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Food Science
| Question | Answer |
|---|---|
| In addition to killing some bacteria, acid in the stomach is known to | Unfold proteins |
| Your liver can release glucose when blood glucose is low. This comes primarily from | glycogen |
| Xeropthalmia is most likely in a diet lacking in | protein |
| The essential fatty acid is | linoleic |
| A lack of adequate amounts sunshine can be related to the incidence of | ricketts |
| A disease caused by a lack of niacin is | Pellagra |
| A diseased caused by a lack of vitamin c is | scurvy |
| Enriched grains must contain | thiamin |
| The newest B vitamin to be recognized by the food and nutrition board is | choline |
| Children of vegans should be especially concerned with dietary which vitamin is especially concerned with dietary | Protein and cobalamin (B12) |
| Which vitamin is especially important for women who are planning to become pregnant? | Vitamin A |
| The risk factor that had the greatest effect on CHD mortality calculator was | smoking |
| The vitamin that functions mostly as an antioxidant is | vitamin e |
| Cholesterol | is made primarily in the liver |
| The disease, VCID, is thought to result from consumption of genetically altered | proteins |
| Glycogen is a polymer of | glucose |
| A major cause of type II (adult onset) diabetes is | obesity |
| RDAs are | A&B |
| The pigment responsible for the yellow color of some vegetables is | carotenoid |
| The substance used to emulsify fat is produced in the | liver |
| A well nourished adult has enough glycogen to provide calories for about | a day |
| Of the following the amino acid that is most often limiting in food is | lysine |
| One of the two most common causes of poisoning in children in consumption of excess | vitamin a |
| BMR is NOT affected by | activity |
| A disease caused by a lack of thiamin is | beri-beri |
| Which of the following may help prevent a niacin deficiency | typhtophan |
| Which vitamin deficiency causes anemia | cobalamin (b12) |
| The vitamin that can lower cholesterol when consumed in gram quantities is: | niacin |
| The vitamin that is most important for blood clotting is | vitamin k |
| Naturally occurring unsaturated fatty acids in foods | are cis |
| Which of the following does NOT contain 4 Kcal per gram | fiber |
| Insulin causes | sugar to enter the muscle cells |
| The essential sugar is | there is no essential sugar |
| Proteins are | made form amino acids |
| A person with cells that are insulin resistant probably has | type 2 (adult onset) diabetes |
| The vitamin that can be made from cholesterol is | vitamin d |
| A deficiency in vitamin K would most likely result in | decreased blood clotting |
| Food moves through the digestive system as the result of | peristalisis |
| Digestive enzymes produced in the pancreas are secreted into the | small intestine |
| The B vitamin not produced by plants is | vitamin b12 |
| Which of the following is NOT a basic taste | musk |
| Glycogen is a source of | sugar |
| Neural tube defects have been related to a lack of | folic acid |
| The fat soluble vitamin that can be produced by intestinal bacteria is | vitamin k |
| Night blindness is associated with a lack of | vitamin a |
| A diglyceride consists of: | 2fatty acid+1 glycerol |
| if an essential amino acid is missing during protein synthesis the body will: | use the remaining amino acids for energy |
| the sugar made up of glucose and galactose is | lactose |
| RDA were established during | world war 2 |
| Compounds in food contribute to aroma are generally | soluble in fat |
| The mineral that in small amounts can strengthen bones and teeth? | Fluorine |
| Goiter is caused by lack of | iodine |
| Excess absorption of iron is associated with | hemochromatosis |
| the mineral that would most likely interfere with calcium absorption | phosphorus |
| mineral that require vitamin D for absorptions | calcium |
| mineral associated with control of the amount of fluid | sodium |
| factor in development of osteoporosis | all of these |
| mineral found at much higher concentrations inside than outside the cell | potassium |
| Dwarfism is lack of _________ in diet | zinc |
| Mineral required to produce active thyroxin | Iodine |
| Mineral associated with reactions involving ATP | magnesium |
| BMR | is lower with an increased ratio of fat to muscle cells |
| Which is/are characteristics of Bulimia? | More common than anorexia |
| In energy balance for weight loss, two major components for “calories out” are | basal energy use and exercise |
| when you restrict your calorie intake and lose weight your body will normally | decrease BMR |
| which of these would be disqualifying nutrients if present at a high enough level? | Fat |
| bacteria spores are formed | as a survival mechanism |
| a psychophile | can grow at refrigerated temperatures |
| “danger zone” is | between 40f and 140f |
| who dies from food poisoning? | All of these |
| An organism that can make you sick | pathogen |
| Prokaryotes | Have no nucleus |
| Pathogens cannot grow | Below pH4.6 |
| The term pH refers to the amount of | acid |
| A low acid food has a pH | Above 4.6 |
| Jelly has a lower water activity than cheddar cheese, this means | The water in jelly is less reactive |
| The food most commonly associated with B cereus poisoning is | Rice |
| Organism that is a cause of spontaneous abortions is | Listeria monocytogenes |
| Organism that forms spores | C. Botulinum |
| Organism that can grow in refrigerators | Psychophile |
| Organism that can make kidney toxins | E. Coli |
| All bacteria contain | One chromosome |
| Which releases a toxin when it forms spores in the gut | C. perfringes |
| Bloody diarrhea is a symptom caused by | E. Coli 0157 H7 |
| Food poisoning associated with open runny sores | Staphylococcus |
| Almost all food poisoning can be prevented by | All of the above |
| Average person who gets food poisoning | Never realize they were sick |
| Process of low acid foods in US is designed to kill spores of | Clostridium botulinum |
| Irradiated product you have probably consumed is | A spice |
| Some fermented foods last longer because they | Contain more acid |
| FDA has ruled food irradiation is an additive and must be | labeled |
| Dried mashed potatoes would be made with a_________ dryer | Drum |
| Heat process designed to kill all pathogens and all other organisms | sterilization |
| To ensure a low acid canned foods do not contain C. Botulinum a ________ process is used | 12 D |
| “Radura” appears in foods that have been | irradiated |
| If you started with 100 spores in a can and processed to give a 2 D reduction you have _______ surviving | 1 spore |
| A process designed to inactivate enzymes is | Blanching |
| Growth of microorganisms at room temperature for 1 hour is about equal to _____ hours in the fridge | 100 |
| Salting preserved food by | Lowering water activity |
| Refreezing thawed food | Should be done with care |
| The testing of food additives would probably be done in rats and | PURE BRED DOGS |
| The Delaney clause deals with molecules that cause | CANCER |
| Today supplements are regulated like | FOODS WERE BEFORE 1958 |
| There would be least concern for the safety of a chemical that was: | NEVER ABSORBED |
| Which of the additives must have a comment in parentheses to identify them? | PRESERVATIVES |
| With regards to food additives, GRAS stands for | GENERALLY RECOGNIZED AS SAFE |
| A test that determined numbers of live births, birth weights, and similar types of information would be testing for: | REPRODUCTIVE EFFECTS |
| The acceptable daily intake (ADI) is | 1/100TH THE NO EFFECT LEVEL |
| A test that measures how many animals die within two weeks is called | LD50 |
| Why doesn’t the FDA treat supplements like it does foods and drugs? | CONGRESS TOLD THEM NOT TO |
| Prior to 1958, food additives were: | REGULATED LIKE DIETARY SUPPLEMENTS ARE TODAY |
| If a food causes cancer at 1000 PPM, the most hat would be allowed in food would be | ZERO |
| The Ames test determines if a compound causes | MUTATIONS |
| Three of the four most used food additives are: | SWEETENERS |
| A teratogenicity test looks for | BIRTH DEFECTS |
| Polymerase chair reaction (PCR) is useful for | MAKING MANY COPIES OF DNA |
| A major advantage of genetic engineering over classical breeding is | IT CAN TARGET A SINGLE GENE |
| Restriction length polymorphism (RFLP) is useful for | FINDING PATTERNS IN DNA |
| BT corn contains a gene from an | BACTERIA |
| A technique where a cell is made to express the wrong (backward) strand of DNA is: | ANTISENSE |
| The Flavr Savr tomato is an example of a food produced using | ANTISENSE |
| The FDA states that for a genetically modified food, the level of toxicants must be | EQUAL TO OR LESS THAN BEFORE MODIFICATION |
| The first genetically modified food ingredient was used to | MAKE CHEESE |
| The genetically modified animal that we discussed that grows much faster was a | SALMON |
| A major disadvantage of using antisense in genetic engineering of foods is: | IT CANNOT ADD NEW CAPABILITIES |
| Allergenicity is a significant concern when genetic engineering results in: | PRODUCTION OF NEW PROTEINS |
| The protein TPA is used to treat | HEART ATTACKS |
| Golden Rice contains added genes to make | B-CAROTENE |
| The recombinant protein used to treat heart attacks is | TISSUE PLASMINOGEN ACTIVATOR (TPA) |
| The FDA ruled that rennin made by E. coli did not have to be labeled because: | IT IS THE SAME AS CALF RENNIN |
| The leading cause of death of people in your age group is | ACCIDENTS |
| Cells that produce antibodies to molecules on cell surfaces are: | T CELLS |
| The second time you are exposed to a foreign molecule the response is | FASTER AND STRONGER |
| RAS is the classic example of a | ONCOGENE |
| The P53 oncagene is a tumor suppressor gene that: | KILLS GENETICALLY ALTERED CELLS |
| A gene that can cause cancer is called | ONCOGENE |
| In order to cause cancer a substance must: | CAUSE A MUTATION |
| An accumulation of specific IgE would indicate the person likely had: | A FOOD ALLERGY |
| HIV infects: | HELPER T CELLS |
| Allergies involve the release of histamine from: | MAST CELLS |
| The cells that make antibodies to molecules in body fluids are | B CELLSThe type of immunity a mother passes on to the fetus is called: |
| In the past 30 years the age adjusted cancer rate has | NOT CHANGED SIGNIFICANTLY |
| The molecule that causes the release of fluid during inflammation is | HISTAMINE |
| Allergens in foods are usually: | PROTEINS |
Created by:
forrest.90
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