Food and Nutrition Study Guide Questions
Course Introduction
Food and Nutrition is a course that explores the fundamental role of food in human health, emphasizing the principles of nutrition science and its application to daily life. Students will examine the functions of carbohydrates, proteins, fats, vitamins, and minerals within the body, as well as analyze the impact of various diets and food choices on overall well-being. The course also addresses issues such as food safety, dietary guidelines, and the relationship between nutrition and the prevention of chronic diseases, enabling students to make informed decisions about their nutritional habits and lifestyle.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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Page 2
Chapter 1: Overview of Food Science
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Sample Questions
Q1) Since 1990 red meat consumption has _____.
A)declined 10 percent
B)increased15 percent
C)declined 16 percent
D)increased 30 percent
Answer: C
Q2) A single firm controlling the flow of a commodity across two or more stages of food production is called _____.
A)vertical integration
B)contract production
C)open production
D)closed prodution
Answer: A
Q3) Over _____ new food products are introduced each year.
A)10,000
B)5,000
C)20,000
D)30,000
Answer: A
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Page 3
Chapter 2: Food Systems and Sustainability
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Q1) The _____ segment of a food system includes such industries as farming,ranching,orchard management,fishing,and aquaculture.
A)administration
B)research
C)management
D)production
Answer: D
Q2) Consuming food expenditures in recent years have shown a shift toward the consumption of higher value food products by high-income consumers but not lower-income consumers.
A)True
B)False
Answer: False
Q3) 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
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Glucose,fructose,and galactose are three common hexoses.
A)True
B)False
Answer: True
Q2) _____ is routinely provided to individuals who are receiving total intravenous feeding,and is incorporated into almost all nutritionally complete dietary supplements and infant formulas.
A)Choline
B)Biotin
C)Phytochemicals
D)Manganese
Answer: B
Q3) Which micromineral is essential for the production of the thyroid hormones?
A)calcium
B)iodine
C)fluorine
D)magnesium
Answer: B
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Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) ____ percent of the adult body is made up of water.
A)Fifty-five
B)Sixty-five
C)Seventy-five
D)Eighty-five
Q2) Fat contributes about ____ calories per gram.
A)9
B)10
C)8
D)7
Q3) Fiber is important in ____ function.
A)bowel
B)stomach
C)muscle
D)skeletal
Q4) The first RDA were published by a group known as the ____.
A)Food and Drug Administration
B)National Institutes of Health
C)National Nutrition Program
D)Environmental Protection Agency
Page 6
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Chapter 5: Food Composition
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Sample Questions
Q1) Spectrophotometry measures the caloric content of foods.
A)True
B)False
Q2) The term charley horse is most often used in connection with athletes,especially baseball players.
A)True
B)False
Q3) Gas chromatography measures the caloric content of foods.
A)True
B)False
Q4) 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
Q5) Energy in food is measured in terms of calorimeters.
A)True B)False
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) The active ingredient in hot chili peppers is a substance called _____.
A)capsaicin
B)phenolic compounds
C)arabinose
D)ester
Q2) Most food-manufacturing plants have some type of internal quality control that performs inspection duties and laboratory tests,oversees sanitation and microbiological aspects,and guide research and development.
A)True
B)False
Q3) Lipids in a product,can add body to soft drinks or chewiness to other products.
A)True
B)False
Q4) Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.
A)True
B)False
Q5) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
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Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) Packaging is used for a variety of purposes but the principal role of packaging is to
A)ensure the food product is safe
B)protect food from microbial contamination
C)improve the usefulness of the product
D)ship the product
Q2) Cleaning methods,brushes,high-velocity air,steam,water,vacuum,magnets,microfiltration,or mechanical separation,are prescribed by the type of surface a food product has.
A)True
B)False
Q3) Sediment and microorganisms can be removed centrifugally in a ____.
A)tube
B)clarifier
C)pan
D)box
Q4) Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
A)True
B)False
Page 9
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Chapter 8: Food Deterioration
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Sample Questions
Q1) Bacteria or molds that require atmospheric oxygen are ____.
A)anaerobic
B)aerobic
C)mesophilic
D)thermophilic
Q2) Life forms in the fungus kingdom,such as molds,mushrooms,and yeasts,are in the plant family.
A)True
B)False
Q3) Only infant formula and a few other foods are required by federal law to be labeled with an expiration date.
A)True
B)False
Q4) Microbial growth slows at temperatures under ____ºF.
A)80
B)70
C)60
D)50
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Page 10
Chapter 9: Heat
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Sample Questions
Q1) Fish packed in oil is difficult to sterilize because protein and oils protect _____.
A)bacterial spores
B)yeasts
C)insects
D)fungi
Q2) _____ is the transfer of heat from one particle to another by contact.Food particles in a can do not move.
A)Radiation
B)Conduction
C)Convection
D)Emission
Q3) Heat kills any bacteria logarithmically.
A)True
B)False
Q4) Still retorts are used only in complex commercial canning operations.
A)True
B)False
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11
Chapter 10: Cold
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Sample Questions
Q1) _____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.
