Question 1

A:Match each term with the appropriate definition.
-glycerol​

Accepted Answer

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 
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 K

Question 2

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

Accepted Answer

A) True 
 B)False  True

Question 3

The liver contains more cholesterol than any other organ.

Accepted Answer

A) True 
 B)False  False

Question 4

Cholesterol is a lipid found primarily in fruits and vegetables.

Accepted Answer

A) True 
 B)False

Question 5

A:Match each term with the appropriate definition.
-hydrogenation​

Accepted Answer

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 
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

Question 6

A:Match each term with the appropriate definition.
-essential fatty acids​

Accepted Answer

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 
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

Question 7

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

Accepted Answer

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

Question 8

A:Match each term with the appropriate definition.
-lipids​

Accepted Answer

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 
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

Question 9

A:Match each term with the appropriate definition.
-trans fats​

Accepted Answer

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 
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

Question 10

Unsaturated fats tend to be liquid at room temperature.

Accepted Answer

A) True 
 B)False

Question 11

A:Match each term with the appropriate definition.
-​monoglyceride

Accepted Answer

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 
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

Question 12

Coconut oil contains a high percentage of polyunsaturated fats.

Accepted Answer

A) True 
 B)False

Question 13

New recommendations regarding fat intake encourage increased fat consumption.

Accepted Answer

A) True 
 B)False

Question 14

B:Identify significant sources of each type of fat.
-monounsaturated fats​

Accepted Answer

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 
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

Question 15

A:Match each term with the appropriate definition.
-adipose tissue

Accepted Answer

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 
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

Question 16

Fats are soluble in water.

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

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

Question 20

A:Match each term with the appropriate definition.
-adiponectin​

Accepted Answer

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 
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

Exam 18: Fats and Cholesterol in Health

A:Match each term with the appropriate definition. -glycerol​

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

The liver contains more cholesterol than any other organ.

Cholesterol is a lipid found primarily in fruits and vegetables.

A:Match each term with the appropriate definition. -hydrogenation​

A:Match each term with the appropriate definition. -essential fatty acids​

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

A:Match each term with the appropriate definition. -lipids​

A:Match each term with the appropriate definition. -trans fats​

Unsaturated fats tend to be liquid at room temperature.

A:Match each term with the appropriate definition. -​monoglyceride

Coconut oil contains a high percentage of polyunsaturated fats.

New recommendations regarding fat intake encourage increased fat consumption.

B:Identify significant sources of each type of fat. -monounsaturated fats​

A:Match each term with the appropriate definition. -adipose tissue

Fats are soluble in water.

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

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

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

A:Match each term with the appropriate definition. -adiponectin​

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

A:Match each term with the appropriate definition. -glycerol

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

A:Match each term with the appropriate definition. -hydrogenation

A:Match each term with the appropriate definition. -essential fatty acids

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

A:Match each term with the appropriate definition. -lipids

A:Match each term with the appropriate definition. -trans fats

A:Match each term with the appropriate definition. -monoglyceride

B:Identify significant sources of each type of fat. -monounsaturated fats

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

A:Match each term with the appropriate definition. -adiponectin