FDSC 1000 EXAM 1 DR. CHO EXAM
QUESTIONS WITH CORRECT ANSWERS
Definition of Food Science - Correct Answers -A scientific study of food components
and how they behave during formulation, processing, packaging, and storage as well as
the evaluation of food product quality
Food Science vs. Nutrition vs. Culinary Arts - Correct Answers -Food science is
DIFFERENT from Nutrition
Food science is DIFFERENT from Culinary Arts
What do Food Scientists Do? - Correct Answers -Ensures the quality, wholesomeness,
and safety of food products
Create and improve new/existing food products through flavor, convenience, nutrition,
value
Improve the health of the global population through food safety, nutritional
improvements, food availability
Develop sustainable practices for the food system
Food Industry Challenges - Correct Answers -1. Population
2. Climate change
3. Obesity/Diet-related non-communicable diseases
Why Must We Eat (Physiologically) - Correct Answers -Required nutrients:
carbohydrates, protein, fat, vitamins, minerals, water
Carbs 4 cal/g
Proteins 4 cal/g
Fats 9 cal/g
Fat Recommendations in Dietary Guidelines - Correct Answers -1980-2005: avoid too
much fat, people then ate too much sugar as an alternative
2015-2020: dropped low-fat recommendation
, Why we Need to Eat Fat - Correct Answers -Need a balance in our source of calories
The Truth about Low Fat (light) Products - Correct Answers -Low-fat products have very
minimal difference in calories, but are laden with sugar
Consumers are led to believe they are healthy
Factors Related to Food Choices - Correct Answers -1. Cultural and ethnic background
2. Regionalism (north vs southern)
3. Family
4. Religion basis
5. Convenience
6. Sustainability
7. Marketing
8. Brand loyalty
9. Cost
10. Quality determination by customers
Appearance: Initial Quality Assessment - Correct Answers -Critical determinant of
quality, food perception, food choice, purchase, etc.
Color & Psychological Characteristics - Correct Answers -A white wine that was
artificially colored red was perceived as having the odor profiles of a red wine
-perceptual illusion between odor and color
5 Basic Tastes - Correct Answers -1. Sweet
2. Sour
3. Salty
4. Bitter
5. Umami
2 Primary Factors that Influence Food Choices - Correct Answers -1. Taste
2. Price
Food Insecurity - Correct Answers -Not knowing where your next meal is coming from
Unhealthy Eating Habits - Correct Answers -1. Poor nutritional education
2. Lack of awareness (bevs containing calories, cooking methods, portion sizes)
3. Busy lifestyle
4. Economic perceptions (healthy foods cost more, super-sizing is a good value)
Food Quality and Measurements - Correct Answers -Refers to the degree of excellence
of a food and includes all characteristics of a food that make it acceptable
1. Objective - laboratory equipment
2. Subjective - judgement using human panel (sensory evaluation)
QUESTIONS WITH CORRECT ANSWERS
Definition of Food Science - Correct Answers -A scientific study of food components
and how they behave during formulation, processing, packaging, and storage as well as
the evaluation of food product quality
Food Science vs. Nutrition vs. Culinary Arts - Correct Answers -Food science is
DIFFERENT from Nutrition
Food science is DIFFERENT from Culinary Arts
What do Food Scientists Do? - Correct Answers -Ensures the quality, wholesomeness,
and safety of food products
Create and improve new/existing food products through flavor, convenience, nutrition,
value
Improve the health of the global population through food safety, nutritional
improvements, food availability
Develop sustainable practices for the food system
Food Industry Challenges - Correct Answers -1. Population
2. Climate change
3. Obesity/Diet-related non-communicable diseases
Why Must We Eat (Physiologically) - Correct Answers -Required nutrients:
carbohydrates, protein, fat, vitamins, minerals, water
Carbs 4 cal/g
Proteins 4 cal/g
Fats 9 cal/g
Fat Recommendations in Dietary Guidelines - Correct Answers -1980-2005: avoid too
much fat, people then ate too much sugar as an alternative
2015-2020: dropped low-fat recommendation
, Why we Need to Eat Fat - Correct Answers -Need a balance in our source of calories
The Truth about Low Fat (light) Products - Correct Answers -Low-fat products have very
minimal difference in calories, but are laden with sugar
Consumers are led to believe they are healthy
Factors Related to Food Choices - Correct Answers -1. Cultural and ethnic background
2. Regionalism (north vs southern)
3. Family
4. Religion basis
5. Convenience
6. Sustainability
7. Marketing
8. Brand loyalty
9. Cost
10. Quality determination by customers
Appearance: Initial Quality Assessment - Correct Answers -Critical determinant of
quality, food perception, food choice, purchase, etc.
Color & Psychological Characteristics - Correct Answers -A white wine that was
artificially colored red was perceived as having the odor profiles of a red wine
-perceptual illusion between odor and color
5 Basic Tastes - Correct Answers -1. Sweet
2. Sour
3. Salty
4. Bitter
5. Umami
2 Primary Factors that Influence Food Choices - Correct Answers -1. Taste
2. Price
Food Insecurity - Correct Answers -Not knowing where your next meal is coming from
Unhealthy Eating Habits - Correct Answers -1. Poor nutritional education
2. Lack of awareness (bevs containing calories, cooking methods, portion sizes)
3. Busy lifestyle
4. Economic perceptions (healthy foods cost more, super-sizing is a good value)
Food Quality and Measurements - Correct Answers -Refers to the degree of excellence
of a food and includes all characteristics of a food that make it acceptable
1. Objective - laboratory equipment
2. Subjective - judgement using human panel (sensory evaluation)
