121.Which of the following sources of lipids should be substituted : 1401574.
121.Which of the following sources of lipids should be substituted for saturated fats to help lower blood cholesterol levels?
122.Of the following dietary factors, which one likely has the most impact on the variability of blood cholesterol levels in the Canadian population?
d.omega-3 fatty acids
123.Which of the following foods would be relatively high in cholesterol AND low in saturated fat
124.Which of the following differentiates butter from margarine?
a.Butter provides more energy.
b.Butter contains more cholesterol.
c.Butter contains more hydrogenated fat.
d.Butter contains more omega-3 fatty acids.
125.If an individual consuming a typical North American diet was to make a change to their dietary lipid intake, which one of the following would likely have the greatest benefit to their future heart health?
a.Reduce total fat to less than 30% of total energy.
b.Reduce saturated and trans fat intake to less that 10% of total energy.
c.Increase the ratio of omega-3 fatty acids to omega-6 fatty acids to at least 5:1 .
d.Reduce total cholesterol intake to less than 200 mg/day.
126.Your roommate Jeff wishes to switch from using corn oil to using one that is a good source of omega-3 fats. Which of the following fats is a good source of omega-3 fats?
127.What is the approximate daily trans-fatty acid intake in the Canada?
128.Which of the following meat or alternatives contains the least cholesterol per serving?
129.Approximately how many milligrams of cholesterol are found in an egg?
130.Which of the following is a characteristic of eggs in nutrition?
a.Consumption of 1 egg per day by most people is not considered detrimental.
b.The omega-3 fatty acid content of eggs is increased by feeding hens more coconut oil.
c.The amount of cholesterol in 1 egg is about the same as in 1 serving of ice cream.
d.Cholesterol is found in approximately equal amounts in the yolk and the white (albumin).