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 has no special ability to promote health.
B It is an emulsifier.
C It plays a key role in the structure of cell membranes.
D It has the ability to lower blood cholesterol.
E It is a phospholipid.
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 the use of fish oil as the only fat source in the diet.
B the addition of larger portions of chicken and fish.
C a combination of increasing fat intake and reducing carbohydrate and protein intakes.
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 eat more grain-based than milk-based sweets.
C use olive oil in the place of butter.
D take peanut oil as a supplement to his current diet.
E use vegetable shortening in the place of lard.
Question #6
A liquid corn oil
B hydrogenated vegetable oil
C chicken fat
D peanut oil
E BHA or BHT
Question #7
A HDL are affected by the amount of cholesterol we eat in our diet.
B LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
C HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
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 coconut oil
C canola oil
D safflower oil
E peanut oil
Question #9
A safflower oil; olive oil
B stick margarine; canola oil
C butter; olive oil
D coconut oil; canola oil
E canola oil; butter
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 there is a zig-zag formation
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 carbon forms a double bond with oxygen
E the area on a fatty acid chain where a nitrogen is attached
Question #11
A They occur naturally in foods to a large extent.
B They have a beneficial effect on cholesterol transport throughout the body.
C They arise when polyunsaturated oils are hydrogenated.
D Their amounts are never listed on food labels.
E They are made by the body.
Question #12
A take fish oil supplements.
B choose fish as a protein food often.
C increase intake of vegetable oils.
D increase intake of seed oils.
E limit intake of polyunsaturated fats.
Question #13
A abundantly made by the body.
B found in the oils of fish.
C made from linoleic acid.
D omega-6 fatty acids.
E not important in nutrition.
Question #14
A must be supplied by the diet.
B are monounsaturated fatty acids.
C are rarely available in the U.S. food supply.
D are all obtained primarily from fish oils.
E can be made from other substances in the body.
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 Consume at least 100 mg of cholesterol per day.
B Consume up to 35% of calories as fat.
C Keep saturated fat intake low: less than 20% of calories.
D Limit intakes of linoleic acid to <5% of calories.
E Emphasize animal over plant sources of fats.
Question #17
A digest fats in the stomach.
B hydrogenate the double bonds of fatty acids.
C transport fats through the circulatory system.
D emulsify fats in the small intestine.
E split fats into smaller components.
Question #18
A monounsaturated fat
B short-chain fatty acids
C saturated fat
D trans fat
E polyunsaturated fat
Question #19
A three fatty acids attached to glycerol.
B branched chains of carbon atoms.
C three fatty acids bonded to each other.
D trans fatty acids.
E three glycerol molecules.
Question #20
A lipoproteins.
B saturated fats.
C triglycerides.
D phospholipids.
E sterols.
Question #21
A bile acids
B fats.
C oils.
D triglycerides.
E lipids.
Question #22
A TRUE
B FALSE
Question #25
A TRUE
B FALSE
Question #26
A Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
B Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
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 Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
Question #27
A ketone bodies produced from proteins do not provide adequate energy for cells.
B fats are not able to provide any energy to the cells.
C proteins are available only to provide building block materials for tissues.
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 are essentially calorie free.
B they are less nutrient dense.
C they are more energy dense.
D they provide fiber and phytochemicals.
E they contain more sucrose and less fructose.
Question #29
A legumes and nuts
B fish and shellfish
C poultry products
D lamb and game meats
E lean beef and pork
Question #30
A insulin index.
B glucose index.
C glycemic index.
D digestibility index.
E hypoglycemic index.
Question #31
A pancreas.
B stomach.
C kidney.
D liver.
E gallbladder.
Question #32
A wheat flour
B unbleached flour
C natural grain
D whole grain
E brown bread
Question #33
A esophagus.
B colon.
C small intestine.
D mouth.
E stomach.
Question #34
A yogurt with live cultures
B enriched processed foods
C purified fiber supplements
D fruits, vegetables, and grains
E a variety of wheat breads
Question #35
A oat bran
B brown rice
C wheat bran
D cabbage
E white rice
Question #36
A it alleviates constipation.
B it lowers risk of hemorrhoids.
C it may reduce risk of rectal cancer.
D it lowers risk of diabetes.
E it reduces complications from diverticulosis.
Question #37
A 20%-35%
B 10%-35%
C >70%
D 45%-65%
E 65%-70%
Question #38
A reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
B a restricted intake of carbohydrates for individuals with diabetes.
C increased consumption of all kinds of carbohydrates.
D reduction in both simple and complex carbohydrate intakes.
E increased consumption of fiber-rich, whole-food sources of carbohydrate.
Question #39
A protein
B fat
C carbohydrate
D fiber
E ketones
Question #40
A is tough and stringy.
B is soluble in fats.
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 outer layers of kernels of wheat
C “strings” of celery
D hulls of seeds
E residue in milk
Question #42
A fructose
B galactose
C sucrose
D lactose
E glucose
Question #43
A sucrose, galactose, and maltose.
B sucrose, maltose, and lactose.
C lactose, glucose, and fructose.
D maltose, fructose, and galactose.
E sucrose, maltose, and fructose.
Question #44
A malt sugar.
B milk sugar.
C fruit sugar.
D candy sugar.
E table sugar.
Question #45
A maltose
B sucrose
C fructose
D galactose
E glucose
Question #46
A are known as the monosaccharides and disaccharides.
B are small molecules containing six carbon atoms.
C contain calcium, hydrogen, and nitrogen.
D include both single sugar units and linked pairs of sugar units.
E are long chains of sugar units arranged to form starch or fiber.
Question #47
A lamb
B beef
C poultry
D eggs
E milk
Question #48
A FALSE
B TRUE
Question #49
A TRUE
B FALSE
Question #50
A FALSE
B TRUE
