Nutrition-Lipids
basics
basics
Set of flashcards Details
| Flashcards | 10 |
|---|---|
| Language | English |
| Category | Nutrition |
| Level | University |
| Created / Updated | 17.06.2013 / 18.06.2013 |
| Weblink |
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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.
Essential fatty acids that cause a decrease in blood clotting are:
Cholesterol is:
Which of the folowing gropus of foods be important sources of saturated fatty acids?
Lipoproteins are important for:
Which of the following foods is the best source of omega-3 fatty acids?
Immediately after a meal, nemwly digested and absorbed dietary fats appear in the lymph and the blood, as part of which of the following?
high blood concentrations of _______ decrease the risk for cardiovascular disease.
Phospholipids, such as lecithin, are used extensively in food preparation because they:
The main form of lipids found in the food we eat is:
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