A)Destructive
B)Uneven
C)Extremely rapid
D)Very slow
Q2) Enzymes in fruits can cause _____.
A)flavor changes
B)compaction and increased sugar levels
C)browning and loss of vitamin C
D)rancidity
Q3) 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)
Q4) Historically,the first mechanical ammonia refrigeration system was invented in 1875.
A)True
B)False
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) The lower limit of moisture content by the sun-drying method is _____.
A)approximately 15 percent
B)nearly 25 percent
C)50 percent
D)roughly 40 percent
Q2) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q3) 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
Q4) Dehydration is a new technology for the preservation of food.
A)True
B)False
Q5) Dried foods are sterile.
A)True
B)False
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Chapter 12: Radiant and Electrical Energy
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Sample Questions
Q1) Ionizing radiation and microwaves are invisible energy waves moving through space.
A)True
B)False
Q2) Scientists have found irradiation to be an uncontrollable and highly unpredictable process.
A)True
B)False
Q3) 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
Q4) Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.
A)True
B)False
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14
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) Biotechnology cannot improve the flavor of food.
A)True
B)False
Q3) Fermentation allows the growth of microorganisms in order to produce a stable product.
A)True
B)False
Q4) Sour cream usually has a fat content _____.
A)of more than 33 percent
B)of approximately 10 percent
C)between 12 percent and 30 percent
D)between 5 percent and 10 percent
Q5) Fermentation is a new form of food preservation. A)True
B)False
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Chapter 14: Food Additives
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Sample Questions
Q1) _____ is a certifiable color.
A)Canthaxanthin
B)Ferrous gluconate
C)Titanium dioxide
D)FD&C Blue No.1
Q2) Amalean I and Amalean II are _____.
A)fat replacers
B)nutritional additives
C)color modifiers
D)texturing agents
Q3) Consumers constantly demand new and improved fat replacers.
A)True
B)False
Q4) _____ help protect food from changes when exposed to oxygen.
A)Antimicrobial agents
B)Sequestrants
C)Antioxidants
D)Color modifiers
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Page 16
Chapter 15: Packaging
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Sample Questions
Q1) Nutritional information and ingredients are always found on a food label.
A)True
B)False
Q2) _____ containers come into direct contact with food.
A)Primary
B)Secondary
C)Tertiary
D)All of the above
Q3) Composite paper cartons cannot be sterilized.
A)True
B)False
Q4) A modern food package has many functions,but its main purpose is to physically protect a product during transport.
A)True
B)False
Q5) Food packaging no longer must meet food-grade container specifications.
A)True
B)False
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Chapter 16: Milk
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Sample Questions
Q1) In the butter-making process,ripening takes _____.
A)7 to 10 hours
B)12 to 15 hours
C)1 to 2 days
D)3 to 5 days
Q2) Whipped butter is not churned like regular butter.
A)True
B)False
Q3) High quality milk has a high number of somatic cells.
A)True
B)False
Q4) Milk is homogenized to _____.
A)kill harmful bacteria that could cause illness in consumers
B)remove the excess fat solids from the final product
C)prevent the cream portion from rising to the top of the package
D)extend the shelf life of milk that is shipped long distances
Q5) Where fat is replaced in a milk product,the replacement must perform the same function as the original fat.
A)True
B)False
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Chapter 17: Meat
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Sample Questions
Q1) Quality grades for beef carcasses include all of the following except:
A)Cutter
B)Marbled
C)Utility
D)Canner
Q2) Most beef today is sold as _____.
A)quarter cuts
B)sides
C)boxed beef
D)primal cuts
Q3) _____ percent of all beef is consumed as beef cuts.
A)Approximately 62
B)More than 75
C)Less than 50
D)Roughly 38
Q4) Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.
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) When judging for egg production,the birds must be handled individually.
A)True
B)False
Q3) Chickens,turkeys,ducks,geese,guineas,and pigeons are all eligible for grading and certification services provided by the USDA.
A)True
B)False
Q4) Classification is determined by appearance and color.
A)True
B)False
Q5) Turkeys are produced seasonally.
A)True
B)False
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Chapter 19: Fish and Shellfish
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Sample Questions
Q1) Fresh fish fillets will have a fishy odor.
A)True
B)False
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) Irradiation remains the best method for preserving the quality of fish.
A)True
B)False
Q4) _____ farming is concentrated in Mississippi,Arkansas,Alabama,and Louisiana.
A)Rainbow trout
B)Catfish
C)Salmon
D)Prawn
Q5) Processed fish and shellfish are checked for quality and graded.
A)True
B)False
21
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Q1) If milling is adequate and correct,then 100 pounds of wheat will yield _____ straight flour.
A)roughly 68 percent
B)72 percent to 75 percent
C)approximately 80 percent
D)more than 90 percent
Q2) Vitamins A and D (human nutritional supplements)are now derived from corn.
A)True
B)False
Q3) The outer layer of a cereal grain kernel is the _____.
A)germ
B)endosperm
C)bran
D)aleurone layer
Q4) Cereals are processed grains that are generally _____ carbohydrates.
