test 2

Question 1

The human GI tract system is 350 cm long with 3 major sections: the stomach, the small intestine, the large intestine. True or False

Answer 1

False

Question 2

Arrange the following digestive system components in their respective order:
-Mouth, stomach, small intestine, large intestine

Answer 2

mouth
stomach
small
large

Question 3

Digestion is;
The process of breaking down food into absorbable nutrients
The transport of absorbed nutrients to the liver
The utilization of absorbed nutrients
The removal of unabsorbed nutrients

Answer 3

the process of breaking down food into absorbable nutrients

Question 4

The average adult requires about ________ calories per day for basic (non-exercise) functions.
200-1500
1500-2500
2500-3500
3500-4000

Answer 4

1500-2500

Question 5

Which of the following roughly equates to the amount of energy burned by the average adult per day?
Charging your phone 150 times.
Driving your car 100 miles.
Running a LED light for 12 hours.
Making a cup of coffee in a coffee pot.

Answer 5

charging your phone 150 timesn

Question 6

Which of the following accounts for most of the calorie usage of an average low exercise adult.
Non-Exercise termogenesis
Basal metabolic rate
Exercise activity thermogenesis
Thermic effect of food

Answer 6

BMR

Question 7

Short answer: Name one of the top two energy-consuming organs. ________________

Answer 7

brain

Question 8

Where are most of the nutrients that we eat absorbed?
Mouth
Esophagus
Stomach
Small intestine

Answer 8

small intestine

Question 9

does digestion begin in the mouth (true or false)

Answer 9

true

Question 10

T/F - The stomach is surrounded by muscle.

Answer 10

true

Question 11

Which factor is most important is breaking down proteins in the stomach?
Temperature
Acidity
Mucosal layer
Sodium bicarbonate

Answer 11

acidity

Question 12

Which of the following is absorbed though transporters in the gut endothelium?
Proteins
Amino acids
Complex carbohydrates
Glycogen

Answer 12

amino acids

Question 13

Metabolism is;
The process of breaking down food into absorbable nutrients
The transport of absorbed nutrients to the liver
The utilization of absorbed nutrients
The removal of unabsorbed nutrients

Answer 13

the utilization of absorbed nutrients

Question 14

What is an important implication of fats being absorbed into the lymphatic system instead of directly into the bloodstream like other nutrients?
Fat-soluble drugs avoid direct delivery to the liver (1st pass metabolism)
Red blood cells are usually fat deprived
Sugars cannot easily get transported to muscles
Fats are less processed than sugars

Answer 14

fat soluble drives avoid direct delivery to the liver (1st pass metabolism)

Question 15

Chylomicrons, LDLs, HDLs are;
Cholesterols that are critical for cell-cell signaling
Fat globules that transport lipids throughout the body
Complex carbohydrates that provide cellular energy
Structural proteins for muscle cells

Answer 15

fat globules that transport lipids throughout the bodyb

Question 16

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?
To extract any remaining energy from the products of catabolism.
To provide the enzymes needed by our cells.
To construct molecules needed by our bodies but not acquired in our food.
To regenerate essential metabolites.

Answer 16

to construct molecules needed by our bodies but not acquired in our food

Question 17

Adenosine triphosphate (ATP) is
A molecule used by our cells to store energy (energy carrier).
A protein subunit.
Part of a chylomicron.
An important component of our digestive system.

Answer 17

a molecule used by our cells to store energy (energy carrier)

Question 18

Which is described as a chemical (non-immunogenic) response to foods?
Food allergy b. Food intolerance
c. Peanut allergy d. Celiac disease

Answer 18

b- food intolerance

Question 19

Which causes a risk for anaphylactic shock?
a. Food allergy b. Food intolerance
c. Celiac disease d. Metabolic disease

Answer 19

a- food allergy

Question 20

Short answer: What are 4 of the 9 major food allergy groups?

