Food and Nutrition
Mock Exam
Course Introduction
This course explores the fundamental principles of food and nutrition, examining the role of nutrients in human health and the ways in which dietary practices influence well-being across the lifespan. Students will gain a comprehensive understanding of the digestion, absorption, and metabolism of carbohydrates, proteins, fats, vitamins, and minerals, as well as the scientific basis for dietary guidelines and nutrient recommendations. The course also addresses the impact of culture, food safety, and current issues in nutrition, encouraging students to make informed food choices and develop skills for evaluating nutrition information in everyday life.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
Available Study Resources on Quizplus
30 Chapters
600 Verified Questions
600 Flashcards
Source URL: https://quizplus.com/study-set/2489
Page 2
Chapter 1: Overview of Food Science
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49478
Sample Questions
Q1) Since 1990 fresh and frozen fruit consumption has increased about 24 percent.
A)True
B)False
Answer: True
Q2) Away-from-home meals and snacks now capture _____ percent of the U.S.food dollar.
A)45
B)30
C)60
D)50
Answer: A
Q3) Americans spend only about_____ percent of their personal consumption expenditures for food to be eaten at home.
A)10
B)6
C)5
D)3
Answer: B
To view all questions and flashcards with answers, click on the resource link above.
Page 3
Chapter 2: Food Systems and Sustainability
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49479
Sample Questions
Q1) As income grows,consumers in lower income countries shift their food purchases
A)away from high-fat products toward carbohydrate-rich food products
B)away from meat and dairy products toward carbohydrate-rich foods
C)away from carbohydrate-rich food toward vegetarian/vegan products
D)away from carbohydrate-rich foods toward meat and dairy products
Answer: D
Q2) _____ is the process of planning and executing the conception,pricing,promotion,and distribution of ideas,goods,and services to create exchanges that satisfy individual and organizational objectives.
A)Production
B)Research
C)Distribution
D)Marketing
Answer: D
Q3) Water is a critical resource for all agricultural production and food processing.
A)True
B)False
Answer: True
To view all questions and flashcards with answers, click on the resource link above.
Page 4
Chapter 3: Chemistry of Foods
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49480
Sample Questions
Q1) Identify the complex carbohydrate that cannot be digested.
A)fiber
B)cellulose
C)sugar
D)fat
Answer: A
Q2) Glucose,fructose,and galactose are three common hexoses.
A)True
B)False
Answer: True
Q3) Signs of dehydration include slow heartbeat,high blood pressure,and damp skin.
A)True
B)False
Answer: False
Q4) Calcium makes up _____ of the bone structure in a human skeleton.
A)35 percent
B)17 percent
C)50 percent
D)22 percent
Answer: A
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Nutrition and Digestion
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49481
Sample Questions
Q1) The Institute of Medicine has developed and published the Dietary Reference Intakes (DRIs)which represent the most current scientific knowledge about the nutrient needs of a healthy population.
A)True
B)False
Q2) The RDA was initially established during _____.
A)World War II
B)World War I
C)the Korean Conflict
D)the Depression
Q3) Good diets can reduce major risk factors for chronic diseases such as obesity,high blood pressure,and high blood cholesterol.
A)True
B)False
Q4) Fat contributes about ____ calories per gram.
A)9
B)10
C)8
D)7
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Food Composition
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49482
Sample Questions
Q1) Energy in food is measured in terms of calorimeters.
A)True
B)False
Q2) 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
Q3) Methods such as liquid chromatography and gas chromatography determine the composition of foods.
A)True
B)False
Q4) Many food-composition tables are available,but the USDA's table maintains and updates data on _____.
A)diets
B)food supplies
C)food composition
D)caloric content of foods
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Quality Factors in Foods
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49483
Sample Questions
Q1) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
Q2) Heat treatment,irradiation,refrigeration,freezing,or _____ are ways to extend a product's storage or shelf life.
A)exposure to light
B)exposure to oxygen
C)adding chemicals
D)reduction of water activity
Q3) ____ or spectrophotometers can be used for measuringthe color of transparent foods.
A)Thermometers
B)Meters
C)Liquid
D)Colorimeters
Q4) ____ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Unit Operations in Food Processing
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49484
Sample Questions
Q1) Sediment and microorganisms can be removed centrifugally in a ____.
A)tube
B)clarifier
C)pan
D)box
Q2) Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
A)True
B)False
Q3) Food products are not often required to be cleaned before they are used and if required,a rinse in water will be sufficient.
A)True
B)False
Q4) ____ can be achieved on the basis of density or size and shape.
