Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Lipids

Chapter 6 Nutrition Awareness Inventory

Please answer all questions


1	Lipids containing mostly polyunsaturated fatty acids are liquid at room temperature.
		A)	True
		B)	False


2	Lipids yield more energy (kcals) per gram than either carbohydrates or proteins.
		A)	True
		B)	False


3	Blood cholesterol is the only important test for assessing risk for cardiovascular disease.
		A)	True
		B)	False


4	Cholesterol is found only in food constituents of purely animal origin.
		A)	True
		B)	False


5	Animal fat is the major dietary component that raises blood cholesterol.
		A)	True
		B)	False


6	Triglycerides are the main form of fat found in foods.
		A)	True
		B)	False


7	Fat is an essential part of human diets.
		A)	True
		B)	False


8	Hydrogenation makes vegetable oils more solid at room temperature.
		A)	True
		B)	False


9	Fruits and vegetables are essentially fat free.
		A)	True
		B)	False


10	Antioxidants help protect foods from becoming rancid.
		A)	True
		B)	False


11	The small intestine absorbs some vitamins better when dietary fat is present.
		A)	True
		B)	False


12	Fat free means calorie free; these terms are interchangeable.
		A)	True
		B)	False


13	Butter and margarine contain about the same amount of fat.
		A)	True
		B)	False


14	Deep fat-fried foods are likely to be rich in trans fatty acids.
		A)	True
		B)	False


15	The effect of moderate amounts of dietary cholesterol on heart disease can be ignored in most people.
		A)	True
		B)	False

2002 McGraw-Hill Higher Education
Any use is subject to the Terms of Use and Privacy Policy.
McGraw-Hill Higher Education is one of the many fine businesses of The McGraw-Hill Companies.