Answer 20

peanuts
tree nuts
eggs
fish

Question 21

Which is faster to respond to pathogens?
Adaptive immune system
Innate immune system

Answer 21

innate immune system

Question 22

Colonization of the human GI tract by microorganisms is influenced by many factors except__________.
Peristalsis
Gastric acidity
Human milk oligosaccharides
The immune response

Answer 22

peristalsis

Question 23

Probiotic foods;
Contain live microorganisms
Promote the growth of microorganisms already in the digestive tract
Are rich in simple carbohydrates
Are tightly regulated by the FDA

Answer 23

contain live microorganisms

Question 24

Prebiotic foods;
Contain live microorganisms
Promote the growth of microorganisms already in the digestive tract
Are rich in simple carbohydrates
Are tightly regulated by the FDA

Answer 24

promote the growth of microorganisms already in the digestive tract

Question 25

The human gut microbiome is usually fully developed by the age of; At birth Around 3 years of age Around 10 years of age Depends on exposure to allergens

Answer 25

around 3 years of age

Question 26

Antibiotics impact which of these gut microorganisms the most? Bacteriophages Bacteria Viruses archaea

Answer 26

bacteria

Question 27

The average human contains 400+ species of bacteria. True or False

Answer 27

true

Question 28

Humans usually contain more bacterial cells than human cells. True or False

Answer 28

true

Question 29

Short answer: What are two differences between a bacteria and a virus?

Answer 29

Bacteria are living organisms that can reproduce on their own, while viruses are not living organisms and need a host cell to reproduce. Bacteria have a cellular structure with a cell wall and membrane, whereas viruses are made up of only a protein coat and genetic material (DNA or RNA).

Question 30

Short answer: Name two ways that microorganisms in our digestive tract help us.

Answer 30

AID IN DIGESTION AND SUPPORT IMMUNE FUNCTION Aid in digestion by breaking down complex carbohydrates and fibers that the human body cannot digest on its own. Support immune function by preventing the growth of harmful pathogens and stimulating the immune system.

Question 31

Which type of biological hazard causes most foodborne illness? bacteria b. viruses c. fungi d. prions

Answer 31

bacteria

Question 32

Which are always intracellular pathogens? Bacteria b. viruses c. fungi d. Prions

Answer 32

viruses

Question 33

Which two are used to control bacterial pathogens? antibiotics b. Ivermectin c. bacteriophages d. Retroviruses

Answer 33

antibiotics and bacteriophages

Question 34

Which is an important bacterial foodborne pathogen? Hepatitis A b. Salmonella c. Bird flu d. Giardia

Answer 34

salmonella

Question 35

Which is not a common way of preventing foodborne illness? Cooking food b. Vaccination c. Storing foods in the fridge d. Prophylactic antibiotics

Answer 35

b- vaccinations

Question 36

T/F - Norovirus can replicate on food.

Answer 36

false

Question 37

T/F - Bacteriophages cause significant disease in humans.

Answer 37

false

Question 38

T/F - Most foodborne illnesses are undiagnosed (no determination of cause).

Answer 38

true

Question 39

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?

Answer 39

Pathogens that infect food, like bird viruses, are generally not a major concern for people because they typically do not spread easily from animals to humans or require close contact. The current bird flu outbreak is a potential concern because certain strains, like H5N1, have shown the ability to infect humans and could mutate to spread more easily between people, posing a risk for a pandemic.

Question 40

Short answer: What types of foods are generally at the highest risk of containing foodborne pathogens? Why?

Answer 40

Foods that are generally at the highest risk of containing foodborne pathogens include raw meat, poultry, seafood, eggs, and unpasteurized dairy products. These foods are more susceptible to contamination due to handling, storage conditions, or exposure to pathogens during production. Raw or undercooked foods, especially those of animal origin, provide an ideal environment for harmful bacteria, viruses, and parasites to thrive

Question 41

Which of the following statements about freeze-drying is incorrect? a. Ice cream can be freeze dried. b. Instant coffee is made using freeze drying. c. Freeze-drying combines two preservation methods: freezing and drying. d. Freeze-drying utilizes ultraviolet light (UV) technology for drying purposes.

Answer 41

d freeze drying utilizes ultraviolet light (UV) technology for drying purposes

Question 42

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.

Answer 42

d pasteurization kills spore foaming pathogenic bacteria

Question 43

Which of the following is an antimicrobial used in cured meats? a. Ozone b. Nitrites c. Chlorine d. Peroxides

Answer 43

b nitrites

Question 44

. The following represent changes that can take place in foods except __________: a. Microbiological changes b. Enzymological changes c. Chemical changes d. Irrational changes

Answer 44

d irrational changes

Question 45

The following represent changes that can take place in foods except __________: a. Microbiological changes b. Enzymological changes c. Chemical changes d. Irrational changes

Answer 45

d irrational changes

Question 46

Which of these foods are most likely to contain nitrite preservatives__________: a. Hot dogs b. Salsa c. Canned soups d. Lettuce

Answer 46

a hot dogs

Question 47

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.

Answer 47

d water actively represents available water in foods

Question 48

What agency is responsible for monitoring food labels? a. Food and Drug Administration b. United States Department of Agriculture c. Center for Disease Control d. Idaho Department of Health and Welfare

Answer 48

a food and drug administration

Question 49

Food labels are not required for: a. Packages less than 6 oz in size b. Fresh fruits and vegetables c. Single serving packages d. Ice cream bars

Answer 49

b fresh fruits and vegetables

Question 50

3. T/F - Serving size is based on the recommended amount of that food you should eat.

Answer 50

false

Question 51

Short answer - What is one recent change made to food labels?

Answer 51

One recent change made to food labels is the inclusion of added sugars. The new label requires the amount of added sugars to be listed separately, helping consumers differentiate between natural sugars (like those in fruit) and sugars added during processing.

Question 52

Short answer: What are two reasons that we cook our food?

Answer 52

Two reasons we cook our food are: To improve safety by killing harmful bacteria and pathogens. To enhance flavor and texture, making food more enjoyable and easier to digest.

Question 53

Products from the Maillard reaction are; Easy to digest b. Provide flavor c. are subunits of a polymer d. Require two types of proteins.

Answer 53

b provide flavor

Question 54

Which is not a way that cooking makes our food more digestible? Denatures proteins b. Hydrolyses bonds in polymers c. Breaks down binders d. Saturates lipids

Answer 54

d saturate lipids

Question 55

Which method of cooking penetrates ½-1” into foods? Conduction b. Convection c. Radiation d. Induction

Answer 55

a conduction

Question 56

T/F - Most bacteria will die when exposed to temperatures of 130 deg F for 5 minutes.

Answer 56

true

Question 57

T/F - Pathogens have the same thermal tolerance.

Answer 57

false

Question 58

Short answer: What are two of the four types of heat transfer? (2 pts)

Answer 58

Conduction – Heat transfer through direct contact between materials. Convection – Heat transfer through the movement of fluids (liquids or gases). Radiation – Heat transfer through electromagnetic waves, such as from the sun or a heat lamp. Induction – Heat transfer through electromagnetic fields, often used in induction cooktops.

Question 59

Short answer: What are two of the four media for heat transfer? (2 pts)

Answer 59

Solids – Heat can be transferred through solid materials, such as metal or cooking utensils. Liquids – Heat can be transferred through liquids, like water or oil, during cooking or boiling.

Question 60

Discuss two (2) examples of market trends in consumer preferences and why they are important

Answer 60

Plant-based and Vegan Foods: Consumer preference for plant-based and vegan foods has been on the rise in recent years. This shift is driven by increased awareness of health, environmental concerns, and ethical considerations regarding animal welfare. The importance of this trend is significant for the food industry, as it opens up new market opportunities for plant-based protein products, dairy alternatives, and meat substitutes. Companies are adapting by offering a broader range of plant-based options to meet growing demand and cater to health-conscious consumers. Health and Wellness Focus: There has been a growing demand for foods that promote health and wellness, such as low-sugar, gluten-free, and functional foods (those with added health benefits like probiotics or antioxidants). Consumers are becoming more conscious of the impact of their diet on long-term health, particularly in response to rising concerns about chronic diseases like diabetes and heart disease. This trend is important because it has led food manufacturers to reformulate products to meet these health demands, influencing labeling, marketing, and ingredient sourcing in the food industry.

Question 61

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

Answer 61

4- carbs 9- lipids 4- proteins 0- water 7- alcohol