Introduction to Fundamental of Food

Which of the following is NOT the determinant of palatability?

• Aroma

• Price

• Taste

• Appearance

These nutrients are sugars or starches that provide energy for all the cells and tissues. These nutrients refer to

• Proteins

• Carbohydrates

• Fats

• Vitamins

Food such as brown rice, whole meal bread and oats are the example of

• Simple carbohydrates

• Water soluble vitamins

• Complex carbohydrates

• Fat soluble vitamins

Ensuring the growth and development of muscles, bones, hair, and skin

and forming antibodies, hormones, and other essential substances are the functions of

• Carbohydrates

• Proteins

• Fats

• Minerals

Supply energy to the body in highly concentrated form

and act as carriers of fat-soluble vitamins are the functions of

• Carbohydrates

• Proteins

• Fats

• Minerals

Ensuring metabolism and other cell functions, digestion, delivery of nutrients, removal of waste, temperature regulation, and lubrication and cushioning of joints and tissues are the functions of

• Carbohydrates

• Proteins

• Fats

• Water

Which of the following is water soluble vitamin?

• Vitamin A

• Vitamin B

• Vitamin D

• Vitamin E

Which of the following are fat soluble vitamins?

• Vitamin A

• Vitamin B

• Vitamin C

• Vitamin K

Heat is transferred directly from one molecule to another such as from the metal of an electrical coil on a range directly to the metal of the pan in which a food is being heated is known as

• Conduction

• Convection

• Radiation

• Coagulation

Heat is transferred throughout a system by movement of currents of heated air, water or other liquid is known as

• Conduction

• Convection

• Radiation

• Coagulation