Family and Consumer Studies 21- Marriage and Family Life » Summer 2020 » Exam 2
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Question #1
The term “brown bread” on a label is a guarantee that the bread has been made with whole-grain flour.
A.
TRUE
B.
FALSE
Question #2
The recommended carbohydrate intake in a health-promoting diet is 45-65 percent of calories.
A.
TRUE
B.
FALSE
Question #3
Controversy True/False Items Research has shown that eating too much carbohydrate can cause diabetes.
A.
FALSE
B.
TRUE
Question #4
Comprehension-Level Multiple-Choice Items Which of the following animal-derived foods contains significant amounts of carbohydrates?
A.
beef
B.
lamb
C.
eggs
D.
milk
E.
poultry
Question #5
Comprehension-Level Multiple-Choice Items Complex carbohydrates:
A.
are known as the monosaccharides and disaccharides.
B.
include both single sugar units and linked pairs of sugar units.
C.
are long chains of sugar units arranged to form starch or fiber.
D.
contain calcium, hydrogen, and nitrogen.
E.
are small molecules containing six carbon atoms.
Question #6
Comprehension-Level Multiple-Choice Items Which monosaccharide is responsible for the sweet taste of fruit?
A.
sucrose
B.
fructose
C.
galactose
D.
maltose
E.
glucose
Question #7
Comprehension-Level Multiple-Choice Items When fructose and glucose are bonded together they form:
A.
malt sugar.
B.
fruit sugar.
C.
table sugar.
D.
candy sugar.
E.
milk sugar.
Question #8
Comprehension-Level Multiple-Choice Items The disaccharides include:
A.
sucrose, maltose, and lactose.
B.
lactose, glucose, and fructose.
C.
sucrose, maltose, and fructose.
D.
sucrose, galactose, and maltose.
E.
maltose, fructose, and galactose.
Question #9
Comprehension-Level Multiple-Choice Items Digestible carbohydrates are broken down or converted into ____ inside the body.
A.
sucrose
B.
glucose
C.
fructose
D.
galactose
E.
lactose
Question #10
Comprehension-Level Multiple-Choice Items Which food component is not an example of fiber?
A.
hulls of seeds
B.
skins of corn kernels
C.
outer layers of kernels of wheat
D.
residue in milk
E.
“strings” of celery
Question #11
Comprehension-Level Multiple-Choice Items Soluble fiber is described as “viscous” because it
A.
forms gels.
B.
is tough and stringy.
C.
is indigestible by human enzymes.
D.
binds to minerals in the GI tract.
E.
is soluble in fats.
Question #12
Comprehension-Level Multiple-Choice Items Which of the following is the preferred fuel for most body functions?
A.
fiber
B.
carbohydrate
C.
protein
D.
ketones
E.
fat
Question #13
Comprehension-Level Multiple-Choice Items Current dietary guidelines for the United States recommend:
A.
reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
B.
a restricted intake of carbohydrates for individuals with diabetes.
C.
reduction in both simple and complex carbohydrate intakes.
D.
increased consumption of fiber-rich, whole-food sources of carbohydrate.
E.
increased consumption of all kinds of carbohydrates.
Question #14
Comprehension-Level Multiple-Choice Items According to the Dietary Reference Intakes, people should obtain ____ of their daily energy from carbohydrates.
A.
20%-35%
B.
45%-65%
C.
65%-70%
D.
10%-35%
E.
>70%
Question #15
Comprehension-Level Multiple-Choice Items All of the following are health benefits of insoluble fiber except:
A.
it lowers risk of hemorrhoids.
B.
it alleviates constipation.
C.
it may reduce risk of rectal cancer.
D.
it reduces complications from diverticulosis.
E.
it lowers risk of diabetes.
Question #16
Comprehension-Level Multiple-Choice Items Which of the following foods has the greatest cholesterol lowering effect?
A.
cabbage
B.
brown rice
C.
white rice
D.
wheat bran
E.
oat bran
Question #17
Comprehension-Level Multiple-Choice Items The best way to achieve a desirable fiber intake is to include ____ in the diet.
A.
enriched processed foods
B.
fruits, vegetables, and grains
C.
yogurt with live cultures
D.
a variety of wheat breads
E.
purified fiber supplements
Question #18
Comprehension-Level Multiple-Choice Items Digestion of most starch begins in the:
A.
esophagus.
B.
small intestine.
C.
mouth.
D.
colon.
E.
stomach.
Question #19
Comprehension-Level Multiple-Choice Items Which of the following terms would you look for on a bread label to choose the most nutritious product?
A.
brown bread
B.
unbleached flour
C.
whole grain
D.
natural grain
E.
wheat flour
Question #20
Comprehension-Level Multiple-Choice Items When the blood glucose level rises after a meal, the first organ to respond is the:
A.
gallbladder.
B.
liver.
C.
stomach.
D.
kidney.
E.
pancreas.
Question #21
Comprehension-Level Multiple-Choice Items The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:
A.
glucose index.
B.
hypoglycemic index.
C.
glycemic index.
D.
insulin index.
E.
digestibility index.
Question #22
Comprehension-Level Multiple-Choice Items Which of these protein foods are good sources of carbohydrate?
A.
legumes and nuts
B.
lean beef and pork
C.
lamb and game meats
D.
poultry products
E.
fish and shellfish
Question #23
Application-Level Multiple-Choice Items Grapes and grape soda both provide sugars, but the grapes are a healthier choice because:
A.
they are less nutrient dense.
B.
they are essentially calorie free.
C.
they are more energy dense.
D.
they contain more sucrose and less fructose.
E.
they provide fiber and phytochemicals.
Question #24
Application-Level Multiple-Choice Items Carbohydrates are essential to provide energy for the body because:
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.
they provide ketone bodies, which are the preferred energy of the body’s cells.
D.
proteins are available only to provide building block materials for tissues.
E.
the glucose that is produced from them is vital to fuel most of the body’s cells.
Question #25
Application-Level Multiple-Choice Items Dietary fiber has been recommended for its possible benefits in reducing heart disease by lowering blood cholesterol. How is fiber thought to play its role in lowering blood cholesterol?
A.
Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
B.
Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
C.
Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
D.
Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
E.
Viscous fiber binds with bile in the intestine and is excreted in feces.
Question #26
Fatty acids in foods consumed influence the composition of fats in the body.
A.
FALSE
B.
TRUE
Question #27
A majority of fat digestion takes place in the stomach.
A.
TRUE
B.
FALSE
Question #28
The best food source of omega-6 fatty acids is fish and seafood.
A.
FALSE
B.
TRUE
Question #29
Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.
A.
TRUE
B.
FALSE
Question #30
Comprehension-Level Multiple-Choice Items The term for the “family” of organic compounds that is soluble in organic solvents but not in water is:
A.
triglycerides.
B.
oils.
C.
lipids.
D.
fats.
E.
bile acids
Question #31
Comprehension-Level Multiple-Choice Items Cholesterol is the best known of the:
A.
phospholipids.
B.
saturated fats.
C.
sterols.
D.
lipoproteins.
E.
triglycerides.
Question #32
Comprehension-Level Multiple-Choice Items Triglycerides consist of:
A.
trans fatty acids.
B.
branched chains of carbon atoms.
C.
three glycerol molecules.
D.
three fatty acids bonded to each other.
E.
three fatty acids attached to glycerol.
Question #33
Comprehension-Level Multiple-Choice Items If the fat in a container is solid at room temperature, what type of fat is it?
A.
monounsaturated fat
B.
polyunsaturated fat
C.
saturated fat
D.
short-chain fatty acids
E.
trans fat
Question #34
Comprehension-Level Multiple-Choice Items The role of bile in fat digestion is to:
A.
digest fats in the stomach.
B.
hydrogenate the double bonds of fatty acids.
C.
transport fats through the circulatory system.
D.
split fats into smaller components.
E.
emulsify fats in the small intestine.
Question #35
Comprehension-Level Multiple-Choice Items Which of the following is a DRI recommendation concerning intakes of fats?
A.
Emphasize animal over plant sources of fats.
B.
Consume up to 35% of calories as fat.
C.
Consume at least 100 mg of cholesterol per day.
D.
Keep saturated fat intake low: less than 20% of calories.
