HLTH 340 FINAL EXAM 2026/2027 WITH
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS
|CURRENTLY TESTING QUESTIONS AND
SOLUTIONS|ALREADY GRADED
A+|NEWEST |JUST
RELEASED!!|GUARANTEED PASS
Grains used in making flours for bread come from the _______ family
pocaeae
Fermentation is defined as the conversion of __________ to alcohols and carbon dioxide or
organic acids using yeast and/or bacteria under anaerobic conditions
carbohydrates
Microorganisms in traditional Japanese fermented-food products include all of the following
EXCEPT:
Coliform bacteria
Acetic acid bacteria
Sake yeast
Lactic acid bacteria
Coliform bacteria
Acetic acid producing bacteria are important in the production of:
vinegar
Vinegar is made via the ______ fermentation pathway
acetic acid
,Which of the following are nutritional advantages to fermentation (select all)?
Diminishes toxicity
None of these
Reduces cooking time
Improves food digestibility
Diminishes toxicity
Reduces cooking time
Improves food digestibility
T/F: Controlled fermentation of a food substrate can increase its nutritional value by decreasing
toxicity and increasing vitamin levels
T
Which of the following are foods created via process of fermentation? Select all that apply
Bread
Pasta
Bleu cheese
Red wine
Yogurt
White vinegar
Soy sauce
All of the above except pasta
___________ is thought to be the historical center of origin for fermentation
China
T/F: Traditional societies such as the Amymara domesticated plants so that nearly all toxic plant
secondary compounds were removed from their diets
F
To be considered a 'supertaster', you must have more than ____ papillae
,30
T/F: A result of Johns' study was the finding that the Amymara have five distinct categories for
levels of bitterness which corresponds to glycoalkaloid levels in the potato
F
T/F: The five key physiological tastes include salt, sweet, rancid, sour, and bitter
F
T/F: All human ethnic groups classify tastes in the same way
F
T/F: Folk taxonomy refers to the way that people classify things following a vernacular system
T
T/F: Classification of taste into the five categories sweet, salty, sour, bitter, and umami, is a
cultural universal
F
John's hypothesis is that the Aymara cultivators placed direct selection pressure on the chemical
constituents of potatoes through their attention to ________
taste quality
It takes over ___ times the amount of energy from fossil fuels to produce a calorie of animal
based food than it does to produce a calorie of plant food
10
T/F: There is evidence that eating a plant-based, whole-food diet can reduce the risk of
developing heart disease, but cannot treat or reverse the disease
F
T/F: Dietary cholesterol is primarily found in animal foods like meat, eggs, and dairy products
, T
T/F: A longitudinal study in China investigating thousands of correlations between diet and
health outcomes found no consistent association between animal-food diets and disease
F
T/F: As described in the film, Forks Over Knives, the results from large population study on diet
and cancer indicated that plant-rich diets have a lower association with cancer risk
T
T/F: Rates of circulatory disease skyrocketed to very high levels during the early 1940s in
Norway, at the same time when animal-based foods were scarce
F
Meta-analysis suggests that all of the following statements are true EXCEPT:
Consumption of processed meat is associated with coronary heart disease
Consumption of red meat is NOT associated with diabetes
Consumption of red meat is associated with coronary heart disease
Consumption of processed meat is associated with diabetes
Consumption of red meat is associated with coronary heart disease
Near the beginning of the 20th century, Americans ate about 120 lbs of meat per year. By 2007,
Americans were eating an average of______ lbs of meat per year
222
While in the Phillippines, Dr. Collin Campbell discovered that the countries' wealthier children,
who were consuming more animal-based food, had a much higher risk of:
liver cancer
T/F: The spice trade thrived during the Dark Ages in Europe
F
ACTUAL CORRECT QUESTIONS AND
VERIFIED DETAILED ANSWERS
|CURRENTLY TESTING QUESTIONS AND
SOLUTIONS|ALREADY GRADED
A+|NEWEST |JUST
RELEASED!!|GUARANTEED PASS
Grains used in making flours for bread come from the _______ family
pocaeae
Fermentation is defined as the conversion of __________ to alcohols and carbon dioxide or
organic acids using yeast and/or bacteria under anaerobic conditions
carbohydrates
Microorganisms in traditional Japanese fermented-food products include all of the following
EXCEPT:
Coliform bacteria
Acetic acid bacteria
Sake yeast
Lactic acid bacteria
Coliform bacteria
Acetic acid producing bacteria are important in the production of:
vinegar
Vinegar is made via the ______ fermentation pathway
acetic acid
,Which of the following are nutritional advantages to fermentation (select all)?
Diminishes toxicity
None of these
Reduces cooking time
Improves food digestibility
Diminishes toxicity
Reduces cooking time
Improves food digestibility
T/F: Controlled fermentation of a food substrate can increase its nutritional value by decreasing
toxicity and increasing vitamin levels
T
Which of the following are foods created via process of fermentation? Select all that apply
Bread
Pasta
Bleu cheese
Red wine
Yogurt
White vinegar
Soy sauce
All of the above except pasta
___________ is thought to be the historical center of origin for fermentation
China
T/F: Traditional societies such as the Amymara domesticated plants so that nearly all toxic plant
secondary compounds were removed from their diets
F
To be considered a 'supertaster', you must have more than ____ papillae
,30
T/F: A result of Johns' study was the finding that the Amymara have five distinct categories for
levels of bitterness which corresponds to glycoalkaloid levels in the potato
F
T/F: The five key physiological tastes include salt, sweet, rancid, sour, and bitter
F
T/F: All human ethnic groups classify tastes in the same way
F
T/F: Folk taxonomy refers to the way that people classify things following a vernacular system
T
T/F: Classification of taste into the five categories sweet, salty, sour, bitter, and umami, is a
cultural universal
F
John's hypothesis is that the Aymara cultivators placed direct selection pressure on the chemical
constituents of potatoes through their attention to ________
taste quality
It takes over ___ times the amount of energy from fossil fuels to produce a calorie of animal
based food than it does to produce a calorie of plant food
10
T/F: There is evidence that eating a plant-based, whole-food diet can reduce the risk of
developing heart disease, but cannot treat or reverse the disease
F
T/F: Dietary cholesterol is primarily found in animal foods like meat, eggs, and dairy products
, T
T/F: A longitudinal study in China investigating thousands of correlations between diet and
health outcomes found no consistent association between animal-food diets and disease
F
T/F: As described in the film, Forks Over Knives, the results from large population study on diet
and cancer indicated that plant-rich diets have a lower association with cancer risk
T
T/F: Rates of circulatory disease skyrocketed to very high levels during the early 1940s in
Norway, at the same time when animal-based foods were scarce
F
Meta-analysis suggests that all of the following statements are true EXCEPT:
Consumption of processed meat is associated with coronary heart disease
Consumption of red meat is NOT associated with diabetes
Consumption of red meat is associated with coronary heart disease
Consumption of processed meat is associated with diabetes
Consumption of red meat is associated with coronary heart disease
Near the beginning of the 20th century, Americans ate about 120 lbs of meat per year. By 2007,
Americans were eating an average of______ lbs of meat per year
222
While in the Phillippines, Dr. Collin Campbell discovered that the countries' wealthier children,
who were consuming more animal-based food, had a much higher risk of:
liver cancer
T/F: The spice trade thrived during the Dark Ages in Europe
F
