Nutrition and Food Science Review Questions
Course Introduction
This course provides a comprehensive overview of the fundamental principles of nutrition and food science, examining the relationship between diet, health, and disease. Students will explore the structure and function of nutrients, the digestive process, and the nutritional requirements throughout the human lifespan. The course also covers food composition, food safety, and the impact of food processing on nutrient availability. Emphasis is placed on evaluating dietary patterns, current issues in food technology, and the role of nutrition in promoting overall wellness and preventing chronic illnesses.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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30 Chapters
600 Verified Questions
600 Flashcards
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Page 2
Chapter 1: Overview of Food Science
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Sample Questions
Q1) 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
Q2) The food industry is divided into four major segments: production,manufacturing and processing,distribution,and marketing.
A)True
B)False
Answer: True
Q3) 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
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Page 3
Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) Scientists working in the food system _____.
A)can never be absolutely certain that an experiment has eliminated all of the variables that might influence its results
B)must continue their experiments until they have eliminated all of the variables that might influence the results
C)are required by the FDA to perform,identify,and document all of the possible variables that could influence the results of an experiment
D)rely on absolute certainties in their experiments to ensure food safety in the products that they test and approve
Answer: A
Q2) Food isa global commodity.
A)True
B)False
Answer: True
Q3) The food industry is low volume and high-markup.
A)True
B)False
Answer: False
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Protein is supplied from plant and animal sources and once absorbed in the body make up about _____ of the human body.
A)50 percent
B)10 percent
C)15 percent
D)20 percent
Answer: D
Q2) ____ is the most common polysaccharide added to food products.
A)Water
B)Salt
C)Glucose
D)Starch
Answer: D
Q3) Some food additives,called antioxidants,function to inhibit the oxidation of food lipids.
A)True
B)False
Answer: True
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Page 5
Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) The RDA has been revised many times,although we are currently using the edition published in _____.
A)1989
B)1998
C)1972
D)2006
Q2) The liver secretes many digestive enzymes into the small intestine.
A)True
B)False
Q3) Fat contributes about ____ calories per gram.
A)9
B)10
C)8
D)7
Q4) ____ percent of the adult body is made up of water.
A)Fifty-five
B)Sixty-five
C)Seventy-five
D)Eighty-five
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Chapter 5: Food Composition
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Sample Questions
Q1) Gas chromatography measures the caloric content of foods.
A)True
B)False
Q2) _____ have been used to determine the calorie content of foods.
A)Jacket calorimeter
B)Electric calorimeter
C)Steel calorimeter
D)Bomb calorimeter
Q3) _____ often will relieve muscle cramps.
A)Drinking electrolyte drinks
B)Drinking milk
C)Avoiding foods with potassium
D)Avoiding foods high in sodium
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
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) A food's appearance refers to its shape,size,condition,and color.
A)True
B)False
Q2) ____ standards help ensure food quality.
A)National
B)Quality
C)Packing
D)Legal
Q3) 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
Q4) Fruits and vegetables are graded based on their ____ and ____.
A)size,shape
B)color,size
C)smell,shape
D)smell,color
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Page 8
Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) ____ and ____ are already solid and lend themselves to sun or tray drying.
A)Cheese,meats
B)Fruits,vegetables
C)Cheese,vegetables
D)Fruits,meats
Q2) ____ can be achieved on the basis of density or size and shape.
A)Separation
B)Quality
C)Clarification
D)Flavor
Q3) The most common drying method is an older method called roller drying.
A)True
B)False
Q4) 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
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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) ____ can destroy the microorganisms and inactivate enzymes.
A)Radiation
B)Cooling
C)Drying
D)Freezing
Q3) Microbial growth slows at temperatures under ____ºF.
A)80
B)70
C)60
D)50
Q4) Rigor mortis is an essential process in the conversion of live muscle to meat.
A)True
B)False
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Page 10
Chapter 9: Heat
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Sample Questions
Q1) 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
Q2) Sugar,starch,protein,fats,and oils protect bacterial spores,making some foods difficult to sterilize.
A)True
B)False
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) Complete sterilization has no effect on the quality of a food product.
A)True
B)False
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11
Chapter 10: Cold
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Sample Questions
Q1) Blanching _____ enzymes in vegetables.
