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.
lamb
B.
milk
C.
eggs
D.
poultry
E.
beef
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.
fructose
B.
galactose
C.
sucrose
D.
glucose
E.
maltose
Question #7
Comprehension-Level Multiple-Choice Items When fructose and glucose are bonded together they form:
A.
candy sugar.
B.
malt sugar.
C.
table sugar.
D.
fruit sugar.
E.
milk sugar.
Question #8
Comprehension-Level Multiple-Choice Items The disaccharides include:
A.
maltose, fructose, and galactose.
B.
lactose, glucose, and fructose.
C.
sucrose, galactose, and maltose.
D.
sucrose, maltose, and fructose.
E.
sucrose, maltose, and lactose.
Question #9
Comprehension-Level Multiple-Choice Items Digestible carbohydrates are broken down or converted into ____ inside the body.
A.
fructose
B.
sucrose
C.
lactose
D.
galactose
E.
glucose
Question #10
Comprehension-Level Multiple-Choice Items Which food component is not an example of fiber?
A.
residue in milk
B.
outer layers of kernels of wheat
C.
skins of corn kernels
D.
hulls of seeds
E.
“strings” of celery
Question #11
Comprehension-Level Multiple-Choice Items Soluble fiber is described as “viscous” because it
A.
is indigestible by human enzymes.
B.
is tough and stringy.
C.
is soluble in fats.
D.
binds to minerals in the GI tract.
E.
forms gels.
Question #12
Comprehension-Level Multiple-Choice Items Which of the following is the preferred fuel for most body functions?
A.
carbohydrate
B.
protein
C.
fat
D.
fiber
E.
ketones
Question #13
Comprehension-Level Multiple-Choice Items Current dietary guidelines for the United States recommend:
A.
a restricted intake of carbohydrates for individuals with diabetes.
B.
reduction in both simple and complex carbohydrate intakes.
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.
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.
65%-70%
B.
10%-35%
C.
20%-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 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.
white rice
C.
oat bran
D.
wheat bran
E.
brown rice
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.
a variety of wheat breads
D.
fruits, vegetables, and grains
E.
enriched processed foods
Question #18
Comprehension-Level Multiple-Choice Items Digestion of most starch begins in the:
A.
small intestine.
B.
mouth.
C.
esophagus.
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.
wheat flour
B.
natural grain
C.
brown bread
D.
whole grain
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.
stomach.
C.
pancreas.
D.
liver.
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.
insulin index.
B.
digestibility index.
C.
glycemic index.
D.
hypoglycemic index.
E.
glucose index.
Question #22
Comprehension-Level Multiple-Choice Items Which of these protein foods are good sources of carbohydrate?
A.
lean beef and pork
B.
poultry products
C.
fish and shellfish
D.
legumes and nuts
E.
lamb and game meats
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 are less nutrient dense.
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.
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 #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 converts to bile in the large intestine and binds with cholesterol.
B.
Viscous fiber binds with bile in the intestine and is excreted in feces.
C.
Soluble fiber binds with cholesterol in the blood and is excreted by the liver.
D.
Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
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.
FALSE
B.
TRUE
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.
lipids.
B.
oils.
C.
fats.
D.
triglycerides.
E.
bile acids
Question #31
Comprehension-Level Multiple-Choice Items Cholesterol is the best known of the:
A.
saturated fats.
B.
lipoproteins.
C.
sterols.
D.
phospholipids.
E.
triglycerides.
Question #32
Comprehension-Level Multiple-Choice Items Triglycerides consist of:
A.
three glycerol molecules.
B.
trans fatty acids.
C.
branched chains of carbon atoms.
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.
trans fat
E.
short-chain fatty acids
Question #34
Comprehension-Level Multiple-Choice Items The role of bile in fat digestion is to:
A.
split fats into smaller components.
B.
digest fats in the stomach.
C.
emulsify fats in the small intestine.
D.
hydrogenate the double bonds of fatty acids.
E.
transport fats through the circulatory system.
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 at least 100 mg of cholesterol per day.
C.
Limit intakes of linoleic acid to <5% of calories.
D.
Consume up to 35% of calories as fat.
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.
low in essential fatty acids
B.
low in trans fats
C.
low in vegetables and fruits
D.
low in whole grains and legumes
E.
high in saturated fats
Question #37
Comprehension-Level Multiple-Choice Items The essential fatty acids:
A.
are monounsaturated fatty acids.
B.
are all obtained primarily from fish oils.
C.
must be supplied by the diet.
D.
can be made from other substances in the body.
E.
are rarely available in the U.S. food supply.
Question #38
Comprehension-Level Multiple-Choice Items EPA and DHA are:
A.
found in the oils of fish.
B.
not important in nutrition.
C.
omega-6 fatty acids.
D.
abundantly made by the body.
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.
choose fish as a protein food often.
B.
take fish oil supplements.
C.
increase intake of vegetable oils.
D.
increase intake of seed oils.
E.
limit intake of polyunsaturated fats.
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 occur naturally in foods to a large extent.
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 there is a zig-zag formation
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 carbon forms a double bond with oxygen
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.
stick margarine; canola oil
B.
safflower oil; olive oil
C.
coconut oil; canola oil
D.
canola oil; butter
E.
butter; olive oil
Question #43
Application-Level Multiple-Choice Items Which of the following fats is the most saturated?
A.
olive oil
B.
canola oil
C.
peanut oil
D.
coconut oil
E.
safflower oil
Question #44
Application-Level Multiple-Choice Items How do the lipoproteins LDL and HDL influence heart disease risk?
A.
HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
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.
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.
peanut oil
B.
chicken fat
C.
hydrogenated vegetable oil
D.
BHA or BHT
E.
liquid corn oil
Question #46
Application-Level Multiple-Choice Items A good way for Jason to lower his LDL would be to:
A.
top his usual ice cream dessert with nuts.
B.
eat more grain-based than milk-based sweets.
C.
take peanut oil as a supplement to his current diet.
D.
use olive oil in the place of butter.
E.
use vegetable shortening in the place of lard.
Question #47
Application-Level Multiple-Choice Items The benefits of the Mediterranean diet are a result of:
A.
the use of fish oil as the only fat source in the diet.
B.
a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C.
the addition of larger portions of chicken and fish.
D.
the elimination of most fat from the diet.
E.
a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
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.
low in total fat.
D.
high in lard and butter.
E.
low in saturated fat.
Question #49
Comprehension-Level Multiple-Choice Items Which statement concerning lecithin is FALSE?
A.
It is a phospholipid.
B.
It has the ability to lower blood cholesterol.
C.
It has no special ability to promote health.
D.
It is an emulsifier.
E.
It plays a key role in the structure of cell membranes.
Question #50
High blood LDL concentrations warn of an increased risk of heart attack.
A.
TRUE
B.
FALSE
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