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WorksheetsFood Science Unit 2 Even Years as of 2021
Total questions: 80
Worksheet time: 40mins
Name
Class
Date
1.
The Institute of Medicine has developed and published the Dietary Reference Intakes (DRIs) which represent the most current scientific knowledge about the nutrient needs of a healthy population.
a)
true
b)
false
2.
The liver secretes many digestive enzymes into the small intestine.
a)
true
b)
false
3.
The first of four main stages of food processing by the body is ingestion which is the act of eating, that is chewing and swallowing.
a)
true
b)
false
4.
The duodenum is the first 10 inches of the large intestine and is where few chemical changes occur in food.
a)
true
b)
false
5.
A primary goal of food science is to preserve the nutrients through all phases of food harvesting, processing, storage, and preparation.
a)
true
b)
false
6.
Good food choices can help reduce the risk of chronic diseases such as heart disease, diabetes, and stroke.
a)
true
b)
false
7.
Vegetarian diets are inconsistent with the Dietary Guidelines for Americans and vegetarians must add vitamin B12, vitamin D, and calcium to their diet.
a)
true
b)
false
8.
The MyPlate dietary guidelines provided by the USDA is difficult for the average person to follow to ensure adequate nutrition and requires additional information to interpret its meaning.
a)
true
b)
false
9.
Good diets can reduce major risk factors for chronic diseases such as obesity, high blood pressure, and high blood cholesterol.
a)
true
b)
false
10.
Adding fiber to a diet cannot reduce symptoms of chronic constipation, diverticular disease, or hemorrhoids, unless vitamin C is added as well.
a)
true
b)
false
11.
RDA stands for Recommended _____ Allowances.
a)
dose
b)
dietary
c)
dairy
d)
D-vitamin
12.
The RDA was initially established during _____.
a)
World War II
b)
World War I
c)
the Korean Conflict
d)
the Depression
13.
The first RDA were published by a group known as the ____.
a)
Food and Drug Administration
b)
National Institutes of Health
c)
National Nutrition Program
d)
Enviornmental Protection Agency
14.
The RDA has been revised many times, although we are currently using the edition published in _____.
a)
1989
b)
1998
c)
1972
d)
2006
15.
____ percent of the adult body is made up of water.
a)
Fifty-five
b)
Sixty-five
c)
Seventy- five
d)
Eighty-five
16.
. An adult should drink ____ glasses of water per day.
a)
9
b)
7
c)
5
d)
6
17.
Carbohydrates and proteins provide about ____ calories per gram.
a)
5
b)
2
c)
4
d)
6
18.
Fat contributes about ____ calories per gram.
a)
9
b)
10
c)
8
d)
7
19.
A key message of the MyPlate program as a new nutritional guide is to make _____ of your plate fruits and vegetables.
a)
one quarter
b)
one half
c)
one third
d)
one fifth
20.
Fiber is important in ____ function.
a)
bowel
b)
stomach
c)
muslce
d)
skeletal
21.
Eating foods high in sodium and potassium can relieve muscle cramps.
a)
true
b)
false
22.
. Energy in food is measured in terms of calorimeters.
a)
true
b)
false
23.
A large calorie or kilocalorie equals 1,000 cal.
a)
true
b)
false
24.
Spectrophotometry measures the caloric content of foods.
a)
true
b)
false
25.
Methods such as liquid chromatography and gas chromatography determine the composition of foods.
a)
true
b)
false
26.
The term charley horse is most often used in connection with athletes, especially baseball players.
a)
true
b)
false
27.
Energy is a metric unit of heat measurement.
a)
true
b)
false
28.
Food-composition tables are not used to provide nutritional counseling or to estimate the nutritional content of individual diets.
a)
true
b)
false
29.
The nutrient content of foods is influenced by variety, season, geographical differences, stage of harvesting, handling, commercial processing, packaging, storage, display, home preparation, cooking, and serving.
a)
true
b)
false
30.
Gas chromatography measures the caloric content of foods.
a)
true
b)
false
31.
The first system of approximating the value of a food or feed for nutritional purposes was developed more than _____ years ago.
a)
150
b)
75
c)
50
d)
100
32.
The definition generally accepted in the United States and standard in thermochemistry is 1 cal equals _____ joules (J).
a)
4.184
b)
5.284
c)
3.584
d)
6.084
33.
_____ are used to evaluate diets and food supplies.
a)
Gas chromatography tables
b)
Food-composition tables
c)
Spectrophotometry tables
d)
Liquid chromatography tables
34.
A muscle cramp happens when the muscle becomes contracted and rigid, and is commonly associated with _____.
a)
drinking too much water
b)
lack of exercise
c)
not eating enough bananas
d)
too much exercise
35.
The term, large calorie, is used to express the amount of _____ that a food provides when consumed.
a)
energy
b)
heat
c)
reaction
d)
weight
36.
_____ have been used to determine the calorie content of foods.
a)
jacket caorimeter
b)
electric calorimeter
c)
steel calorimeter
d)
bomb calorimeter
37.
_____ often will relieve muscle cramps.
a)
Drinking electrolyte drinks
b)
drinking milk
c)
avoiding foods with potassium
d)
avoiding foods with high sodium
38.
The first system of approximating the value of a food for nutritional purposes became known as _____.
a)
spectrophotomety
b)
liquid chromatrography
c)
gas chromotography
d)
proximate alalysis
39.
The informal name for an involuntary muscle cramp that can last for a few minutes, hours, or even days is _____.
a)
charley horse
b)
muscle contraction
c)
stitch
d)
kink
40.
Many food-composition tables are available, but the USDA's table maintains and updates data on _____.
a)
diets
b)
food supplies
c)
food composition
d)
caloric content of foods
41.
