Unsaturated fat - Study guides, Class notes & Summaries

Version 1 1 CHAPTER 1 1) Which technique creates a three-dimensional dynamic image of blood vessels? A) Digital subtraction angiography B) Magnetic resonance imaging C) Dynamic spatial reconstruction D) Positron emission tomography 2) Magnetic resonance imaging is based on the movement of A) electrons in a magnetic field. B) carbons in a magnetic field. C) protons in a magnetic field. D) cells in a magnetic field. 3) The delivery of a radioactive compound to the body to study the met...

NUR 134 Test 5 - Questions and Answers (Complete Solutions) What percentage of fat calories should come from saturated fats? A) <10% B) >35% C) 20-35% D) 10-35% The RDA for fats is ______ of total caloric intake 1) >35% 2) <10% 3) 10-35% 4) 20-35% What is the RDA of cholesterol? A) <300 mg/day B) <10% C) >35% D) 20-35% Carbs have ___ calories/gram, with the exception of indigestible ________ 1) 9, fiber 2) 4, fiber 3) 9, protein 4) 4, protein Rationale: Carbs produces 4 ca...

Week 7 Concepts: Biochemistry LIPIDS In this concept, we will discuss one class of biological polymers called lipids or fats. You might be familiar with this class of biopolymers, which are found in butters and oils. We will discuss saturated and unsaturated fats, and what those terms mean for the molecule's structure as well as its properties at room temperature. 1. Which of the following is a source of lipids?  Sugar, fruits, and bread  Water  Steaks  Butter and oils ...

in an energy bar containing 200 total calories calories and 8g of protein, what percentage of calories are from protein? a. 4% b. 16% c. 32% d. 36% e. 72% - Answer-b. 16% Which of the following is NOT required to appear on a food package? a. A statement of identity b. The name and address of the manufacturer, packer, or distributor c. A list of ingredients d. The ratio of saturated to unsaturated fat in one serving e. The net contents of the package - Answer-d. the ratio of satur...

Factors affecting food choice - Answer- availability health concerns culture personal preference social acceptability psychological and emotional Availability - Answer- - food environment, location, socioeconomic, health status Culture - Answer- - Jewish/Muslims = no pork - Sikhs/Hindu = no beef Psychological and emotional state - Answer- - comfort food, food as reward, removal as punishment, food during celebrations Social acceptability - Answer- - coffee or lunch for professi...

NR228 / NR-228 Exam 1 (Latest Update 2024 / 2025): Nutrition, Health & Wellness | Complete Guide with Questions and Verified Answers | 100% Correct - Chamberlain Question: What are the daily recommended intakes for cholesterol (based on a 2000 kcal diet)? What is the recommended total cholesterol level per day if LDL is elevated? Answer: less than 300mg less than 200mg Question: blood test used to assess a person's risk of developing CV disease (screening) and to evaluate ...

When spotting a client doing barbell squats, the trainer should be positoined where? - In front of the client. At the side of the client. Behind the client Away from the client. A soft tissue structure called a ligament connects what? - Muscle to bone Bone to bone Muscle to organ Bone to organ Which of the following is BEST recommended for an obese and sedentary client? - Lunges. Olympic lifts. Plyometric training Low intensity aerobics Which of the following would be the MOST professional way f...

Which of the following are false? 1. Fats/oils in food are mostly in the form of triglycerides 2. Lecithin is an example of a sterol 3. Cholesterol is made by the body in adequate amounts to meet our needs 4. Phospholipids are another class of fats 5. Saturated fats can increase cholesterol levels 6. Saturated fats are found mainly in animal sources 7. Trans fats are naturally occurring and raise cholesterol levels 9. Saturated fats are solid at room temperature 10. Stick margarine ...

NTP - Fatty Acids Questions and Answers Graded A+ Question: What are the primary functions of fatty acids in the human body? Answer: Fatty acids play crucial roles in energy production, cell membrane structure, hormone synthesis, and the absorption of fat-soluble vitamins. Question: What distinguishes saturated fatty acids from unsaturated fatty acids? Answer: Saturated fatty acids have no double bonds between their carbon atoms, while unsaturated fatty acids contain one or more d...

NATS 1560 (test 1) Questions and Answers 100% Verified Food science •scientific and technological research on the properties of food substances, aimed at inventing new food products and new methods of preservation and processing Nutrition science the scientific study of the processes through which food provides nourishment to the body what are the general characteristics of the modern sciences? materialism, reductionism & experimentalism What are macronutrients? carbohydrates, lipids, prote...