Question 1

The most important of all the nutrients is water.

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following foods has/have been enriched?

Accepted Answer

A)  wheat flour or rice with thiamin, riboflavin, niacin, and iron 
B)  milk with vitamins A and D 
C)  orange juice with calcium 
D)  cereals with folate 
E)  all of the above answers are correct 
A)  wheat flour or rice with thiamin, riboflavin, niacin, and iron 
B)  milk with vitamins A and D 
C)  orange juice with calcium 
D)  cereals with folate 
E)  all of the above answers are correct A

Question 3

You are what you eat.

Accepted Answer

A) True 
 B)False  True

Question 4

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

Question 5

Increasing the elevation

Accepted Answer

A)  decreases the boiling point of water. 
B)  increases the boiling point of water. 
C)  increases the boiling point 1 degree F for every 500-feet increase in altitude. 
D)  does not affect the boiling point of water. 
A)  decreases the boiling point of water. 
B)  increases the boiling point of water. 
C)  increases the boiling point 1 degree F for every 500-feet increase in altitude. 
D)  does not affect the boiling point of water.

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

Matching
Definition choices:
-carbohydrates

Accepted Answer

A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 8

Which of the following foods contains phospholipids?

Accepted Answer

A)  egg yolks 
B)  liver 
C)  soybeans 
D)  wheat germ 
E)  peanut
F) all of the above answers are correct 
G) none of the above answers is correct 
A)  egg yolks 
B)  liver 
C)  soybeans 
D)  wheat germ 
E)  peanut
F) all of the above answers are correct 
G) none of the above answers is correct

Question 9

The perishability of a food is related to the water activity of the food.

Accepted Answer

A) True 
 B)False

Question 10

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 make 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 make a complete protein. 
D)  the supplementation of the diet with a complete protein source.

Question 11

As plants like celery and carrots mature, their cell walls increase in _____ concentration, resulting in a tough, stringy texture.

Accepted Answer

A)  cellulose 
B)  gums 
C)  hemicellulose 
D)  lignin 
E)  pectinf. all of the above answers are correct 
A)  cellulose 
B)  gums 
C)  hemicellulose 
D)  lignin 
E)  pectinf. all of the above answers are correct

Question 12

The human body averages _____ percent 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 13

The energy value of food is measured in _____ of calories.

Accepted Answer

A)  tens 
B)  hundreds 
C)  thousands 
D)  ten thousands 
A)  tens 
B)  hundreds 
C)  thousands 
D)  ten thousands

Question 14

As free water within a food decreases,

Accepted Answer

A)  so does water activity. 
B)  water activity increases. 
C)  water activity remains constant. 
D)  bacterial growth increases as a result. 
A)  so does water activity. 
B)  water activity increases. 
C)  water activity remains constant. 
D)  bacterial growth increases as a result.

Question 15

Matching
Definition choices:
-lipids

Accepted Answer

A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 16

A process in which colloid particles come out of suspension and solidify is called

Accepted Answer

A)  suspension. 
B)  flocculation. 
C)  ionization. 
D)  salt formation. 
E)  none of the above answers is correct 
A)  suspension. 
B)  flocculation. 
C)  ionization. 
D)  salt formation. 
E)  none of the above answers is correct

Question 17

Which of the following is a function of the gum carrageenan in desserts?

Accepted Answer

A)  binder 
B)  improves mouthfeel 
C)  controls syneresis 
D)  all of the above answers are correct 
A)  binder 
B)  improves mouthfeel 
C)  controls syneresis 
D)  all of the above answers are correct

Question 18

Fiber is an oligosaccharide that does provide energy to the body.

Accepted Answer

A) True 
 B)False

Question 19

In foods, water has several functions, the two most important functions being

Accepted Answer

A)  transferring energy and dissolving lipids. 
B)  transferring nutrients and serving as a universal solvent. 
C)  transferring heat and serving as a solvent. 
D)  retaining heat and dissolving vitamins and minerals. 
E)  retaining nutrients and dissolving carbohydrates and minerals. 
A)  transferring energy and dissolving lipids. 
B)  transferring nutrients and serving as a universal solvent. 
C)  transferring heat and serving as a solvent. 
D)  retaining heat and dissolving vitamins and minerals. 
E)  retaining nutrients and dissolving carbohydrates and minerals.

Question 20

Which of the following statements about bound water is false?

Accepted Answer

A)  Bound water is the most abundant form of water present in foods. 
B)  Bound water is not easily removed and is resistant to freezing and drying. 
C)  Bound water is not readily available to act as a medium for dissolving salts, acids, or sugars. 
D)  Bound water is incorporated into the chemical structure of carbohydrates, lipids, and proteins. 
A)  Bound water is the most abundant form of water present in foods. 
B)  Bound water is not easily removed and is resistant to freezing and drying. 
C)  Bound water is not readily available to act as a medium for dissolving salts, acids, or sugars. 
D)  Bound water is incorporated into the chemical structure of carbohydrates, lipids, and proteins.

Exam 3: Chemistry of Food Composition

The most important of all the nutrients is water.

Which of the following foods has/have been enriched?

You are what you eat.

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 _____.

Increasing the elevation

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

Matching Definition choices: -carbohydrates

Which of the following foods contains phospholipids?

The perishability of a food is related to the water activity of the food.

The definition of protein complementation is

As plants like celery and carrots mature, their cell walls increase in _____ concentration, resulting in a tough, stringy texture.

The human body averages _____ percent water.

The energy value of food is measured in _____ of calories.

As free water within a food decreases,

Matching Definition choices: -lipids

A process in which colloid particles come out of suspension and solidify is called

Which of the following is a function of the gum carrageenan in desserts?

Fiber is an oligosaccharide that does provide energy to the body.

In foods, water has several functions, the two most important functions being

Which of the following statements about bound water is false?

Food Selection

Food Evaluation

Food Safety

Food Preparation Basics

Meal Management

Meats

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

Pastries and Pies

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 ___.