1. Question :  An increased risk for obesity, heart disease, and Type II diabetes is associated with _________.

• diets high in saturated fats
• diets low in fiber, fruits, vegetables, and whole grains
• diets high in monounsaturated fats and dairy products
• both diets high in saturated fats and diets low in fiber, fruits, vegetables, and whole grains

Question 2. Which of the following nutrients is organic?

• Minerals
• Water
• Protein
• Both minerals and water

Question 3.  Which of the following is NOT a primary function of dietary protein?

• Building new cells and tissues
• Repairing damaged structures
• Regulating metabolism and fluid balance
• Serving as a primary source of energy for the body

Question 4.  ________ are inorganic nutrients that are not broken down by the human body or destroyed by heat.

• Vitamins
• Minerals
• Proteins
• Fats

Question 5.  Which best explains why carbohydrate digestion ceases when food reaches the stomach?

• Carbohydrate is completely digested in the mouth.
• Salivary enzymes cannot function in the acid environment of the stomach.
• Carbohydrate is completely absorbed in the esophagus.
• Intestinal bacteria are needed for carbohydrate digestion.

Question 6.  If a person is suffering from GERD, the ________ is malfunctioning.

• gallbladder
• pancreas
• epiglottis
• gastroesophageal sphincter

Question 7. Which of the following is NOT a recommended method for preventing cross-contamination?

• Washing utensils and cutting boards in the dishwasher
• Using a porous wood cutting board
• Washing dishtowels and aprons often
• Separating raw and cooked foods

Question 8. Which of the following BEST describes the Delaney Clause?

• Government action that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans
• Government recommendation that all predatory fish be tested for mercury before being sold to the consumer
• List of food additives generally regarded as safe; established in 1958 by the U.S. Congress
• Pending legislation to ban irradiation as a method of food preservation

Question 9. Pesticides are:

• chemicals added to food to enhance it in some way.
• chemicals added to food that help prevent microbial spoilage and enzymatic deterioration.
• chemicals used in the field and in storage areas to decrease destruction caused by insects and fungus.
• chemicals produced by microorganisms that harm tissue and elicit an immune response.

Question 10.  Why is rBGH given to many U.S. dairy cows?

• To prevent the growth of microbes in the cows' milk
• To improve the nutritional quality of the cows' milk
• To strengthen the cows' immune systems
• To increase milk production without increasing feed