11
40) Kurt, who is a vegetarian, had a cheese omelet for lunch. He is a
A) pesco-vegetarian.
B) lacto-vegetarian.
C) lacto-ovo-vegetarian.
D) semivegetarian.
Skill: Applying
Section: How Can I Eat More Healthfully?
Learning Outcome: 9.3
41) To ensure safety, leftovers that have been properly wrapped and refrigerated should be eaten
within
A) one day.
B) two days.
C) three days.
D) four days.
Skill: Remembering
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
42) An increase in the spread of foodborne illness could be attributed to all of the following
EXCEPT
A) the globalization of the food supply.
B) increased consumption of locally grown or raised food.
C) the inadvertent introduction of pathogens into new geographic regions.
D) insufficient education about food safety.
Skill: Understanding
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
43) The safest way to thaw frozen food is
A) in warm water.
B) in the refrigerator.
C) in sunlight.
D) on the kitchen counter.
Skill: Understanding
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
12
44) Substances in food or supplements that destroy free radicals and slow their formation are
A) antioxidants.
B) antibiotics.
C) antigens.
D) anticoagulants.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
45) According to the criteria set by the USDA, which of the following would be an appropriate
label for an apple grown without toxic and persistent pesticides or fertilizers?
A) organic
B) 100 percent organic
C) made with organic ingredients
D) some organic ingredients
Skill: Applying
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
46) A person who avoids all foods and food products of animal origin, including dairy and eggs,
is a
A) lacto-ovo-vegetarian.
B) vegetarian.
C) vegan.
D) pesco-vegetarian.
Skill: Remembering
Section: How Can I Eat More Healthfully?
Learning Outcome: 9.3
47) What proportion of people avoid a particular food because they think they are allergic to it?
A) about one-tenth
B) about one-third
C) about one-half
D) about one-fourth
Skill: Understanding
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
13
48) Common food allergens include all of the following EXCEPT
A) oats.
B) peanuts.
C) milk.
D) eggs.
Skill: Understanding
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4
49) The physiological need to eat to sustain life is
A) craving.
B) appetite.
C) nutrition.
D) hunger.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
50) The psychological desire to eat is
A) craving.
B) appetite.
C) nutrition.
D) hunger.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
51) The science that studies food and nourishment, including food composition and the
physiological effects of food on the body, is
A) biology.
B) genetics.
C) nutrition.
D) medicine.
Skill: Remembering
Section: Essential Nutrients for Health
Learning Outcome: 9.1
14
52) Which of the following foods is an example of an incomplete protein?
A) steak
B) kidney beans
C) eggs
D) fish
Skill: Applying
Section: Essential Nutrients for Health
Learning Outcome: 9.1
53) Which of the following provides a ready source of energy for daily activities?
A) carbohydrates
B) proteins
C) fats
D) water
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
54) Which of the following play a role in developing and repairing bone, muscle, skin, and blood
cells?
A) carbohydrates
B) proteins
C) fats
D) water
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
55) Which of the following is the most energy-dense source of calories in the human diet?
A) carbohydrates
B) proteins
C) fats
D) water
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
15
56) Which of the following is essential for life and is the major component of blood?
A) carbohydrates
B) proteins
C) fats
D) water
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
57) The body converts all forms of simple sugars into which of the following substances to
provide energy to cells?
A) maltose
B) glucose
C) starch
D) glycogen
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
58) Carbohydrates are used by the body primarily for
A) antioxidants.
B) short-term energy.
C) sustained energy.
D) tissue growth and healing.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
59) A condition in which a person experiences a depletion of body fluids is
A) dehydration.
B) hyponatremia.
C) anemia.
D) desalination.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
16
60) What percentage of fruits and vegetables is water?
A) 8 to 10 percent
B) 20 to 25 percent
C) about 50 percent
D) 80 to 95 percent
Skill: Remembering
Section: Essential Nutrients for Health
Learning Outcome: 9.1
61) Alicia doesn’t eat meat, cheese, or eggs. She is making her shopping list for the week and
wants to make sure that she buys beans, nuts, grains, and seeds to meet her protein needs.
Combining two or more of these plant sources in a meal will provide her with
A) simple carbohydrates.
B) complementary proteins.
C) resistant proteins.
D) omega-3 fats.
Skill: Applying
Section: Essential Nutrients for Health
Learning Outcome: 9.1
62) A grain that contains the bran, germ, and endosperm is a
A) milled grain.
B) refined grain.
C) whole grain.
D) raw grain.
Skill: Remembering
Section: Essential Nutrients for Health
Learning Outcome: 9.1
63) About 95 percent of total body fat is made up of
A) triglycerides.
B) cholesterol.
C) cellulite.
D) water.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
17
64) Which form of fat poses high risks for heart disease and cardiac-related death?
A) omega-3 fats
B) omega-6 fats
C) monounsaturated fats
D) trans fats
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
65) Foods believed to have additional health benefits beyond the basic nutrition they provide are
known as
A) health foods.
B) functional foods.
C) curative foods.
D) organic foods.
Skill: Understanding
Section: Essential Nutrients for Health
Learning Outcome: 9.1
66) On a food product label, the amount shown as % Daily Value shows
A) how many servings are in the package.
B) the number of calories in a serving.
C) how much of an average adult‘s allowance for a nutrient is in one serving.
D) the food’s nutrient-density score.
Skill: Understanding
Section: How Can I Eat More Healthfully?
Learning Outcome: 9.3
67) Which controversial process is used by some food growers to enhance production and create
disease- or insect-resistant plants?
A) cross pollination
B) genetic modification
C) crop rotation
D) soil rejuvenation
Skill: Understanding
Section: Food Safety: A Growing Concern
Learning Outcome: 9.4