Exam 4: Fat
Exam 1: Introduction to Nutrition55 Questions
Exam 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus64 Questions
Exam 3: Carbohydrates79 Questions
Exam 4: Fat56 Questions
Exam 5: Protein56 Questions
Exam 6: Vitamins66 Questions
Exam 7: Water and Minerals76 Questions
Exam 8: Building Flavor and Balanced Baking56 Questions
Exam 9: Recipe Makeovers6 Questions
Exam 10: Balanced Menus37 Questions
Exam 11: Handling Customers Special Nutrition Requests30 Questions
Exam 12: Weight Management36 Questions
Exam 13: Nutrition for All Ages57 Questions
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Which of the following is a fatty fish?
Free
(Multiple Choice)
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Correct Answer:
B
A good alternative to mayonnaise and sour cream in dressings is:
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(Multiple Choice)
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Correct Answer:
C
Once fats reach the small intestine, the gallbladder is stimulated to release ________ into the intestine to emulsify fat.
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(Multiple Choice)
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Correct Answer:
B
Being at a healthy weight and exercising regularly helps prevent heart disease.
(True/False)
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In the body, trans fatty acids behave like ________________ and raise blood cholesterol levels.
(Multiple Choice)
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Which of the following fat(s) are the main contributors to high blood cholesterol levels?
(Multiple Choice)
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Which of the following food groups generally contain little fat?
(Multiple Choice)
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Pregnant women, nursing mothers, and young children should take special precautions to avoid fish containing high levels of _________________.
(Multiple Choice)
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Describe four substitutions you can make to decrease saturated fat intake and increase intake of monounsaturated and polyunsaturated fats.
(Essay)
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Too much cholesterol in the blood is due mainly to eating too much:
(Multiple Choice)
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