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 plays a key role in the structure of cell membranes.
C It has the ability to lower blood cholesterol.
D It is an emulsifier.
E It is a phospholipid.
Question #3
A low in total fat.
B low in plant oils but high in grain products.
C very high in cholesterol.
D high in lard and butter.
E low in saturated fat.
Question #4
A a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
B the addition of larger portions of chicken and fish.
C the elimination of most fat from the diet.
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 use vegetable shortening in the place of lard.
B eat more grain-based than milk-based sweets.
C take peanut oil as a supplement to his current diet.
D top his usual ice cream dessert with nuts.
E use olive oil in the place of butter.
Question #6
A chicken fat
B peanut oil
C BHA or BHT
D liquid corn oil
E hydrogenated vegetable oil
Question #7
A HDL play an important role in scavenging cholesterol from the tissues for disposal.
B LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
C HDL are affected by the amount of cholesterol we eat in our diet.
D HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
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 butter; olive oil
B canola oil; butter
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 carbon forms a double bond with oxygen
B the area on a fatty acid chain where there is a zig-zag formation
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 a hydrogen is missing from the bond
E the area on a fatty acid chain where a nitrogen is attached
Question #11
A They have a beneficial effect on cholesterol transport throughout the body.
B They are made by the body.
C Their amounts are never listed on food labels.
D They arise when polyunsaturated oils are hydrogenated.
E They occur naturally in foods to a large extent.
Question #12
A take fish oil supplements.
B increase intake of seed oils.
C limit intake of polyunsaturated fats.
D choose fish as a protein food often.
E increase intake of vegetable oils.
Question #13
A found in the oils of fish.
B made from linoleic acid.
C omega-6 fatty acids.
D abundantly made by the body.
E not important in nutrition.
Question #14
A are all obtained primarily from fish oils.
B are monounsaturated fatty acids.
C can be made from other substances in the body.
D must be supplied by the diet.
E are rarely available in the U.S. food supply.
Question #15
A low in trans fats
B high in saturated fats
C low in vegetables and fruits
D low in whole grains and legumes
E low in essential fatty acids
Question #16
A Keep saturated fat intake low: less than 20% of calories.
B Consume up to 35% of calories as fat.
C Consume at least 100 mg of cholesterol per day.
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 emulsify fats in the small intestine.
C transport fats through the circulatory system.
D split fats into smaller components.
E hydrogenate the double bonds of fatty acids.
Question #18
A saturated fat
B monounsaturated fat
C polyunsaturated fat
D trans fat
E short-chain fatty acids
Question #19
A branched chains of carbon atoms.
B three glycerol molecules.
C trans fatty acids.
D three fatty acids bonded to each other.
E three fatty acids attached to glycerol.
Question #20
A triglycerides.
B saturated fats.
C sterols.
D phospholipids.
E lipoproteins.
Question #21
A triglycerides.
B fats.
C lipids.
D bile acids
E oils.
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 Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
D Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E Viscous fiber binds with bile in the intestine and is excreted in feces.
Question #27
A the glucose that is produced from them is vital to fuel most of the body’s cells.
B fats are not able to provide any energy to the cells.
C ketone bodies produced from proteins do not provide adequate energy for cells.
D they provide ketone bodies, which are the preferred energy of the body’s cells.
E proteins are available only to provide building block materials for tissues.
Question #28
A they contain more sucrose and less fructose.
B they are more energy dense.
C they are essentially calorie free.
D they provide fiber and phytochemicals.
E they are less nutrient dense.
Question #29
A lamb and game meats
B fish and shellfish
C lean beef and pork
D poultry products
E legumes and nuts
Question #30
A digestibility index.
B glucose index.
C hypoglycemic index.
D insulin index.
E glycemic index.
Question #31
A kidney.
B pancreas.
C stomach.
D gallbladder.
E liver.
Question #32
A natural grain
B wheat flour
C unbleached flour
D brown bread
E whole grain
Question #33
A mouth.
B small intestine.
C esophagus.
D colon.
E stomach.
Question #34
A yogurt with live cultures
B purified fiber supplements
C fruits, vegetables, and grains
D enriched processed foods
E a variety of wheat breads
Question #35
A white rice
B brown rice
C wheat bran
D cabbage
E oat bran
Question #36
A it reduces complications from diverticulosis.
B it alleviates constipation.
C it may reduce risk of rectal cancer.
D it lowers risk of diabetes.
E it lowers risk of hemorrhoids.
Question #37
A >70%
B 65%-70%
C 45%-65%
D 20%-35%
E 10%-35%
Question #38
A increased consumption of fiber-rich, whole-food sources of carbohydrate.
B a restricted intake of carbohydrates for individuals with diabetes.
C reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
D reduction in both simple and complex carbohydrate intakes.
E increased consumption of all kinds of carbohydrates.
Question #39
A protein
B carbohydrate
C fat
D fiber
E ketones
Question #40
A is soluble in fats.
B forms gels.
C binds to minerals in the GI tract.
D is tough and stringy.
E is indigestible by human enzymes.
Question #41
A residue in milk
B “strings” of celery
C skins of corn kernels
D hulls of seeds
E outer layers of kernels of wheat
Question #42
A sucrose
B fructose
C lactose
D glucose
E galactose
Question #43
A sucrose, maltose, and lactose.
B sucrose, galactose, and maltose.
C maltose, fructose, and galactose.
D sucrose, maltose, and fructose.
E lactose, glucose, and fructose.
Question #44
A candy sugar.
B malt sugar.
C fruit sugar.
D milk sugar.
E table sugar.
Question #45
A sucrose
B fructose
C glucose
D galactose
E maltose
Question #46
A contain calcium, hydrogen, and nitrogen.
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 include both single sugar units and linked pairs of sugar units.
Question #47
A lamb
B poultry
C eggs
D milk
E beef
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE
