HUN 2201 Final Exam Questions with Verified Solutions Graded A+
As far as cooking vegetables is concerned, the key in preventing vitamin losses is to
A.) cook until soft to the touch.
B.) not overcook--keep slightly crisp.
C.) use a lot of water when cooking.
D.) drink the water in which the vegetables were cooked. - Answers B.) not overcook--keep
slightly crisp.
In which of the following ways do B vitamins interact with energy-yielding foods?
A.) They provide an essential source of additional energy.
B.) They are not a source of energy, but they are needed to convert the foods we eat into energy.
C.) B vitamins only interact with fatty acids to produce energy.
D.) B vitamins only interact with carbohydrates to produce energy. - Answers B.) They are not a
source of energy, but they are needed to convert the foods we eat into energy.
Much of the vitamin content in vegetables will be destroyed if they are cooked
,A.) at high temperatures.
B.) for extended periods.
C.) submerged in water.
D.) all of these. - Answers D.) all of these.
Of the most common eating disorders, the one which is most medically dangerous is
A.) bulimia nervosa.
B.) anorexia nervosa.
C.) obesity nervosa.
D.) purging nervosa. - Answers B.) anorexia nervosa.
One of the criteria for diagnosing anorexia is
A.) refusal to eat complex carbohydrates.
, B.) being 85% or less of normal body weight for age.
C.) people see themselves as physically fit.
D.) all of these. - Answers B.) being 85% or less of normal body weight for age.
One way to manage fruits and vegetables on long voyages at sea is to
A.) store them in a freezer.
B.) replenish them in port.
C.) use canned products.
D.) all of these. - Answers D.) all of these.
People with high waist-to-hip ratios have a higher risk for heart disease and are characterized by
shape as
A.) "apples."
B.) "slugs."
C.) "pears."
As far as cooking vegetables is concerned, the key in preventing vitamin losses is to
A.) cook until soft to the touch.
B.) not overcook--keep slightly crisp.
C.) use a lot of water when cooking.
D.) drink the water in which the vegetables were cooked. - Answers B.) not overcook--keep
slightly crisp.
In which of the following ways do B vitamins interact with energy-yielding foods?
A.) They provide an essential source of additional energy.
B.) They are not a source of energy, but they are needed to convert the foods we eat into energy.
C.) B vitamins only interact with fatty acids to produce energy.
D.) B vitamins only interact with carbohydrates to produce energy. - Answers B.) They are not a
source of energy, but they are needed to convert the foods we eat into energy.
Much of the vitamin content in vegetables will be destroyed if they are cooked
,A.) at high temperatures.
B.) for extended periods.
C.) submerged in water.
D.) all of these. - Answers D.) all of these.
Of the most common eating disorders, the one which is most medically dangerous is
A.) bulimia nervosa.
B.) anorexia nervosa.
C.) obesity nervosa.
D.) purging nervosa. - Answers B.) anorexia nervosa.
One of the criteria for diagnosing anorexia is
A.) refusal to eat complex carbohydrates.
, B.) being 85% or less of normal body weight for age.
C.) people see themselves as physically fit.
D.) all of these. - Answers B.) being 85% or less of normal body weight for age.
One way to manage fruits and vegetables on long voyages at sea is to
A.) store them in a freezer.
B.) replenish them in port.
C.) use canned products.
D.) all of these. - Answers D.) all of these.
People with high waist-to-hip ratios have a higher risk for heart disease and are characterized by
shape as
A.) "apples."
B.) "slugs."
C.) "pears."