A)Separation
B)Quality
C)Clarification
D)Flavor
To view all questions and flashcards with answers, click on the resource link above.
Page 9
Chapter 8: Food Deterioration
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49485
Sample Questions
Q1) Bacteria or molds that require atmospheric oxygen are ____.
A)anaerobic
B)aerobic
C)mesophilic
D)thermophilic
Q2) ____ can destroy the microorganisms and inactivate enzymes.
A)Radiation
B)Cooling
C)Drying
D)Freezing
Q3) Because product dates are a guide to the safe use of products,the consumer knows exactly how long a product can be stored and still be used when the food is at peak quality.
A)True
B)False
Q4) The term _____ refers to the last date a food should be eaten or used.
A)best if used by date
B)sell by date
C)expiration date
D)use by date
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Heat
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49486
Sample Questions
Q1) _____ refers to the complete destruction of microorganisms.
A)Pasteurization
B)Blanching
C)Sterilization
D)Sanitization
Q2) According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of a difference in temperature.
A)True
B)False
Q3) _____ are large pressure canners used by commercial food processors.
A)Retorts
B)Batchers
C)Fillers
D)Hot packs
Q4) Heat kills any bacteria logarithmically.
A)True
B)False
Q5) Complete sterilization has no effect on the quality of a food product.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Cold
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49487
Sample Questions
Q1) Refrigerator temperatures _____.
A)typically range between 32 degrees F and 40 degrees F (0 degrees C and 4.5 degrees C)
B)range from 45 degrees F to 68 degrees F (7 degrees C to 16 degrees C)
C)are temperatures of 68 degrees F (16 degrees C)or lower
D)range from 40 degrees F to 45 degrees F (4.5 degrees C to 7 degrees C)
Q2) Freezing is the gentlest of all food-preservation methods.
A)True
B)False
Q3) Blanching _____ enzymes in vegetables.
A)activates
B)inactivates
C)slows down
D)speeds up
Q4) Regular glass jars are suitable for all packs and are especially good for liquid packs. A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Drying and Dehydration
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49488
Sample Questions
Q1) As a product dries,its _____ water evaporates first.
A)salt hydrate
B)glucose monohydrate
C)colloidal gel
D)free
Q2) _____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting
Q3) If done correctly,all of the components of a food freeze at the same time during the process of freeze concentration.
A)True
B)False
Q4) _____ is the oldest method of food concentration.
A)Solar evaporation
B)Open-kettle evaporation
C)Freeze concentration
D)Thin-film evaporation
Page 13
To view all questions and flashcards with answers, click on the resource link above.
Chapter 12: Radiant and Electrical Energy
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49489
Sample Questions
Q1) Microwave energy is reflected by _____.
A)glass
B)metal
C)paper
D)plastic
Q2) Strawberries that have been irradiated will last _____ in a refrigerator compared to only a few days for untreated berries.
A)up to 8 days
B)as many as 10 days
C)2 to 3 weeks
D)approximately 5 weeks
Q3) _____ uses low-level radiant energy to cook food.
A)Boiling
B)Toasting
C)Baking
D)Simmering
Q4) Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: Fermentation, Microorganisms, and Biotechnology
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49490
Sample Questions
Q1) Cheese making relies on the fermentation of _____.
A)dextrose
B)lactose
C)maltose
D)galactose
Q2) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q3) _____ is a concentrated number of the organisms desired to start the fermentation.
A)Yeast byproduct
B)Mold growth
C)A starter culture
D)A glucose tester
Q4) Microorganisms can become food,and biotechnology changes the way microorganisms are used.
A)True
B)False
Page 15
To view all questions and flashcards with answers, click on the resource link above.
Chapter 14: Food Additives
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49491
Sample Questions
Q1) Like herbal supplements,the Food and Drug Administration (FDA)has no jurisdiction over the use of additives.
A)True
B)False
Q2) One principal function of food additives is to maintain food freshness.
A)True
B)False
Q3) _____ are water-insoluble forms of dyes.
A)Lakes
B)Loughs
C)Meres
D)Tarns
Q4) Consumers constantly demand new and improved fat replacers.
A)True
B)False
Q5) The group of food additives that add the most value to foods are the _____.
A)color modifiers
B)preservatives
C)fat replacers
D)flavoring agents
Page 16
To view all questions and flashcards with answers, click on the resource link above.
Chapter 15: Packaging
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49492
Sample Questions
Q1) Food-packaging development started with humans' earliest beginnings.
A)True
B)False
Q2) _____ are an example of an edible film.
