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 plays a key role in the structure of cell membranes.
D It has no special ability to promote health.
E It is a phospholipid.
Question #3
A very high in cholesterol.
B low in total fat.
C low in plant oils but high in grain products.
D high in lard and butter.
E low in saturated 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 the addition of larger portions of chicken and fish.
D the use of fish oil as the only fat source in the diet.
E a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
Question #5
A use olive oil in the place of butter.
B top his usual ice cream dessert with nuts.
C take peanut oil as a supplement to his current diet.
D eat more grain-based than milk-based sweets.
E use vegetable shortening in the place of lard.
Question #6
A BHA or BHT
B chicken fat
C hydrogenated vegetable oil
D liquid corn oil
E peanut oil
Question #7
A HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
B HDL are affected by the amount of cholesterol we eat in our diet.
C LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
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 canola oil
B peanut oil
C coconut oil
D olive oil
E safflower oil
Question #9
A coconut oil; canola oil
B canola oil; butter
C safflower oil; olive oil
D butter; olive oil
E stick margarine; canola 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 a nitrogen is attached
C the area on a fatty acid chain where there is a zig-zag formation
D the area on a fatty acid chain where the carbon bond is holding a hydrogen
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 arise when polyunsaturated oils are hydrogenated.
D They have a beneficial effect on cholesterol transport throughout the body.
E They occur naturally in foods to a large extent.
Question #12
A take fish oil supplements.
B increase intake of vegetable oils.
C limit intake of polyunsaturated fats.
D choose fish as a protein food often.
E increase intake of seed oils.
Question #13
A not important in nutrition.
B made from linoleic acid.
C found in the oils of fish.
D abundantly made by the body.
E omega-6 fatty acids.
Question #14
A are all obtained primarily from fish oils.
B must be supplied by the diet.
C can be made from other substances in the body.
D are monounsaturated fatty acids.
E are rarely available in the U.S. food supply.
Question #15
A low in essential fatty acids
B high in saturated fats
C low in trans fats
D low in vegetables and fruits
E low in whole grains and legumes
Question #16
A Limit intakes of linoleic acid to <5% of calories.
B Consume at least 100 mg of cholesterol per day.
C Keep saturated fat intake low: less than 20% of calories.
D Consume up to 35% of calories as fat.
E Emphasize animal over plant sources of fats.
Question #17
A split fats into smaller components.
B digest fats in the stomach.
C hydrogenate the double bonds of fatty acids.
D transport fats through the circulatory system.
E emulsify fats in the small intestine.
Question #18
A polyunsaturated fat
B saturated fat
C short-chain fatty acids
D monounsaturated fat
E trans fat
Question #19
A three fatty acids bonded to each other.
B branched chains of carbon atoms.
C three fatty acids attached to glycerol.
D trans fatty acids.
E three glycerol molecules.
Question #20
A saturated fats.
B triglycerides.
C phospholipids.
D sterols.
E lipoproteins.
Question #21
A triglycerides.
B lipids.
C fats.
D bile acids
E oils.
Question #22
A FALSE
B TRUE
Question #25
A FALSE
B TRUE
Question #26
A Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
B Viscous fiber binds with bile in the intestine and is excreted in feces.
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 ketone bodies produced from proteins do not provide adequate energy for cells.
B they provide ketone bodies, which are the preferred energy of the body’s cells.
C the glucose that is produced from them is vital to fuel most of the body’s cells.
D proteins are available only to provide building block materials for tissues.
E fats are not able to provide any energy to the cells.
Question #28
A they are less nutrient dense.
B they are essentially calorie free.
C they are more energy dense.
D they provide fiber and phytochemicals.
E they contain more sucrose and less fructose.
Question #29
A lean beef and pork
B legumes and nuts
C lamb and game meats
D fish and shellfish
E poultry products
Question #30
A hypoglycemic index.
B digestibility index.
C glycemic index.
D insulin index.
E glucose index.
Question #31
A gallbladder.
B kidney.
C stomach.
D pancreas.
E liver.
Question #32
A wheat flour
B whole grain
C natural grain
D brown bread
E unbleached flour
Question #33
A esophagus.
B mouth.
C colon.
D stomach.
E small intestine.
Question #34
A enriched processed foods
B a variety of wheat breads
C yogurt with live cultures
D purified fiber supplements
E fruits, vegetables, and grains
Question #35
A cabbage
B oat bran
C brown rice
D wheat bran
E white rice
Question #36
A it may reduce risk of rectal cancer.
B it lowers risk of hemorrhoids.
C it lowers risk of diabetes.
D it reduces complications from diverticulosis.
E it alleviates constipation.
Question #37
A >70%
B 45%-65%
C 10%-35%
D 65%-70%
E 20%-35%
Question #38
A a restricted intake of carbohydrates for individuals with diabetes.
B increased consumption of all kinds of carbohydrates.
C increased consumption of fiber-rich, whole-food sources of carbohydrate.
D reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
E reduction in both simple and complex carbohydrate intakes.
Question #39
A fiber
B carbohydrate
C ketones
D protein
E fat
Question #40
A forms gels.
B binds to minerals in the GI tract.
C is soluble in fats.
D is indigestible by human enzymes.
E is tough and stringy.
Question #41
A “strings” of celery
B residue in milk
C outer layers of kernels of wheat
D skins of corn kernels
E hulls of seeds
Question #42
A fructose
B glucose
C lactose
D galactose
E sucrose
Question #43
A sucrose, maltose, and lactose.
B lactose, glucose, and fructose.
C maltose, fructose, and galactose.
D sucrose, maltose, and fructose.
E sucrose, galactose, and maltose.
Question #44
A malt sugar.
B milk sugar.
C fruit sugar.
D table sugar.
E candy sugar.
Question #45
A maltose
B glucose
C sucrose
D fructose
E galactose
Question #46
A contain calcium, hydrogen, and nitrogen.
B are small molecules containing six carbon atoms.
C include both single sugar units and linked pairs of sugar units.
D are known as the monosaccharides and disaccharides.
E are long chains of sugar units arranged to form starch or fiber.
Question #47
A eggs
B poultry
C lamb
D beef
E milk
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A TRUE
B FALSE
