Williams' Basic Nutrition & Diet Therapy, 14e (LPN Threads) 14th Edition by Staci Nix - Test Bank

Williams’ Basic Nutrition & Diet
Therapy, 14e (LPN Threads) 14th

Edition by Staci Nix – Test Bank
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Sample Test
Chapter 3: Fats
Test Bank
MULTIPLE CHOICE
1. The functions of fat in the body include
a. enzyme production, insulation of long bones, and bone structure.
b. formation of bone structure and energy for daily activities.

c. flavoring low fat foods, supplying fatty acids, and lubrication for vital organs.
d. insulation of vital organs, temperature regulation, and cell membrane structure.
ANS: D
In the body, fat around vital organs and under the skin provides insulation and
helps regulate body temperature; fat is also a component of cell membrane
structure.
DIF: Cognitive Level: Knowledge REF: 36

TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The number of kilocalories from fat in a meal that contains 35 g fat is
a. 35.
b. 140.
c. 315.
d. 350.
ANS: C
Fat contains 9 kcal/g, so 35 g ´ 9 kcal/g = 315 kcal.
DIF: Cognitive Level: Application REF: 36
TOP: Nursing Process: Assessment
3. The recommended total calories provided by fat in an 1800 calorie diet

would be
a. 180-270 calories.
b. 360-630 calories.
c. 540-630 calories.
d. 540-720 calories.
ANS: B
It is recommended that no more than 20% to 35% of total calories come from fat.
In an 1800 calorie diet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories.
DIF: Cognitive Level: Application REF: 42-43
TOP: Nursing Process: Implementation
4. An element not found in triglycerides is
a. carbon.
b. hydrogen.
c. nitrogen.
d. oxygen.
ANS: C
Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of
the protein molecule.

5. Triglycerides are composed of
a. glycerol and amino acids.
b. trans—fatty acids.
c. hydrogenated fatty acids.
d. glycerol and fatty acids.

ANS: D
A triglyceride is composed of three fatty acids attached to a glycerol base.

6. The chemical feature that distinguishes a saturated fatty acid from an

unsaturated fatty acid is the
a. amount of water it contains.
b. amount of cholesterol it contains.
c. source.
d. amount of hydrogen it contains.
ANS: D
Fatty acids are saturated or unsaturated depending on whether they are filled
with hydrogen. A fatty acid that is not completely filled with all the hydrogen it
can hold is unsaturated; the structure of a saturated fatty acid is completely
filled with all the hydrogen bonds it can hold.
DIF: Cognitive Level: Knowledge REF: 31-32

7. An example of a food that contains a high level of saturated fatty acids is
a. beef steak.
b. olive oil.
c. green tomatoes.
d. whole-grain bread.
ANS: A
Saturated fats are commonly found in animal products. Unsaturated and

monounsaturated fats are mostly derived from plant sources. However, tropical
oils such as coconut and palm oils as well as hydrogenated oils are saturated.
8. Of the following fats, the one that is least saturated is
a. safflower oil.
b. corn.
c. cottonseed.
d. soybean.
ANS: A
Unsaturated fats listed in order of degree of unsaturation are safflower, corn,

cottonseed, and soybean.

9. Most fatty acids in plant foods are
a. monounsaturated.
b. polyunsaturated.
c. unsaturated.
d. saturated.
ANS: C
Plant foods are mostly composed of unsaturated fats. However, tropical oils
such as palm, palm kernel, and coconut as well as hydrogenated oils are
composed of saturated fats.
DIF: Cognitive Level: Comprehension REF: 33

10. A patient is concerned with her weight. Her energy intake is calculated to
be 1600 calories. Intake records reveal that her fat intake for the past month
has been 120 calories or less per day. The appropriate intervention would be
to
a. assess for essential fatty acid deficiency.
b. continue to monitor for changes.
c. continue current meal plan.
d. draw lab work immediately.
ANS: A
An essential fatty acid is one that is essential for the body; its absence will
create a specific deficiency. The body cannot manufacture essential fatty acids
and must obtain them from the diet.
DIF: Cognitive Level: Analysis REF: 34

MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health
Promotion and Maintenance
11. The body needs linoleic acid for
a. digestion of food.
b. protein metabolism.
c. fluid balance.
d. blood clotting.
ANS: D
The body needs linoleic acid for functions related to tissue strength, cholesterol
metabolism, muscle tone, blood clotting, and heart action.

