Introduction to Food Studies
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Course Introduction
Introduction to Food Studies explores the complex relationships between food, culture, society, and the environment. This course examines historical and contemporary issues in food production, distribution, and consumption, considering the cultural, ethical, economic, and political factors that shape our food systems. Students will gain an understanding of how food is intertwined with identity, globalization, sustainability, and public health, drawing on interdisciplinary perspectives from anthropology, sociology, history, and environmental studies. Through readings, discussions, and case studies, students will critically analyze the role of food in shaping communities and global societies.
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) Todays consumers more often combine meals with time engaged in activities such as shopping,working,and traveling.
A)True
B)False
Answer: True
Q2) As income rises,the proportion spent for food rises.
A)True
B)False
Answer: False
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
Q4) Since 1990 fresh and frozen fruit consumption has increased about 24 percent.
A)True
B)False
Answer: True
Page 3
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Chapter 2: Food Systems and Sustainability
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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) _____ risk-management options include production risks and marketing risks.
A)Insurance
B)Noninsurance
C)Assurance
D)Nonassurance
Answer: B
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Cabbage and broccoli are excellent sources of flavonoids,isoflavanoids,and other polyphenols that act as antioxidants and estrogenic agonists and antagonists.
A)True
B)False
Answer: False
Q2) Which micromineral is essential for the production of the thyroid hormones?
A)calcium
B)iodine
C)fluorine
D)magnesium
Answer: B
Q3) Cholesterol is considered an essential nutrient because the body cannot produce all the cholesterol it needs.
A)True
B)False
Answer: False
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Page 5
Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) The RDA was initially established during _____.
A)World War II
B)World War I
C)the Korean Conflict
D)the Depression
Q2) 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
Q3) ____ percent of the adult body is made up of water.
A)Fifty-five
B)Sixty-five
C)Seventy-five
D)Eighty-five
Q4) Good food choices can help reduce the risk of chronic diseases such as heart disease,diabetes,and stroke.
A)True
B)False
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Chapter 5: Food Composition
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Q1) A large calorie or kilocalorie equals 1,000 cal.
A)True
B)False
Q2) The definition generally accepted in the United States and standard in thermochemistry is1 cal equals _____ joules (J).
A)4.1840
B)5.2840
C)3.5840
D)6.0840
Q3) Spectrophotometry measures the caloric content of foods.
A)True
B)False
Q4) Methods such as liquid chromatography and gas chromatography determine the composition of foods.
A)True
B)False
Q5) Gas chromatography measures the caloric content of foods.
A)True
B)False
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Chapter 6: Quality Factors in Foods
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Q1) _____ can define the color of a food precisely and define the foodwith numbers for the three components value,hue,and chroma.
A)Tristimulus colorimetry
B)Penetrometer
C)Viscometer
D)Succulometer
Q2) Heat denaturation changes foods' solubility and texture,and light oxidation of protein causes off flavors.
A)True
B)False
Q3) Food science determines and uses completely human methods to measure food-quality factors rather than chemical or mechanical techniques.
A)True
B)False
Q4) Food preferences for the Pacific Northwest include hot brown sandwich,shrimp and grits,biscuits and gravy,and Brunswick stew.
A)True
B)False
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Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) _____ 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
Q2) ____ can be achieved on the basis of density or size and shape.
A)Separation
B)Quality
C)Clarification
D)Flavor
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) Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
A)True
B)False
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Chapter 8: Food Deterioration
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Sample Questions
Q1) Only infant formula and a few other foods are required by federal law to be labeled with an expiration date.
A)True
B)False
Q2) Most bacteria are killed at ____º to ____ºF,but spores are not.
A)150,175
B)180,200
C)160,200
D)175,200
Q3) 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
Q4) Life forms in the fungus kingdom,such as molds,mushrooms,and yeasts,are in the plant family.
A)True
B)False
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Chapter 9: Heat
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Sample Questions
Q1) Sugar,starch,protein,fats,and oils protect bacterial spores,making some foods difficult to sterilize.
A)True
B)False
Q2) 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
Q3) Still retorts are used only in complex commercial canning operations.
A)True
B)False
Q4) According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of _____.
A)a difference in temperature
B)a physical connection
C)a chemical reaction
D)electrons from one combining with the other
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Chapter 10: Cold
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Q1) Blanching _____ enzymes in vegetables.
