Deck 1: Food Selection

Question 1

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.

Answer 1

B

Question 2

The feeling of chemesthesis 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.

Answer 2

B

Question 3

Functional foods may

A) impart a physiological benefit that enhances overall health.
B) help prevent or treat a disease or condition.
C) improve physical or mental performance.
D) all the above answers are correct

Answer 3

D

Question 4

The first impressions of food are received through the sense of

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

Question 5

Aroma provides about _____ percent of the impression of flavor.

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

Question 6

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.

Question 7

Most people can differentiate between _____ odors.

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

Question 8

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 9

MyPlate

A) provides directions from the Academy of Nutrition and Dietetics as to the amounts of food required to give you the nutrients you need.
B) is a list of dietary recommendations concerning diet, exercise, and other lifestyle factors (e.g., alcohol consumption).
C) is a pictorial illustration of the concepts of the 2010 Dietary Guidelines.
D) provides nutrient intake recommendations for all Americans aged 2 through 65.

Question 10

Culture influences food habits most profoundly 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.

Question 11

The 2010 Dietary Guidelines promote a healthy diet by emphasizing all of the following except

A) consuming a variety of vegetables, legumes, and whole grains.
B) eating lean meats, poultry, seafood, seeds, and nuts.
C) consuming full-fat milk products.
D) limiting added sugars.
E) all of the above answers are correct

Question 12

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 13

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 14

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 15

The Academy of Nutrition and Dietetics 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 16

Which of the following statements about threshold concentration is incorrect (false)?

A) Subthreshold salt levels increase perceived sweetness.
B) Subthreshold salt levels decrease perceived acidity.
C) Subthreshold acid concentrations make a food taste less salty.
D) Subthreshold sugar concentrations make a food taste less salty.
E) all of the above answers are correct

Question 17

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.

Question 18

The savory or umami taste is actually found in certain

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

Question 19

Impressions of volatile flavor substances are provided by the sense of

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

Question 20

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 21

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

Question 22

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

Question 23

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 24

Food packaging protects flavor against vaporization of the volatile compounds.

Question 25

Threshold concentration is the maximum concentration required to detect a substance.

Question 26

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

Question 27

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 28

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 29

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

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

Question 30

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

Question 31

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

Question 32

The term organic

A) refers to food products that have been produced without most synthetic pesticides and fertilizers.
B) refers to food products made with crops that have not been genetically modified.
C) refers to food products made from livestock that have been raised without antibiotics or hormones.
D) excludes food products that have been irradiated.
E) only answers a and c are correctf. only answers a, b and c are correct g. answers a, b, c, and d are correct

Question 33

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 34

As the temperature of foods or beverages falls below 68 degrees F or rises above 86 degrees F, it becomes easier to distinguish their tastes accurately.

Question 35

The SuperTracker is a graphic representation of the 2010 Dietary Guidelines.

Question 36

The predominant source of information about nutrition for most consumers is

A) radio.
B) magazine advertisements.
C) newspaper.
D) television.
E) family and friends.f. nutrition classes.

Question 37

The perception that a continuously present smell gradually decreases over time is called adaptation.

Question 38

Religious practices primarily influence dietary intake by

A) defining what is and is not acceptable to eat.
B) declaring foods as acceptable or 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 39

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

Question 40

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

Question 41

Matching
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 42

Matching
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 43

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

Question 44

Matching
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 45

Matching
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 46

Matching
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 47

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