Term
What was one deadly way that milk distributors increased their profit in the past?
A. Added alcohol
B. Added the thickening agent lecithin
C. Added unsanitary water
D. Sold milk that they did not have |
|
Definition
| C. Added unsanitary water |
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Term
This person developed the poison squad:
A. Upton Sinclair
B. Harvey Wiley
C. Typhoid Mary
D. None of the above |
|
Definition
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Term
Upton Sinclair was responsible for the development of:
A. The book "The Jungle"
B. The Meat Inspection Act
C. The quote, "I aimed at Americans' hearts and hit their stomachs."
D. All of the above.
E. None of the above |
|
Definition
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Term
What 2 acts were passed in 1906 to increase the safety of products being sold in the US for consumption?
A. The Food Drug and Cosmetic Act and the Pure Food and Drug Act
B. The Food Drug and Cosmetic Act and the Meat Inspection Act
C. The Pure Food and Drug Act and the Food Additives Act
D. The Pure Food and Drug Act and the Meat Inspection Act |
|
Definition
| D. The Pure Food and Drug Act and the Meat Inspection Act |
|
|
Term
The _________ replaced the Pure Food and Drug Act
A. Food Drug and Additives Act
B. Food Drug and Cosmetic Act
C. The Delaney Clause
D. The Pure Food and Drug Act has never been replaced |
|
Definition
| B. Food Drug and Cosmetic Act |
|
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Term
________ states that there is NO margin of safety in food for carcinogens.
A. GRAS
B. The Delaney Clause
C. The Pure Food Act
D. The Additives Act |
|
Definition
|
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Term
Additives cannot be used in foods to:
A. Cover up faulty ingredients
B. Control nutritional value and acidity
C. Replace good food manufacturing practices
D. A and B
E. A and C |
|
Definition
| E. A and C (Cover up faulty ingredients and replace good manufacturing practices). |
|
|
Term
A chicken noodle soup will be more likely regulated by:
A. Food and Drug Administration (FDA)
B. US Department of Agriculture (USDA)
C. US Environmental Protection Agency (EPA)
D. Department of Commerce
E. None of the above |
|
Definition
A. Food and Drug administration.
Keep in mind that food containing less than 2% meat will be regulated by the FDA instead of the USDA |
|
|
Term
The Geneva Protocol of 1925 that prohibited the use of biological/chemical agents was ineffective because it did NOT prohibit:
A. The research and development of the agents.
B. The use of agents as retaliation if a nation was first attacked with the agents.
C. The stockpiling of the agents.
D. All of the above. |
|
Definition
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Term
A bioterrorism incident involving this pathogen resulted in the Washington D.C. U.S. Post Office irradiating incoming mail destined for government offices.
A. Bacillus anthracis
B. Clostridium botulinum
C. Ebola Virus
D. Variola Virus
E. Yersinia pestis |
|
Definition
| A. Bacillus anthracis (anthrax) |
|
|
Term
This organism caused the Black Plague, killing 75% of the European population.
A. Bacillus anthracis
B. Clostridium botulinum
C. Ebola virus
D. Variola Virus
E. Yersina pestis |
|
Definition
|
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Term
__________ was once used to make pet food appear as though it had increased protein levels.
A. Aspartame
B. NutraSweet
C. Phenylalanine
D. Melamine |
|
Definition
|
|
Term
_________ is the "targeting of animals or crops with disease causing agents with the purpose of disrupting the economy."
A. Agronomy
B. Agrodestruction
C. Agroterrorism
D. None of the above |
|
Definition
|
|
Term
This nuerotoxic agent was developed in Germany and was used int he subway attack in Japan.
A. Tabun
B. Cyanide
C. Botulinum toxin
D. Sarin |
|
Definition
|
|
Term
This viral pathogen attacks blood vessels and causes internal bleeding:
A. Small pox
B. Variola
C. Ebola
D. Hepatitis |
|
Definition
|
|
Term
Lyophilization is a _________ method.
A. Drying
B. Cold Storage
C. Extrusion
D. Irradiation |
|
Definition
|
|
Term
Sublimation occurs when water goes from the _____ phase to the _____ phase, bypassing the _____ phase.
A. Gas; liquid; solid
B. Gas; solid; liquid
C. Solid; liquid; gas
D. Solid; gas; liquid |
|
Definition
| D. Sublimation occurs when water goes from the solid phase to the gas phase, bypassing the liquid phase. |
|
|
Term
In the cold storage, the high the concentration of the solutes in the unfrozen water:
A. the higher the freezing point.
B. the lower the freezing point.
C. the higher the microorganism activity.
D. the higher the water activity. |
|
Definition
| B. The lower the freezing point (needs to be colder) |
|
|
Term
Which of the following does not require high temperature to remove the water from the products?
A. Solar drying
B. Drum driers
C. Spray drying
D. Freeze drying |
|
Definition
|
|
Term
This grain is the source of amylase enzymes in brewing beer.
A. Corn
B. Rice
C. Wheat
D. Barley |
|
Definition
|
|
Term
This flower contributes to the bitter taste in beer.
A. Sunflowers
B. Hops
C. Tulips
D. Roses |
|
Definition
|
|
Term
Why did the pilgrims stop at Plymouth Rock?
A. They ran out of gas.
B. They were attacked by Indians.
C. They needed beer.
D. They didn't stop at Plymouth Rock. |
|
Definition
|
|
Term
A drying method commonly used for milk and eggs.
A. Spray drying
B. Solar drying
C. Drum drying
D. Freeze drying |
|
Definition
|
|
Term
Slow freezing causes ________ ice crystals.
A. small
B. Large |
|
Definition
|
|
Term
True or False:
During frozen storage, all chemical reactions are halted. |
|
Definition
|
|
Term
A symbol used to indicate that a food has been irradiated:
A. Razura
B. Radiator
C. Radura
D. Radio |
|
Definition
|
|
Term
True or False:
A major concern about irradiated food is that the processed product has low levels of radio activity. |
|
Definition
|
|
Term
This acid is produced by bacteria and is responsible for many fermented products.
A. Lactic acid
B. Citric acid
C. Sulfuric acid
D. Malic acid |
|
Definition
|
|
Term
This is the amendment that resulted in prohibition in 1919:
A. 14th
B. 15th
C. 16th
D. 17th
E. 18th |
|
Definition
| E. The 18th Amendment lead to prohibition |
|
|
Term
What are the four principals in the extrusion process?
A. Feeding, cooking, expansion, and kneading
B. Feeding, kneading, cooking, and expansion
C. Kneading, feeding,expansion, and sterilization
D. Kneading, cooking, expansion, and kneading |
|
Definition
| B. Feeding, kneading, cooking, and expansion |
|
|
Term
What is the microorganism targeted in canning foods?
A. Staphylococcus aureus
B. Listeria monocytogenes
C. Clostridium botulinum
D. E. coli |
|
Definition
|
|
Term
Polar molecules (mainly water) in an electrical field will produce thermal energy for which of the following phenomena:
A. Collide
B. Friction
C. Rotation
D. None of the above |
|
Definition
|
|
Term
Who was the pioneer of using the heating process to preserve food?
A. Napoleon
B. Percy Le Baron Spencer
C. Nicolas Appert
D. Antonie van Leeuwenhoeck |
|
Definition
|
|
Term
What is the optimum pH where most of the pathogen microorganisms can grow?
A. Below 4.6
B. 4.5
C. Between 4.6 and 7.0
D. 5.8 |
|
Definition
|
|
Term
The 2010 Dietary guidelines emphasize:
A. Reducing fat in the diet.
B. Cutting out all sources of sugar.
C. Eating moderate portion sizes of food.
D. Decreasing whole grains in the diet. |
|
Definition
| C. Eating moderate portion sizes of food. |
|
|
Term
The 2010 Dietary Guidelines can be used for:
A. Devloping curriculum on school classes for nutrition.
B. Providing a guide for new product development in food companies.
C. By health professionals for counseling patients.
D. The guidelines can be used in all of the above listed situations. |
|
Definition
| D. The guidelines can be used in all of these situations. |
|
|
Term
The My Plate recommends eating how many cups of vegetables a day for the average adult?
A. 1-2 cups
B. 1 1/2-2 cups
C. 2 1/2-3 cups
D. 4-5 cups |
|
Definition
| C. 2 1/2-3 cups of vegetables per day. |
|
|
Term
What is the recommendation for protein intake?
A. 10-35% of total cals
B. 20-30% of total cals
C. 20-50% of total cals
D. 35-55% of total cals |
|
Definition
| A. 10-35% of total calories daily should be protein |
|
|
Term
An athlete weighs 210 lbs. How many grams of protein a day would you recommend for this athlete based on 2.0 grams per kg body weight?
A. 100 grams
B. 135 grams
C. 168 grams
D. 191 grams |
|
Definition
|
|
Term
3 oz. of meat provides how many grams of protein?
A. 9 grams
B. 15 grams
C. 21 grams
D. 30 grams |
|
Definition
| C. 21 grams of protein are in 3 oz. of meat |
|
|
Term
How many grams of protein would provide 25% of total calories on an 1800 calorie a day diet?
A. 25 grams
B. 45 grams
C. 72 grams
D. 113 grams |
|
Definition
|
|
Term
Protein is necessary for which of the following body functions?
A. Providing energy
B. Reducing the risk of heart disease
C. Antioxidant
D. Preventing low albumin which leads to edema |
|
Definition
| D. Preventing low albumin which leads to edema |
|
|
Term
Which of the following foods is an incomplete protein?
A. Peanut butter
B. Yogurt
C. Chocolate milk
D. Fish |
|
Definition
|
|
Term
A high protein diet, more than 20% of total calories coming from protein, is recommended for:
A. Treating high blood pressure
B. Diabetics and weight loss
C. Treating migraine headaches
D. Constipation |
|
Definition
| B. Diabetics and weight loss |
|
|
Term
Which of the following statements about protein metabolism is true?
A. Each cell has a pool of necessary amino acids for cell functions.
B. The liver eliminates by-products from protein metabolism.
C. The carbon chains from proteins are used to make amino acids.
D. Excess nitrogen (NH3) is used for energy production. |
|
Definition
| A. Each cell has a pool of necessary amino acids for cell functions. |
|
|
Term
Which of the following is an example of complementary proteins?
A. Margarine on bread
B. Pasta salad with vegetables
C. Broccoli, carrot, and cauliflower vegetable blend
D. Muffin with fruit juice |
|
Definition
| B. Pasta salad with vegetables |
|
|
Term
Which of the following is important in long-term weight loss success?
A. Eating breakfast daily
B. Decreasing protein to 35 grams/day
C. Eliminating all dairy foods
D. Taking a multi-vitamin mineral supplement |
|
Definition
| A. Eating breakfast daily |
|
|
Term
True or False:
To lose weight, a person needs to decrease calorie intake by 300-500 calories. |
|
Definition
|
|
Term
Which statement about carbohydrates is false:
A. Bread, cereal, rice, and pasta are polysaccharides.
B. Carbohydrates are a primary energy source.
C. Glycogen is carbohydrate stored in the muscle and liver.
D. Fructose and lactose never become blood sugars. |
|
Definition
D. Fructose and lactose never become blood sugars.
This statement is FALSE |
|
|
Term
Which of the following foods DOES NOT contain carbohydrates:
A. Hamburger
B. Pasta
C. Milk
D. Green beans |
|
Definition
A. Hamburger
Meats do not contain carbohydrates! |
|
|
Term
Which of the following is a health concern related to sugar intake:
A. Diarrhea
B. Hyperinsulinemia
C. Weight loss
D. High blood pressure |
|
Definition
|
|
Term
True or False:
According to the 2010 Dietary guidelines, a good way to decrease sugar in the diet is to drink fewer sugar containing beverages and substitute with water. |
|
Definition
|
|
Term
To evaluate food for sugar content:
A. Count grams of total carbohydrate
B. Figure calories that are not protein or fat are probably sugar
C. Read the ingredient list for sugar sources
D. High fiber means low sugar |
|
Definition
| C. Read the ingredient list for sugar sources |
|
|
Term
It is important for diabetics to monitor:
A. Carbohydrate intake
B. Protein intake
C. Fiber intake
D. Amino acid intake |
|
Definition
|
|
Term
The fiber recommendation for men is:
A. 15 grams/day
B. 25 grams/day
C. 30 grams/day
D. 38 grams/day |
|
Definition
D. 38 grams/day
(Women are recommended to eat 25!) |
|
|
Term
Which of the following describes a whole grain?
A. Cooks quickly
B. Includes the germ, endosperm, and bran
C. Always brown in color
D. Has a low fiber content |
|
Definition
| B. Includes the germ, endosperm, and bran |
|
|
Term
When eating a high fiber diet, it is important to increase:
A. Fat intake
B. Water intake
C. Protein intake
D. Sugar intake |
|
Definition
|
|
Term
True or False:
A high fiber cereal provides 5 or more grams of fiber per serving. |
|
Definition
|
|
Term
A food source of trans fatty acid is:
A. Beef fat
B. Olive oil
C. Stick margarine
D. Sunflower oil |
|
Definition
|
|
Term
Which of the following is a polyunsaturated fat?
A. Fish oils
B. Lard
C. Olive oil
D. Poultry skin |
|
Definition
|
|
Term
Which of the following is the healthiest fat to spread on a bagel:
A. Stick margarine
B. Tub margarine
C. Olive oil
D. Butter |
|
Definition
|
|
Term
Which of the following snacks would you choose if you wanted to increase essential fatty acid intake?
A. Fruit yogurt
B. Trail mix made with peanuts, almonds, pretzels, and dried fruit
C. Microwave popcorn
D. Juice box with cheese crackers |
|
Definition
| B. Trail mix made with peanuts, almonds, pretzels, and dried fruit |
|
|
Term
Which body organ metabolizes fats and cholesterol into the VLDL's?
A. Small intestine
B. Pancrease
C. Liver
D. Stomach |
|
Definition
|
|
Term
The recommended amount of saturated fat in the diet is less than:
A. 5% of total calories
B. 10% of total calories
C. 15% of total calories
D. 20% of total calories |
|
Definition
|
|
Term
The DRI for total fat intake is:
A. 10-30% of total calories
B. Less than 30% of total calories
C. 20-35% of total calories
D. 45-55% of total calories |
|
Definition
| C. 20-35% of total calories |
|
|
Term
A plant stanol:
A. Combines a plant fatty acid and sterol
B. Causes blood cholesterol to increase
C. Is recommended to decrease cavities
D. Can replace milk in the diet |
|
Definition
| A. Combines a plant fatty acid and a sterol |
|
|
Term
Which type of fat is most important to decrease intake of to prevent heart disease:
A. polyunsaturated
B. Monounsaturated
C. Essential fatty acids
D. Saturated |
|
Definition
|
|
Term
True or False:
A diet which includes essential fatty acids helps to improve skin health. |
|
Definition
|
|
Term
Which of the following is a fat soluble vitamin:
A. Vitamin C
B. Folate
C. Vitamin E
D. Vitamin B12 |
|
Definition
|
|
Term
Fortified milk, yogurt, and cereal is a good source of:
A. Vitamin D
B. Vitamin C
C. Vitamin E
D. Folate |
|
Definition
|
|
Term
A teen needs how many milligrams of calcium a day?
A. 800
B. 1000
C. 1300
D. 1500 |
|
Definition
| C. 1300 mg of calcium per day |
|
|
Term
Which of the following is a food source of heme iron?
A. Chicken
B. Rice
C. Broccoli
D. Peanut butter |
|
Definition
|
|
Term
Sodium regulates fluid:
A. Inside the cells
B. Outside the cells
C. Inside the bone
D. Outside the large intestine |
|
Definition
|
|
Term
A food high in sodium is:
A. Orange
B. Yogurt
C. Frozen pizza
D. Ground hamburger |
|
Definition
|
|
Term
How much sodium should a 60 year old person consume?
A. 1000 mg/day
B. 1500 mg/day
C. 2400 mg/day
D. 3000 mg/day |
|
Definition
|
|
Term
Which of the following nutrients is related to a deficiency in iron?
A. High blood pressure
B. Osteoporosis
C. Osteomalacia
D. Anemia |
|
Definition
|
|
Term
According to the food label, if a food is a good source of Vitamin C:
A. The food has 25% more vitamin C than the similar food
B. A serving provides 100% of the daily value of vitamin C
C. The food is fortified with Vitamin C
D. A serving provides between 10-19% of the daily value |
|
Definition
| D. A serving provides between 10-19% of the daily value of vitamin C |
|
|
Term
Which food would be lowest in fat based on the following label claims?
A. Fat free salad dressing
B. Low-fat frozen yogurt
C. Lean hamburger
D. Reduced fat ice cream |
|
Definition
| A. Fat free salad dressing |
|
|
Term
Which ingredient is unlikely to be found on a food labeled "natural":
A. Olive oil
B. Monosodium glutamate (MSG)
C. Organic tomatoes
D. Garlic powder |
|
Definition
|
|
Term
Phytochemicals:
A. Often function as antioxidants
B. Regulate fat metabolism
C. Are broken down in cooking
D. Can be produced by the body |
|
Definition
| A. Often function as antioxidants |
|
|
Term
Which food is highest in phytochemicals?
A. Beef
B. Skim milk
C. Butter
D. Apple |
|
Definition
|
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