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 the ability to lower blood cholesterol.
C It has no special ability to promote health.
D It plays a key role in the structure of cell membranes.
E It is an emulsifier.
Question #3
A low in plant oils but high in grain products.
B low in saturated fat.
C low in total fat.
D high in lard and butter.
E very high in cholesterol.
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 addition of larger portions of chicken and fish.
E the use of fish oil as the only fat source in the diet.
Question #5
A eat more grain-based than milk-based sweets.
B take peanut oil as a supplement to his current diet.
C top his usual ice cream dessert with nuts.
D use olive oil in the place of butter.
E use vegetable shortening in the place of lard.
Question #6
A BHA or BHT
B liquid corn oil
C chicken fat
D hydrogenated vegetable oil
E peanut oil
Question #7
A HDL are affected by the amount of cholesterol we eat in our diet.
B LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
C LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
D HDL play an important role in scavenging cholesterol from the tissues for disposal.
E HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
Question #8
A coconut oil
B canola oil
C safflower oil
D peanut oil
E olive oil
Question #9
A canola oil; butter
B coconut oil; canola oil
C butter; olive oil
D stick margarine; canola oil
E safflower oil; olive oil
Question #10
A the area on a fatty acid chain where a nitrogen is attached
B the area on a fatty acid chain where there is a zig-zag formation
C the area on a fatty acid chain where carbon forms a double bond with oxygen
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 have a beneficial effect on cholesterol transport throughout the body.
B Their amounts are never listed on food labels.
C They occur naturally in foods to a large extent.
D They arise when polyunsaturated oils are hydrogenated.
E They are made by the body.
Question #12
A choose fish as a protein food often.
B increase intake of vegetable oils.
C increase intake of seed oils.
D take fish oil supplements.
E limit intake of polyunsaturated fats.
Question #13
A not important in nutrition.
B made from linoleic acid.
C omega-6 fatty acids.
D abundantly made by the body.
E found in the oils of fish.
Question #14
A are all obtained primarily from fish oils.
B are monounsaturated fatty acids.
C are rarely available in the U.S. food supply.
D can be made from other substances in the body.
E must be supplied by the diet.
Question #15
A low in essential fatty acids
B low in trans fats
C high in saturated fats
D low in whole grains and legumes
E low in vegetables and fruits
Question #16
A Limit intakes of linoleic acid to <5% of calories.
B Consume up to 35% of calories as fat.
C Consume at least 100 mg of cholesterol per day.
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 hydrogenate the double bonds of fatty acids.
D transport fats through the circulatory system.
E split fats into smaller components.
Question #18
A polyunsaturated fat
B saturated fat
C trans fat
D short-chain fatty acids
E monounsaturated fat
Question #19
A three fatty acids attached to glycerol.
B branched chains of carbon atoms.
C three fatty acids bonded to each other.
D three glycerol molecules.
E trans fatty acids.
Question #20
A saturated fats.
B triglycerides.
C phospholipids.
D lipoproteins.
E sterols.
Question #21
A fats.
B oils.
C bile acids
D triglycerides.
E lipids.
Question #22
A FALSE
B TRUE
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 Viscous fiber binds with bile in the intestine and is excreted in feces.
C Insoluble fiber binds with cholesterol in the large 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 proteins are available only to provide building block materials for tissues.
C ketone bodies produced from proteins do not provide adequate energy for cells.
D fats are not able to provide any energy to the cells.
E the glucose that is produced from them is vital to fuel most of the body’s cells.
Question #28
A they are essentially calorie free.
B they provide fiber and phytochemicals.
C they contain more sucrose and less fructose.
D they are less nutrient dense.
E they are more energy dense.
Question #29
A fish and shellfish
B poultry products
C lamb and game meats
D lean beef and pork
E legumes and nuts
Question #30
A hypoglycemic index.
B glycemic index.
C digestibility index.
D insulin index.
E glucose index.
Question #31
A kidney.
B pancreas.
C gallbladder.
D liver.
E stomach.
Question #32
A brown bread
B unbleached flour
C whole grain
D natural grain
E wheat flour
Question #33
A esophagus.
B stomach.
C colon.
D small intestine.
E mouth.
Question #34
A enriched processed foods
B fruits, vegetables, and grains
C purified fiber supplements
D yogurt with live cultures
E a variety of wheat breads
Question #35
A oat bran
B wheat bran
C white rice
D cabbage
E brown rice
Question #36
A it alleviates constipation.
B it reduces complications from diverticulosis.
C it lowers risk of hemorrhoids.
D it lowers risk of diabetes.
E it may reduce risk of rectal cancer.
Question #37
A >70%
B 65%-70%
C 45%-65%
D 20%-35%
E 10%-35%
Question #38
A reduction in both simple and complex carbohydrate intakes.
B increased consumption of fiber-rich, whole-food sources of carbohydrate.
C reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
D increased consumption of all kinds of carbohydrates.
E a restricted intake of carbohydrates for individuals with diabetes.
Question #39
A carbohydrate
B fat
C fiber
D ketones
E protein
Question #40
A is soluble in fats.
B is indigestible by human enzymes.
C binds to minerals in the GI tract.
D is tough and stringy.
E forms gels.
Question #41
A “strings” of celery
B hulls of seeds
C residue in milk
D skins of corn kernels
E outer layers of kernels of wheat
Question #42
A lactose
B sucrose
C fructose
D glucose
E galactose
Question #43
A sucrose, maltose, and fructose.
B maltose, fructose, and galactose.
C sucrose, maltose, and lactose.
D sucrose, galactose, and maltose.
E lactose, glucose, and fructose.
Question #44
A milk sugar.
B fruit sugar.
C table sugar.
D malt sugar.
E candy sugar.
Question #45
A glucose
B galactose
C fructose
D sucrose
E maltose
Question #46
A are known as the monosaccharides and disaccharides.
B include both single sugar units and linked pairs of sugar units.
C are long chains of sugar units arranged to form starch or fiber.
D are small molecules containing six carbon atoms.
E contain calcium, hydrogen, and nitrogen.
Question #47
A lamb
B beef
C eggs
D poultry
E milk
Question #48
A TRUE
B FALSE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE
