Introduction to Food and Nutrition Practice Questions
Course Introduction
Introduction to Food and Nutrition provides a foundational overview of the principles of nutrition and the role of food in maintaining health and well-being. This course explores the basic nutrients essential for human life, including carbohydrates, proteins, fats, vitamins, and minerals, and examines how the body processes these nutrients. Students will learn about dietary guidelines, food labels, and factors influencing food choices such as culture, economics, and lifestyle. The course also addresses current issues in nutrition, such as the relationship between diet and chronic diseases, food safety, and trends in food consumption, thereby equipping students with the knowledge to make informed dietary decisions for themselves and others.
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) Food industry firms form two basic types of vertical coordination: closed production andhorizontal integration.
A)True
B)False
Answer: False
Q2) In less developed countries,such as Kenya and the Philippines,at-home food expenditures often account for more than _____ of a household's budget.
A)10 percent
B)20 percent
C)30 percent
D)40 percent
Answer: D
Q3) The United States is the largest exporter of which two items?
A)milk and sugar
B)oranges and apples
C)potatoes and carrots
D)cereal grains and soybeans
Answer: D
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) There are 13 standards that a sustainable system of food production must meet.
A)True
B)False
Answer: True
Q2) _____ is an example of an allied industry.
A)Packaging
B)Production
C)Manufacturing
D)Distribution
Answer: A
Q3) 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
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) 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
Q2) Amino acids join by forming peptide bonds.
A)True
B)False
Answer: True
Q3) Some food additives,called antioxidants,function to inhibit the oxidation of food lipids.
A)True
B)False
Answer: True
Q4) Sodium maintains the acid base balance outside the cells and regulates the osmosis of body fluids.
A)True
B)False
Answer: True
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) Good food choices can help reduce the risk of chronic diseases such as heart disease,diabetes,and stroke.
A)True
B)False
Q2) RDA stands for Recommended _____ Allowances.
A)Dose
B)Dietary
C)Dairy
D)D-vitamin
Q3) Vegetarian diets are inconsistent with the Dietary Guidelines for Americans and vegetarians must add vitamin B12,vitamin D,and calcium to their diet.
A)True
B)False
Q4) Good diets can reduce major risk factors for chronic diseases such as obesity,high blood pressure,and high blood cholesterol.
A)True
B)False
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) The informal name for an involuntary muscle cramp that can last for a few minutes,hours,or even days is _____.
A)charley horse
B)muscle contraction
C)stitch
D)kink
Q2) Energy in food is measured in terms of calorimeters.
A)True
B)False
Q3) Food-composition tables are not used to provide nutritional counseling or to estimate the nutritional content of individual diets.
A)True
B)False
Q4) _____ have been used to determine the calorie content of foods.
A)Jacket calorimeter
B)Electric calorimeter
C)Steel calorimeter
D)Bomb calorimeter
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) The active ingredient in hot chili peppers is a substance called _____.
A)capsaicin
B)phenolic compounds
C)arabinose
D)ester
Q2) _____ are guidelines that a company uses to evaluate the design and construction of food-processing plants and equipment.
A)CGMP
B)HACCP
C)TQM
D)USDA
Q3) Naturally occurring ____ play a role in food coloring.
A)enzymes
B)sugars
C)pigments
D)carbohydrates
Q4) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
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) Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
A)True B)False
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) The weight of a freeze-dried food is reduced by _____ without a change in its volume.
A)40 percent to 50 percent
B)70 percent to 90 percent
C)20 percent to 35 percent
D)55 percent to 65 percent
Q4) High hydrostatic pressure (HHP)is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.
A)True
B)False
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) Smoke contains formaldehyde and other preservatives so adding smoke helps reduce microbial populations.
A)True
B)False
Q2) Much of today's harvesting is accomplished by mechanical methods because fruits and vegetables are delicate items and must reach maturity before harvesting.
A)True
B)False
Q3) Food-borne disease is caused when microorganisms present in food causes an infection in the human who consumes the food.
A)True
B)False
Q4) 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
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) 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
Q3) 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
Q4) Fish packed in oil is difficult to sterilize because protein and oils protect _____.
A)bacterial spores
B)yeasts
C)insects
D)fungi
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) Enzymes in fruits can cause _____.
A)flavor changes
B)compaction and increased sugar levels
C)browning and loss of vitamin C
D)rancidity
Q2) Freezing food makes the texture of a product _____ when it thaws.
A)harder
B)significantly drier
C)crispier
D)much softer
Q3) Freezing is the gentlest of all food-preservation methods.