A)Sausage casings
B)Retortable pouches
C)Fruit rinds
D)All of the above
Q3) Packaging is an industry in itself,and some universities offer degree programs in package engineering.
A)True
B)False
Q4) Technology ensures that the materials used in the production of retortable pouches protect the food and do not _____.
A)add extra weight to the packaged food
B)require additional costs for the packaging
C)necessitate multiple layers for the packaging
D)contribute harmful extratries to the foods
To view all questions and flashcards with answers, click on the resource link above.
Chapter 16: Milk
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49493
Sample Questions
Q1) High quality milk has a high number of somatic cells.
A)True
B)False
Q2) _____ milk is used for fluid,or beverage,milk products.
A)Class I
B)Class II
C)Class III
D)Class IV
Q3) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
Q4) One well-known substitute for a milk product is margarine.
A)True
B)False
Q5) 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
To view all questions and flashcards with answers, click on the resource link above. Page 18
Chapter 17: Meat
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49494
Sample Questions
Q1) Most beef today is sold as _____.
A)quarter cuts
B)sides
C)boxed beef
D)primal cuts
Q2) 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
Q3) Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.
A)True
B)False
Q4) Quality grades for beef carcasses include all of the following except:
A)Cutter
B)Marbled
C)Utility
D)Canner
To view all questions and flashcards with answers, click on the resource link above.
Page 19
Chapter 18: Poultry and Eggs
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49495
Sample Questions
Q1) In poultry growing houses,space allowances range from _____ per bird.
A)0.7 square foot to 1.0 square foot
B)0.5 square foot to 1.5 square foot
C)1.0 square foot to 2.0 square foot
D)1.5 square foot to 3.0 square foot
Q2) Yolk color depends on _____.
A)quality of the egg
B)time of year
C)breed of hen
D)geographic region
Q3) 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
Q4) In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 19: Fish and Shellfish
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49496
Sample Questions
Q1) Fish are preserved in all of the following ways except:
A)salting
B)curing
C)irradiation
D)smoking
Q2) _____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
A)Glazing
B)Frosting
C)Icing
D)Texturing
Q3) _____ is the mass of eggs and sacs of connective tissue enclosing the thousands of eggs.
A)FPC
B)Surimi
C)Roe
D)Shuck
Q4) Minced fish flesh can be washed to remove color and flavor.
A)True
B)False
Page 21
To view all questions and flashcards with answers, click on the resource link above.
Chapter 20: Cereal Grains, Legumes, and Oilseeds
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49497
Sample Questions
Q1) Legumes are plants with a double-seamed pod containing a single row of seeds.
A)True
B)False
Q2) Cereal grains and legumes supply energy (starch)and protein to billions of people.
A)True
B)False
Q3) Soy sprouts are more popular than mung bean and alfalfa sprouts.
A)True
B)False
Q4) When soaked,ground fine,and strained,soybeans produce a fluid called _____.
A)soy yogurt
B)soybean milk
C)soy sauce
D)tempeh
Q5) HVP is a _____.
A)color modifier
B)nutritional additive
C)flavor enhancer
D)preservative
To view all questions and flashcards with answers, click on the resource link above. Page 22
Chapter 21: Fruits and Vegetables
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49498
Sample Questions
Q1) Vegetables that are to be frozen are _____.
A)usually blanched
B)typically fully cooked
C)packaged raw
D)soaked in brine
Q2) _____ is generally listed as an edible flower.
A)Broccoli
B)Corn
C)Okra
D)Bell peppers
Q3) The term vegetable includes many different parts of plants,including some fruits.
A)True
B)False
Q4) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
Q5) An estimated 270,000 plant species exist.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 23
Chapter 22: Fats and Oils
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49499
Sample Questions
Q1) Chemical tests can determine the degree of unsaturation of the fatty acids in a fat.
A)True
B)False
Q2) The end product of deodorization is a _____.
A)high level of free fatty acids
B)two peroxide value
C)volatile product
D)bland oil
Q3) The first step in the refining process of many oils is _____.
A)alkali refining
B)bleaching
C)degumming
D)hydrogenating
Q4) Fats and oils come from plant and animal sources.
A)True
B)False
Q5) Expellers and solvents extract fats from animal products.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 24
Chapter 23: Candy and Confectionery
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49500
Sample Questions
Q1) Baked products made with HFCS will not be as soft as those made with sucrose.
A)True
B)False
Q2) Conching is a flavor-development process.
A)True
B)False
Q3) Cocoa is made by removing some of the cocoa butter.
