Food And Nutrition 3rd Edition - Chapter 8 Testbank
The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
- 1.
Which of the following foods would you expect to be cholesterol free?
- A.
Nuts
- B.
Milk
- C.
Fish
- D.
Crustaceans
- E.
Poultry
Correct Answer
A. NutsExplanation
Nuts would be expected to be cholesterol free because they are plant-based foods and do not contain any cholesterol. Unlike animal-based foods like milk, fish, crustaceans, and poultry, nuts are high in unsaturated fats, fiber, and other beneficial nutrients, but do not contain any cholesterol. Therefore, including nuts in a diet can be a healthy choice for individuals concerned about their cholesterol levels.Rate this question:
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- 2.
Based on biological origin, one can say that in the human diet:
- A.
Animal muscle mainly contributes saturated fat
- B.
Vegetables are a good source of iron and calcium
- C.
Fruits mainly contribute vitamins and sugar
- D.
Cereals provide protein and fat
- E.
Animal muscles provide protein and fibre
Correct Answer
C. Fruits mainly contribute vitamins and sugarExplanation
Fruits are known to be a good source of vitamins, as they contain various essential vitamins such as vitamin C, vitamin A, and vitamin K. Additionally, fruits also contain natural sugars, which provide energy to the body. Therefore, it can be concluded that fruits mainly contribute vitamins and sugar to the human diet.Rate this question:
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- 3.
Food composition databases:
- A.
Provide accurate details of the total nutrient content of most foods
- B.
Provide data on the nutrient content of all foods available in Australia
- C.
Can be used interchangeably around the world
- D.
Do not provide information on the bioavailability of nutrients
- E.
Take into account the natural biological variability of a food
Correct Answer
D. Do not provide information on the bioavailability of nutrientsExplanation
Food composition databases provide accurate details of the total nutrient content of most foods. However, they do not provide information on the bioavailability of nutrients. Bioavailability refers to the extent to which nutrients are absorbed and utilized by the body. While food composition databases can provide information on the nutrient content of foods, they do not take into account factors that may affect the bioavailability of those nutrients, such as cooking methods or individual differences in digestion and absorption. Therefore, they do not provide information on the bioavailability of nutrients.Rate this question:
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- 4.
Results from the National Residue and Australian Total Diet surveys have shown:
- A.
Many Australian foods contain high levels of pesticide residues and contaminants by international standards
- B.
The Australian food supply has low levels of pesticide residues and contaminants by international standards
- C.
The levels of pesticide residues and contaminants in Australian foods are steadily increasing with time
- D.
Cereal crops are commonly contaminated with lead
- E.
Australian foods have high levels of natural toxicants preventing their consumption
Correct Answer
B. The Australian food supply has low levels of pesticide residues and contaminants by international standardsExplanation
The correct answer is that the Australian food supply has low levels of pesticide residues and contaminants by international standards. This is supported by the results from the National Residue and Australian Total Diet surveys, which have shown that many Australian foods contain high levels of pesticide residues and contaminants by international standards. Therefore, the statement that the Australian food supply has low levels of pesticide residues and contaminants is the most accurate explanation based on the given information.Rate this question:
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- 5.
Maillard browning:
- A.
Begins with an addition reaction between reducing sugars and fat
- B.
Can be seen in boiled, steamed or microwave heated foods
- C.
Is the one method of cooking particularly recommended for cooking chicken, ducks or other poultry
- D.
Is desirable in factory processed foods such as milk powder
- E.
Results in the colour, aroma and flavour associated with bread, toast, pastry and roasting
Correct Answer
E. Results in the colour, aroma and flavour associated with bread, toast, pastry and roastingExplanation
Maillard browning is a chemical reaction that occurs between reducing sugars and proteins in food when exposed to heat. This reaction is responsible for the development of the characteristic color, aroma, and flavor associated with bread, toast, pastry, and roasting. It is a desirable process in factory processed foods such as milk powder as it enhances the overall sensory experience of the food. However, it is not the recommended method for cooking chicken, ducks, or other poultry. Maillard browning can be observed in foods that are boiled, steamed, or heated in the microwave.Rate this question:
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- 6.
In comparison to common varieties, gluten free breads and baked good would be:
- A.
More spongy
- B.
Less crumbly
- C.
Moister
- D.
Of similar texture and flavour
- E.
Heavier and more crumbly
Correct Answer
E. Heavier and more crumblyExplanation
Gluten-free breads and baked goods are typically made with alternative flours and binders, such as rice flour or xanthan gum, instead of wheat flour. These substitutes do not have the same gluten protein that provides structure and elasticity to traditional breads. As a result, gluten-free breads tend to be denser and have a crumbly texture. They may also be heavier due to the lack of gluten's ability to trap air during the baking process. Therefore, the correct answer is that gluten-free breads and baked goods are heavier and more crumbly compared to common varieties.Rate this question:
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- 7.
Which food below is often categorised as a vegetable or meat alternative?
- A.
Legumes
- B.
Nuts
- C.
Potato
- D.
Egg
- E.
Spinach
Correct Answer
A. LegumesExplanation
Legumes are often categorized as a vegetable or meat alternative because they are a good source of plant-based protein. Legumes include beans, lentils, and peas, which are commonly used as substitutes for meat in vegetarian and vegan diets. They are also rich in fiber, vitamins, and minerals, making them a nutritious option for those looking to reduce their meat consumption or follow a plant-based diet.Rate this question:
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- 8.
From what is tofu made?
- A.
Nuts
- B.
Feta cheese
- C.
Soy beans
- D.
Eggs
- E.
Yeast
Correct Answer
C. Soy beansExplanation
Tofu is made from soybeans. Soybeans are soaked, ground, and then boiled to produce a thick, creamy liquid. This liquid is then coagulated using a coagulant, such as calcium sulfate or magnesium chloride, to form curds. These curds are pressed and drained to remove excess liquid, resulting in tofu. Nuts, feta cheese, eggs, and yeast are not used in the production of tofu.Rate this question:
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- 9.
Most vegetables are low in energy content except for which of the following?
- A.
Leafy green vegetables
- B.
Orange vegetables
- C.
White vegetables
- D.
Starchy root vegetables
- E.
Salad vegetables
Correct Answer
D. Starchy root vegetablesExplanation
Starchy root vegetables are not low in energy content compared to other vegetables. While leafy green vegetables, orange vegetables, white vegetables, and salad vegetables are generally low in energy content, starchy root vegetables like potatoes, sweet potatoes, and yams have a higher energy content due to their higher carbohydrate content. This makes them a less suitable choice for individuals looking to reduce their energy intake.Rate this question:
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- 10.
Foods cooked inside cans are preserved for extended periods as:
- A.
There is oxygen added to prevent microbes growing
- B.
The process destroys microbes and the activity of food enzymes
- C.
Water activity is maintained at high levels
- D.
Nutrients are hydrolysed and unavailable to microbes for growth
- E.
All of the above
Correct Answer
B. The process destroys microbes and the activity of food enzymesExplanation
Foods cooked inside cans are preserved for extended periods because the process of cooking destroys microbes and the activity of food enzymes. This helps to prevent the growth of bacteria and other microorganisms that can cause spoilage. By destroying these microbes and enzymes, the food is effectively preserved and can be stored for longer periods without spoiling.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
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Feb 08, 2011Quiz Created by
Allenandunwin
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