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 a phospholipid.
D It is an emulsifier.
E It has no special ability to promote health.
Question #3
A low in total fat.
B very high in cholesterol.
C low in plant oils but high in grain products.
D high in lard and butter.
E low in saturated fat.
Question #4
A a combination of increasing fat intake and reducing carbohydrate and protein intakes.
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 a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
E the elimination of most fat from the diet.
Question #5
A top his usual ice cream dessert with nuts.
B take peanut oil as a supplement to his current diet.
C eat more grain-based than milk-based sweets.
D use vegetable shortening in the place of lard.
E use olive oil in the place of butter.
Question #6
A chicken fat
B liquid corn oil
C hydrogenated vegetable oil
D peanut oil
E BHA or BHT
Question #7
A HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
B LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
C HDL are affected by the amount of cholesterol we eat in our diet.
D LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
E HDL play an important role in scavenging cholesterol from the tissues for disposal.
Question #8
A olive oil
B safflower oil
C canola oil
D coconut oil
E peanut oil
Question #9
A butter; olive oil
B safflower oil; olive oil
C canola oil; butter
D stick margarine; canola oil
E coconut oil; canola oil
Question #10
A the area on a fatty acid chain where there is a zig-zag formation
B the area on a fatty acid chain where a nitrogen is attached
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 a hydrogen is missing from the bond
E the area on a fatty acid chain where carbon forms a double bond with oxygen
Question #11
A They are made by the body.
B Their amounts are never listed on food labels.
C They occur naturally in foods to a large extent.
D They have a beneficial effect on cholesterol transport throughout the body.
E They arise when polyunsaturated oils are hydrogenated.
Question #12
A increase intake of vegetable oils.
B take fish oil supplements.
C limit intake of polyunsaturated fats.
D choose fish as a protein food often.
E increase intake of seed oils.
Question #13
A omega-6 fatty acids.
B abundantly made by the body.
C made from linoleic acid.
D not important in nutrition.
E found in the oils of fish.
Question #14
A are all obtained primarily from fish oils.
B are monounsaturated fatty acids.
C are rarely available in the U.S. food supply.
D must be supplied by the diet.
E can be made from other substances in the body.
Question #15
A low in vegetables and fruits
B high in saturated fats
C low in whole grains and legumes
D low in trans fats
E low in essential fatty acids
Question #16
A Keep saturated fat intake low: less than 20% of calories.
B Limit intakes of linoleic acid to <5% of calories.
C Consume up to 35% of calories as fat.
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 transport fats through the circulatory system.
C split fats into smaller components.
D digest fats in the stomach.
E emulsify fats in the small intestine.
Question #18
A polyunsaturated fat
B monounsaturated fat
C short-chain fatty acids
D saturated fat
E trans fat
Question #19
A trans fatty acids.
B three fatty acids bonded to each other.
C three fatty acids attached to glycerol.
D three glycerol molecules.
E branched chains of carbon atoms.
Question #20
A triglycerides.
B phospholipids.
C sterols.
D saturated fats.
E lipoproteins.
Question #21
A bile acids
B oils.
C fats.
D lipids.
E triglycerides.
Question #22
A FALSE
B TRUE
Question #25
A TRUE
B FALSE
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 Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
Question #27
A the glucose that is produced from them is vital to fuel most of the body’s cells.
B proteins are available only to provide building block materials for tissues.
C fats are not able to provide any energy to the cells.
D ketone bodies produced from proteins do not provide adequate energy for cells.
E they provide ketone bodies, which are the preferred energy of the body’s cells.
Question #28
A they are less nutrient dense.
B they are essentially calorie free.
C they are more energy dense.
D they contain more sucrose and less fructose.
E they provide fiber and phytochemicals.
Question #29
A lean beef and pork
B legumes and nuts
C lamb and game meats
D poultry products
E fish and shellfish
Question #30
A digestibility index.
B glucose index.
C hypoglycemic index.
D insulin index.
E glycemic index.
Question #31
A liver.
B pancreas.
C stomach.
D gallbladder.
E kidney.
Question #32
A wheat flour
B unbleached flour
C natural grain
D brown bread
E whole grain
Question #33
A stomach.
B small intestine.
C mouth.
D colon.
E esophagus.
Question #34
A yogurt with live cultures
B purified fiber supplements
C fruits, vegetables, and grains
D enriched processed foods
E a variety of wheat breads
Question #35
A oat bran
B brown rice
C cabbage
D white rice
E wheat bran
Question #36
A it may reduce risk of rectal cancer.
B it lowers risk of hemorrhoids.
C it lowers risk of diabetes.
D it reduces complications from diverticulosis.
E it alleviates constipation.
Question #37
A >70%
B 10%-35%
C 45%-65%
D 65%-70%
E 20%-35%
Question #38
A increased consumption of all kinds of carbohydrates.
B reduction in both simple and complex carbohydrate intakes.
C a restricted intake of carbohydrates for individuals with diabetes.
D increased consumption of fiber-rich, whole-food sources of carbohydrate.
E reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
Question #39
A protein
B fat
C fiber
D ketones
E carbohydrate
Question #40
A is indigestible by human enzymes.
B is tough and stringy.
C binds to minerals in the GI tract.
D forms gels.
E is soluble in fats.
Question #41
A “strings” of celery
B skins of corn kernels
C hulls of seeds
D outer layers of kernels of wheat
E residue in milk
Question #42
A sucrose
B glucose
C lactose
D fructose
E galactose
Question #43
A sucrose, galactose, and maltose.
B lactose, glucose, and fructose.
C sucrose, maltose, and fructose.
D sucrose, maltose, and lactose.
E maltose, fructose, and galactose.
Question #44
A milk sugar.
B table sugar.
C fruit sugar.
D malt sugar.
E candy sugar.
Question #45
A glucose
B galactose
C fructose
D sucrose
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 long chains of sugar units arranged to form starch or fiber.
E are known as the monosaccharides and disaccharides.
Question #47
A poultry
B milk
C eggs
D beef
E lamb
Question #48
A TRUE
B FALSE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE
