Question 1

Which of the following statements about threshold concentration is incorrect (false)?

Accepted Answer

A)  Subthreshold salt levels increase perceived sweetness. 
B)  Subthreshold salt levels decrease perceived acidity. 
C)  Subthreshold acid concentrations make a food taste less salty. 
D)  Subthreshold sugar concentrations make a food taste less salty. 
E)  all of the above answers are correct 
A)  Subthreshold salt levels increase perceived sweetness. 
B)  Subthreshold salt levels decrease perceived acidity. 
C)  Subthreshold acid concentrations make a food taste less salty. 
D)  Subthreshold sugar concentrations make a food taste less salty. 
E)  all of the above answers are correct

Question 2

Most people can differentiate between _____ odors.

Accepted Answer

A)  250 and 500 
B)  500 and 1000 
C)  1000 and 2000 
D)  2000 and 4000 
A)  250 and 500 
B)  500 and 1000 
C)  1000 and 2000 
D)  2000 and 4000

Question 3

Approximately 75% of the impression of a food's flavor comes from taste and odor.

Accepted Answer

A) True 
 B)False

Question 4

Matching
Definition choices:
-flavor

Accepted Answer

A) relating to the sense of smell 
B) combined sense of taste, odor, and mouthfeel 
C) a description of a food's firmness or thickness 
D) relating to the sense of taste 
E) capable of evaporating like a gas into the air 
A) relating to the sense of smell 
B) combined sense of taste, odor, and mouthfeel 
C) a description of a food's firmness or thickness 
D) relating to the sense of taste 
E) capable of evaporating like a gas into the air

Question 5

The ability to distinguish between various odors

Accepted Answer

A)  diminishes over the time of exposure to the smells. 
B)  increases over the time of exposure to the smells. 
C)  stays the save over the time of exposure to the smells. 
D)  All of the above answers are correct depending on the specific smell. 
A)  diminishes over the time of exposure to the smells. 
B)  increases over the time of exposure to the smells. 
C)  stays the save over the time of exposure to the smells. 
D)  All of the above answers are correct depending on the specific smell.

Question 6

Functional foods may

Accepted Answer

A)  impart a physiological benefit that enhances overall health. 
B)  help prevent or treat a disease or condition. 
C)  improve physical or mental performance. 
D)  all the above answers are correct 
A)  impart a physiological benefit that enhances overall health. 
B)  help prevent or treat a disease or condition. 
C)  improve physical or mental performance. 
D)  all the above answers are correct

Question 7

The predominant source of information about nutrition for most consumers is

Accepted Answer

A)  radio. 
B)  magazine advertisements. 
C)  newspaper. 
D)  television. 
E)  family and friends.f. nutrition classes. 
A)  radio. 
B)  magazine advertisements. 
C)  newspaper. 
D)  television. 
E)  family and friends.f. nutrition classes.

Question 8

The 2010 Dietary Guidelines promote a healthy diet by emphasizing all of the following except

Accepted Answer

A)  consuming a variety of vegetables, legumes, and whole grains. 
B)  eating lean meats, poultry, seafood, seeds, and nuts. 
C)  consuming full-fat milk products. 
D)  limiting added sugars. 
E)  all of the above answers are correct 
A)  consuming a variety of vegetables, legumes, and whole grains. 
B)  eating lean meats, poultry, seafood, seeds, and nuts. 
C)  consuming full-fat milk products. 
D)  limiting added sugars. 
E)  all of the above answers are correct

Question 9

Consistency is expressed in terms of

Accepted Answer

A)  brittleness. 
B)  chewiness. 
C)  thinness. 
D)  elasticity (rubbery or gummy). 
E)  all of the above answers are correct 
A)  brittleness. 
B)  chewiness. 
C)  thinness. 
D)  elasticity (rubbery or gummy). 
E)  all of the above answers are correct

Question 10

Impressions of volatile flavor substances are provided by the sense of

Accepted Answer

A)  sight. 
B)  smell. 
C)  taste. 
D)  sound. 
E)  none of the above answers is correct 
A)  sight. 
B)  smell. 
C)  taste. 
D)  sound. 
E)  none of the above answers is correct

Question 11

The sour taste found in some foods comes from

Accepted Answer

A)  the chemical configuration of food molecules. 
B)  the acids found in food. 
C)  alkaloid compounds found in food. 
D)  ionized salts such as the salt ions in sodium chloride or other salts found naturally in foods. 
A)  the chemical configuration of food molecules. 
B)  the acids found in food. 
C)  alkaloid compounds found in food. 
D)  ionized salts such as the salt ions in sodium chloride or other salts found naturally in foods.

Question 12

The perception that a continuously present smell gradually decreases over time is called adaptation.

Accepted Answer

A) True 
 B)False

Question 13

The five basic taste stimuli include

Accepted Answer

A)  alkaline, bitter, sour, sweet, and salty. 
B)  sour, sweet, acidic, bitter, and savory. 
C)  sweet, sour, bitter, salty, and savory. 
D)  unami, savory, sweet, sour, and salty. 
E)  savory, bitter, metallic, sour, and sweet. 
A)  alkaline, bitter, sour, sweet, and salty. 
B)  sour, sweet, acidic, bitter, and savory. 
C)  sweet, sour, bitter, salty, and savory. 
D)  unami, savory, sweet, sour, and salty. 
E)  savory, bitter, metallic, sour, and sweet.

Question 14

Religious practices primarily influence dietary intake by

Accepted Answer

A)  defining what is and is not acceptable to eat. 
B)  declaring foods as acceptable or unacceptable and specifying preparation procedures. 
C)  requiring blessings and specialized preparation procedures before consumption. 
D)  requiring all food to be blessed and well cooked. 
A)  defining what is and is not acceptable to eat. 
B)  declaring foods as acceptable or unacceptable and specifying preparation procedures. 
C)  requiring blessings and specialized preparation procedures before consumption. 
D)  requiring all food to be blessed and well cooked.

Question 15

One of the least important limiting factors in the selection of food for consumption is cost.

Accepted Answer

A) True 
 B)False

Question 16

Matching
Definition choices:
-consistency

Accepted Answer

The answer of Matching
Definition choices:
-consistency...

Question 17

A concern regarding genetically engineered food is that "gene contamination" might occur.

Accepted Answer

A) True 
 B)False

Question 18

Some compounds like monosodium glutamate, often used in Chinese cooking, actually adjust the taste of meat and other foods by making them

Accepted Answer

A)  sweeter. 
B)  saltier. 
C)  sour. 
D)  bitter. 
A)  sweeter. 
B)  saltier. 
C)  sour. 
D)  bitter.

Question 19

Which of the following religious groups follows the practice of consuming halal meat?

Accepted Answer

A)  Buddhists 
B)  Hindus 
C)  Muslims 
D)  Mormons 
E)  Orthodox Jews 
A)  Buddhists 
B)  Hindus 
C)  Muslims 
D)  Mormons 
E)  Orthodox Jews

Question 20

One of the major positive attributes of genetically engineered foods is that they will not cause an allergic reaction in people who are normally allergic.

Accepted Answer

A) True 
 B)False

Exam 1: Food Selection

Which of the following statements about threshold concentration is incorrect (false)?

Most people can differentiate between _____ odors.

Approximately 75% of the impression of a food's flavor comes from taste and odor.

Matching Definition choices: -flavor

The ability to distinguish between various odors

Functional foods may

The predominant source of information about nutrition for most consumers is

The 2010 Dietary Guidelines promote a healthy diet by emphasizing all of the following except

Consistency is expressed in terms of

Impressions of volatile flavor substances are provided by the sense of

The sour taste found in some foods comes from

The perception that a continuously present smell gradually decreases over time is called adaptation.

The five basic taste stimuli include

Religious practices primarily influence dietary intake by

One of the least important limiting factors in the selection of food for consumption is cost.

Matching Definition choices: -consistency

A concern regarding genetically engineered food is that "gene contamination" might occur.

Some compounds like monosodium glutamate, often used in Chinese cooking, actually adjust the taste of meat and other foods by making them

Which of the following religious groups follows the practice of consuming halal meat?

One of the major positive attributes of genetically engineered foods is that they will not cause an allergic reaction in people who are normally allergic.

Food Evaluation

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