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 2

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

Need help with your exam preparation?

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

Question #2
A  ​It is an emulsifier.
B  It has no special ability to promote health.
C  ​It is a phospholipid.
D  ​It plays a key role in the structure of cell membranes.
E  ​It has the ability to lower blood cholesterol.
Question #3
A  low in saturated fat.
B  ​low in total fat.
C  ​very high in cholesterol.
D  ​high in lard and butter.
E  ​low in plant oils but high in grain products.
Question #4
A  a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
B  a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C  the elimination of most fat from the diet.
D  the use of fish oil as the only fat source in the diet.
E  the addition of larger portions of chicken and fish.
Question #5
A  ​use olive oil in the place of butter.
B  ​take peanut oil as a supplement to his current diet.
C  ​top his usual ice cream dessert with nuts.
D  ​eat more grain-based than milk-based sweets.
E  ​use vegetable shortening in the place of lard.
Question #6
A  ​liquid corn oil
B  BHA or BHT
C  ​peanut oil
D  ​hydrogenated vegetable oil
E  ​chicken fat
Question #7
A  ​HDL are affected by the amount of cholesterol we eat in our diet.
B  ​HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
C  ​LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
D  LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
E  ​HDL play an important role in scavenging cholesterol from the tissues for disposal.
Question #8
A  safflower oil​
B  peanut oil
C  ​canola oil
D  ​coconut oil
E  ​olive oil
Question #9
A  ​safflower oil; olive oil
B  canola oil; butter
C  ​stick margarine; canola oil
D  ​coconut oil; canola oil
E  ​butter; olive 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 arise when polyunsaturated oils are hydrogenated.
B  ​Their amounts are never listed on food labels.
C  ​They occur naturally in foods to a large extent.
D  ​They are made by the body.
E  They have a beneficial effect on cholesterol transport throughout the body.
Question #12
A  limit intake of polyunsaturated fats.
B  ​increase intake of seed oils.
C  ​take fish oil supplements.
D  ​increase intake of vegetable oils.
E  choose fish as a protein food often.​
Question #13
A  ​omega-6 fatty acids.
B  ​found in the oils of fish.
C  ​made from linoleic acid.
D  ​not important in nutrition.
E  abundantly made by the body.
Question #14
A  ​are all obtained primarily from fish oils.
B  are rarely available in the U.S. food supply.
C  ​are monounsaturated fatty acids.
D  ​must be supplied by the diet.
E  ​can be made from other substances in the body.
Question #15
A  ​high in saturated fats
B  ​low in trans fats
C  low in whole grains and legumes
D  ​low in essential fatty acids
E  ​low in vegetables and fruits
Question #16
A  Consume at least 100 mg of cholesterol per day.
B  ​Keep saturated fat intake low: less than 20% of calories.
C  ​Limit intakes of linoleic acid to <5% of calories.
D  ​Emphasize animal over plant sources of fats.
E  ​Consume up to 35% of calories as fat.
Question #17
A  digest fats in the stomach.
B  ​transport fats through the circulatory system.
C  ​split fats into smaller components.
D  emulsify fats in the small intestine.​
E  ​hydrogenate the double bonds of fatty acids.
Question #18
A  ​trans fat
B  ​short-chain fatty acids
C  polyunsaturated fat
D  ​monounsaturated fat
E  ​saturated 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  lipoproteins.
B  ​sterols.
C  ​phospholipids.
D  ​saturated fats.
E  ​triglycerides.
Question #26
A  ​Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B  ​Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
C  Viscous fiber binds with bile in the intestine and is excreted in feces.
D  ​Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E  ​Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
Question #27
A  they provide ketone bodies, which are the preferred energy of the body’s cells.
B  ​fats are not able to provide any energy to the cells. 
C  ​the glucose that is produced from them is vital to fuel most of the body’s cells.
D  ​ketone bodies produced from proteins do not provide adequate energy for cells.
E  ​proteins are available only to provide building block materials for tissues.
Question #28
A  ​they are less nutrient dense.
B  ​they provide fiber and phytochemicals.
C  ​they are essentially calorie free.
D  they are more energy dense.​
E  ​they contain more sucrose and less fructose.
Question #29
A  ​lamb and game meats
B  lean beef and pork
C  ​legumes and nuts
D  ​fish and shellfish
E  ​poultry products
Question #30
A  ​insulin index.
B  ​glycemic index.
C  digestibility index.​
D  glucose index.
E  hypoglycemic index.
Question #31
A  ​gallbladder.
B  ​stomach.
C  ​liver.
D  kidney.
E  ​pancreas.
Question #32
A  brown bread
B  ​unbleached flour
C  ​natural grain
D  ​whole grain
E  wheat flour​
Question #33
A  esophagus.
B  mouth.​
C  ​small intestine.
D  ​stomach.
E  ​colon.
Question #34
A  ​a variety of wheat breads
B  fruits, vegetables, and grains
C  ​purified fiber supplements
D  ​yogurt with live cultures
E  ​enriched processed foods
Question #35
A  ​white rice
B  oat bran
C  wheat bran​
D  ​brown rice
E  ​cabbage
Question #36
A  ​it lowers risk of hemorrhoids.
B  ​it reduces complications from diverticulosis.
C  ​it alleviates constipation.
D  it lowers risk of diabetes.​
E  ​it may reduce risk of rectal cancer.
Question #38
A  ​increased consumption of fiber-rich, whole-food sources of carbohydrate.
B  a restricted intake of carbohydrates for individuals with diabetes.​
C  ​increased consumption of all kinds of carbohydrates.
D  ​reduction in both simple and complex carbohydrate intakes.
E  ​reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
Question #39
A  ​protein
B  fiber
C  ​ketones
D  ​fat
E  ​carbohydrate
Question #40
A  ​binds to minerals in the GI tract.
B  ​forms gels.
C  is tough and stringy.​
D  ​is soluble in fats.
E  ​is indigestible by human enzymes.
Question #41
A  “strings” of celery​
B  ​outer layers of kernels of wheat
C  ​skins of corn kernels
D  ​residue in milk
E  hulls of seeds
Question #42
A  fructose​
B  ​lactose
C  sucrose
D  ​glucose
E  ​galactose
Question #43
A  maltose, fructose, and galactose.
B  ​sucrose, galactose, and maltose.
C  ​sucrose, maltose, and fructose.
D  ​sucrose, maltose, and lactose.
E  ​lactose, glucose, and fructose.
Question #44
A  ​fruit sugar.
B  ​candy sugar.
C  ​milk sugar.
D  ​malt sugar.
E  table sugar.
Question #45
A  ​sucrose
B  ​fructose
C  galactose
D  ​glucose
E  ​maltose
Question #46
A  ​contain calcium, hydrogen, and nitrogen.
B  ​are long chains of sugar units arranged to form starch or fiber.
C  include both single sugar units and linked pairs of sugar units.
D  are known as the monosaccharides and disaccharides.
E  ​are small molecules containing six carbon atoms.