Food And Nutrition 3rd Edition - Chapter 8 Testbank | Attempts: 1682

2.

Based on biological origin, one can say that in the human diet:

Animal muscle mainly contributes saturated fat
Vegetables are a good source of iron and calcium
Fruits mainly contribute vitamins and sugar
Cereals provide protein and fat
Animal muscles provide protein and fibre

Correct Answer

A. Fruits mainly contribute vitamins and sugar

Explanation

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.

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3.

Food composition databases:

Provide accurate details of the total nutrient content of most foods
Provide data on the nutrient content of all foods available in Australia
Can be used interchangeably around the world
Do not provide information on the bioavailability of nutrients
Take into account the natural biological variability of a food

Correct Answer

A. Do not provide information on the bioavailability of nutrients

Explanation

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.

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4.

Results from the National Residue and Australian Total Diet surveys have shown:

Many Australian foods contain high levels of pesticide residues and contaminants by international standards
The Australian food supply has low levels of pesticide residues and contaminants by international standards
The levels of pesticide residues and contaminants in Australian foods are steadily increasing with time
Cereal crops are commonly contaminated with lead
Australian foods have high levels of natural toxicants preventing their consumption

Correct Answer

A. The Australian food supply has low levels of pesticide residues and contaminants by international standards

Explanation

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.

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2

5.

Maillard browning:

Begins with an addition reaction between reducing sugars and fat
Can be seen in boiled, steamed or microwave heated foods
Is the one method of cooking particularly recommended for cooking chicken, ducks or other poultry
Is desirable in factory processed foods such as milk powder
Results in the colour, aroma and flavour associated with bread, toast, pastry and roasting

Correct Answer

A. Results in the colour, aroma and flavour associated with bread, toast, pastry and roasting

Explanation

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.

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6.

In comparison to common varieties, gluten free breads and baked good would be:

More spongy
Less crumbly
Moister
Of similar texture and flavour
Heavier and more crumbly

Correct Answer

A. Heavier and more crumbly

Explanation

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.

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7.

Which food below is often categorised as a vegetable or meat alternative?

Legumes
Nuts
Potato
Egg
Spinach

Correct Answer

A. Legumes

Explanation

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.

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8.

From what is tofu made?

Nuts
Feta cheese
Soy beans
Eggs
Yeast

Correct Answer

A. Soy beans

Explanation

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.

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9.

Most vegetables are low in energy content except for which of the following?

Leafy green vegetables
Orange vegetables
White vegetables
Starchy root vegetables
Salad vegetables

Correct Answer

A. Starchy root vegetables

Explanation

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.

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10.

Foods cooked inside cans are preserved for extended periods as:

There is oxygen added to prevent microbes growing
The process destroys microbes and the activity of food enzymes
Water activity is maintained at high levels
Nutrients are hydrolysed and unavailable to microbes for growth
All of the above

Correct Answer

A. The process destroys microbes and the activity of food enzymes

Explanation

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.

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2

Food And Nutrition 3rd Edition - Chapter 8 Testbank

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

Quiz Preview

Based on biological origin, one can say that in the human diet:

Food composition databases:

Results from the National Residue and Australian Total Diet surveys have shown:

Maillard browning:

In comparison to common varieties, gluten free breads and baked good would be:

Which food below is often categorised as a vegetable or meat alternative?

From what is tofu made?

Most vegetables are low in energy content except for which of the following?

Foods cooked inside cans are preserved for extended periods as: