Question 1

The human body averages _____% water.

Accepted Answer

A)  20 to 40 
B)  40 to 50 
C)  50 to 60 
D)  60 to 70 
A)  20 to 40 
B)  40 to 50 
C)  50 to 60 
D)  60 to 70

Question 2

The most important of all the nutrients is water.

Accepted Answer

A) True 
 B)False

Question 3

Most of the incomplete proteins come from animals; exceptions are those from soybeans and certain grains.

Accepted Answer

A) True 
 B)False

Question 4

What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.

Accepted Answer

See pp. 32-40. Answer should include the

Question 5

Discuss the differences and similarities between soluble and insoluble fibers. What benefits do these functional fibers provide from a nutritional/health standpoint and what properties do they contribute to food processing? Be sure to include cellulose, hemicellulose, pectic substances, gums, inulin, and lignin in your discussion.

Accepted Answer

Soluble and insoluble fibers are both im

Question 6

Which of the following food items is an example of a suspension?

Accepted Answer

A)  milk 
B)  egg yolk 
C)  cornstarch mixed in water 
D)  oil mixed with vinegar 
E)  ice cream 
A)  milk 
B)  egg yolk 
C)  cornstarch mixed in water 
D)  oil mixed with vinegar 
E)  ice cream

Question 7

Which of the following foods contains the lowest percentage of water?

Accepted Answer

A)  butter 
B)  peanut butter 
C)  Swiss cheese 
D)  baked potato 
E)  cooked hamburger 
A)  butter 
B)  peanut butter 
C)  Swiss cheese 
D)  baked potato 
E)  cooked hamburger

Question 8

In addition to eating foods and drinking fluids, water balance is maintained by

Accepted Answer

A)  metabolic processes. 
B)  elimination. 
C)  tears. 
D)  sneezing. 
A)  metabolic processes. 
B)  elimination. 
C)  tears. 
D)  sneezing.

Question 9

Which of the following is not an example of hydrolysis?

Accepted Answer

A)  Hydrolysis of glucose to sucrose and maltose 
B)  Hydrolysis of maltose to two glucose molecules 
C)  Hydrolysis of cornstarch to yield corn syrup 
D)  Hydrolysis of table sugar to another sugar helpful in the manufacture of candy 
A)  Hydrolysis of glucose to sucrose and maltose 
B)  Hydrolysis of maltose to two glucose molecules 
C)  Hydrolysis of cornstarch to yield corn syrup 
D)  Hydrolysis of table sugar to another sugar helpful in the manufacture of candy

Question 10

The difference between fats and oils is based on

Accepted Answer

A)  solubility in water and melting temperature. 
B)  consistency (liquid or solid) at room temperature and source. 
C)  the fatty acid content and the percentage of unsaturates. 
D)  the number of unsaturated bonds and the alcohol to which they are attached. 
A)  solubility in water and melting temperature. 
B)  consistency (liquid or solid) at room temperature and source. 
C)  the fatty acid content and the percentage of unsaturates. 
D)  the number of unsaturated bonds and the alcohol to which they are attached.

Question 11

The two essential fatty acids are

Accepted Answer

A)  butyric and histidine. 
B)  linoleic and linolenic. 
C)  leucine and isoleucine. 
D)  threonine and tryptophan. 
A)  butyric and histidine. 
B)  linoleic and linolenic. 
C)  leucine and isoleucine. 
D)  threonine and tryptophan.

Question 12

The nutrient content of a food is related to the water activity of the food.

Accepted Answer

A) True 
 B)False

Question 13

All of the following polysaccharides are indigestible except

Accepted Answer

A)  inulin. 
B)  pectin. 
C)  amylopectin. 
D)  cellulose. 
A)  inulin. 
B)  pectin. 
C)  amylopectin. 
D)  cellulose.

Question 14

You are in the process of beginning to make a fresh fruit cobbler and cutting up the fruits. The phone rings and you proceed to talk for about 45 minutes. When you return to your preparation area your fruit has begun to turn brownish in color. What may have happened? Why do pears, apples, or bananas turn brown when cut into and then allowed to sit? What could you have done to prevent or reduce this browning?

Accepted Answer

The browning of the fruit is due to a pr

Question 15

The definition of protein complementation is

Accepted Answer

A)  an increase in the effectiveness of two complete proteins when combined. 
B)  the combination of two incomplete protein foods to yield a complete protein profile. 
C)  any combination of nonessential amino acids that makes a complete protein. 
D)  the supplementation of the diet with a complete protein source. 
A)  an increase in the effectiveness of two complete proteins when combined. 
B)  the combination of two incomplete protein foods to yield a complete protein profile. 
C)  any combination of nonessential amino acids that makes a complete protein. 
D)  the supplementation of the diet with a complete protein source.

Question 16

Among the beneficial compounds naturally found in foods are those that provide calories and flavor.

Accepted Answer

A) True 
 B)False

Question 17

A pressure cooker speeds up heating time by _____.

Accepted Answer

A)  decreasing atmospheric pressure to 5 pounds 
B)  decreasing the boiling point by 10 degrees 
C)  increasing atmospheric pressure to 15 pounds 
D)  increasing the boiling point by 20 degrees 
A)  decreasing atmospheric pressure to 5 pounds 
B)  decreasing the boiling point by 10 degrees 
C)  increasing atmospheric pressure to 15 pounds 
D)  increasing the boiling point by 20 degrees

Question 18

Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?

Accepted Answer

A)  salt and sugar 
B)  glycerol 
C)  propylene glycol 
D)  modified corn syrups 
E)  All of these substances are used by the food industry for this purpose. 
A)  salt and sugar 
B)  glycerol 
C)  propylene glycol 
D)  modified corn syrups 
E)  All of these substances are used by the food industry for this purpose.

Question 19

Proteins are unique from the other macronutrients because the molecular structure of protein includes

Accepted Answer

A)  hydrogen. 
B)  carbon. 
C)  oxygen. 
D)  nitrogen. 
A)  hydrogen. 
B)  carbon. 
C)  oxygen. 
D)  nitrogen.

Question 20

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____.

Accepted Answer

A)  4, 4, 9, 7 
B)  7, 9, 6, 10 
C)  4, 7, 9, 10 
D)  4, 9, 4, 7 
A)  4, 4, 9, 7 
B)  7, 9, 6, 10 
C)  4, 7, 9, 10 
D)  4, 9, 4, 7

Exam 3: Chemistry of Food Composition

The human body averages _____% water.

The most important of all the nutrients is water.

Most of the incomplete proteins come from animals; exceptions are those from soybeans and certain grains.

What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.

Which of the following food items is an example of a suspension?

Which of the following foods contains the lowest percentage of water?

In addition to eating foods and drinking fluids, water balance is maintained by

Which of the following is not an example of hydrolysis?

The difference between fats and oils is based on

The two essential fatty acids are

The nutrient content of a food is related to the water activity of the food.

All of the following polysaccharides are indigestible except

The definition of protein complementation is

Among the beneficial compounds naturally found in foods are those that provide calories and flavor.

A pressure cooker speeds up heating time by _____.

Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?

Proteins are unique from the other macronutrients because the molecular structure of protein includes

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____.

Food Selection

Food Evaluation

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides ___ kcal/g, fats provide _, carbohydrates provide _, and alcohol provides ___.