A) A fatty acid has a chain of carbons bonded to each other and to hydrogen atoms.
B) A fatty acid is a polymer of glucose molecules.
C) The omega end of a fatty acid molecule is the acid portion of the molecule.
D) Most fatty acids in food are water soluble.
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Multiple Choice
A) VLDL
B) LDL
C) HDL
D) Chylomicron
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Multiple Choice
A) LDL
B) HDL
C) Insoluble fiber
D) Insulin
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Multiple Choice
A) European ancestry
B) high blood levels of LDL cholesterol
C) physically active lifestyle
D) low blood pressure
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Multiple Choice
A) Reduce his lipid intake
B) Increase his salt consumption
C) Maintain a high-fat diet
D) Increase his carbohydrate intake
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Multiple Choice
A) has at least one double bond with hydrogen atoms on opposite sides of the hydrocarbon chain at the position of the double bond
B) contains no double bonds
C) has a kink in its molecular structure that keeps it from being straight
D) is comprised of glucose molecules
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Multiple Choice
A) lipoprotein
B) fatty acid
C) sterol
D) phospholipid
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Multiple Choice
A) are necessary for the absorption of dietary fiber
B) stimulate the production of enzymes
C) provide energy
D) are used to make minerals
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Multiple Choice
A) Foods that contain cholesterol should be avoided because the substance is toxic to human cells.
B) High levels of HDL cholesterol are associated with increased risk of heart disease.
C) A diet that is high in saturated fat helps reduce high blood cholesterol levels.
D) Oxidized LDL contributes to arterial plaque buildup.
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Multiple Choice
A) Bile salts
B) Glucose polymers
C) Essential fatty acids
D) Cholesterol esters
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Multiple Choice
A) become more physically active
B) consume more saturated fat
C) smoke no more than a pack of cigarettes daily
D) gain some body fat
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Multiple Choice
A) Stearic
B) Eicosapentaenoic
C) Linoleic
D) Lauric
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True/False
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Multiple Choice
A) walnuts
B) coconut oil
C) cheddar cheese
D) bread cubes
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Multiple Choice
A) 0) 6-1.2%
B) 5-10%
C) less than 10%
D) at least 20%
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Multiple Choice
A) Fat-free baked goods tend to be more moist than regular-fat baked goods.
B) Fat contributes to the flavor of foods.
C) Each gram of fat contributes 4 kcal.
D) Adding fat to a food reduces the food's "mouth feel."
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Multiple Choice
A) 100
B) 250
C) 300
D) 450
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True/False
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Multiple Choice
A) test his urine for the presence of glucocorticoids
B) have a lipoprotein profile performed on a sample of his blood
C) undergo cardiac catheterization to determine the ejection factor of his heart
D) have a chest x-ray
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Multiple Choice
A) fatty acid
B) amino acid
C) sterol
D) phospholipid
Correct Answer
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