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Chapter 5 1. ________ are the major form of fat in both food and the body. Student Response Value Correct Answer a. Glycerols 0% b. Triglycerides 100% c. Phospholipids 0% d. Sterols 0% 2. Which of the following foods is the richest source of omega-3 fatty acids? Student Response Value Correct Answer a. sirloin steak 0% b. broccoli 0% c. salmon 100% d. tofu 0% 3. Beginning January 1, 2006, the U.S. Food and Drug Administration required food manufacturers to list ________ content on the Nutrition Facts Panel of their products. Student Response Value Correct Answer a. essential fatty acid 0% b. sterol 0% c. trans fatty acid 100% d. phospholipid 0% 4. Diets high in trans-fatty acids are associated with: Student Response Value Correct Answer a. increased blood cholesterol levels. 100% b. decreased blood glucose levels. 0% c. decreased cancer risk. 0% d. osteoporosis. 0% 5. Yesterday Shannon consumed 250 grams of carbohydrate, 75 grams of protein, and 60 grams of fat. What percentage of calories of her day's intake came from fat? Student Response Value Correct Answer a. 15% 0% b. 13% 0% c. 29% 100% d. 35% 0% 6. Across all racial and ethnic groups, heart disease is the leading cause of death in the United States. Student Response Value Correct Answer True 100% True 7. People attempting to lose weight will be most successful if they limit their consumption of fat to less than 15% of kilocalories. Student Response Value Correct Answer False 100% False 8. The addition of fat to a product increases its susceptibility to oxidation and shortens its shelf life. Student Response Value Correct Answer True 100% True 9. Research has demonstrated a very strong relationship between dietary fat consumption and an increased risk for breast cancer. Student Response Value Correct Answer False 100% False 10. Saturated fats are typically liquid at room temperature. Student Response Value Correct Answer False 100% False 11. The vast majority of fat digestion and absorption occurs in the: Student Response Value Correct Answer a. stomach. 0% b. small intestine. 100% c. liver. 0% d. large intestine. 0% 12. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are metabolic derivatives of: Student Response Value Correct Answer a. linoleic acid. 0% b. cholesterol. 0% c. alpha-linolenic acid. 100% d. trans fat. 0% 13. Why are phospholipids NOT an essential nutrient? Student Response Value Correct Answer a. Phospholipids are not naturally found in the healthy body. 0% b. They provide no useful function in the human body. 0% c. Beneficial GI bacteria produce phospholipids. 0% d. Our bodies manufacture phospholipids. 100% 14. ... View Full Document

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