74) Fiber in the diet
A) provides quick energy.
B) is readily converted to fat.
C) makes a person feel full and therefore take in less food.
D) is rich in vitamins.
75) Which of the following is NOT a good source of dietary fiber?
A) cellulose
B) glycogen
C) gums
D) pectins
76) A sticky material that is used for gelling, thickening or stabilizing foods such as jams or jelly is known
as a(n)
A) amylose.
B) triglyceride.
C) gum.
D) humectant.
77) Which of the following is required for the transport of oxygen by hemoglobin?
A) calcium ions (Ca2+)
B) chloride ions (Cl–)
C) iron(II) ions (Fe2+)
D) sodium ions (Na+)
78) Ketosis is a condition that develops during
A) starvation.
B) overeating.
C) exercise.
D) stress.
79) In the late stages of extended starvation or fast, the body uses what as a source of energy?
A) fat
B) carbohydrate
C) glycogen
D) protein
80) Processing of foods generally decreases
A) vitamins.
B) minerals.
C) fiber.
D) all of the above
81) The symptoms of ________ include acidosis.
A) beriberi
B) diabetes
C) kwashiorkor
D) scurvy
82) The U.S. government agency charged with keeping our food safe is the
A) EPA.
B) OSHA.
C) FDA.
D) NCAA.
83) Vanilla extract and imitation vanilla flavoring differ in that the extract
A) is purer.
B) is more healthful.
C) contains a greater variety of chemicals.
D) contains fewer carcinogens.
84) The addition of nutrients to replace those lost in processing is called
A) enrichment.
B) fortification.
C) GRAS.
D) incidental addition.
85) Potassium iodide is added to table salt to prevent
A) goiters.
B) caking.
C) oxidation.
D) spoiling.
86) Natural food colors include
A) vinegar and oranges.
B) peppermint and banana.
C) beet juice, grape hulls, and saffron.
D) grapes and milk.
87) Table salt is a
A) flavoring.
B) flavor enhancer.
C) preservative.
D) coloring.
88) Acesulfame K is a(n)
A) artificial sweetener.
B) vitamin.
C) protein.
D) monosaccharide.
89) The relative sweetness scale uses ________ as a reference.
A) propionic acid
B) mannose
C) water
D) sucrose
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90) Low calorie sweeteners have
A) low calorie structures.
B) fewer atoms than natural sweeteners.
C) greater sweet taste per molecule.
D) all of the above
91) All of the following are sweet additives EXCEPT
A) sorbitol.
B) aspartame.
C) splenda.
D) sodium benzoate.
92) Which of the following combinations account for roughly 98% of the additives we use in our food?
A) corn syrup, salt and sugar
B) vitamin C, corn syrup and MSG
C) flavor extracts, salt and sugar
D) salt, corn syrup and vitamin C
93) Food additives are used
A) as antioxidants.
B) to enhance or improve the taste of food.
C) as preservatives.
D) all of the above
94) Which of the following is NOT a purpose for combining food with additives?
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A) to add nutritional value
B) to improve the appearance of food
C) to retard spoilage
D) Additives have been used for all of the above purposes.
95) Benzoic acid serves as a(n)
A) coloring agent
B) preservative.
C) moisturizer.
D) reducing agent.
96) Which of the following is a synthetic antioxidant?
A) aflatoxin B1
B) vitamin A
C) tert-butylhydroquinone
D) sodium propionate
97) Calcium propionate is added to bread to
A) prevent oxidation.
B) replace Ca2+ lost in processing.
C) retard mold growth.
D) enhance the flavor.
98) Which substance is added to foods high in oil and fat to prevent rancidity?
A) BHT
B) sodium chloride
C) β-carotene
D) MSG
99) Fats and oils turn rancid by reaction with
A) cellulose.
B) hydrogen.
C) oxygen.
D) ethanol.
100) Which of the following is a natural antioxidant?
A) vitamin C
B) vitamin E
C) BHA
D) cellulose
101) Which of the following statements about nitrites is NOT true?
A) Nitrites are very effective as inhibitors of Clostridium botulinum.
B) Much more nitrite is needed to prevent botulism than to keep meat looking pink.
C) Nitrites have been implicated in causing stomach cancers.
D) In the presence of stomach acid, nitrites are converted to nitrous acid.
102) The yellow-orange color of carrots is due primarily to
A) chlorophyll.
B) β-carotene.
C) FD&C yellow.
D) BHA.
103) The GRAS list indicates the generally recognized accepted as safe
A) carcinogens.
B) essential vitamins.
C) illegal drugs.
D) food additives.
104) Which additive serves no nutritive function?
A) KI
B) FeCO3
C) vitamin E
D) FD&C Yellow #6
105) Which of the following artificial sweeteners is NOT approved by the FDA?
A) cyclamates
B) sodium saccharin
C) neotame
D) sucralose
106) An extremely dangerous toxin produced by bacteria in improperly canned food is
A) LiHCO3.
B) botulin.