A)activates
B)inactivates
C)slows down
D)speeds up
Q2) Freezing destroys microorganisms.
A)True
B)False
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) Enzymes in fruits and vegetables are slowed down but not destroyed during freezing.
A)True
B)False
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Page 12
Chapter 11: Drying and Dehydration
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Sample Questions
Q1) The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.
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) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q4) Dried foods are sterile.
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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Sample Questions
Q1) Why is irradiation used in only a few applications even though it has been approved for many uses in more than 35 countries?
A)Patents on the technology prevent widespread use
B)Consumer concern and the cost of building facilities
C)The extremely limited uses for the technology
D)Known health risks and governmental oversight programs
Q2) Irradiation is known as a _____ process.
A)cold
B)warm
C)hot
D)frozen
Q3) Ionizing radiation and microwaves are invisible energy waves moving through space.
A)True
B)False
Q4) Microwaves generate heat inside a food using water friction.
A)True
B)False
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Page 14
Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Sample Questions
Q1) Fermentation is a new form of food preservation.
A)True
B)False
Q2) Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.
A)True
B)False
Q3) Some microorganisms are used for animal feed and human food.
A)True
B)False
Q4) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q5) Cheese making relies on the fermentation of _____.
A)dextrose
B)lactose
C)maltose
D)galactose
Page 15
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Chapter 14: Food Additives
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Sample Questions
Q1) The banning of cyclamates in _____ produced a presidential directive to review the safety of the GRAS substances and led to the FDA's cyclic review of all direct and indirect additives.
A)1969
B)1958
C)2002
D)1985
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) Amalean I and Amalean II are _____.
A)fat replacers
B)nutritional additives
C)color modifiers
D)texturing agents
Q4) One principal function of food additives is to maintain food freshness.
A)True
B)False
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Chapter 15: Packaging
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Sample Questions
Q1) _____ containers come into direct contact with food.
A)Primary
B)Secondary
C)Tertiary
D)All of the above
Q2) Packaging innovation is becoming more about cost than convenience.
A)True
B)False
Q3) Food-packaging development started with humans' earliest beginnings.
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) Aluminum _____.
A)is highly corrosive
B)creates shipping concerns
C)has less structural strength than steel cans
D)requires a side and bottom seam for an effective seal
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Chapter 16: Milk
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Sample Questions
Q1) _____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.
A)Sour cream
B)Cream cheese
C)Yogurt
D)Whipped cream
Q2) One well-known substitute for a milk product is margarine.
A)True
B)False
Q3) Traditionally,cheese was made as a way to preserve milk's nutrients.
A)True
B)False
Q4) 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
Q5) High quality milk has a high number of somatic cells.
A)True
B)False
Page 18
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Chapter 17: Meat
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Sample Questions
Q1) 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
Q2) The dressing percentage of lamb is the percentage yield of the fresh carcass.
A)True
B)False
Q3) _____ 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
Q4) Canning subjects meat products to sufficient heating to control pathogenic and spoilage microorganisms.
A)True
B)False
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Page 19
Chapter 18: Poultry and Eggs
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Sample Questions
Q1) The moment an egg is laid,physical and chemical changes begin to reduce its freshness.
A)True
B)False
Q2) In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.
A)True
B)False
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) Turkey hens are marketed at _____ weeks of age.
A)16
B)12 to 14
C)16 to 20
D)10
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Page 20
Chapter 19: Fish and Shellfish
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Sample Questions
Q1) Unlike red meat,fish and shellfish do not contain every essential amino acid.
A)True
B)False
Q2) Fresh fish fillets will have a fishy odor.
A)True
B)False
Q3) Fresh fish held at 60 degrees F (16 degrees C)remains good for _____.
A)three days
B)up to five days
C)only a day at most
D)no more than 3 hours
Q4) Minced fish flesh can be washed to remove color and flavor.
A)True
B)False
Q5) Shellfish cannot be successfully raised in captivity.
A)True
B)False
Q6) Fish and shellfish provide a source of high-quality protein in the human diet.
A)True
B)False
Page 21
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Chapter 20: Cereal Grains, Legumes, and Oilseeds
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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) Most soybeans are _____.
