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final Test 1

Which of the following BEST describes the Generally Recognized as Safe (GRAS) List?

Answer: catalogue of food additives generally regarded as safe; established in 1958 by the U.S. congress

Which of the following additives gives ham, hot dogs, and bologna their pink color?


The easiest and most effective way to prevent food-borne illnesses is to

wash hands before handling food.

Which of the following is NOT a recommended method for preventing cross-contamination?

using a porous wood cutting board

A temperature range between 40°F and ________ is referred to as the "danger zone" of food-borne illnesses.


Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

Thaw frozen meat and poultry on the kitchen counter.

All of the following are protective responses to encountering food-borne microbes EXCEPT

decreased metabolic rate.

Which of the following is most commonly associated with food-borne illnesses?

food of animal origin

To avoid food-borne illness at your next barbeque, it is good practice to do all of the following EXCEPT


Monosodium glutamate, iodine added to table salt, and calcium added to orange juice are all examples of ________


Which of these people have the LEAST amount of risk of suffering serious consequences from a food-borne illness?


Which of the following environmental conditions would NOT affect the survival and reproduction of food microorganisms?

a low amount of humidity

Where in your body does the majority of the digestion and absorption of food occur?

small intestine

Bob eats his breakfast, and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process?


Hunger, as opposed to appetite, is best described as

a physiological desire or need to consume food

The human body is organized into the following structural levels (smallest to largest)

atoms, molecules, cells, tissues, organs, systems.

Appetite is triggered by

environmental cues such as the smell or taste of food

Which physiological trigger/s will result in the sensation of hunger?

low glucose levels

Hunger is best described as

a physiological desire to consume food.

The Dietary Guidelines for Americans recommends a total daily fat intake of between ________ percent of total Calories


An adequate intake of ________ during pregnancy is associated with a decreased risk of neural tube defects in newborns?


Healthier fat sources include ________ and vegetable oils.


Which statement best describes nutrient density?

consume foods that have the most nutrients for their calories

Which of the following foods has the greatest nutrient density?


Excess sodium in the diet is linked to ________ in some individuals


The Dietary Guidelines for Americans recommends a minimum of

30 minutes of moderate activity most or all days of the week

The government agency that regulates food labeling in the United States is the

U.S. Food and Drug Administration (FDA).

The government agency that regulates the food labels on fresh meat and poultry in the United States is the


The four characteristics of a healthful diet are adequacy, balance, moderation, and ________.


Which of the following foods is exempt from standard food labeling regulations?


Which of the following describes the vitamins A, D, E, and K?

they are all potentially toxic

Vitamins are classified into two groups: fat soluble and ________.

Water soluble

Vitamin C and the B vitamins are termed

water soluble

Which of the following nutrients is the MOST energy dense?


Which of the following BEST describes minerals?

inorganic micronutrients found in a variety of foods

An important source of energy for muscles during times of rest and low-intensity exercise is


The building blocks of proteins are called

amino acids

Which of the following are examples of carbohydrate-rich foods?

wheat and lentils

What is the primary source of fuel for the brain?


Of the following nutrients, which contains nitrogen?


Which statement is FALSE concerning the field of nutrition?

Nutrition is an ancient science that dates back to the fourteenth century

All nutrients are divided into ________ classes.


Good food safety practices include all of the following EXCEPT


There are many types of diet plans available today. The overall best diet plan is one that


The pancreatic hormone ________, and also glucagons, are responsible for maintaining blood glucose levels


Bile is made in the liver and stored in the ________.


Which of the following are examples of carbohydrate-rich foods?

wheat and lentils

Which of the following is NOT a primary function of dietary protein?

serving as a primary source of energy for the body

Which of the following is FALSE?A) Fats are soluble in water.
B) Fats are an important energy source for our bodies at rest and during low-intensity exercise.
C) Fats are composed of carbon, hydrogen, and oxygen.
D) Fats yield more calories per gram than carbohydrate or protein.


Which of the following is NOT a function of water in the body?

provides a source of energy to work and play

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