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 is a phospholipid.
C It has the ability to lower blood cholesterol.
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 very high in cholesterol.
C high in lard and butter.
D low in saturated fat.
E low in total fat.
Question #4
A the use of fish oil as the only fat source in the diet.
B the elimination of most fat from the diet.
C a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D a combination of increasing fat intake and reducing carbohydrate and protein intakes.
E the addition of larger portions of chicken and fish.
Question #5
A eat more grain-based than milk-based sweets.
B use olive oil in the place of butter.
C top his usual ice cream dessert with nuts.
D use vegetable shortening in the place of lard.
E take peanut oil as a supplement to his current diet.
Question #6
A BHA or BHT
B hydrogenated vegetable oil
C chicken fat
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 play an important role in scavenging cholesterol from the tissues for disposal.
C HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
D HDL are affected by the amount of cholesterol we eat in our diet.
E LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
Question #8
A coconut oil
B olive oil
C peanut oil
D canola oil
E safflower oil
Question #9
A canola oil; butter
B butter; olive oil
C safflower oil; olive oil
D coconut oil; canola oil
E stick margarine; canola oil
Question #10
A the area on a fatty acid chain where a nitrogen is attached
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 the carbon bond is holding a hydrogen
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 hydrogen is missing from the bond
Question #11
A Their amounts are never listed on food labels.
B They arise when polyunsaturated oils are hydrogenated.
C They have a beneficial effect on cholesterol transport throughout the body.
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 choose fish as a protein food often.
C take fish oil supplements.
D increase intake of seed oils.
E increase intake of vegetable oils.
Question #13
A made from linoleic acid.
B abundantly made by the body.
C found in the oils of fish.
D not important in nutrition.
E omega-6 fatty acids.
Question #14
A can be made from other substances in the body.
B must be supplied by the diet.
C are all obtained primarily from fish oils.
D are monounsaturated fatty acids.
E are rarely available in the U.S. food supply.
Question #15
A low in essential fatty acids
B low in whole grains and legumes
C low in trans fats
D low in vegetables and fruits
E high in saturated fats
Question #16
A Emphasize animal over plant sources of fats.
B Consume at least 100 mg of cholesterol per day.
C Consume up to 35% of calories as fat.
D Keep saturated fat intake low: less than 20% of calories.
E Limit intakes of linoleic acid to <5% of calories.
Question #17
A emulsify fats in the small intestine.
B split fats into smaller components.
C hydrogenate the double bonds of fatty acids.
D digest fats in the stomach.
E transport fats through the circulatory system.
Question #18
A monounsaturated fat
B short-chain fatty acids
C polyunsaturated fat
D trans fat
E saturated fat
Question #19
A trans fatty acids.
B three glycerol molecules.
C three fatty acids attached to glycerol.
D three fatty acids bonded to each other.
E branched chains of carbon atoms.
Question #20
A saturated fats.
B triglycerides.
C sterols.
D phospholipids.
E lipoproteins.
Question #21
A triglycerides.
B oils.
C fats.
D bile acids
E lipids.
Question #22
A TRUE
B FALSE
Question #25
A FALSE
B TRUE
Question #26
A Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
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 Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
E Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
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 the glucose that is produced from them is vital to fuel most of the body’s cells.
D they provide ketone bodies, which are the preferred energy of the body’s cells.
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 more energy dense.
D they provide fiber and phytochemicals.
E they are essentially calorie free.
Question #29
A lamb and game meats
B poultry products
C lean beef and pork
D fish and shellfish
E legumes and nuts
Question #30
A digestibility index.
B hypoglycemic index.
C insulin index.
D glycemic index.
E glucose index.
Question #31
A gallbladder.
B pancreas.
C liver.
D stomach.
E kidney.
Question #32
A wheat flour
B unbleached flour
C whole grain
D brown bread
E natural grain
Question #33
A mouth.
B esophagus.
C stomach.
D small intestine.
E colon.
Question #34
A yogurt with live cultures
B a variety of wheat breads
C fruits, vegetables, and grains
D enriched processed foods
E purified fiber supplements
Question #35
A oat bran
B wheat bran
C white rice
D cabbage
E brown rice
Question #36
A it lowers risk of diabetes.
B it lowers risk of hemorrhoids.
C it alleviates constipation.
D it reduces complications from diverticulosis.
E it may reduce risk of rectal cancer.
Question #37
A 10%-35%
B >70%
C 45%-65%
D 65%-70%
E 20%-35%
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 a restricted intake of carbohydrates for individuals with diabetes.
D increased consumption of all kinds of carbohydrates.
E increased consumption of fiber-rich, whole-food sources of carbohydrate.
Question #39
A ketones
B fiber
C protein
D carbohydrate
E fat
Question #40
A forms gels.
B is indigestible by human enzymes.
C is soluble in fats.
D is tough and stringy.
E binds to minerals in the GI tract.
Question #41
A residue in milk
B hulls of seeds
C outer layers of kernels of wheat
D skins of corn kernels
E “strings” of celery
Question #42
A galactose
B fructose
C glucose
D lactose
E sucrose
Question #43
A maltose, fructose, and galactose.
B lactose, glucose, and fructose.
C sucrose, galactose, and maltose.
D sucrose, maltose, and lactose.
E sucrose, maltose, and fructose.
Question #44
A milk sugar.
B fruit sugar.
C candy sugar.
D malt sugar.
E table sugar.
Question #45
A fructose
B maltose
C galactose
D glucose
E sucrose
Question #46
A contain calcium, hydrogen, and nitrogen.
B include both single sugar units and linked pairs of sugar units.
C are long chains of sugar units arranged to form starch or fiber.
D are known as the monosaccharides and disaccharides.
E are small molecules containing six carbon atoms.
Question #47
A milk
B beef
C poultry
D eggs
E lamb
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
