Navigation » List of Schools » Los Angeles City College » Family and Consumer Studies » Family and Consumer Studies 21- Marriage and Family Life » Summer 2020 » Exam 1
Below are the questions for the exam with the choices of answers:
Question #1
A raise the pH of chyme
B lower the pH of chyme
C reduce risk of vomiting
D increase peristalsis
E hydrolyze large peptides
Question #2
A Natural sugars
B Iron-rich foods
C Yogurt
D Fish
E Poultry
Question #3
A A device used to analyze the contents of the stomach
B A sphincter muscle separating the stomach from the small intestine
C A food item that has passed through the small intestine into the colon
D A portion of food swallowed at one time
E An enzyme that hydrolyzes starch
Question #4
A hiccups
B hemorrhoids
C reflux
D vomiting
E peptic ulcers
Question #5
A one
B five
C seven
D three
E two
Question #6
A postbiotics
B abiotics
C symbiotics
D prebiotics
E probiotics
Question #7
A Cilia
B Mitochondria
C Mesenteric vessels
D Villi
E Vascular projectiles
Question #8
A Goblet cells
B Cecum
C Crypt
D Macrovillus
E Microvillus
Question #9
A produce bile
B Removes toxins from the blood
C perform enzymatic digestion
D store bile
E reabsorb water and salts
Question #10
A phosphorylation
B condensation
C emulsification
D inhibition
E enzymification
Question #11
A stabilize pancreatic enzymes
B protect the stomach walls from digestion
C enhance absorption of vitamin B12
D facilitate peristalsis
E help solubilize bile
Question #12
A Stomach
B Duodenum
C Colon
D Rectum
E Ileum
Question #13
A control peristalsis
B trigger hormone release
C secrete digestive juices into the GI tract
D control the passage of food through the GI tract
E grind large food particles
Question #14
A Gastric retainer
B Lower sphincter
C Pylorus
D Rectal sphincter
E Ileocecal valve
Question #15
A the semisolid mass of undigested food that passes through the ileocecal valve.
B chewed food combined with saliva that has passed from the esophagus into the stomach.
C a semiliquid mass of partially digested food released by the stomach into the small intestine.
D the mixture of pancreatic juices containing enzymes for digestion of the macronutrients.
E a thick, viscous material synthesized by mucosal cells for protection against digestive juices.
Question #16
A secretes acid into the stomach
B secretes hormones into the stomach
C prevents the contents of the small intestine from emptying too quickly into the colon
D prevents the contents of the small intestine from backing up into the stomach
E initiates peristalsis
Question #17
A Pyloric sphincter
B Epiglottis
C Chyme
D Mouth
E Upper esophageal sphincter
Question #18
A digestion
B mastication
C adsorption
D absorption
E excretion
Question #19
A 1800
B 2400
C 1500
D 1200
E 2000
Question #20
A red food coloring, salt, dry milk powder, puffed wheat, sugar
B dry milk powder, puffed wheat, red food coloring, salt, sugar
C sugar, salt, puffed wheat, dry milk powder, red food coloring
D puffed wheat, sugar, dry milk powder, salt, red food coloring
E sugar, puffed wheat, dry milk powder, salt, red food coloring
Question #21
A multi-grain
B stone-ground
C 100% wheat
D high fiber
E whole-wheat
Question #22
A enriched
B whole grain
C super-fine
D white
E refined
Question #23
A chaff
B bran
C husk
D germ
E endosperm
Question #24
A adulteration
B fortification
C restoration
D mineralization
E enrichment
Question #25
A Cheeses are grouped with milk and salt pork is grouped with other meats.
B Foods are sorted by their vitamin and mineral content.
C Adequate intakes of minerals and vitamins are virtually guaranteed.
D Foods are grouped according to their source.
E All foods are grouped according to their content of carbohydrate, protein, and fats.
Question #26
A diabetes
B life-threatening obesity
C cardiovascular disease
D neurological impairments
E cancer
Question #27
A discretionary-calorie foods
B dairy
C fat
D micronutrients
E carbohydrate
Question #28
A watermelon
B jam
C brussels sprouts
D raw carrots
E green beans
Question #29
A oils
B protein
C grains
D fruits
E dairy
Question #30
A undernutrition
B variety
C conservatism
D safety
E moderation
Question #31
A carry the USDA nutrition labeling
B provide more nutrients relative to kcalories
C contain a mixture of carbohydrate, fat, and protein
D are higher in weight relative to volume
E give the most protein for the consumer’s food dollar
Question #32
A adequacy, bone development, correction, vitamin density, master, and variety
B abundance, B vitamins, kcalories, diet control, minerals, and variety
C adequacy, balance, kcalorie control, nutrient density, moderation, and variety
D abundance, balance, conservative, diversity, moderation, and vitamins
E abundance, adequacy, nutrient density, aerobics, and kcalorie control
Question #33
A nutrient density
B variety
C adequacy
D moderation
E kcalorie control
Question #34
A The absence of a risk factor guarantees freedom from the disease.
B The more risk factors for a disease, the greater the chance of developing that disease.
C The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.
D Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.
E All people with the risk factor will develop the disease.
Question #35
A diagnose and treat simple malnutrition
B treat people with diet-related disorders
C assess adequacy of only vitamins and minerals
D plan and evaluate diets for healthy people
E diagnose diet-related disorders
Question #36
A 5-10%
B 15-25%
C 30-40%
D 45-65%
E 70-80%
Question #37
A The maximum amount allowed for fortifying a food
B The maximum amount from all sources that appears safe for most healthy people
C The amount that can be absorbed from a typical diet.
D The maximum allowable amount available in supplement form
E A number calculated by taking twice the RDA or three times the AI
Question #38
A The Estimated Energy Requirement, because it represents what will maintain energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
B The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population
C The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.
D The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada
E The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people
Question #39
A Chance variation is less likely to affect the results.
B The control group will be similar to the experimental group.
C The possibility of a placebo effect is eliminated.
D The experiment will be double-blind.
E Experimenter bias is less likely to have an effect.
Question #40
A Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know.
B Neither subjects nor researchers know which subjects are in the control or experimental group
C Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
D Both subject groups know whether they are in the control or experimental group, but the researchers do not know.
E Both subject groups take turns getting each treatment.
Question #41
A conclusion.
B anecdote
C theory.
D hypothesis
E interpretation
Question #42
A animal proteins
B animal carbohydrates
C plant proteins
D plant fats
E plant carbohydrates
Question #43
A fats
B vitamins and minerals
C carbohydrates
D alcohols
E proteins
Question #44
A substances with carbon-carbon or carbon-hydrogen bonds
B substances that contain water
C foods having superior nutrient qualities
D products grown without use of pesticides
E products sold at health food stores
Question #45
A water-soluble vitamins
B minerals
C fat-soluble vitamins
D proteins
E water
Question #46
A phytonutrient.
B metabolic nutrient
C nutraceutical.
D essential nutrient
E organic nutrient
Question #47
A nonnutritive additives
B inorganic fibers
C phytochemicals
D bioenhancements
E phytoactive chemicals
Question #48
A functional association
B ethnic heritage
C values
D body image
E comfort
Question #49
A body image
B environmental concerns
C habit
D availability
E cultural values
Question #50
A social interaction
B comfort eating
C negative association
D habit
E emotional turmoil