Food Science Test 1

Front 1

What was one deadly way that milk distributors increased their profit in the past?

Back 1

Added unsanitary water

Front 2

Lead affects the brain function of children and was used to color which food in the past?

Back 2

Candy

Front 3

This person developed the poison squad.

Back 3

Harvey Wiley

Front 4

Upton Sinclair was responsible for the development of __________.

Back 4

The book, The Jungle; The quote, "I aimed at Americans' hearts and hit their stomachs."; The Meat Inspection Act

Front 5

What 2 Acts were passed in 1906 to increase the safety of products being sold in the US for consumption?

Back 5

The Pure Food and Drug Act and the Meat Inspection Act

Front 6

The FDA regulates foods with __________ meat.

Back 6

<2%

Front 7

The __________ replaced the Pure Food and Drug Act.

Back 7

Food Drug and Cosmetic Act

Front 8

__________ states that there is NO margin of safety in foods for carcinogens.

Back 8

The Delaney Clause

Front 9

Saccharin is composed of __________ and __________.

Back 9

Phenylalanine; Aspartic acid

Front 10

The Geneva Protocol of 1925 that prohibited the use of biological/chemical agents was ineffective because it did NOT prohibit:

Back 10

The research and development of the agents; The use of agents as retaliation if a nation was first attacked with the agents; The stockpiling of the agents.

Front 11

This organism is the reason that post offices now irradiate mail.

Back 11

Bacillus anthracis

Front 12

This organism caused the Black Plague, killing 75% of the European population.

Back 12

Yersinia pestis

Front 13

This organism is responsible for small pox.

Back 13

Variola Virus

Front 14

C. botulinum produces a powerful neurotoxin. Only __________ is necessary to cause death in an individual, and 1 lb of this toxin is powerful enough to kill the entire world's population __________ times over.

Back 14

50ng ; 1.5

Front 15

__________ is the "targeting of animals or crops with disease causing agents with the purpose of disrupting the economy."

Back 15

Agroterrorism

Front 16

__________ was once used to make pet food appear as though it had increased protein levels.

Back 16

Melamine

Front 17

Lyophilization is a __________ method.

Back 17

Drying

Front 18

A short-term method of preservation is __________.

Back 18

Refrigeration

Front 19

Commercial sterility is when:

Back 19

All of the pathogens and spoilage microorganisms have been destroyed, but not the rest of the microorganisms.

Front 20

Liquid products are dried using a __________.

Back 20

Spray dryer

Front 21

In the final step of extrusion, the texture and shape of the product is disrupted. This is due to:

Back 21

The build up of heat and pressure; The shape of the die; Water immediately evaporating as steam.

Front 22

A radura is a symbol for __________.

Back 22

Irradiation

Front 23

Microwaves __________.

Back 23

Are absorbed by water, reflected by metal, and pass through glass and plastics.

Front 24

What is a source of gamma rays used in the food industry?

Back 24

Cesium-137

Front 25

Sublimation occurs when water goes from the _______ phase to the _______ phase, bypassing the _______ phase.

Back 25

Solid; gas; liquid

Front 26

A food preservation method for low acid foods is

Back 26

Steam under pressure

Front 27

Which of the following are fermentable sugars?

Back 27

Glucose; Lactose; Sucrose

Front 28

Propionibacterium is used to make Swiss cheese because it produces which essential end product(s)?

Back 28

Propionic acid; CO2

Front 29

What causes the "eye" in Swiss cheese?

Back 29

Carbon dioxide

Front 30

Fermented foods are fermented by microorganisms, but not spoiled, because they are grown under __________ conditions.

Back 30

Controlled

Front 31

What is the fluid byproduct made during cheese production?

Back 31

Whey

Front 32

Out of 100 Kg of milk, how much cheese is produced?

Back 32

10 Kg

Front 33

__________ is an enzyme from the stomach of a calf that causes milk to go from a liquid to a solid.

Back 33

Chymosin

Front 34

Which fermented product is made with the following 4 ingredients: hops, malt, yeast, and water?

Back 34

Beer

Front 35

Lite beer is thinner than regular beer because the unfermentable __________ in lite beer has/have been broken down.

Back 35

Dextrins

Front 36

The 2005 Dietary Guidelines emphasize:

Back 36

Weight management.

Front 37

The 2005 Dietary Guidelines recommend:

Back 37

Consuming 2 cups of vegetables a day.

Front 38

The MyPyramid emphasizes:

Back 38

A personalized diet plan based on variety and moderation.

Front 39

The Mediterranean Food Pyramid emphasizes which oil:

Back 39

Olive

Front 40

The DRI's are based on:

Back 40

Age and gender

Front 41

The meat and beans food group on the MyPyramid provides:

Back 41

Iron and protein

Front 42

What is the Dietary Reference Intake for protein?

Back 42

10-35% of total calories

Front 43

An athlete weighs 210 pounds. How many grams of protein a day would you recommend for this athlete based on 2.0 grams per kg body weight?

Back 43

191 grams

Front 44

3 oz of meat provides how many grams of protein?

Back 44

21 grams

Front 45

The Healthy Eating Pyramid emphasizes:

Back 45

Whole grains and plant oils

Front 46

Many countries around the world have recommended food guides.

Back 46

True

Front 47

How many grams of protein would provide 25% of total calories on an 1800 calorie a day diet?

Back 47

113 grams

Front 48

Which of the following foods is an incomplete protein?

Back 48

Peanut butter

Front 49

When consuming a high protein diet, it is also important to consume adequate:

Back 49

Fluids

Front 50

Which of the following statements about protein metabolism is true?

Back 50

Each cell has a pool of necessary amino acids for cell functions.

Front 51

The key to a well balanced vegetarian diet is a wide variety of fruits, vegetables, whole grains, nuts, legumes and beans.

Back 51

True

Front 52

Which of the statements about carbohydrates is FALSE:

Back 52

Fructose and galactose never become blood sugar

Front 53

Which of the following foods does NOT contain carbohydrate:

Back 53

Hamburger

Front 54

What % of calories comes from CHO in a diet that provides 2100 calories and 250 grams CHO.

Back 54

48%

Front 55

Which of the following is a nutrition concern of high sugar intake:

Back 55

Poor nutritional intake

Front 56

What is the recommended fiber intake for adults:

Back 56

20-35 grams a day

Front 57

Which of the following describes a whole grain:

Back 57

Includes the germ, endosperm and bran.

Front 58

Which of the following statements about fiber and health is FALSE:

Back 58

Fiber causes a high blood sugar.

Front 59

Which of the following is important to increase when consuming a high fiber diet:

Back 59

Fat

Front 60

A high fiber cereal will provide 5 or more grams of fiber per serving.

Back 60

True

Front 61

Which of the following is a commonly added sugar to foods:

Back 61

High fructose corn syrup

Front 62

Chylomicrons primarily carry which type of fats to the liver to be packaged into the VLDL?

Back 62

Trans fatty acids and saturated fat

Front 63

Which of the following is a polyunsaturated fat?

Back 63

Fish oils

Front 64

A food source of trans fatty acids is:

Back 64

Stick margarine

Front 65

Which of the following would be the healthiest fat to spread on a bagel?

Back 65

Olive oil

Front 66

If you ate 2000 calories and wanted 30% of your calories to come from fat, how many grams of fat should you eat a day?

Back 66

60 grams

Front 67

Essential fatty acids play a role in blood pressure regulation, cell membrane health and decreased cancer risk.

Back 67

True

Front 68

The DRI for fat intake is:

Back 68

20-35% of total calories

Front 69

The recommended amount of saturated fat in the diet is:

Back 69

Less than 10% of total calories

Front 70

Which of the following is a fat soluble vitamin?

Back 70

Vitamin E

Front 71

Water soluble vitamins are:

Back 71

Excreted in the urine

Front 72

Which vitamins are found in the milk, yogurt and cheese group?

Back 72

D, riboflavin and B12

Front 73

A teen needs how many milligrams of calcium a day?

Back 73

1300

Front 74

Which of the following is a food source of Vitamin D:

Back 74

Milk

Front 75

Which of the following is a food source of heme iron:

Back 75

Chicken

Front 76

Sodium:

Back 76

Regulates fluids outside the cell

Front 77

Which of the following conditions is related to a deficiency of iron:

Back 77

Anemia

Front 78

Vegetables are a primary source of:

Back 78

Potassium and magnesium

Front 79

Which food is high in sodium:

Back 79

Frozen pizza

Front 80

Which of the following foods provides phytochemicals:

Back 80

Fruit Salad

Front 81

Phytochemicals can be made by the body.

Back 81

False

Front 82

Phytochemicals:

Back 82

Detoxify the body

Front 83

Spices and herbs provide phytochemicals.

Back 83

True

Front 84

Sugar on the Nutrition Facts panel of the food label refers to:

Back 84

Naturally occurring and added sugars

Front 85

If a food label states that a food is High Fiber the food:

Back 85

Provides 20% or more of the daily value for fiber

Front 86

Which of the following foods provides probiotics?

Back 86

Yogurt

Front 87

The United States Department of Food Labels regulates the Nutrition Fact Panel.

Back 87

False

Front 88

Weight loss can be achieved by decreasing calories from carbohydrates, proteins or fats.

Back 88

True

Front 89

Which of the following is important in long-term weight loss success?

Back 89

Eating breakfast daily

Front 90

Weight loss is important in lowering blood LDL, treating diabetes and high blood pressure.

Back 90

True

Front 91

Consuming adequate amount of which nutrients is helpful for treating high blood pressure?

Back 91

Calcium, magnesium, potassium

Front 92

Which type of fat should be reduced to less than 7% of total calories when treating atherosclerosis?

Back 92

Saturated

Front 93

Given to animals as growth stimulants

Back 93

Feed Additives

Front 94

A flavor enhancer derived from seeweed that boosts the flavor of other components.

Back 94

MSG

Front 95

Legislation prohibiting misbranded and adulterated food, drink and drugs.

Back 95

Pure Food Law

Front 96

A non-nutritive sweetener identified as a carcinogen.

Back 96

Cyclamate

Front 97

Cavity-causing

Back 97

Cariogenic

Front 98

Chemicals used on crops to prevent insect damage.

Back 98

Insecticides

Front 99

It banned the use of an additive if it caused cancer in humans or animals at any level.

Back 99

Delaney Clause

Front 100

A type of preservative that prevents enzymatic browning of fruits and vegetables and reduces microbial spoilage.

Back 100

Sulfate

Front 101

They regulate insecticides and herbicides.

Back 101

EPA

Front 102

One of the preservatives used to cure meats.

Back 102

Nitrates

Front 103

Another word for color additives.

Back 103

Colorants

Front 104

A pathway where waste from once buried metal drums that leaks and travels through soil and ground water to lakes, streams, and rivers.

Back 104

Indirect

Front 105

Chemicals used on crops to control the growth of weeds.

Back 105

Herbicides

Front 106

Nitrogen and phosphates are commonly added to soil as this.

Back 106

Fertilizers

Front 107

The act that replaces the Pure Food Law in 1938.

Back 107

Food Drug and Cosmetic

Front 108

Acids that are used as preservatives.

Back 108

Acidulants

Front 109

A condition in which consumers have a fear of chemicals in their food.

Back 109

Chemophobia

Front 110

Immediate adverse effects.

Back 110

Acute

Front 111

The term to describe how well a food additive performs its function.

Back 111

Efficacy

Front 112

The act which authorizes the USDA to inspect all meat and meat products.

Back 112

Meat Inspection Act

Front 113

Examples of this type of substance would be salt and pepper.

Back 113

GRAS

Front 114

Examples of these include sorbitol, mannitol, and xylitol.

Back 114

Sugar alcohols

Front 115

Sugar alcohols that help retain moisture in ice cream and candy.

Back 115

Humectants

Front 116

A term meaning cancer-causing.

Back 116

Carcinogenic

Front 117

The chief chemist of the USDA who lead the poison squad.

Back 117

Wiley

Front 118

This is the agency that regulates products with less than 2% meat.

Back 118

FDA

Front 119

A sweetener that withstands processing at higher temperatures and can be used in baked goods.

Back 119

Acesulfame

Front 120

Adverse effects that occur over long periods of time of low exposures.

Back 120

Chronic

Front 121

A term used when the dietary risk of a substance that is known to cause cancer in laboratory animals is deemed negligible because consumer exposure levels are extremely low.

Back 121

Deminimus

Front 122

The author of the book The Jungle which described the meat processing industry in the early 1900s.

Back 122

Upton Sinclair

Front 123

Also know as Nntrasweet, it is a nutritive sweetener.

