answer all theses qusetions

Question

Question 1 (1 point)
Which of the following is usually not something that influences cuisines and food customs?

Question 1 options:

Geography

Economics

Eye color

Question 2 (1 point)
Fishing for food, types of grazing animals, and food preparation can all be affected by...

Question 2 options:

ethnic origin

geography

gender

Question 3 (1 point)
Controlled-use substances______.

Question 3 options:

have established guidelines for use in products

are on the Generally Recognized as Safe list

are limited to parts per thousand

Question 4 (1 point)
Diets that sound too good to be true and promise a quick fix to weight loss are called...

Question 4 options:

bad advertising

fad diets

healthy eating

Question 5 (1 point)
According to the federal law, ground beef can NOT exceed what percentage of fat by weight?

Question 5 options:

20%

10%

30%

Question 6 (1 point)
According to the Dietary Guidelines for Americans, individuals should choose _____.

Question 6 options:

bread, pasta and other food products made from enriched white sugars

a diet high in protein, simple and complex carbohydrates and water

a diet Low in saturated fat and cholesterol and moderate in total fat

Question 7 (1 point)
Eating turkey at Thanksgiving is an example of which type of influence on food choices?

Question 7 options:

Cultural

Environmental

Physical

Question 8 (1 point)
Which of the following is NOT a correct equivalent?

Question 8 options:

1 pint = 2 cups

1 quart =4 pints

1 cup = 16 tablespoons

Question 9 (1 point)
Kathy has a nine month old baby. She has heard that some foods can be fatal for infants, even if they are not a great risk to adults. What food should Kathy NOT feed her baby because Of its high risk source or botulism?

Question 9 options:

meats

honey

canned foods

Question 10 (1 point)
Two proteins found in milk are __________.

Question 10 options:

whey and hemoglobin

albumin and casein

casein and whey

Question 11 (1 point)
Louis is 16 years old. What area of the food industry is he MOST likely to find an entry level job?

Question 11 options:

quality control

distribution

foodservice

Question 12 (1 point)
All of the following are fat soluble vitamins EXCEPT _______.

Question 12 options:

E

B2

A

K

Question 13 (1 point)
Jane has just reached puberty and is concerned about consuming enough iron to meet her body's needs. She learned in her nutrition class that there are 2 forms of dietary iron: heme and nonheme. In which of the following foods is the iron in the MOST available form for absorption?

Question 13 options:

raisins, tofu and spinach

lentils, beans and peas

meat, fish and poultry

Question 14 (1 point)
Hemoglobin and myoglobin can hold onto oxygen because of the trace mineral___________.

Question 14 options:

iron

selenium

iodine

Question 15 (1 point)
Which vitamin, also known as the "sunshine vitamin" is produced by the body through the action of sunlight on the skin?

Question 15 options:

vitamin K

vitamin D

vitamin C

Question 16 (1 point)
When a dehydrated food is reconstituted, _________.

Question 16 options:

it is eaten in the dehydrated state

the moisture level is below 5 percent

water is added back to it

Question 17 (1 point)
Foodborne illness is caused by_____________.

Question 17 options:

colds and flu

eating contaminated foods

physical contaminants

Question 18 (1 point)
HACCP is the ________

Question 18 options:

federal food safety system called the Heavy Armor and Command Control Points.

safety system required to be implemented by local law enforcement

proactive food safety system used most often to prevent an outbreak of foodborne illness.

Question 19 (1 point)
All of the following are dry-heat methods of cooking EXCEPT_____

Question 19 options:

griling

roasting

braising

Question 20 (1 point)
As a house warming gift, Cindy got a professionally packaged basket of soft cheeses and crackers. She ate the crackers and stored the soft cheese in her refrigerator. Several months later, she rediscovered the soft cheese in the refrigerator. Cindy had learned from her nutrition class that there is a bacteria which multiplies at refrigerator temperatures in an atmosphere of reduced oxygen and increased carbon dioxide. Which of the following bacteria is MOST likely to be found in Cindy's soft cheese?

Question 20 options:

Listeria monocytogenes

Escherichia Coli

Staphylococcus aureus

Question 21 (1 point)
What is the Recommended Dietary Allowance (RDA)?

Question 21 options:

daily value of the amount of a nutrient needed by healthy adults and healthy children in the United States

amount of a nutrient needed by 98% of the people in a given age and gender group

amount of a nutrient recommended to meet the needs of the majority of Americans living in the United States

Question 22 (1 point)
Individuals are said to practice good nutrition if they________.

Question 22 options:

eat foods that provide all the nutrients needed and in the right amounts

combine the right amount of physical activity with eating healthy habits

eat foods that are easily digestible and pass through their bodies quickly

Question 23 (1 point)
Which of the following is TRUE about herbal supplementation?

Question 23 options:

Monitored by standards in the 1938 Safe Food Act

Claimed beneficial by the Centers for Disease Control(CDC)

scrutinized regularly by the Food and Drug Administration(FDA)

Question 24 (1 point)
When measuring liquids, you should do all of the following EXCEPT_____________

Question 24 options:

pour off any excess liquids, leaving the amount measured

hold the measuring cup in your hand when measuring

check the measurement at eye level on a counter top

Question 25 (1 point)
Hal is using food groups as a way to think about his meal and snack choices for a day. He wants to be sure that he is eating an adequate variety of foods. According to MyPlate, which of the following is NOT one of the food groups on his daily choices?

Question 25 options:

Vegetables

Fats

Fruits

Answer 1

Answer 1: Eye color
Answer 2: geography
Answer 3: are limited to parts per thousand
Answer 4: fad diets
Answer 5: 30%
Answer 6: a diet Low in saturated fat and cholesterol and moderate in total fat
Answer 7: Cultural
Answer 8: 1 quart =4 pints
Answer 9: honey
Answer 10: casein and whey
Answer 11: foodservice
Answer 12: B2
Answer 13: meat, fish and poultry
Answer 14: iron
Answer 15: vitamin D
Answer 16: water is added back to it
Answer 17: eating contaminated foods
Answer 18: proactive food safety system used most often to prevent an outbreak of foodborne illness
Answer 19: braising
Answer 20: Listeria monocytogenes
Answer 21: amount of a nutrient needed by 98% of the people in a given age and gender group
Answer 22: eat foods that provide all the nutrients needed and in the right amounts
Answer 23: scrutinized regularly by the Food and Drug Administration(FDA)
Answer 24: hold the measuring cup in your hand when measuring
Answer 25: Fats