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