Food Science/Nutrition Final Exam Study Guide
1. 1 calorie is the amount of energy needed to raise the temperature of 1 gram of
water, how many degrees Celsius?
2. 2 types of proteins are?
3. 3 types of carbohydrates are?
4. A complete protein can be obtained by combining?
5. A food with all essential amino acids is said to be called?
6. A water grass that grows in the Great Lakes region of the United States?
7. A yellow-waxy substance associated with saturated fat is called?
8. After an egg laying hen's egg production is gone, what is the chicken used for or
renamed and sold as?
9. All foods contain a certain amount of this nutrient?
10. Animal fat is called?
11. Another name for baking powder is?
12. Another name for the digestive tract is the?
13. Another name for the large intestines is the?
14. Approximately how long is the small intestines?
15. Besides food we eat what other factors determine our cholesterol level
16. Bile is stored in what organ?
17. Body processing proteins consist of?
18. Bread, rice, cereal and pasta all provide what nutrient to you?
19. Calcium, Phosphorus, Potassium and Iodine are what type of nutrient?
20. Carbohydrates are made up of 3 elements?
21. Cruciforus vegetables are charactoristic of having what type of blossom?
22. Dietary cholesterol comes from what types of food
23. Dried seeds or fruits of cereal grasses are called?
24. Electromagnetic waves that affect polar molecules are called?
25. Fat is digested with the help of an enzyme called?
26. Food is broken down mechanically by?
27. Fruits and Vegetables provide all of these except?
28. How are tomatoes speed ripened off the vine?
29. How is chicken classified?
30. How many basic ingredients are there in most baked products?
31. How many days does the new food guide pyramid represent?
32. How many essential amino acids are there?
33. How many milligrams of cholesterol does 1 egg have?
34. In order for popcorn to pop, how much moisture needs to be in the kernel?
35. In regards to cholesterol, what does LDL stand for?
36. Jerry has a total Chol. Count of 233mg/mL and a HDL Count of 49mg/mL, what
is his ratio?
37. Long finger-like projections inside the stomach, used to increase absorption is
called?
38. Meat provides most of this nutrient to your body?
39. Microscopic plant which produces carbon dioxide is called?
40. One egg can have as much as 213-240 milligrams of what in its yolk?
41. Palm oil, Coconut and Palm Kernel oil all contain?
42. Pounding or chopping meat is what type of tenderizing?
43. Proteins are made up of?
44. Semolina flour which has a distinctive yellow color comes from, what type of
wheat?
45. Streaks of fat that run throughout the meat is called?
46. Tender cuts of meat should use which cooking method?
47. The 6 main vitamins are?
48. The break down and absorption of food into smaller substances is called?
49. The chemical symbol for salt is?
50. The date printed on perishable milk products indicates that the product will begin
to lose, what?
51. The Fat-Soluable vitamins are?
52. The most common cause of protein denaturing is?
53. The most important principle in cooking with milk is to use, what type of heat?
54. The movement of fluid across a semipermeable cell membrane is called?
55. The muscle movement that helps food travel through your body is called?
56. The nutrient considered to be the most important is?
57. The pigment which gives red meat it's color is called?
58. The section of the grain kernel which contains fiber and B vitamins is the?
59. The small non-functioning organ between the small and large intestines is called
the?
60. The study of food and how it is used by the human body is called?
61. The study of the production, processing, preparation, evaluation and utilization of
food is?
62. The thick yellowish connective tissue that is very rubbery is called?
63. Thiamine, Niacin and Riboflavin are what kind of vitamin?
64. Triticale is a cross between......
65. USDA grade, utility, is primarily used for the production of processed meats such
as?
66. Vitamin A is essential for the development of good?
67. What % of Salt is sodium?
68. What are the 3 types of lipoproteins?
69. What are the 6 nutrients?
70. What are the two types of cooking methods?
71. What component of milk does the federal government standardize the amount
of?
72. What do carbohydrates provide to your body?
73. What do fats provide to your body?
74. What do proteins provide to your body?
75. What does high cholesterol levels in your body put you at risk of having?
76. What does USDA mean?
77. What does yeast use for food?
78. What food borne illness is associated with chicken and poultry?
79. What is avadin?
80. What is gluten?
81. What is the first nutrient to be broken down in digestion?
82. What is the function of flour in a baked product?
83. What is the long tube that connects the mouth and the stomach called?
84. What is the main function of the digestive tract?
85. What is the maximum amount of milligrams of cholesterol we should get in 1
day?
86. What is the name of the muscle flap that closes off the air pipe to your lungs
when you swallow?
87. What kind of muscle is the anus?
88. What nutrient would peanuts and beans give you?
89. What muscle is at the end of the digestive tract?
90. What organ, near your anus, senses pressure and sends a messege to your brain
telling you to move your bowels(take a dump)?
91. What part of an egg enables it to be air tight?
92. What process does saliva use to break down food?
93. What protects the stomach lining from hydrochloric acid?
94. What sodium based chemical, if used in the cooking of fresh vegetables, can
destroy vitamins and flavor?
95. What sources of food give us cholesterol?
96. What structure helps keep the egg yolk in the center of the egg?
97. What type of acid does the stomach produce, to help in digestion?
98. What type of conditions would be the best time to buy fruits and vegetables?
99. What type of corn is used for popping?
100. What type of fat is associated with cholesterol?
101. What type of fat is solid at room temperature?
102. What will happen to the nutritional content of vegetables if cooked too long in
water?
103. What would be 2 methods of cooking that would reduce fat content in food?
104. What would be the first step in reducing cholesterol from your diet?
105. What would you select to illustrate almost pure protein?
106. What would you select to illustrate a processed food?
107. When a grain product contains the bran, germ and endosperm it is refered to as?
108. Where does the digestive tract begin?
109. Where is cholesterol stored in your body?
110. Where is the majority of fat located on poultry?
111. Which cholesterol is regarded as the good cholesterol?
112. Which grade of beef has the highest content of fat and is sold mostly in
restaurants?
113. Which ingredient will add the most sodium to your diet?
114. Give an example of poultry, not found in supermarkets?
115. Which mineral is the most abundant in the human body?
116. Which organ has the job of conserving water and keeping it in your body?
117. Which organ produces bile?
118. Which organ produces cholesterol?
119. Which poultry is the most tender?
120. You can live without food for about?