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 the ability to lower blood cholesterol.
C It plays a key role in the structure of cell membranes.
D It is an emulsifier.
E It has no special ability to promote health.
Question #3
A low in plant oils but high in grain products.
B low in total fat.
C low in saturated fat.
D high in lard and butter.
E very high in cholesterol.
Question #4
A the addition of larger portions of chicken and fish.
B a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D the elimination of most fat from the diet.
E the use of fish oil as the only fat source in the diet.
Question #5
A take peanut oil as a supplement to his current diet.
B use olive oil in the place of butter.
C eat more grain-based than milk-based sweets.
D top his usual ice cream dessert with nuts.
E use vegetable shortening in the place of lard.
Question #6
A liquid corn oil
B peanut oil
C chicken fat
D hydrogenated vegetable 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 play an important role in scavenging cholesterol from the tissues for disposal.
D HDL are affected by the amount of cholesterol we eat in our diet.
E LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A peanut oil
B canola oil
C safflower oil
D coconut oil
E olive oil
Question #9
A stick margarine; canola oil
B coconut oil; canola oil
C butter; olive oil
D canola oil; butter
E safflower oil; 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 carbon forms a double bond with oxygen
C the area on a fatty acid chain where a hydrogen is missing from the bond
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 have a beneficial effect on cholesterol transport throughout the body.
C Their amounts are never listed on food labels.
D They occur naturally in foods to a large extent.
E They are made by the body.
Question #12
A limit intake of polyunsaturated fats.
B take fish oil supplements.
C increase intake of seed oils.
D increase intake of vegetable oils.
E choose fish as a protein food often.
Question #13
A abundantly made by the body.
B not important in nutrition.
C omega-6 fatty acids.
D found in the oils of fish.
E made from linoleic acid.
Question #14
A are all obtained primarily from fish oils.
B can be made from other substances in the body.
C are monounsaturated fatty acids.
D must be supplied by the diet.
E are rarely available in the U.S. food supply.
Question #15
A low in vegetables and fruits
B low in trans fats
C high in saturated fats
D low in whole grains and legumes
E low in essential fatty acids
Question #16
A Emphasize animal over plant sources of fats.
B Keep saturated fat intake low: less than 20% of calories.
C Consume at least 100 mg of cholesterol per day.
D Consume up to 35% of calories as fat.
E Limit intakes of linoleic acid to <5% of calories.
Question #17
A split fats into smaller components.
B emulsify fats in the small intestine.
C digest fats in the stomach.
D transport fats through the circulatory system.
E hydrogenate the double bonds of fatty acids.
Question #18
A saturated fat
B polyunsaturated fat
C short-chain fatty acids
D monounsaturated fat
E trans fat
Question #19
A three glycerol molecules.
B three fatty acids bonded to each other.
C branched chains of carbon atoms.
D three fatty acids attached to glycerol.
E trans fatty acids.
Question #20
A lipoproteins.
B phospholipids.
C saturated fats.
D sterols.
E triglycerides.
Question #21
A triglycerides.
B fats.
C lipids.
D oils.
E bile acids
Question #22
A TRUE
B FALSE
Question #25
A FALSE
B TRUE
Question #26
A Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
B Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
C Viscous fiber binds with bile in the intestine and is excreted in feces.
D Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
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 fats are not able to provide any energy to the cells.
D they provide ketone bodies, which are the preferred energy of the body’s cells.
E the glucose that is produced from them is vital to fuel most of the body’s cells.
Question #28
A they contain more sucrose and less fructose.
B they provide fiber and phytochemicals.
C they are less nutrient dense.
D they are more energy dense.
E they are essentially calorie free.
Question #29
A legumes and nuts
B poultry products
C fish and shellfish
D lean beef and pork
E lamb and game meats
Question #30
A hypoglycemic index.
B insulin index.
C glucose index.
D digestibility index.
E glycemic index.
Question #31
A gallbladder.
B stomach.
C pancreas.
D kidney.
E liver.
Question #32
A whole grain
B wheat flour
C natural grain
D brown bread
E unbleached flour
Question #33
A small intestine.
B mouth.
C stomach.
D esophagus.
E colon.
Question #34
A a variety of wheat breads
B yogurt with live cultures
C enriched processed foods
D purified fiber supplements
E fruits, vegetables, and grains
Question #35
A white rice
B cabbage
C brown rice
D oat bran
E wheat bran
Question #36
A it alleviates constipation.
B it lowers risk of diabetes.
C it reduces complications from diverticulosis.
D it may reduce risk of rectal cancer.
E it lowers risk of hemorrhoids.
Question #37
A 65%-70%
B 45%-65%
C 20%-35%
D >70%
E 10%-35%
Question #38
A reduction in both simple and complex carbohydrate intakes.
B reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
C a restricted intake of carbohydrates for individuals with diabetes.
D increased consumption of fiber-rich, whole-food sources of carbohydrate.
E increased consumption of all kinds of carbohydrates.
Question #39
A fat
B ketones
C fiber
D protein
E carbohydrate
Question #40
A is soluble in fats.
B is tough and stringy.
C forms gels.
D binds to minerals in the GI tract.
E is indigestible by human enzymes.
Question #41
A skins of corn kernels
B residue in milk
C hulls of seeds
D “strings” of celery
E outer layers of kernels of wheat
Question #42
A fructose
B glucose
C lactose
D sucrose
E galactose
Question #43
A lactose, glucose, and fructose.
B sucrose, maltose, and fructose.
C sucrose, galactose, and maltose.
D sucrose, maltose, and lactose.
E maltose, fructose, and galactose.
Question #44
A fruit sugar.
B candy sugar.
C table sugar.
D malt sugar.
E milk sugar.
Question #45
A sucrose
B fructose
C maltose
D glucose
E galactose
Question #46
A include both single sugar units and linked pairs of sugar units.
B contain calcium, hydrogen, and nitrogen.
C are known as the monosaccharides and disaccharides.
D are long chains of sugar units arranged to form starch or fiber.
E are small molecules containing six carbon atoms.
Question #47
A eggs
B milk
C lamb
D poultry
E beef
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
