Trans-fatty acids are formed as a result of ___, the process of rendering unsaturated fatty acids harder at room temperature and increase food shelf-life.

a. Decarboxylation
b. Hydrolysis
c. Hydrogenation
d. Oxygenation


Ans: c. Hydrogenation

Nutritional Science

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Indicate whether the statement is true or false

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Which of the following is a feature of water and nutrition?

a. Water intoxication is rare but can result in death b. Water losses from the body are highest through the feces c. Chronic high intakes increase the risk for bladder cancer d. Soft water has significant concentrations of magnesium e. Hard water contributes substantial potassium

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Which of the following is digested before being absorbed?

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Which risk factor for heart disease cannot be changed by lifestyle modifications?

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