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 is a phospholipid.
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 plays a key role in the structure of cell membranes.
Question #3
A very high in cholesterol.
B low in plant oils but high in grain products.
C low in saturated fat.
D low in total fat.
E high in lard and butter.
Question #4
A the addition of larger portions of chicken and fish.
B the use of fish oil as the only fat source in the diet.
C a combination of increasing fat intake and reducing carbohydrate and protein intakes.
D a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
E the elimination of most fat from the diet.
Question #5
A top his usual ice cream dessert with nuts.
B eat more grain-based than milk-based sweets.
C use olive oil in the place of butter.
D take peanut oil as a supplement to his current diet.
E use vegetable shortening in the place of lard.
Question #6
A BHA or BHT
B peanut oil
C hydrogenated vegetable oil
D chicken fat
E liquid corn oil
Question #7
A HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
B LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
C HDL play an important role in scavenging cholesterol from the tissues for disposal.
D LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
E HDL are affected by the amount of cholesterol we eat in our diet.
Question #8
A peanut oil
B coconut oil
C olive oil
D canola oil
E safflower oil
Question #9
A stick margarine; canola oil
B butter; olive oil
C canola oil; butter
D coconut oil; canola oil
E safflower oil; 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 a hydrogen is missing from the bond
C the area on a fatty acid chain where a nitrogen is attached
D the area on a fatty acid chain where there is a zig-zag formation
E the area on a fatty acid chain where the carbon bond is holding a hydrogen
Question #11
A Their amounts are never listed on food labels.
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 They occur naturally in foods to a large extent.
Question #12
A take fish oil supplements.
B limit intake of polyunsaturated fats.
C increase intake of vegetable oils.
D choose fish as a protein food often.
E increase intake of seed oils.
Question #13
A abundantly made by the body.
B omega-6 fatty acids.
C made from linoleic acid.
D found in the oils of fish.
E not important in nutrition.
Question #14
A must be supplied by the diet.
B are monounsaturated fatty acids.
C can be made from other substances in the body.
D are rarely available in the U.S. food supply.
E are all obtained primarily from fish oils.
Question #15
A low in essential fatty acids
B low in whole grains and legumes
C low in trans fats
D high in saturated fats
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 Consume up to 35% of calories as fat.
D Limit intakes of linoleic acid to <5% of calories.
E Emphasize animal over plant sources of fats.
Question #17
A split fats into smaller components.
B emulsify fats in the small intestine.
C transport fats through the circulatory system.
D hydrogenate the double bonds of fatty acids.
E digest fats in the stomach.
Question #18
A short-chain fatty acids
B saturated fat
C polyunsaturated fat
D trans fat
E monounsaturated fat
Question #19
A three fatty acids attached to glycerol.
B trans fatty acids.
C branched chains of carbon atoms.
D three glycerol molecules.
E three fatty acids bonded to each other.
Question #20
A lipoproteins.
B phospholipids.
C sterols.
D triglycerides.
E saturated fats.
Question #21
A fats.
B triglycerides.
C bile acids
D oils.
E lipids.
Question #22
A FALSE
B TRUE
Question #25
A TRUE
B FALSE
Question #26
A Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B Viscous fiber binds with bile in the intestine and is excreted in feces.
C Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
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 proteins are available only to provide building block materials for tissues.
D fats are not able to provide any energy to the cells.
E ketone bodies produced from proteins do not provide adequate energy for cells.
Question #28
A they are less nutrient dense.
B they are more energy dense.
C they are essentially calorie free.
D they provide fiber and phytochemicals.
E they contain more sucrose and less fructose.
Question #29
A lamb and game meats
B legumes and nuts
C fish and shellfish
D poultry products
E lean beef and pork
Question #30
A hypoglycemic index.
B glycemic index.
C glucose index.
D digestibility index.
E insulin index.
Question #31
A liver.
B kidney.
C pancreas.
D stomach.
E gallbladder.
Question #32
A natural grain
B whole grain
C wheat flour
D unbleached flour
E brown bread
Question #33
A mouth.
B small intestine.
C colon.
D esophagus.
E stomach.
Question #34
A purified fiber supplements
B a variety of wheat breads
C enriched processed foods
D yogurt with live cultures
E fruits, vegetables, and grains
Question #35
A brown rice
B white rice
C wheat bran
D cabbage
E oat bran
Question #36
A it reduces complications from diverticulosis.
B it lowers risk of hemorrhoids.
C it alleviates constipation.
D it lowers risk of diabetes.
E it may reduce risk of rectal cancer.
Question #37
A >70%
B 10%-35%
C 20%-35%
D 45%-65%
E 65%-70%
Question #38
A increased consumption of all kinds of carbohydrates.
B reduction in both simple and complex carbohydrate intakes.
C reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
D increased consumption of fiber-rich, whole-food sources of carbohydrate.
E a restricted intake of carbohydrates for individuals with diabetes.
Question #39
A ketones
B fiber
C protein
D fat
E carbohydrate
Question #40
A binds to minerals in the GI tract.
B is soluble in fats.
C is tough and stringy.
D is indigestible by human enzymes.
E forms gels.
Question #41
A outer layers of kernels of wheat
B hulls of seeds
C skins of corn kernels
D residue in milk
E “strings” of celery
Question #42
A galactose
B glucose
C sucrose
D lactose
E fructose
Question #43
A sucrose, maltose, and lactose.
B sucrose, galactose, and maltose.
C lactose, glucose, and fructose.
D maltose, fructose, and galactose.
E sucrose, maltose, and fructose.
Question #44
A fruit sugar.
B milk sugar.
C table sugar.
D malt sugar.
E candy sugar.
Question #45
A sucrose
B glucose
C fructose
D galactose
E maltose
Question #46
A are known as the monosaccharides and disaccharides.
B are small molecules containing six carbon atoms.
C are long chains of sugar units arranged to form starch or fiber.
D include both single sugar units and linked pairs of sugar units.
E contain calcium, hydrogen, and nitrogen.
Question #47
A beef
B poultry
C milk
D eggs
E lamb
Question #48
A FALSE
B TRUE
Question #49
A TRUE
B FALSE
Question #50
A FALSE
B TRUE
