iWriteGigs

Fresh Grad Lands Job as Real Estate Agent With Help from Professional Writers

People go to websites to get the information they desperately need.  They could be looking for an answer to a nagging question.  They might be looking for help in completing an important task.  For recent graduates, they might be looking for ways on how to prepare a comprehensive resume that can capture the attention of the hiring manager

Manush is a recent graduate from a prestigious university in California who is looking for a job opportunity as a real estate agent.  While he already has samples provided by his friends, he still feels something lacking in his resume.  Specifically, the he believes that his professional objective statement lacks focus and clarity. 

Thus, he sought our assistance in improving editing and proofreading his resume. 

In revising his resume, iwritegigs highlighted his soft skills such as his communication skills, ability to negotiate, patience and tactfulness.  In the professional experience part, our team added some skills that are aligned with the position he is applying for.

When he was chosen for the real estate agent position, he sent us this thank you note:

“Kudos to the team for a job well done.  I am sincerely appreciative of the time and effort you gave on my resume.  You did not only help me land the job I had always been dreaming of but you also made me realize how important adding those specific keywords to my resume!  Cheers!

Manush’s story shows the importance of using powerful keywords to his resume in landing the job he wanted.

Exam 1

Navigation   » List of Schools  »  Los Angeles City College  »  Family and Consumer Studies  »  Family and Consumer Studies 21- Marriage and Family Life  »  Summer 2020  »  Exam 1

Need help with your exam preparation?

Below are the questions for the exam with the choices of answers:

