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.
TRUE
B.
FALSE
Question #4
Comprehension-Level Multiple-Choice Items Which of the following animal-derived foods contains significant amounts of carbohydrates?
A.
beef
B.
poultry
C.
lamb
D.
milk
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.
include both single sugar units and linked pairs of sugar units.
C.
contain calcium, hydrogen, and nitrogen.
D.
are known as the monosaccharides and disaccharides.
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.
maltose
C.
galactose
D.
fructose
E.
glucose
Question #7
Comprehension-Level Multiple-Choice Items When fructose and glucose are bonded together they form:
A.
candy sugar.
B.
fruit sugar.
C.
milk sugar.
D.
table sugar.
E.
malt sugar.
Question #8
Comprehension-Level Multiple-Choice Items The disaccharides include:
A.
sucrose, maltose, and fructose.
B.
maltose, fructose, and galactose.
C.
sucrose, galactose, and maltose.
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.
galactose
B.
glucose
C.
sucrose
D.
lactose
E.
fructose
Question #10
Comprehension-Level Multiple-Choice Items Which food component is not an example of fiber?
A.
skins of corn kernels
B.
residue in milk
C.
outer layers of kernels of wheat
D.
“strings” of celery
E.
hulls of seeds
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 tough and stringy.
D.
is soluble in fats.
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.
protein
B.
carbohydrate
C.
fiber
D.
ketones
E.
fat
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.
reduction in carbohydrate, especially whole-grain carbohydrate, intakes in people at-risk of diabetes.
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.
65%-70%
B.
10%-35%
C.
45%-65%
D.
20%-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 diabetes.
B.
it alleviates constipation.
C.
it may reduce risk of rectal cancer.
D.
it lowers risk of hemorrhoids.
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.
cabbage
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.
mouth.
C.
stomach.
D.
small intestine.
E.
colon.
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.
unbleached flour
C.
brown bread
D.
whole 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.
kidney.
B.
stomach.
C.
pancreas.
D.
liver.
E.
gallbladder.
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.
digestibility index.
B.
glycemic index.
C.
glucose index.
D.
hypoglycemic index.
E.
insulin index.
Question #22
Comprehension-Level Multiple-Choice Items Which of these protein foods are good sources of carbohydrate?
A.
poultry products
B.
lean beef and pork
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 more energy dense.
C.
they provide fiber and phytochemicals.
D.
they contain more sucrose and less fructose.
E.
they are less nutrient dense.
Question #24
Application-Level Multiple-Choice Items Carbohydrates are essential to provide energy for the body because:
A.
they provide ketone bodies, which are the preferred energy of the body’s cells.
B.
fats are not able to provide any energy to the cells.
C.
ketone bodies produced from proteins do not provide adequate energy for 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.
Soluble fiber converts dietary cholesterol into bile, which is recycled for use in the digestive process.
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.
Insoluble fiber binds with cholesterol in the large intestine and is excreted in feces.
E.
Insoluble fiber converts to bile in the large intestine and binds with cholesterol.
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.
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.
oils.
B.
bile acids
C.
lipids.
D.
triglycerides.
E.
fats.
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.
three fatty acids attached to glycerol.
D.
trans fatty acids.
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.
monounsaturated fat
B.
saturated fat
C.
short-chain fatty acids
D.
polyunsaturated fat
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.
split fats into smaller components.
C.
transport fats through the circulatory system.
D.
emulsify fats in the small intestine.
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.
Keep saturated fat intake low: less than 20% of calories.
B.
Emphasize animal over plant sources of fats.
C.
Limit intakes of linoleic acid to <5% of calories.
D.
Consume at least 100 mg of cholesterol per day.
E.
Consume up to 35% of calories as fat.
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 whole grains and legumes
C.
low in vegetables and fruits
D.
low in essential fatty acids
E.
low in trans fats
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.
can be made from other substances in the body.
D.
are all obtained primarily from fish oils.
E.
must be supplied by the diet.
Question #38
Comprehension-Level Multiple-Choice Items EPA and DHA are:
A.
omega-6 fatty acids.
B.
not important in nutrition.
C.
found in the oils of fish.
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.
increase intake of vegetable oils.
C.
take fish oil supplements.
D.
limit intake of polyunsaturated fats.
E.
increase intake of seed oils.
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 occur naturally in foods to a large extent.
D.
Their amounts are never listed on food labels.
E.
They arise when polyunsaturated oils are hydrogenated.
Question #41
Application-Level Multiple-Choice Items What does the term point of unsaturation mean?
A.
the area on a fatty acid chain where carbon forms a double bond with oxygen
B.
the area on a fatty acid chain where a nitrogen is attached
C.
the area on a fatty acid chain where there is a zig-zag formation
D.
the area on a fatty acid chain where a hydrogen is missing from the bond
E.
the area on a fatty acid chain where the carbon bond is holding a hydrogen
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.
coconut oil; canola oil
C.
canola oil; butter
D.
safflower oil; olive oil
E.
butter; olive oil
Question #43
Application-Level Multiple-Choice Items Which of the following fats is the most saturated?
A.
canola oil
B.
safflower oil
C.
peanut oil
D.
coconut oil
E.
olive oil
Question #44
Application-Level Multiple-Choice Items How do the lipoproteins LDL and HDL influence heart disease risk?
A.
HDL play an important role in scavenging cholesterol from the tissues for disposal.
B.
LDL are much lighter in weight since they do not contain as much cholesterol to take to the cells.
C.
HDL are affected by the amount of cholesterol we eat in our diet.
D.
LDL benefit the heart by transporting cholesterol to the tissues and away from blood.
E.
HDL transport dietary fat to the liver and help keep fat from being stored in the liver.
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.
liquid corn oil
B.
BHA or BHT
C.
hydrogenated vegetable oil
D.
chicken fat
E.
peanut oil
Question #46
Application-Level Multiple-Choice Items A good way for Jason to lower his LDL would be to:
A.
use vegetable shortening in the place of lard.
B.
use olive oil in the place of butter.
C.
take peanut oil as a supplement to his current diet.
D.
eat more grain-based than milk-based sweets.
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.
a combination of vegetables, fruits, legumes, whole grains, olive oil and seafood.
B.
a combination of increasing fat intake and reducing carbohydrate and protein intakes.
C.
the use of fish oil as the only fat source in the diet.
D.
the addition of larger portions of chicken and fish.
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 total fat.
B.
low in saturated fat.
C.
high in lard and butter.
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 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.
FALSE
B.
TRUE
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