Which statement best describes characteristics of solid fats and oils?
a. The longer the carbon chain, the softer the fat at room temperature.
b. Saturated fats are most resistant to oxidation and least likely to become rancid.
c. Manufacturers use antioxidants to protect fats from becoming rancid.
d. Hydrogenated fats make margarine spreadable.
e. Trans-fatty acids behave like saturated fats in the body.
Answer: A
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Previously known as the Food Stamp program, the new name for the USDA program that
provides food assistance to families facing food insecurity is the A) Nutrition Services Incentive Program. B) Commodity Supplemental Food Program. C) Supplemental Nutrition Assistance Program. D) Child and Adult Care Program.
Preschool age is a good time to teach children about foods, food selection, and preparation because:
a. they are able to help prepare meals. b. they want to be helpful and please parents and caregivers. c. it helps them learn about colors and shapes. d. it helps them prepare for kindergarten. e. it encourages families to eat together.
In healthy athletes, an increase in thiamin intake results in an increase in energy production
Indicate whether the statement is true or false
What is another name for non-heme iron?
a. Ferric iron b. Transferrin c. Ferritin d. Ferrous iron