Food Science & Technology Final Exam

Front 1

the essential fatty acid

Back 1

Linoleic acid

Front 2

The Recommended Dietary Allowance (RDA)

Back 2

Will provide for the known nutritional needs of almost all healthy people

Front 3

Fat digestion in the body requires which of the following compounds?

Back 3

bile salts

Front 4

glycemic index is a term that refers to

Back 4

how fast a food raises blood glucose

Front 5

the structure of a lipoprotein allows it to

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form a fluid membrane structure

Front 6

excess intake of Folic acid (Folate)

Back 6

masks a vitamin B12 deficiency

Front 7

the sugar found only in milk is

Back 7

Lactose

Front 8

which of the following is an important function of the stomach?

Back 8

secretion of acid

Front 9

which of he following is a function of dietary protein?

Back 9

enzymes
structural
tissue repair
--all of the above

Front 10

the B vitamin deficiency that can result in pernicious anemia is

Back 10

Vitamin B12

Front 11

which of the following animal is missing the last enzyme in vitamin C synthesis making it an essential nutrient?

Back 11

Tarsier

Front 12

Which of the following is true about carbohydrates?

Back 12

If eaten in excess, they are stored as fat

Front 13

A major factor in changing one's BMR would be to

Back 13

change the ratio of muscle to fat

Front 14

the five basic tastes are

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sweet, salty, bitter, sour, unami

Front 15

the pancreas secretes

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digestive enzymes

Front 16

"enriched" grains do not have which of the following substances added back?

Back 16

dietary fiber

Front 17

cells that can use glucose without the presence of insulin are

Back 17

brain cells

Front 18

according to the CHD risk calculator we used in class, which caused the greatest increase in heart disease risk?

Back 18

smoking

Front 19

Compared to unsaturated fats, saturated fats contain more

Back 19

hydrogen

Front 20

vitamin B12 requires which of the following for absorption?

Back 20

intrinsic factor

Front 21

one of the important functions of Vitamin D is

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Calcium absorption

Front 22

During protein synthesis, the limiting amino acid

Back 22

the one present in the least amount compared to need

Front 23

adult onset diabetes (Type II) usually occurs as a result of

Back 23

obesty

Front 24

Hydrogenation of oil

Back 24

makes it more solid at room temperature

Front 25

the function(s) of vitamin E include

Back 25

antioxidant

Front 26

the vitamin made by intestinal bacteria and associated with blood clotting is

Back 26

Vitamin K

Front 27

PKU is caused by a genetic inability to metabolize

Back 27

Phenylalanine

Front 28

Protein quality

Back 28

both A and C

(can improve when combining plant protein sources in a meal& is typically assessed by measuring weight gain in rats)

Front 29

All of the following deficiency states are true EXCEPT

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beriberi=Vitamin K deficiency

Front 30

Your liver releases glucose when blood glucose is low. This glucose comes primarily from

Back 30

Glycogen

Front 31

which of the following is associated with too little or poor quality dietary protein?

Back 31

Kwashiorkor

Front 32

Hunger as opposed to appetite can be described by which of the following?

Back 32

chemical changes in the body

Front 33

high fructose corn syrup is

Back 33

metabolized like sucrose

Front 34

Complementary relationships would be most important to

Back 34

Vegans

Front 35

If a healthy individual eats a large amount of cholesterol in a particular day:

Back 35

the body will make less

Front 36

which of these carbohydrates is NOT a good source of energy?

Back 36

Cellulose

Front 37

Naturally occuring unsaturated fatty acids in foods

Back 37

Are Cis

Front 38

A triglyceride is composed of

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3 fatty acids bonded to glycerol

Front 39

Most fats in the body are in the form of

Back 39

triglycerides

Front 40

Compared to soluble fiber, insoluble fiber is more effective at

Back 40

Both B & C:
(decreasing constipation and binding water)

Front 41

mad cow disease is caused by

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Prions

Front 42

thiaminie deficiency first became a problem with the advent of

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Polished rice

Front 43

Essential nutrients include

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those the body needs but cannot synthesize on its own

Front 44

How many calories are produced from a meal containing 100 g carbohydrates, 10g fat, and 20g protein?

Back 44

570

Front 45

which of the following may help prevent niacin deficiency?

Back 45

tryptophan

Front 46

you take a vitamin/mineral supplement every morning and exceed your RDA> which of the following would be mos helpful in determining if you are consuming to much of a nutrient?

Back 46

Tolerable upper limit (UL)

Front 47

Beta Carotene

Back 47

is a precursor to vitamin A

Front 48

Molecules that are important to the flavor of foods are usually

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Fat Soluble

Front 49

breakdown of any polymer into monomers for absorption occurs by

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hydrolysis

Front 50

excess vitamin A is a concern for pregnant women because it causes

Back 50

birth defects

Front 51

from a food safety standpoint, growth of most pathogens is possible when temperature is

Back 51

between 40F and 140F

Front 52

the FDA has ruled that food irradiation is an additive and therefore must be

Back 52

labeled with Radura

Front 53

which of the following is TRUE about refrigeration?

