UF FOS 3042 Exam 1 Questions Answered Correctly Rated A+
IFT - Answers Institute of Food Technologists
Food Science - Answers The scientific study of raw food materials and their behavior during
formulation, processing, packaging, storage, and evaluation as consumer food products
Food Technology - Answers The application of food science to manufacture and distribute safe,
nutritious, and wholesome food
Biology in Food Science - Answers Helps food scientists understand how food quality changes
as the food makes its way from the fields to the grocery store
Biotechnology in Food Science - Answers Use to obtain the enzymes needed to produce cheese
Materials Science in Food Science - Answers Contributes an understanding of man-made solid
materials, which allows us to produce effective packaging for food products
Nutrition - Answers Examines the impact of food on human health and disease
Earliest method of Food Processing - Answers Cooking
Peanut butter was first made by... - Answers Aztecs
Items in average American supermarket - Answers >40,000
Share of disposable income: what has happened in the last century? - Answers Decreased
Food dollar: what accounts for the largest share? - Answers Food Services
Food dollar: what accounts for the smallest share? - Answers Packaging
Job of Food Scientist - Answers Might involve improving existing food products and processes
Macronutrients - Answers Carbohydrates, Proteins, & Fats/Lipids
Micronutrients - Answers Vitamins, Minerals, & Phytochemicals
Periodic Table of Elements - Answers is what all foods are ultimately made of
Proximate Analysis - Answers Refers to standardized methods for determining the moisture,
ash, lipid, protein, and carbohydrate content of food
Lipid solubility - Answers Soluble in organic solvents, such as chloroform, ether, and hexane
Kjeldahl Method - Answers A method for estimating the percentage of protein in a food during
proximate analysis
Proximate analysis: how are carbohydrates measure? - Answers By difference
, Bomb calorimeter - Answers Use tot determine the caloric content of a food sample
Body composition: what elements are most predominant in the body? - Answers Oxygen,
Carbon, Hydrogen (O, C, H)
USDA's Nutrient Database for Standard Reference - Answers Provides comprehensive
information about the composition of foods, including the percentage of water and nutrients
found in foods
Categorizing food (4 ways) - Answers Nutrient content and usage, food industry classification,
epidemiology/outbreaks, and regulatory tolerance/limits on additives
MyPlate - Answers An educational tool that provides consumers with an easy way to remember
which food groups they should eat most of and least of
Fruit - Answers A ripe ovary of a flowering plant that contains and protects the plant's seeds
Avocados: why are they highly caloric? - Answers not because they are high in sugar but rather
because they are high in lipids (unsaturated fat)
White rice classification - Answers Refined grain
Process of enrichment - Answers Add back vitamins and nutrients, but not fiber
Dairy group: what is in it? - Answers Dairy products are high in calcium content. Cheddar cheese
is in the dairy group, but cream cheese and butter are NOT because they have a low calcium
content
Almond milk: protein content compared to milk - Answers lower protein content compared to
milk, yogurt, or cheese
Animal Slaughtering and Processing subsector - Answers Beef, pork, and poultry are included in
this
MyPlate: what is not represented? - Answers Sugar and Confectionery Product Manufacturing
Mediterranean diet - Answers High in monounsaturated fats
Food ingredients label - Answers Most predominant ingredient is listed first
Vitamin C: what happens when cooked? - Answers Easily destroyed by cooking
Energy provided by carbohydrates - Answers 4 kcal/gram
Energy provided by proteins - Answers 4 kcal/gram
Energy provided by lipids - Answers 9 kcal/gram
IFT - Answers Institute of Food Technologists
Food Science - Answers The scientific study of raw food materials and their behavior during
formulation, processing, packaging, storage, and evaluation as consumer food products
Food Technology - Answers The application of food science to manufacture and distribute safe,
nutritious, and wholesome food
Biology in Food Science - Answers Helps food scientists understand how food quality changes
as the food makes its way from the fields to the grocery store
Biotechnology in Food Science - Answers Use to obtain the enzymes needed to produce cheese
Materials Science in Food Science - Answers Contributes an understanding of man-made solid
materials, which allows us to produce effective packaging for food products
Nutrition - Answers Examines the impact of food on human health and disease
Earliest method of Food Processing - Answers Cooking
Peanut butter was first made by... - Answers Aztecs
Items in average American supermarket - Answers >40,000
Share of disposable income: what has happened in the last century? - Answers Decreased
Food dollar: what accounts for the largest share? - Answers Food Services
Food dollar: what accounts for the smallest share? - Answers Packaging
Job of Food Scientist - Answers Might involve improving existing food products and processes
Macronutrients - Answers Carbohydrates, Proteins, & Fats/Lipids
Micronutrients - Answers Vitamins, Minerals, & Phytochemicals
Periodic Table of Elements - Answers is what all foods are ultimately made of
Proximate Analysis - Answers Refers to standardized methods for determining the moisture,
ash, lipid, protein, and carbohydrate content of food
Lipid solubility - Answers Soluble in organic solvents, such as chloroform, ether, and hexane
Kjeldahl Method - Answers A method for estimating the percentage of protein in a food during
proximate analysis
Proximate analysis: how are carbohydrates measure? - Answers By difference
, Bomb calorimeter - Answers Use tot determine the caloric content of a food sample
Body composition: what elements are most predominant in the body? - Answers Oxygen,
Carbon, Hydrogen (O, C, H)
USDA's Nutrient Database for Standard Reference - Answers Provides comprehensive
information about the composition of foods, including the percentage of water and nutrients
found in foods
Categorizing food (4 ways) - Answers Nutrient content and usage, food industry classification,
epidemiology/outbreaks, and regulatory tolerance/limits on additives
MyPlate - Answers An educational tool that provides consumers with an easy way to remember
which food groups they should eat most of and least of
Fruit - Answers A ripe ovary of a flowering plant that contains and protects the plant's seeds
Avocados: why are they highly caloric? - Answers not because they are high in sugar but rather
because they are high in lipids (unsaturated fat)
White rice classification - Answers Refined grain
Process of enrichment - Answers Add back vitamins and nutrients, but not fiber
Dairy group: what is in it? - Answers Dairy products are high in calcium content. Cheddar cheese
is in the dairy group, but cream cheese and butter are NOT because they have a low calcium
content
Almond milk: protein content compared to milk - Answers lower protein content compared to
milk, yogurt, or cheese
Animal Slaughtering and Processing subsector - Answers Beef, pork, and poultry are included in
this
MyPlate: what is not represented? - Answers Sugar and Confectionery Product Manufacturing
Mediterranean diet - Answers High in monounsaturated fats
Food ingredients label - Answers Most predominant ingredient is listed first
Vitamin C: what happens when cooked? - Answers Easily destroyed by cooking
Energy provided by carbohydrates - Answers 4 kcal/gram
Energy provided by proteins - Answers 4 kcal/gram
Energy provided by lipids - Answers 9 kcal/gram
