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 plays a key role in the structure of cell membranes.
B It is a phospholipid.
C It is an emulsifier.
D It has the ability to lower blood cholesterol.
E It has no special ability to promote health.
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 use of fish oil as the only fat source in the diet.
D the addition of larger portions of chicken and fish.
E the elimination of most fat from the diet.
Question #5
A use olive oil in the place of butter.
B take peanut oil as a supplement to his current diet.
C eat more grain-based than milk-based sweets.
D top his usual ice cream dessert with nuts.
E use vegetable shortening in the place of lard.
Question #6
A liquid corn oil
B peanut oil
C hydrogenated vegetable oil
D chicken fat
E BHA or BHT
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 HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
D HDL play an important role in scavenging cholesterol from the tissues for disposal.
E LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
Question #8
A coconut oil
B canola oil
C olive oil
D safflower oil
E peanut oil
Question #9
A coconut oil; canola oil
B canola oil; butter
C butter; olive oil
D safflower oil; olive oil
E stick margarine; canola 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 carbon forms a double bond with oxygen
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 there is a zig-zag formation
Question #11
A They arise when polyunsaturated oils are hydrogenated.
B Their amounts are never listed on food labels.
C They have a beneficial effect on cholesterol transport throughout the body.
D They occur naturally in foods to a large extent.
E They are made by the body.
Question #12
A increase intake of seed oils.
B increase intake of vegetable 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 found in the oils of fish.
C omega-6 fatty acids.
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 must be supplied by the diet.
D can be made from other substances in the body.
E are monounsaturated fatty acids.
Question #15
A high in saturated fats
B low in whole grains and legumes
C low in vegetables and fruits
D low in essential fatty acids
E low in trans fats
Question #16
A Consume up to 35% of calories as fat.
B Consume at least 100 mg of cholesterol per day.
C Limit intakes of linoleic acid to <5% of calories.
D Keep saturated fat intake low: less than 20% of calories.
E Emphasize animal over plant sources of fats.
Question #17
A transport fats through the circulatory system.
B hydrogenate the double bonds of fatty acids.
C emulsify fats in the small intestine.
D split fats into smaller components.
E digest fats in the stomach.
Question #18
A short-chain fatty acids
B monounsaturated fat
C polyunsaturated fat
D saturated fat
E trans fat
Question #19
A three fatty acids attached to glycerol.
B three fatty acids bonded to each other.
C trans fatty acids.
D branched chains of carbon atoms.
E three glycerol molecules.
Question #20
A triglycerides.
B phospholipids.
C lipoproteins.
D saturated fats.
E sterols.
Question #21
A lipids.
B bile acids
C oils.
D fats.
E triglycerides.
Question #22
A FALSE
B TRUE
Question #25
A TRUE
B FALSE
Question #26
A Viscous fiber binds with bile in the intestine and is excreted in feces.
B Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
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 converts dietary cholesterol into bile, which is recycled for use in the digestive process.
Question #27
A fats are not able to provide any energy to the cells.
B the glucose that is produced from them is vital to fuel most of the body’s cells.
C they provide ketone bodies, which are the preferred energy of the body’s cells.
D proteins are available only to provide building block materials for tissues.
E ketone bodies produced from proteins do not provide adequate energy for cells.
Question #28
A they are essentially calorie free.
B they provide fiber and phytochemicals.
C they are more energy dense.
D they are less nutrient dense.
E they contain more sucrose and less fructose.
Question #29
A legumes and nuts
B lamb and game meats
C lean beef and pork
D poultry products
E fish and shellfish
Question #30
A glucose index.
B insulin index.
C hypoglycemic index.
D digestibility index.
E glycemic index.
Question #31
A liver.
B pancreas.
C stomach.
D kidney.
E gallbladder.
Question #32
A natural grain
B wheat flour
C whole grain
D brown bread
E unbleached flour
Question #33
A colon.
B small intestine.
C mouth.
D stomach.
E esophagus.
Question #34
A purified fiber supplements
B enriched processed foods
C a variety of wheat breads
D fruits, vegetables, and grains
E yogurt with live cultures
Question #35
A brown rice
B white rice
C cabbage
D wheat bran
E oat bran
Question #36
A it reduces complications from diverticulosis.
B it lowers risk of hemorrhoids.
C it may reduce risk of rectal cancer.
D it lowers risk of diabetes.
E it alleviates constipation.
Question #37
A >70%
B 65%-70%
C 20%-35%
D 10%-35%
E 45%-65%
Question #38
A increased consumption of fiber-rich, whole-food sources of carbohydrate.
B reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
C reduction in both simple and complex carbohydrate intakes.
D a restricted intake of carbohydrates for individuals with diabetes.
E increased consumption of all kinds of carbohydrates.
Question #39
A carbohydrate
B fat
C ketones
D protein
E fiber
Question #40
A is tough and stringy.
B is soluble in fats.
C forms gels.
D is indigestible by human enzymes.
E binds to minerals in the GI tract.
Question #41
A “strings” of celery
B outer layers of kernels of wheat
C hulls of seeds
D skins of corn kernels
E residue in milk
Question #42
A glucose
B sucrose
C lactose
D fructose
E galactose
Question #43
A sucrose, galactose, and maltose.
B lactose, glucose, and fructose.
C sucrose, maltose, and fructose.
D maltose, fructose, and galactose.
E sucrose, maltose, and lactose.
Question #44
A milk sugar.
B fruit sugar.
C malt sugar.
D table sugar.
E candy sugar.
Question #45
A galactose
B sucrose
C fructose
D maltose
E glucose
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 poultry
B eggs
C milk
D beef
E lamb
Question #48
A TRUE
B FALSE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