12. The best food choice to provide linolenic acid is
a. strawberries.
b. canola oil.
c. raisin toast.
d. lard.
ANS: B
Linolenic acid is primarily found in soybean, canola, and flaxseed oil.
13. An example of a food that contains hidden fats is
a. salad dressing.
b. skim milk.
c. rice.
d. skinless chicken.
ANS: D
Even when all the visible fat has been removed from meat, approximately 6% of
the total fat that surrounds the muscle fibers remains.

14. The process of adding hydrogen to fatty acids is called
a. hydrolysis.
b. hydrogenation.
c. emulsification.
d. hydration.
ANS: B
Hydrogenation is the process of introducing hydrogen into the fat molecule; this
makes the fat more saturated.

15. A change brought about as the result of hydrogenation is

a. liquid fats become solids.
b. fats become less saturated.
c. monoglycerides become diglycerides.
d. vitamins are destroyed.
ANS: A
Hydrogenation is the process of introducing hydrogen into the fat molecule;

liquid fats such as vegetable oil are made into solids such as margarine and
shortening in this manner.

16. An example of a food that does not contain cholesterol is
a. liver.
b. sausage.
c. cheese.
d. coconut.

ANS: D
Cholesterol is a substance that naturally occurs in all animal foods but not in
plant foods.

17. Cholesterol is synthesized by the body mainly in the
a. intestine.
b. liver.
c. adipose tissue.
d. skin.
ANS: B
Endogenous cholesterol is synthesized in many body tissues, particularly the

liver. Small amounts are synthesized in the adrenal cortex, skin, intestines,
testes, and ovaries.


18. After a dietary assessment is completed, it reveals that a client consumes

50% of daily calories from fat. This amount of fat places the client at risk for
a. obesity, arthritis, and elevated blood pressure.
b. obesity, elevated blood fats, and diabetes.
c. elevated blood pressure, diabetes, and allergies.
d. diabetes, dementia, and stroke.
ANS: B
According to the Dietary Reference Intakes, no more than 20% to 35% of total
calories should come from fat. Excess fat intakes places a person at risk for
health problems, including obesity, elevated blood fats, and diabetes.
MSC: NCLEX: Physiological Integrity: Reduction of Risk Potential
19. Factors that increase the risk of heart disease include

a. family history of cancer.
b. increased stress and obesity.
c. anemia and low thyroid levels.
d. gallbladder disease.
ANS: B
Heart disease is a leading cause of death in developed countries. Various risk
factors are associated with heart disease, including excess dietary fat,
especially saturated fat and cholesterol, along with obesity, diabetes, elevated
blood fats, and elevated blood pressure. Additional lifestyle factors include
smoking, stress, and lack of exercise.

MSC: NCLEX: Physiological Integrity: Reduction of Risk Potential
20. The substances that serve as the major vehicles for fat transport in the
bloodstream are
a. micelles.
b. glycolipids.
c. chylomicrons.
d. bile salts.
ANS: C
After absorption, monoglycerides and fatty acids are reformed into triglycerides,
which are then packaged into lipoproteins called chylomicrons. Chylomicrons
are made of triglycerides, cholesterol, phospholipids, and proteins, and allow
fatty substances to enter the circulation.

21. After eating a dinner of fried chicken, gravy, and mashed potatoes,
chemical digestion of the fat component primarily takes place in the
a. mouth.
b. stomach.
c. small intestine.
d. large intestine.

ANS: C
The largest part of chemical digestion occurs in the small intestine with bile
salts from the gallbladder (which serve as an emulsifier) and several enzymes,
including gastric lipase (tributyrinase) and pancreatic lipase, which break down
triglycerides to diglycerides and monoglycerides.

22. The hormone responsible for stimulating the gallbladder to contract and
release bile into the small intestine is
a. gastric lipase.
b. cholecystokinin.
c. enteric lipase.
d. enterokinin.
ANS: B
Cholecystokinin release is stimulated when fat enters the duodenum.

Cholecystokinin then causes the gallbladder to contract.


23. End products of fat digestion do not include
a. fatty acids.
b. glycerol.
c. diglycerides.
d. monosaccharides.
ANS: D
The end products of fat digestion include fatty acids, glycerol, and diglycerides.
Monosaccharides are a type of carbohydrate.

24. An important function of bile is to
a. digest triglycerides.
b. activate the intestinal lipases.
c. break fat into smaller particles.

d. split fatty acids into two-carbon molecules.
ANS: C
Bile functions as an emulsifier rather than an enzyme. Bile assists in the

preparation of fat for chemical digestion by its specific enzymes. This
preparation accomplishes two tasks: it (1) breaks down fat into small particles;
and (2) lowers the surface tension of the dispersed and suspended fat particles.

25. A type of fat that may be associated with a high risk of atherosclerosis if
consumed on a regular basis is
a. olive oil.
b. safflower oil.
c. margarine.
d. lard.
ANS: D
Lard is a highly saturated fat. Excess intake of cholesterol and saturated fat is
associated with atherosclerosis.

26. Fat substitutes are used in food products to
a. reduce the cost of popular foods.
b. reduce the trans—fatty acid content of the food.
c. prolong the shelf life of the food.
d. improve the flavor and physical texture of low-fat foods.
ANS: D
Fat substitutes, such as Simplesse and Olestra, provide improved flavor and
physical texture to low-fat foods and can help reduce total dietary fat.

27. The greatest number of kilocalories is provided by

a. 40 g carbohydrates.
b. 30 g fat.
c. 60 g carbohydrates.
d. 50 g protein.
ANS: B
30 g of fat provides the most kilocalories. Fat provides 9 kcal/g; both

carbohydrates and proteins provide 4 kcal/g.
Calculations:
30 g fat x 9 kcal/g = 270 kcal
40 g carbohydrate x 4 kcal/g = 160 kcal
60 g carbohydrate x 4 kcal/g = 240 kcal
50 g protein x 4 kcal/g = 200 kcal

28. A food relatively high in saturated fat is
a. corn oil.
b. peanut oil.
c. avocado oil.
d. margarine.
ANS: D
Margarine is higher in saturated fat than corn oil, peanut oil, and avocado oil.
Margarine is made from oil by hydrogenation. This makes the oil more solid and
more saturated.

29. In a diet that contains 50 g fat and a total of 1500 kcal, the proportion of
total kilocalories from fat is
a. 3%.
b. 13%.
c. 30%.
d. 33%.

ANS: C
Fat contains 9 kcal/g; 50 g ´ 9 kcal/g = 450 kcal. 450 kcal/1500 total kcal = 0.30,
or 30%.
DIF: Cognitive Level: Application REF: 36|42

30. A good source of monounsaturated fat is
a. fish.
b. margarine.
c. avocado.
d. tofu.
ANS: C
Monounsaturated fats include olives and olive oil, peanuts and peanut oil, canola
oil, almonds, pecans, and avocados.


Chapter 4: Proteins
Test Bank
MULTIPLE CHOICE
1. Proteins are built from simpler organic compounds called
a. indispensable amino acids.
b. amino acids.
c. fatty acids.
d. monosaccharides.
ANS: B
All proteins are made of building block units called amino acids. Proteins are
made from both dispensable and indispensable amino acids.

2. The element that is contained in proteins but not in carbohydrates or lipids

is
a. carbon.
b. hydrogen.
c. nitrogen.
d. oxygen.
ANS: C
Nitrogen is present in proteins but not in carbohydrates or lipids. Amino acids,

the building blocks of protein, are named for their chemical
structure; amino refers to compounds containing nitrogen.

3. Two types of protein in the body are _____ protein and _____ protein.
a. complete, incomplete
b. animal, vegetable
c. dispensable, indispensable
d. tissue, plasma

ANS: D
Two types of protein in the body are tissue and plasma protein. Amino acids are
classified as indispensable, dispensable, or conditionally indispensable in the
diet according to whether the body can make them.
DIF: Cognitive Level: Comprehension REF: 49

4. The number of amino acids that are indispensable for human beings is
a. 6.
b. 9.
c. 11.
d. 14.
ANS: B
Nine amino acids are classified as indispensable amino acids because the body
cannot manufacture them in sufficient quantity or at all.

