Food Science Unit 3

What is the primary use of amino acids within the protein metabolism?

 

Produce metabolic structures and build, repair, maintain cells

 

Produce energy

 

Store energy

 

Excreted in urine via kidney

Produce metabolic structures and build, repair, maintain cells

True or False: All population subgroups are recommended to take similar daily amounts of protein per body weight.

False

Which of the following nutritional actions can help to reduce risk of death?

 

Increasing protein intake

 

Decreasing protein intake

 

Replacing meat protein with plant protein

 

Replacing plant protein with meat protein

Replacing meat protein with plant protein

How many calories are in a gram of protein?

 

9 Calories/g

 

7 Calories/g

 

4 Calories/g

 

None of the above

4 Calories/g

What is the recommendation for protein intake by the dietary reference intakes?

 

10-35% of total calories

 

20-30% of total calories

 

20-50% of total calories

 

35-55% of total calories

10-35% of total calories

How many grams (approximately) of protein a day would you recommend for a person that weighs 210 pounds based on 0.8 grams per kg body weight (1 kg = 2.2 pounds)?

 

168 grams

 

60 grams

 

112 grams

 

76 grams

76 grams

How many grams of protein would a 3 oz. (one serving size) piece of meat provide?

 

9 grams

 

15 grams

 

21 grams

 

30 grams

21 grams

How many grams (approximately) of protein would provide 25% of total calories on an 1,800 calorie a day diet?

 

25 grams

 

45 grams

 

72 grams

 

113 grams

113 grams

Which of the following is an incomplete protein?

 

Almonds

 

Yogurt

 

Chocolate milk

 

Fish

Almonds

Which of these would NOT lead to a meal with complete proteins?

 

Red beans and rice

 

Vegetables and beans

 

Tofu and cashews

 

Chickpeas and pasta

Vegetables and Beans

Most individuals need 0.8 grams of protein per kilogram of body weight. However, some individuals need more protein. All of the following groups of individuals need more protein EXCEPT:

 

Athletes

 

Older adults

 

Those losing weight

 

Healthy middle-aged women

Healthy middle-aged women

Yes or No: Is there added sugar in unflavored cow’s milk?

No

Which of the following describes a whole grain product?

 

Cooks quickly

 

Includes the germ, endosperm, and bran of the grain used as ingredients

 

Is always brown in color

 

Has a low fiber content

Includes the germ, endosperm, and bran of the grain used as ingredients

The fiber recommendation for women is:

 

10 grams a day

 

15 grams a day

 

28 grams a day

 

35 grams a day

28 grams a day

Which food would best increase fiber intake compared to their more common counterpart?

 

Flour tortilla⟶Corn tortilla

 

White bread⟶100% whole wheat bread

 

White rice⟶Brown rice

 

Apple juice⟶Fresh, apple, raw

Apple juice⟶Fresh, apple, raw

What are the top three contributions to dietary fiber consumption in the U.S.?

 

Sweet bakery products, cereals, and vegetables

 

Pizza, fruits, and vegetables

 

Breads, fruits, and vegetables

 

Plant-based protein foods, vegetables, and fruits

Breads, fruits, and vegetables

Which of these is associated with the benefits of fiber?

 

Reduced cholesterol absorption in the intestine

 

Provide healthy by-products and reduces exposure of unhealthy foods

 

Slows down glucose exposure to body after a meal

 

All of the above

All of the above

The enzyme that breaks down starch is:

 

Sucrose

 

Lactase

 

Amylase

 

Fructose

Amylase

Which of the following is NOT a source of carbohydrates?

 

Hamburger meat

 

Pasta

 

Milk

 

Green beans

Hamburger meat

Which of the following health concerns is NOT related to high sugar intake?

 

Diarrhea

 

Diabetes

 

Weight gain

 

Heart disease

Diarrhea

True or False: A good way to decrease sugar in the diet is to drink fewer sugar containing beverages and substitute with water.

True

What is the major source of added sugar consumption in the U.S.?

 

Water

 

Soda and energy drinks

 

Desserts

 

Breakfast cereals

Soda and energy drinks

Match the state of hydration of an athlete to each of the phases in the diagram.

Retention: Phase __?

Absorption: Phase __?

Intake: Phase __?

Distribution: Phase __?

Retention: Phase 4

Absorption: Phase 2

Intake: Phase 1

Distribution: Phase 3

Urine color can be used as a marker of ______ status.

 

Creatine

 

Fat

 

Hydration

 

Blood sugar

Hydration

After a ____ % loss in total body water, function and performance begins to decline in athletes.

 

1

 

2

 

3

 

5

2

Post workout hydration should be completed to replace _____% of fluid loss.

 

At least 50%

 

Around 100%

 

About 150%

 

Up to 200%

About 150%

Simple sugars include all but the following:

 

Glucose

 

Maltose

 

Amylopectin

 

Sucrose

Amylopectin

True or False: Carbohydrates should not be consumed during intense workouts.

False

Which of the following nutrients increases in use in the body as activity intensity increases?

 

Amino acids

 

Fatty acids

 

Glucose

 

All of the above

Glucose

True or False: Fat is the primary macronutrient used in the body for recovery and rebuilding of muscles.

False

What nutrient does the body MOST rely on when performing high-intensity activity?

 

Fats

 

Carbohydrates

 

Protein

 

Minerals

Carbohydrates

Correlate the terms with their definition in regard to sports nutrition:

Terms:

• Protein 

• Glucose

• Fat

• Glycogen

Definitions:

• Used for recovery and rebuilding of muscles

• Quick energy source

• Essential to provide energy long-term, low intensity aerobic activities

• Fuel storage in muscles

Protein: Used for recovery and rebuilding of muscles

Glucose: Quick energy source

Fat: Essential to provide energy long-term, low intensity aerobic activities

Glycogen: Fuel storage in muscles

Which of these products is not extruded?

 

Pasta

 

Licorice

 

Kibbles

 

Deli meats

Deli meats

The extrusion process applies all of these to food, except:

 

High pressure

 

Severe sheer forces

 

Prolonged processing time

 

High temperature

Prolonged processing time

Appertization is also known as:

 

Canning

 

UHT pasteurization

 

LTLT pasteurization

 

Drying

Canning

What type of packaging material is suitable for aseptic processing and packaging?

 

Glass jar

 

Aluminum can

 

Styrofoam

 

Multi-layer cartons

Multi-layer Cartons

What is the target microorganism and log reduction for a commercial sterilization process?

 

Clostridium botulinum, 5-logs

 

Escherichia coli O157:H7, 5-logs

 

Clostridium botulinum, 12-logs

 

Escherichia coli O157:H7, 12-logs

Clostridium botulinum, 12-logs

True or False: The goal of cleaning/washing is uniformity.

False

Which of the following is NOT something blanching is used for?

 

Separate by size

 

Remove air from intercellular spaces

 

Inactivate enzymes

 

Enhance color

Separate by size

High Temperature, Short Time (HTST) pasteurization is usually done at the following conditions:

 

63^oC for 30 minutes

 

138^oC for 2 seconds

 

80^oC for 12 minutes

 

71.5^oC for 15 seconds

71.5^oC for 15 seconds

Who was the pioneer of using heating process to preserve food?

 

Napoleon

 

Nicholas Appert

 

Percy Le Baron Spencer

 

Antonie Van Leeuwenhoek

Nicholas Appert

True or False: The main goal of thermal processes with a lethality step is to eliminate pathogen microorganisms and reduce spoilage microorganisms.

True

Which of these was a method of food processing used in the pre-historic ages?

 

Tinning and canning

 

Salting

 

Pasteurization

 

Appertization

Salting

Which of the following is not a primary-processing operation?

 

Cleaning/washing

 

Pasteurization

 

Sorting/grading

 

Blanching

Pasteurization

Which of the following is not true about drying?

 

Improves the shelf life of a product

 

Increases the mass and volume of products

 

Adds convenience for consumers

 

Improves some sensory attributes

Increases the mass and volume of products

When a ­­­____________ is used, the final product is a fine powder.

 

Drum dryer

 

Spray dryer

 

Freeze dryer

 

Fluid bed dryer

Spray dryer

Which of the following thermal processes is not used as a lethality step?

 

Drying

 

Pasteurization

 

Extrusion

 

High pressure processing

Drying

Drying improves the shelf life of a product by all of these, except:

 

Reducing the water activity of the product

 

Preventing microbial growth

 

Changing the quality attributes of the product

 

Decreasing enzymatic and chemical reactions

Changing the quality attributes of the product

Water activity is a measurement that relates to the amount of:

 

Moisture in the product

 

Microorganisms in the product

 

Water available in the product for chemical reactions and microbial growth

 

Pressure inside the packaging

Water available in the product for chemical reactions and microbial growth

A dryer that operates under vacuum will require the use of ________ temperatures to achieve the same drying obtained with dryers operating under atmospheric pressure.

 

Same

 

Higher

 

Lower

 

None of the above

Lower

All of the following dryers remove water from the product by evaporation, except:

 

Drum dryer

 

Spray dryer

 

Freeze dryer

 

Fluid bed dryer

Freeze dryer

True or False: The main goal of low temperature processes is to improve product shelf-life.

True

Which of the following is the most common method of freezing?

 

Air freezing

 

Liquid immersion freezing

 

Cryogenic freezing

 

None of the above

Air freezing

Which of the following types of freezing is very rapid and is achieved when a product comes into contact with vapors at -30 to -40^oC?

 

Air freezing

 

Liquid immersion freezing

 

Cryogenic freezing

 

None of the above

Cryogenic freezing

Which of the following is not a priority when choosing packaging materials?

 

If the package will protect the product

 

What the product needs to be protected from

 

What types of barriers are needed

 

That the packaging complies with organic regulations

That the packaging complies with organic regulations

What would be the main function of packaging materials that are working to protect products from rancidity?

 

Barrier to moisture

 

Barrier to light and oxygen

 

Barrier to the aromas

 

None of the above

Barrier to light and oxygen

True or False: UNL’s pilot plant assists the food industry in testing products and processes before implementation within their own facilities.

True

How long does it typically take to freeze dry a batch of product in the pilot plant freeze dryer?

 

~3 minutes

 

~30 minutes

 

~6 hours

 

~24 hours

~24 hours

How much pressure can the HPP machine withstand?

 

~80 psi

 

~1,000 psi

 

~15,000 psi

 

~90,000 psi

~90,000 psi

Which of the following foods/items did not undergo a change in product characteristics after going through HPP?

 

Liquid egg whites

 

Deli meat

 

Ground chicken

 

Styrofoam

Deli meat

True or False: Products are packaged prior to being processed in the retort.

True

What pressurizing fluid is used in the HPP machine used by UNL pilot plant?

 

Water

 

Mercury

 

Oil

 

Brine

Water