FINAL Flashcards
1
Q
Feed conversion ratio refers to:
How well an animal digests grains
How much feed is required to yield a pound of meat
c. The conversion of glucose to ATP
d. The conversion of grain carbohydrates to glucose
A
b. How much feed is required to yield a pound of meat
2
Q
. T/F - Does any meat that you buy at the store contain trace amounts of antibiotics?
A
FALSE
3
Q
Which agency conducts inspections to make sure your meat is safe?
a. FDA b. USDA
c. CDC d. FBI
A
b. USDA
4
Q
What chemical compound affects meat color?
a. Oxygen b. Carbon dioxide
c. Water d. ATP
A
a. Oxygen
5
Q
- Which nutrient is particularly low in meats?
a. Carbohydrates b. Lipids
c. Proteins d. Sugars
A
a. Carbohydrates
6
Q
Which is not a way meats are preserved?
a. Add salt b. Add spices/herbs
c. Add fermenting bacteria d. None of the above
A
D. none of the above
7
Q
Which is not a useful (for us) by-product of fermentation?
a. Ethanol b. Lactic acid
c. C02 d. Glucose
A
d. Glucose
8
Q
Which of these is not a way that we use fermentation in food production?
a. Food preservation b. Improved digestibility
c. Improve food flavor d. Improve food color
A
d. improve food color
9
Q
Which two of these organisms are used for fermentation?
a. Yeast (fungi) b. Archaea
c. Bacteri d. Viruses
A
Bacteria and yeast
10
Q
In what conditions do microorganisms use fermentation to get energy?
a. In the absence of glucose b. In the absence of oxygen
c. In the absence of ethanol d. In the absence of lactic acid
A
b. in the absence of oxygen
11
Q
When beer is made, what component is converted into ethanol?
a. Glucose & carbohydrates b. C02
c. Water d. Hops
A
A. Glucose and Carbohydrates
12
Q
Which characteristic of honey make it preserve well?
a. Low moisture content b. High sucrose content
c. Pasteurized d. Sterilized
A
a. Low moisture content
13
Q
A
14
Q
T/F - Microorganisms are introduced to honey from a bee’s digestive track.
A
True
15
Q
. T/F - Microorganisms from the environment (flower, hive, ect) are present in honey.
A
True
16
Q
Which is most commonly added to honey to make “fake honey”?
a. High fructose corn syrup b. Sucrose
c. Water d. Maple syrup
A
a. High fructose corn syrup
17
Q
T/F - Most corn produced in the US is genetically engineered.
A
True
18
Q
Which two crops are commonly genetically modified using transgenesis?
a. Corn b. Soybean
c. Wheat d. Oats
A
Corn and soybeans
19
Q
What trend describes crop production in the US?
a. Production up, # farms down b. Production up, # farms up
c. Production down, # farms down d. Production down, # farms down
A
a. production UP, farms DOWN
20
Q
Which is the ancestor of modern corn?
a. Teosinte b. Cycads
c. Mellifera d. Anthocynin
A
a. teosinte
21
Q
Gametophytes (e.g., pollen) have ______ the number of chromosomes (1n) as seeds?
a. Half b. The same
c. Double d. I hate genetics
A
a. half
22
Q
Arrange the following (oldest to newest) genetic innovations that contributed to improved
agricultural productivity?
a. Genome editing b. Hybridization c. Genetic selection
A
Genetic selection
Hybridization
Genome editing
23
Q
What are two processes that contribute to genetic variation in plants and animals? This
variation is important to generate trait variation for us to select for.
a. Sexual reproduction (meiosis) b. Spontaneous mutation
c. Hybridization d. Normalization
A
a. Sexual reproduction (meiosis) and b. Spontaneous mutation
24
Q
. Which is the best definition of hybridization?
a. Mating between dissimilar lineages or species
b. Mutations that improve genetic quality
c. Genetic modification using transgenesis
d. Crossover of homologous chromosomes
A
a. mating between dissimilar lineages or species
25
The size of chickens has steadily increased while the time it takes to reach their mature
size has ______.