DIF: Cognitive Level: Knowledge REF: 48|51

5. In the diet, the greatest proportion of indispensable amino acids is

provided by
a. black beans.
b. peanuts.
c. safflower oil.
d. turkey.
ANS: D
Indispensable amino acids are provided mostly by high-protein animal products.

6. A protein that contains all indispensable amino acids in the correct

proportion and ratio is called
a. simple.
b. incomplete.
c. complete.
d. indispensable.
ANS: C
A complete protein contains all nine indispensable amino acids in the correct
proportion and ratio needed by the body.

7. The number of kilocalories from protein in a sandwich that contains 24 g

protein is _____ kcal.
a. 6
b. 96
c. 120
d. 216

ANS: B
Each gram of protein has 4 kcal, so 24 g ´ 4 kcal = 96 kcal.
8. An animal protein that has relatively little value as a dietary protein

source when eaten alone is
a. egg.
b. gelatin.
c. milk.
d. fish.
ANS: B
Gelatin is a protein food of animal origin, but it lacks three essential amino acids
and has only small amounts of leucine.


9. Proteins from plant sources that are classified as incomplete include
a. wheat, peanuts, and corn.
b. milk, nuts, and cheese.
c. oats, gelatin, and soybeans.
d. corn, chicken, and milk.
ANS: A
Grains, peanuts, and corn are examples of plant proteins that are considered
incomplete proteins because the food is deficient in one or more of the nine
indispensable amino acids. Examples include grains, nuts, seeds, and legumes.

10. An example of a protein-free body substance is
a. collagen.
b. hemoglobin.
c. insulin.
d. glycogen.
ANS: D
Glycogen is the storage form of carbohydrates and does not contain protein.
DIF: Cognitive Level: Application REF: 14|50-51 TOP:

Nursing Process: Planning
11. The primary function of protein in the diet is to supply
a. energy for growth and development.
b. insulation for vital organs.
c. material for growth and maintenance.
d. all 20 amino acids for heart maintenance.
ANS: C
The primary function of protein is to supply material in the body for growth,
maintenance, and repair.

12. Protein plays an important role in the body
a. as the first source of energy fuel.
b. in the conversion of glucose to glycogen for storage.
c. as a coenzyme needed for energy utilization.
d. in defense against disease and infection.
ANS: D
Protein assists in the body’s defense against disease and infection by helping
build special white blood cells called lymphocytes.

13. After a piece of grilled chicken is digested by the mouth and stomach, it
eventually reaches the small intestine, where it is digested by the following
enzymes secreted by the pancreas:
a. chymotrypsin, trypsin, and carboxypeptidase

b. chymotrypsin, pepsin, and trypsin
c. sucrase, pepsin, and carboxypeptidase
d. lactase, chymotrypsin, and carboxypeptidase
ANS: A
Chymotrypsin, trypsin, and carboxypeptidase are three enzymes produced by the

pancreas to continue breaking down proteins into simpler peptides and amino
acids.

14. Proteins are absorbed as
a. fatty acids.
b. disaccharides.
c. amino acids.
d. polypeptides.

ANS: C
Proteins are broken down to individual amino acids to be absorbed; polypeptides

require further enzymatic breakdown before they can be absorbed.

15. Pepsinogen secreted by the gastric cells is converted into pepsin by
a. food in the stomach.
b. hydrochloric acid.
c. gastric lipase.
d. pancreatic lipase.
ANS: B
Hydrochloric acid secreted by the stomach converts pepsinogen, an inactive

enzyme, into pepsin. Pepsin is the active form of the enzyme, which begins
protein digestion.


16. Protein catabolism is increased in conditions such as
a. pregnancy.
b. childhood.
c. puberty.
d. illness.
ANS: D
Protein catabolism, or the breakdown of protein, is increased during illness or

disease and increases the body’s need for protein and kilocalories to rebuild
tissue and meet the demands of an increased metabolic rate.

