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