A)black
B)white
C)yellow
D)brown
Q3) 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
Q4) Pastry is a mechanical steam-leavened product.
A)True
B)False
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Chapter 21: Fruits and Vegetables
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Sample Questions
Q1) 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
Q2) The _____ tissue generally is a layer of protective tissue.
A)vascular
B)dermal
C)supportive
D)supporting
Q3) Under federal guidelines,retailers must provide nutrition information for the _____ most frequently eaten raw vegetables.
A)20
B)23
C)25
D)27
Q4) 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) Stability and functionality are obtained by their modification through hydrogenation.
A)True
B)False
Q2) Food science is concerned most with the _____.
A)compound lipids
B)spingolipids
C)simple lipids
D)derived lipids
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) Deodorization removes odor from oil.
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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Sample Questions
Q1) Cocoa is made by removing some of the cocoa butter.
A)True
B)False
Q2) Butter,milk,starch,egg white,gelatin,fats,pectins,gums,cocoa,and corn syrup are commonly used as crystal _____.
A)interfering agents
B)hydrolyzing ingredients
C)facilitating additives
D)hardening proxies
Q3) HFCS is manufactured from _____.
A)sugar cane
B)molasses
C)cornstarch
D)honey
Q4) The most common sweetener used in candies and chocolates is _____.
A)sucrose
B)brown sugar
C)honey
D)maple syrup
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Chapter 24: Beverages
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Sample Questions
Q1) Natural or table wines with an alcohol content of _____are generally consumed with meals.
A)3.2 percent
B)6 percent
C)8 percent to 14 percent
D)15 percent to 24 percent
Q2) Carbonated beverages became know as "pop" in some places because of the sound the bubbles produced when they exploded.
A)True
B)False
Q3) Sucrose is sweeter than high-fructose sugars.
A)True
B)False
Q4) _____ beverages are aromatic alternatives to coffee.
A)nuts
B)cherries
C)kernels
D)berries
Q5) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
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Chapter 25: Environmental Concerns and Processing
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Sample Questions
Q1) Packing technology must balance food protection with environmental consciousness.
A)True
B)False
Q2) _____ uses methods to capture all nonliquid waste and prevent it from entering the wastewater.
A)A solids-recovery basin
B)An activated sludge system
C)Dry cleanup
D)Exhaust scrubber
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) Disposal of solid wastes as animal feed is the most common method.
A)True
B)False
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Chapter 26: Food Safety
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Sample Questions
Q1) 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
Q2) A _____ is an organism whose genes have been artificially altered through genetic engineering.
A)transgenic organism
B)transient food
C)genetic deviation
D)crossgenic nutrient
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
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Page 28
Chapter 27: Regulation and Labeling
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Sample Questions
Q1) In _____,the Food and Drug Administration established nutrition labeling or guidelines for labeling the nutrient and caloric content of food products.
A)1960
B)1973
C)1987
D)2002
Q2) When meat is graded,a shield-shaped purple mark is stamped on the carcass.
A)True
B)False
Q3) Recent changes in food labeling provide the consumer with even less complete information than before.
A)True
B)False
Q4) Of all functions in the food industry,quality assurance (QA)requires more diverse technical and analytical skills than most jobs.
A)True
B)False
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29
Chapter 28: World Food Needs
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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) With regard to hunger,total world population is more important than where people live.
A)True
B)False
Q4) Eradicating poverty is essential to improving access to food.
A)True
B)False
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Chapter 29: Food and Health
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Sample Questions
Q1) _____ is an abnormal response to a food triggered by the body's immune system.
A)IgE
B)A food allergy
C)Type II diabetes
D)Acid reflux
Q2) _____ 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
Q3) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
Q4) Phytochemicals are another name for vitamins.
A)True
B)False
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Chapter 30: Careers in Food Science
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Sample Questions
Q1) 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
Q2) Education and experience vary widely for jobs and careers in the food industry.
A)True
B)False
Q3) Only a small portion of individuals in the workplace must excel at using information technology.
A)True
B)False
Q4) Those individuals working for themselves must develop a trait called entrepreneurship.
A)True
B)False
Q5) Very few people can be entrepreneurs.
A)True
B)False
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