FOS 3042 Exam 1 Question Bank, FOS
3042 Exam 1 Review, FOS 3042 Exam 1
Question Bank, UF FOS3042 Exam 1
questions and answers
Process of enrichment ✔✔Add back vitamins and nutrients, but not fiber
Dairy group: what is in it? ✔✔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 ✔✔lower protein content
compared to milk, yogurt, or cheese
Animal Slaughtering and Processing subsector ✔✔Beef, pork, and poultry
are included in this
MyPlate: what is not represented? ✔✔Sugar and Confectionery Product
Manufacturing
Mediterranean diet ✔✔High in monounsaturated fats
Food ingredients label ✔✔Most predominant ingredient is listed first
,Vitamin C: what happens when cooked? ✔✔Easily destroyed by cooking
Energy provided by carbohydrates ✔✔4 kcal/gram
Energy provided by proteins ✔✔4 kcal/gram
Energy provided by lipids ✔✔9 kcal/gram
Enzymes ✔✔Catalyze reactions while not changing themselves
Lactase: what does it do? ✔✔Catalyzes the breakdown of lactose into
glucose and galactose. In this reaction, lactase is the enzyme catalyst and
lactose is the substrate
3 types of water ✔✔Intracellular, extracellular, and metabolic
Primary energy source for the body ✔✔Glucose
Triacylglycerols (TAGs) ✔✔Most fats and oils are triglycerides
Bioavailability: factors that affect this ✔✔Digestibility, absorbability, any
positive or negative interactions with other nutrients, and how much of the
food is bound by indigestible materials
,Vitamins that are fat-soluble ✔✔A, D, E, and K
Vitamin D ✔✔Called the "sunshine vitamin" because it is formed in human
skin when it is exposed to sunlight
Vitamin E ✔✔An antioxidant
Vitamin K ✔✔Needed for blood clotting
Vitamin C: solubility ✔✔Water-soluble
Vitamin B12 is also called... ✔✔Riboflavin
Vitamin B12: where is it found? ✔✔Only in animals
Minerals most needed by the human body ✔✔Calcium and Phosphorus
Table salt: often supplemented with what? ✔✔Iodine
Sucrose Polyester is also called... ✔✔Olestra
, Maillard Reaction ✔✔A type of non-enzymatic browning reaction that is
different from the enzymatic browning of apples by polyphenol oxidase
(PPO) or the caramelization of food
Non-enzymatic browning ✔✔Maillard browning (i.e. browning of bread
crust), Addition, and Hydration
Enzymatic browning ✔✔Polyphenol oxidase browning (i.e. browning of
apple flesh)
Enzymatic and Non-enzymatic browning ✔✔Condensation, Hydrolysis, and
Oxidation-Reduction
Water activity (Wa): concept ✔✔A concept that describes the availability of
free water in food (which impacts microbial growth), and it ranges from 0 to
1
Water activity (Wa): definition ✔✔The ratio of the water vapor pressure of
the substance to the water vapor pressure of pure water
pH of acidic foods: low ✔✔pH above 4.6
pH of acidic foods: high ✔✔pH below 4.6
3042 Exam 1 Review, FOS 3042 Exam 1
Question Bank, UF FOS3042 Exam 1
questions and answers
Process of enrichment ✔✔Add back vitamins and nutrients, but not fiber
Dairy group: what is in it? ✔✔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 ✔✔lower protein content
compared to milk, yogurt, or cheese
Animal Slaughtering and Processing subsector ✔✔Beef, pork, and poultry
are included in this
MyPlate: what is not represented? ✔✔Sugar and Confectionery Product
Manufacturing
Mediterranean diet ✔✔High in monounsaturated fats
Food ingredients label ✔✔Most predominant ingredient is listed first
,Vitamin C: what happens when cooked? ✔✔Easily destroyed by cooking
Energy provided by carbohydrates ✔✔4 kcal/gram
Energy provided by proteins ✔✔4 kcal/gram
Energy provided by lipids ✔✔9 kcal/gram
Enzymes ✔✔Catalyze reactions while not changing themselves
Lactase: what does it do? ✔✔Catalyzes the breakdown of lactose into
glucose and galactose. In this reaction, lactase is the enzyme catalyst and
lactose is the substrate
3 types of water ✔✔Intracellular, extracellular, and metabolic
Primary energy source for the body ✔✔Glucose
Triacylglycerols (TAGs) ✔✔Most fats and oils are triglycerides
Bioavailability: factors that affect this ✔✔Digestibility, absorbability, any
positive or negative interactions with other nutrients, and how much of the
food is bound by indigestible materials
,Vitamins that are fat-soluble ✔✔A, D, E, and K
Vitamin D ✔✔Called the "sunshine vitamin" because it is formed in human
skin when it is exposed to sunlight
Vitamin E ✔✔An antioxidant
Vitamin K ✔✔Needed for blood clotting
Vitamin C: solubility ✔✔Water-soluble
Vitamin B12 is also called... ✔✔Riboflavin
Vitamin B12: where is it found? ✔✔Only in animals
Minerals most needed by the human body ✔✔Calcium and Phosphorus
Table salt: often supplemented with what? ✔✔Iodine
Sucrose Polyester is also called... ✔✔Olestra
, Maillard Reaction ✔✔A type of non-enzymatic browning reaction that is
different from the enzymatic browning of apples by polyphenol oxidase
(PPO) or the caramelization of food
Non-enzymatic browning ✔✔Maillard browning (i.e. browning of bread
crust), Addition, and Hydration
Enzymatic browning ✔✔Polyphenol oxidase browning (i.e. browning of
apple flesh)
Enzymatic and Non-enzymatic browning ✔✔Condensation, Hydrolysis, and
Oxidation-Reduction
Water activity (Wa): concept ✔✔A concept that describes the availability of
free water in food (which impacts microbial growth), and it ranges from 0 to
1
Water activity (Wa): definition ✔✔The ratio of the water vapor pressure of
the substance to the water vapor pressure of pure water
pH of acidic foods: low ✔✔pH above 4.6
pH of acidic foods: high ✔✔pH below 4.6
