Question 1

Americans spend only about_____ percent of their personal consumption expenditures for food to be eaten at home.

Accepted Answer

A) 10 
B) 6 
C) 5 
D) 3 
A) 10 
B) 6 
C) 5 
D) 3 B

Question 2

Specialty and gourmet stores stock many international foods such as beef from Europe,cheeses from Australia,apples from Mexico,and strawberries from Argentina.

Accepted Answer

A) True 
 B)False  False

Question 3

Since 1990 fresh and frozen fruit consumption has increased about 24 percent.

Accepted Answer

A) True 
 B)False  True

Question 4

A single firm controlling the flow of a commodity across two or more stages of food production is called _____.

Accepted Answer

A) vertical integration 
B) contract production 
C) open production 
D) closed prodution 
A) vertical integration 
B) contract production 
C) open production 
D) closed prodution

Question 5

The food industry is divided into four major segments: production,manufacturing and processing,distribution,and marketing.

Accepted Answer

A) True 
 B)False

Question 6

The total amount of food consumed by each individual (per capita food consumption)changes from year to year but the kinds of foods consumed seldom change.

Accepted Answer

A) True 
 B)False

Question 7

Americans consume an estimated_____ calories more per person per day than they did 40 years ago.

Accepted Answer

A) 320 
B) 700 
C) 580 
D) 460 
A) 320 
B) 700 
C) 580 
D) 460

Question 8

Since 1990 red meat consumption has _____.

Accepted Answer

A) declined 10 percent 
B) increased15 percent 
C) declined 16 percent 
D) increased 30 percent 
A) declined 10 percent 
B) increased15 percent 
C) declined 16 percent 
D) increased 30 percent

Question 9

Science is becoming more involved in food production as new food products and safe foods require new food-processing methods and systems.

Accepted Answer

A) True 
 B)False

Question 10

As income rises,the proportion spent for food rises.

Accepted Answer

A) True 
 B)False

Question 11

Todays consumers more often combine meals with time engaged in activities such as shopping,working,and traveling.

Accepted Answer

A) True 
 B)False

Question 12

Health,food safety,and changes in lifestyle influence what foods people choose to consume.

Accepted Answer

A) True 
 B)False

Question 13

Because the food industry is high volume and low markup,small losses anywhere along the chain can mean large losses to the food _____.

Accepted Answer

A) manufacturer 
B) producer 
C) processor 
D) distributor 
A) manufacturer 
B) producer 
C) processor 
D) distributor

Question 14

Away-from-home meals and snacks now capture _____ percent of the U.S.food dollar.

Accepted Answer

A) 45 
B) 30 
C) 60 
D) 50 
A) 45 
B) 30 
C) 60 
D) 50

Question 15

Food is a global commodity because of changes in export and import laws,transportation,and processing and communication.

Accepted Answer

A) True 
 B)False

Question 16

Food industry firms form two basic types of vertical coordination: closed production andhorizontal integration.

Accepted Answer

A) True 
 B)False

Question 17

The United States is the largest exporter of which two items?

Accepted Answer

A) milk and sugar 
B) oranges and apples 
C) potatoes and carrots 
D) cereal grains and soybeans 
A) milk and sugar 
B) oranges and apples 
C) potatoes and carrots 
D) cereal grains and soybeans

Question 18

In less developed countries,such as Kenya and the Philippines,at-home food expenditures often account for more than _____ of a household's budget.

Accepted Answer

A) 10 percent 
B) 20 percent 
C) 30 percent 
D) 40 percent 
A) 10 percent 
B) 20 percent 
C) 30 percent 
D) 40 percent

Question 19

Food is a(n)_____ commodity.

Accepted Answer

A) international 
B) national 
C) local 
D) state 
A) international 
B) national 
C) local 
D) state

Question 20

Over _____ new food products are introduced each year.

Accepted Answer

A) 10,000 
B) 5,000 
C) 20,000 
D) 30,000 
A) 10,000 
B) 5,000 
C) 20,000 
D) 30,000

Exam 1: Overview of Food Science

Americans spend only about_____ percent of their personal consumption expenditures for food to be eaten at home.

Specialty and gourmet stores stock many international foods such as beef from Europe,cheeses from Australia,apples from Mexico,and strawberries from Argentina.

Since 1990 fresh and frozen fruit consumption has increased about 24 percent.

A single firm controlling the flow of a commodity across two or more stages of food production is called _____.

The food industry is divided into four major segments: production,manufacturing and processing,distribution,and marketing.

The total amount of food consumed by each individual (per capita food consumption)changes from year to year but the kinds of foods consumed seldom change.

Americans consume an estimated_____ calories more per person per day than they did 40 years ago.

Since 1990 red meat consumption has _____.

Science is becoming more involved in food production as new food products and safe foods require new food-processing methods and systems.

As income rises,the proportion spent for food rises.

Todays consumers more often combine meals with time engaged in activities such as shopping,working,and traveling.

Health,food safety,and changes in lifestyle influence what foods people choose to consume.

Because the food industry is high volume and low markup,small losses anywhere along the chain can mean large losses to the food _____.

Away-from-home meals and snacks now capture _____ percent of the U.S.food dollar.

Food is a global commodity because of changes in export and import laws,transportation,and processing and communication.

Food industry firms form two basic types of vertical coordination: closed production andhorizontal integration.

The United States is the largest exporter of which two items?

In less developed countries,such as Kenya and the Philippines,at-home food expenditures often account for more than _____ of a household's budget.

Food is a(n)_____ commodity.

Over _____ new food products are introduced each year.

Food Systems and Sustainability

Chemistry of Foods

Nutrition and Digestion

Food Composition

Quality Factors in Foods

Unit Operations in Food Processing

Food Deterioration

Heat

Cold

Drying and Dehydration

Radiant and Electrical Energy

Fermentation, Microorganisms, and Biotechnology

Food Additives

Packaging

Milk

Meat

Poultry and Eggs

Fish and Shellfish

Cereal Grains, Legumes, and Oilseeds

Fruits and Vegetables

Fats and Oils

Candy and Confectionery

Beverages

Environmental Concerns and Processing

Food Safety

Regulation and Labeling

World Food Needs

Food and Health

Careers in Food Science

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