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 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 #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 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 #37
A 20%-35%
B 10%-35%
C 45%-65%
D 65%-70%
E >70%
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.
Question #47
A milk
B eggs
C lamb
D beef
E poultry
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
