8/8/25, 8:18 PM Nutr 3600 Exam 1
Nutr 3600 Exam 1 2025-2026 \NEWEST
VERSION WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS \VERIFIED
100%
taste, family, culture, 7 factors affecting eating patterns
religion, cost, emotions,
health
time, extracurriculars, 4 factors affecting eating patterns in the 21st century
availability, insecurity
having enough food to meet needs available to you
food availability
(proximity)
consistent access to adequate food is limited by a
food insecurity
lack of money and other resources
sterile packaging that increases shelf life for foods
aseptic packaging that typically expire quickly by not requiring
refrigeration until opening; milk/juice
exposing food to radiation to increase shelf life and
irradiation
kill harmful microorganisms in poultry/meat
Process of making changes in the DNA code of living
genetic engineering organisms; ex low fat meat, enhanced produce, pest-
resistance
flavor, taste, odor, 7 sensory characteristics of food
temperature, texture,
sound, appearance
1/16
,8/8/25, 8:18 PM Nutr 3600 Exam 1
using human sensory organs to subjectively evaluate
sensory analysis appearance and flavor of foods, as we do in lab
(informal)
sweet, sour, salty, bitter, 5 taste buds
umami
specialized taste receptors, higher density of taste
super tasters buds
much more sensitive
appearance creates the first impression of food (color, form, state)
provides info beyond subjectivity; compare opinions
formal sensory evaluation of evaluators and generate data to better understand
the perceived food quality
consumer preference, 2 characteristics of formal sensory evaluation
trained panels
food evaluation with no opinions; use of lab
objective evaluation
instruments and measurements
the wise use of all available resources to obtain food
food economics
that is acceptable, enjoyable, healthful
time, energy, knowledge, other than money, these factors are needed to
skills, equipment, values achieve food economics (6)
statistical methods are used to calculate how the
American diet has changed over the past two
food disappearance
decades; to determine what we need to eat more/less
of
meat, fruits, veggies, food groups that American diet has increased in over
flour/cereal, cheese, fat the past 2 decades (6)
food groups that American diet has decreased in over
eggs, milk
the past 2 decades (2)
microbial spoilage, 3 factors that food loss during storage may occur
contamination, spilling as from
a result of open container
2/16
, 8/8/25, 8:18 PM Nutr 3600 Exam 1
crop production, trade 9 factors influencing food costs
policies,
processing/packaging,
marketing expenses, types
of stores, unit pricing,
convenience, quality,
nutritive value
the smaller the package, the more expensive the
unit pricing
product is because of packing costs
large group of aromatic plants whose leaves, stems,
herbs
or flowers are used to add flavors
strongly flavored or aromatic portions of plants used
spices as flavorings; usually the bark, root, seeds, buds, or
berries
cool, dark place store spices in a ____ ____ ______
herbs and spices should be stored in glass or plastic
airtight containers
_______ _________
if stored properly, dried herbs and ground spices will
1
retain their flavors for ___ year(s)
3-5 whole spices may last for ____ year(s)
do not store dry herbs and spices near any _____
humid; refrigerator sources (sink, dishwashers, stoves). This includes the
________
plants or parts of plants used for food; served raw or
vegetables
cooked as part of main course of meal
most fresh vegetables are between ____ calories per
25-50
serving
root vegetables (carrot, beets) are closer to ___
50
calories per serving
part of plant consumed nutritive value of vegetable depends on ___ ___ ____ ______
3/16
Nutr 3600 Exam 1 2025-2026 \NEWEST
VERSION WITH COMPLETE QUESTIONS AND
CORRECT DETAILED ANSWERS \VERIFIED
100%
taste, family, culture, 7 factors affecting eating patterns
religion, cost, emotions,
health
time, extracurriculars, 4 factors affecting eating patterns in the 21st century
availability, insecurity
having enough food to meet needs available to you
food availability
(proximity)
consistent access to adequate food is limited by a
food insecurity
lack of money and other resources
sterile packaging that increases shelf life for foods
aseptic packaging that typically expire quickly by not requiring
refrigeration until opening; milk/juice
exposing food to radiation to increase shelf life and
irradiation
kill harmful microorganisms in poultry/meat
Process of making changes in the DNA code of living
genetic engineering organisms; ex low fat meat, enhanced produce, pest-
resistance
flavor, taste, odor, 7 sensory characteristics of food
temperature, texture,
sound, appearance
1/16
,8/8/25, 8:18 PM Nutr 3600 Exam 1
using human sensory organs to subjectively evaluate
sensory analysis appearance and flavor of foods, as we do in lab
(informal)
sweet, sour, salty, bitter, 5 taste buds
umami
specialized taste receptors, higher density of taste
super tasters buds
much more sensitive
appearance creates the first impression of food (color, form, state)
provides info beyond subjectivity; compare opinions
formal sensory evaluation of evaluators and generate data to better understand
the perceived food quality
consumer preference, 2 characteristics of formal sensory evaluation
trained panels
food evaluation with no opinions; use of lab
objective evaluation
instruments and measurements
the wise use of all available resources to obtain food
food economics
that is acceptable, enjoyable, healthful
time, energy, knowledge, other than money, these factors are needed to
skills, equipment, values achieve food economics (6)
statistical methods are used to calculate how the
American diet has changed over the past two
food disappearance
decades; to determine what we need to eat more/less
of
meat, fruits, veggies, food groups that American diet has increased in over
flour/cereal, cheese, fat the past 2 decades (6)
food groups that American diet has decreased in over
eggs, milk
the past 2 decades (2)
microbial spoilage, 3 factors that food loss during storage may occur
contamination, spilling as from
a result of open container
2/16
, 8/8/25, 8:18 PM Nutr 3600 Exam 1
crop production, trade 9 factors influencing food costs
policies,
processing/packaging,
marketing expenses, types
of stores, unit pricing,
convenience, quality,
nutritive value
the smaller the package, the more expensive the
unit pricing
product is because of packing costs
large group of aromatic plants whose leaves, stems,
herbs
or flowers are used to add flavors
strongly flavored or aromatic portions of plants used
spices as flavorings; usually the bark, root, seeds, buds, or
berries
cool, dark place store spices in a ____ ____ ______
herbs and spices should be stored in glass or plastic
airtight containers
_______ _________
if stored properly, dried herbs and ground spices will
1
retain their flavors for ___ year(s)
3-5 whole spices may last for ____ year(s)
do not store dry herbs and spices near any _____
humid; refrigerator sources (sink, dishwashers, stoves). This includes the
________
plants or parts of plants used for food; served raw or
vegetables
cooked as part of main course of meal
most fresh vegetables are between ____ calories per
25-50
serving
root vegetables (carrot, beets) are closer to ___
50
calories per serving
part of plant consumed nutritive value of vegetable depends on ___ ___ ____ ______
3/16