C) butyric acid.
D) glucose.
107) Aflatoxin B1 is a(n)
A) antioxidant.
B) carcinogen found in moldy peanuts.
C) mold inhibitor.
D) vitamin.
108) If no additives were added to our food supply, which of the following would be most likely to
occur?
A) fewer cases of food poisoning
B) increased food spoilage, which could lead to a major reduction of the world’s food supply
C) increased food nutrition
D) decreased food costs
109) All of the following are biological agents that can cause food poisoning EXCEPT
A) the E. coli O157:H7 strain.
B) Norwalk virus.
C) antibiotics added to animal feed.
D) Salmonella contamination of poultry and other foods.
110) Which of the following statements about extraction of molecules by using ethanol and supercritical
carbon dioxide is most correct?
A) Nonpolar molecules can be extracted by using ethanol.
B) Polar molecules can be extracted by using supercritical carbon dioxide.
C) Polar molecules are best extracted by using ethanol.
D) Polar molecules cannot be extracted by either ethanol or supercritical carbon dioxide.
111) Many organic solvents are no longer used for large-scale extraction of chemicals from plants. Why
are organic solvents being replaced?
A) Organic solvents are safer, but more expensive.
B) Organic solvents generate smaller volumes of waste.
C) Organic solvents are often mutagenic or carcinogenic.
D) Organic solvents do not extract most low polarity compounds.
112) The use of new and greener solvents has resulted in all of the following EXCEPT
A) safer reaction conditions.
B) lower risk of fires.
C) more hazardous reaction conditions.
D) reduced production of waste materials.
17.2 True/False Questions
1) Complex carbohydrates are better nutrition for humans than simple sugars.
2) Corn oil contains cholesterol.
3) Fats are stored in adipose tissue in the human body.
4) A total vegetarian diet supplies an adequate amount of everything a human needs to be totally healthy.
5) Peanut butter sandwiches provide complete protein.
6) Trace elements such as zinc are helpful but not required for the proper functioning of the human body.
7) Fat-soluble vitamins are eliminated from the body relatively quickly.
8) Dietary fiber is always water insoluble.
9) Calcium is required in our daily diet.
10) Dietary supplements are regulated as foods rather than as drugs.
11) Processed foods contain more nutrients than unprocessed foods.
12) A lack of insulin will cause the liver to begin using fats for energy.
13) Malnutrition can develop from eating too many processed foods.
14) A humectant is a moisturizing agent.
15) Free radicals have an unpaired electron and are highly reactive.
16) Nitrites have been investigated as a possible cause of stomach cancer.
17) A food additive must be shown to be safe for its intended use before it can be added to food.
18) All of the currently approved artificial sweeteners are derived from natural sugars.
19) Most illnesses caused by food contamination are a result of biological contamination rather than
chemical additives.
20) Aflatoxin B1 is a carcinogen that is found in raw fish.
21) Very few cases of food poisoning occur in the United States.
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22) Banning food additives would result in a safer food supply.
23) One advantage of extracting organic molecules with ethanol or supercritical carbon dioxide is that
there is less hazardous waste generated.
17.3 Short Answer Questions
1) Wood is ________ percent cellulose and cotton is almost ________ cellulose.
2) Bread, cereals, and pasta are rich in ________.
3) The body stores some excess glucose as glycogen in the ________ and ________.
4) A serving of peanut butter contains 204 food calories. The serving contains 9 grams of protein, 16
grams of fat and 6 g of carbohydrate. What percentage of calories comes from fat? (1 g fat = 9 kcal)
(1 g protein = 4 kcal) (1 g carbohydrate = 4 kcal)
5) Neotame is 13000 times as sweet as sucrose. This means that if you use a teaspoon of sugar, you could
replace it with ________ teaspoon of neotame.
6) What makes a low calorie sweetener low calorie?
7) Some food additives are listed on the GRAS list. What does the acronym GRAS stand for?
17.4 Essay Questions
1) High fructose corn syrup is often used to sweeten soft drinks. Discuss briefly the difference between
corn syrup and high fructose corn syrup.
2) A significant number of adults suffer from a condition known as lactose intolerance. What is lactose
intolerance and why does it occur?
3) What is arteriosclerosis? Why does it often lead to heart attack or stroke?
4) Compare and contrast the roles of LDL and HDL in transporting and processing cholesterol.
5) Explain why meat is an inefficient source of protein.
6) Explain why cellulose has no calories.
7) The textbook classifies the elements essential for life into four categories: the bulk structural elements;
the macrominerals; the trace elements; the ultratrace elements. What do these categories mean? Give an
example of one element in each category.
8) Sodium chloride is an essential nutrient. What problems are associated with a diet that contains too
much sodium chloride?
9) What are the origins of the word “vitamin”?
10) What is a dietary mineral?
11) Explain why it is more likely that a child will suffer from a deficiency of vitamin A as opposed to an
adult.
12) Explain why sorbitol and xylitol can be used by diabetics.