Exam 1: Food Selection
Exam 1: Food Selection46 Questions
Exam 2: Food Evaluation34 Questions
Exam 3: Chemistry of Food Composition57 Questions
Exam 4: Food Safety68 Questions
Exam 5: Food Preparation Basics52 Questions
Exam 6: Meal Management52 Questions
Exam 7: Meat79 Questions
Exam 8: Poultry53 Questions
Exam 9: Fish and Shellfish62 Questions
Exam 10: Milk51 Questions
Exam 11: Cheese48 Questions
Exam 12: Eggs50 Questions
Exam 13: Vegetables and Legumes73 Questions
Exam 14: Fruits66 Questions
Exam 15: Soups, Salads, and Gelatins61 Questions
Exam 16: Cereal Grains and Pastas59 Questions
Exam 17: Flours and Flour Mixtures54 Questions
Exam 18: Starches and Sauces54 Questions
Exam 19: Quick Breads49 Questions
Exam 20: Yeast Breads57 Questions
Exam 21: Sweeteners58 Questions
Exam 22: Fats and Oils74 Questions
Exam 23: Cakes and Cookies56 Questions
Exam 24: Pies and Pastries60 Questions
Exam 25: Candy69 Questions
Exam 26: Frozen Desserts48 Questions
Exam 27: Beverages48 Questions
Exam 28: Food Preservation65 Questions
Exam 29: Government Food Regulations55 Questions
Exam 30: Careers in Food and Nutrition57 Questions
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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?
Free
(Multiple Choice)
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Correct Answer:
B
One of the major positive attributes of genetically engineered foods is that they will not cause an allergic reaction in people who are normally allergic
Free
(True/False)
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Correct Answer:
False
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
(True/False)
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Which of the following religious groups follows the practice of consuming halal meat?
(Multiple Choice)
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The focus of the 2010 Dietary Guideline revision has been to promote the best diet for reducing the risk of chronic disease by boosting intakes of nutrients such as
(Multiple Choice)
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List the primary criteria that people use to select the foods in their diets, and give a brief description of each including its importance
(Not Answered)
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The key motivating factor in the selection of food is lower fat and balanced nutrient intake
(True/False)
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One of the least important limiting factors in the selection of food for consumption is cost
(True/False)
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Religious practices primarily influence dietary intake based on
(Multiple Choice)
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The ethnic influences on the American food supply are largely due to our diverse minorities, increased travel, and increasing communication distances
(True/False)
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A concern regarding genetically engineered food is that "gene contamination" might occur
(True/False)
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The first impressions of food are received through the sense of
(Multiple Choice)
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The American Dietetic Association suggests that properly planned vegetarian diets may reduce the risk of
(Multiple Choice)
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The perception of a continuously present smell gradually decreasing over time is called adaptation
(True/False)
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