Question 1

Processing of foods generally decreases

Accepted Answer

A) vitamins. 
B) minerals. 
C) fiber. 
D) all of the above 
A) vitamins. 
B) minerals. 
C) fiber. 
D) all of the above

Question 2

Natural food colors include

Accepted Answer

A) vinegar and oranges. 
B) peppermint and banana. 
C) beet juice, grape hulls, and saffron. 
D) grapes and milk. 
A) vinegar and oranges. 
B) peppermint and banana. 
C) beet juice, grape hulls, and saffron. 
D) grapes and milk.

Question 3

Explain why cellulose has no calories.

Accepted Answer

Cellulose is a complex carbohydrate and

Question 4

The use of new and greener solvents has resulted in all of the following EXCEPT

Accepted Answer

A) safer reaction conditions. 
B) lower risk of fires. 
C) more hazardous reaction conditions. 
D) reduced production of waste materials. 
A) safer reaction conditions. 
B) lower risk of fires. 
C) more hazardous reaction conditions. 
D) reduced production of waste materials.

Question 5

Very low-density lipoproteins are the blood carriers of

Accepted Answer

A) triglycerides. 
B) oxygen. 
C) fatty acids. 
D) cholesterol. 
A) triglycerides. 
B) oxygen. 
C) fatty acids. 
D) cholesterol.

Question 6

A sticky material that is used for gelling,thickening or stabilizing foods such as jams or jelly is known as a(n)

Accepted Answer

A) amylose. 
B) triglyceride. 
C) gum. 
D) humectant. 
A) amylose. 
B) triglyceride. 
C) gum. 
D) humectant.

Question 7

The U.S.government agency charged with keeping our food safe is the

Accepted Answer

A) EPA. 
B) OSHA. 
C) FDA. 
D) NCAA. 
A) EPA. 
B) OSHA. 
C) FDA. 
D) NCAA.

Question 8

A serving of a low fat cream cheese contains 6 g of fat and 3 g of protein.What percentage of calories comes from fat? (1 g fat = 9 kcal)(1 g protein = 4 kcal)

Accepted Answer

A) 70% 
B) 69% 
C) 20% 
D) 82% 
A) 70% 
B) 69% 
C) 20% 
D) 82%

Question 9

Saturated fats have

Accepted Answer

A) primarily C-C bonds. 
B) a large proportion of C   C bonds. 
C) one or more C   C bonds. 
D) an odd number of carbon atoms. 
A) primarily C-C bonds. 
B) a large proportion of C   C bonds. 
C) one or more C   C bonds. 
D) an odd number of carbon atoms.

Question 10

A food additive must be shown to be safe for its intended use before it can be added to food.

Accepted Answer

A) True 
 B)False

Question 11

Which substance is added to foods high in oil and fat to prevent rancidity?

Accepted Answer

A) BHT 
B) sodium chloride 
C) β-carotene 
D) MSG 
A) BHT 
B) sodium chloride 
C) β-carotene 
D) MSG

Question 12

Fat soluble vitamins are

Accepted Answer

A) stored in the body. 
B) excreted from the body. 
C) rapidly decomposed in the body. 
D) less important than water soluble vitamins. 
A) stored in the body. 
B) excreted from the body. 
C) rapidly decomposed in the body. 
D) less important than water soluble vitamins.

Question 13

Explain why sorbitol and xylitol can be used by diabetics.

Accepted Answer

Sorbitol and xylitol are sugar alcohols

Question 14

An all-vegetable diet is usually lacking in

Accepted Answer

A) magnesium and potassium. 
B) sodium and potassium. 
C) vitamin C and D. 
D) vitamin B₁₂, calcium, iron, riboflavin, and vitamin D. 
A) magnesium and potassium. 
B) sodium and potassium. 
C) vitamin C and D. 
D) vitamin B₁₂, calcium, iron, riboflavin, and vitamin D.

Question 15

Blood sugar is

Accepted Answer

A) fructose. 
B) glucose. 
C) lactose. 
D) galactose. 
A) fructose. 
B) glucose. 
C) lactose. 
D) galactose.

Question 16

Which of the following is NOT a purpose for combining food with additives?

Accepted Answer

A) to add nutritional value 
B) to improve the appearance of food 
C) to retard spoilage 
D) Additives have been used for all of the above purposes. 
A) to add nutritional value 
B) to improve the appearance of food 
C) to retard spoilage 
D) Additives have been used for all of the above purposes.

Question 17

One serving of chunk light tuna in water contains 0.5 g of fat. (1 g fat = 9 kcal.)The total food calories in one serving is 60.What percentage of calories come from fat?

Accepted Answer

A) < 1% 
B) 7)5% 
C) 15% 
D) 75% 
A) < 1% 
B) 7)5% 
C) 15% 
D) 75%

Question 18

Cholesterol does NOT occur in

Accepted Answer

A) coconut oil. 
B) butter. 
C) pork fat. 
D) lard. 
A) coconut oil. 
B) butter. 
C) pork fat. 
D) lard.

Question 19

Trace elements such as zinc are helpful but not required for the proper functioning of the human body.

Accepted Answer

A) True 
 B)False

Question 20

Aflatoxin B₁ is a(n)

Accepted Answer

A) antioxidant. 
B) carcinogen found in moldy peanuts. 
C) mold inhibitor. 
D) vitamin. 
A) antioxidant. 
B) carcinogen found in moldy peanuts. 
C) mold inhibitor. 
D) vitamin.

Exam 17: Food

Processing of foods generally decreases

Natural food colors include

Explain why cellulose has no calories.

The use of new and greener solvents has resulted in all of the following EXCEPT

Very low-density lipoproteins are the blood carriers of

A sticky material that is used for gelling,thickening or stabilizing foods such as jams or jelly is known as a(n)

The U.S.government agency charged with keeping our food safe is the

A serving of a low fat cream cheese contains 6 g of fat and 3 g of protein.What percentage of calories comes from fat? (1 g fat = 9 kcal)(1 g protein = 4 kcal)

Saturated fats have

A food additive must be shown to be safe for its intended use before it can be added to food.

Which substance is added to foods high in oil and fat to prevent rancidity?

Fat soluble vitamins are

Explain why sorbitol and xylitol can be used by diabetics.

An all-vegetable diet is usually lacking in

Blood sugar is

Which of the following is NOT a purpose for combining food with additives?

One serving of chunk light tuna in water contains 0.5 g of fat. (1 g fat = 9 kcal.)The total food calories in one serving is 60.What percentage of calories come from fat?

Cholesterol does NOT occur in

Trace elements such as zinc are helpful but not required for the proper functioning of the human body.

Aflatoxin B₁ is a(n)

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