A)activates
B)inactivates
C)slows down
D)speeds up
Q2) Freezing is the gentlest of all food-preservation methods.
A)True
B)False
Q3) No other form of food preservation currently offers the convenience that frozen foods do.
A)True
B)False
Q4) In rapid freezing,a large number of small ice crystals are formed.
A)True
B)False
Q5) Refrigeration is not good for every food.
A)True
B)False
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Chapter 11: Drying and Dehydration
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Q1) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q2) A minimum temperature of _____ is needed for drying food outdoors.
A)85 degrees F
B)90 degrees F
C)95 degrees F
D)100 degrees F
Q3) As a product dries,its _____ water evaporates first.
A)salt hydrate
B)glucose monohydrate
C)colloidal gel
D)free
Q4) The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.
A)True
B)False
Q5) Dehydrated and dried foods are heavier.
A)True
B)False
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Chapter 12: Radiant and Electrical Energy
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Q1) The latest approval for irradiation occurred in _____ for molluscan shellfish.
A)2012
B)2000
C)2005
D)1997
Q2) Ohmic heating's major advantage is that it simultaneously heats solid pieces and liquids in a food.
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) 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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Q1) The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.
A)genetic engineering
B)biotechnology
C)recombinant DNA technology
D)genetic repurposing
Q2) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q3) Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.
A)True
B)False
Q4) Biotechnology and its changes to food production has been universally accepted.
A)True
B)False
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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Q1) One principal function of food additives is to maintain food freshness.
A)True
B)False
Q2) 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
Q3) _____ is a certifiable color.
A)Canthaxanthin
B)Ferrous gluconate
C)Titanium dioxide
D)FD&C Blue No.1
Q4) The Delaney clause was a _____ amendment to the Food,Drug,and Cosmetic Act.
A)1958
B)1962
C)1970
D)1985
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Chapter 15: Packaging
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Sample Questions
Q1) A modern food package has many functions,but its main purpose is to physically protect a product during transport.
A)True
B)False
Q2) _____ tests measure barrier properties,strength,heat-seal ability,and clarity.
A)Chemical
B)Clarification
C)Mechanical
D)Mitigation
Q3) Packaging innovation is becoming more about cost than convenience.
A)True
B)False
Q4) Packaging is an industry in itself,and some universities offer degree programs in package engineering.
A)True
B)False
Q5) Tin-free steel must be soldered at the seams.
A)True
B)False
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Chapter 16: Milk
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Sample Questions
Q1) Removing water from milk does not change its shelf life.
A)True
B)False
Q2) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
Q3) 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
Q4) Federal law requires that butter contain _____ percent milk fat.
A)no more than 65
B)approximately 70
C)roughly 75
D)at least 80
Q5) One well-known substitute for a milk product is margarine.
A)True
B)False
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Chapter 17: Meat
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Q1) For beef,_____ hours are required for rigor mortis to be complete.
A)1 to 6
B)up to 24
C)approximately 15
D)6 to 12
Q2) Textured protein products are usually at least 80 percent protein.
A)True
B)False
Q3) A method was invented in the _____ for spinning vegetable proteins into solution for manufacturing protein products from plant materials.
A)1990s
B)1970s
C)1950s
D)1940s
Q4) The fat content of processed meat products is regulated by _____.
A)the USDA
B)consumer advocate groups
C)the World Health Organization
D)meat producers
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Chapter 18: Poultry and Eggs
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Q1) When an entire muscle is discolored,it is frequently the breast muscle.
A)True
B)False
Q2) 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
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
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Chapter 19: Fish and Shellfish
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Q1) Fish and shellfish should be cooked within _____ of purchase.
A)1 day
B)2 days
C)5 days
D)1 week
Q2) Fish are preserved in all of the following ways except:
A)salting
B)curing
C)irradiation
D)smoking
Q3) Fish and shellfish must never sit unrefrigerated for long.
A)True
B)False
Q4) Fresh fish fillets will have a fishy odor.
A)True
B)False
Q5) Most fish are processed into products such as animal feeds,fish oil,and a wide variety of other products.
A)True
B)False
Page 21
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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) Soy sprouts are more popular than mung bean and alfalfa sprouts.
A)True
B)False
Q3) Pastry is a mechanical steam-leavened product.
A)True
B)False
Q4) The outer layer of a cereal grain kernel is the _____.
A)germ
B)endosperm
C)bran
D)aleurone layer
Q5) Gluten has a high density compared to starch.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Q1) _____ juice is the most commonly processed juice.
A)Apple
B)Orange
C)Grape
D)Tomato
Q2) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
Q3) The term vegetable includes many different parts of plants,including some fruits.
A)True
B)False
Q4) Fresh as well as canned and frozen vegetables provide a variety of vitamins,minerals,and fiber.
A)True
B)False
Q5) If blanched before freezing,vegetables prematurely turn brown or oxidize before they can be marketed.
A)True
B)False
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Chapter 22: Fats and Oils
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Q1) The first step in the refining process of many oils is _____.
A)alkali refining
B)bleaching
C)degumming
D)hydrogenating
Q2) _____ oil does not require winterization.
A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed
Q3) The _____ can influence the render fat's color and flavor.
A)atmospheric pressure
B)humidity
C)age of the animal
D)temperature used
Q4) Dry heat cannot be used to render fat.
A)True
B)False
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Chapter 23: Candy and Confectionery
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Q1) Candies based on a crystalline sugar include _____.
A)gummy candies
B)chewy candies
C)brittles
D)fondant
Q2) Dutch processed cocoa is _____.
A)lighter in color
B)used only in commercial manufacturing
C)treated with a mild alkali treatment
D)an outdated method that produces substandard cocoa
Q3) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
Q4) A good example of caramelization is in the making of peanut brittle.
A)True
B)False
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Chapter 24: Beverages
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Q1) The final concentration of sugar in a soft drink is _____.
A)5 percentto 8 percent
B)15 percent to 22 percent
C)8 percent to 14 percent
D)18 percent to 24 percent
Q2) In _____,British chemist Joseph Priestley discovered how to artificially carbonate water.
A)1767
B)1860
C)1888
D)1910
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) Tea ranks first as the most popular beverage in the world.
A)True
B)False
Q5) 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) In cases when incineration and use of solid wastes as fuel are an option,the moisture content must be _____.
A)between 10 percent and 20 percent
B)10 percent or less
C)50 percent or more
D)greater than 25 percent
Q2) Disposal of solid wastes as animal feed is the most common method.
A)True
B)False
Q3) Packing technology must balance food protection with environmental consciousness.
A)True
B)False
Q4) Common _____ processes use a variety of mechanical means such as screw presses,belt presses,and vacuum filters.
A)eradicating
B)unclogging
C)desolidification
D)dewatering
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Chapter 26: Food Safety
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Q1) Biotechnology is new.
A)True
B)False
Q2) Of all the microorganisms,_____ are the greatest threat to food safety.
A)fungi
B)parasites
C)viruses
D)bacteria
Q3) Water comprises approximately _____ of cleaning and sanitizing solutions.
A)nearly 93 percent
B)approximately 90 percent
C)up to 95 percent
D)95 percent to 99 percent
Q4) 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
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Chapter 27: Regulation and Labeling
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Q1) No foods are exempt from nutrition labeling.
A)True
B)False
Q2) Food labels have ingredients listed in descending order based on their weight.
A)True
B)False
Q3) Of all functions in the food industry,quality assurance (QA)requires more diverse technical and analytical skills than most jobs.
A)True
B)False
Q4) 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
Q5) When meat is graded,a shield-shaped purple mark is stamped on the carcass.
A)True
B)False
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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) 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
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) Biotechnology contributes to genetic improvements in cereal,root crops,vegetables,and industrial crops as well as to animal health.
A)True
B)False
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Chapter 29: Food and Health
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Q1) Plant sources that are rich in MUFAs (monosaturated fatty acids)include _____.
A)vegetables
B)fruits
C)grains
D)nuts
Q2) _____ are highly reactive chemicals that have the potential to harm cells.
A)Phytochemicals
B)Antioxidants
C)Free radicals
D)Endogenous antioxidants
Q3) Free radicals are highly reactive chemicals that have the potential to harm cells.
A)True
B)False
Q4) Phytochemicals are another name for vitamins.
A)True
B)False
Q5) Dental caries is caused by the action of acids on the enamel surface.
A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) Very few people can be entrepreneurs.
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 _____ 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
Q4) Education and experience vary widely for jobs and careers in the food industry.
A)True
B)False
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