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.
beef
B.
poultry
C.
milk
D.
lamb
E.
eggs
Question #5
Comprehension-Level Multiple-Choice Items Complex carbohydrates:
A.
are long chains of sugar units arranged to form starch or fiber.
B.
contain calcium, hydrogen, and nitrogen.
C.
include both single sugar units and linked pairs of sugar units.
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.
galactose
B.
maltose
C.
glucose
D.
sucrose
E.
fructose
Question #7
Comprehension-Level Multiple-Choice Items When fructose and glucose are bonded together they form:
A.
candy sugar.
B.
table sugar.
C.
malt sugar.
D.
milk sugar.
E.
fruit sugar.
Question #8
Comprehension-Level Multiple-Choice Items The disaccharides include:
A.
sucrose, galactose, and maltose.
B.
maltose, fructose, and galactose.
C.
sucrose, maltose, and fructose.
D.
sucrose, maltose, and lactose.
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.
lactose
C.
sucrose
D.
galactose
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.
hulls of seeds
C.
“strings” of celery
D.
residue in milk
E.
skins of corn kernels
Question #11
Comprehension-Level Multiple-Choice Items Soluble fiber is described as “viscous” because it
A.
is tough and stringy.
B.
forms gels.
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.
protein
B.
carbohydrate
C.
ketones
D.
fiber
E.
fat
Question #13
Comprehension-Level Multiple-Choice Items Current dietary guidelines for the United States recommend:
A.
reduction in both simple and complex carbohydrate intakes.
B.
increased consumption of fiber-rich, whole-food sources of carbohydrate.
C.
increased consumption of all kinds of carbohydrates.
D.
reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
E.
a restricted intake of carbohydrates for individuals with 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.
65%-70%
C.
10%-35%
D.
45%-65%
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 diabetes.
B.
it reduces complications from diverticulosis.
C.
it alleviates constipation.
D.
it lowers risk of hemorrhoids.
E.
it may reduce risk of rectal cancer.
Question #16
Comprehension-Level Multiple-Choice Items Which of the following foods has the greatest cholesterol lowering effect?
A.
wheat bran
B.
brown rice
C.
white rice
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.
fruits, vegetables, and grains
B.
purified fiber supplements
C.
a variety of wheat breads
D.
enriched processed foods
E.
yogurt with live cultures
Question #18
Comprehension-Level Multiple-Choice Items Digestion of most starch begins in the:
A.
small intestine.
B.
esophagus.
C.
colon.
D.
mouth.
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.
wheat flour
C.
unbleached flour
D.
natural grain
E.
whole grain
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.
liver.
C.
gallbladder.
D.
stomach.
E.
kidney.
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.
hypoglycemic index.
B.
glucose index.
C.
glycemic index.
D.
digestibility index.
E.
insulin index.
Question #22
Comprehension-Level Multiple-Choice Items Which of these protein foods are good sources of carbohydrate?
A.
legumes and nuts
B.
lamb and game meats
C.
fish and shellfish
D.
lean beef and pork
E.
poultry products
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 more energy dense.
B.
they are essentially calorie free.
C.
they contain more sucrose and less fructose.
D.
they provide fiber and phytochemicals.
E.
they are less nutrient dense.
Question #24
Application-Level Multiple-Choice Items Carbohydrates are essential to provide energy for the body because:
A.
ketone bodies produced from proteins do not provide adequate energy for cells.
B.
the glucose that is produced from them is vital to fuel most of the body’s 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.
fats are not able to provide any energy to the 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.
Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
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.
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.
fats.
C.
bile acids
D.
lipids.
E.
triglycerides.
Question #31
Comprehension-Level Multiple-Choice Items Cholesterol is the best known of the:
A.
saturated fats.
B.
lipoproteins.
C.
phospholipids.
D.
triglycerides.
E.
sterols.
Question #32
Comprehension-Level Multiple-Choice Items Triglycerides consist of:
A.
trans fatty acids.
B.
three fatty acids bonded to each other.
C.
three glycerol molecules.
D.
branched chains of carbon atoms.
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.
short-chain fatty acids
B.
monounsaturated fat
C.
polyunsaturated fat
D.
saturated fat
E.
trans fat
Question #34
Comprehension-Level Multiple-Choice Items The role of bile in fat digestion is to:
A.
hydrogenate the double bonds of fatty acids.
B.
transport fats through the circulatory system.
C.
digest fats in the stomach.
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.
Consume up to 35% of calories as fat.
B.
Keep saturated fat intake low: less than 20% of calories.
C.
Limit intakes of linoleic acid to <5% of calories.
D.
Consume at least 100 mg of cholesterol per day.
E.
Emphasize animal over plant sources of fats.
Question #36
Comprehension-Level Multiple-Choice Items Which of the following is characteristic of a diet to reduce heart disease risk?
A.
low in essential fatty acids
B.
high in saturated fats
C.
low in vegetables and fruits
D.
low in whole grains and legumes
E.
low in trans fats
Question #37
Comprehension-Level Multiple-Choice Items The essential fatty acids:
A.
must be supplied by the diet.
B.
are all obtained primarily from fish oils.
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.
not important in nutrition.
B.
made from linoleic acid.
C.
abundantly made by the body.
D.
found in the oils of fish.
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 seed oils.
B.
increase intake of vegetable oils.
C.
choose fish as a protein food often.
D.
take fish oil supplements.
E.
limit intake of polyunsaturated fats.
Question #40
Comprehension-Level Multiple-Choice Items Which statement about trans fatty acids is true?
A.
Their amounts are never listed on food labels.
B.
They have a beneficial effect on cholesterol transport throughout the body.
C.
They arise when polyunsaturated oils are hydrogenated.
D.
They occur naturally in foods to a large extent.
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 the carbon bond is holding a hydrogen
C.
the area on a fatty acid chain where a hydrogen is missing from the bond
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.
safflower oil; olive oil
B.
stick margarine; canola oil
C.
canola oil; butter
D.
coconut oil; canola oil
E.
butter; olive oil
Question #43
Application-Level Multiple-Choice Items Which of the following fats is the most saturated?
A.
peanut oil
B.
safflower oil
C.
canola oil
D.
olive oil
E.
coconut 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.
BHA or BHT
B.
liquid corn oil
C.
peanut oil
D.
chicken fat
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 vegetable shortening in the place of lard.
D.
use olive oil in the place of butter.
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 elimination of most fat from the diet.
B.
the use of fish oil as the only fat source in the diet.
C.
a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
D.
the addition of larger portions of chicken and fish.
E.
a combination of increasing fat intake and reducing carbohydrate and protein intakes.
Question #48
Application-Level Multiple-Choice Items Overall, the traditional diets of the people who lived on the Greek island of Crete were:
A.
very high in cholesterol.
B.
low in plant oils but high in grain products.
C.
high in lard and butter.
D.
low in total fat.
E.
low in saturated fat.
Question #49
Comprehension-Level Multiple-Choice Items Which statement concerning lecithin is FALSE?
A.
It plays a key role in the structure of cell membranes.
B.
It has the ability to lower blood cholesterol.
C.
It is a phospholipid.
D.
It is an emulsifier.
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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