Lecture 10 Part 2 - MC

Question 1

What are potential risks associated with the excessive intake of fish-oil supplements?
A) Weight loss and lowered LDL cholesterol
B) Bleeding, interference with wound healing, raised LDL cholesterol, and suppressed immune function
C) No known risks
D) Increased energy levels and improved digestion

Answer 1

B

Question 2

What structural feature characterizes trans fatty acids?
A) Hydrogens next to double bonds on the same side of the carbon chain
B) Hydrogens next to double bonds on opposite sides of the carbon chain, creating a linear formation
C) All carbon atoms are single-bonded
D) Presence of multiple double bonds

Answer 2

B

Question 3

What are the advantages of hydrogenating unsaturated fatty acids in food production?
A) Increases the nutrient content
B) Enhances flavor without any health risks
C) Protects fatty acids against oxidation and prolongs shelf life
D) Reduces calorie content

Answer 3

C

Question 4

Regular ingestion of trans-fatty acids is associated with which of the following health effects?
A) Improved heart health
B) Increased HDL cholesterol
C) Increased LDL cholesterol and decreased HDL cholesterol
D) Reduced inflammation

Answer 4

C