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.
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.
eggs
B.
milk
C.
lamb
D.
poultry
E.
beef
Question #5
Comprehension-Level Multiple-Choice Items Complex carbohydrates:
A.
contain calcium, hydrogen, and nitrogen.
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.
are small molecules containing six carbon atoms.
E.
are known as the monosaccharides and disaccharides.
Question #6
Comprehension-Level Multiple-Choice Items Which monosaccharide is responsible for the sweet taste of fruit?
A.
maltose
B.
sucrose
C.
glucose
D.
fructose
E.
galactose
Question #7
Comprehension-Level Multiple-Choice Items When fructose and glucose are bonded together they form:
A.
table sugar.
B.
fruit sugar.
C.
candy sugar.
D.
malt sugar.
E.
milk sugar.
Question #8
Comprehension-Level Multiple-Choice Items The disaccharides include:
A.
lactose, glucose, and fructose.
B.
sucrose, galactose, and maltose.
C.
sucrose, maltose, and lactose.
D.
maltose, fructose, and galactose.
E.
sucrose, maltose, and fructose.
Question #9
Comprehension-Level Multiple-Choice Items Digestible carbohydrates are broken down or converted into ____ inside the body.
A.
galactose
B.
sucrose
C.
glucose
D.
fructose
E.
lactose
Question #10
Comprehension-Level Multiple-Choice Items Which food component is not an example of fiber?
A.
“strings” of celery
B.
residue in milk
C.
skins of corn kernels
D.
hulls of seeds
E.
outer layers of kernels of wheat
Question #11
Comprehension-Level Multiple-Choice Items Soluble fiber is described as “viscous” because it
A.
is indigestible by human enzymes.
B.
forms gels.
C.
is soluble in fats.
D.
is tough and stringy.
E.
binds to minerals in the GI tract.
Question #12
Comprehension-Level Multiple-Choice Items Which of the following is the preferred fuel for most body functions?
A.
carbohydrate
B.
fiber
C.
protein
D.
ketones
E.
fat
Question #13
Comprehension-Level Multiple-Choice Items Current dietary guidelines for the United States recommend:
A.
increased consumption of all kinds of carbohydrates.
B.
a restricted intake of carbohydrates for individuals with diabetes.
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 #14
Comprehension-Level Multiple-Choice Items According to the Dietary Reference Intakes, people should obtain ____ of their daily energy from carbohydrates.
A.
45%-65%
B.
20%-35%
C.
>70%
D.
10%-35%
E.
65%-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 may reduce risk of rectal cancer.
C.
it lowers risk of diabetes.
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.
wheat bran
C.
white rice
D.
cabbage
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.
yogurt with live cultures
B.
enriched processed foods
C.
a variety of wheat breads
D.
fruits, vegetables, and grains
E.
purified fiber supplements
Question #18
Comprehension-Level Multiple-Choice Items Digestion of most starch begins in the:
A.
esophagus.
B.
colon.
C.
stomach.
D.
mouth.
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.
whole grain
B.
natural grain
C.
wheat flour
D.
brown bread
E.
unbleached 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.
kidney.
C.
stomach.
D.
pancreas.
E.
liver.
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.
lamb and game meats
B.
poultry products
C.
legumes and nuts
D.
fish and shellfish
E.
lean beef and pork
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 contain more sucrose and less fructose.
C.
they provide fiber and phytochemicals.
D.
they are more energy dense.
E.
they are essentially calorie free.
Question #24
Application-Level Multiple-Choice Items Carbohydrates are essential to provide energy for the body because:
A.
the glucose that is produced from them is vital to fuel most of the body’s cells.
B.
proteins are available only to provide building block materials for tissues.
C.
they provide ketone bodies, which are the preferred energy of the body’s cells.
D.
fats are not able to provide any energy to the cells.
E.
ketone bodies produced from proteins do not provide adequate energy for 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.
Viscous fiber binds with bile in the intestine and is excreted in feces.
B.
Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
C.
Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
D.
Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
E.
Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
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.
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.
bile acids
B.
fats.
C.
oils.
D.
lipids.
E.
triglycerides.
Question #31
Comprehension-Level Multiple-Choice Items Cholesterol is the best known of the:
A.
lipoproteins.
B.
triglycerides.
C.
saturated fats.
D.
sterols.
E.
phospholipids.
Question #32
Comprehension-Level Multiple-Choice Items Triglycerides consist of:
A.
three fatty acids bonded to each other.
B.
three glycerol molecules.
C.
trans fatty acids.
D.
three fatty acids attached to glycerol.
E.
branched chains of carbon atoms.
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.
polyunsaturated fat
C.
trans fat
D.
saturated fat
E.
monounsaturated fat
Question #34
Comprehension-Level Multiple-Choice Items The role of bile in fat digestion is to:
A.
emulsify fats in the small intestine.
B.
transport fats through the circulatory system.
C.
digest fats in the stomach.
D.
split fats into smaller components.
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.
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.
high in saturated fats
B.
low in trans fats
C.
low in essential fatty acids
D.
low in vegetables and fruits
E.
low in whole grains and legumes
Question #37
Comprehension-Level Multiple-Choice Items The essential fatty acids:
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 rarely available in the U.S. food supply.
E.
are monounsaturated fatty acids.
Question #38
Comprehension-Level Multiple-Choice Items EPA and DHA are:
A.
abundantly made by the body.
B.
made from linoleic acid.
C.
omega-6 fatty acids.
D.
not important in nutrition.
E.
found in the oils of fish.
Question #39
Comprehension-Level Multiple-Choice Items The best way to increase consumption of omega-3 fatty acids is to:
A.
take fish oil supplements.
B.
increase intake of seed oils.
C.
limit intake of polyunsaturated fats.
D.
choose fish as a protein food often.
E.
increase intake of vegetable oils.
Question #40
Comprehension-Level Multiple-Choice Items Which statement about trans fatty acids is true?
A.
They arise when polyunsaturated oils are hydrogenated.
B.
They have a beneficial effect on cholesterol transport throughout the body.
C.
They occur naturally in foods to a large extent.
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 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 the carbon bond is holding a hydrogen
D.
the area on a fatty acid chain where there is a zig-zag formation
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.
coconut oil; canola oil
B.
canola oil; butter
C.
butter; olive oil
D.
stick margarine; canola oil
E.
safflower oil; olive oil
Question #43
Application-Level Multiple-Choice Items Which of the following fats is the most saturated?
A.
peanut oil
B.
coconut oil
C.
safflower oil
D.
canola oil
E.
olive oil
Question #44
Application-Level Multiple-Choice Items How do the lipoproteins LDL and HDL influence heart disease risk?
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.
HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
D.
LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
E.
HDL are affected by the amount of cholesterol we eat in our diet.
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.
liquid corn oil
D.
hydrogenated vegetable 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.
eat more grain-based than milk-based sweets.
C.
top his usual ice cream dessert with nuts.
D.
use vegetable shortening in the place of lard.
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 increasing fat intake and reducing carbohydrate and protein intakes.
B.
the addition of larger portions of chicken and fish.
C.
a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D.
the elimination of most fat from the diet.
E.
the use of fish oil as the only fat source in 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.
high in lard and butter.
B.
very high in cholesterol.
C.
low in saturated fat.
D.
low in total fat.
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 is a phospholipid.
C.
It plays a key role in the structure of cell membranes.
D.
It has the ability to lower blood cholesterol.
E.
It has no special ability to promote health.
Question #50
High blood LDL concentrations warn of an increased risk of heart attack.
A.
TRUE
B.
FALSE
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