Food And Nutrition 3rd Edition - Chapter 10 Testbank
(147).jpg "Food And Nutrition 3rd Edition - Chapter 10 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.Colour is probably the most controversial food additive because:
- A.
Its use is largely cosmetic
- B.
The compounds are largely synthetic
- C.
It is associated with increased incidence of cancer in animal studies
- D.
It is associated with negative behaviour in young children
- E.
None of the above
- 2.The most likely cause of food related health risk is:
- A.
Food additives
- B.
Toxicants
- C.
Environmental contaminants
- D.
Microbial contamination
- E.
Pesticide residues
- 3.In determining the safety of a new food additive, the ADI is:
- A.
The difference between the effect on humans and on experimental animals
- B.
The amount of additive required to be technically effective
- C.
The minimum amount of an additive that should be consumed daily in a lifetime
- D.
The maximum amount of an additive that could be consumed daily in a lifetime
- E.
The safety margin given to any additive used commonly in foods
- 4.The ‘poison-remedy’ effect relates to:
- A.
The identification of complementary foods to ‘remedy’ particular poisons
- B.
The poisonous nature of some vitamin precursors and then the remedial effect of their actual vitamin forms
- C.
The varying effects possible depending on the concentration of a particular nutrient consumed
- D.
The level of toxicant present per 100g of food above which toxic effects occur
- E.
The identification of some foods as antidotes to known poisons
- 5.Which of the following is not normally considered to be a food additive?
- A.
Salt
- B.
Artificial sweeteners
- C.
Antioxidants
- D.
Artificial colour
- E.
Preservatives
- 6.Food labels do not specifically or individually identify all food:
- A.
Preservatives
- B.
Colours
- C.
Flavours
- D.
Antioxidants
- E.
Acids
- 7.This class of food additives is used to control the moisture level in some foods:
- A.
Anti-caking agents
- B.
Mineral salts
- C.
Modified starches
- D.
Humectants
- E.
Gelling agents
- 8.Vacuum packed foods may require less or no:
- A.
Anti-caking agents
- B.
Antioxidants
- C.
Humectants
- D.
Mineral salts
- E.
Modified starches
- 9.The soaking and fermenting of cassava before preparation for consumption is an example of :
- A.
The removal of the toxicant nitrates in the cassava
- B.
A potentially lethal meal preparation method
- C.
The deactivation of glycoalkaloids
- D.
The activation of leptins
- E.
Traditional methods of preparation making the food safe
- 10.Glycoalkaloids are present in high quantities in:
- A.
Sweet potatoes
- B.
Unwashed potatoes
- C.
Washed potatoes
- D.
Sprouted potatoes
- E.
Rhubarb leaves
Questions: 5 | Attempts: 12866 | Last updated: Sep 3, 2020
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Sample QuestionWhich food group should you eat the most of?
Questions: 27 | Attempts: 11671 | Last updated: Jan 13, 2021
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Sample QuestionThe definition of nutrition is:
Questions: 8 | Attempts: 10410 | Last updated: Aug 13, 2020
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Sample QuestionWhich one is unhealthy?
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