a. Decreased
c. Not really changed
b. Increased
a. Decreased
26
Livestock were probably domesticated around __________ years ago.
a. 100
b. 1000
c. 10,000
d. 100,000
c. 10,000
27
Linebreeding refers to?
a. Mating related animals to improve upon a trait
b. Mating unrelated animals to increase genetic variation
c. Making targeted beneficial mutations in a genome
d. Tracing genetic ancestry back through a lineage
a. mating related animals to improve upon a trait
28
Linebreeding can result in ____________.
b. Heterosis
b. High genetic diversity
c. Inbreeding depression
d. Karotype
inbreeding depression
29
. If a bull has an Estimated Progeny Difference (EPD) of 2 for one trait, this means that
___________.
a. Cull this animal from your herd
b. You can expect its offspring to be twice as good in that trait as the average bull of
that breed
c. It has 2n chromosomes
d. The bull will likely make more offspring because of its high productivity
b. you can expect its offspring to be twice as good in that trait as the average bull of that breed
30
Discuss two (2) examples of market trends in consumer preferences and why they are
important. (4 points)
1. Preference for Plant-Based Foods-
Increase in wanting plant based, dairy free, vegan, etc foods. Pushes companies to innovate and diversify the food options they have.
2. Demand for Transparency and Sustainability in Food Production
Consumers are highly interested in knowing where their food comes from. Influences companies to adopt more ethical practices
31
Write the calorie contribution next to the food component. Options are 0, 4, 7, 9.
______ kilocalories/gram for Carbohydrates
______ kilocalories/gram for Lipids
______ kilocalories/gram for Proteins
______ kilocalories/gram for Water
______ kilocalories/gram for Alcohol
Carbohydrates: 4 kilocalories/gram
Lipids: 9 kilocalories/gram
Proteins: 4 kilocalories/gram
Water: 0 kilocalories/gram
Alcohol: 7 kilocalories/gram
32
Why is water a good solvent?
a. It is dense enough to dissolve solutes
b. It readily bonds to solutes because of its polarity
c. It has a low boiling temperature
d. It is inexpensive
b. it readily bonds to solutes because of its polarity
33
T/F - Oils contain significant amounts of bound water.
a. T
b. F
False
34
35
T/F - Removing water from a food will prevent microbial spoilage
a. T
b. F
True
36
Thirst comes from bodies measuring the concentration of _______ in our blood.
a. Proteins
b. Ions
c. Lipids
b ions
37
Which one of the following statements about water in the human body is incorrect?
a. Water helps retain waste products.
b. Water contributes to temperature regulation.
c. Water is the basis for saliva, bile, and amniotic fluid.
d. Water helps form the lubricants found in knees and other joints of the body.
a
38
Which best describes the main difference between a simple and complex carbohydrate?
a. Simple carbohydrates have 5 carbon rings, while complex have 6.
b. Simpler carbohydrates provide more energy during digestion than complex
carbohydrates.
c. Simple carbohydrates are made of fewer monomers than complex carbohydrates
d. Complex carbohydrates have phosphorus atoms while simple ones do not.
c. simple carbohydrates are made of fewer monomers than complex carbs
39
What is another name for simple carbohydrates?
a. Sugar
b. Starch
c. Fiber
d. Cellulose
a. sugar
40
. Water (H20) and carbon dioxide (C02) are turned into carbohydrates by plants in a
process known as;
a. Millard reaction
b. Photosythesis
c. Hydrolysis
d. Translation
b photosynthesis
41
The energy required to perform this chemical reaction, H20 + C02 -> C6H12O6, comes
from;
a. ATP
b. Glucose
c. The sun
d. Proton gradient
c the sun
42
Which is a structural (not used as an energy store) polysacchride?
a. Starch
b. Glycogen
c. Cellulose
d. Glucose
c cellulose
43
Which carbohydrate is least digestible by humans?
a. Starch
b. Glycogen
c. Cellulose
d. Glucose
c cellulose
44
Fiber yields very little energy during digestion, yet its consumption seems to provide
many health benefits. What food would provide the most fiber?
