SEBS 11:709:201 Intro Foods & Nutrition Hourly Exam II Example
Name _ Blueberry
General Directions: Read each question carefully, choosing the answer which best applies. Mark Scantron answer sheet, using No. 2 pencil. Make no marks on the test paper other
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 a
Rutgers SEBS 11:709:201:01 Introduction to Foods and Nutrition Final Examination General Directions: Read each question carefully and choose the answer which best applies. Mark all answers on Scantron answer sheet provided using number 2 pencil. Blacken t
The government will be requiring new food
labels that are more specific. Products will
now be labeled, no fat, low fat, reduced fat
and fat, but great personality.
Serve a variety of functions Historically:
Salt to preserve
Herbs and spices to enhance flavor Sugar to preserve
Food supply is safe, nutritious, flavorful, colorful
Milk and Dairy Products
A condition of gradually weakening, brittle bones. The bones lose calcium and other minerals, becoming more fragile and porous.
Risk factors of osteoporosis
1. 1. 1. 1.
Females 4 xs more likely t
Human food usually laid by chickens
Every bird lays an egg
Purpose of egg is to provide all nutrients necessary for development of the chick embryo A versatile foodcan be used at breakfast, lunch and dinner An important ingredien
All domesticated birds used for food
Chicken Turkey Duck Goose Cornish hen Guinea pigeon
USDA classifies rabbits in this category
Nutrients found in poultry are similar to meat
Protein Vitamins and minerals Fatdistr
Function of Protein in the Diet
from the Greek proteou, meaning
first Protein is required by every cell of the body for growth, maintenance, and repair of body tissues
Only bile and urine do not normally contain protein
Fruits, Salads, Purchase of Fresh, Frozen and Canned Fruits and Vegetables
Plant tissues used for food which develop from blossoms to become the ripened ovaries and adjacent tissues. A class of vegetable Classed separately from vegetab
Foods that may provide a health benefit beyond basic nutrition. What you do eat may be more important than what you dont eat.
Chemopreventive agents assumed to prevent or treat speci
Grains and Flour Mixtures
Members of the grass family Gramineae Represents the greatest quantity of agricultural product produced worldwide.
The starting point for all baked products.
Cereal Grains are milled to produce flou
Heating of foods Leaveners
Energy produced by moving molecules.
Make it microbiologically safe.
Improve palatability Denature proteins (mostly enzymes) which cause food spoilage or potential nutritional ris
Thickeners Solutions, Suspensions, Emulsions, Gels
Foods are mixtures of carbohydrates, proteins, fats, vitamins, minerals, and water. Some foods contain air as well.
Physical statesolid, liquid or gas will affect the nature of the food.