Back 123

Aspartame

Front 124

A term that means birth-defect causing.

Back 124

Teratogenic

Front 125

The source of a pollutant that is directly added to a body of water.

Back 125

Point

Front 126

Acid rain from industrial operations, sprayed chemicals and smokestacks are a source of this type of pollution.

Back 126

Atmospheric

Front 127

Chemicals used to prevent the growth of mold on food crops.

Back 127

Fungicides

Front 128

A preservative used in pop and fruit juices to control yeast and mold growth.

Back 128

Benzoate

Front 129

A source of pollution source that includes heavy rain that causes water to run off farm fields into streams carrying pesticides and herbicides to streams, rivers and lakes.

Back 129

Diffuse

Front 130

Biological weapon used on prisoners of war during World War 2.

Back 130

Anthrax

Front 131

A term describing biological weapons incidents in Southeast Asia.

Back 131

Yellow rain

Front 132

Biological Warfare

Back 132

BW

Front 133

A term to describe the use of rockets filled with biological agents.

Back 133

Biological warheads

Front 134

Term for the use of biological weapons in warfare.

Back 134

Bioterrorism

Front 135

The president who stopped biological and toxin weapon research and production by executive order in 1969.

Back 135

Nixon

Front 136

A disease naturally found in livestock that could easily be weaponized by terrorists against the agricultural industry.

Back 136

Foot and mouth

Front 137

A type of terrorism aimed at the agricultural industry to impact that food supply and the economy.

Back 137

Agroterrorism

Front 138

Weapons of Mass Destruction.

Back 138

WMD

Front 139

Biological weapon used against South American natives by the French.

Back 139

Small Pox

Front 140

Another term used for freeze drying.

Back 140

Lyophilization

Front 141

It alters the color, texture, flavor and nutritive value of frozen foods.

Back 141

Freezerburn

Front 142

Another term for canning.

Back 142

Thermal processing

Front 143

Microorganism that thrives at moderate temperatures.

Back 143

Mesophilic

Front 144

Spoilage by the production of acid and gas, can cause cans to swell and burst.

Back 144

Bilogical

Front 145

A process in which food is exposed to ionizing radiation.

Back 145

Irradiation

Front 146

This thermal process results in the production of hydrogen gas.

Back 146

Chemical

Front 147

Hemoglobin, myoglobin, oxymyoglobin, and metmyoglobin all contribute to this important quality factor of meat.

Back 147

Color

Front 148

A type of drying that produces a powered product.

Back 148

Spray

Front 149

An organism used to produce beer, bread, and wine.

Back 149

Yeast

Front 150

A flower that is added in the mashing process of brewing beer.

Back 150

Hops

Front 151

A short-term method of preservation.

Back 151

Refrigeration

Front 152

The oldest method of drying that utilizes the sun.

Back 152

Solar

Front 153

The process of brining the food product to boil and then canning.

Back 153

Hotfill

Front 154

A process in which microorganisms transform simple raw materials into unique and complex foods, i.e. cheese and yogurt.

Back 154

Fermentation

Front 155

Microorganism that produces acids.

Back 155

Homofermentive

Front 156

A method of food processing that involves lowering the water activity of food to inhibit or prevent microbial growth.

Back 156

Drying

Front 157

Electromagnetic waves of radiant energy.

Back 157

Microwaves

Front 158

Microorganism that prefers warm temperatures.

Back 158

Thermophilic

Front 159

A unit of the measurement of the absorbed dose of energy of irradiation.

Back 159

Kiloray

Front 160

A processing method of heating food in sealed containers to eliminate microorganisms.

Back 160

Canning

Front 161

A process that subjects a material to conditions of high heat and pressure through an auger system.

Back 161

Extrusion

Front 162

A bacteria used to convert milk to yogurt.

Back 162

Lactic Acid

Front 163

Another term for irradiation.

Back 163

Cold pasteruization

Front 164

The thermal process where a can is sealed under pressure.

Back 164

Physical

Front 165

A fungi used to make soy sauce.

Back 165

Aspergillus

Front 166

Microorganism that produces gas.

Back 166

Heterofermentive

Front 167

The process of going from a solid to a gas, skipping the liquid state.

Back 167

Sublimation

Front 168

He developed the process of canning.

Back 168

Appert