Question 1

Which of the following is not a source of vitamin D?
A)butter
B)fish oil
C)sunlight
D)deep yellow and orange vegetables

Accepted Answer

Deep yellow and orange vegetables are not a source of vitamin D. The other options, butter, fish oil, and sunlight are all sources of vitamin D.

Question 2

Where are polyunsaturated fats most often found?
A)beef fat
B)poultry
C)olive oil
D)soybeans

Accepted Answer

Polyunsaturated fats are most commonly found in plant-based sources such as soybeans, as well as in fatty fish like salmon, mackerel, and sardines. They are also present in some nuts and seeds, such as walnuts and flaxseeds, and their oils. Beef fat and poultry tend to have higher levels of saturated fats. While olive oil is a healthy fat, it is primarily a source of monounsaturated fats.

Question 3

Which of the following is not on the list of common foods causing allergies as identified by the Canadian Food Inspection Agency (CFIA)?
A)cashews
B)spinach
C)milk
D)soy

Accepted Answer

Spinach is not on the CFIA's list of common foods causing allergies. The other three options (cashews, milk, and soy) are all on the list.

Question 4

Which of the following may supply the body with water?
A)iceberg lettuce
B)whole-wheat bread
C)chicken breast
D)all of the above

Accepted Answer

All of the options listed (iceberg lettuce, whole-wheat bread, and chicken breast) contain water, contributing to the body's hydration. Iceberg lettuce has a high water content, whole-wheat bread contains moisture, and chicken breast, like many foods, also contains water.

Question 5

The CFIA has established product label requirements that include:
A)product identification
B)nutritional information
C)nutritional claims
D)all of the above

Accepted Answer

The CFIA product label requirements include product identification, which includes a common name, quality grade, and net quantity, as well as nutritional information, such as the serving size, calories, and nutrient values. Nutritional claims are also regulated by the CFIA, ensuring that they are truthful and not misleading to consumers. Therefore, all of the above options are correct.

Question 6

Vitamin E is known as a(n):
A)anti-clotting substance
B)antioxidant
C)coenzyme
D)laxative

Accepted Answer

The answer of Vitamin E is known as a(n):
A)anti-clotting substance
B)antioxidant
C)coenzyme
D)laxative...

Question 7

What are simple carbohydrates?
A)starches
B)polysaccharides
C)naturally occurring sugars
D)fiber

Accepted Answer

Simple carbohydrates are naturally occurring sugars, such as those found in fruits, vegetables, and milk. These are the best choice because they are often accompanied by fiber, vitamins, and minerals, and are absorbed more slowly than refined sugars found in processed foods.

Question 8

Which of the following is a monosaccharide?
A)sucrose
B)lactose
C)galactose
D)maltose

Accepted Answer

Galactose is a monosaccharide, meaning it is a simple sugar that cannot be further broken down into simpler sugars. Sucrose, lactose, and maltose are all disaccharides, meaning they are made up of two monosaccharides chemically bonded together.

Question 9

Lemon juice and herbs are good alternatives to:
A)wine
B)sugar
C)salt
D)all of the above

Accepted Answer

Lemon juice and herbs are good replacements for salt in cooking, as they add flavor without the negative effects of excessive sodium intake. While they can also be used as alternatives to wine and sugar in certain recipes, it is not always appropriate or necessary.

Question 10

What are lipids?
A)amino acids
B)flavonoids
C)fats
D)complex carbohydrates

Accepted Answer

Lipids are fats, which include substances like oils, waxes, phospholipids, and cholesterol. They are essential for various functions in the body, including energy production, cell membrane structure, and hormone synthesis. Amino acids are the building blocks of proteins, flavonoids are plant pigments, and complex carbohydrates are long chains of sugar molecules.

Question 11

If a menu item is described as "low fat" it must contain:
A)less than 3 grams of fat per serving
B)less than 1 gram of fat per serving
C)less than 5 grams of fat per serving
D)3 grams of fat or less per serving

Accepted Answer

"Low fat" menu items must contain 3 grams of fat or less per serving according to the FDA.

Question 12

What is a calorie?
A)the amount of heat required to raise 1000 grams of water one degree Celsius
B)a kilocalorie
C)the amount of energy in food
D)all of the above

Accepted Answer

A calorie is defined as the amount of heat required to raise 1000 grams of water one degree Celsius. In nutrition, calorie is often used as a synonym for kilocalorie, which is the amount of energy in food. Therefore, all of the options (A, B, and C) are correct.

Question 13

Minerals are important to good health because they:
A)build teeth and bones
B)regulate nerve impulses
C)assist the metabolism
D)both A and B

Accepted Answer

Minerals such as calcium and phosphorus are essential for building and maintaining strong teeth and bones, while minerals such as potassium, sodium, and magnesium help regulate nerve impulses. Additionally, minerals play a key role in various metabolic processes within the body. Therefore, the best choice is D, as it includes both options A and B.

Question 14

Chefs can contribute to healthful diets by:
A)using cooking methods that do not require additional fats
B)reducing the use of salt and other high-sodium products
C)offering a variety of foods from each of the food groups
D)all of the above

Accepted Answer

All of the choices mentioned are important for chefs to contribute to healthful diets. Using cooking methods that do not require additional fats can reduce the overall calorie content of dishes, while reducing the use of salt and other high-sodium products can lower the risk of high blood pressure and other health issues. Offering a variety of foods from each of the food groups ensures a balanced and nutrient-rich meal.

Question 15

What nutrients must be provided by the diet as the body cannot produce them in sufficient quantities?
A)micronutrients
B)essential nutrients
C)nonessential nutrients
D)calories

Accepted Answer

Essential nutrients cannot be produced by the body in sufficient quantities, so they must be obtained through the diet. Micronutrients can also fit this description, but it is more specific to say essential nutrients. Nonessential nutrients can be produced by the body, so they do not need to be obtained through the diet. Calories are a measure of energy, not a nutrient that needs to be obtained through the diet.

Question 16

In which category does fibre belong?
A)nonessential nutrients
B)lipids
C)simple carbohydrates
D)complex carbohydrates

Accepted Answer

Fiber belongs to the category of complex carbohydrates, which means it is a type of carbohydrate that cannot be broken down by the body and provides important health benefits such as aiding in digestion and maintaining healthy blood sugar levels.

Question 17

The two categories of vitamins are:
A)water soluble and fat soluble
B)digestible and indigestible
C)complex and simple
D)complete and incomplete

Accepted Answer

Vitamins are categorized into two groups based on their solubility: water-soluble and fat-soluble. Water-soluble vitamins dissolve in water and are not stored in the body, so they need to be consumed daily. Examples include B vitamins and vitamin C. Fat-soluble vitamins dissolve in fat and are stored in the body's fatty tissues, so they do not need to be consumed as frequently. Examples include vitamins A, D, E, and K.

Question 18

An adverse reaction to a food,but not one involving the immune system,is known as a(n):
A)intolerance
B)mild reaction
C)allergy
D)none of the above

Accepted Answer

An intolerance is a non-immune reaction to a food, whereas allergies involve the immune system. Mild reaction and none of the above do not accurately describe a non-immune adverse reaction to food.

Question 19

What is the best way to prepare vegetables so that the vitamins are preserved?
A)blanching
B)steaming
C)roasting
D)cutting in advance and serving raw

Accepted Answer

Steaming is the best option for cooking vegetables as it helps to preserve the vitamins and nutrients in them. Blanching involves immersing vegetables in boiling water for a short time, which can result in the loss of some nutrients. Roasting involves high temperatures, which may cause some vitamins to break down. Cutting vegetables in advance and serving raw can also be a good option, but steaming is best as it both preserves the vitamins and makes the vegetables easier to digest.

Question 20

What is the number of calories supplied by 1 gram of fat?
A)2
B)5
C)9
D)4

Accepted Answer

1 gram of fat supplies 9 calories.

Quiz 3: Menus and Recipes

Which of the following is not a source of vitamin D?

Where are polyunsaturated fats most often found?

Which of the following is not on the list of common foods causing allergies as identified by the Canadian Food Inspection Agency (CFIA) ?

Which of the following may supply the body with water?

The CFIA has established product label requirements that include:

Vitamin E is known as a(n) :

What are simple carbohydrates?

Which of the following is a monosaccharide?

Lemon juice and herbs are good alternatives to:

What are lipids?

If a menu item is described as "low fat" it must contain:

What is a calorie?

Minerals are important to good health because they:

Chefs can contribute to healthful diets by:

What nutrients must be provided by the diet as the body cannot produce them in sufficient quantities?

In which category does fibre belong?

The two categories of vitamins are:

An adverse reaction to a food,but not one involving the immune system,is known as a(n) :

What is the best way to prepare vegetables so that the vitamins are preserved?

What is the number of calories supplied by 1 gram of fat?