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 very high in cholesterol.
B low in saturated fat.
C high in lard and butter.
D low in total fat.
E low in plant oils but high in grain products.
Question #4
A the elimination of most fat from the diet.
B the addition of larger portions of chicken and fish.
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 use of fish oil as the only fat source in the diet.
Question #5
A eat more grain-based than milk-based sweets.
B take peanut oil as a supplement to his current diet.
C top his usual ice cream dessert with nuts.
D use vegetable shortening in the place of lard.
E use olive oil in the place of butter.
Question #6
A hydrogenated vegetable oil
B peanut oil
C chicken fat
D BHA or BHT
E liquid corn oil
Question #7
A HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
B HDL are affected by the amount of cholesterol we eat in our diet.
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 LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A peanut oil
B canola oil
C olive oil
D coconut oil
E safflower oil
Question #9
A butter; olive oil
B coconut oil; canola oil
C canola oil; butter
D stick margarine; canola oil
E safflower oil; olive 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 They occur naturally in foods to a large extent.
B Their amounts are never listed on food labels.
C They have a beneficial effect on cholesterol transport throughout the body.
D They arise when polyunsaturated oils are hydrogenated.
E They are made by the body.
Question #12
A take fish oil supplements.
B increase intake of vegetable oils.
C increase intake of seed oils.
D choose fish as a protein food often.
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 can be made from other substances in the body.
B are monounsaturated fatty acids.
C must be supplied by the diet.
D are all obtained primarily from fish oils.
E are rarely available in the U.S. food supply.
Question #15
A low in vegetables and fruits
B high in saturated fats
C low in whole grains and legumes
D low in essential fatty acids
E low in trans fats
Question #16
A Limit intakes of linoleic acid to <5% of calories.
B Keep saturated fat intake low: less than 20% of calories.
C Consume at least 100 mg of cholesterol per day.
D Emphasize animal over plant sources of fats.
E Consume up to 35% of calories as fat.
Question #17
A split fats into smaller components.
B emulsify fats in the small intestine.
C digest fats in the stomach.
D hydrogenate the double bonds of fatty acids.
E transport fats through the circulatory system.
Question #18
A monounsaturated fat
B saturated fat
C trans fat
D short-chain fatty acids
E polyunsaturated fat
Question #19
A three fatty acids bonded to each other.
B branched chains of carbon atoms.
C three fatty acids attached to glycerol.
D three glycerol molecules.
E trans fatty acids.
Question #20
A lipoproteins.
B sterols.
C triglycerides.
D saturated fats.
E phospholipids.
Question #21
A lipids.
B fats.
C bile acids
D oils.
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 Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
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 binds with cholesterol in the large intestine and is excreted in feces.
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 more energy dense.
B they are essentially calorie free.
C they are less nutrient dense.
D they provide fiber and phytochemicals.
E they contain more sucrose and less fructose.
Question #29
A lean beef and pork
B fish and shellfish
C poultry products
D lamb and game meats
E legumes and nuts
Question #30
A insulin index.
B digestibility index.
C hypoglycemic index.
D glucose index.
E glycemic index.
Question #31
A kidney.
B gallbladder.
C pancreas.
D stomach.
E liver.
Question #32
A natural grain
B wheat flour
C whole grain
D unbleached flour
E brown bread
Question #33
A esophagus.
B colon.
C small intestine.
D stomach.
E mouth.
Question #34
A purified fiber supplements
B enriched processed foods
C fruits, vegetables, and grains
D a variety of wheat breads
E yogurt with live cultures
Question #35
A brown rice
B wheat bran
C white rice
D oat bran
E cabbage
Question #36
A it lowers risk of diabetes.
B it alleviates constipation.
C it may reduce risk of rectal cancer.
D it reduces complications from diverticulosis.
E it lowers risk of hemorrhoids.
Question #37
A 45%-65%
B >70%
C 10%-35%
D 20%-35%
E 65%-70%
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 reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
E increased consumption of fiber-rich, whole-food sources of carbohydrate.
Question #39
A fiber
B carbohydrate
C ketones
D protein
E fat
Question #40
A is indigestible by human enzymes.
B is soluble in fats.
C binds to minerals in the GI tract.
D forms gels.
E is tough and stringy.
Question #41
A outer layers of kernels of wheat
B residue in milk
C skins of corn kernels
D hulls of seeds
E “strings” of celery
Question #42
A galactose
B lactose
C fructose
D sucrose
E glucose
Question #43
A sucrose, maltose, and fructose.
B lactose, glucose, and fructose.
C maltose, fructose, and galactose.
D sucrose, maltose, and lactose.
E sucrose, galactose, and maltose.
Question #44
A milk sugar.
B table sugar.
C malt sugar.
D candy sugar.
E fruit sugar.
Question #45
A maltose
B fructose
C glucose
D galactose
E sucrose
Question #46
A include both single sugar units and linked pairs of sugar units.
B are known as the monosaccharides and disaccharides.
C are long chains of sugar units arranged to form starch or fiber.
D are small molecules containing six carbon atoms.
E contain calcium, hydrogen, and nitrogen.
Question #47
A lamb
B eggs
C milk
D poultry
E beef
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
