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 has the ability to lower blood cholesterol.
B  ​It is an emulsifier.
C  It has no special ability to promote health.
D  ​It is a phospholipid.
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  ​high in lard and butter.
E  ​low in total fat.
Question #4
A  the elimination of most fat from the diet.
B  a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C  a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
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  ​top his usual ice cream dessert with nuts.
B  ​use olive oil in the place of butter.
C  ​eat more grain-based than milk-based sweets.
D  ​take peanut oil as a supplement to his current diet.
E  ​use vegetable shortening in the place of lard.
Question #6
A  ​liquid corn oil
B  ​hydrogenated vegetable oil
C  ​chicken fat
D  ​peanut oil
E  BHA or BHT
Question #7
A  LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
B  ​HDL play an important role in scavenging cholesterol from the tissues for disposal.
C  ​HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
D  ​HDL are affected by the amount of cholesterol we eat in our diet.
E  ​LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #8
A  safflower oil​
B  ​olive oil
C  peanut oil
D  ​coconut oil
E  ​canola oil
Question #9
A  ​stick margarine; canola oil
B  canola oil; butter
C  ​safflower oil; olive 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 nitrogen is attached
E  ​the area on a fatty acid chain where a hydrogen is missing from the bond
Question #11
A  ​They are made by the body.
B  ​Their amounts are never listed on food labels.
C  ​They occur naturally in foods to a large extent.
D  They have a beneficial effect on cholesterol transport throughout the body.
E  ​They arise when polyunsaturated oils are hydrogenated.
Question #12
A  ​increase intake of vegetable oils.
B  ​increase intake of seed oils.
C  ​take fish oil supplements.
D  choose fish as a protein food often.​
E  limit intake of polyunsaturated fats.
Question #13
A  ​made from linoleic acid.
B  abundantly made by the body.
C  ​found in the oils of fish.
D  ​omega-6 fatty acids.
E  ​not important in nutrition.
Question #14
A  ​are all obtained primarily from fish oils.
B  ​can be made from other substances in the body.
C  ​are monounsaturated fatty acids.
D  ​must be supplied by the diet.
E  are rarely available in the U.S. food supply.
Question #15
A  ​high in saturated fats
B  ​low in essential fatty acids
C  low in whole grains and legumes
D  ​low in vegetables and fruits
E  ​low in trans fats
Question #16
A  Consume at least 100 mg of cholesterol per day.
B  ​Limit intakes of linoleic acid to <5% of calories.
C  ​Consume up to 35% of calories as fat.
D  ​Emphasize animal over plant sources of fats.
E  ​Keep saturated fat intake low: less than 20% of calories.
Question #17
A  digest fats in the stomach.
B  emulsify fats in the small intestine.​
C  ​split fats into smaller components.
D  ​hydrogenate the double bonds of fatty acids.
E  ​transport fats through the circulatory system.
Question #18
A  ​trans fat
B  polyunsaturated fat
C  ​short-chain fatty acids
D  ​monounsaturated fat
E  ​saturated fat
Question #19
A  three fatty acids attached to glycerol.
B  ​three fatty acids bonded to each other.
C  ​branched chains of carbon atoms.
D  ​three glycerol molecules.
E  ​trans fatty acids.
Question #20
A  lipoproteins.
B  ​phospholipids.
C  ​sterols.
D  ​saturated fats.
E  ​triglycerides.
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. 
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  ​the glucose that is produced from them is vital to fuel most of the body’s cells.
E  ​ketone bodies produced from proteins do not provide adequate energy for cells.
Question #28
A  ​they are less nutrient dense.
B  ​they provide fiber and phytochemicals.
C  ​they contain more sucrose and less fructose.
D  they are more energy dense.​
E  ​they are essentially calorie free.
Question #29
A  lean beef and pork
B  ​fish and shellfish
C  ​lamb and game meats
D  ​poultry products
E  ​legumes and nuts
Question #30
A  ​insulin index.
B  hypoglycemic index.
C  ​glycemic index.
D  glucose index.
E  digestibility index.​
Question #31
A  ​stomach.
B  kidney.
C  ​liver.
D  ​pancreas.
E  ​gallbladder.
Question #32
A  ​unbleached flour
B  ​natural grain
C  brown bread
D  wheat flour​
E  ​whole grain
Question #33
A  ​colon.
B  mouth.​
C  esophagus.
D  ​stomach.
E  ​small intestine.
Question #34
A  ​purified fiber supplements
B  ​yogurt with live cultures
C  ​a variety of wheat breads
D  ​enriched processed foods
E  fruits, vegetables, and grains
Question #35
A  ​brown rice
B  wheat bran​
C  ​cabbage
D  ​white rice
E  oat bran
Question #36
A  ​it may reduce risk of rectal cancer.
B  ​it alleviates constipation.
C  ​it lowers risk of hemorrhoids.
D  ​it reduces complications from diverticulosis.
E  it lowers risk of diabetes.​
Question #38
A  ​increased consumption of fiber-rich, whole-food sources of carbohydrate.
B  ​increased consumption of all kinds of carbohydrates.
C  ​reduction in both simple and complex carbohydrate intakes.
D  ​reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
E  a restricted intake of carbohydrates for individuals with diabetes.​
Question #39
A  ​carbohydrate
B  ​ketones
C  ​fat
D  fiber
E  ​protein
Question #40
A  ​is soluble in fats.
B  ​forms gels.
C  ​is indigestible by human enzymes.
D  ​binds to minerals in the GI tract.
E  is tough and stringy.​
Question #41
A  ​skins of corn kernels
B  ​outer layers of kernels of wheat
C  hulls of seeds
D  ​residue in milk
E  “strings” of celery​
Question #42
A  ​lactose
B  ​glucose
C  sucrose
D  ​galactose
E  fructose​
Question #43
A  ​sucrose, galactose, and maltose.
B  ​sucrose, maltose, and fructose.
C  ​lactose, glucose, and fructose.
D  ​sucrose, maltose, and lactose.
E  maltose, fructose, and galactose.
Question #44
A  ​candy sugar.
B  table sugar.
C  ​fruit sugar.
D  ​milk sugar.
E  ​malt sugar.
Question #45
A  galactose
B  ​fructose
C  ​sucrose
D  ​glucose
E  ​maltose
Question #46
A  ​are small molecules containing six carbon atoms.
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  ​contain calcium, hydrogen, and nitrogen.