Environmental Impacts of Food Systems
Midterm Exam
Course Introduction
This course examines the environmental consequences of contemporary food systems, focusing on the production, processing, distribution, consumption, and disposal of food. Students will explore key topics such as land and water use, greenhouse gas emissions, biodiversity loss, and pollution linked to agricultural practices and food supply chains. Through case studies and analysis of global and local food systems, the course highlights the challenges and opportunities for creating more sustainable and resilient food networks. Emphasis will be placed on evaluating alternative food production methods, policy interventions, and consumer choices that can mitigate negative environmental impacts.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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Chapter 1: Overview of Food Science
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Sample Questions
Q1) Specialty and gourmet stores stock many international foods such as beef from Europe,cheeses from Australia,apples from Mexico,and strawberries from Argentina.
A)True
B)False
Answer: False
Q2) Food is a(n)_____ commodity.
A)international
B)national
C)local
D)state
Answer: A
Q3) Science is becoming more involved in food production as new food products and safe foods require new food-processing methods and systems.
A)True
B)False
Answer: True
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Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) Food systems can be divided into five major segments; a potential sixth segment would be _____.
A)consumption
B)waste and disposal
C)consumer feedback
D)research and development
Answer: B
Q2) Scientists and leaders understand that sustainable food production is about feeding the world's population rather than focusing on the environment and social issues.
A)True
B)False
Answer: False
Q3) Technical innovations such as ingredient modifications,new processing methods,new packaging methods,and cooking advances create change in a food system.
A)True
B)False
Answer: True
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Signs of dehydration include slow heartbeat,high blood pressure,and damp skin.
A)True
B)False
Answer: False
Q2) Biotin is known as vitamin H and coenzyme R and is found primarily in the _____.
A)gall bladder
B)stomach
C)blood
D)liver
Answer: D
Q3) Fat-soluble vitamins include the B vitamins and vitamin C.
A)True
B)False
Answer: False
Q4) Sodium maintains the acid base balance outside the cells and regulates the osmosis of body fluids.
A)True
B)False
Answer: True
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Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) Fat contributes about ____ calories per gram.
A)9
B)10
C)8
D)7
Q2) The RDA has been revised many times,although we are currently using the edition published in _____.
A)1989
B)1998
C)1972
D)2006
Q3) A primary goal of food science is to preserve the nutrients through all phases of food harvesting,processing,storage,and preparation.
A)True
B)False
Q4) Fiber is important in ____ function.
A)bowel
B)stomach
C)muscle
D)skeletal
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Chapter 5: Food Composition
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Sample Questions
Q1) Gas chromatography measures the caloric content of foods.
A)True
B)False
Q2) _____ often will relieve muscle cramps.
A)Drinking electrolyte drinks
B)Drinking milk
C)Avoiding foods with potassium
D)Avoiding foods high in sodium
Q3) The nutrient content of foods is influenced by variety,season,geographical differences,stage of harvesting,handling,commercial processing,packaging,storage,display,home preparation,cooking,and serving.
A)True
B)False
Q4) The term,large calorie,is used to express the amount of _____ that a food provides when consumed.
A)energy
B)heat
C)reaction
D)weight
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) ____ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
Q2) Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.
A)True
B)False
Q3) The active ingredient in hot chili peppers is a substance called _____.
A)capsaicin
B)phenolic compounds
C)arabinose
D)ester
Q4) CGMPs (Current Good Manufacturing Practices)does not address the problems with unavoidable pests in food-processing plants and warehouses.
A)True
B)False
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Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) A common and the least expensive drying method is ____ drying.
A)freeze-
B)sun or tray
C)spray
D)oven
Q2) ____ can be achieved on the basis of density or size and shape.
A)Separation
B)Quality
C)Clarification
D)Flavor
Q3) _____ is the most efficient method of heating fluids of low viscosity.
A)tubular heat exchanges
B)swept surface heat exchanges
C)plate heat exchanges
D)radiation exchanges
Q4) Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.
A)True
B)False
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Chapter 8: Food Deterioration
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Sample Questions
Q1) _____ containing ethylene gas are an important part of the processing of certain fresh fruits and vegetables.
A)Humidity chambers
B)Jet streams
C)Chemical reactors
D)Ripening chambers
Q2) Rigor mortis is an essential process in the conversion of live muscle to meat.
A)True
B)False
Q3) Bacteria or molds that require atmospheric oxygen are ____.
A)anaerobic
B)aerobic
C)mesophilic
D)thermophilic
Q4) Only infant formula and a few other foods are required by federal law to be labeled with an expiration date.
A)True
B)False
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Chapter 9: Heat
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Sample Questions
Q1) Botulinum spores are _____.
A)found only in the dirtiest kitchens
B)found on very few fresh foods
C)common only in unrefrigerated,cooked food
D)on most fresh food surfaces
Q2) Food processors can assume that a product heated in an environment at 250 degrees F (121 degrees C)for 10 minutes has been exposed to that temperature for that time.
A)True
B)False
Q3) A heat treatment sufficient to destroy all microorganisms and enzymes _____.
A)improves the food qualities of flavor and texture but can damage color
B)damages the food quality of nutrition but improves consistency and flavor
C)improves the food qualities of color,flavor,texture,nutrition,and consistency
D)is detrimental to the food qualities of color,flavor,texture,nutrition and consistency
Q4) Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.
A)True
B)False
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Chapter 10: Cold
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Sample Questions
Q1) _____ during freezer storage produces freezer burn.
A)Moisture loss
B)Added moisture
C)A temperature that is too warm
D)A temperature that is too cold
Q2) Freezing destroys microorganisms.
A)True
B)False
Q3) Refrigerated storage requires humidity of _____.
A)approximately 70 percent
B)between 60 percent to 65 percent
C)between 80 percent to 95 percent
D)a maximum of 50 percent
Q4) _____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.
A)Destructive
B)Uneven
C)Extremely rapid
D)Very slow
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) A typical _____ has an insulated enclosure,a way of circulating air through the enclosure,and a way to heat this air.
A)drum drier
B)air convection drier
C)vacuum drier
D)household oven
Q2) _____ is the oldest method of food concentration.
A)Solar evaporation
B)Open-kettle evaporation
C)Freeze concentration
D)Thin-film evaporation
Q3) _____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting
Q4) Dehydration is a new technology for the preservation of food.
A)True
B)False
Page 13
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Chapter 12: Radiant and Electrical Energy
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Sample Questions
Q1) Ohmic heating is also referred to as _____ heating.
A)conduction
B)convection
C)electromagnetic
D)Joule
Q2) During irradiation,food comes into contact with radioactive materials.
A)True
B)False
Q3) The FDA approved the use of irradiation to control E.coli and Salmonella species in _____.
A)molluscan shellfish
B)frozen oysters and clams
C)fresh fruits and vegetables
D)fresh and frozen red meats
Q4) Microwave energy is reflected by _____.
A)glass
B)metal
C)paper
D)plastic
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Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Sample Questions
Q1) Yeasts with acetic acid bacteria act on _____.
A)whiskeys
B)wines
C)breads
D)cacao beans (chocolate)
Q2) Which of the following statements about fermentation microorganisms is correct?
A)Fermented food can be more nutritious than their unfermented original forms.
B)Fermentation microorganisms reduce the vitamins and growth factors in the food.
C)Fermentation microorganisms lock nutrients in indigestible materials within plant cells.
D)Fermentation enzymatically combines polymers into sugars that are indigestible by humans.
Q3) Some microorganisms are used for animal feed and human food.
A)True
B)False
Q4) Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.
A)True
B)False
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Chapter 14: Food Additives
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Sample Questions
Q1) Synthetic flavorings that resemble natural flavors _____.
A)have been outlawed in more than 20 countries
B)are more stable than natural flavors
C)provide additional nutritional value
D)are used to improve food uniformity
Q2) _____ is a certifiable color.
A)Canthaxanthin
B)Ferrous gluconate
C)Titanium dioxide
D)FD&C Blue No.1
Q3) One principal function of food additives is to maintain food freshness.
A)True
B)False
Q4) Like herbal supplements,the Food and Drug Administration (FDA)has no jurisdiction over the use of additives.
A)True
B)False
Q5) The FDA considers irradiation of food to be an additive.
A)True
B)False
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Chapter 15: Packaging
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Sample Questions
Q1) The _____ food packaging method includes containers being preformed at another site and then filled at the processing plant in the production line.
A)preform-fill-seal
B)form-prefill-seal
C)form-fill-seal
D)preform-prefill-seal
Q2) A modern food package has many functions,but its main purpose is to physically protect a product during transport.
A)True
B)False
Q3) Aside from protecting food,a package serves as a vehicle for the manufacturer to communicate with consumers.
A)True
B)False
Q4) Aluminum _____.
A)is highly corrosive
B)creates shipping concerns
C)has less structural strength than steel cans
D)requires a side and bottom seam for an effective seal
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Chapter 16: Milk
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Sample Questions
Q1) For maintaining quality,fresh milk should be stored in a home refrigerator for no more than _____.