Question #1
A  ​lower the pH of chyme
B  ​raise the pH of chyme
C  ​hydrolyze large peptides
D  ​increase peristalsis
E  ​reduce risk of vomiting
Question #2
A  ​Fish
B  ​Natural sugars
C  ​Poultry
D  ​Iron-rich foods
E  Yogurt
Question #3
A  ​A food item that has passed through the small intestine into the colon
B  ​An enzyme that hydrolyzes starch
C  A sphincter muscle separating the stomach from the small intestine
D  ​A device used to analyze the contents of the stomach
E  ​A portion of food swallowed at one time
Question #4
A  ​hemorrhoids
B  ​peptic ulcers
C  ​vomiting
D  ​reflux
E  ​hiccups
Question #6
A  postbiotics
B  ​prebiotics
C  ​abiotics
D  probiotics​
E  ​symbiotics
Question #7
A  ​Mitochondria
B  ​Vascular projectiles
C  Cilia
D  ​Villi
E  ​Mesenteric vessels
Question #8
A  ​Crypt
B  ​Cecum
C  ​Microvillus
D  ​Goblet cells
E  Macrovillus
Question #9
A  ​Removes toxins from the blood
B  ​perform enzymatic digestion
C  ​store bile
D  ​produce bile
E  reabsorb water and salts
Question #10
A  ​condensation
B  ​emulsification
C  ​phosphorylation
D  inhibition
E  ​enzymification
Question #11
A  enhance absorption of vitamin B12
B  ​help solubilize bile
C  ​stabilize pancreatic enzymes
D  ​protect the stomach walls from digestion
E  ​facilitate peristalsis
Question #12
A  ​Ileum
B  Rectum
C  ​Duodenum
D  ​Stomach
E  ​Colon
Question #13
A  ​trigger hormone release
B  ​secrete digestive juices into the GI tract
C  ​grind large food particles
D  control peristalsis
E  ​control the passage of food through the GI tract
Question #14
A  ​Rectal sphincter
B  Gastric retainer
C  ​Pylorus
D  ​Lower sphincter
E  ​Ileocecal valve
Question #15
A  the semisolid mass of undigested food that passes through the ileocecal valve.
B  the mixture of pancreatic juices containing enzymes for digestion of the macronutrients.​
C  ​a thick, viscous material synthesized by mucosal cells for protection against digestive juices.
D  ​a semiliquid mass of partially digested food released by the stomach into the small intestine.
E  ​chewed food combined with saliva that has passed from the esophagus into the stomach.
Question #16
A  ​secretes acid into the stomach
B  prevents the contents of the small intestine from emptying too quickly into the colon
C  ​initiates peristalsis
D  ​prevents the contents of the small intestine from backing up into the stomach
E  ​secretes hormones into the stomach
Question #17
A  ​Pyloric sphincter
B  ​Chyme
C  Epiglottis
D  ​Mouth
E  ​Upper esophageal sphincter
Question #18
A  ​mastication
B  ​adsorption
C  ​absorption
D  excretion
E  ​digestion
Question #20
A  ​red food coloring, salt, dry milk powder, puffed wheat, sugar
B  ​sugar, puffed wheat, dry milk powder, salt, red food coloring
C  ​dry milk powder, puffed wheat, red food coloring, salt, sugar
D  ​puffed wheat, sugar, dry milk powder, salt, red food coloring
E  ​sugar, salt, puffed wheat, dry milk powder, red food coloring
Question #21
A  ​100% wheat
B  ​whole-wheat
C  high fiber
D  ​stone-ground
E  ​multi-grain
Question #22
A  ​enriched
B  ​super-fine
C  ​refined
D  ​whole grain
E  ​white
Question #23
A  ​chaff
B  ​endosperm
C  ​husk
D  bran
E  ​germ
Question #24
A  adulteration
B  ​enrichment
C  ​restoration
D  ​fortification
E  ​mineralization
Question #25
A  Adequate intakes of minerals and vitamins are virtually guaranteed.
B  Foods are grouped according to their source.
C  Foods are sorted by their vitamin and mineral content.
D  Cheeses are grouped with milk and salt pork is grouped with other meats.
E  All foods are grouped according to their content of carbohydrate, protein, and fats.
Question #26
A  ​cardiovascular disease
B  ​cancer
C  ​diabetes
D  ​neurological impairments
E  life-threatening obesity
Question #27
A  ​discretionary-calorie foods
B  dairy
C  ​carbohydrate
D  ​fat
E  ​micronutrients
Question #28
A  watermelon
B  ​green beans
C  ​jam
D  ​brussels sprouts
E  ​raw carrots
Question #29
A  ​grains
B  ​fruits
C  ​oils
D  dairy
E  ​protein
Question #30
A  ​safety
B  ​variety
C  ​conservatism
D  ​moderation
E  undernutrition
Question #31
A  ​contain a mixture of carbohydrate, fat, and protein
B  ​give the most protein for the consumer’s food dollar
C  provide more nutrients relative to kcalories
D  ​are higher in weight relative to volume
E  ​carry the USDA nutrition labeling
Question #32
A  ​abundance, B vitamins, kcalories, diet control, minerals, and variety
B  adequacy, balance, kcalorie control, nutrient density, moderation, and variety
C  ​abundance, adequacy, nutrient density, aerobics, and kcalorie control
D  ​abundance, balance, conservative, diversity, moderation, and vitamins
E  ​adequacy, bone development, correction, vitamin density, master, and variety
Question #33
A  ​kcalorie control
B  nutrient density
C  ​variety
D  ​moderation
E  ​adequacy
Question #34
A  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.
B  ​The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.
C  ​The more risk factors for a disease, the greater the chance of developing that disease.
D  All people with the risk factor will develop the disease.
E  ​The absence of a risk factor guarantees freedom from the disease.
Question #35
A  ​assess adequacy of only vitamins and minerals
B  diagnose diet-related disorders​
C  diagnose and treat simple malnutrition
D  ​plan and evaluate diets for healthy people
E  ​treat people with diet-related disorders
Question #36
A  ​5-10%
B  ​30-40%
C  70-80%​
D  45-65%
E  ​15-25%
Question #37
A  ​The maximum allowable amount available in supplement form
B  A number calculated by taking twice the RDA or three times the AI
C  ​The maximum amount allowed for fortifying a food
D  ​The maximum amount from all sources that appears safe for most healthy people
E  The amount that can be absorbed from a typical diet.​
Question #38
A  ​The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada
B  The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.​
C  ​The Estimated Energy Requirement, because it represents what will maintain energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
D  The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people
E  ​The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population
Question #39
A  ​The possibility of a placebo effect is eliminated.
B  ​The control group will be similar to the experimental group.
C  ​Chance variation is less likely to affect the results.
D  ​Experimenter bias is less likely to have an effect.
E  The experiment will be double-blind.
Question #40
A  ​Both subject groups take turns getting each treatment.
B  ​Both subject groups know whether they are in the control or experimental group, but the researchers do not know.
C  Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know.
D  ​Neither subjects nor researchers know which subjects are in the control or experimental group
E  ​Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
Question #41
A  hypothesis
B  ​interpretation
C  ​conclusion.
D  ​anecdote
E  ​theory.
Question #42
A  ​animal proteins
B  ​plant carbohydrates
C  ​plant proteins
D  plant fats
E  ​animal carbohydrates
Question #43
A  ​carbohydrates
B  ​alcohols
C  ​fats
D  vitamins and minerals​
E  ​proteins
Question #44
A  ​foods having superior nutrient qualities
B  ​products sold at health food stores
C  ​products grown without use of pesticides
D  substances with carbon-carbon or carbon-hydrogen bonds
E  substances that contain water​
Question #45
A  minerals
B  ​proteins
C  ​water-soluble vitamins
D  ​fat-soluble vitamins
E  ​water
Question #46
A  essential nutrient​
B  ​organic nutrient
C  ​metabolic nutrient
D  phytonutrient.
E  nutraceutical.​
Question #47
A  ​phytoactive chemicals
B  ​bioenhancements
C  ​phytochemicals
D  nonnutritive additives​
E  inorganic fibers
Question #48
A  ​body image
B  ​functional association
C  values
D  ​comfort
E  ​ethnic heritage
Question #49
A  ​habit
B  ​body image
C  ​cultural values
D  environmental concerns
E  ​availability
Question #50
A  ​social interaction
B  ​negative association
C  ​habit
D  comfort eating​
E  emotional turmoil