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 has the ability to lower blood cholesterol.
B It is a phospholipid.
C It has no special ability to promote health.
D It is an emulsifier.
E It plays a key role in the structure of cell membranes.
Question #3
A low in saturated fat.
B high in lard and butter.
C low in total fat.
D low in plant oils but high in grain products.
E very high in cholesterol.
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 take peanut oil as a supplement to his current diet.
B top his usual ice cream dessert with nuts.
C use vegetable shortening in the place of lard.
D use olive oil in the place of butter.
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 are affected by the amount of cholesterol we eat in our diet.
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 HDL play an important role in scavenging cholesterol from the tissues for disposal.
E LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A coconut oil
B peanut oil
C olive oil
D canola oil
E safflower oil
Question #9
A safflower oil; olive oil
B stick margarine; canola oil
C coconut oil; canola oil
D butter; olive oil
E canola oil; butter
Question #10
A the area on a fatty acid chain where a hydrogen is missing from the bond
B the area on a fatty acid chain where a nitrogen is attached
C the area on a fatty acid chain where there is a zig-zag formation
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 the carbon bond is holding a hydrogen
Question #11
A They occur naturally in foods to a large extent.
B They have a beneficial effect on cholesterol transport throughout the body.
C They are made by the body.
D They arise when polyunsaturated oils are hydrogenated.
E Their amounts are never listed on food labels.
Question #12
A increase intake of seed oils.
B limit intake of polyunsaturated fats.
C choose fish as a protein food often.
D take fish oil supplements.
E increase intake of vegetable oils.
Question #13
A found in the oils of fish.
B omega-6 fatty acids.
C abundantly made by the body.
D not important in nutrition.
E made from linoleic acid.
Question #14
A can be made from other substances in the body.
B are monounsaturated fatty acids.
C are all obtained primarily from fish oils.
D must be supplied by the diet.
E are rarely available in the U.S. food supply.
Question #15
A low in essential fatty acids
B low in whole grains and legumes
C low in trans fats
D low in vegetables and fruits
E high in saturated fats
Question #16
A Consume up to 35% of calories as fat.
B Keep saturated fat intake low: less than 20% of calories.
C Emphasize animal over plant sources of fats.
D Consume at least 100 mg of cholesterol per day.
E Limit intakes of linoleic acid to <5% of calories.
Question #17
A digest fats in the stomach.
B emulsify fats in the small intestine.
C transport fats through the circulatory system.
D hydrogenate the double bonds of fatty acids.
E split fats into smaller components.
Question #18
A saturated fat
B monounsaturated fat
C short-chain fatty acids
D trans fat
E polyunsaturated fat
Question #19
A branched chains of carbon atoms.
B trans fatty acids.
C three fatty acids bonded to each other.
D three fatty acids attached to glycerol.
E three glycerol molecules.
Question #20
A sterols.
B triglycerides.
C lipoproteins.
D phospholipids.
E saturated fats.
Question #21
A fats.
B lipids.
C oils.
D triglycerides.
E bile acids
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 Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
C Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
D Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E Viscous fiber binds with bile in the intestine and is excreted in feces.
Question #27
A fats are not able to provide any energy to the cells.
B they provide ketone bodies, which are the preferred energy of the body’s cells.
C proteins are available only to provide building block materials for tissues.
D ketone bodies produced from proteins do not provide adequate energy for cells.
E the glucose that is produced from them is vital to fuel most of the body’s cells.
Question #28
A they are more energy dense.
B they are less nutrient dense.
C they contain more sucrose and less fructose.
D they are essentially calorie free.
E they provide fiber and phytochemicals.
Question #29
A fish and shellfish
B legumes and nuts
C lean beef and pork
D lamb and game meats
E poultry products
Question #30
A glycemic index.
B digestibility index.
C hypoglycemic index.
D glucose index.
E insulin index.
Question #31
A liver.
B stomach.
C kidney.
D gallbladder.
E pancreas.
Question #32
A unbleached flour
B whole grain
C wheat flour
D brown bread
E natural grain
Question #33
A small intestine.
B stomach.
C colon.
D mouth.
E esophagus.
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 wheat bran
B brown rice
C white rice
D cabbage
E oat bran
Question #36
A it lowers risk of diabetes.
B it alleviates constipation.
C it may reduce risk of rectal cancer.
D it lowers risk of hemorrhoids.
E it reduces complications from diverticulosis.
Question #37
A >70%
B 20%-35%
C 65%-70%
D 45%-65%
E 10%-35%
Question #38
A increased consumption of fiber-rich, whole-food sources of carbohydrate.
B reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
C a restricted intake of carbohydrates for individuals with diabetes.
D increased consumption of all kinds of carbohydrates.
E reduction in both simple and complex carbohydrate intakes.
Question #39
A fat
B ketones
C protein
D carbohydrate
E fiber
Question #40
A binds to minerals in the GI tract.
B is indigestible by human enzymes.
C is tough and stringy.
D is soluble in fats.
E forms gels.
Question #41
A residue in milk
B hulls of seeds
C “strings” of celery
D skins of corn kernels
E outer layers of kernels of wheat
Question #42
A galactose
B sucrose
C lactose
D fructose
E glucose
Question #43
A sucrose, maltose, and fructose.
B sucrose, maltose, and lactose.
C sucrose, galactose, and maltose.
D lactose, glucose, and fructose.
E maltose, fructose, and galactose.
Question #44
A fruit sugar.
B milk sugar.
C table sugar.
D candy sugar.
E malt sugar.
Question #45
A fructose
B sucrose
C galactose
D glucose
E maltose
Question #46
A are small molecules containing six carbon atoms.
B contain calcium, hydrogen, and nitrogen.
C include both single sugar units and linked pairs of sugar units.
D are known as the monosaccharides and disaccharides.
E are long chains of sugar units arranged to form starch or fiber.
Question #47
A poultry
B lamb
C milk
D eggs
E beef
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