A)10 to 30 days
B)two weeks
C)three weeks
D)5 days
Q2) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
Q3) Ice cream contains _____ sweeteners.
A)up to 40 percent
B)a minimum of 24 percent
C)12 percent to 16 percent
D)no more than 10 percent
Q4) Since 1970,milk production in the United States has risen by _____.
A)almost half
B)nearly two-thirds
C)approximately three-quarters
D)less than one-third
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Chapter 17: Meat
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Sample Questions
Q1) Those who participate in an FFA Meats Evaluation and Technology Career Development Event (CDE)must be able to evaluate and place various classes of carcass.
A)True
B)False
Q2) The feet,hide,and intestines,are called _____ and are an important source of income for meat packers.
A)scraps
B)outs
C)chum
D)offal
Q3) After being bled,skinned,and eviscerated,carcasses are chilled for _____ before being graded and processed.
A)24 hours to 48 hours
B)a minimum of 36 hours
C)up to 3 days
D)a maximum of 7 days
Q4) The dressing percentage of lamb is the percentage yield of the fresh carcass.
A)True
B)False
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Chapter 18: Poultry and Eggs
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Q1) _____ percent of all turkeys produced are processed as parts.
A)Nearly 25
B)More than 50
C)Roughly 38
D)Approximately 14
Q2) Each of the 283 million laying birds in the United States produces _____ eggs a year.
A)more than 500
B)250 to 300
C)approximately 150
D)nearly 200
Q3) Poultry houses should be located near other farm structures.
A)True
B)False
Q4) Turkey hens are marketed at _____ weeks of age.
A)16
B)12 to 14
C)16 to 20
D)10
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Chapter 19: Fish and Shellfish
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Q1) Processed fish and shellfish are checked for quality and graded.
A)True
B)False
Q2) Unlike red meat,fish and shellfish do not contain every essential amino acid.
A)True
B)False
Q3) Minced fish flesh can be washed to remove color and flavor.
A)True
B)False
Q4) Fresh fish fillets will have a fishy odor.
A)True
B)False
Q5) Fish and shellfish should be cooked within _____ of purchase.
A)1 day
B)2 days
C)5 days
D)1 week
Q6) Shellfish include mollusks and crustaceans.
A)True
B)False
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) Cereal grains and legumes supply energy (starch)and protein to billions of people.
A)True
B)False
Q2) As a soybean matures in its pod,it ripens into a soft,supple bean.
A)True
B)False
Q3) Starch is a storage form of carbohydrate deposited as granules or aggregates of granules in the cells.
A)True
B)False
Q4) HVP is a _____.
A)color modifier
B)nutritional additive
C)flavor enhancer
D)preservative
Q5) Legumes are plants with a double-seamed pod containing a single row of seeds.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Sample Questions
Q1) Ethylene gas inhibits fruit ripening.
A)True
B)False
Q2) _____ vegetables are of more uniform shape and have fewer defects than _____ vegetables.
A)U.S.No.1; U.S.Fancy
B)U.S.Choice; U.S.No.1
C)U.S.Fancy; U.S.No.1
D)U.S.Premium; U.S.No.2
Q3) Vegetables that are to be frozen are _____.
A)usually blanched
B)typically fully cooked
C)packaged raw
D)soaked in brine
Q4) An estimated 270,000 plant species exist.
A)True
B)False
Q5) Leafy vegetables are generally high in carbohydrates,protein,and fats.
A)True
B)False
23
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Chapter 22: Fats and Oils
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Q1) The _____ can influence the render fat's color and flavor.
A)atmospheric pressure
B)humidity
C)age of the animal
D)temperature used
Q2) Expellers and solvents extract fats from animal products.
A)True
B)False
Q3) When fat was included in the Nutrition Labeling and Education Act,it became advantageous to lower fats in various products.
A)True
B)False
Q4) Monoglycerides and diglycerides repel rather than attract water.
A)True
B)False
Q5) Each gram of fat contains _____.
A)7 cal
B)9 kcal
C)4 kcal
D)10 cal
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Chapter 23: Candy and Confectionery
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Q1) It takes _____ of sap to produce 1 gallon of maple syrup.
A)approximately 10 gallons
B)more than 40 gallons
C)roughly 25 gallons
D)up to 30 gallons
Q2) The fat content of cocoa varies from _____.
A)approximately 20 percent to nearly 50 percent
B)less than 10 percent to 22 percent
C)roughly 18 percent to more than 42 percent
D)no less than 15 percent to more than 38 percent
Q3) Candy is an exception to the law requiring packaged foods to bear a label that lists ingredients in order of predominance.
