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GCSE Nutrition: Fats & Oils

Total questions: 27

Worksheet time: 17mins

Name
Class
Date
1.

What is the difference between fats and oils?

a)

Oils are liquid at room temperature

b)

Fats are solid at room temperature

c)

All of the above

2.

Fats are needed for ...

a)

Growth and Repair

b)

Secondary source of Energy

c)

Hydration

d)

Insulation

e)

Protection of Organs

3.

Why are hydrogenated fats used for in food products?

Is it good for us?

a)

To extend shelf life

b)

To increase flavour in processed foods

c)

To enhance the texture of processed foods

d)

All of the above

4.

Trans fats are terrible for our health because...

a)

They increase cholesterol

b)

They are not naturally occurring fats

c)

They are hydrogenated

d)

All of the above

5.
What type of fat is the BEST to consume?
a)
Trans 
b)
Polyunsaturated 
c)
Monounsaturated 
d)
Saturated 
6.

What are some examples of monounsaturated fats (good fats)?

a)

Butter, mayonaise, dairy

b)

Vegetable oil

c)

Olive oil, avocados, peanuts

d)

Animal products

7.

Which of the following can arise as a result of high-fat diet?

a)

High Cholesterol

b)

Improved circulation

c)

Heart Disease

d)

Obesity

8.

How come having excess cholesterol in our arteries is not good for our health?

a)

having excess cholesterol makes us weigh more

b)

It is desirable to have excess cholesterol in your arteries

c)

Can block blood flow and lead to heart disease

9.
Animal products are good sources of 
a)
Monounsaturated fats 
b)
Saturated fats
c)
Trans Fats 
10.

What are the functions of fat in the body?

a)

Uptake of fat soluble vitamins (A, D, E & K)

b)

Flavour - fat in food improves ‘mouth feel’ takes longer to digest ‘satiety value’.

c)

Protection of internal organs

d)

All of the above

11.

There are 2 types of fats- visible and invisible. Which food sources have visible fat?

a)

Butter on a jacket potato

b)

Milk

c)

Yoghurt

d)

Bacon

12.

Fats are made up of molecules called ......

a)

Chemicals

b)

Saturates

c)

Triglycerides

d)

Unsaturates

13.

What are the diet-related diseases caused from consuming too much fat?

a)

Diabetes

b)

Heart disease

c)

Increased blood pressure

d)

All of the above

14.

Unsaturated fats are good for us in certain amounts. Where is this type of fat from?

a)

Animal sources

b)

Man-made sources

c)

Plant sources

d)

All of the above

15.
The definition of an oil is 
a)
Fat that is solid at room temperature 
b)
Fat that is liquid at room temperature 
c)
Any yellow or green liquid 
d)
Greasy substance that only contains saturated fats 
16.
What is Hydrogenation?    & Is it good for us?
a)
Hydrogen atoms converting a solid fat into liquid/NO
b)
Hydrogen atoms converting a solid fat into liquid/YES 
c)
Hydrogen atoms converting an oil into a solid form/ NO
d)
Hydrogen atoms converting an oil into a solid form/ YES
17.

Why are LDLs (Low-Density Lipoproteins) considered BAD cholesterol?

a)
They are found in every fatty food 
b)
They transport excess cholesterol back to liver 
c)

They transport excess cholesterol to arteries which can build up fatty deposits and lead to cardiovascular diseases

d)
They are processed through the body very slowly 
18.
A stick of butter is what type of fat?
a)
Saturated Fat
b)
Polyunsaturated Fat
c)
Monounsaturated Fat
19.
Examples of polyunsaturated fats are
a)
Butter, mayonaise, dairy
b)
Animal products 
c)
Vegetable oils, corn oil, soybean oil
d)
Olive oil, avocados, peanuts 
20.
How many calories are there in 1 gram of fat?
a)
4
b)
7
c)
9
d)
12
21.
How come having excess cholesterol in our arteries is not desirable?
a)
having excess cholesterol makes us weigh more 
b)
It is desirable to have excess cholesterol in your arteries 
c)
Can block blood flow and lead to heart disease 
22.
Ideally, what is the recommended amount of cholesterol that should be consumed daily?
a)
None
b)
1 g 
c)
2 g
d)
4 g
23.
What are fatty acids called that the body does not make?
a)
Incomplete fatty acids
b)
Complete fatty acids
c)
Essential
d)
Non-essential
24.

Why should trans fats be avoided as much as possible?

a)

They increase LDL & Decrease HDL

b)

They decrease LDL & Increase HDL

25.

Why are HDLS (High-Density Lipoproteins) considered as GOOD cholesterol?

a)

They transport excess cholesterol back to liver to be removed from the body

b)
They transport excess cholesterol to arteries 
c)
They are processed through the body very quickly 
d)
They are found in every fatty food 
26.
The characteristic that all lipids have in common is----
a)
made of lots of double bonds
b)
acidic when mixed with water
c)
no high energy content
d)
do not dissolve in water
27.

Saturated fats are __________ at room temperature.

a)

liquid

b)

solid