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 an emulsifier.
B It has no special ability to promote health.
C It is a phospholipid.
D It plays a key role in the structure of cell membranes.
E It has the ability to lower blood cholesterol.
Question #3
A low in saturated fat.
B low in total fat.
C very high in cholesterol.
D high in lard and butter.
E low in plant oils but high in grain products.
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 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 use olive oil in the place of butter.
B take peanut oil as a supplement to his current diet.
C top his usual ice cream dessert with nuts.
D eat more grain-based than milk-based sweets.
E use vegetable shortening in the place of lard.
Question #6
A liquid corn oil
B BHA or BHT
C peanut oil
D hydrogenated vegetable oil
E chicken fat
Question #7
A HDL are affected by the amount of cholesterol we eat in our diet.
B HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
C LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
D LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
E HDL play an important role in scavenging cholesterol from the tissues for disposal.
Question #8
A safflower oil
B peanut oil
C canola oil
D coconut oil
E olive oil
Question #9
A safflower oil; olive oil
B canola oil; butter
C stick margarine; canola 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 hydrogen is missing from the bond
E the area on a fatty acid chain where a nitrogen is attached
Question #11
A They arise when polyunsaturated oils are hydrogenated.
B Their amounts are never listed on food labels.
C They occur naturally in foods to a large extent.
D They are made by the body.
E They have a beneficial effect on cholesterol transport throughout the body.
Question #12
A limit intake of polyunsaturated fats.
B increase intake of seed oils.
C take fish oil supplements.
D increase intake of vegetable oils.
E choose fish as a protein food often.
Question #13
A omega-6 fatty acids.
B found in the oils of fish.
C made from linoleic acid.
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 are monounsaturated fatty acids.
D must be supplied by the diet.
E can be made from other substances in the body.
Question #15
A high in saturated fats
B low in trans fats
C low in whole grains and legumes
D low in essential fatty acids
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 Limit intakes of linoleic acid to <5% of calories.
D Emphasize animal over plant sources of fats.
E Consume up to 35% of calories as fat.
Question #17
A digest fats in the stomach.
B transport fats through the circulatory system.
C split fats into smaller components.
D emulsify fats in the small intestine.
E hydrogenate the double bonds of fatty acids.
Question #18
A trans fat
B short-chain fatty acids
C polyunsaturated fat
D monounsaturated fat
E saturated fat
Question #19
A branched chains of carbon atoms.
B trans fatty acids.
C three fatty acids bonded to each other.
D three fatty acids attached to glycerol.
E three glycerol molecules.
Question #20
A lipoproteins.
B sterols.
C phospholipids.
D saturated fats.
E triglycerides.
Question #21
A fats.
B bile acids
C oils.
D triglycerides.
E lipids.
Question #22
A TRUE
B FALSE
Question #25
A TRUE
B FALSE
Question #26
A Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
C Viscous fiber binds with bile in the 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 fats are not able to provide any energy to the cells.
C the glucose that is produced from them is vital to fuel most of the body’s cells.
D ketone bodies produced from proteins do not provide adequate energy for cells.
E proteins are available only to provide building block materials for tissues.
Question #28
A they are less nutrient dense.
B they provide fiber and phytochemicals.
C they are essentially calorie free.
D they are more energy dense.
E they contain more sucrose and less fructose.
Question #29
A lamb and game meats
B lean beef and pork
C legumes and nuts
D fish and shellfish
E poultry products
Question #30
A insulin index.
B glycemic index.
C digestibility index.
D glucose index.
E hypoglycemic index.
Question #31
A gallbladder.
B stomach.
C liver.
D kidney.
E pancreas.
Question #32
A brown bread
B unbleached flour
C natural grain
D whole grain
E wheat flour
Question #33
A esophagus.
B mouth.
C small intestine.
D stomach.
E colon.
Question #34
A a variety of wheat breads
B fruits, vegetables, and grains
C purified fiber supplements
D yogurt with live cultures
E enriched processed foods
Question #35
A white rice
B oat bran
C wheat bran
D brown rice
E cabbage
Question #36
A it lowers risk of hemorrhoids.
B it reduces complications from diverticulosis.
C it alleviates constipation.
D it lowers risk of diabetes.
E it may reduce risk of rectal cancer.
Question #37
A 20%-35%
B 10%-35%
C >70%
D 65%-70%
E 45%-65%
Question #38
A increased consumption of fiber-rich, whole-food sources of carbohydrate.
B a restricted intake of carbohydrates for individuals with diabetes.
C increased consumption of all kinds of carbohydrates.
D reduction in both simple and complex carbohydrate intakes.
E reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
Question #39
A protein
B fiber
C ketones
D fat
E carbohydrate
Question #40
A binds to minerals in the GI tract.
B forms gels.
C is tough and stringy.
D is soluble in fats.
E is indigestible by human enzymes.
Question #41
A “strings” of celery
B outer layers of kernels of wheat
C skins of corn kernels
D residue in milk
E hulls of seeds
Question #42
A fructose
B lactose
C sucrose
D glucose
E galactose
Question #43
A maltose, fructose, and galactose.
B sucrose, galactose, and maltose.
C sucrose, maltose, and fructose.
D sucrose, maltose, and lactose.
E lactose, glucose, and fructose.
Question #44
A fruit sugar.
B candy sugar.
C milk sugar.
D malt sugar.
E table sugar.
Question #45
A sucrose
B fructose
C galactose
D glucose
E maltose
Question #46
A contain calcium, hydrogen, and nitrogen.
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 are small molecules containing six carbon atoms.
Question #47
A milk
B poultry
C eggs
D lamb
E beef
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