A)True
B)False
Q4) Sugar alcohols contain _____ kcal of energy per gram.
A)4
B)6
C)8
D)9
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Chapter 24: Beverages
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Sample Questions
Q1) Through history,beer,wine,chocolate,coffee,and tea all became important beverages.
A)True
B)False
Q2) Sucrose is sweeter than high-fructose sugars.
A)True
B)False
Q3) Synthetic flavors are simple compounds.
A)True
B)False
Q4) _____ beverages are aromatic alternatives to coffee.
A)nuts
B)cherries
C)kernels
D)berries
Q5) Beer is aged at 32 degrees F (0 degrees C)for several weeks to several months.
A)True
B)False
Q6) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
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Chapter 25: Environmental Concerns and Processing
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Q1) _____ produces a highly alkaline or salty solid waste.
A)Bacteria removal
B)Cooking food products
C)Caustic peeling
D)Washing production equipment
Q2) Wastewater-treatment plants use BOD levels to _____.
A)gauge the amount of waste present in water
B)determine fines for food-processing plants
C)decide what chemicals to use for treating the water
D)track the chemicals added to runoff water
Q3) _____ uses methods to capture all nonliquid waste and prevent it from entering the wastewater.
A)A solids-recovery basin
B)An activated sludge system
C)Dry cleanup
D)Exhaust scrubber
Q4) In the production of quality food,the role of water in processing and preparation is almost infinite.
A)True
B)False
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Chapter 26: Food Safety
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Q1) _____ are unwanted substances that become part of a food product.
A)Chemical contaminants
B)Biological dangers
C)Physical hazards
D)All of the above
Q2) Of all the microorganisms,_____ are the greatest threat to food safety.
A)fungi
B)parasites
C)viruses
D)bacteria
Q3) What acronym can be used to remember the six conditions that lead to food danger?
A)FAT-TOM
B)SAD-SUE
C)BIG-BOB
D)DUM-DAN
Q4) Rodents carry many diseases and parasites that can be transmitted to humans.
A)True
B)False
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Chapter 27: Regulation and Labeling
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Q1) Meat and poultry products are regulated by _____.
A)PETA
B)federal consumer advocate groups
C)the FDA
D)the USDA
Q2) The microbiological quality of the food we eat is scrutinized closely.
A)True
B)False
Q3) The Federal Meat Inspection Act of _____ mandated inspection of all meat animals,slaughtering conditions,and meat-processing facilities.
A)1906
B)1954
C)1986
D)1995
Q4) As required by NLEA,beverages that claim to contain juice now must declare _____.
A)the orchard from which the fruit was purchased
B)whether the fruits were exposed to pesticides
C)the total percentage of juice on the information panel
D)all pesticides used to treat the fruits used to make the juice
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Chapter 28: World Food Needs
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Q1) _____ people around the world are hungry.
A)Approximately 805 million
B)Roughly 500 thousand
C)Nearly 250 million
D)Almost 900 thousand
Q2) If the food produced in the world could be divided so that everyone would get the same amount,_____.
A)the world's population would be short about 30% of their necessary daily calories
B)the world's population would be short about 28% of their necessary daily calories
C)some 10% of food produced would be left over
D)some 25% of food produced would be left over
Q3) The Food and Agriculture Organization (FAO)acts as a neutral forum where all nations meet as equals to negotiate agreements and debate policy.
A)True
B)False
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Chapter 29: Food and Health
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Q1) Phytochemicals are _____.
A)carcinogens for humans
B)protection for a plant
C)the primary cause of inflammation
D)another name for vitamins
Q2) The most common symptom of GERD is _____
A)diarrhea
B)shortness of breath
C)edema of the extremities
D)regular heartburn
Q3) The U.S.Food and Drug Administration (FDA)regulates herbal and other dietary supplements in the same way it does conventional medicines.
A)True
B)False
Q4) Food acts as medicine to maintain health,as well as prevent and treat disease.
A)True
B)False
Q5) Phytochemicals are another name for vitamins.
A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) An SAE (Supervised Agricultural Experience)represents the actual,planned application of concepts and principles learned in agricultural education.
A)True
B)False
Q2) _____ generate new ideas by making nonlinear or unusual connections or by changing or reshaping goals to imagine new possibilities.
A)Decision makers
B)Problem solvers
C)Creative thinkers
D)Mental visualizers
Q3) A _____ assists in designing,researching,and developing new food products.
A)production manager or supervisor
B)food engineer
C)product development technologist
D)flavor chemist
Q4) In terms of the value of shipments,food processing is the largest manufacturing industry in the United States.
A)True
B)False
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