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