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