A) 41 grams of fat; 2,385 kcal
B) 67 grams of fat; 3,268 kcal
C) 36 grams of fat; 1,154 kcal
D) 17 grams of fat; 2,392 kcal
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A) heart disease.
B) rheumatoid arthritis.
C) multiple sclerosis.
D) All of these choices are correct.
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A) Lipoprotein lipase
B) Homocysteine
C) LDL receptors
D) Insulin
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A) the length of the fatty acid chain and the types of bonds between the carbon atoms.
B) the number of acid groups.
C) the extent of digestion in the body.
D) the number of fatty acid chains bound to each glycerol molecule.
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A) saturated fatty acid.
B) trans fatty acid formed by hydrogenation.
C) unsaturated fatty acid.
D) a fatty acid found in tropical oils.
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A) solid at room temperature.
B) soluble in water.
C) liquid at room temperature.
D) less stable than fatty acids with double bonds.
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A) cholesterol.
B) phospholipids.
C) lecithin.
D) glycerol.
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A) high in fish.
B) high in grains and cereals.
C) with moderate amounts of alcohol.
D) high in animal fats.
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A) It is essential for most people to reduce total fat consumption by 25-50%.
B) A healthy diet is low in saturated fat from meat and dairy.
C) A healthy diet is low in processed fats like shortenings.
D) Healthy diets include fats from fish,nuts and olive oil.
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A) to hydrolyze (split) the bond that attaches fatty acids to glycerol.
B) to break fat into small globules.
C) facilitate the formation of chylomicrons.
D) to bind and transport lipids in the blood.
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A) recruits macrophages with scavenger receptors to the site.
B) increases inflammation.
C) results in the formation of foam cells.
D) All of these statements are true.
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A) transport lipids,from the food we eat into the body.
B) are absorbed into the lymphatic system.
C) are formed by the intestinal mucosal cell.
D) All of these statements are true.
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A) is activated during periods of fasting .
B) is needed to deposit fatty acids into adipose tissue.
C) is needed for phosphoglyceride digestion.
D) is required for lipid digestion by cells lining blood vessels.
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A) animal products.
B) tropical oils.
C) partially hydrogenated oils.
D) omega-3 and omega-6 fatty acids.
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A) omega
B) alpha
C) delta
D) acid
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A) meat.
B) eggs.
C) fish.
D) peanut butter.
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A) saturated
B) unsaturated
C) hydrophobic
D) hydrophilic
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A) Chylomicrons
B) Low-density lipoproteins
C) High-density lipoproteins
D) Very-low density lipoproteins
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