Food And Nutrition 3rd Edition - Chapter 3 Testbank

10 Questions | By Allenandunwin | Updated: Mar 20, 2022 | Attempts: 167

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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.

People’s diets are determined by:
- A.
  
  Adherence to particular food traditions determined by cuisines
- B.
  
  Religious beliefs
- C.
  
  The social situation
- D.
  
  Everyday changes to schedules
- E.
  
  All of the above
2.

Basic foods within a cuisine can be divided into:
- A.
  
  Foods eaten commonly and foods eaten on special occasions
- B.
  
  Foods considered to be staples and foods considered to be accessories
- C.
  
  Foods eaten by the elite and foods eaten by the poor
- D.
  
  Foods considered extras and foods that are healthy
- E.
  
  All of the above
3.

Cassava is eaten extensively in parts of Africa and Asia despite its poisonous traits because:
- A.
  
  People enjoy taking a risk
- B.
  
  It is the only staple food available
- C.
  
  Yields less energy per kg and so encourages weight loss
- D.
  
  You can eat the whole plant and it is easy to grow
- E.
  
  None of the above
4.

The major contributor of fat to the Sudanese diet is:
- A.
  
  Meat, butter and margarine
- B.
  
  Coconut and fish
- C.
  
  Peanuts and palm oil
- D.
  
  Pork fat
- E.
  
  Olive oil and fish
5.

Dietary change is linked to:
- A.
  
  The reduced availability of foods from different parts of the world
- B.
  
  Increased mobility of people within and between countries
- C.
  
  A reduced emphasis on new product development
- D.
  
  A growing dependence on local produce
- E.
  
  None of the above
6.

Within a food culture:
- A.
  
  Individual and family food choices can be predicted easily
- B.
  
  All people adhere to a particular cuisine
- C.
  
  Food habits are not usually homogeneous
- D.
  
  Different flavours are not allowed
- E.
  
  The nutrient profile is thought the cause for medical consequence
7.

People on low incomes in Australia are more likely to:
- A.
  
  Be underweight
- B.
  
  Be overweight
- C.
  
  Exercise more
- D.
  
  Eat the recommended serves of fruit
- E.
  
  Be food secure
8.

In developing countries:
- A.
  
  Men produce between 40 and 60 per cent of food crops
- B.
  
  Men are less likely to spend their money on their families
- C.
  
  Women are considered economic agents in agriculture
- D.
  
  A and b
- E.
  
  B and c
9.

A proper meal in Anglo-Celtic food cultures:
- A.
  
  Contains meat and vegetables
- B.
  
  Contains meat and rice
- C.
  
  Includes condiments such as tomato sauce
- D.
  
  Is eaten in a restaurant
- E.
  
  Is eaten together at a table
10.

Given their responsibility for the provision of food women carry in any given society, women should be:
- A.
  
  Given funding to make improvements
- B.
  
  Acknowledged and recognised for their role particularly by men
- C.
  
  Encouraged to stay at home rather than participate in the paid labour market
- D.
  
  Consulted and involved in the development of nutrition policies and programs
- E.
  
  All of the above