NUT 10 Study Guide - Midterm Guide: Essential Fatty Acid, Safflower, Coconut Oil
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Nut 10 midterm 2 practice: what makes up the majority of fat in the diet (chemical. C: which of the following food fats contains the highest. A: be hard at room temperature, be liquid at room temperature, be chemically unstable, both b and c above, both a and c above, a vegetable food fat which differs markedly from the. B. general characteristics of most vegetable fats is: corn oil, coconut oil, soybean oil, safflower oil, none of these, typical plant source fats such as soybean oil and corn. E: solubilize fat, serve to enhance glucose absorption, emulsify fats into smaller particles, initiate starch digestion, both a and c above, hydrogenation is a process that makes unsaturated fats: D: fat"s insolubility in water influences the following. E. process(es): digestion, absorption, transport through the circulation, only a and c above, a, b, and c above.