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Test
Bank[1]
for Chapter 1 – Food Selection
Key
to question information:
ANS = correct answer; DIF = question difficulty; REF = page reference
Multiple
Choice
1. The first impressions of food are received
through the sense of
a. smell.
b. sight.
c. hearing.
d. taste.
e. touch.
ANS: b DIF: Knowledge-based REF: 1
2. 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.
ANS: b DIF: Knowledge-based REF: 2
3. Most people can differentiate between _____
odors.
a. 250 and 500
b. 500 and 1000
c. 1000 and 2000
d. 2000 and 4000
ANS: d DIF: Knowledge-based REF: 2
4. 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.
ANS: a DIF: Knowledge-based REF: 2
5. 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.
ANS: c DIF: Knowledge-based REF: 2
6. 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
ANS: b DIF: Knowledge-based REF: 2
7. 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.
ANS: c DIF: Knowledge-based REF: 3
8. The savory or umami taste is actually found in certain
a. simple sugars.
b. complex carbohydrates.
c. fatty acids.
d. amino acids.
ANS: d DIF: Knowledge-based REF: 3
9. 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.
ANS: b DIF: Knowledge-based REF: 3
10. 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
ANS: e DIF: Knowledge-based REF: 3
11. 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
ANS: c DIF: Knowledge-based REF: 4
12. 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
ANS: e DIF: Knowledge-based REF: 5
13. 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.
ANS: a DIF: Knowledge-based REF: 4
14. Aroma provides about _____ percent of the
impression of flavor.
a. 25
b. 50
c. 75
d. 100
ANS: c DIF: Knowledge-based REF: 4
15. 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.
ANS: b DIF: Knowledge-based REF: 5
16. 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
ANS: c DIF: Knowledge-based REF: 6
17. 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.
ANS: c DIF: Knowledge-based REF: 6
18. 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
ANS: e DIF: Knowledge-based REF: 8
19. 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
ANS: d DIF: Knowledge-based REF: 9
20. 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.
ANS: a DIF: Knowledge-based REF: 11
21. 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.
ANS: b DIF: Knowledge-based REF: 12
22. 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
ANS: b DIF: Knowledge-based REF: 12
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
ANS: b DIF: Knowledge-based REF: 13
24. Which of the following religious groups follows
the practice of consuming halal meat?
a. Buddhists
b. Hindus
c. Muslims
d. Mormons
e. Orthodox Jews
ANS: c DIF: Knowledge-based REF: 13
25. 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.
ANS: d DIF: Knowledge-based REF: 14
26. 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 correct
f. only answers a, b and c are correct
g. answers a, b, c, and d are correct
ANS: g DIF: Knowledge-based REF: 16
True/False
1. The number of different foods now available
makes it more difficult today than ever before to plan a nutritious diet.
ANS: T DIF: Knowledge-based REF: 1
2. Volatile molecules are capable of evaporating
like a gas into the air.
ANS: T DIF: Knowledge-based REF: 2
3. The perception that a continuously present
smell gradually decreases over time is called adaptation.
ANS: T DIF: Knowledge-based REF: 2
4. Approximately 75% of the impression of a
food’s flavor comes from taste and odor.
ANS: F DIF: Knowledge-based REF: 4
5. 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.
ANS:
F DIF: Knowledge-based REF: 4
6. Threshold concentration is the maximum
concentration required to detect a substance.
ANS:
F DIF: Knowledge-based REF: 4
7. Food packaging protects flavor against
vaporization of the volatile compounds.
ANS:
T DIF: Knowledge-based REF: 4
8. 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.
ANS: T DIF: Knowledge-based REF: 6
9. The SuperTracker is a graphic representation
of the 2010 Dietary Guidelines.
ANS: F DIF: Knowledge-based REF: 6|8
10. The key motivating factor in the selection of
food is lower fat and balanced nutrient intake.
ANS: F DIF: Knowledge-based REF: 1
11. One of the least important limiting factors in
the selection of food for consumption is cost.
ANS: F DIF: Knowledge-based REF: 17
12. 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.
ANS: F DIF: Knowledge-based REF: 15-16
13. A concern regarding genetically engineered food
is that “gene contamination” might occur.
ANS: T DIF: Knowledge-based REF: 16
14. The term kosher
is the general term applied to foods that are clean in any religion or faith.
ANS: F DIF: Knowledge-based REF: 13
15. The ethnic influences on the American food
supply are largely due to our diverse minorities, increased travel, and
increasing communication distances.
ANS: T DIF: Knowledge-based REF: 11
16. Nutrigenomics relies on nutritional
biochemistry to explain why differences in genes cause variations in
absorption, circulation, or metabolism of essential nutrients.
ANS: T DIF: Knowledge-based REF: 11
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
1. volatile
2. gustatory
3. olfactory
4. flavor
5. consistency
Key:
1. ANS: e DIF:
Knowledge-based REF:
2
2. ANS: d DIF:
Knowledge-based REF:
3
3. ANS: a DIF:
Knowledge-based REF:
2
4. ANS: b DIF:
Knowledge-based REF:
4
5. ANS: c DIF:
Knowledge-based REF:
5
Discussion
1. List the primary criteria that people use to
select the foods in their diets, and give a brief description of each including
its importance.
ANS: See pp. 1-17. The
answer should include the following criteria with appropriate explanations as presented
in the text and in the lecture/ classroom activities:
• Sensory criteria
• Nutritional criteria
• Cultural criteria
• Religious criteria
• Psychological and sociological criteria
• Budgetary criteria
DIF:
Application-based REF:
1-17
2. Imagine the scent of a simmering tomato sauce
on the kitchen stove at home. The smell of fresh garlic, onions, tomatoes,
olive oil, and red wine greeting your guests as they enter your home. How does
this smell get carried to them? Why is it that they can not smell the cold
chocolate soufflé when you take it out of the freezer for dessert tonight? Why
is the smell of a hot item more intense than the smell of a cold one?
ANS: See pp. 2 and
4.
DIF:
Application-based REF:
2|4
3. You are just sitting down to a bowl of hot
vegetarian bean chili. It’s made with garlic, onions, red and green peppers,
hot chili peppers, and black beans. It’s seasoned with salt, black pepper, and
chili powder and flavored with the herb cilantro. You begin to slowly feel a
warming sensation in your body. What ingredient is probably making this warming
sensation? Explain what is happening in your body because of this specific
ingredient.
ANS: See p. 5.
DIF:
Application-based REF:
5
4. Your next-door neighbor is talking to you and
would like to know the difference between taste and flavor. She is aware that
she is incorrect when she uses the terms interchangeably and would like
clarification and examples for both. Show off your food science expertise and
compare and contrast the similarities and differences between taste and flavor.
ANS: See pp. 2-5.
DIF:
Application-based REF:
2-5
5. Suppose that your sister goes to Pilates and
yoga classes on a regular basis; however, she still wants to get rid of a few
unneeded pounds. How much weight can your sister safely lose in a week? Explain
how she can use ChooseMyPlate.gov to help plan her diet. Work with her to
determine how many kcalories she needs per meal/day to help her achieve her
goal.
ANS: See pp. 6-8.
DIF:
Application-based REF:
6-8
6. Social and psychological factors strongly
influence the food purchasing habits and eating behaviors of most individuals.
What are these factors, and how do they influence a food company’s advertising
campaigns? Discuss how these social and psychological factors influence
consumers’ responses to the following new additions to the food market:
genetically modified, organic, and natural foods.
ANS: See pp. 14-17.
DIF:
Application-based REF:
14-17
7. Suppose that this afternoon you are going to
interview for a position as a private chef for a Jewish Orthodox family that
keeps a strict kosher home. What dietary information should you prepare
yourself with before your interview so that you are knowledgeable about their food-related
beliefs?
ANS: See p. 13.
DIF:
Application-based REF:
13
8. Compare and contrast the ways that the United
States (i.e., the FDA) and the Academy of Nutrition and Dietetics (AND) define
and describe functional foods.
ANS: See pp. 9-11.
DIF:
Application-based REF:
9-11
Ready-to-Use
Chapter 1 Test
Multiple
Choice
1. The first impressions of food are received
through the sense of
a. smell.
b. sight.
c. hearing.
d. taste.
e. touch.
2. 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.
3. Most people can differentiate between _____
odors.
a. 250 and 500
b. 500 and 1000
c. 1000 and 2000
d. 2000 and 4000
4. 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.
5. 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.
6. 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
7. 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.
8. The savory or umami taste is actually found in certain
a. simple sugars.
b. complex carbohydrates.
c. fatty acids.
d. amino acids.
9. 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.
10. 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
11. 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
12. 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
13. 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.
14. Aroma provides about _____ percent of the
impression of flavor.
a. 25
b. 50
c. 75
d. 100
15. 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.
16. 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
17. 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.
18. 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
19. 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
20. 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.
21. 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.
22. 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
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
24. Which of the following religious groups follows
the practice of consuming halal meat?
a. Buddhists
b. Hindus
c. Muslims
d. Mormons
e. Orthodox Jews
25. 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.
26. 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 correct
f. only answers a, b and c are correct
g. answers a, b, c, and d are correct
True/False
1. The number of different foods now available
makes it more difficult today than ever before to plan a nutritious diet.
2. Volatile molecules are capable of evaporating
like a gas into the air.
3. The perception that a continuously present
smell gradually decreases over time is called adaptation.
4. Approximately 75% of the impression of a
food’s flavor comes from taste and odor.
5. 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.
6. Threshold concentration is the maximum
concentration required to detect a substance.
7. Food packaging protects flavor against
vaporization of the volatile compounds.
8. 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.
9. The SuperTracker is a graphic representation
of the 2010 Dietary Guidelines.
10. The key motivating factor in the selection of
food is lower fat and balanced nutrient intake.
11. One of the least important limiting factors in
the selection of food for consumption is cost.
12. 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.
13. A concern regarding genetically engineered food
is that “gene contamination” might occur.
14. The term kosher
is the general term applied to foods that are clean in any religion or faith.
15. The ethnic influences on the American food
supply are largely due to our diverse minorities, increased travel, and
increasing communication distances.
16. Nutrigenomics relies on nutritional
biochemistry to explain why differences in genes cause variations in
absorption, circulation, or metabolism of essential nutrients.
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
1. volatile
2. gustatory
3. olfactory
4. flavor
5. consistency
Discussion
1. List the primary criteria that people use to
select the foods in their diets, and give a brief description of each including
its importance.
2. Imagine the scent of a simmering tomato sauce
on the kitchen stove at home. The smell of fresh garlic, onions, tomatoes,
olive oil, and red wine greeting your guests as they enter your home. How does
this smell get carried to them? Why is it that they can not smell the cold
chocolate soufflé when you take it out of the freezer for dessert tonight? Why
is the smell of a hot item more intense than the smell of a cold one?
3. You are just sitting down to a bowl of hot
vegetarian bean chili. It’s made with garlic, onions, red and green peppers,
hot chili peppers, and black beans. It’s seasoned with salt, black pepper, and
chili powder and flavored with the herb cilantro. You begin to slowly feel a
warming sensation in your body. What ingredient is probably making this warming
sensation? Explain what is happening in your body because of this specific
ingredient.
4. Your next-door neighbor is talking to you and
would like to know the difference between taste and flavor. She is aware that
she is incorrect when she uses the terms interchangeably and would like
clarification and examples for both. Show off your food science expertise and
compare and contrast the similarities and differences between taste and flavor.
5. Suppose that your sister goes to Pilates and
yoga classes on a regular basis; however, she still wants to get rid of a few
unneeded pounds. How much weight can your sister safely lose in a week? Explain
how she can use ChooseMyPlate.gov to help plan her diet. Work with her to
determine how many kcalories she needs per meal/day to help her achieve her
goal.
6. Social and psychological factors strongly
influence the food purchasing habits and eating behaviors of most individuals.
What are these factors, and how do they influence a food company’s advertising
campaigns? Discuss how these social and psychological factors influence
consumers’ responses to the following new additions to the food market:
genetically modified, organic, and natural foods.
7. Suppose that this afternoon you are going to
interview for a position as a private chef for a Jewish Orthodox family that
keeps a strict kosher home. What dietary information should you prepare
yourself with before your interview so that you are knowledgeable about their food-related
beliefs?
8. Compare and contrast the ways that the United
States (i.e., the FDA) and the Academy of Nutrition and Dietetics (AND) define
and describe functional foods.
[1]
By Dr. Joan Aronson of New York University. A ready-to-use test (the same
questions reformatted for printing out as a test) is provided at the end of
this document.
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