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 #1
A TRUE
B FALSE
Question #2
A ​It has the ability to lower blood cholesterol.
B ​It is a phospholipid.
C It has no special ability to promote health.
D ​It is an emulsifier.
E ​It plays a key role in the structure of cell membranes.
Question #3
A low in saturated fat.
B ​high in lard and butter.
C ​low in total fat.
D ​low in plant oils but high in grain products.
E ​very high in cholesterol.
Question #4
A a combination of increasing fat intake and reducing carbohydrate and protein intakes.
B the use of fish oil as the only fat source in the diet.
C a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D the addition of larger portions of chicken and fish.
E the elimination of most fat from the diet.
Question #5
A ​take peanut oil as a supplement to his current diet.
B ​top his usual ice cream dessert with nuts.
C ​use vegetable shortening in the place of lard.
D ​use olive oil in the place of butter.
E ​eat more grain-based than milk-based sweets.
Question #6
A ​liquid corn oil
B BHA or BHT
C ​hydrogenated vegetable oil
D ​chicken fat
E ​peanut oil
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 ​HDL play an important role in scavenging cholesterol from the tissues for disposal.
E ​LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A ​coconut oil
B peanut oil
C ​olive oil
D ​canola oil
E safflower oil​
Question #9
A ​safflower oil; olive oil
B ​stick margarine; canola oil
C ​coconut oil; canola oil
D ​butter; olive oil
E canola oil; butter
Question #10
A ​the area on a fatty acid chain where a hydrogen is missing from the bond
B ​the area on a fatty acid chain where a nitrogen is attached
C ​the area on a fatty acid chain where there is a zig-zag formation
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 the carbon bond is holding a hydrogen
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 are made by the body.
D ​They arise when polyunsaturated oils are hydrogenated.
E ​Their amounts are never listed on food labels.
Question #12
A ​increase intake of seed oils.
B limit intake of polyunsaturated fats.
C choose fish as a protein food often.​
D ​take fish oil supplements.
E ​increase intake of vegetable oils.
Question #13
A ​found in the oils of fish.
B ​omega-6 fatty acids.
C abundantly made by the body.
D ​not important in nutrition.
E ​made from linoleic acid.
Question #14
A ​can be made from other substances in the body.
B ​are monounsaturated fatty acids.
C ​are all obtained primarily from fish oils.
D ​must be supplied by the diet.
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 ​Consume up to 35% of calories as fat.
B ​Keep saturated fat intake low: less than 20% of calories.
C ​Emphasize animal over plant sources of fats.
D Consume at least 100 mg of cholesterol per day.
E ​Limit intakes of linoleic acid to <5% of calories.
Question #17
A digest fats in the stomach.
B emulsify fats in the small intestine.​
C ​transport fats through the circulatory system.
D ​hydrogenate the double bonds of fatty acids.
E ​split fats into smaller components.
Question #18
A ​saturated fat
B ​monounsaturated fat
C ​short-chain fatty acids
D ​trans fat
E polyunsaturated fat
Question #19
A ​branched chains of carbon atoms.
B ​trans fatty acids.
C ​three fatty acids bonded to each other.
D three fatty acids attached to glycerol.
E ​three glycerol molecules.
Question #20
A ​sterols.
B ​triglycerides.
C lipoproteins.
D ​phospholipids.
E ​saturated fats.
Question #21
A ​fats.
B ​lipids.
C ​oils.
D triglycerides.​
E ​bile acids
Question #22
A FALSE
B TRUE
Question #23
A TRUE
B FALSE
Question #24
A TRUE
B FALSE
Question #25
A TRUE
B FALSE
Question #26
A ​Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
B ​Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
C ​Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
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 ​fats are not able to provide any energy to the cells.Â
B they provide ketone bodies, which are the preferred energy of the body’s cells.
C ​proteins are available only to provide building block materials for tissues.
D ​ketone bodies produced from proteins do not provide adequate energy for 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 less nutrient dense.
C ​they contain more sucrose and less fructose.
D ​they are essentially calorie free.
E ​they provide fiber and phytochemicals.
Question #29
A ​fish and shellfish
B ​legumes and nuts
C lean beef and pork
D ​lamb and game meats
E ​poultry products
Question #30
A ​glycemic index.
B digestibility index.​
C hypoglycemic index.
D glucose index.
E ​insulin index.
Question #31
A ​liver.
B ​stomach.
C kidney.
D ​gallbladder.
E ​pancreas.
Question #32
A ​unbleached flour
B ​whole grain
C wheat flour​
D brown bread
E ​natural grain
Question #33
A ​small intestine.
B ​stomach.
C ​colon.
D mouth.​
E esophagus.
Question #34
A ​a variety of wheat breads
B ​enriched processed foods
C fruits, vegetables, and grains
D ​yogurt with live cultures
E ​purified fiber supplements
Question #35
A wheat bran​
B ​brown rice
C ​white rice
D ​cabbage
E oat bran
Question #36
A it lowers risk of diabetes.​
B ​it alleviates constipation.
C ​it may reduce risk of rectal cancer.
D ​it lowers risk of hemorrhoids.
E ​it reduces complications from diverticulosis.
Question #37
A ​>70%
B ​20%-35%
C 65%-70%
D ​45%-65%
E 10%-35%​
Question #38
A ​increased consumption of fiber-rich, whole-food sources of carbohydrate.
B ​reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
C a restricted intake of carbohydrates for individuals with diabetes.​
D ​increased consumption of all kinds of carbohydrates.
E ​reduction in both simple and complex carbohydrate intakes.
Question #39
A ​fat
B ​ketones
C ​protein
D ​carbohydrate
E fiber
Question #40
A ​binds to minerals in the GI tract.
B ​is indigestible by human enzymes.
C is tough and stringy.​
D ​is soluble in fats.
E ​forms gels.
Question #41
A ​residue in milk
B hulls of seeds
C “strings” of celery​
D ​skins of corn kernels
E ​outer layers of kernels of wheat
Question #42
A ​galactose
B sucrose
C ​lactose
D fructose​
E ​glucose
Question #43
A ​sucrose, maltose, and fructose.
B ​sucrose, maltose, and lactose.
C ​sucrose, galactose, and maltose.
D ​lactose, glucose, and fructose.
E maltose, fructose, and galactose.
Question #44
A ​fruit sugar.
B ​milk sugar.
C table sugar.
D ​candy sugar.
E ​malt sugar.
Question #45
A ​fructose
B ​sucrose
C galactose
D ​glucose
E ​maltose
Question #46
A ​are small molecules containing six carbon atoms.
B ​contain calcium, hydrogen, and nitrogen.
C include both single sugar units and linked pairs of sugar units.
D are known as the monosaccharides and disaccharides.
E ​are long chains of sugar units arranged to form starch or fiber.
Question #47
A ​poultry
B ​lamb
C milk
D ​eggs
E ​beef
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE