Deck 1: Food Selection

Question 1

Culture influences food habits by dictating

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.

Answer 1

A

Question 2

The most influential factor in a person's selection of food is the sense of

A)sight.
B)taste.
C)hearing.
D)odor.
E)touch.

Answer 2

B

Question 3

Four categories of odor classification include

A)fragrant, acid, burnt, and metallic.
B)acidic, burnt, savory, and metallic
C)fragrant, acid, burnt, and caprylic.
D)sweet, sour, burnt, and metallic.

Answer 3

C

Question 4

Religious practices primarily influence dietary intake based on

A)what is and is not acceptable to eat.
B)declaring foods as acceptable and unacceptable and specifying preparation procedures.
C)requiring blessings and specialized preparation procedures before consumption.
D)requiring all food to be blessed and well cooked.

Question 5

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

A)calcium.
B)fiber.
C)vitamin A and vitamin C.
D)potassium.
E)all of the above answers are correct

Question 6

Consistency is expressed in terms of

A)brittleness.
B)chewiness.
C)thinness.
D)elasticity (rubbery or gummy).
E)all of the above answers are correct

Question 7

The five basic taste stimuli include

A)alkaline, bitter, sour, sweet, and salty.
B)sour, sweet, acidic, bitter, and savory.
C)sweet, sour, bitter, salty, and savory.
D)unami, savory, sweet, sour, and salty.
E)savory, bitter, metallic, sour, and sweet.

Question 8

The American Dietetic Association suggests that properly planned vegetarian diets may reduce the risk of

A)heart disease.
B)some cancers.
C)diabetes mellitus.
D)hypertension.
E)all of the above answers are correct

Question 9

Some compounds like monosodium glutamate, often used in Chinese cooking, actually adjust the taste of meat and other foods by making them

A)sweeter.
B)saltier.
C)sour.
D)bitter.

Question 10

The feeling of chemethesis may be felt by some individuals eating

A)really cold ice cream.
B)hot chili peppers.
C)warm chicken noodle soup.
D)hot chocolate with whipped cream.
E)hot buttered popcorn.

Question 11

Bitterness is imparted by substances in foods such as

A)caffeine.
B)theobromine.
C)phenolic compounds.
D)alkaloids.
E)all of the above answers are correct

Question 12

The sour taste found in some foods comes from

A)the chemical configuration of food molecules.
B)the acids found in food.
C)alkaloid compounds found in food.
D)ionized salts such as the salt ions in sodium chloride or other salts found naturally in foods.

Question 13

The savory or umami taste is actually found in certain

A)simple sugars.
B)complex carbohydrates.
C)fatty acids.
D)amino acids.

Question 14

The first impressions of food are received through the sense of

A)smell.
B)sight.
C)hearing.
D)taste.
E)touch.

Question 15

Impressions of volatile flavor substances are provided by the sense of

A)sight.
B)odor.
C)taste.
D)sound.
E)none of the above answers is correct

Question 16

What religious group in which approximately 40 percent of members practice being lacto-ovo vegetarians discourages consumption of between-meal snacks, hot spices, alcohol, tea, and coffee?

A)Buddists and Hindus
B)Seventh-Day Adventists
C)Mormons
D)Orthodox Jews

Question 17

The ability to distinguish between various odors

A)diminishes over the time of exposure to the smells.
B)increases over the time of exposure to the smells.
C)stays the save over the time of exposure to the smells.
D)All of the above answers are correct depending on the specific smell.

Question 18

Aroma provides about _____ percent of the impression of flavor

A)25
B)50
C)75
D)100

Question 19

MyPyramid

A)provides directions from the government as to the amounts of food required to give you the nutrients you need.
B)is a list of ten dietary recommendations concerning diet, exercise, and other lifestyle factors (e.g., alcohol consumption).
C)is a visual food group plan developed by the USDA to illustrate the concepts of the Dietary Guidelines.
D)provides nutrient intake recommendations for all Americans aged 2 through 65.

Question 20

Most people can differentiate between _____ odors

A)250 and 500
B)500 and 1000
C)1000 and 2000
D)2000 and 4000

Question 21

Volatile molecules are capable of evaporating like a gas into the air

Question 22

The perception of a continuously present smell gradually decreasing over time is called adaptation

Question 23

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

Question 24

List the primary criteria that people use to select the foods in their diets, and give a brief description of each including its importance

Question 25

Definition choices:
a.relating to the sense of smell
b.combined sense of taste, odor, and mouthfeel
c.a description of a food's firmness or thickness
d.relating to the sense of taste
e.capable of evaporating like a gas into the air
volatile

Question 26

Definition choices:
a.relating to the sense of smell
b.combined sense of taste, odor, and mouthfeel
c.a description of a food's firmness or thickness
d.relating to the sense of taste
e.capable of evaporating like a gas into the air
consistency

Question 27

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

Question 28

Definition choices:
a.relating to the sense of smell
b.combined sense of taste, odor, and mouthfeel
c.a description of a food's firmness or thickness
d.relating to the sense of taste
e.capable of evaporating like a gas into the air
flavor

Question 29

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

Question 30

Nutrigenomics relies on nutritional biochemistry to explain why differences in genes cause variations in absorption, circulation, or metabolism of essential nutrients

Question 31

The term kosher is the general term applied to foods that are clean in any religion or faith

Question 32

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

Question 33

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?

A)Mormons
B)Orthodox Jews
C)Muslims
D)Buddhists

Question 34

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

Question 35

The ethnic influences on the American food supply are largely due to our diverse minorities, increased travel, and increasing communication distances

Question 36

Which of the following religious groups follows the practice of consuming halal meat?

A)Buddhists
B)Hindus
C)Muslims
D)Mormons
E)Orthodox Jews

Question 37

Approximately 75% of the impression of a food's flavor comes from taste and odor

Question 38

Definition choices:
a.relating to the sense of smell
b.combined sense of taste, odor, and mouthfeel
c.a description of a food's firmness or thickness
d.relating to the sense of taste
e.capable of evaporating like a gas into the air
olfactory

Question 39

A concern regarding genetically engineered food is that "gene contamination" might occur

Question 40

Definition choices:
a.relating to the sense of smell
b.combined sense of taste, odor, and mouthfeel
c.a description of a food's firmness or thickness
d.relating to the sense of taste
e.capable of evaporating like a gas into the air
gustatory

Question 41

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?

Question 42

Compare and contrast the ways that the United States (ie, the FDA) and the American Dietetic Association (ADA) define and describe functional foods

Question 43

Suppose that this afternoon you are going to interview for a position as a private chef for a Jewish Orthodox family that keeps a strict Kosher home What dietary information should you prepare yourself with before your interview so that you are knowledgeable about their dietary issues?

Question 44

Social and psychological factors strongly influence the food purchasing habits and eating behaviors of most individuals What are these factors, and how do they influence a food company's advertising campaigns? Discuss how these social and psychological factors influence consumer's responses to the following new additions to the food market: genetically modified, organic, and natural foods

Question 45

Your next-door neighbor is talking to you and would like to know the difference between taste and flavor She is aware that she is incorrect when she uses the terms interchangeably and would like clarification and examples for both Show off your food science expertise and compare and contrast the similarities and differences between taste and flavor

Question 46

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