a. Chicken
b. Fish
c. Potatos
d. Celery
d celery
45
. Carbohydrates are made up only of which elements:
a. K, P, O
c. C, H, O
b. Na, Cl, K
d. C, H, Na
CHO
46
Which of the following is not a type of carbohydrates?
a. Monosaccharides
c. Disaccharides
b. Disaccharides
d. Unisaccharides
d unisaccarides
47
. T or F – Starch is extensively digested and/or fermented and yields many glucose
molecules.
true
48
What food is high in lipids?
a. Olive oil
b. Starch
c. Flour
d. Grains
a olive oil
49
If you mixed a food that is high in lipids with water, would you expect:
a. The food to easily dissolve.
b. React with the partial charge of the water molecules.
c. Remain undissolved.
remain undissolved
50
Which has the highest amount of energy per gram?
a. Lipids
b. Proteins
c. Carbohydrates
lipids
51
What part of the lipid molecule gives its hydrophobic characteristics?
a. Charged head group
b. Aromatic ring
c. Long carbon chain
long carbon chain
52
A fully saturated lipid molecule will;
a. Be richer in amino acids
b. Contain more carbon-carbon double bonds
c. Have a higher melting temperature than water
higher melting temperature than water
53
The different types of lipids are
a. Amino acids, triglycerides, steroids
b. Triglycerides, phospholipids, steroids
c. Cellulose, amino acids, water
d. Water, triglycerides, cellulose
Triglycerides, phospholipids, steroids
54
T/F - A main difference between fats and oils is that oils are liquid at room temperature.
a. T
b. F
true
55
T/F - Lipids are a major constituent of the membrane of living cells.
a. T
b. F
true
56
What is a type of cell in your body that contains a high amount of lipid stores?
a. Muscle cells
b. Adipocyte
c. Epithelial
b adipocite
57
T/F - Some vitamins require fats to be efficiently utilized
a. T
b. F
true
58
Name a type of lipid that was discussed in class that are “healthy fats” that contribute to
supporting heart health
monounsaturated fats
59
Like many of the compounds we have studied in class, protein are polymers. The
monomers that make up proteins are;
a. Amino acids
b. Simple sugars
c. Phospholipids
d. Sodium ions
amino acids
60
Approximately how many amino acids are there?
a. 4
b. 50
c. 20
d. 1
20
61
Essential amino acids are those we cannot make. How are they acquired?
through diet
62
Arrange
the following in the order in which they are made: protein, DNA, mRNA
DNA
mRNA
Protein
63
64
We talked about storage proteins and functional proteins. In the examples we talked
about, which tend to be inside cells?
a. Storage proteins
b. Functional proteins
functional proteins
65
Ovalbumin was an example of a storage protein in what food?
a. Wheat
b. Meat
c. Eggs
d. Milk
eggs
66
T/F - We typically have around 5000 genes that encode for proteins.
a. T
b. F
false
67
T/F - The gluten matrix in bread is made largely of proteins.
a. T
b. F
true
68
T/F - Beef has a higher protein content per gram than chicken.
a. T
b. F
falsae
69
70
________________ amino acids cannot be synthesized at rates sufficient to meet needs
essential
71
Which of the following has experienced the largest decreases in price over the past 200
years?
a. Proteins
b. Spices
c. Lipids
d. Carbohydrates
spices
72
Taste buds consist of;
a. Olfactory bulb and nerve cells
b. Taste receptor cells and support cells
c. Nerve cells
d. Olfactory nerves and support cells
Taste receptor cells and support cells
73
Taste buds detect;
a. Odorants
b. Tastants
tastants
74
T/F - We can detect more smells than tastes
a. T
b. F
true
75
Salt is an important and simple spice. Why does it dissolve so well in water?
a. It forms small crystals that cannot be seen by eye
b. Iodine is often included to help it dissolve
c. It dissociates into charged ions that interact with water molecules
d. It bonds with simple sugars
It dissociates into charged ions that interact with water molecules
76
T/F - The chemical in pepper (piperidine) responsible for making it hot activates taste
receptor cells.
a. T
b. F
false
77
Which is important for Idaho’s economy?