Back 53

For each 18F decrease in temperature there will be a 10 fold decrease in growth rate

Front 54

Microbial growth can be controlled by manipulating

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ALL OF THE ABOVE
temperature, pH, available water

Front 55

Which regulatory mineral is primarily found in intracellular fluid (inside the cell)

Back 55

Potassium

Front 56

Production of wine is a result of

Back 56

Anaerobic fermentation

Front 57

an organism that can be easily destroyed by cooking is

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ALL of these
salmonella, staph, e.coli

Front 58

Mineral abortion can be affected by

Back 58

All of the above
oxalate, competition with other minerals, phylates

Front 59

Legally a food that is called a "good source" of VItamin C

Back 59

follows the 10% rule

Front 60

Hemochromastosis is disease caused by

Back 60

excess iron absorption

Front 61

refreezing thawed food

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should be done with care

Front 62

Jam is safe to store at room temperature because of its high sugar content. The sugar:

Back 62

decreases water activity

Front 63

structure.function claims on a label

Back 63

recquire a disclaimer

Front 64

which of the following minerals is important for reactions involving atp?

Back 64

magnesium

Front 65

a mild heat treatment that inactivates enzymes is

Back 65

blanching

Front 66

dietary supplements use, especially herbals should be considered with caution because of

Back 66

ALL OF THE ABOVE
(possible drug contamination, possible heavy metal contamination, current marketing regulations)

Front 67

Labeling laws require ingredients be listed in descending order of their

Back 67

weight

Front 68

which of the following food condition requires a 12 D process?

Back 68

pH 6.7 and no oxygen

Front 69

European grape vines were destroyed due to

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a roote louse introduced by the US

Front 70

which of these would be a disqualifying nutrient(s) if present at high enough level

Back 70

Fat

Front 71

When calcium is lacking in the diet it is removed from bone

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to keep the blood calcium level constant

Front 72

almost all food poisoning can be prevented by

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ALL of the above
keeping the food cold, preventing contamination with pathogens, keeping the food hot

Front 73

a pH 4.6 is important in food microbiology because

Back 73

Most pathogens grow above this pH

Front 74

The organism responsible for cruise ship outbreaks and nearly 60% of food borne illness is

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Norovirus

Front 75

WHich is/are characteristics of aneorexia

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highest death rate of any psychological disorder

Front 76

Serving size is legally defined so that the consumer

Back 76

can compare similar foods

Front 77

which of the following is an essential element in all cells of the body?

Back 77

Iron

Front 78

Which organism can cause spontaneous abortion?

Back 78

Listeria

Front 79

Selenium mainly functions in/as

Back 79

an antioxidant

Front 80

the body will adjust to anemia by

Back 80

increasing rate of iron absorption

Front 81

Bacteria can increase their numbers rapidly because they reproduce by

Back 81

binary fission

Front 82

a lack and excess of Iodine can cause

Back 82

goiter

Front 83

BMR wil typically

Back 83

decrease with age

Front 84

Food poisoining from rice is likely caused by

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B cereus

Front 85

the main function of chloride is

Back 85

part of stomach acid

Front 86

iron stored in the liver is bound to which protein?

Back 86

ferritin

Front 87

in a video we saw in class, infection by what organism caused a woman serious kidney failure from suspected cookie dough?

Back 87

E Coli O: 157 H:7

Front 88

Irradiation kills microrganisms in food by

Back 88

both A and C
indirectly producing free radicals and damaging DNA directly

Front 89

which major mineral makes a major contribution to the concentration of extracellular (outside) fluid

Back 89

sodium

Front 90

Pasteurization is designed to

Back 90

kill pathogens

Front 91

the psychrophile that can grow in ready to eat deli food is

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Listeria monocytogens

Front 92

To ensure that low-acid canned foods do not contain C botulimim, a ___ process is used?

Back 92

12D

Front 93

C. Perfringens is an example of an organism

Back 93

that produces a toxin in the GI tract

Front 94

WHich of the following organism produces a toxin that remains harmful even if the food was cooked properly after contamination?

Back 94

Staphylococcus aureus

Front 95

Which of the following was most likely preserved from spray drying?

Back 95

milk powders

Front 96

A factor in the development of osteoporosis is

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ALL OF THESE
gender, genetics, hormone levels

Front 97

consuming extra protein and/or protein supplements will

Back 97

likely be utilized for energy

Front 98

which of the following best describes cold sterilization and cold pasteurization

Back 98

the food is not processed using heat

Front 99

You and your roommate had some pizza and 12 beers each last night. You eat the cold piza for breakfast the next morning since it is one of your uncontrallable weaknesses. A few hours later during FST 2200, as you run to the bathroom with a nasty bout of diarrhea, you vaguely remember that your roomate sneezed on the pizza rigt before you passed out. Besides blaming your illness on your roomate, you can also blame it on

Back 99

staph aureus

Front 100

Carbohydrate loading refers to

Back 100

altering training and diet to increase muscle glycogen