Deck 8: Food Groups and Diet

Question 1

Processing foods can make the food safer, more palatable and extend its shelf-life. It can also change the structure and nutritional composition of food. From the list below, choose the main effect of processing in the following situations:

- $\bullet$ Rebecca usually has oatmeal porridge for breakfast but has decided to replace this with her homemade granola (rolled oats mixed with coconut oil and honey and baked in the oven)

A) eliminates bacteria
B) liquefies
C) acidifies
D) alters energy density
E) inactivates enzymes
F) condenses
G) ripens
H) solidifies

Answer 1

alters energy density

Question 2

Processing foods can make the food safer, more palatable and extend its shelf-life. It can also change the structure and nutritional composition of food. From the list below, choose the main effect of processing in the following situations:

- $\bullet$ Thomas is an organic dairy farmer who produces raw milk for a local manufacturer. His milk can only be sold after pasteurisation

A) eliminates bacteria
B) liquefies
C) acidifies
D) alters energy density
E) inactivates enzymes
F) condenses
G) ripens
H) solidifies

Answer 2

eliminates bacteria

Question 3

Processing foods can make the food safer, more palatable and extend its shelf-life. It can also change the structure and nutritional composition of food. From the list below, choose the main effect of processing in the following situations:

- $\bullet$ Jack works in the food industry where his main role is to hydrogenate the palm oil they use to make baked goods like biscuits, cakes and pastries

A) eliminates bacteria
B) liquefies
C) acidifies
D) alters energy density
E) inactivates enzymes
F) condenses
G) ripens
H) solidifies

Answer 3

solidifies

Question 4

Processing foods can make the food safer, more palatable and extend its shelf-life. It can also change the structure and nutritional composition of food. From the list below, choose the main effect of processing in the following situations:

- $\bullet$ Lauren has a large vegetable garden and freezes what she can't eat when she has a surplus. Before freezing her vegetables, she immerses them in boiling water for a short period of time before rapidly cooling in ice water. She finds this helps to prevent spoilage

A) eliminates bacteria
B) liquefies
C) acidifies
D) alters energy density
E) inactivates enzymes
F) condenses
G) ripens
H) solidifies

Question 5

Processing foods can make the food safer, more palatable and extend its shelf-life. It can also change the structure and nutritional composition of food. From the list below, choose the main effect of processing in the following situations:

- $\bullet$ Dennis makes his own yoghurt using a starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus. These micro-organisms ferment the lactose to produce lactic acid which causes the milk to coagulate and taste sour

A) eliminates bacteria
B) liquefies
C) acidifies
D) alters energy density
E) inactivates enzymes
F) condenses
G) ripens
H) solidifies

Question 6

Select the nutrient or non-nutrient listed below that best matches the following scenarios:

- $\bullet$ Megan's diet comprises mostly fruits, vegetables and wholemeal breads. She eats small quantities of low-fat dairy products, lean meat, fish and/or eggs most days

A) dietary fibre
B) saturated fat
C) iodine
D) nitrates
E) phytic acid
F) n-3 fatty acids
G) resistant starch
H) vitamin B₁₂

Question 7

Select the nutrient or non-nutrient listed below that best matches the following scenarios:

- $\bullet$ Jessica loves eating freshly steamed potato. When she has a lot of leftovers, she makes a potato salad. However, she notices she experiences a bit of flatulence after eating a large portion of potato salad compared to steamed potato

A) dietary fibre
B) saturated fat
C) iodine
D) nitrates
E) phytic acid
F) n-3 fatty acids
G) resistant starch
H) vitamin B₁₃

Question 8

Select the nutrient or non-nutrient listed below that best matches the following scenarios:

- $\bullet$ Joe eats more fish than the average Australian. He eats barramundi several times a week

A) dietary fibre
B) saturated fat
C) iodine
D) nitrates
E) phytic acid
F) n-3 fatty acids
G) resistant starch
H) vitamin B₁₄

Question 9

Select the nutrient or non-nutrient listed below that best matches the following scenarios:

- $\bullet$ Nicky is vegan and eats many of the products offered at her supermarket such as vegan butter, yoghurt and ice-cream. She loves the creamy texture and has noticed the main ingredient in these foods is coconut (either virgin coconut oil or coconut milk)

A) dietary fibre
B) saturated fat
C) iodine
D) nitrates
E) phytic acid
F) n-3 fatty acids
G) resistant starch
H) vitamin B₁₅

Question 10

Select the nutrient or non-nutrient listed below that best matches the following scenarios:

- $\bullet$ Jackson is a baker specialising in wholegrain sourdough breads. When customers ask him about the advantages of this bread over regular wholegrain breads he explains that the fermentation methods used to make traditional sourdough improves the absorption of some minerals by reducing the presence of certain non-nutrients found in whole grains

A) dietary fibre
B) saturated fat
C) iodine
D) nitrates
E) phytic acid
F) n-3 fatty acids
G) resistant starch
H) vitamin B₁₆

Question 11

The following individuals have eating habits that increase the risk of developing certain nutritional deficiencies. Select the most likely deficiency.

- $\bullet$ Mia follows a lacto-ovo-vegetarian diet with the exception of fish, which she used to consume around 3 to 4 times a week until she fell pregnant and then ceased eating it altogether. She doesn't believe in taking supplements but during her last trimester she has become very pale and feels tired most of the time

A) vitamin B₁₂
B) calcium
C) iron
D) zinc
E) vitamin A
F) vitamin C
G) dietary fibre
H) carbohydrate

Question 12

The following individuals have eating habits that increase the risk of developing certain nutritional deficiencies. Select the most likely deficiency.

- $\bullet$ James is a second-year law student who works two part-time jobs to support himself. Since moving out of the on-campus accommodation, he often skips breakfast, rarely eats fruit and relies heavily on take-away foods such as pizza, fish and chips, and hamburgers

A) vitamin B₁₃
B) calcium
C) iron
D) zinc
E) vitamin A
F) vitamin C
G) dietary fibre
H) carbohydrate

Question 13

The following individuals have eating habits that increase the risk of developing certain nutritional deficiencies. Select the most likely deficiency.

- $\bullet$ Harry is trying to lose weight quickly as he is very overweight and has been told he is at risk of developing Type 2 diabetes. He has bacon and eggs for breakfast, a green vegetable juice for lunch and barbequed meat such as steak, and leafy green salad for dinner

A) vitamin B₁₄
B) calcium
C) iron
D) zinc
E) vitamin A
F) vitamin C
G) dietary fibre
H) carbohydrate

Question 14

The following individuals have eating habits that increase the risk of developing certain nutritional deficiencies. Select the most likely deficiency.

- $\bullet$ Audrey is a 62-year-old woman who finds her food preferences have changed in recent years. For breakfast, she now prefers toast and scrambled eggs (to muesli and yoghurt). Lunch and dinner are much the same (soup, salads, vegetables with fish, chicken or red meat) and she still enjoys a glass or two of wine with dinner. However, she used to have milk in her tea and coffee but now prefers to drink them black

A) vitamin B₁₅
B) calcium
C) iron
D) zinc
E) vitamin A
F) vitamin C
G) dietary fibre
H) carbohydrate

Question 15

The following individuals have eating habits that increase the risk of developing certain nutritional deficiencies. Select the most likely deficiency.

- $\bullet$ Sam is 55 years of age and has been a strict vegan for many years. Over the past couple of months, she has started to experience a few problems with balance and a numbness (tingling) in her hands and feet

A) vitamin B₁₆
B) calcium
C) iron
D) zinc
E) vitamin A
F) vitamin C
G) dietary fibre
H) carbohydrate

Question 16

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating plenty of fruit, vegetables, legumes, cereals and the regular consumption of fish. This diet also recommends the regular use of olive oil, a moderate consumption of alcohol and limiting the intake of meat and dairy (mainly cheese)

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 17

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating plenty of plant-based foods (fruit, vegetables, breads and cereals, legumes, nuts and seeds) as well as eggs, milk, cheese and yoghurt

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 18

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating plenty of whole-grain cereals such as rye, barley, and oats; fruits (particularly berries; vegetables (especially cabbage and potatoes); fatty fish and legumes (beans and peas)

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 19

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating plenty of fruits (4-5 serves a day) and vegetables (4-5 serves a day), fat-free or low-fat dairy foods (2-3 serves a day), wholegrain breads and cereals (6-8 serves a day), legumes, nuts and seeds (4-5 serves per week) lean meats, poultry and fish (2 or fewer serves a day), fats and oils (2-3 serves a day). This diet also recommends limiting sodium (to 2300 mg/day) as well as the intake of red meat and added sugars

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 20

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating plenty of fruit, vegetables, breads and cereals, legumes, nuts and seeds and avoids all animal derived foods such as meats, fish, eggs, dairy and honey

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 21

The following describes a variety of eating patterns. Select from the list below, which diet most accurately reflects the following dietary patterns.

- $\bullet$ Involves eating a variety of most foods but avoids wheat, barley and rye and food products made from these grains

A) gluten-free diet
B) lacto-ovo diet
C) weight-gaining diet
D) DASH diet
E) Mediterranean diet
F) Nordic diet
G) Western diet
H) vegan diet

Question 22

From the list below, which contextual factor is MOST likely to influence choice in the following scenarios.

- $\bullet$ Most supermarkets have a variety of fruit and vegetables, but this is less common in more remote areas

A) tradition
B) convenience
C) availability
D) socio-cultural values
E) religion
F) season
G) price
H) trading hours

Question 23

From the list below, which contextual factor is MOST likely to influence choice in the following scenarios.

- $\bullet$ Supermarkets will stock specialty foods that have been certified under particular rules and regulations or stock other speciality foods such as hot-cross buns, baklava, Stollen and matzo, foods that are used to symbolise specific occasions

A) tradition
B) convenience
C) availability
D) socio-cultural values
E) religion
F) season
G) price
H) trading hours

Question 24

From the list below, which contextual factor is MOST likely to influence choice in the following scenarios.

- $\bullet$ Consumer attitudes around the importance of health and well-being as well as sustainability can influence the type of products the supermarket stocks e.g. fresh foods, superfoods, recycled and/or sustainable packaging

A) tradition
B) convenience
C) availability
D) socio-cultural values
E) religion
F) season
G) price
H) trading hours

Question 25

From the list below, which contextual factor is MOST likely to influence choice in the following scenarios.

- $\bullet$ Supermarkets that stock prepared fresh produce and ready to eat foods e.g. freshly packaged salads, sliced fruits, precooked meals and roasted meats

A) tradition
B) convenience
C) availability
D) socio-cultural values
E) religion
F) season
G) price
H) trading hours

Question 26

From the list below, which contextual factor is MOST likely to influence choice in the following scenarios.

- $\bullet$ Some supermarkets specialise in providing foods that can be bought in bulk and/or where the customer is required to self-serve and pack their own groceries

A) tradition
B) convenience
C) availability
D) socio-cultural values
E) religion
F) season
G) price
H) trading hours

Question 27

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ Coagulating soy milk to produce curds that are made into soft white blocks or cakes. Depending on the resulting texture it can be included in soups (soft texture) or used for stir-frying (firm texture)

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 28

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ Made from a fermented soybean paste that is commonly used as a base for soup stock and is consumed as a culinary staple

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 29

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ A dip or spread that is made with chickpeas, garlic, lemon juice and sesame seed paste (tahini)

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 30

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ A thin type of unleavened flatbread typically made from ground corn meal that is made into a dough (masa) and then flattened into a flat circular shape and cooked on a hot griddle

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 31

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ Traditional dark heavy bread made from coarsely ground rye flour (and perhaps some wheat flour) and is fermented with sourdough starter

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 32

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ Fermented vegetable dish of cabbage, salt, radish and chilli served mainly as a side dish with every meal. Traditionally used to preserve vegetables over the winter months

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 33

From the list below, select the cuisine/community most associated with the following foods. There may be more than one response

- $\bullet$ A traditional frothy drink that is prepared by blending yoghurt with water and salt or sugar

A) Indian
B) German
C) South American
D) Chinese
E) Japanese
F) Arabic
G) Korean
H) Italian

Question 34

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Mary is at risk of age-related macular degeneration. There are two fat-soluble antioxidants belonging to the class of carotenoids (called xanthophylls). These antioxidants (lutein, zeaxanthin) are linked to eye health. Mary has asked her ophthalmologist to recommend foods that are good sources of these two carotenoids

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 35

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Terry has a strong family history of cancer. His mother had breast cancer and his brother died from lung cancer. Terry is encouraged to include foods that are high in glucosinolates. Glucosinolates, are metabolized to isothiocyanate compounds. These biologically active compounds appear to have anticancer effects

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 36

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Melvin's brother and father both had prostate cancer. Melvin has just turned 70 years of age and some of his friends from the men's shed have suggested he should eat foods that are rich in lycopene as these foods may help lower his risk of prostate (and other cancers). Intestinal absorption of lycopene is enhanced by the presence of fat and by cooking. Which foods have the highest bioavailability of lycopene?

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 37

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Manu is 45 years of age, has high blood pressure and is overweight with a waist to hip ratio greater than 1. Both his parents developed Type 2 diabetes in their 50s. Manu needs advice on what foods have a low glycaemic index

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 38

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Kerrie is an active 40-year-old with a healthy body weight (BMI of 22 Kg/m2) and a slightly elevated blood pressure. She is reluctant to take medication and wants to see if she can lower her blood pressure through diet. Kerrie has heard that you can lower your risk of developing hypertension by eating foods with a high anthocyanin concentration on a regular basis

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 39

Eating a variety of foods especially fruits and vegetables is good for overall health and can help to reduce the risk of CVD, diabetes, some cancers and other chronic conditions. From the list below, which foods/dishes have the highest concentrations of compounds likely to benefit the following individuals?

- $\bullet$ Lee's father had Parkinson's disease and as a result Lee is concerned that she may develop this condition. An article in a women's magazine indicated that foods containing the essential fatty acid ALA (?-linolenic acid) may be beneficial for brain health. Lee is keen to include foods that are a good source of ALA (?-linolenic acid)

A) blackberries, lightly fried slices of aubergine, prunes
B) scrambled eggs, cornflakes, polenta
C) linseed and soya bread, chia pudding
D) cauliflower rice, baked pears, apple juice
E) tomato soup, salsa, canned baked beans
F) leek soup, garlic, pickled onions
G) coleslaw, stir fried bok choy, cauliflower rice
H) dhal, baked beans, chickpea pasta, hummus

Question 40

Explain why it is beneficial to soak certain foods before cooking

Question 41

Compare and contrast

Question 42

Discuss the potential benefits of eating nuts and the advantages of eating a diverse range of nuts.

Question 43

Two female athletes of the same age have analysed their diets in terms of the Australian Dietary Guidelines (ADGs) and the food variety checklist. One student meets the ADGs in terms of recommended serves but scores low on the food variety checklist. The other student scores high on the food variety checklist but falls short of meeting all the recommended serves (ADGs). Each student believes their own diet is the best diet. You've been asked to prepare a short report outlining the merits of each diet and any potential disadvantages.