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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The biggest sources of saturated fat in the American diet are:
(Multiple Choice)
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It's more important to limit the amount of fat you eat than to pay attention to what type of fat you eat.
(True/False)
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Most of the lipids in foods and also in the body are in the form of:
(Multiple Choice)
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Much of the fat in meat, milk, cheese and fried foods is invisible.
(True/False)
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List three functions of lipids in the body and three functions of lipids in food.
(Essay)
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About ____ percent of your fat stores are located under the skin where it helps keep you warm and provides a cushion around vital organs.
(Multiple Choice)
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Replace protein foods that are higher in saturated fats with choices that:
(Multiple Choice)
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Each fat you eat contains a mix of saturated, monounsaturated, and polyunsaturated fatty acids, but one type of fatty acid usually dominates.
(True/False)
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Describe how lipids are digested, absorbed, and transported within the body.
(Essay)
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What kinds of foods are saturated and trans fat found in? Are there any significant health effect(s) for each type of fat? Also, name four foods containing monounsaturated or polyunsaturated fat.
(Essay)
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