Question 1

Discuss arguments you would use in trying to convince someone not to take fish oil supplements.

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Question 2

Describe olestra's side effects and discuss its potential impact on nutrition status.

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Question 3

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-a lipid that is solid at room temperature

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The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 4

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-Describe the process of hydrogenation used to prevent spoilage of oils containing unsaturated fatty acids,and discuss the advantages and disadvantages of this process.

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 5

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-a phospholipid that is a major constituent of cell membranes

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 6

Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.

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The answer of Differentiate between LDL and HDL and explain...

Question 7

Define the term emulsification and describe how the process of emulsification is used by food processors.

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Question 8

What are trans fatty acids and what is their role in the promotion of heart disease?

Accepted Answer

The answer of What are trans fatty acids and what...

Question 9

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-one of the three main classes of dietary lipids; the chief form of fat in foods

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 10

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-a lipid that is liquid at room temperature

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 11

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-one of the three main classes of lipids; similar to a triglyceride

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 12

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-one of the three main classes of lipids; has a structure similar to cholesterol

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Question 13

Compare and contrast the recommendations of the Mediterranean Diet Pyramid with Canada's Food Guide recommendations.

Accepted Answer

The answer of Compare and contrast the recommendations of the...

Question 14

MATCHING
Instructions: Match the fat-related terms to their appropriate definitions.
a.cholesterol
b.phospholipid
c.sterol
d.fat
e.triglyceride
f.lecithin
g.oil
-one of the sterols manufactured in the body

Accepted Answer

The answer of MATCHING
Instructions: Match the fat-related terms to their...

Quiz 5: The Lipids: Fats, oils, phospholipids, and Sterols

Discuss arguments you would use in trying to convince someone not to take fish oil supplements.

Describe olestra's side effects and discuss its potential impact on nutrition status.

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -a lipid that is solid at room temperature

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -a phospholipid that is a major constituent of cell membranes

Differentiate between LDL and HDL and explain why elevated LDL concentrations in the blood are a sign of high heart attack risk.

Define the term emulsification and describe how the process of emulsification is used by food processors.

What are trans fatty acids and what is their role in the promotion of heart disease?

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -one of the three main classes of dietary lipids; the chief form of fat in foods

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -a lipid that is liquid at room temperature

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -one of the three main classes of lipids; similar to a triglyceride

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -one of the three main classes of lipids; has a structure similar to cholesterol

Compare and contrast the recommendations of the Mediterranean Diet Pyramid with Canada's Food Guide recommendations.

MATCHING Instructions: Match the fat-related terms to their appropriate definitions. a.cholesterol b.phospholipid c.sterol d.fat e.triglyceride f.lecithin g.oil -one of the sterols manufactured in the body