A)True
B)False
Q4) 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
Q5) Candies based on a crystalline sugar include _____.
A)gummy candies
B)chewy candies
C)brittles
D)fondant
To view all questions and flashcards with answers, click on the resource link above. Page 25
Chapter 24: Beverages
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49501
Sample Questions
Q1) Carbonated beverages became know as "pop" in some places because of the sound the bubbles produced when they exploded.
A)True
B)False
Q2) Dark-roasted coffees (French and espresso roasts)are less mellow than lightly roasted beans.
A)True
B)False
Q3) Most herbal teas contain _____.
A)no caffeine
B)more caffeine than coffee
C)as much caffeine as green tea
D)more caffeine than black tea
Q4) Through history,beer,wine,chocolate,coffee,and tea all became important beverages.
A)True
B)False
Q5) Sucrose is sweeter than high-fructose sugars.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 26
Chapter 25: Environmental Concerns and Processing
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49502
Sample Questions
Q1) A large fraction of the solid waste produced at food-processing plants comes from the separation of desired food components from undesired components in the early stages of processing.
A)True
B)False
Q2) Water serves as a universal solvent.
A)True
B)False
Q3) _____ is being attacked aggressively by public agencies and the public at large.
A)Commercial food producers
B)The EPA
C)Water conservation
D)Pollution
Q4) Converting raw products into finished food products requires _____.
A)nonpotable water
B)distilled water
C)very little water
D)large quantities of water
To view all questions and flashcards with answers, click on the resource link above. Page 27
Chapter 26: Food Safety
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49503
Sample Questions
Q1) The official definition of sanitizing food product contact surfaces is a process that reduces contamination by _____.
A)99.999 percent in 30 seconds
B)90 percent in 5 seconds
C)99.999 percent in 60 seconds
D)90 percent in 30 seconds
Q2) The United States has the safest food supply in the world.
A)True
B)False
Q3) Biotechnology is new.
A)True
B)False
Q4) The objective of cleaning and sanitizing food-contact surfaces is to remove food (nutrients)that bacteria need to grow and to kill any bacteria that are present.
A)True
B)False
Q5) Microorganisms no longer pose a challenge to the food industry.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 28
Chapter 27: Regulation and Labeling
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49504
Sample Questions
Q1) 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
Q2) The FDA,operating under the federal Food,Drug,and Cosmetic Act,regulates the labeling of all foods other than meat and poultry.
A)True
B)False
Q3) A low SPC indicates a safe product.
A)True
B)False
Q4) When meat is graded,a shield-shaped purple mark is stamped on the carcass.
A)True
B)False
Q5) The FDA enforces The Federal Meat Inspection Act.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 29
Chapter 28: World Food Needs
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49505
Sample Questions
Q1) 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
Q2) If all the world's undernourished people were gathered in one place,their population would be greater than every continent except Asia.
A)True
B)False
Q3) The term famine can be used to describe a highly limited diet.
A)True
B)False
Q4) 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
To view all questions and flashcards with answers, click on the resource link above.
Chapter 29: Food and Health
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49506
Sample Questions
Q1) _____ of people in the United States get an H.pylori infection at some point in their lives.
A)Approximately 30% to 40%
B)More than half
C)Nearly three-quarters
D)Between 10% and 25%
Q2) The most common symptom of GERD is _____
A)diarrhea
B)shortness of breath
C)edema of the extremities
D)regular heartburn
Q3) _____ are highly reactive chemicals that have the potential to harm cells.
A)Phytochemicals
B)Antioxidants
C)Free radicals
D)Endogenous antioxidants
Q4) Free radicals are highly reactive chemicals that have the potential to harm cells.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 31
Chapter 30: Careers in Food Science
Available Study Resources on Quizplus for this Chatper
20 Verified Questions
20 Flashcards
Source URL: https://quizplus.com/quiz/49507
Sample Questions
Q1) A dairy products inspector must have _____.
A)a high school diploma and experience on a dairy farm
B)several years of experience as an apprentice
C)either a college degree or an extensive apprenticeship
D)a bachelor's degree or college diploma
Q2) Only a small portion of individuals in the workplace must excel at using information technology.
A)True
B)False
Q3) In terms of the value of shipments,food processing is the largest manufacturing industry in the United States.
A)True
B)False
Q4) A _____ is designed to provide students the opportunity to gain experience in agricultural areas based on their interests.
A)high school agriculture class
B)home economics course
C)Supervised Agricultural Experience
D)bachelor degree program
To view all questions and flashcards with answers, click on the resource link above. Page 32