A) sterols.
B) triglycerides.
C) phospholipids.
D) glycerols.
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Multiple Choice
A) broccoli
B) sirloin steak
C) tofu
D) salmon
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Multiple Choice
A) Estrogens
B) Glycerols
C) Phospholipids
D) Triglycerides
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Multiple Choice
A) 23 kilocalories
B) 100 kilocalories
C) 225 kilocalories
D) 2,250 kilocalories
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Essay
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Multiple Choice
A) decreased cancer risk.
B) increased blood cholesterol levels.
C) increased osteoporosis.
D) decreased blood glucose levels.
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Essay
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Multiple Choice
A) amylase.
B) lipoprotein lipase.
C) lingual lipase.
D) pancreatic lipase.
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Multiple Choice
A) these vitamins must bond to fat acids for stability.
B) these vitamins are insoluble in water and require fats for their absorption and transport.
C) these vitamins require energy provided by fats to move them across the intestinal wall.
D) these vitamins require cholesterol for their absorption and transport.
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Multiple Choice
A) medium-chain, saturated fatty acid.
B) long-chain, saturated, fatty acid.
C) medium-chain, monounsaturated fatty acid.
D) long-chain, monounsaturated fatty acid.
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Multiple Choice
A) serotonin
B) lipoprotein lipase
C) insulin
D) cholecystokinin
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Multiple Choice
A) lipoproteins.
B) peptides.
C) monoglycerides.
D) glycerols.
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Multiple Choice
A) trans fats
B) olestra
C) omega-3 fatty acids
D) cholesterol
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Multiple Choice
A) lingual lipase
B) lipoprotein lipase
C) hormone sensitive lipase
D) pancreatic lipase
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Essay
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Multiple Choice
A) chylomicron
B) VLDL
C) HDL
D) micelle
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Multiple Choice
A) Phosphate
B) Saccharin
C) Olestra
D) Trans fat
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Multiple Choice
A) allergies
B) gastrointestinal distress
C) elevated blood cholesterol levels
D) hypertension
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Multiple Choice
A) 8 - carbon saturated fatty acids
B) 10 - carbon fatty acids
C) 14 - carbon fatty acids
D) 20 - carbon fatty acids
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Multiple Choice
A) fats provide a source of energy
B) fats add flavour to foods
C) fats protect the organs
D) fats help build and repair tissue
Correct Answer
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