161.Which of the following the most desirable quality that fat : 1401578.
161.Which of the following is the most desirable quality that fat adds to foods?
162.Which of the following best describes the lipid content of livestock?
a.The meat from “free range” animals is similar in composition to soy protein.
b.“Free range” animals contain more omega-3 fats in the meat than grain-fed animals.
c.Grain-fed animals contain more polyunsaturated fatty acids in the meat compared with grass-fed animals.
d.Grain-fed animals contain lower concentrations of fat in the meat compared with grass-fed animals.
163.A food that represents a visible fat would be which of the following?
164.Sucrose polyester is another name for which one of the following?
165.Which of the following best describes how the fat replacer, olestra, works?
a.Olestra slows the pancreas’s release of lipase enzyme.
b.Olestra consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips.
c.Olestra contains a fat-like substance that the body’s enzymes cannot break down and therefore cannot be absorbed.
d.Olestra is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.
166.The artificial fat replacer olestra has not been approved in Canada. Which of the following concerns has been associated with olestra?
a.It makes very little change in the total energy of foods in which it is used to replace fats.
b.It leads to constipation in some individuals.
c.The sucrose content may contribute to glucose intolerance.
d.It lowers absorption of vitamins A and K from foods.
167.Which of the following characteristics is a drawback of olestra consumption?
a.It contains six to eight fatty acids.
b.It can cause gas, bloating and diarrhea
c.It contains sucrose which raises blood glucose levels.
d.Added vitamins A and D can contribute to intakes above the upper limit and even toxicity.
168.In which of the following ways is olestra different than dietary fat?
a.It cannot be used in fried foods.
b.It binds to water-soluble vitamins in the digestive tract.
c.The fatty acids it contains are not digested..
d.It causes abdominal cramping and loose stools in most consumers.
169.Information on a food label about the fat content per serving includes all of the following EXCEPT
a.the total fat content, in grams
b.the trans-fat content, in grams
c.the saturated fat content, in grams
d.the percentage of total kcalories contributed by fat
170.Results of the Seven Countries Study found that the population groups with highest and lowest rates of heart disease both consumed at least 40 percent of their kcalories from fat but the healthier group was found to ingest more foods from which of the following categories?
161.Which of the following the most desirable quality that fat : 1401578