21. After eating a dinner of fried chicken, gravy, and : 1361628.
21. After eating a dinner of fried chicken, gravy, and mashed potatoes, chemical digestion of the fat component primarily takes place in the
a. mouth.
b. stomach.
c. small intestine.
d. large intestine.
22. The hormone responsible for stimulating the gallbladder to contract and release bile into the small intestine is
a. gastric lipase.
b. cholecystokinin.
c. enteric lipase.
d. enterokinin.
23. End products of fat digestion do not include
a. fatty acids.
b. glycerol.
c. diglycerides.
d. monosaccharides.
24. An important function of bile is to
a. digest triglycerides.
b. activate the intestinal lipases.
c. break fat into smaller particles.
d. split fatty acids into two-carbon molecules.
25. A type of fat that may be associated with a high risk of atherosclerosis if consumed on a regular basis is
a. olive oil.
b. safflower oil.
c. margarine.
d. lard.
26. Fat substitutes are used in food products to
a. reduce the cost of popular foods.
b. reduce the trans—fatty acid content of the food.
c. prolong the shelf life of the food.
d. improve the flavor and physical texture of low-fat foods.
27. The greatest number of kilocalories is provided by
a. 40 g carbohydrates.
b. 30 g fat.
c. 60 g carbohydrates.
d. 50 g protein.
30 g of fat provides the most kilocalories. Fat provides 9 kcal/g; both carbohydrates and proteins provide 4 kcal/g.
30 g fat x 9 kcal/g = 270 kcal
40 g carbohydrate x 4 kcal/g = 160 kcal
60 g carbohydrate x 4 kcal/g = 240 kcal
50 g protein x 4 kcal/g = 200 kcal
28. A food relatively high in saturated fat is
a. corn oil.
b. peanut oil.
c. avocado oil.
d. margarine.
29. In a diet that contains 50 g fat and a total of 1500 kcal, the proportion of total kilocalories from fat is
a. 3%.
b. 13%.
c. 30%.
d. 33%.
30. A good source of monounsaturated fat is
a. fish.
b. margarine.
c. avocado.
d. tofu.
21. After eating a dinner of fried chicken, gravy, and : 1361628
