WorksheetsLipids-M/C
Total questions: 11
Worksheet time: 11mins
Name
Class
Date
1.
In addition to sterols, what other type of lipid is important in nutrition?
a)
lipoprotein
b)
triglyceride
c)
fatty acid
d)
biglyceride
2.
What are adipose cells?
a)
cells in the body that dissolve fat
b)
cells in the body that add fat
c)
cells in the body that store fat
d)
cells in the body that digest fat
3.
In addition to glycerol, how many fatty acids are needed to make a triglyceride?
a)
3
b)
4
c)
2
d)
1
4.
What are fats that are solid at room temperature mostly made of?
a)
polyunsaturated fatty acids
b)
monounsaturated fatty acids
c)
saturated fatty acids
d)
unsaturated fatty acids
5.
What is an essential fatty acid?
a)
a fatty acid that your body makes itself
b)
a fatty acid that your body neither needs nor makes
c)
a fatty acid that your body needs but cannot make
d)
a fatty acid that your body must eliminate to survive
6.
Which type of cholesterol is LDL?
a)
"bad" cholesterol
b)
"good" cholesterol
c)
lipo-density lipoprotein
d)
large diabetic lipoprotein
7.
Which of the following is NOT a type of fat?
a)
saturated
b)
polyunsaturated
c)
hydrounsaturated
d)
monounsaturated
8.
What is hydrogenation?
a)
a chemical process that turns vegetable solids into oils
b)
a process of uniformly blending solid fats into liquid
c)
a chemical process that turns vegetable liquids into solids
d)
a process that makes milk and other fatty foods more uniform in texture
9.
What percentage of their calories should teens get from fat?
a)
25 to 35
b)
20 to 40
c)
35 to 45
d)
15 to 25
10.
What is the best way to control fat in your diet?
a)
Cut out all fatty foods
b)
Eat only products labeled low-fat
c)
Eat only products labeled fat-free
d)
Eat fat in moderation
11.
What is the recommended serving size for a steak or hamburger?
a)
2 ounces
b)
5 ounces
c)
4 ounces
d)
3 ounces
100 %
