Question 1

Matching
Definition choices:
-gustatory

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 D

Question 2

Threshold concentration is the maximum concentration required to detect a substance.

Accepted Answer

A) True 
 B)False  False

Question 3

Nutrigenomics relies on nutritional biochemistry to explain why differences in genes cause variations in absorption, circulation, or metabolism of essential nutrients.

Accepted Answer

A) True 
 B)False  True

Question 4

The key motivating factor in the selection of food is lower fat and balanced nutrient intake.

Accepted Answer

A) True 
 B)False

Question 5

The term organic

Accepted Answer

A)  refers to food products that have been produced without most synthetic pesticides and fertilizers. 
B)  refers to food products made with crops that have not been genetically modified. 
C)  refers to food products made from livestock that have been raised without antibiotics or hormones. 
D)  excludes food products that have been irradiated. 
E)  only answers a and c are correct. 
F)	only answers a, b and c are correct
G) answers a, b, c, and d are correct 
A)  refers to food products that have been produced without most synthetic pesticides and fertilizers. 
B)  refers to food products made with crops that have not been genetically modified. 
C)  refers to food products made from livestock that have been raised without antibiotics or hormones. 
D)  excludes food products that have been irradiated. 
E)  only answers a and c are correct. 
F)	only answers a, b and c are correct
G) answers a, b, c, and d are correct

Question 6

MyPlate

Accepted Answer

A)  provides directions from the Academy of Nutrition and Dietetics as to the amounts of food required to give you the nutrients you need. 
B)  is a list of dietary recommendations concerning diet, exercise, and other lifestyle factors (e.g., alcohol consumption). 
C)  is a pictorial illustration of the concepts of the 2010 Dietary Guidelines. 
D)  provides nutrient intake recommendations for all Americans aged 2 through 65. 
A)  provides directions from the Academy of Nutrition and Dietetics as to the amounts of food required to give you the nutrients you need. 
B)  is a list of dietary recommendations concerning diet, exercise, and other lifestyle factors (e.g., alcohol consumption). 
C)  is a pictorial illustration of the concepts of the 2010 Dietary Guidelines. 
D)  provides nutrient intake recommendations for all Americans aged 2 through 65.

Question 7

The SuperTracker is a graphic representation of the 2010 Dietary Guidelines.

Accepted Answer

A) True 
 B)False

Question 8

Matching
Definition choices:
-volatile

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 9

Four categories of odor classification include

Accepted Answer

A)  fragrant, acid, burnt, and metallic. 
B)  acidic, burnt, savory, and metallic 
C)  fragrant, acid, burnt, and caprylic. 
D)  sweet, sour, burnt, and metallic. 
A)  fragrant, acid, burnt, and metallic. 
B)  acidic, burnt, savory, and metallic 
C)  fragrant, acid, burnt, and caprylic. 
D)  sweet, sour, burnt, and metallic.

Question 10

Volatile molecules are capable of evaporating like a gas into the air.

Accepted Answer

A) True 
 B)False

Question 11

Food packaging protects flavor against vaporization of the volatile compounds.

Accepted Answer

A) True 
 B)False

Question 12

Bitterness is imparted by substances in foods such as

Accepted Answer

A)  caffeine. 
B)  theobromine. 
C)  phenolic compounds. 
D)  alkaloids. 
E)  all of the above answers are correct 
A)  caffeine. 
B)  theobromine. 
C)  phenolic compounds. 
D)  alkaloids. 
E)  all of the above answers are correct

Question 13

The first impressions of food are received through the sense of

Accepted Answer

A)  smell. 
B)  sight. 
C)  hearing. 
D)  taste. 
E)  touch. 
A)  smell. 
B)  sight. 
C)  hearing. 
D)  taste. 
E)  touch.

Question 14

As the temperature of foods or beverages falls below 68 degrees F or rises above 86 degrees F, it becomes easier to distinguish their tastes accurately.

Accepted Answer

A) True 
 B)False

Question 15

Culture influences food habits most profoundly by dictating

Accepted Answer

A)  what is or is not acceptable to eat. 
B)  which factors that influence food selection are important. 
C)  how the nutrients in foods are valued. 
D)  how the people in a country prepare the food they eat. 
A)  what is or is not acceptable to eat. 
B)  which factors that influence food selection are important. 
C)  how the nutrients in foods are valued. 
D)  how the people in a country prepare the food they eat.

Question 16

Which of the following religious groups focuses its dietary laws on three major issues: Kosher animals allowed, blood not allowed, and the mixing of milk and meat is also not allowed?

Accepted Answer

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

Question 17

The ethnic influences on the American food supply are largely due to our diverse minorities, increased travel, and increasing communication distances.

Accepted Answer

A) True 
 B)False

Question 18

Changing food habits are related to the increased awareness that diet can be related to some of the leading causes of death in the United States.

Accepted Answer

A) True 
 B)False

Question 19

The most influential factor in a person's selection of food is the sense of

Accepted Answer

A)  sight. 
B)  taste. 
C)  hearing. 
D)  odor. 
E)  touch. 
A)  sight. 
B)  taste. 
C)  hearing. 
D)  odor. 
E)  touch.

Question 20

The Academy of Nutrition and Dietetics suggests that properly planned vegetarian diets may reduce the risk of

Accepted Answer

A)  heart disease. 
B)  some cancers. 
C)  diabetes mellitus. 
D)  hypertension. 
E)  all of the above answers are correct 
A)  heart disease. 
B)  some cancers. 
C)  diabetes mellitus. 
D)  hypertension. 
E)  all of the above answers are correct

Exam 1: Food Selection

Matching Definition choices: -gustatory

Threshold concentration is the maximum concentration required to detect a substance.

Nutrigenomics relies on nutritional biochemistry to explain why differences in genes cause variations in absorption, circulation, or metabolism of essential nutrients.

The key motivating factor in the selection of food is lower fat and balanced nutrient intake.

The term organic

MyPlate

The SuperTracker is a graphic representation of the 2010 Dietary Guidelines.

Matching Definition choices: -volatile

Four categories of odor classification include

Volatile molecules are capable of evaporating like a gas into the air.

Food packaging protects flavor against vaporization of the volatile compounds.

Bitterness is imparted by substances in foods such as

The first impressions of food are received through the sense of

As the temperature of foods or beverages falls below 68 degrees F or rises above 86 degrees F, it becomes easier to distinguish their tastes accurately.

Culture influences food habits most profoundly by dictating

Which of the following religious groups focuses its dietary laws on three major issues: Kosher animals allowed, blood not allowed, and the mixing of milk and meat is also not allowed?

The ethnic influences on the American food supply are largely due to our diverse minorities, increased travel, and increasing communication distances.

Changing food habits are related to the increased awareness that diet can be related to some of the leading causes of death in the United States.

The most influential factor in a person's selection of food is the sense of

The Academy of Nutrition and Dietetics suggests that properly planned vegetarian diets may reduce the risk of

Food Evaluation

Chemistry of Food Composition

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