat molecules consist of carbon,hydrogen,oxygen,and nitrogen.

Question 8

The only way to know for sure whether packaged foods are trans fat-free is to look for the label "trans fat-free."

Question 9

Cholesterol is a lipid found primarily in fruits and vegetables.

Question 10

Triglycerides consist of three glycerol units and one fatty acid.

Question 11

Pregnant and breastfeeding women should not consume certain fish including shark and king mackerel.

Question 12

Coconut oil contains a high percentage of polyunsaturated fats.

Question 13

Diglycerides are the most common type of fat in body fat stores.

Question 14

A three-ounce serving of shrimp contains a significant amount of EPA,DHA,and cholesterol.​

Question 15

New recommendations regarding fat intake encourage increased fat consumption.

Question 16

Linoleic acid is required for growth.

Question 17

Alpha-linolenic acid is found in high amounts in the brain.

Question 18

Regular intake of approximately 4 grams of trans fat daily places a person consuming 2,000 calories a day at increased risk of heart disease.

Question 19

Studies have recently found that low-fat diets are more effective for weight control than other diets that limit calorie intake.

Question 20

Corn oil contains more saturated fat than corn oil margarine.

Question 21

Small amounts of naturally occurring trans fat are found in _____.

A)fruits and vegetables
B)milk and vegetables
C)fish and seafood
D)grains and fruit
E)milk and meat

Question 22

A "no cholesterol" claim means a food contains _____.

A)zero cholesterol
B)less than three milligrams of cholesterol per serving
C)20 milligrams or less of cholesterol per serving
D)at least 75% less cholesterol than normal
E)at least 25% less cholesterol than normal

Question 23

If the ingredient label lists _____,then you know the product contains some trans fat.

A)shortening
B)peanut butter
C)corn oil
D)sunflower oil
E)soybean oil

Question 24

Leptin _____.

A)levels are often low in people with type 2 diabetes and high levels of body fat
B)lowers the need for insulin
C)lowers blood glucose levels
D)initiates signals that decrease the utilization of fat stores
E)initiates signals that suppress appetite

Question 25

It is recommended that trans fat intake be _____ of total calorie intake.

A)as little as possible
B)2%
C)3%
D)4%
E)5%

Question 26

A pound of body fat can provide approximately _____ calories of energy to the body when needed

A)500
B)1,500
C)2,500
D)3,500
E)4,500

Question 27

Which food contains a high percentage of calories from unsaturated fat and a low percentage of calories from saturated fat?

A)whole milk
B)sunflower seeds
C)cottage cheese
D)butter
E)feta cheese

Question 28

Alpha-linolenic acid is _____.

A)monounsaturated
B)required for normal functioning of the reproductive system
C)an omega-3 fatty acid
D)required for maintenance of healthy skin
E)not essential

Question 29

DHA _____.

A)consumption increases the risk of heart disease
B)is a structural component of muscle
C)derivatives limit the harmful effects of inflammatory and oxidation reactions
D)is a precursor to a number of biologically active compounds involved in blood pressure regulation
E)is found in large amounts in the retina

Question 30

Adequate intake of EPA and DHA for adults is considered to be _____ mg per day.

A)100-300
B)250-500
C)400-600
D)550-800
E)550-800

Question 31

​Fat intake should be kept within the range of _____% of total caloric intake for adults.

A)​10-25
B)15-20
C)20-35
D)25-30
E)​30-45

Question 32

The AI for the essential fatty acid alpha-linolenic acid is set at _____ grams a day for men and _____ grams for women.

A)1.6; 1.1
B)3.1; 1.9
C)4.6; 2.7
D)5.2; 3.3
E)6.7; 4.8

Question 33

Which oil contains a high percentage of saturated fat?

A)sunflower
B)palm
C)peanut
D)olive
E)corn

Question 34

Fat _____.

A)carries water-soluble vitamins
B)intake that exceeds calorie need is stored as glycogen
C)provides 10 calories per gram
D)serves as a component of cell membranes
E)​forms antibodies

Question 35

Cholesterol is produced by the _____.

A)liver
B)pancreas
C)gallbladder
D)colon
E)stomach

Question 36

Brown adipose tissue _____.

A)is activated by warm temperatures
B)stores are unlimited in adult humans
C)is more likely to be present in males
D)has a high concentration of mitochondria
E)stores are generally located in the abdomen

Question 37

The American Heart Association recommends that most people limit their intake of cholesterol to less than _____ mg per day.

A)200
B)300
C)500
D)700
E)800

Question 38

What is the most common type of fat in food and in body fat stores?

A)cholesterol
B)glycerol
C)triglycerides
D)monoglycerides
E)diglycerides

Question 39

Hydrogenation converts some unsaturated fats into _____.

A)glycogen
B)trans fats
C)saturated fats
D)amino acids
E)monoglycerides

Question 40

Which food contains the least amount of cholesterol?

A)prime rib (3 oz)
B)egg (1)
C)ice cream (1 cup)
D)skim milk (1 cup)
E)lobster (3 oz)

Question 41

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
diglyceride​

Question 42

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
hydrogenation​

Question 43

Which food contains the most EPA and DHA in a 3-ounce serving?

A)anchovies
B)lobster
C)haddock
D)trout
E)whitefish

Question 44

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
glycerol​

Question 45

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
lipids​

Question 46

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
cholesterol​

Question 47

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
Which item on Rachel's shopping list is a good source of monounsaturated fat?

A)dark green salad mix
B)cheddar cheese
C)flaxseed
D)canola oil
E)margarine

Question 48

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
Which item(s)on Rachel's shopping list contain(s)alpha-linolenic acid?

A)dark green salad mix only
B)black olives only
C)walnuts only
D)dark green salad mix and black olives
E)dark green salad mix and walnuts

Question 49

What is the percentage of fat calories in a slice of apple pie that provides 411 calories and 19 grams of fat?

A)41.6%
B)50.8%
C)62.5%
D)70.9%
E)77.3%

Question 50

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
Which modification to Rachel's shopping list would help her reduce saturated fat intake?

A)Replace cheddar cheese with soy cheese.
B)Replace bologna with hard salami.
C)Replace fried chicken with hamburgers.
D)Replace margarine with butter.
E)Replace canola oil with palm oil.

Question 51

Fats _____.

A)by themselves are full of flavor
B)in the stomach and small intestine trigger a hungry feeling
C)are absorbed over a short period of time
D)are only found in very few cells in the body
E)tend to stay in the stomach longer than carbohydrates or proteins

Question 52

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
essential fatty acids​

Question 53

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
​adipocyte

Question 54

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
Which item on Rachel's shopping list most likely contains trans fat and should be replaced or removed from her list?

A)eggs
B)margarine
C)bologna
D)walnuts
E)whole-grain bread

Question 55

The AI for the essential fatty acid linoleic acid is set at _____ grams a day for men and _____ grams for women.

A)10; 8
B)13; 11
C)17; 12
D)18; 14
E)20; 15

Question 56

Trans fats increase the risk of _____.

A)celiac disease
B)Alzheimer's disease
C)type 2 diabetes
D)rheumatoid arthritis
E)cancer

Question 57

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
adiponectin​

Question 58

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
adipose tissue

Question 59

Rachel is learning in nutrition class the importance of healthy fats.She is trying to determine which foods on her shopping list she can replace or keep to help her get all of the essential fats she needs for optimal health and vitality.At the same time,she would like to eliminate the majority of unhealthy fats from her list.She has written her shopping list below.Help her modify and improve her fat intake by answering the following questions.
Rachel's Shopping List
2% milk
black olives
canola oil
1 dozen eggs
whole-grain bread
margarine
creamy peanut butter
frozen fish sticks
vanilla cake mix
bologna
fried chicken
canned cake frosting
creamy Ranch salad dressing
walnuts
flaxseed
granola
dark green salad mix
apple muffins
cheddar cheese
Which modification to Rachel's shopping list would help her increase her intake of EPA and DHA?

A)Replace black olives with green olives.
B)Replace frozen fish sticks with salmon.
C)Replace 2% milk with skim milk.
D)Replace margarine with cream cheese.
E)Replace peanut butter with cashew butter.

Question 60

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
​leptin

Question 61

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
trans fats​

Question 62

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
​monoglyceride

Question 63

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
DHA and EPA​

Question 64

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
refined carbohydrate​

Question 65

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
​alpha-linolenic acid

Question 66

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
​unsaturated fats

Question 67

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
linoleic acid​

Question 68

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
trans fats​

Question 69

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
monounsaturated fats​

Question 70

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
polyunsaturated fats​

Question 71

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
polyunsaturated fats​

Question 72

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
​saturated fats

Question 73

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
saturated fats​

Question 74

A:Match each term with the appropriate definition.
a.compounds that are insoluble in water and soluble in fat
b.molecules of fat in which adjacent carbons are linked by one or more double bonds
c.fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
d.fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
e.fats in which the glycerol molecule has three fatty acids attached to it
f.addition of hydrogen to unsaturated fatty acids
g.molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
h.type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
i.fat in which the glycerol molecule has one fatty acid attached to it
j.fat in which the glycerol molecule has two fatty acids attached to it
k.syrupy,colorless liquid component of fats that is soluble in water
l.fat-soluble,colorless liquid found primarily in animals
m.carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
n.hormone produced by fat cells involved in the regulation of energy balance and body weight
o.components of fats required in the diet
p.connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
q.fat cell
r.hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation
triglycerides​

Question 75

B:Identify significant sources of each type of fat.
a.fish and seafood 
b.olive oil and macadamia nuts
c.vegetable oils,nuts,grains,and meats
d.walnuts,and flaxseed and canola oil
e.margarines,spreads,and pastries​ 
f.animal fat and coconut oil
g.flaxseed oil and sunflower oil
monounsaturated fats​