E.
Limit intakes of linoleic acid to <5% of calories.
Question #36
Comprehension-Level Multiple-Choice Items Which of the following is characteristic of a diet to reduce heart disease risk?
A.
low in trans fats
B.
low in vegetables and fruits
C.
low in whole grains and legumes
D.
high in saturated fats
E.
low in essential fatty acids
Question #37
Comprehension-Level Multiple-Choice Items The essential fatty acids:
A.
are monounsaturated fatty acids.
B.
are rarely available in the U.S. food supply.
C.
must be supplied by the diet.
D.
are all obtained primarily from fish oils.
E.
can be made from other substances in the body.
Question #38
Comprehension-Level Multiple-Choice Items EPA and DHA are:
A.
omega-6 fatty acids.
B.
not important in nutrition.
C.
abundantly made by the body.
D.
found in the oils of fish.
E.
made from linoleic acid.
Question #39
Comprehension-Level Multiple-Choice Items The best way to increase consumption of omega-3 fatty acids is to:
A.
increase intake of seed oils.
B.
increase intake of vegetable oils.
C.
choose fish as a protein food often.
D.
limit intake of polyunsaturated fats.
E.
take fish oil supplements.
Question #40
Comprehension-Level Multiple-Choice Items Which statement about trans fatty acids is true?
A.
They occur naturally in foods to a large extent.
B.
They have a beneficial effect on cholesterol transport throughout the body.
C.
They arise when polyunsaturated oils are hydrogenated.
D.
Their amounts are never listed on food labels.
E.
They are made by the body.
Question #41
Application-Level Multiple-Choice Items What does the term point of unsaturation mean?
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 a nitrogen is attached
D.
the area on a fatty acid chain where there is a zig-zag formation
E.
the area on a fatty acid chain where carbon forms a double bond with oxygen
Question #42
Application-Level Multiple-Choice Items To replace saturated fats with monounsaturated fats in your diet, you could use _____ instead of _____.
A.
butter; olive oil
B.
canola oil; butter
C.
safflower oil; olive oil
D.
coconut oil; canola oil
E.
stick margarine; canola oil
Question #43
Application-Level Multiple-Choice Items Which of the following fats is the most saturated?
A.
coconut oil
B.
olive oil
C.
safflower oil
D.
canola oil
E.
peanut oil
Question #44
Application-Level Multiple-Choice Items How do the lipoproteins LDL and HDL influence heart disease risk?
A.
HDL are affected by the amount of cholesterol we eat in our diet.
B.
LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
C.
HDL play an important role in scavenging cholesterol from the tissues for disposal.
D.
HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
E.
LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
Question #45
Application-Level Multiple-Choice Items Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
A.
chicken fat
B.
BHA or BHT
C.
peanut oil
D.
liquid corn oil
E.
hydrogenated vegetable oil
Question #46
Application-Level Multiple-Choice Items A good way for Jason to lower his LDL would be to:
A.
eat more grain-based than milk-based sweets.
B.
take peanut oil as a supplement to his current diet.
C.
use olive oil in the place of butter.
D.
use vegetable shortening in the place of lard.
E.
top his usual ice cream dessert with nuts.
Question #47
Application-Level Multiple-Choice Items The benefits of the Mediterranean diet are a result of:
A.
the addition of larger portions of chicken and fish.
B.
a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C.
a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D.
the use of fish oil as the only fat source in the diet.
E.
the elimination of most fat from the diet.
Question #48
Application-Level Multiple-Choice Items Overall, the traditional diets of the people who lived on the Greek island of Crete were:
A.
low in saturated fat.
B.
high in lard and butter.
C.
low in total fat.
D.
low in plant oils but high in grain products.
E.
very high in cholesterol.
Question #49
Comprehension-Level Multiple-Choice Items Which statement concerning lecithin is FALSE?
A.
It is an emulsifier.
B.
It plays a key role in the structure of cell membranes.
C.
It has no special ability to promote health.
D.
It is a phospholipid.
E.
It has the ability to lower blood cholesterol.
Question #50
High blood LDL concentrations warn of an increased risk of heart attack.
A.
TRUE
B.
FALSE
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