A buffer:
a. emulsifies fats.
b. maintains a constant pH.
c. facilitates chemical reactions.
d. protects against plaque build-up.
b
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HDL cholesterol _____
a. increases blood pressure b. is associated with better triglyceride levels c. is composed primarily of phospholipids d. helps remove cholesterol from the blood e. can be oxidized into reactive plaque-forming particles
How many fat kcalories are in a food that contains 15 grams of fat?
a. 60 b. 105 c. 135 d. 215
Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations
a. True b. False Indicate whether the statement is true or false
The term "quality carbohydrates" typically refers to a carbohydrate-containing food that is not highly processed
Indicate whether the statement is true or false