Food And Nutrition 3rd Edition - Chapter 10 Testbank

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Food And Nutrition 3rd Edition - Chapter 10 Testbank - Quiz

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.


Questions and Answers
  • 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

    Correct Answer
    A. Its use is largely cosmetic
    Explanation
    The correct answer is "Its use is largely cosmetic." This is because color additives are primarily used in food to enhance its appearance and make it more visually appealing. They are not added for any nutritional value or functional purpose.

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  • 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

    Correct Answer
    D. Microbial contamination
    Explanation
    Microbial contamination is the most likely cause of food-related health risks. This refers to the presence of harmful microorganisms, such as bacteria, viruses, or parasites, in food. Consuming contaminated food can lead to foodborne illnesses, which can cause symptoms like nausea, vomiting, diarrhea, and in severe cases, even death. It is important to handle and store food properly, cook it thoroughly, and practice good hygiene to prevent microbial contamination and reduce the risk of foodborne illnesses.

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  • 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

    Correct Answer
    D. The maximum amount of an additive that could be consumed daily in a lifetime
    Explanation
    The ADI (Acceptable Daily Intake) is the maximum amount of an additive that could be consumed daily in a lifetime. This value is established based on scientific studies and is considered safe for human consumption. It takes into account factors such as the effect on humans and experimental animals, the technical effectiveness of the additive, and the safety margin required for common use in foods.

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  • 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

    Correct Answer
    C. The varying effects possible depending on the concentration of a particular nutrient consumed
    Explanation
    The ‘poison-remedy’ effect refers to the fact that the effects of consuming a particular nutrient can vary depending on its concentration. In other words, consuming a nutrient in high concentrations may have toxic effects, while consuming it in appropriate amounts can have remedial effects. This answer explains that the varying effects of a nutrient depend on its concentration, which aligns with the concept of the ‘poison-remedy’ effect.

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  • 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

    Correct Answer
    A. Salt
    Explanation
    Salt is not normally considered to be a food additive because it is a natural ingredient that has been used for centuries to enhance the flavor of food. It is commonly found in many dishes and is not typically added separately as a food additive. Salt is a mineral that is essential for human health and is often used as a seasoning agent rather than a food additive.

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  • 6. 

    Food labels do not specifically or individually identify all food:

    • A.

      Preservatives

    • B.

      Colours

    • C.

      Flavours

    • D.

      Antioxidants

    • E.

      Acids

    Correct Answer
    C. Flavours
    Explanation
    Food labels do not specifically or individually identify all flavors because flavors can be a combination of various natural or artificial ingredients that contribute to the overall taste of the food product. It is not practical to list every single ingredient that makes up the flavor as it may involve a complex mixture of chemicals or natural extracts. Therefore, food labels often use the general term "flavors" to encompass all the components that contribute to the taste of the food.

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  • 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

    Correct Answer
    D. Humectants
    Explanation
    Humectants are a class of food additives that are used to control the moisture level in some foods. They help to retain moisture and prevent the food from drying out. Humectants are commonly used in products like baked goods, candies, and processed meats to maintain their freshness and texture. By attracting and holding onto water molecules, humectants can extend the shelf life of these foods and improve their overall quality.

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  • 8. 

    Vacuum packed foods may require less or no:

    • A.

      Anti-caking agents

    • B.

      Antioxidants

    • C.

      Humectants

    • D.

      Mineral salts

    • E.

      Modified starches

    Correct Answer
    B. Antioxidants
    Explanation
    Vacuum packing is a method of packaging that removes air from the package, creating a vacuum. This process helps to preserve the food by reducing the presence of oxygen, which can cause oxidation and spoilage. Antioxidants are substances that help to prevent oxidation, so when food is vacuum packed and oxygen is removed, there is less need for antioxidants to be added to the packaging. Therefore, vacuum packed foods may require less or no antioxidants.

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  • 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

    Correct Answer
    E. Traditional methods of preparation making the food safe
    Explanation
    The soaking and fermenting of cassava before preparation for consumption is considered a traditional method of preparation that makes the food safe. This process helps to remove toxins such as cyanogenic glycosides, which are naturally present in cassava and can be harmful if consumed in large quantities. By soaking and fermenting the cassava, these toxins are deactivated, making the food safe to eat. This traditional method has been used for generations to ensure the safety of cassava consumption.

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  • 10. 

    Glycoalkaloids are present in high quantities in:

    • A.

      Sweet potatoes

    • B.

      Unwashed potatoes

    • C.

      Washed potatoes

    • D.

      Sprouted potatoes

    • E.

      Rhubarb leaves

    Correct Answer
    D. Sprouted potatoes
    Explanation
    Sprouted potatoes contain high quantities of glycoalkaloids. Glycoalkaloids are natural toxic compounds found in certain plants, including potatoes. When potatoes sprout, the glycoalkaloid content increases as a defense mechanism against pests and pathogens. These compounds can be harmful if consumed in large amounts, causing symptoms such as nausea, vomiting, and diarrhea. Therefore, it is recommended to avoid eating sprouted potatoes to prevent potential health risks.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 08, 2011
    Quiz Created by
    Allenandunwin
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