Saturated fat - Quiz
A) It was strongly associated with increased risk B) It was associated only with stearic acid C) It was not associated with increased risk D) It was associated only with palmitic acid
A) Palmitic acid and stearic acid B) Lauric acid and myristic acid C) Palmitic acid and myristic acid D) Stearic acid and lauric acid
A) There is no significant association B) It is only associated with mortality but not risk C) It is associated with decreased risk D) It is associated with increased risk and mortality
A) Prostate cancer B) Lung cancer C) Colon cancer D) Pancreatic cancer
A) Lauric, myristic, and stearic acids B) Lauric, palmitic, and myristic acids C) Palmitic, stearic, and oleic acids D) Myristic, palmitic, and stearic acids
A) Colon and skin cancers B) Breast and liver cancers C) Stomach and brain cancers D) Prostate and lung cancers
A) Consume only saturated fats B) Replace unsaturated fats with saturated fats C) Replace saturated fats with unsaturated fats D) Eliminate all fats from the diet
A) Less than 5% of daily energy intake B) Less than 15% of daily energy intake C) Less than 10% of daily energy intake D) Less than 20% of daily energy intake
A) Less than 12% B) Less than 10% C) Less than 7% D) Less than 5%
A) The need to meet energy requirements B) Substitution with artificial sweeteners C) Complete restriction of saturated fat D) A total ban on tropical oils
A) Coconut and palm oil B) Olive and sunflower oil C) Beef fat and lard D) Butter and cream
A) No lower safe limit has been identified B) Zero is the only safe limit C) It is exactly 5% of energy D) It is exactly 2% of energy
A) The recommendations were too lenient B) The recommendations were based on fake data C) Focusing too narrowly on saturated fats instead of overall diet quality D) The recommendations ignored calorie counts
A) Decreased metabolic rate B) Increased risk of muscle wasting C) Increased risk of obesity and heart disease D) Increased risk of vitamin deficiency
A) No measurable change in cardiovascular risk B) 10% reduction in cardiovascular disease risk C) 30% reduction in cardiovascular disease risk D) 50% reduction in cardiovascular disease risk
A) Double bonds B) Triple bonds C) Single bonds D) Quadruple bonds
A) Plasma B) Liquid C) Gas D) Solid
A) 7 kcal B) 12 kcal C) 9 kcal D) 4 kcal
A) Fish fat B) Lard C) Butter D) Beef fat
A) 14 B) 18 C) 12 D) 16
A) Increases levels B) Stabilizes levels C) Decreases levels D) Has no effect
A) They increase caloric intake too much B) They lower blood pressure C) They raise LDL cholesterol D) They contain trans fats
A) Meat B) Breast milk C) Palm kernel oil D) Coconut oil
A) British Dietetic Association B) World Health Organization C) American Heart Association D) National Heart Foundation of Australia
A) Hypertension B) Dyslipidemia C) Osteoporosis D) Diabetes
A) Stroke B) Kidney failure C) Liver disease D) Cancer
A) Hydration levels B) Insulin sensitivity C) Muscle mass D) Sleep patterns
A) Only lowering effects B) Differing effects C) No effect D) Identical effects
A) 13 B) 14 C) 12 D) 15
A) 13 B) 14 C) 11 D) 12
A) Saturation Rule B) Octet Rule C) Hydrogen Rule D) Carbon Rule
A) Dots at the end of lines B) Squares C) Circles D) Intersections between two straight lines
A) Not present B) Implicitly C) Explicitly D) Highlighted in color |
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