A)True
B)False
Q4) Water contained in foods does not contain any solutes.
A)True
B)False
Q5) Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.
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) _____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting
Q2) Dehydrated and dried foods are heavier.
A)True
B)False
Q3) Dried foods are sterile.
A)True
B)False
Q4) Which of the following food items is safest to dry outdoors?
A)Vegetables
B)Fruits
C)Fish
D)Meat jerkies
Q5) Dehydration is a new technology for the preservation of food.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 13
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) Ohmic heating cannot be used for treating proteinaceous foods.
A)True
B)False
Q2) Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.
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) Microwaves generate heat inside a food using water friction.
A)True
B)False
Q5) The use of plastic lining prevents foods from heating evenly in a microwave.
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) Microorganisms can become food,and biotechnology changes the way microorganisms are used.
A)True
B)False
Q3) Single-celled proteins (SCPs)can be used for _____.
A)animal feed
B)medicinal purposes
C)fermenting alcohol
D)alternative fuels
Q4) Biotechnology cannot improve the flavor of food.
A)True
B)False
Q5) Biotechnology and its changes to food production has been universally accepted.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 15
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) _____ is a certifiable color.
A)Canthaxanthin
B)Ferrous gluconate
C)Titanium dioxide
D)FD&C Blue No.1
Q2) One principal function of food additives is to maintain food freshness.
A)True
B)False
Q3) Color additives are no longer permitted for direct addition to human food in the United States.
A)True
B)False
Q4) The Delaney clause states that the food industry cannot add any substance to food if it induces cancer when ingested by humans or animals.
A)True
B)False
Q5) Consumers constantly demand new and improved fat replacers.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 16
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) 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) Packaging is an industry in itself,and some universities offer degree programs in package engineering.
A)True
B)False
Q3) If packaging is _____,the container will not transfer nonfood chemicals into the food and does not contain chemicals that could be hazardous to human health.
A)sterilized
B)hermetically sealed
C)sanitary
D)food-grade
To view all questions and flashcards with answers, click on the resource link above. Page 17
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) 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
Q2) 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
Q3) Most milk in the United States is produced by cows.
A)True
B)False
Q4) High quality milk has a high number of somatic cells.
A)True
B)False
Q5) One well-known substitute for a milk product is margarine.
A)True
B)False
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) _____ percentage is the percentage yield of chilled carcass in relation to the weight of the live animal.
A)Weight
B)Merit
C)Distinction
D)Dressing
Q2) The word meat generally refers to _____.
A)any edible part of an animal carcass
B)the skeletal muscle from the carcasses of animals
C)all parts of an animal carcass that can be used for food
D)muscle and fat cut from an animal carcass for consumption
Q3) The dressing percentage of lamb is the percentage yield of the fresh carcass.
A)True
B)False
Q4) Inspection takes place at practically every step of the livestock procurement and meatpacking processes.
A)True
B)False
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) The _____ determines the color of the shell.
A) quality of the egg
B) time of year
C) breed of hen
D) geographic region
Q2) Yolk color depends on _____.
A)quality of the egg
B)time of year
C)breed of hen
D)geographic region
Q3) A 3-ounce piece of roasted chicken or turkey breast provides _____ kcal of energy.
A)about 140
B)approximately 160
C)more than 200
D)less than 100
Q4) Chickens,turkeys,ducks,geese,guineas,and pigeons are all eligible for grading and certification services provided by the USDA.
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 classified as lean must have _____ percent fat.
A)no more than 4
B)a maximum of 3
C)approximately 5
D)less than 2
Q2) Fish and shellfish should be cooked within _____ of purchase.
A)1 day
B)2 days
C)5 days
D)1 week
Q3) _____ farming is concentrated in Mississippi,Arkansas,Alabama,and Louisiana.
A)Rainbow trout
B)Catfish
C)Salmon
D)Prawn
Q4) Fish and shellfish must never sit unrefrigerated for long.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 21
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) The inner portion of a grain kernel,which is granulated with difficulty,is known as the
A)middlings
B)interior
C)heart
D)core
Q2) Disodium phosphate _____.
A)changes the pH of the cereal
B)strips the germ from the cereal
C)causes the cereal to cook more slowly
D)prevents the swelling of cereal
Q3) When soaked,ground fine,and strained,soybeans produce a fluid called _____.
A)soy yogurt
B)soybean milk
C)soy sauce
D)tempeh
Q4) Pastry is a mechanical steam-leavened product.
A)True
B)False
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) The term vegetable includes many different parts of plants,including some fruits.
A)True
B)False
Q2) Under federal guidelines,retailers must provide nutrition information for the _____ most frequently eaten raw vegetables.
A)20
B)23
C)25
D)27
Q3) Tubers are _____.
A)roots
B)bulbs
C)underground fruit
D)enlarged underground stems
Q4) Fruits and vegetables vary widely in carbohydrate and protein content.
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) Monoglycerides and diglycerides are used as _____ in a variety of foods.
A)fat substitutes
B)flavor enhancers
C)mimetics
D)emulsifiers
Q2) Fatty acids are chains of _____ carbon atoms.
A)4 to 28
B)2 to 32
C)up to 38
D)up to 42
Q3) Dry heat cannot be used to render fat.
A)True
B)False
Q4) Margarines and various spreads found in the market can range from _____% fat.
A)85 to 100
B)60 to 70
C)10 to 90
D)75 to 95
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) Sugar alcohols contain _____ kcal of energy per gram.
A)4
B)6
C)8
D)9
Q2) The classic example of using invert sugar in foods is _____.
A)peanut brittle
B)candy bars with nuts
C)rock candy
D)chocolate-covered cherries
Q3) Sugars and sugary foods provide a valuable and inexpensive source of energy.
A)True
B)False
Q4) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
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) Through history,beer,wine,chocolate,coffee,and tea all became important beverages.
A)True
B)False
Q2) 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
Q3) The consumption of bottled water in 2012 amounted to every person in the United States drinking an average of _____ gallons of bottled water.
A)2.9
B)10.5
C)15.4
D)30.8
Q4) Synthetic flavors are simple compounds.
A)True
B)False
Q5) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
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) Solid wastes sent to a sewer undergo size reduction and are mixed with water.
A)True
B)False
Q2) Converting raw products into finished food products requires _____.
A)nonpotable water
B)distilled water
C)very little water
D)large quantities of water
Q3) Disposal of solid wastes as animal feed is the most common method.
A)True
B)False
Q4) _____ is being attacked aggressively by public agencies and the public at large.
A)Commercial food producers
B)The EPA
C)Water conservation
D)Pollution
Q5) The federal government requires that wastewater exiting a food-processing plant be potable.
A)True
B)False
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) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
Q2) Organisms need _____ in order to grow.
A)bound water
B)free moisture
C)fat
D)nonfermentable carbohydrates
Q3) Of all the microorganisms,_____ are the greatest threat to food safety.
A)fungi
B)parasites
C)viruses
D)bacteria
Q4) The United States has the safest food supply in the world.
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) _____ have standards or limits for total counts of SPCs.
A)Only meat and poultry
B)Only dairy products
C)Most foods
D)All foods
Q2) _____ put stickers with the USDA grade shield on individual packages of meat.
A)Retailers
B)Wholesalers
C)Production facilities
D)Inspectors
Q3) Meat and poultry products are regulated by _____.
A)PETA
B)federal consumer advocate groups
C)the FDA
D)the USDA
Q4) The Nutrition Labeling and Education Act protects consumers against partial truths,mixed messages,and fraud regarding nutrition information.
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) Eradicating poverty is essential to improving access to food.
A)True
B)False
Q2) Biotechnology contributes to genetic improvements in cereal,root crops,vegetables,and industrial crops as well as to animal health.
A)True
B)False
Q3) 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
Q4) An estimated _____ of American households were food insecure at least some time during 2013.
A)14.3%
B)7.8%
C)18.4%
D)20.7%
To view all questions and flashcards with answers, click on the resource link above. Page 30
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) Dental caries is caused by the action of acids on the enamel surface.
A)True
B)False
Q2) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
Q3) Phytochemicals are _____.
A)carcinogens for humans
B)protection for a plant
C)the primary cause of inflammation
D)another name for vitamins
Q4) A _____ is a food or part of a food that allegedly provides medicinal or health benefits,including the prevention and treatment of disease.
A)phytonutrient
B)demineralizer
C)nutraceutical
D)carbinol
Q5) Food acts as medicine to maintain health,as well as prevent and treat disease.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
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 _____ usually supervises the activities of specialist chefs,chefs,cooks,and other kitchen workers.
A)sous chef
B)executive chef
C)specialist chef
D)journeyman
Q2) An applied chemical technologist can be called a food technologist.
A)True
B)False
Q3) Those individuals working for themselves must develop a trait called entrepreneurship.
A)True
B)False
Q4) In terms of the value of shipments,food processing is the largest manufacturing industry in the United States.
A)True
B)False
Q5) Education and experience vary widely for jobs and careers in the food industry.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 32