BYU NDFS 100 FINAL EXAM QUESTIONS WITH COMPLETE SOLUTION GRADED A+

% for a "good source" - 10-19% DV % for source "high in" - 20% DV or higher 1 c fruit= - 1 c fresh, frozen cooked or canned fruit. ½ c dried fruit 1 c 100% fruit juice 1 c milk or milk product= - 1 c milk, yogurt, or fortified soy milk 1 ½ oz natural cheese 2 oz processed cheese 1 c vegetables= - 1 c cut-up raw or cooked vegetables 1 c cooked legumes 1 c vegetable juice 2 c raw, leafy greens 1 oz grains= - 1 slice bread ½ c cooked rice, pasta, or cereal 1 oz dry pasta or rice 1 c ready-to-eat cereal flakes 3 c popped popcorn 1 oz protein foods= - 1 oz cooked lean meat, poultry, or seafood 1 egg ¼ c cooked legumes or tofu1 T peanut butter ½ oz nuts or seeds 1 tsp of oil= - 1 tsp vegetable oil 1 tsp soft margarine 1 T low-fat mayonnaise 2 T light salad dressing Alcohol function and calorie per gram? - 7 cal per gram energy Blind research study definition - participants don't know if they are given treatment or placebo components of saturated fats - -no double bonds -the chain is all single carbon molecules linked -higher melting point -solid state -found in animal products and tropical oils components of unsaturated fats - one double bond examples of Disaccharides - lactose sucrose maltose examples of Monosaccharides - glucose fructose galactosefacts about hydrogenation: - -Benefits of hydrogenated fats: its more solid, its used in baked goods, increases shelf life. -Hydrogenated vegetable oils lose the health benefits of unsaturated oils because they replace the point of unsaturation with chemicals -Hydrogenation creates trans fatty acids -Hydrogenated fats take away the double bonds which causes the fats to be more linear/saturated instead of snake-like/unsaturated making it less healthy. -Consuming trans fats raises LDL cholesterol (bad) and increases risk for cardiovascular disease