Cartes mémoires Nutrition-Lipids

Cartes-fiches	10
Langue	English
Catégorie	Alimentation
Niveau	Université
Crée / Actualisé	17.06.2013 / 18.06.2013
Lien de web	https://card2brain.ch/box/nutritionlipids
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Margerine is usually made by a process called ______, in which hydrogen atoms are added to carbon-carbon double bonds in the polyunsaturated fatty acids found in vegetable oil.

saturation

esterification

isomerisation

hydrogenation

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saturation

esterification

isomerisation

hydrogenation

Essential fatty acids that cause a decrease in blood clotting are:

omega-3

omega-6

omega-9

prostacyclins

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omega-3

omega-6

omega-9

prostacyclins

Cholesterol is:

a dietary essential; the human body cannot synthesis it.

found in foods of plant origin

an important part of human cell membranes and necessary to make some hormones

all of the above

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a dietary essential; the human body cannot synthesis it.

found in foods of plant origin

an important part of human cell membranes and necessary to make some hormones

all of the above

Which of the folowing gropus of foods be important sources of saturated fatty acids?

olive oil, peanut oil, canola oil

palm oil, palm kernel oil, coconut oil

safflower oil, corn oil, soybean oil

all of the above

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olive oil, peanut oil, canola oil

palm oil, palm kernel oil, coconut oil

safflower oil, corn oil, soybean oil

all of the above

Lipoproteins are important for:

transport of fats in the blood and lymphatic system

sythesis of triglycerides

sythesis of adipose tissue

enzyme production

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transport of fats in the blood and lymphatic system

sythesis of triglycerides

sythesis of adipose tissue

enzyme production

Which of the following foods is the best source of omega-3 fatty acids?

fatty fish

peanut butter and jam

lard and shortenings

beef and other red meats

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fatty fish

peanut butter and jam

lard and shortenings

beef and other red meats

Immediately after a meal, nemwly digested and absorbed dietary fats appear in the lymph and the blood, as part of which of the following?

LDL

HDL

chylomicrons

cholesterol

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LDL

HDL

chylomicrons

cholesterol

high blood concentrations of _______ decrease the risk for cardiovascular disease.

low-density lipoproteins

chylomicrons

high-density lipoproteins

cholesterol

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low-density lipoproteins

chylomicrons

high-density lipoproteins

cholesterol

Phospholipids, such as lecithin, are used extensively in food preparation because they:

provide the agreeable feel of fat melting on the tongue

are excellent emulsifiers

provide important textural features

ompart delicate flavours

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provide the agreeable feel of fat melting on the tongue

are excellent emulsifiers

provide important textural features

ompart delicate flavours

The main form of lipids found in the food we eat is:

cholesterol

phospholipids

triglycerides

plant sterols

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cholesterol

phospholipids

triglycerides

plant sterols

Nutrition-Lipids

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