Navigation » List of Schools » Los Angeles City College » Family and Consumer Studies » Family and Consumer Studies 21- Marriage and Family Life » Summer 2020 » Exam 2
Below are the questions for the exam with the choices of answers:
Question #1
A FALSE
B TRUE
Question #2
A It plays a key role in the structure of cell membranes.
B It is an emulsifier.
C It is a phospholipid.
D It has the ability to lower blood cholesterol.
E It has no special ability to promote health.
Question #3
A high in lard and butter.
B low in total fat.
C low in saturated fat.
D low in plant oils but high in grain products.
E very high in cholesterol.
Question #4
A the elimination of most fat from the diet.
B a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
C the use of fish oil as the only fat source in the diet.
D a combination of increasing fat intake and reducing carbohydrate and protein intakes.
E the addition of larger portions of chicken and fish.
Question #5
A use olive oil in the place of butter.
B eat more grain-based than milk-based sweets.
C take peanut oil as a supplement to his current diet.
D top his usual ice cream dessert with nuts.
E use vegetable shortening in the place of lard.
Question #6
A chicken fat
B peanut oil
C liquid corn oil
D BHA or BHT
E hydrogenated vegetable oil
Question #7
A HDL play an important role in scavenging cholesterol from the tissues for disposal.
B LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
C LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
D HDL are affected by the amount of cholesterol we eat in our diet.
E HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
Question #8
A peanut oil
B olive oil
C safflower oil
D coconut oil
E canola oil
Question #9
A stick margarine; canola oil
B coconut oil; canola oil
C canola oil; butter
D safflower oil; olive oil
E butter; olive oil
Question #10
A the area on a fatty acid chain where a hydrogen is missing from the bond
B the area on a fatty acid chain where there is a zig-zag formation
C the area on a fatty acid chain where a nitrogen is attached
D the area on a fatty acid chain where the carbon bond is holding a hydrogen
E the area on a fatty acid chain where carbon forms a double bond with oxygen
Question #11
A They occur naturally in foods to a large extent.
B They are made by the body.
C They arise when polyunsaturated oils are hydrogenated.
D They have a beneficial effect on cholesterol transport throughout the body.
E Their amounts are never listed on food labels.
Question #12
A choose fish as a protein food often.
B increase intake of seed oils.
C limit intake of polyunsaturated fats.
D take fish oil supplements.
E increase intake of vegetable oils.
Question #13
A made from linoleic acid.
B found in the oils of fish.
C not important in nutrition.
D abundantly made by the body.
E omega-6 fatty acids.
Question #14
A are rarely available in the U.S. food supply.
B must be supplied by the diet.
C can be made from other substances in the body.
D are all obtained primarily from fish oils.
E are monounsaturated fatty acids.
Question #15
A low in whole grains and legumes
B high in saturated fats
C low in vegetables and fruits
D low in essential fatty acids
E low in trans fats
Question #16
A Emphasize animal over plant sources of fats.
B Consume at least 100 mg of cholesterol per day.
C Keep saturated fat intake low: less than 20% of calories.
D Consume up to 35% of calories as fat.
E Limit intakes of linoleic acid to <5% of calories.
Question #17
A digest fats in the stomach.
B hydrogenate the double bonds of fatty acids.
C transport fats through the circulatory system.
D emulsify fats in the small intestine.
E split fats into smaller components.
Question #18
A polyunsaturated fat
B trans fat
C monounsaturated fat
D short-chain fatty acids
E saturated fat
Question #19
A three fatty acids bonded to each other.
B trans fatty acids.
C three glycerol molecules.
D branched chains of carbon atoms.
E three fatty acids attached to glycerol.
Question #20
A lipoproteins.
B triglycerides.
C saturated fats.
D sterols.
E phospholipids.
Question #21
A fats.
B bile acids
C lipids.
D triglycerides.
E oils.
Question #22
A FALSE
B TRUE
Question #23
A FALSE
B TRUE
Question #24
A TRUE
B FALSE
Question #25
A TRUE
B FALSE
Question #26
A Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
B Viscous fiber binds with bile in the intestine and is excreted in feces.
C Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
D Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
E Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
Question #27
A fats are not able to provide any energy to the cells.
B they provide ketone bodies, which are the preferred energy of the body’s cells.
C proteins are available only to provide building block materials for tissues.
D ketone bodies produced from proteins do not provide adequate energy for cells.
E the glucose that is produced from them is vital to fuel most of the body’s cells.
Question #28
A they contain more sucrose and less fructose.
B they provide fiber and phytochemicals.
C they are less nutrient dense.
D they are essentially calorie free.
E they are more energy dense.
Question #29
A fish and shellfish
B lamb and game meats
C legumes and nuts
D poultry products
E lean beef and pork
Question #30
A insulin index.
B hypoglycemic index.
C digestibility index.
D glycemic index.
E glucose index.
Question #31
A gallbladder.
B stomach.
C liver.
D pancreas.
E kidney.
Question #32
A unbleached flour
B wheat flour
C natural grain
D brown bread
E whole grain
Question #33
A small intestine.
B colon.
C stomach.
D mouth.
E esophagus.
Question #34
A purified fiber supplements
B yogurt with live cultures
C enriched processed foods
D fruits, vegetables, and grains
E a variety of wheat breads
Question #35
A brown rice
B wheat bran
C cabbage
D white rice
E oat bran
Question #36
A it reduces complications from diverticulosis.
B it lowers risk of hemorrhoids.
C it may reduce risk of rectal cancer.
D it lowers risk of diabetes.
E it alleviates constipation.
Question #37
A 65%-70%
B 10%-35%
C 45%-65%
D >70%
E 20%-35%
Question #38
A a restricted intake of carbohydrates for individuals with diabetes.
B reduction in both simple and complex carbohydrate intakes.
C increased consumption of fiber-rich, whole-food sources of carbohydrate.
D reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
E increased consumption of all kinds of carbohydrates.
Question #39
A protein
B carbohydrate
C ketones
D fat
E fiber
Question #40
A is soluble in fats.
B is indigestible by human enzymes.
C binds to minerals in the GI tract.
D forms gels.
E is tough and stringy.
Question #41
A residue in milk
B outer layers of kernels of wheat
C hulls of seeds
D “strings” of celery
E skins of corn kernels
Question #42
A galactose
B lactose
C fructose
D glucose
E sucrose
Question #43
A sucrose, maltose, and lactose.
B maltose, fructose, and galactose.
C sucrose, galactose, and maltose.
D sucrose, maltose, and fructose.
E lactose, glucose, and fructose.
Question #44
A malt sugar.
B fruit sugar.
C table sugar.
D candy sugar.
E milk sugar.
Question #45
A glucose
B maltose
C fructose
D galactose
E sucrose
Question #46
A are small molecules containing six carbon atoms.
B include both single sugar units and linked pairs of sugar units.
C are known as the monosaccharides and disaccharides.
D contain calcium, hydrogen, and nitrogen.
E are long chains of sugar units arranged to form starch or fiber.
Question #47
A poultry
B milk
C eggs
D beef
E lamb
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE