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