examplehourly1 - SEBS 11:709:201 Intro to Foods and...

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SEBS 11:709:201 Intro to Foods and Nutrition Hourly Exam 1 DIRECTIONS: Read each question carefully and completely. Choose the best answer from Those listed. Mark the answer sheet using No. 2 pencil, filling the entire space. Be sure to completely erase any answers which you change, since the scoring machine is extremely sensitive to any extra marks on the paper. Write the color of the top sheet of your test paper in the test no. block of the answer sheet. Put your social security number in the hour block. Do not make any marks on this paper. 1. Which of the following meats would be the most dangerous for potential foodborne illness if eaten rare? a. Top sirloin of beefsteak d. Roast prime rib of beef b. Ground beef on bun e. Beef stew c. Pot roast of beef 2. The "Nutrition Facts" label is not required on which of the following foods? a. Foods purchased from a delicatessen b. Foods purchased from a restaurant c. A package of "Tictacs" d. Medical foods, such as "Ensure" e. All of the above are exempt from having a "Nutrition Facts" label 3. The standard of identity of a food means a. that the food is prepared following a federally approved recipe b. That the contained used to package the food is not oversized c. that the food is prepared using only naturally occurring substances d. That the food processor can identify ingredients used in the product if requested e. that the ingredients used in the food appear on the GRAS list 4. Which of the following would be considered a restored nutrient in a product? a. Vitamin A in whole milk d. Enriched wheat flour b. I in table salt e. Vitamin C in Hawaiian Punch c. B-complex vitamins in breakfast cereal 5. What must be the first, most prominent item listed on a food label? a. The name of the product d. Manufacturer of the product b. The flavor of the product e. List of ingredients c. Net weight of the product 6. Research at the Monell Institute of Sensory Evaluation appears to indicate that which physiological taste is innate? a. Salty d. Sweet b. Sour e. Bitter c. Umami 7. The Dietary Guidelines for Americans recommend that all healthy persons over the Age of two: a. Consume 20-35% of the total calories per day as fat
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b. Consume a diet to reach achievable goals for body weight c. Be physically active d. Avoid microbial foodborne illness e. All of the above 8. According to MyPyramid.gov, the dietary recommendations for the healthy adult include a. 6 oz. of grains, at least 3 whole grains b. 2 cups of fruits c. 2 ½ cups of vegetables d. 3 cups of milk products e. all of the above 9. According to MyPyramid.gov, fats, sugars, and alcohol a. Are not nutritious and should be avoided b. Should be consumed sparingly and not replace nutritious foods in the diet c. Should be consumed in between meals d. Are just as nutritious as the other groups of foods since they are enriched e. Is the source of chronic disease in the U.S? 10.
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examplehourly1 - SEBS 11:709:201 Intro to Foods and...

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