sugar beets
78
Table sugar is:
a. A monosaccharide
b. Sucrose
c. Fructose
d. Glucose
sucrose
79
Unrefined cane sugar contains 10%;
a. Fiber
b. Molasses
c. Sucrose
d. Lipids
molasses
80
Sweet corn undergoes enzymatic processing to produce:
a. HFCS
b. Amylose
c. Nucleotide
d. Amino acids
HFCS
81
Which is sweetest?
a. Fructose
b. Glucose
c. Sucrose
d. Lactose
fructose
82
T//F - Sugar substitutes are less sweet than table sugar.
false
83
Artificial sweeteners can provide health benefits because;
a. They are nutritious
b. They generally aren’t digested
c. They provide our bodies with energy
d. They bind to natural sugars
b
84
Emulsifiers are used to combine;
a. foods with similar properties
c. lipids and fats
Digestion
b. foods with different properties
d. Water and salt
b
85
Metabolism is;
a. The process of breaking down food into absorbable nutrients
b. The transport of absorbed nutrients to the liver
c. The utilization of absorbed nutrients
d. The removal of unabsorbed nutrients
c. the utilization of absorbed nutrients
86
What is an important implication of fats being absorbed into the lymphatic system
instead of directly into the bloodstream like other nutrients?
a. Fat-soluble drugs avoid direct delivery to the liver (1st pass metabolism)
b. Red blood cells are usually fat deprived
c. Sugars cannot easily get transported to muscles
d. Fats are less processed than sugars
a
87
Chylomicrons, LDLs, HDLs are;
a. Cholesterols that are critical for cell-cell signaling
b. Fat globules that transport lipids throughout the body
c. Complex carbohydrates that provide cellular energy
d. Structural proteins for muscle cells
b. Fat globules that transport lipids throughout the body.
88
Catabolism and anabolism are opposite processes in metabolism. Catabolism is how our
bodies break down absorbed molecules like glucose into smaller molecules to create
energy. What is anabolism used for?
a. To extract any remaining energy from the products of catabolism.
b. To provide the enzymes needed by our cells.
c. To construct molecules needed by our bodies but not acquired in our food.
d. To regenerate essential metabolites.
c. To construct molecules needed by our bodies but not acquired in our food.
89
Adenosine triphosphate (ATP) is
a. A molecule used by our cells to store energy (energy carrier).
b. A protein subunit.
c. Part of a chylomicron.
d. An important component of our digestive system.
a. A molecule used by our cells to store energy (energy carrier)
90
1. Which is described as a chemical (non-immunogenic) response to foods?
a. Food allergy
b. Food intolerance
c. Peanut allergy
d. Celiac disease
b
91
Which causes a risk for anaphylactic shock?
a. Food allergy
b. Food intolerance
c. Celiac disease
d. Metabolic disease
a
92
Which is faster to respond to pathogens?
a. Adaptive immune system
b. Innate immune system
b
93
Colonization of the human GI tract by microorganisms is influenced by many factors
except__________.
a. Peristalsis
a. Gastric acidity
b. Human milk oligosaccharides
c. The immune response
a peristalsis
94
Name two ways that microorganisms in our digestive tract help us.
digest food and support immune system
95
1. Which type of biological hazard causes most foodborne illness?
a. bacteria
b. viruses
c. fungi
d. prions
a
96
Which is an important bacterial foodborne pathogen?
a. Hepatitis A
b. Salmonella
c. Bird flu
d. Giardia
salmonella
97
Which is not a common way of preventing foodborne illness?
a. Cooking food
b. Vaccination
c. Storing foods in the fridge
d. Prophylactic antibiotics
d. Prophylactic antibiotics.
98
T/F - Norovirus can replicate on food.
false
99
T/F - Bacteriophages cause significant disease in humans.
false
100
T/F - Most foodborne illnesses are undiagnosed (no determination of cause).
true
101
Short answer: Why are pathogens that infect our food (e.g., bird viruses) generally not a
major concern for people? Why is the current bird flu outbreak a potential concern?
Pathogens that infect our food, like bird viruses, are generally not a major concern for people because they usually don't infect humans easily; they are adapted to animal hosts and often can't survive or replicate in the human body.
However, the current bird flu outbreak is a potential concern because the virus appears to be evolving, with rare cases of human infection reported. If it mutates to spread efficiently between humans, it could pose a serious public health risk.
102
. Short answer: What types of foods are generally at the highest risk of containing
foodborne pathogens? Why?
raw or undercooked meats, poultry, eggs, unpasteurized dairy, and raw fruits and vegetables.
103
Which of the following statements about pasteurization is incorrect?
a. Pasteurization is a mild heat treatment.
b. Pasteurization is named after Louis Pasteur.
c. Pasteurization kills most spoilage organisms.
d. Pasteurization kills spore forming pathogenic bacteria.
d
104
. Which of the following is an antimicrobial used in cured meats?
a. Ozone
b. Nitrites
c. Chlorine
d. Peroxides
nitrites
105
The following represent changes that can take place in foods except __________:
a. Microbiological changes
b. Enzymological changes
c. Chemical changes
d. Irrational changes
d irrational changes
106
Which of these foods are most likely to contain nitrite preservatives__________:
a. Hot dogs
b. Salsa
c. Canned soups
d. Lettuce
hot dogs
107
Which of the following statements is correct about water activity (aw) in foods?
a. High water activity can stop growth of foodborne pathogens.
b. Water activity is synonymous with moisture content.
c. Water activity is synonymous with relative humidity.
d. Water activity represents available water in foods.
D Water activity represents available water in foods
108
2. Products from the Maillard reaction are;
a. Easy to digest b. Provide flavor
c. are subunits of a polymer d. Require two types of proteins.
provide flavor
109
3. Which is not a way that cooking makes our food more digestible?
a. Denatures proteins b. Hydrolyses bonds in polymers
c. Breaks down binders d. Saturates lipids
d saturates lipids
110
5. T/F - Most bacteria will die when exposed to temperatures of 130 deg F for 5 minutes
true
111
T/F - Pathogens have the same thermal tolerance.
false
112
What are two of the four media for heat transfer?
Conduction – Heat transfer through direct contact between molecules or atoms, typically in solids.
Convection – Heat transfer through the movement of fluids (liquids or gases), where warmer regions rise and cooler regions sink.
113
. T/F - Serving size is based on the recommended amount of that food you should eat
false
114
Food hazards are grouped into which of the following three categories?
a. Bacteria, viruses, prions b. Chemical, biological, physical
c. Bacteria, viruses, protozoa d. Allergens, pathogens, toxins
b
115
Which is a cereal?
a. Lucky Charms b. Potato chips
c. Oat meal d. Banana
c oatmeal
116
Which part of a grain is typically made into white flour?
a. Endosperm b. Bran c. germ d. Shell
endosperm
117
What are grains (especially the endosperm) primarily made of?
a. lipids b. sugars
c. carbohydrates d. fiber
carbs
118
What is gluten?
a. a triglyceride b. a protein
c. a disacharride d. a milk protein
protein
119
What is the main nutritional difference between whole grains and processed grains?
a. The endosperm is removed b. The hull (fiber) is removed
c. The lipid content is higher d. They are gluten free
the hull (fiber) is removed
120
What is most of US corn used for?
a. Ethanol fuel b. Food
c. Livestock feed d. Cover crops
livestock feed
121
Which is an essential amino acid that may be low in concentration in grains?
a. Lysine b. Sucrose
c. ATP d. Triglyceride
lysine
122
Feed conversion ratio refers to:
a. How well an animal digests grains
b. How much feed is required to yield a pound of meat
c. The conversion of glucose to ATP
d. The conversion of grain carbohydrates to glucose
b
123
Which agency conducts inspections to make sure your meat is safe?
a. FDA b. USDA
c. CDC d. FBI
USDA
124
4. What chemical compound affects meat color?
a. Oxygen b. Carbon dioxide
c. Water d. ATP
oxygen
125
Which nutrient is particularly low in meats?
a. Carbohydrates b. Lipids
c. Proteins d. Sugars
carbs
126
