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 a phospholipid.
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 an emulsifier.
Question #3
A high in lard and butter.
B low in plant oils but high in grain products.
C low in total fat.
D very high in cholesterol.
E low in saturated fat.
Question #4
A the addition of larger portions of chicken and fish.
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 elimination of most fat from the diet.
E a combination of increasing fat intake and reducing carbohydrate and protein intakes.
Question #5
A eat more grain-based than milk-based sweets.
B use vegetable shortening in the place of lard.
C top his usual ice cream dessert with nuts.
D take peanut oil as a supplement to his current diet.
E use olive oil in the place of butter.
Question #6
A hydrogenated vegetable oil
B peanut oil
C chicken fat
D BHA or BHT
E liquid corn oil
Question #7
A HDL are affected by the amount of cholesterol we eat in our diet.
B HDL play an important role in scavenging cholesterol from the tissues for disposal.
C LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
D HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
E LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A safflower oil
B olive oil
C coconut oil
D peanut oil
E canola oil
Question #9
A coconut oil; canola oil
B stick margarine; canola oil
C safflower oil; olive oil
D butter; olive oil
E canola oil; butter
Question #10
A the area on a fatty acid chain where the carbon bond is holding a hydrogen
B the area on a fatty acid chain where a nitrogen is attached
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 there is a zig-zag formation
E the area on a fatty acid chain where a hydrogen is missing from the bond
Question #11
A They are made by the body.
B They have a beneficial effect on cholesterol transport throughout the body.
C They arise when polyunsaturated oils are hydrogenated.
D Their amounts are never listed on food labels.
E They occur naturally in foods to a large extent.
Question #12
A take fish oil supplements.
B increase intake of vegetable oils.
C increase intake of seed oils.
D limit intake of polyunsaturated fats.
E choose fish as a protein food often.
Question #13
A made from linoleic acid.
B found in the oils of fish.
C abundantly made by the body.
D omega-6 fatty acids.
E not important in nutrition.
Question #14
A are all obtained primarily from fish oils.
B can be made from other substances in the body.
C are rarely available in the U.S. food supply.
D are monounsaturated fatty acids.
E must be supplied by the diet.
Question #15
A low in vegetables and fruits
B low in whole grains and legumes
C high in saturated fats
D low in essential fatty acids
E low in trans fats
Question #16
A Limit intakes of linoleic acid to <5% of calories.
B Emphasize animal over plant sources of fats.
C Keep saturated fat intake low: less than 20% of calories.
D Consume at least 100 mg of cholesterol per day.
E Consume up to 35% of calories as fat.
Question #17
A hydrogenate the double bonds of fatty acids.
B emulsify fats in the small intestine.
C digest fats in the stomach.
D split fats into smaller components.
E transport fats through the circulatory system.
Question #18
A saturated fat
B short-chain fatty acids
C monounsaturated fat
D polyunsaturated fat
E trans fat
Question #19
A three fatty acids attached to glycerol.
B branched chains of carbon atoms.
C trans fatty acids.
D three fatty acids bonded to each other.
E three glycerol molecules.
Question #20
A sterols.
B phospholipids.
C lipoproteins.
D triglycerides.
E saturated fats.
Question #21
A oils.
B triglycerides.
C bile acids
D fats.
E lipids.
Question #22
A FALSE
B TRUE
Question #25
A FALSE
B TRUE
Question #26
A Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
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 converts to bile in the large intestine and binds with cholesterol.
Question #27
A the glucose that is produced from them is vital to fuel most of the body’s cells.
B proteins are available only to provide building block materials for tissues.
C ketone bodies produced from proteins do not provide adequate energy for cells.
D they provide ketone bodies, which are the preferred energy 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 provide fiber and phytochemicals.
C they are less nutrient dense.
D they are more energy dense.
E they are essentially calorie free.
Question #29
A lean beef and pork
B poultry products
C lamb and game meats
D fish and shellfish
E legumes and nuts
Question #30
A hypoglycemic index.
B digestibility index.
C glycemic index.
D insulin index.
E glucose index.
Question #31
A kidney.
B liver.
C stomach.
D pancreas.
E gallbladder.
Question #32
A unbleached flour
B wheat flour
C whole grain
D natural grain
E brown bread
Question #33
A colon.
B small intestine.
C mouth.
D esophagus.
E stomach.
Question #34
A enriched processed foods
B purified fiber supplements
C a variety of wheat breads
D fruits, vegetables, and grains
E yogurt with live cultures
Question #35
A cabbage
B oat bran
C white rice
D brown rice
E wheat bran
Question #36
A it may reduce risk of rectal cancer.
B it lowers risk of hemorrhoids.
C it reduces complications from diverticulosis.
D it alleviates constipation.
E it lowers risk of diabetes.
Question #37
A >70%
B 45%-65%
C 65%-70%
D 20%-35%
E 10%-35%
Question #38
A a restricted intake of carbohydrates for individuals with diabetes.
B increased consumption of all kinds of carbohydrates.
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 fiber-rich, whole-food sources of carbohydrate.
Question #39
A protein
B fiber
C ketones
D fat
E carbohydrate
Question #40
A binds to minerals in the GI tract.
B forms gels.
C is soluble in fats.
D is indigestible by human enzymes.
E is tough and stringy.
Question #41
A residue in milk
B outer layers of kernels of wheat
C “strings” of celery
D skins of corn kernels
E hulls of seeds
Question #42
A galactose
B lactose
C glucose
D sucrose
E fructose
Question #43
A lactose, glucose, and fructose.
B sucrose, maltose, and fructose.
C sucrose, galactose, and maltose.
D sucrose, maltose, and lactose.
E maltose, fructose, and galactose.
Question #44
A malt sugar.
B table sugar.
C milk sugar.
D candy sugar.
E fruit sugar.
Question #45
A maltose
B fructose
C glucose
D galactose
E sucrose
Question #46
A include both single sugar units and linked pairs of sugar units.
B are known as the monosaccharides and disaccharides.
C are small molecules containing six carbon atoms.
D are long chains of sugar units arranged to form starch or fiber.
E contain calcium, hydrogen, and nitrogen.
Question #47
A lamb
B eggs
C milk
D beef
E poultry
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A FALSE
B TRUE
