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 has no special ability to promote health.
C It has the ability to lower blood cholesterol.
D It is a phospholipid.
E It is an emulsifier.
Question #3
A low in total fat.
B high in lard and butter.
C low in plant oils but high in grain products.
D very high in cholesterol.
E low in saturated fat.
Question #4
A a combination of increasing fat intake and reducing carbohydrate and protein intakes.
B the elimination of most fat from the diet.
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 a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
Question #5
A eat more grain-based than milk-based sweets.
B top his usual ice cream dessert with nuts.
C use olive oil in the place of butter.
D use vegetable shortening in the place of lard.
E take peanut oil as a supplement to his current diet.
Question #6
A hydrogenated vegetable oil
B BHA or BHT
C chicken fat
D peanut oil
E liquid corn oil
Question #7
A HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
B LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
C LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
D HDL are affected by the amount of cholesterol we eat in our diet.
E HDL play an important role in scavenging cholesterol from the tissues for disposal.
Question #8
A safflower oil
B coconut oil
C olive oil
D peanut oil
E canola oil
Question #9
A butter; olive oil
B stick margarine; canola oil
C canola oil; butter
D safflower oil; olive oil
E coconut oil; canola oil
Question #10
A the area on a fatty acid chain where a hydrogen is missing from the bond
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 carbon forms a double bond with oxygen
E the area on a fatty acid chain where a nitrogen is attached
Question #11
A They occur naturally in foods to a large extent.
B They are made by the body.
C Their amounts are never listed on food labels.
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 seed oils.
B limit intake of polyunsaturated fats.
C take fish oil supplements.
D increase intake of vegetable oils.
E choose fish as a protein food often.
Question #13
A not important in nutrition.
B found in the oils of fish.
C omega-6 fatty acids.
D abundantly made by the body.
E made from linoleic acid.
Question #14
A can be made from other substances in the body.
B are rarely available in the U.S. food supply.
C are monounsaturated fatty acids.
D must be supplied by the diet.
E are all obtained primarily from fish oils.
Question #15
A low in trans fats
B high in saturated fats
C low in vegetables and fruits
D low in whole grains and legumes
E low in essential fatty acids
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 transport fats through the circulatory system.
B split fats into smaller components.
C hydrogenate the double bonds of fatty acids.
D digest fats in the stomach.
E emulsify fats in the small intestine.
Question #18
A trans fat
B monounsaturated fat
C polyunsaturated fat
D saturated fat
E short-chain fatty acids
Question #19
A branched chains of carbon atoms.
B three glycerol molecules.
C three fatty acids bonded to each other.
D trans fatty acids.
E three fatty acids attached to glycerol.
Question #20
A lipoproteins.
B saturated fats.
C triglycerides.
D sterols.
E phospholipids.
Question #21
A lipids.
B oils.
C bile acids
D fats.
E triglycerides.
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 Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
Question #27
A ketone bodies produced from proteins do not provide adequate energy for 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 they provide ketone bodies, which are the preferred energy of the body’s cells.
E proteins are available only to provide building block materials for tissues.
Question #28
A they contain more sucrose and less fructose.
B they provide fiber and phytochemicals.
C they are essentially calorie free.
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 legumes and nuts
E lean beef and pork
Question #30
A glycemic index.
B insulin index.
C digestibility index.
D hypoglycemic index.
E glucose index.
Question #31
A stomach.
B gallbladder.
C pancreas.
D kidney.
E liver.
Question #32
A brown bread
B natural grain
C unbleached flour
D whole grain
E wheat flour
Question #33
A stomach.
B small intestine.
C colon.
D esophagus.
E mouth.
Question #34
A yogurt with live cultures
B a variety of wheat breads
C fruits, vegetables, and grains
D purified fiber supplements
E enriched processed foods
Question #35
A white rice
B wheat bran
C cabbage
D brown rice
E oat bran
Question #36
A it lowers risk of hemorrhoids.
B it may reduce risk of rectal cancer.
C it lowers risk of diabetes.
D it alleviates constipation.
E it reduces complications from diverticulosis.
Question #37
A 45%-65%
B >70%
C 20%-35%
D 10%-35%
E 65%-70%
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 a restricted intake of carbohydrates for individuals with diabetes.
D reduction in both simple and complex carbohydrate intakes.
E increased consumption of all kinds of carbohydrates.
Question #39
A fat
B fiber
C protein
D carbohydrate
E ketones
Question #40
A is indigestible by human enzymes.
B is tough and stringy.
C is soluble in fats.
D forms gels.
E binds to minerals in the GI tract.
Question #41
A skins of corn kernels
B residue in milk
C hulls of seeds
D outer layers of kernels of wheat
E “strings” of celery
Question #42
A galactose
B lactose
C sucrose
D fructose
E glucose
Question #43
A sucrose, galactose, and maltose.
B sucrose, maltose, and fructose.
C sucrose, maltose, and lactose.
D maltose, fructose, and galactose.
E lactose, glucose, and fructose.
Question #44
A milk sugar.
B malt sugar.
C table sugar.
D fruit sugar.
E candy sugar.
Question #45
A fructose
B sucrose
C maltose
D glucose
E galactose
Question #46
A contain calcium, hydrogen, and nitrogen.
B are long chains of sugar units arranged to form starch or fiber.
C are known as the monosaccharides and disaccharides.
D are small molecules containing six carbon atoms.
E include both single sugar units and linked pairs of sugar units.
Question #47
A poultry
B beef
C lamb
D eggs
E milk
Question #48
A FALSE
B TRUE
Question #49
A TRUE
B FALSE
Question #50
A TRUE
B FALSE
