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 a phospholipid.
B It is an emulsifier.
C It has no special ability to promote health.
D It has the ability to lower blood cholesterol.
E It plays a key role in the structure of cell membranes.
Question #3
A low in plant oils but high in grain products.
B low in total fat.
C very high in cholesterol.
D low in saturated fat.
E high in lard and butter.
Question #4
A a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
B the elimination of most fat from the diet.
C a combination of increasing fat intake and reducing carbohydrate and protein intakes.
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 vegetable shortening in the place of lard.
B use olive oil in the place of butter.
C take peanut oil as a supplement to his current diet.
D top his usual ice cream dessert with nuts.
E eat more grain-based than milk-based sweets.
Question #6
A chicken fat
B liquid corn oil
C BHA or BHT
D hydrogenated vegetable oil
E peanut oil
Question #7
A LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
B HDL play an important role in scavenging cholesterol from the tissues for disposal.
C LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
D HDL are affected by the amount of cholesterol we eat in our diet.
E HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
Question #8
A canola oil
B olive oil
C peanut oil
D safflower oil
E coconut oil
Question #9
A canola oil; butter
B safflower oil; olive oil
C butter; olive oil
D coconut oil; canola oil
E stick margarine; 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 the carbon bond is holding a hydrogen
C the area on a fatty acid chain where there is a zig-zag formation
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 Their amounts are never listed on food labels.
B They arise when polyunsaturated oils are hydrogenated.
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 take fish oil supplements.
B choose fish as a protein food often.
C increase intake of seed oils.
D limit intake of polyunsaturated fats.
E increase intake of vegetable oils.
Question #13
A not important in nutrition.
B abundantly made by the body.
C found in the oils of fish.
D made from linoleic acid.
E omega-6 fatty acids.
Question #14
A must be supplied by the diet.
B are rarely available in the U.S. food supply.
C are all obtained primarily from fish oils.
D are monounsaturated fatty acids.
E can be made from other substances in the body.
Question #15
A low in whole grains and legumes
B high in saturated fats
C low in essential fatty acids
D low in vegetables and fruits
E low in trans fats
Question #16
A Keep saturated fat intake low: less than 20% of calories.
B Emphasize animal over plant sources of fats.
C Consume at least 100 mg of cholesterol per day.
D Limit intakes of linoleic acid to <5% of calories.
E Consume up to 35% of calories as fat.
Question #17
A emulsify fats in the small intestine.
B transport fats through the circulatory system.
C hydrogenate the double bonds of fatty acids.
D digest fats in the stomach.
E split fats into smaller components.
Question #18
A monounsaturated fat
B trans fat
C polyunsaturated fat
D short-chain fatty acids
E saturated fat
Question #19
A three fatty acids attached to glycerol.
B trans fatty acids.
C branched chains of carbon atoms.
D three glycerol molecules.
E three fatty acids bonded to each other.
Question #20
A phospholipids.
B saturated fats.
C triglycerides.
D lipoproteins.
E sterols.
Question #21
A lipids.
B triglycerides.
C oils.
D fats.
E bile acids
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 converts dietary cholesterol into bile, which is recycled for use in the digestive process.
C Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
Question #27
A fats are not able to provide any energy to the cells.
B ketone bodies produced from proteins do not provide adequate energy for 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 provide fiber and phytochemicals.
B they contain more sucrose and less fructose.
C they are more energy dense.
D they are essentially calorie free.
E they are less nutrient dense.
Question #29
A legumes and nuts
B lean beef and pork
C poultry products
D lamb and game meats
E fish and shellfish
Question #30
A glucose index.
B glycemic index.
C hypoglycemic index.
D insulin index.
E digestibility index.
Question #31
A gallbladder.
B liver.
C pancreas.
D kidney.
E stomach.
Question #32
A unbleached flour
B brown bread
C wheat flour
D whole grain
E natural grain
Question #33
A esophagus.
B small intestine.
C mouth.
D colon.
E stomach.
Question #34
A a variety of wheat breads
B yogurt with live cultures
C enriched processed foods
D purified fiber supplements
E fruits, vegetables, and grains
Question #35
A white rice
B wheat bran
C cabbage
D oat bran
E brown rice
Question #36
A it reduces complications from diverticulosis.
B it alleviates constipation.
C it lowers risk of hemorrhoids.
D it may reduce risk of rectal cancer.
E it lowers risk of diabetes.
Question #37
A >70%
B 10%-35%
C 45%-65%
D 65%-70%
E 20%-35%
Question #38
A a restricted intake of carbohydrates for individuals with diabetes.
B reduction in both simple and complex carbohydrate intakes.
C increased consumption of all kinds of carbohydrates.
D increased consumption of fiber-rich, whole-food sources of carbohydrate.
E reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
Question #39
A fat
B protein
C ketones
D fiber
E carbohydrate
Question #40
A is tough and stringy.
B forms gels.
C binds to minerals in the GI tract.
D is soluble in fats.
E is indigestible by human enzymes.
Question #41
A outer layers of kernels of wheat
B residue in milk
C hulls of seeds
D skins of corn kernels
E “strings” of celery
Question #42
A fructose
B lactose
C glucose
D galactose
E sucrose
Question #43
A sucrose, galactose, and maltose.
B sucrose, maltose, and fructose.
C maltose, fructose, and galactose.
D lactose, glucose, and fructose.
E sucrose, maltose, and lactose.
Question #44
A malt sugar.
B table sugar.
C milk sugar.
D candy sugar.
E fruit sugar.
Question #45
A fructose
B maltose
C galactose
D sucrose
E glucose
Question #46
A include both single sugar units and linked pairs of sugar units.
B are small molecules containing six carbon atoms.
C are long chains of sugar units arranged to form starch or fiber.
D contain calcium, hydrogen, and nitrogen.
E are known as the monosaccharides and disaccharides.
Question #47
A milk
B lamb
C beef
D eggs
E poultry
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE
