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 no special ability to promote health.
B It is an emulsifier.
C It is a phospholipid.
D It has the ability to lower blood cholesterol.
E It plays a key role in the structure of cell membranes.
Question #3
A very high in cholesterol.
B low in plant oils but high in grain products.
C high in lard and butter.
D low in total fat.
E low in saturated fat.
Question #4
A a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
B the addition of larger portions of chicken and fish.
C the use of fish oil as the only fat source in the diet.
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 use olive oil in the place of butter.
B use vegetable shortening in the place of lard.
C top his usual ice cream dessert with nuts.
D eat more grain-based than milk-based sweets.
E take peanut oil as a supplement to his current diet.
Question #6
A peanut oil
B chicken fat
C BHA or BHT
D liquid corn oil
E hydrogenated vegetable oil
Question #7
A LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
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 HDL are affected by the amount of cholesterol we eat in our diet.
Question #8
A canola oil
B peanut oil
C coconut oil
D safflower oil
E olive oil
Question #9
A safflower oil; olive oil
B coconut oil; canola oil
C stick margarine; canola oil
D canola oil; butter
E butter; olive oil
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 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 there is a zig-zag formation
Question #11
A They arise when polyunsaturated oils are hydrogenated.
B They occur naturally in foods to a large extent.
C They have a beneficial effect on cholesterol transport throughout the body.
D Their amounts are never listed on food labels.
E They are made by the body.
Question #12
A choose fish as a protein food often.
B take fish oil supplements.
C increase intake of vegetable oils.
D increase intake of seed oils.
E limit intake of polyunsaturated fats.
Question #13
A found in the oils of fish.
B made from linoleic acid.
C omega-6 fatty acids.
D not important in nutrition.
E abundantly made by the body.
Question #14
A are rarely available in the U.S. food supply.
B are all obtained primarily from fish oils.
C must be supplied by the diet.
D are monounsaturated fatty acids.
E can be made from other substances in the body.
Question #15
A low in vegetables and fruits
B low in essential fatty acids
C low in whole grains and legumes
D low in trans fats
E high in saturated fats
Question #16
A Emphasize animal over plant sources of fats.
B Keep saturated fat intake low: less than 20% of calories.
C Limit intakes of linoleic acid to <5% of calories.
D Consume up to 35% of calories as fat.
E Consume at least 100 mg of cholesterol per day.
Question #17
A digest fats in the stomach.
B emulsify fats in the small intestine.
C hydrogenate the double bonds of fatty acids.
D transport fats through the circulatory system.
E split fats into smaller components.
Question #18
A short-chain fatty acids
B polyunsaturated fat
C monounsaturated fat
D trans fat
E saturated fat
Question #19
A three fatty acids attached to glycerol.
B three glycerol molecules.
C branched chains of carbon atoms.
D trans fatty acids.
E three fatty acids bonded to each other.
Question #20
A saturated fats.
B triglycerides.
C phospholipids.
D lipoproteins.
E sterols.
Question #21
A triglycerides.
B bile acids
C oils.
D lipids.
E fats.
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 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 Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
Question #27
A proteins are available only to provide building block materials for tissues.
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 fats are not able to provide any energy to the cells.
E the glucose that is produced from them is vital to fuel most 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 lean beef and pork
B fish and shellfish
C lamb and game meats
D poultry products
E legumes and nuts
Question #30
A glycemic index.
B digestibility index.
C insulin index.
D hypoglycemic index.
E glucose index.
Question #31
A gallbladder.
B stomach.
C liver.
D kidney.
E pancreas.
Question #32
A natural grain
B whole grain
C brown bread
D unbleached flour
E wheat flour
Question #33
A mouth.
B colon.
C small intestine.
D stomach.
E esophagus.
Question #34
A a variety of wheat breads
B enriched processed foods
C fruits, vegetables, and grains
D purified fiber supplements
E yogurt with live cultures
Question #35
A wheat bran
B brown rice
C oat bran
D white rice
E cabbage
Question #36
A it lowers risk of diabetes.
B it reduces complications from diverticulosis.
C it lowers risk of hemorrhoids.
D it alleviates constipation.
E it may reduce risk of rectal cancer.
Question #37
A 20%-35%
B >70%
C 45%-65%
D 10%-35%
E 65%-70%
Question #38
A reduction in both simple and complex carbohydrate intakes.
B increased consumption of fiber-rich, whole-food sources of carbohydrate.
C increased consumption of all kinds of carbohydrates.
D a restricted intake of carbohydrates for individuals with diabetes.
E reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
Question #39
A fiber
B protein
C fat
D carbohydrate
E ketones
Question #40
A is indigestible by human enzymes.
B binds to minerals in the GI tract.
C forms gels.
D is tough and stringy.
E is soluble in fats.
Question #41
A skins of corn kernels
B “strings” of celery
C outer layers of kernels of wheat
D hulls of seeds
E residue in milk
Question #42
A sucrose
B galactose
C fructose
D glucose
E lactose
Question #43
A maltose, fructose, and galactose.
B sucrose, galactose, and maltose.
C sucrose, maltose, and fructose.
D sucrose, maltose, and lactose.
E lactose, glucose, and fructose.
Question #44
A candy sugar.
B fruit sugar.
C milk sugar.
D table sugar.
E malt sugar.
Question #45
A fructose
B galactose
C glucose
D sucrose
E maltose
Question #46
A contain calcium, hydrogen, and nitrogen.
B include both single sugar units and linked pairs of sugar units.
C are long chains of sugar units arranged to form starch or fiber.
D are known as the monosaccharides and disaccharides.
E are small molecules containing six carbon atoms.
Question #47
A milk
B beef
C eggs
D poultry
E lamb
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
