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 an emulsifier.
B It has the ability to lower blood cholesterol.
C It is a phospholipid.
D It plays a key role in the structure of cell membranes.
E It has no special ability to promote health.
Question #3
A low in plant oils but high in grain products.
B low in saturated fat.
C low in total fat.
D very high in cholesterol.
E high in lard and butter.
Question #4
A the elimination of most fat from the diet.
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 addition of larger portions of chicken and fish.
E the use of fish oil as the only fat source in the diet.
Question #5
A use olive oil in the place of butter.
B top his usual ice cream dessert with nuts.
C take peanut oil as a supplement to his current diet.
D use vegetable shortening in the place of lard.
E eat more grain-based than milk-based sweets.
Question #6
A liquid corn oil
B chicken fat
C BHA or BHT
D peanut oil
E hydrogenated vegetable oil
Question #7
A LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
B HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
C HDL play an important role in scavenging cholesterol from the tissues for disposal.
D LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
E HDL are affected by the amount of cholesterol we eat in our diet.
Question #8
A canola oil
B peanut oil
C safflower oil
D coconut oil
E olive oil
Question #9
A safflower oil; olive oil
B canola oil; butter
C coconut oil; canola oil
D stick margarine; canola oil
E butter; olive 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 the carbon bond is holding a hydrogen
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 hydrogen is missing from the bond
E the area on a fatty acid chain where a nitrogen is attached
Question #11
A They are made by the body.
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 arise when polyunsaturated oils are hydrogenated.
Question #12
A take fish oil supplements.
B increase intake of vegetable oils.
C choose fish as a protein food often.
D increase intake of seed oils.
E limit intake of polyunsaturated fats.
Question #13
A omega-6 fatty acids.
B made from linoleic acid.
C found in the oils of fish.
D abundantly made by the body.
E not important in nutrition.
Question #14
A are rarely available in the U.S. food supply.
B can be made from other substances in the body.
C are monounsaturated fatty acids.
D are all obtained primarily from fish oils.
E must be supplied by the diet.
Question #15
A low in essential fatty acids
B low in vegetables and fruits
C high in saturated fats
D low in whole grains and legumes
E low in trans fats
Question #16
A Consume up to 35% of calories as fat.
B Limit intakes of linoleic acid to <5% of calories.
C Keep saturated fat intake low: less than 20% of calories.
D Emphasize animal over plant sources of fats.
E Consume at least 100 mg of cholesterol per day.
Question #17
A hydrogenate the double bonds of fatty acids.
B emulsify fats in the small intestine.
C split fats into smaller components.
D transport fats through the circulatory system.
E digest fats in the stomach.
Question #18
A polyunsaturated fat
B short-chain fatty acids
C monounsaturated fat
D saturated fat
E trans fat
Question #19
A three fatty acids bonded to each other.
B trans fatty acids.
C three fatty acids attached to glycerol.
D three glycerol molecules.
E branched chains of carbon atoms.
Question #20
A sterols.
B triglycerides.
C saturated fats.
D lipoproteins.
E phospholipids.
Question #21
A lipids.
B bile acids
C triglycerides.
D fats.
E oils.
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 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 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 fats are not able to provide any energy to the cells.
D proteins are available only to provide building block materials for tissues.
E ketone bodies produced from proteins do not provide adequate energy for cells.
Question #28
A they contain more sucrose and less fructose.
B they are less nutrient dense.
C they are essentially calorie free.
D they provide fiber and phytochemicals.
E they are more energy dense.
Question #29
A lean beef and pork
B lamb and game meats
C fish and shellfish
D legumes and nuts
E poultry products
Question #30
A digestibility index.
B glycemic index.
C glucose index.
D insulin index.
E hypoglycemic index.
Question #31
A liver.
B kidney.
C pancreas.
D gallbladder.
E stomach.
Question #32
A natural grain
B unbleached flour
C wheat flour
D brown bread
E whole grain
Question #33
A esophagus.
B mouth.
C stomach.
D colon.
E small intestine.
Question #34
A a variety of wheat breads
B purified fiber supplements
C enriched processed foods
D fruits, vegetables, and grains
E yogurt with live cultures
Question #35
A wheat bran
B white rice
C cabbage
D oat bran
E brown rice
Question #36
A it alleviates constipation.
B it lowers risk of hemorrhoids.
C it lowers risk of diabetes.
D it may reduce risk of rectal cancer.
E it reduces complications from diverticulosis.
Question #37
A >70%
B 45%-65%
C 10%-35%
D 20%-35%
E 65%-70%
Question #38
A reduction in both simple and complex carbohydrate intakes.
B increased consumption of all kinds of carbohydrates.
C increased consumption of fiber-rich, whole-food sources of carbohydrate.
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 ketones
B fat
C fiber
D protein
E carbohydrate
Question #40
A forms gels.
B is tough and stringy.
C binds to minerals in the GI tract.
D is soluble in fats.
E is indigestible by human enzymes.
Question #41
A hulls of seeds
B “strings” of celery
C skins of corn kernels
D outer layers of kernels of wheat
E residue in milk
Question #42
A galactose
B lactose
C fructose
D glucose
E sucrose
Question #43
A sucrose, galactose, and maltose.
B sucrose, maltose, and lactose.
C sucrose, maltose, and fructose.
D maltose, fructose, and galactose.
E lactose, glucose, and fructose.
Question #44
A candy sugar.
B table sugar.
C malt sugar.
D milk sugar.
E fruit sugar.
Question #45
A fructose
B galactose
C glucose
D maltose
E sucrose
Question #46
A are long chains of sugar units arranged to form starch or fiber.
B are known as the monosaccharides and disaccharides.
C contain calcium, hydrogen, and nitrogen.
D are small molecules containing six carbon atoms.
E include both single sugar units and linked pairs of sugar units.
Question #47
A eggs
B lamb
C beef
D milk
E poultry
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
