Research has shown that fat substitutes are always effective at promoting weight loss.
2. Open Ended
30 seconds
1 pt
Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease?
3. Open Ended
30 seconds
1 pt
Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which recommendation would you make?
4. Open Ended
30 seconds
1 pt
Nuts may protect against heart disease because they ____.
5. Open Ended
30 seconds
1 pt
Which is a recommended way to increase intake of omega-3 fatty acids?
6. Open Ended
30 seconds
1 pt
Rich sources of polyunsaturated fatty acids are found in ____.
7. Open Ended
30 seconds
1 pt
Which nutritional guidelines emphasize that the human body has no need for saturated or trans fats?
8. Open Ended
30 seconds
1 pt
Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs?
9. Open Ended
30 seconds
1 pt
A three carbon molecule present in triglycerides is ____.
10. Open Ended
30 seconds
1 pt
Not all fatty acids have the same cholesterol-raising effect.
11. Open Ended
30 seconds
1 pt
What should consumers keep in mind about foods made with fat substitutes?
12. Open Ended
30 seconds
1 pt
Which substance is a sterol?
13. Open Ended
30 seconds
1 pt
The main route for excretion of cholesterol from the body is ____.
14. Open Ended
30 seconds
1 pt
Which is the predominant fat in the diet and in the body?
15. Open Ended
30 seconds
1 pt
Which statement characterizes cholesterol?
16. Open Ended
30 seconds
1 pt
Vegetable oils contain large amounts of ____.
17. Open Ended
30 seconds
1 pt
EPA and DHA are ____.
18. Open Ended
30 seconds
1 pt
Researchers are steering away from population-wide recommendations for low-fat diets because _
19. Open Ended
30 seconds
1 pt
Adipose cells store nothing but glucose.
20. Open Ended
30 seconds
1 pt
Excessive consumption of saturated fat or trans fat may result in ____.
21. Open Ended
30 seconds
1 pt
A change from whole milk to skim milk ____.
22. Open Ended
30 seconds
1 pt
High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.
23. Open Ended
30 seconds
1 pt
Olive oil is known to help protect against heart disease.
24. Open Ended
30 seconds
1 pt
Which statement characterizes fat replacements?
25. Open Ended
30 seconds
1 pt
A three carbon molecule present in triglycerides is ____.
26. Open Ended
30 seconds
1 pt
Assuming that we eat plenty of vegetable cooking oils due to their increased production and use by food manufacturers, Americans need to consume more ____.
27. Open Ended
30 seconds
1 pt
Olestra is __
28. Open Ended
30 seconds
1 pt
LDL blood cholesterol is ____ by ____ fatty acids.
29. Open Ended
30 seconds
1 pt
The body fuel that can be stored in nearly unlimited amounts is ____.
30. Open Ended
30 seconds
1 pt
Researchers are steering away from population-wide recommendations for low-fat diets because ____.
31. Open Ended
30 seconds
1 pt
Which fish is most likely to contain the highest levels of mercury?
32. Open Ended
30 seconds
1 pt
Recommendations for fat intake have changed over the years due to ____.
33. Open Ended
30 seconds
1 pt
increased scientific understanding about types of fat and how they affect health
34. Open Ended
30 seconds
1 pt
increased scientific understanding about types of fat and how they affect health
35. Open Ended
30 seconds
1 pt
Research has shown that fat substitutes are always effective at promoting weight loss.
36. Open Ended
30 seconds
1 pt
Research has shown that fat substitutes are always effective at promoting weight loss.
37. Open Ended
30 seconds
1 pt
Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do?
38. Open Ended
30 seconds
1 pt
The body fuel that can be stored in nearly unlimited amounts is ____.
39. Open Ended
30 seconds
1 pt
A triglyceride contains more than three fatty acids.
40. Open Ended
30 seconds
1 pt
Olive oil helps to protect against heart disease because it ____.
41. Open Ended
30 seconds
1 pt
Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him?
42. Open Ended
30 seconds
1 pt
It is possible to consume too little fat.
43. Open Ended
30 seconds
1 pt
Which is a function of fat?
44. Open Ended
30 seconds
1 pt
Which statement characterizes cholesterol?
45. Open Ended
30 seconds
1 pt
Today's recommendations for fat intake emphasize ____.
46. Open Ended
30 seconds
1 pt
Invisible fats include those in ____.
47. Open Ended
30 seconds
1 pt
which food contains cholesterol?
48. Open Ended
30 seconds
1 pt
Linoleic acid is found primarily in ____.
49. Open Ended
30 seconds
1 pt
Which oil is a rich source of monounsaturated fat?
50. Open Ended
30 seconds
1 pt
Rich sources of polyunsaturated fatty acids are found in ____.
51. Open Ended
30 seconds
1 pt
The phosphate group on a phospholipid ____.
52. Open Ended
30 seconds
1 pt
Which food group always contains fat?
53. Open Ended
30 seconds
1 pt
Rich sources of polyunsaturated fatty acids are found in ____.
54. Open Ended
30 seconds
1 pt
Since 2006, food manufacturers have been required to list the amount of ____ fatty acids on food labels.
55. Open Ended
30 seconds
1 pt
The liver can make cholesterol from ____.
56. Open Ended
30 seconds
1 pt
Lecithin ____.
57. Open Ended
30 seconds
1 pt
Which oil is a rich source of monounsaturated fat?
58. Open Ended
30 seconds
1 pt
Linoleic acid is found primarily in ____.
59. Open Ended
30 seconds
1 pt
If Ann wants to watch her weight, which practice would you suggest to her?
60. Open Ended
30 seconds
1 pt
Which food contains cholesterol?
61. Open Ended
30 seconds
1 pt
An essential fatty acid is one which ____.
62. Open Ended
30 seconds
1 pt
Invisible fats include those in ____.
63. Open Ended
30 seconds
1 pt
Recommendations for fat intake have changed over the years due to ____.
64. Open Ended
30 seconds
1 pt
Which statement characterizes cholesterol?
65. Open Ended
30 seconds
1 pt
A fatty acid with two or more double bonds is described as ____.
66. Open Ended
30 seconds
1 pt
Vegetable oils contain large amounts of ____.
67. Open Ended
30 seconds
1 pt
How do food manufacturers reduce fat and kcalories in food?
68. Open Ended
30 seconds
1 pt
Removing fat from foods does not remove energy.
69. Open Ended
30 seconds
1 pt
Trans-fatty acids are found in the greatest amounts in ____
70. Open Ended
30 seconds
1 pt
Polyunsaturated fats ____.
71. Open Ended
30 seconds
1 pt
Fat functions in the body to
72. Open Ended
30 seconds
1 pt
How do food manufacturers reduce fat and kcalories in food?
73. Open Ended
30 seconds
1 pt
Five grams of fat provide ____ kcalories.
74. Open Ended
30 seconds
1 pt
Food producers hydrogenate unsaturated fatty acids in order to ____.
75. Open Ended
30 seconds
1 pt
Trans-fatty acids contribute to heart disease by:
76. Open Ended
30 seconds
1 pt
What are the current dietary guidelines regarding fat intake?