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