25 terms

nutrition chapter 5

fat is an important fuel source during rest and exercise. T/F
Certain fats protect against heart disease. T/F
The acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35% of total energy. T/F
found in leafy green vegetables, flaxseeds, soy milk, and fish
omega-3 fatty acids are:
exercise regularly
one of the most sensible ways to reduce body fat is to:
lipoprotein lipase
fats in chylomicrons are taken up by cells with the help of:
High-density lipoproteins
The risk of heart disease is reduced in people who have high blood levels of:
Monounsaturated fats
triglycerides with a double bond at one part of the molecule are referred to as:
Which of the following foods is the richest source of omega-3 fatty acids?
These vitamins are insoluble in water and requires fats for their absorption and transport.
How does fat consumption relate to vitamin A, D, E, and K intake?
To facilitate the digestion of dietary fats, the gallbladder stores and releases a substance known as:
essential fatty acids
One potential problem with a very low-fat diet is that it may be deficient in:
increased blood cholesterol levels
Diets high in trans-fat are associated with:
hydrogenation creates a 'heart healthy' product.
Which of the following statements is FALSE regarding the process of hydrogenation?
corn oil
Which of the following is a rich source of polyunsaturated fatty acids?
Which of the following fatty acids is generally solid at room temperature?
Which of the following food items would contain the hightest amount of dietary cholestrol?
Dietary fats stimulate hunger signals to the brain.
Which of the following is NOT true of fats?
Fat is unhealthful, and we should eat as little as possible in our diets. T/F
Fried foods are relatively nutritious as long as vegetable shortening is used to fry the foods. T/F
High fat diets cause cancer T/F
During excursive fat cannot be mobilized from adipose tissue for use as energy. t/f
Triglycerides are the same as fatty acids. t/f
Trans Fatty acids are produced by food manufactures, they don't occur in nature.
A serving of food labeled reduced fat has at least 25% less fat and 25% fewer calories than a full-fat version of the same food.T/F