Major goals of food scientists and food processing engineers are to develop new methods that improve quality, increase efficiency, or both.
a)
true
b)
false
42.
The most common drying method is an older method called roller drying.
a)
true
b)
false
43.
Size reduction to a product can be accomplished through the use of high-shear forces, graters, cutters, or slicers.
a)
true
b)
false
44.
Food products are not often required to be cleaned before they are used and if required, a rinse in water will be sufficient.
a)
true
b)
false
45.
Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.
a)
true
b)
false
46.
Cleaning methods, brushes, high-velocity air, steam, water, vacuum, magnets, microfiltration, or mechanical separation, are prescribed by the type of surface a food product has.
a)
true
b)
false
47.
Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.
a)
true
b)
false
48.
High hydrostatic pressure (HHP) is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.
a)
true
b)
false
49.
In ohmic heating, an advanced thermal processing method, food material is heated by passing electricity through it.
a)
true
b)
false
50.
Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
a)
true
b)
false
51.
____ can be achieved on the basis of density or size and shape.
a)
separation
b)
quality
c)
clarification
d)
flavor
52.
Sediment and microorganisms can be removed centrifugally in a ____.
a)
tube
b)
clarifier
c)
pan
d)
box
53.
A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.
a)
positive
b)
centrifugal
c)
negative
d)
hand
54.
____ and ____ are already solid and lend themselves to sun or tray drying.
a)
cheese, meats
b)
fruits, vegetables
c)
cheese, vegetables
d)
fuits, meats
55.
A common and the least expensive drying method is ____ drying.
a)
freeze
b)
sun or tray
c)
spray
d)
oven
56.
_____ is the most efficient method of heating fluids of low viscosity.
a)
tubular heat changes
b)
swept surface heat changes
c)
plate heat changes
d)
radiation exchanges
57.
_____ uses membranes with the smallest pores to separate water from other solutes or dissolved substances.
a)
reverse osmosis
b)
ultrafiltration
c)
microfiltration
d)
clarification
58.
_____ first used the process of freeze-drying.
a)
U.S. soldiers to preserve blood plasma
b)
U.S. Space program for astranaut food
c)
farmers to preserve frutis and vegetables
d)
Inca of Peru for vegetables
59.
The weight of a freeze-dried food is reduced by _____ without a change in its volume.
a)
40 percent to 50 percent
b)
70 percent to 90 percent
c)
20 percent to 35 percent
d)
55 percent to 65 percent
60.
Packaging is used for a variety of purposes but the principal role of packaging is to _____.
a)
ensure the food product is safe
b)
protect food from microbial contamination
c)
improve the usefullness of the product
d)
ship the product
61.
Major goals of food scientists and food processing engineers are to develop new methods that improve quality, increase efficiency, or both.
a)
true
b)
false
62.
The most common drying method is an older method called roller drying.
a)
true
b)
false
63.
Size reduction to a product can be accomplished through the use of high-shear forces, graters, cutters, or slicers.
a)
true
b)
false
64.
Food products are not often required to be cleaned before they are used and if required, a rinse in water will be sufficient.
a)
true
b)
false
65.
Two major reasons to mix products are to provide heat transfer or to incorporate ingredients.
a)
true
b)
false
66.
Cleaning methods, brushes, high-velocity air, steam, water, vacuum, magnets, microfiltration, or mechanical separation, are prescribed by the type of surface a food product has.
a)
true
b)
false
67.
Ohmic heating is a new technology for controlling spoilage and eliminating food-borne pathogens.
a)
true
b)
false
68.
High hydrostatic pressure (HHP) is used to decaffeinate coffee and tea and most major brewers use flavors that are extracted from hops with HHP.
a)
true
b)
false
69.
In ohmic heating, an advanced thermal processing method, food material is heated by passing electricity through it.
a)
true
b)
false
70.
Sanitizers are chemical products that destroy or inactivate germs and prevent them from growing.
a)
true
b)
false
71.
____ can be achieved on the basis of density or size and shape.
a)
Seperation
b)
Quality
c)
Clarification
d)
Flavor
72.
Sediment and microorganisms can be removed centrifugally in a ____.
a)
tube
b)
clarifier
c)
pan
d)
box
73.
A ____ pump consists of a reciprocating or rotating cavity between two lobes or gears and a rotor.
a)
positive
b)
centrifugal
c)
negative
d)
hand
74.
____ and ____ are already solid and lend themselves to sun or tray drying.
a)
cheese, meats
b)
fruits, vegetables
c)
cheese, vegetables
d)
fruits, meats
75.
A common and the least expensive drying method is ____ drying.
a)
freeze
b)
sun or tray
c)
spray
d)
oven
76.
_____ is the most efficient method of heating fluids of low viscosity.
a)
tubular heat exchanges
b)
swept surface heat exchanges
c)
plate heat exchanges
d)
radiation exchanges
77.
_____ uses membranes with the smallest pores to separate water from other solutes or dissolved substances.
a)
REVERSE OSMOSIS
b)
ULTRAFILTRATION
c)
MICROFILTRATION
d)
CLARIFICATION
78.
_____ first used the process of freeze-drying.
a)
U.S. soldiers to preserve blood plasma
b)
U.S. space program for astronaut food
c)
Farmers to preserve fruits and vegetabes
d)
Incas of Peru vegetables
79.
The weight of a freeze-dried food is reduced by _____ without a change in its volume.
a)
40 percent to 50 percent
b)
70 percent to 90 percent
c)
20-35 percent
d)
55 percent to 65 percent
80.
Packaging is used for a variety of purposes but the principal role of packaging is to _____.
a)
ensure the food product is safe
b)
fprotect food from microbial contamination
c)
improve the usefulness of the product
d)
ship the product
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