A)75 percent to 80 percent
B)65 percent to 70 percent
C)60 percent to 65 percent
D)50 percent to 55 percent
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Chapter 21: Fruits and Vegetables
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Sample Questions
Q1) Modified atmospheres (lower O2 or higher CO2)in the form of gases have been most effective in prolonging storage of fruits and vegetables.
A)True
B)False
Q2) An estimated 270,000 plant species exist.
A)True
B)False
Q3) Every fruit has a stem-end where it was attached to the tree,bush or vine,and a blossom end,which is opposite of the stem where the flower blossomed.
A)True
B)False
Q4) The term vegetable includes many different parts of plants,including some fruits. A)True
B)False
Q5) Ethylene gas inhibits fruit ripening. A)True
B)False
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Page 23
Chapter 22: Fats and Oils
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Sample Questions
Q1) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
Q2) _____ oil does not require winterization.
A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed
Q3) Expellers and solvents extract fats from animal products.
A)True
B)False
Q4) Chemical tests can determine the degree of unsaturation of the fatty acids in a fat.
A)True
B)False
Q5) Fats and oils come from plant and animal sources.
A)True
B)False
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Chapter 23: Candy and Confectionery
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Q1) A good example of caramelization is in the making of peanut brittle.
A)True
B)False
Q2) 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
Q3) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
Q4) 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
Q5) Baked products made with HFCS will not be as soft as those made with sucrose.
A)True
B)False
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Chapter 24: Beverages
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Sample Questions
Q1) Synthetic flavors are simple compounds.
A)True
B)False
Q2) Carbonated soft drinks are the second most popular beverages,ranking just below coffee.
A)True
B)False
Q3) The world's first vitamin-fortified fruit drinks appeared in 1948.
A)True
B)False
Q4) 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
Q5) Tea ranks first as the most popular beverage in the world.
A)True
B)False
Q6) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
Page 26
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Chapter 25: Environmental Concerns and Processing
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Q1) Water costs and sewer charges are _____.
A)rising
B)lower for commercial businesses
C)remaining constant
D)inconsequential
Q2) Solid wastes sent to a sewer undergo size reduction and are mixed with water.
A)True
B)False
Q3) _____ treatment of wastewater often involves the use of trickling filters,activated sludge tanks,and various ponds.
A)Primary
B)Secondary
C)Tertiary
D)Final
Q4) Water serves as a universal solvent.
A)True
B)False
Q5) The water quality exiting a food manufacturing operation is insignificant.
A)True
B)False
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Chapter 26: Food Safety
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Q1) 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
Q2) Few food-borne illnesses can be avoided even if food is handled properly.
A)True
B)False
Q3) Organisms need _____ in order to grow.
A)bound water
B)free moisture
C)fat
D)nonfermentable carbohydrates
Q4) The United States has the safest food supply in the world.
A)True
B)False
Q5) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
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Chapter 27: Regulation and Labeling
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Q1) The packaging process must ensure that the product stays in a(n)_____ state from packaging until consumption.
A)edible
B)attractive
C)safe
D)all of the above
Q2) Food labels have ingredients listed in descending order based on their weight.
A)True
B)False
Q3) A typical QA department may have a chemistry lab and _____.
A)a microbiology lab
B)a raw materials inspection lab
C)a sensory lab
D)all of the above
Q4) Ingredient declaration is now required on all foods that _____.
A)have more than one ingredient
B)are packaged in cellophane
C)are listed as produce items
D)have been packaged for wholesale
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Chapter 28: World Food Needs
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Q1) One word explains hunger - _____.
A)indolence
B)poverty
C)ignorance
D)carelessness
Q2) _____ people around the world are hungry.
A)Approximately 805 million
B)Roughly 500 thousand
C)Nearly 250 million
D)Almost 900 thousand
Q3) With regard to hunger,total world population is more important than where people live.
A)True
B)False
Q4) 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
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Chapter 29: Food and Health
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Q1) _____ is a condition that occurs when a person has problems from small pouches or sacs that have formed and pushed outward through weak spots in the colon wall.
A)Celiac disease
B)A hernia
C)Diverticular disease
D)Pancreatitis
Q2) Phytochemicals are _____.
A)carcinogens for humans
B)protection for a plant
C)the primary cause of inflammation
D)another name for vitamins
Q3) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
Q4) Plant sources that are rich in MUFAs (monosaturated fatty acids)include _____.
A)vegetables
B)fruits
C)grains
D)nuts
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Chapter 30: Careers in Food Science
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Q1) An applied chemical technologist can be called a food technologist.
A)True
B)False
Q2) The attitude of an entrepreneur includes the following: _____.
A)Recognizing the importance of examples
B)Risk taking without a clear understanding of the odds
C)Focusing on problems and not opportunities
D)Being impressed with appearances and not productivity
Q3) Food processing is the largest manufacturing industry in the world.
A)True
B)False
Q4) Only a small portion of individuals in the workplace must excel at using information technology.
A)True
B)False
Q5) Employees in the food industry are not required to have good reading skills.
A)True
B)False
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