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A) It makes very little change in the total energy of foods in which it is used to replace fats.
B) It leads to constipation in some individuals.
C) The sucrose content may contribute to glucose intolerance.
D) It lowers absorption of vitamins A and K from foods.
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A) Dietary cholesterol is a precursor of Vitamin D which can be toxic in high doses.
B) Foods high in dietary cholesterol are often high in saturated fat and energy.
C) Dietary cholesterol is a precursor of steroid hormones and can produce weight gain.
D) Dietary cholesterol is the main source of total body cholesterol deposits.
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A) 0.5 percent
B) 1.0 percent
C) 2.0 percent
D) 5.0 percent
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A) butter
B) canola oil
C) coconut oil
D) stick margarine
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B
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A) Trans-fatty acids provide about 1.4% of total energy intake.
B) Fat provides about 40 percent of total energy intake.
C) Saturated fat provides about 7% of total energy intake.
D) Cholesterol provides about 5% of total energy intake.
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A) liver
B) intestinal cells
C) lymphatic system
D) pancreas
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A) glucose
B) hormones
C) fatty acids
D) cholesterol
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A) A minimum of 20 percent fat energy in the diet is needed.
B) Energy derived from fat has very little bearing on performance.
C) Optimal performance is found with a high-carbohydrate, 15 percent total fat kcalories, diet.
D) Diets with at least 10 percent total kcalories from fat are still able to provide the recommended amounts of micronutrients.
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H
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A) Fat from milk does not increase risk for cancer.
B) Dietary fat initiates rather than promotes cancer formation.
C) High intakes of omega-3 fatty acids promote cancer development in animals.
D) The evidence linking fat intake with cancer is stronger than that linking it with heart disease.
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A) long-chain saturated fatty acids
B) short-chain fatty acids
C) medium-chain saturated fatty acids
D) long-chain polyunsaturated fatty acids
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A) oleic acid
B) acetic acid
C) linoleic acid
D) palmitic acid
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B
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A) free fatty acids
B) high-density lipoproteins
C) low-density lipoproteins
D) very low-density lipoproteins
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A) sterols
B) glycerols
C) triglycerides
D) monoglycerides
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A) fried foods
B) roast beef
C) toasted bread
D) vegetable oil
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A) They retain some double bonds.
B) They are more susceptible to oxidation.
C) They contain trans fatty acids.
D) They have a shorter shelf life.
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