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 no special ability to promote health.
C It plays a key role in the structure of cell membranes.
D It has the ability to lower blood cholesterol.
E It is an emulsifier.
Question #3
A high in lard and butter.
B very high in cholesterol.
C low in saturated fat.
D low in total fat.
E low in plant oils but high in grain products.
Question #4
A a combination of increasing fat intake and reducing carbohydrate and protein intakes.
B the elimination of most fat from the diet.
C the use of fish oil as the only fat source in the diet.
D the addition of larger portions of chicken and fish.
E a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
Question #5
A top his usual ice cream dessert with nuts.
B use olive oil in the place of butter.
C eat more grain-based than milk-based sweets.
D take peanut oil as a supplement to his current diet.
E use vegetable shortening in the place of lard.
Question #6
A BHA or BHT
B liquid corn oil
C peanut oil
D chicken fat
E hydrogenated vegetable oil
Question #7
A LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
B HDL are affected by the amount of cholesterol we eat in our diet.
C HDL play an important role in scavenging cholesterol from the tissues for disposal.
D LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
E HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
Question #8
A peanut oil
B canola oil
C coconut oil
D safflower oil
E olive oil
Question #9
A safflower oil; olive oil
B coconut oil; canola oil
C canola oil; butter
D butter; olive oil
E stick margarine; canola oil
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 the carbon bond is holding a hydrogen
C the area on a fatty acid chain where a nitrogen is attached
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 there is a zig-zag formation
Question #11
A They have a beneficial effect on cholesterol transport throughout the body.
B Their amounts are never listed on food labels.
C They occur naturally in foods to a large extent.
D They are made by the body.
E They arise when polyunsaturated oils are hydrogenated.
Question #12
A limit intake of polyunsaturated fats.
B increase intake of vegetable oils.
C take fish oil supplements.
D increase intake of seed oils.
E choose fish as a protein food often.
Question #13
A omega-6 fatty acids.
B abundantly made by the body.
C not important in nutrition.
D made from linoleic acid.
E found in the oils of fish.
Question #14
A can be made from other substances in the body.
B are monounsaturated fatty acids.
C must be supplied by the diet.
D are all obtained primarily from fish oils.
E are rarely available in the U.S. food supply.
Question #15
A low in essential fatty acids
B high in saturated fats
C low in trans fats
D low in vegetables and fruits
E low in whole grains and legumes
Question #16
A Limit intakes of linoleic acid to <5% of calories.
B Consume up to 35% of calories as fat.
C Consume at least 100 mg of cholesterol per day.
D Emphasize animal over plant sources of fats.
E Keep saturated fat intake low: less than 20% of calories.
Question #17
A emulsify fats in the small intestine.
B transport fats through the circulatory system.
C hydrogenate the double bonds of fatty acids.
D digest fats in the stomach.
E split fats into smaller components.
Question #18
A trans fat
B polyunsaturated fat
C saturated fat
D monounsaturated fat
E short-chain fatty acids
Question #19
A trans fatty acids.
B branched chains of carbon atoms.
C three glycerol molecules.
D three fatty acids attached to glycerol.
E three fatty acids bonded to each other.
Question #20
A saturated fats.
B triglycerides.
C sterols.
D phospholipids.
E lipoproteins.
Question #21
A fats.
B oils.
C bile acids
D triglycerides.
E lipids.
Question #22
A TRUE
B FALSE
Question #25
A FALSE
B TRUE
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 Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
D Viscous fiber binds with bile in the intestine and is excreted in feces.
E Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
Question #27
A the glucose that is produced from them is vital to fuel most of the body’s 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 fats are not able to provide any energy to the cells.
Question #28
A they are essentially calorie free.
B they provide fiber and phytochemicals.
C they contain more sucrose and less fructose.
D they are more energy dense.
E they are less nutrient 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 glucose index.
B glycemic index.
C insulin index.
D hypoglycemic index.
E digestibility index.
Question #31
A gallbladder.
B liver.
C pancreas.
D stomach.
E kidney.
Question #32
A wheat flour
B unbleached 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 a variety of wheat breads
C fruits, vegetables, and grains
D enriched processed foods
E purified fiber supplements
Question #35
A cabbage
B white rice
C wheat bran
D oat bran
E brown rice
Question #36
A it lowers risk of hemorrhoids.
B it alleviates constipation.
C it reduces complications from diverticulosis.
D it lowers risk of diabetes.
E it may reduce risk of rectal cancer.
Question #37
A >70%
B 65%-70%
C 20%-35%
D 10%-35%
E 45%-65%
Question #38
A increased consumption of all kinds of carbohydrates.
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 fiber-rich, whole-food sources of carbohydrate.
Question #39
A ketones
B carbohydrate
C protein
D fat
E fiber
Question #40
A is tough and stringy.
B forms gels.
C is soluble in fats.
D binds to minerals in the GI tract.
E is indigestible by human enzymes.
Question #41
A “strings” of celery
B skins of corn kernels
C hulls of seeds
D residue in milk
E outer layers of kernels of wheat
Question #42
A glucose
B fructose
C lactose
D sucrose
E galactose
Question #43
A sucrose, maltose, and lactose.
B maltose, fructose, and galactose.
C sucrose, galactose, and maltose.
D lactose, glucose, and fructose.
E sucrose, maltose, and fructose.
Question #44
A malt sugar.
B table sugar.
C candy sugar.
D fruit sugar.
E milk sugar.
Question #45
A galactose
B fructose
C glucose
D maltose
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 known as the monosaccharides and disaccharides.
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 milk
C eggs
D beef
E poultry
Question #48
A FALSE
B TRUE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
