What is an emulsifier? What would be the difference between normal mayonnaise and mayonnaise that was not treated with an emulsifier?
Q. 2Caution should be taken when administering parenteral lipids to people with which condition?
A) hypertriglyceridemia
B) hyperglycemia
C) diabetes
D) kidney failure
Q. 3Compare and contrast the firmness and stability of saturated, monounsaturated, and polyunsaturated fats.
Q. 4What is usually the main source of energy provided by parenteral nutrition?
A) carbohydrate
B) protein
C) fat
D) amino acids
Q. 5What are the pros and cons of using hydrogenation in food preparation?
Q. 6Which type of oil most commonly makes up the triglycerides in lipid emulsions?
A) corn oil
B) sunflower oil
C) soybean oil
D) coconut oil
Q. 7A major feature of the Mediterranean diet is the liberal intake of ____.
A) eggs
B) olive oil
C) lean meat
D) fortified butter
Q. 8A physician writes an order for Mrs. Wilson to receive parenteral lipids twice a week. The purpose of this order is to ____.
A) provide essential fatty acids
B) provide nonessential amino acids
C) provide excessive energy
D) suppress the immune response
Q. 9What is a good plant source of omega-3 lipids?
A) flax seeds
B) safflower oil
C) sunflower seeds
D) corn oil margarine
Q. 10The protein in a TPN solution is primarily in the form of ____.
A) amino acids
B) protein hydrolysate
C) short-chain fatty acids
D) intact protein
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