Question 1

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. A

Question 2

The 2015-2020 Dietary Guideline s are designed to do all of the following except

Accepted Answer

A)  promote health. 
B)  reduce the risk of chronic diseases. 
C)  reduce the prevalence of overweight and obesity. 
D)  guide federal food programs and nutrition education programs. 
E)  All of these are correct. 
A)  promote health. 
B)  reduce the risk of chronic diseases. 
C)  reduce the prevalence of overweight and obesity. 
D)  guide federal food programs and nutrition education programs. 
E)  All of these are correct. E

Question 3

Researchers believe people may have as many as _____ olfactory receptors.

Accepted Answer

A)  100,000 
B)  1 million 
C)  1 billion 
D)  1 trillion 
A)  100,000 
B)  1 million 
C)  1 billion 
D)  1 trillion D

Question 4

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 5

The umami taste is attributed to the amino acid

Accepted Answer

A)  lysine. 
B)  threonine. 
C)  tryptophan. 
D)  glutamate. 
A)  lysine. 
B)  threonine. 
C)  tryptophan. 
D)  glutamate.

Question 6

The 2015-2020 Dietary Guidelines were written by the U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS).

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

A food's brittleness, chewiness, viscosity, and thickness describe its

Accepted Answer

A)  odor. 
B)  flavor. 
C)  chemesthesis. 
D)  astringency. 
E)  consistency. 
A)  odor. 
B)  flavor. 
C)  chemesthesis. 
D)  astringency. 
E)  consistency.

Question 9

You are just sitting down to a bowl of hot vegetarian bean chili. It's made with garlic, onions, red and green peppers, hot chili peppers, and black beans. It's seasoned with salt, black pepper, and chili powder and flavored with the herb cilantro. You begin to slowly feel a warming sensation in your body. What ingredient is probably making this warming sensation? Explain what is happening in your body because of this specific ingredient.

Accepted Answer

The warming sensation you are experienci

Question 10

Match between columns
                        Premises: astringent
crunchy
hot
lumpy
cooling

Accepted Answer

The Answer of cucumbers and oatmeal and ghost peppers and is...

Question 11

Six categories of odor classification include

Accepted Answer

A)  fragrant, acidic, burnt, metallic, umami, and sour. 
B)  acidic, burnt, oleogustus, sweet, savory, and metallic. 
C)  sweet, sour, bitter, salty, umami, and oleogustus. 
D)  sweet, sour, burnt, salty, umami, and oleogustus. 
A)  fragrant, acidic, burnt, metallic, umami, and sour. 
B)  acidic, burnt, oleogustus, sweet, savory, and metallic. 
C)  sweet, sour, bitter, salty, umami, and oleogustus. 
D)  sweet, sour, burnt, salty, umami, and oleogustus.

Question 12

Food packaging protects flavor against vaporization of the volatile compounds.

Accepted Answer

A) True 
 B)False

Question 13

Iodized salt is an example of

Accepted Answer

A)  a synthesized food. 
B)  an enhanced food. 
C)  an enriched food. 
D)  a fortified food. 
A)  a synthesized food. 
B)  an enhanced food. 
C)  an enriched food. 
D)  a fortified food.

Question 14

The number of different foods now available makes it more difficult today than ever before to plan a nutritious diet.

Accepted Answer

A) True 
 B)False

Question 15

Imagine the scent of a simmering tomato sauce on the kitchen stove at home. The smell of fresh garlic, onions, tomatoes, olive oil, and red wine greeting your guests as they enter your home. How does this smell get carried to them? Why is it that they can not smell the cold chocolate soufflé when you take it out of the freezer for dessert tonight? Why is the smell of a hot item more intense than the smell of a cold one?

Accepted Answer

The scent of a simmering tomato sauce on

Question 16

The six basic taste stimuli include sweet, sour, salty, bitter, oleogustus, and umami. Umami means

Accepted Answer

A)  burnt. 
B)  acidic. 
C)  savory. 
D)  smoky. 
E)  bubbly. 
A)  burnt. 
B)  acidic. 
C)  savory. 
D)  smoky. 
E)  bubbly.

Question 17

Impressions of volatile flavor substances are provided by the sense of

Accepted Answer

A)  sight. 
B)  smell. 
C)  taste. 
D)  sound. 
E)  None of these are correct. 
A)  sight. 
B)  smell. 
C)  taste. 
D)  sound. 
E)  None of these are correct.

Question 18

One of the least important limiting factors in the selection of food for consumption is cost.

Accepted Answer

A) True 
 B)False

Question 19

Mouthfeel applies only to solid foods, not to liquids.

Accepted Answer

A) True 
 B)False

Question 20

What medium serves as the predominant source of information for older consumers?

Accepted Answer

A)  radio 
B)  magazine advertisements 
C)  newspaper 
D)  television 
A)  radio 
B)  magazine advertisements 
C)  newspaper 
D)  television

Exam 1: Food Selection

Culture influences food habits most profoundly by dictating

The 2015-2020 Dietary Guideline s are designed to do all of the following except

Researchers believe people may have as many as _____ olfactory receptors.

The first impressions of food are received through the sense of

The umami taste is attributed to the amino acid

The 2015-2020 Dietary Guidelines were written by the U.S. Department of Agriculture (USDA) and Department of Health and Human Services (DHHS).

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

A food's brittleness, chewiness, viscosity, and thickness describe its

Six categories of odor classification include

Food packaging protects flavor against vaporization of the volatile compounds.

Iodized salt is an example of

The number of different foods now available makes it more difficult today than ever before to plan a nutritious diet.

The six basic taste stimuli include sweet, sour, salty, bitter, oleogustus, and umami. Umami means

Impressions of volatile flavor substances are provided by the sense of

One of the least important limiting factors in the selection of food for consumption is cost.

Mouthfeel applies only to solid foods, not to liquids.

What medium serves as the predominant source of information for older consumers?

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

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Milk

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Vegetables and Legumes

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Cereal Grains and Pastas

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Starches and Sauces

Quick Breads

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Pies and Pastries

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Food Preservation

Government Food Regulations

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