Food Science Test #3

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

produce metabolic structures and build, repair maintain cells

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?

replacing meat protein with plant protein

How many calories are in a gram of protein?

4 calories/g

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

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)?

76 grams

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

21 grams

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

113 grams

Which of the following is an incomplete protein?

almonds

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

 

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:

healthy middle-aged women

Is there added sugar in unflavored cow’s milk?

No

Which of the following describes a whole grain product?

 

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

The fiber recommendation for women is:

28 grams a day

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

Apple juice —> Fresh, apple, raw

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

breads, fruits, and vegetables

Which of these is associated with the benefits of fiber?

Reduced cholesterol absorption on the intestine

Provide healthy by-products and reduces exposure of unhealthy foods

slows down glucose exposure to body after a meal

the enzyme that breaks down starch is

amylase

Which of the following is not a source of carbohydrates?

hamburger meat

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

Diarrhea

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.?

Soda and energy drinks

Which of the following has the highest content of saturated fatty acids?

butter

Unsaturated fatty acids contain:

double bonds

Saturated fatty acids have anti-inflammatory effects.

false

What is the main source of saturated fats in the U.S. diet?

Sandwiches

What strategy is best to control fat intake for a healthy diet?

Keep saturated and trans-fat low

Consumption of Omega-3 fatty acids are good for:

heart disease

cognition

diabetes

Which fatty acids should be limited or excluded from our diet?

trans fatty acids

Responsible for starting lipid digestion

stomach

Produces lipase

pancreas

Produces bile

liver

Absorbs up to 95% of fats

small intestine

In a ketogenic diet, which of the food components are mostly consumed?

fats

1 g of fat contains ___ calories.

9

Oleic acid is an important fatty acid, and it belongs to the ___________ fatty acids group.

 

Monounsaturated

According to dietary guidelines, what factors should be taken into consideration while customizing nutrient-dense food and beverage choices?

personal preferences

cultural traditions

budgetary considerations

According to Healthy Eating Index (HEI) what age group follow the lowest quality diet?

9-18

Drinking moderate amounts of alcoholic beverages cause no adverse health effects.

false

Multivitamin pills and other supplements should be consumed by all ages.

false

Vitamins and minerals that are required to be listed in the new food label includes all of the following except:

vitamin C

Recommendations that are part of the Dietary Guidelines include all of the following, except:

full fat dairy

The list of ingredients on a food label is organized in alphabetical order.

false

Which of these foods is required to have a food label?

milk

Which of the following is not included in the MyPlate recommendations?

half of your plate should be protein

Which dietary reference intake term defines the “average chronic intake level of a nutrient thought to meet the nutrient requirements of 97% of healthy people”?

recommended dietary allowance (RDA)

According to the Dietary Guidelines for Americans what percent of calories are available for other uses (sugars and saturated fat)?

15%

Which entity could evaluate and confirms the contents of dietary supplements if the manufacturer wants?

USP

Retention

phase 4

Absorption

phase 2

Intake

phase 1

Distribution

phase 3

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

hydration

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

2

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

about 150%

Simple sugars include all but the following:

amylopectin

Carbohydrates should not be consumed during intense workouts.

false

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

glucose

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?

carbohydrates

used for recovery and rebuilding muscles

protein

quick energy source

glucose

essential to provide energy long term

fat

fuel storage in muscles

glycogen

Which of these products is not extruded?

deli meats

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

prolonged processing time

Appertization is also known as:

canning

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

multi-layer cartons

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

 

Clostridium botulinum, 12-logs

The goal of cleaning/washing is uniformity.

false

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

separate by size

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

 

71.5^oC for 15 seconds

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

Nicholas Appert

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?

salting

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

pasteurization

Which of the following is not true about drying?

increases the mass and volume of products

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

spray dryer

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

drying

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

changing the quality attributes of the product

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

 

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.

lower

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

freeze dryer

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

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?

cryogenic freezing

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

 

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 light and oxygen

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?

-24 hours

How much pressure can the HPP machine withstand?

-90,000 psi

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

deli meat

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