The amount of protein we need changes b) 56g during a lifetime. What is The Reference c) 65g Nutrient Intake (RNI) for protein for the average man? Q15 a) amino acids + glycerol Triglycerides are made up of which b) glycerol + fatty acids molecules? c) fatty acids + glycerine Q16 a) associated with raised blood cholesterol Eating too many saturated fats can have b) associated with the development of adverse effects on health. What are they? insulin resistance and/or increased risk of type 2 diabetes c) associated with both a) and b) Q17 a) keep food moist What is one of the main functions of fat? b) a carrier of water soluble vitamins c) concentrated source of energy Q19 a) the body can synthesise these fatty acids Why are alpha linolenic acid (omega-3) b) the body cannot synthesise these fatty and linoleic acid (omega-6) called acids essential fatty acids? c) only adults can synthesise these fatty acids Q20 a) 10% It is recommended that fat should not make b) 25% up more than what percentage of food c) 35% energy?
The amount of protein we need changes during a lifetime. What is The Reference Nutrient Intake (RNI) for protein for the average man? b) 56g c) 65g Q15 Triglycerides are made up of which molecules? a) amino acids + glycerol b) glycerol + fatty acids c) fatty acids + glycerine Q16 Eating too many saturated fats can have adverse effects on health. What are they? a) associated with raised blood cholesterol b) associated with the development of insulin resistance and/or increased risk of type 2 diabetes c) associated with both a) and b) Q17 What is one of the main functions of fat? a) keep food moist b) a carrier of water soluble vitamins c) concentrated source of energy Q19 Why are alpha linolenic acid (omega-3) and linoleic acid (omega-6) called essential fatty acids? a) the body can synthesise these fatty acids b) the body cannot synthesise these fatty acids c) only adults can synthesise these fatty acids Q20 It is recommended that fat should not make up more than what percentage of food energy? a) 10% b) 25% c) 35%
whats-in-food-macronutrients-quiz-and-answers.docx