17. The phase of metabolism that makes growth and repair possible is
a. digestion.
b. catabolism.
c. anabolism.
d. homeostasis.
ANS: C
Anabolism is the metabolic process that makes growth and repair possible in the
body. It is especially necessary after an illness or disease process. Anabolism
also is found during periods of rapid fetal growth during pregnancy, the first year
of life, lactation during breast-feeding, and adolescent growth and development
into adulthood.

18. A gastric enzyme that coagulates the protein in milk and is produced by
infants but not by adults is
a. hydrochloric acid.
b. pepsinogen.
c. trypsin.
d. rennin.
ANS: D
Rennin is the gastric enzyme found in the gastric juice of human infants and
some young animals such as calves. Rennin is important to the infant in the
digestion of milk.

19. A protein-digesting enzyme found in the stomach rather than in pancreatic

secretions is
a. trypsin.
b. pepsin.
c. chymotrypsin.
d. carboxypeptidase.
ANS: B
Pepsin is the main gastric enzyme that digests proteins.

20. The enzyme trypsin is activated by the enzyme

a. zymogen.
b. bile.
c. gastrin.
d. enterokinase.
ANS: D
Trypsin is activated by the enzyme enterokinase. Enterokinase is secreted from

the intestinal cells when food enters the duodenum.

21. The enzymes aminopeptidase and dipeptidase are secreted by the
a. mouth.
b. stomach.
c. small intestine.
d. pancreas.

ANS: C
Aminopeptidase and dipeptidase are enzymes secreted by glands in the wall of

the small intestine.

22. Complementary proteins
a. provide higher quality protein when eaten together.
b. enhance each other’s metabolic actions.
c. are more easily absorbed.
d. taste good together.
ANS: A
Combining complementary proteins helps to supply adequate amounts of all nine

indispensable amino acids for the diet. Because plant proteins are incomplete, a
mixture can provide adequate amounts of amino acids. A normal eating pattern
throughout the day along with the body’s reserve supply of protein ensures a
complementary balance of high-quality protein. Those who follow a vegetarian
eating pattern must combine proteins to meet needs.

23. In the mouth, protein foods are
a. broken down to amino acids.
b. broken up mechanically by chewing.
c. broken down to peptides.
d. coagulated by rennin.
ANS: B
Protein digestion begins in the mouth, where food is mechanically processed by

chewing.

24. Of the following, the food with the highest quality protein is
a. an omelet with cheese, whole wheat toast, and orange juice.
b. stir fry with chicken, green beans, and carrots.

c. stuffed turkey breast, peas, and baked potato.
d. a bean burrito, corn on the cob, and tomato salad.
ANS: A
Eggs are the highest-quality protein food and carry a chemical score of 100.
Other foods are compared to it according to their amino acid ratios.

25. Which of the following conditions might result in the greatest catabolism?
a. growth
b. multiple trauma with extensive organ damage
c. rehabilitation after routine gallbladder surgery
d. healing a broken bone in the arm
ANS: B
Protein catabolism, or the breakdown of protein, is increased during illness or
disease and increases the body’s need for protein and kilocalories to rebuild
tissue and meet the demands of an increased metabolic rate. In this case,
multiple trauma with extensive organ damage requires a greater catabolic rate
compared with the other choices and would create the greatest increase in
metabolic rate and need for tissue repair.
26. If the excretion of nitrogen exceeds the nitrogen intake, the condition is
called
a. total nitrogen balance.
b. positive nitrogen balance.
c. negative nitrogen balance.
d. anabolism.
ANS: C
If the body takes in less nitrogen than it excretes, a negative balance occurs.
This means that the body has an inadequate protein intake and is losing nitrogen
by breaking down more tissue than it is building up.
DIF: Cognitive Level: Comprehension REF: 49-50

27. The grams of high-quality protein required daily for an individual who
weighs 170 lb and is close to ideal body weight would be _____ g.
a. 45.2
b. 55.3
c. 61.8
d. 94.0
ANS: C
The Recommended Daily Allowance for both men and women is set at 0.8 g of
high-quality protein per kilogram of desirable body weight per day. In this case,
170 lb/2.2 lb/kg = 77.3 kg. 77.3 kg ´ 0.8 g/kg = 61.8 g/day of protein.


Promotion and Wellness
28. In planning a vegetarian meal, an appropriate combination of

complementary proteins would be
a. cornmeal tamales and beans.

b. lentils and beans.
c. bean sprouts and cabbage.
d. whole wheat and rice.
ANS: A
In planning complementary food combinations, different families of foods (e.g.,

grains, legumes, nuts, and dairy) are mixed. Grains usually are low in threonine
and high in methionine, whereas legumes are high in threonine and low in
methionine. Therefore, grains and legumes help balance each other in the
amount of indispensable amino acids required by the body. Acceptable
combinations include (1) grains and peas, beans, or lentils; (2) legumes and
seeds; and (3) grains and dairy. In the choices given, cornmeal tamales and
beans combine foods limited in different amino acids.


29. A client weighs 130 lbs. She is close to desirable body weight and
consumes a total of 40 grams of protein/day. The most appropriate nutritional
counseling would be to
a. increase protein intake.
b. maintain current protein intake.

c. decrease protein intake.
d. increase use of complementary proteins.
ANS: A
The RDA for protein for both men and women is set at 0.8 grams of high-quality
protein per kilogram of desirable body weight per day.
Based on 0.8 g protein/kg body weight/day:
130 lbs ÷ 2.2 lbs/kg = 59 kg body weight
59 kg x 0.8 g protein/kg = 47 grams protein/day
Thus, this client’s protein intake is lower than her estimated needs. It would be
appropriate to recommend an increase in protein intake.
DIF: Cognitive Level: Analysis REF: 58|60|62-63


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Copyright:

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Williams’ Basic Nutrition & Diet

Therapy, 14e (LPN Threads) 14th

To Purchase this Complete Test Bank with Answers Click the

If face any problem or Further information contact us At tbzuiqe@gmail.com

1. The functions of fat in the body include

a. enzyme production, insulation of long bones, and bone structure.

b. formation of bone structure and energy for daily activities.

d. insulation of vital organs, temperature regulation, and cell membrane structure.

DIF: Cognitive Level: Knowledge REF: 36

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

2. The number of kilocalories from fat in a meal that contains 35 g fat is

DIF: Cognitive Level: Application REF: 36

TOP: Nursing Process: Assessment

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

3. The recommended total calories provided by fat in an 1800 calorie diet

DIF: Cognitive Level: Application REF: 42-43

TOP: Nursing Process: Implementation

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

DIF: Cognitive Level: Knowledge REF: 31

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

5. Triglycerides are composed of

a. glycerol and amino acids.

c. hydrogenated fatty acids.

d. glycerol and fatty acids.

A triglyceride is composed of three fatty acids attached to a glycerol base.

DIF: Cognitive Level: Knowledge REF: 31

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

6. The chemical feature that distinguishes a saturated fatty acid from an

a. amount of water it contains.

b. amount of cholesterol it contains.

d. amount of hydrogen it contains.

DIF: Cognitive Level: Knowledge REF: 31-32

7. An example of a food that contains a high level of saturated fatty acids is

Saturated fats are commonly found in animal products. Unsaturated and

DIF: Cognitive Level: Application REF: 32

TOP: Nursing Process: Implementation

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

8. Of the following fats, the one that is least saturated is

Unsaturated fats listed in order of degree of unsaturation are safflower, corn,

DIF: Cognitive Level: Application REF: 33

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

9. Most fatty acids in plant foods are

DIF: Cognitive Level: Comprehension REF: 33

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

a. assess for essential fatty acid deficiency.

b. continue to monitor for changes.

c. continue current meal plan.

d. draw lab work immediately.

DIF: Cognitive Level: Analysis REF: 34

TOP: Nursing Process: Implementation

11. The body needs linoleic acid for

DIF: Cognitive Level: Knowledge REF: 34-35

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

12. The best food choice to provide linolenic acid is

Linolenic acid is primarily found in soybean, canola, and flaxseed oil.

DIF: Cognitive Level: Application REF: 34

TOP: Nursing Process: Implementation

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

13. An example of a food that contains hidden fats is

DIF: Cognitive Level: Application REF: 37

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

14. The process of adding hydrogen to fatty acids is called

DIF: Cognitive Level: Knowledge REF: 33