Fish oils are a good dietary source of:
a. Omega-3 fatty acids
b. trans-fatty acids
c. tropical oils
d. emulsifiers
Ans: a. Omega-3 fatty acids
You might also like to view...
Explain what DASH stands for and what it is used for.
What will be an ideal response?
Nectarlike foods
a. can be sipped through a straw. b. must be eaten with a spoon but will not hold their shape. c. will hold their shape in a spoon. d. can be eaten with a fork.
Regarding muscle structure,
A. fish muscles are less than 3 inches in length. B. heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish. C. fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes. D. the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.
Which of the following describes a recognized relationship between dietary fat and cancer?
a. Fat from milk does not increase risk for cancer b. Dietary fat initiates rather than promotes cancer formation c. High intakes of omega-3 fatty acids promote cancer development in animals d. The evidence linking fat intake with cancer is stronger than that linking it with heart disease