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 plays a key role in the structure of cell membranes.
B It has no special ability to promote health.
C It is an emulsifier.
D It has the ability to lower blood cholesterol.
E It is a phospholipid.
Question #3
A low in saturated fat.
B very high in cholesterol.
C high in lard and butter.
D low in plant oils but high in grain products.
E low in total fat.
Question #4
A the addition of larger portions of chicken and fish.
B a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
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 olive oil in the place of butter.
B use vegetable shortening in the place of lard.
C take peanut oil as a supplement to his current diet.
D top his usual ice cream dessert with nuts.
E eat more grain-based than milk-based sweets.
Question #6
A chicken fat
B liquid corn oil
C BHA or BHT
D hydrogenated vegetable oil
E peanut oil
Question #7
A HDL play an important role in scavenging cholesterol from the tissues for disposal.
B HDL are affected by the amount of cholesterol we eat in our diet.
C LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
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 canola oil
B safflower oil
C peanut oil
D olive oil
E coconut oil
Question #9
A canola oil; butter
B butter; olive oil
C safflower oil; olive oil
D stick margarine; canola oil
E coconut oil; 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 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 the carbon bond is holding a hydrogen
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 They have a beneficial effect on cholesterol transport throughout the body.
C Their amounts are never listed on food labels.
D They arise when polyunsaturated oils are hydrogenated.
E They are made by the body.
Question #12
A limit intake of polyunsaturated fats.
B increase intake of vegetable oils.
C increase intake of seed oils.
D choose fish as a protein food often.
E take fish oil supplements.
Question #13
A found in the oils of fish.
B abundantly made by the body.
C omega-6 fatty acids.
D made from linoleic acid.
E not important in nutrition.
Question #14
A are monounsaturated fatty acids.
B can be made from other substances in the body.
C are rarely available in the U.S. food supply.
D are all obtained primarily from fish oils.
E must be supplied by the diet.
Question #15
A high in saturated fats
B low in vegetables and fruits
C low in essential fatty acids
D low in trans fats
E low in whole grains and legumes
Question #16
A Emphasize animal over plant sources of fats.
B Limit intakes of linoleic acid to <5% of calories.
C Consume at least 100 mg of cholesterol per day.
D Keep saturated fat intake low: less than 20% of calories.
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 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 trans fat
C saturated fat
D polyunsaturated fat
E short-chain fatty acids
Question #19
A trans fatty acids.
B branched chains of carbon atoms.
C three glycerol molecules.
D three fatty acids attached to glycerol.
E three fatty acids bonded to each other.
Question #20
A sterols.
B saturated fats.
C triglycerides.
D phospholipids.
E lipoproteins.
Question #21
A oils.
B bile acids
C lipids.
D fats.
E triglycerides.
Question #22
A TRUE
B FALSE
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 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 the glucose that is produced from them is vital to fuel most of the body’s cells.
B they provide ketone bodies, which are the preferred energy of the body’s cells.
C fats are not able to provide any energy to the cells.
D proteins are available only to provide building block materials for tissues.
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 more energy dense.
C they provide fiber and phytochemicals.
D they are essentially calorie free.
E they are less nutrient dense.
Question #29
A legumes and nuts
B lean beef and pork
C lamb and game meats
D poultry products
E fish and shellfish
Question #30
A hypoglycemic index.
B insulin index.
C glucose index.
D digestibility index.
E glycemic index.
Question #31
A liver.
B gallbladder.
C kidney.
D pancreas.
E stomach.
Question #32
A unbleached flour
B whole grain
C natural grain
D wheat flour
E brown bread
Question #33
A mouth.
B colon.
C esophagus.
D stomach.
E small intestine.
Question #34
A fruits, vegetables, and grains
B enriched processed foods
C yogurt with live cultures
D purified fiber supplements
E a variety of wheat breads
Question #35
A white rice
B brown rice
C cabbage
D wheat bran
E oat bran
Question #36
A it alleviates constipation.
B it may reduce risk of rectal cancer.
C it lowers risk of hemorrhoids.
D it reduces complications from diverticulosis.
E it lowers risk of diabetes.
Question #37
A >70%
B 45%-65%
C 65%-70%
D 20%-35%
E 10%-35%
Question #38
A reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
B increased consumption of all kinds of carbohydrates.
C a restricted intake of carbohydrates for individuals with diabetes.
D increased consumption of fiber-rich, whole-food sources of carbohydrate.
E reduction in both simple and complex carbohydrate intakes.
Question #39
A ketones
B protein
C fiber
D fat
E carbohydrate
Question #40
A forms gels.
B is tough and stringy.
C is indigestible by human enzymes.
D binds to minerals in the GI tract.
E is soluble in fats.
Question #41
A skins of corn kernels
B outer layers of kernels of wheat
C hulls of seeds
D “strings” of celery
E residue in milk
Question #42
A galactose
B sucrose
C glucose
D fructose
E lactose
Question #43
A sucrose, maltose, and lactose.
B sucrose, maltose, and fructose.
C lactose, glucose, and fructose.
D maltose, fructose, and galactose.
E sucrose, galactose, and maltose.
Question #44
A candy sugar.
B fruit sugar.
C malt sugar.
D table sugar.
E milk sugar.
Question #45
A maltose
B fructose
C galactose
D sucrose
E glucose
Question #46
A are long chains of sugar units arranged to form starch or fiber.
B contain calcium, hydrogen, and nitrogen.
C are small molecules containing six carbon atoms.
D include both single sugar units and linked pairs of sugar units.
E are known as the monosaccharides and disaccharides.
Question #47
A milk
B eggs
C poultry
D lamb
E beef
Question #48
A TRUE
B FALSE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
