Question 1

The most important of all the nutrients is water

Accepted Answer

A) True 
 B)False  True

Question 2

The definition of protein complementation is

Accepted Answer

A) two complete proteins becoming more effective in the presence of each other. 
B) two incomplete protein foods which, when combined, yield a complete protein profile. 
C) any mix of incomplete proteins which, when mixed, make a complete protein. 
D) any set of amino acids that may be combined to make a complete protein. 
A) two complete proteins becoming more effective in the presence of each other. 
B) two incomplete protein foods which, when combined, yield a complete protein profile. 
C) any mix of incomplete proteins which, when mixed, make a complete protein. 
D) any set of amino acids that may be combined to make a complete protein. B

Question 3

Most of the complete proteins come from animals except those from soybeans and certain grains

Accepted Answer

A) True 
 B)False  True

Question 4

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 universal 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 universal solvent. 
D) retaining heat and dissolving vitamins and minerals. 
E) retaining nutrients and dissolving carbohydrates and minerals.

Question 5

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 6

Which of the following foods contains the highest 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 7

Vitamins and minerals serve a common function in the human body and that is to

Accepted Answer

A) provide calories and energy during times of stress. 
B) add nutrients to the diet that are not normally contributed by foods. 
C) regulate the metabolic functions of the body. 
D) speed up the metabolic processes of the body. 
A) provide calories and energy during times of stress. 
B) add nutrients to the diet that are not normally contributed by foods. 
C) regulate the metabolic functions of the body. 
D) speed up the metabolic processes of the body.

Question 8

Approximately 95% of all food lipids are triglycerides

Accepted Answer

A) True 
 B)False

Question 9

A pressure cooker speeds up heating time by _____

Accepted Answer

A) decreasing atmospheric pressure to five pounds 
B) decreasing the boiling point by ten degrees 
C) increasing atmospheric pressure to fifteen pounds 
D) increasing the boiling point by twenty degrees 
A) decreasing atmospheric pressure to five pounds 
B) decreasing the boiling point by ten degrees 
C) increasing atmospheric pressure to fifteen pounds 
D) increasing the boiling point by twenty degrees

Question 10

Definition choices:
-proteins

Accepted Answer

A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) a compound that is not normally soluble in water. 
B) inorganic compounds which regulate metabolic functions. 
C) the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that regulate metabolic functions. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 11

The amount of energy in calories per gram that is absorbed or emitted as a substance undergoes a change from a solid to a liquid or gas is called

Accepted Answer

A) latent heat. 
B) specific heat. 
C) melting point. 
D) heat of vaporization. 
E) heat of solidification. 
A) latent heat. 
B) specific heat. 
C) melting point. 
D) heat of vaporization. 
E) heat of solidification.

Question 12

Discuss the importance of understanding the roles of water activity (aw), osmosis, and osmotic pressure in food preservation

Accepted Answer

The answer of Discuss the importance of understanding the roles...

Question 13

The primary six-carbon monosaccharides in foods are

Accepted Answer

A) sucrose, maltose, and lactose. 
B) sucrose, glucose, and galactose. 
C) glucose, raffinose, and sucrose. 
D) glucose, fructose, and galactose. 
E) lactose, stachyose, and raffinose. 
A) sucrose, maltose, and lactose. 
B) sucrose, glucose, and galactose. 
C) glucose, raffinose, and sucrose. 
D) glucose, fructose, and galactose. 
E) lactose, stachyose, and raffinose.

Question 14

What is the basic difference between plant and animal proteins, and how may a person "remedy" a situation where there is a significantly higher proportion of plant proteins in the diet?

Accepted Answer

The basic difference between plant and a

Question 15

The difference between fats and oils is based on

Accepted Answer

A) solubility in water and temperature of melt. 
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 temperature of melt. 
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 16

The building blocks of organic material include carbon, hydrogen, and oxygen plus

Accepted Answer

A) chromium, manganese, and iron. 
B) nitrogen, phosphorus, and sulfur. 
C) copper, zinc, molybdenum, and selenium. 
D) magnesium, potassium, and calcium. 
A) chromium, manganese, and iron. 
B) nitrogen, phosphorus, and sulfur. 
C) copper, zinc, molybdenum, and selenium. 
D) magnesium, potassium, and calcium.

Question 17

Which of the following proteins is classified as incomplete?

Accepted Answer

A) amaranth 
B) quinoa 
C) soybeans 
D) wheat berries 
A) amaranth 
B) quinoa 
C) soybeans 
D) wheat berries

Question 18

You are what you eat

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

The basic nutrients that comprise all foods and are necessary for the nutritional health of people are

Accepted Answer

A) water, amino acids, fatty acids, sugars, vitamins, and minerals. 
B) proteins, fats, and carbohydrates. 
C) water, proteins, carbohydrates, and lipids. 
D) proteins, vitamins, minerals, fatty acids, and amino acids. 
E) water, carbohydrates, proteins, lipids, vitamins, and minerals. 
A) water, amino acids, fatty acids, sugars, vitamins, and minerals. 
B) proteins, fats, and carbohydrates. 
C) water, proteins, carbohydrates, and lipids. 
D) proteins, vitamins, minerals, fatty acids, and amino acids. 
E) water, carbohydrates, proteins, lipids, vitamins, and minerals.

Exam 3: Chemistry of Food Composition

The most important of all the nutrients is water

The definition of protein complementation is

Most of the complete proteins come from animals except those from soybeans and certain grains

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

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

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

Vitamins and minerals serve a common function in the human body and that is to

Approximately 95% of all food lipids are triglycerides

A pressure cooker speeds up heating time by _____

Definition choices: -proteins

The amount of energy in calories per gram that is absorbed or emitted as a substance undergoes a change from a solid to a liquid or gas is called

Discuss the importance of understanding the roles of water activity (aw), osmosis, and osmotic pressure in food preservation

The primary six-carbon monosaccharides in foods are

What is the basic difference between plant and animal proteins, and how may a person "remedy" a situation where there is a significantly higher proportion of plant proteins in the diet?

The difference between fats and oils is based on

The building blocks of organic material include carbon, hydrogen, and oxygen plus

Which of the following proteins is classified as incomplete?

You are what you eat

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

The basic nutrients that comprise all foods and are necessary for the nutritional health of people are

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