Food And Nutrition 3rd Edition - Chapter 8 Testbank

10 Questions | Total Attempts: 143

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Food And Nutrition Quizzes & Trivia

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. 
    Which of the following foods would you expect to be cholesterol free?
    • A. 

      Nuts

    • B. 

      Milk

    • C. 

      Fish

    • D. 

      Crustaceans

    • E. 

      Poultry

  • 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

  • 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

  • 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

  • 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

  • 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

  • 7. 
    Which food below is often categorised as a vegetable or meat alternative?
    • A. 

      Legumes

    • B. 

      Nuts

    • C. 

      Potato

    • D. 

      Egg

    • E. 

      Spinach

  • 8. 
    From what is tofu made?
    • A. 

      Nuts

    • B. 

      Feta cheese

    • C. 

      Soy beans

    • D. 

      Eggs

    • E. 

      Yeast

  • 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

  • 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

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