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