Food And Nutrition 3rd Edition - Chapter 8 Testbank

Tofu is made from soybeans. Soybeans are soaked, ground, and then boiled to produce a thick, creamy liquid. This liquid is then coagulated using a coagulant, such as calcium sulfate or magnesium chloride, to form curds. These curds are pressed and drained to remove excess liquid, resulting in tofu. Nuts, feta cheese, eggs, and yeast are not used in the production of tofu.

Nuts would be expected to be cholesterol free because they are plant-based foods and do not contain any cholesterol. Unlike animal-based foods like milk, fish, crustaceans, and poultry, nuts are high in unsaturated fats, fiber, and other beneficial nutrients, but do not contain any cholesterol. Therefore, including nuts in a diet can be a healthy choice for individuals concerned about their cholesterol levels.

Legumes are often categorized as a vegetable or meat alternative because they are a good source of plant-based protein. Legumes include beans, lentils, and peas, which are commonly used as substitutes for meat in vegetarian and vegan diets. They are also rich in fiber, vitamins, and minerals, making them a nutritious option for those looking to reduce their meat consumption or follow a plant-based diet.

Starchy root vegetables are not low in energy content compared to other vegetables. While leafy green vegetables, orange vegetables, white vegetables, and salad vegetables are generally low in energy content, starchy root vegetables like potatoes, sweet potatoes, and yams have a higher energy content due to their higher carbohydrate content. This makes them a less suitable choice for individuals looking to reduce their energy intake.

Fruits are known to be a good source of vitamins, as they contain various essential vitamins such as vitamin C, vitamin A, and vitamin K. Additionally, fruits also contain natural sugars, which provide energy to the body. Therefore, it can be concluded that fruits mainly contribute vitamins and sugar to the human diet.

Gluten-free breads and baked goods are typically made with alternative flours and binders, such as rice flour or xanthan gum, instead of wheat flour. These substitutes do not have the same gluten protein that provides structure and elasticity to traditional breads. As a result, gluten-free breads tend to be denser and have a crumbly texture. They may also be heavier due to the lack of gluten's ability to trap air during the baking process. Therefore, the correct answer is that gluten-free breads and baked goods are heavier and more crumbly compared to common varieties.

The correct answer is that the Australian food supply has low levels of pesticide residues and contaminants by international standards. This is supported by the results from the National Residue and Australian Total Diet surveys, which have shown that many Australian foods contain high levels of pesticide residues and contaminants by international standards. Therefore, the statement that the Australian food supply has low levels of pesticide residues and contaminants is the most accurate explanation based on the given information.

Maillard browning is a chemical reaction that occurs between reducing sugars and proteins in food when exposed to heat. This reaction is responsible for the development of the characteristic color, aroma, and flavor associated with bread, toast, pastry, and roasting. It is a desirable process in factory processed foods such as milk powder as it enhances the overall sensory experience of the food. However, it is not the recommended method for cooking chicken, ducks, or other poultry. Maillard browning can be observed in foods that are boiled, steamed, or heated in the microwave.

Food composition databases provide accurate details of the total nutrient content of most foods. However, they do not provide information on the bioavailability of nutrients. Bioavailability refers to the extent to which nutrients are absorbed and utilized by the body. While food composition databases can provide information on the nutrient content of foods, they do not take into account factors that may affect the bioavailability of those nutrients, such as cooking methods or individual differences in digestion and absorption. Therefore, they do not provide information on the bioavailability of nutrients.

Foods cooked inside cans are preserved for extended periods because the process of cooking destroys microbes and the activity of food enzymes. This helps to prevent the growth of bacteria and other microorganisms that can cause spoilage. By destroying these microbes and enzymes, the food is effectively preserved and can be stored for longer periods without spoiling.