Food science Study guides, Class notes & Summaries

PAX Science NLN Exams collection (answered) 2022. 1. A person blows his breath into a straw that is placed in limewater. The limewater becomes cloudy because the person's breath contains A.) carbon dioxide. B.) hydrogen. C.) oxygen. D.) nitrogen. - answer: carbon dioxide. 2. A physician measures the pulse and blood pressure (BP) of all patients on a routine basis. Which of these measurements show the normal BP values for a resting adult patient? A.) 125/95 mm Hg B.) 120/80 mm Hg C.) 100/80 mm H...

AAFCS 201 Exam Study Cards 2023 - 2024 (Nutrition, Food Science, Hospitality)

Foodborne Ilness correct answersilness carried or transmitt Potentially Hazardous foods correct answersdairy shell eggs fusg baked potatoes sliced melons cut tomatoes cut leafy greens synthetic ingredients meat, beef pork lamb raw sprouts and sprout seeds poultry tofu/soy protein untreated garlic potential hazards and unsafe food (general) correct answersBiological- ilness from micro, plant, mushroom, seafood toxins chemical- cleaners, toxic metals, etc physical, foreign obje...

Aerobic correct answersWith air present Allergenic Protein correct answersA protein in a certain food that produces a severe reaction in the body of an allergic person Anaerobic correct answersWithout air present Antioxidant correct answersA molecule that interacts with the free radical formation process Applied Science correct answersScience whose purpose is to look for different uses or different applications of scientific principles Aseptic Process correct answersA process desi...

FDSCI 302 course learning objectives correct answers1) List and describe the sub-disciplines within the professional field of Food Science. 2) Summarize the development of ancient to modern societies relative to food acquisition and agriculture. 3) Characterize the role and importance of global food sources and the food production/distribution infrastructure in meeting world food demand. 4) Define the roles of basic chemical constituents in the shelf-life, quality, safety and nutritive value ...

The food temperature danger zone is from _______ to _________ degrees F - correct answer 40 to 140 Considering PH, milk would be a stronger _____ that orange juice - correct answer base The study of food components and how the body uses them to sustain life and health is the study of ___________ - correct answer nutrition The study of the nature of food and the principals of its production, processing, preservation and packaging is the study of ____________ - correct answer food...

RD EXAM: Domain 1: Topic A: Baking Food Science | 2024/25

Many foods are designed to be heated in a microwave oven which delivers electromagnetic waves to transmit energy to food. Which of the following statements is correct? A. The longer the wavelength, the greater the energy B. The stronger the wavelength, the lower the energy C. The shorter the wavelength, the greater the energy D. There is no change in energy as wavelength changes. correct answersC The USDA organic seal on a food product means it is ___________________. A. Natural B. Cert...

Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur LitchContents Chapter 1: Nutrition in Human Health .................................................................................................. 2 Chapter 2: Carbohydrates ................................................................................................................. 19 Chapter 3: Fats .................................................................................................................................

Splurging early in the month or choosing bulk purchases represent the influence of which factor in choosing foods? 1. personal philosophy 2. family tradition 3. pathogenic eating 4. advertising 5. economics correct answersPersonal Philosophy Substances used to supply a need or reinforce one's diet are called... 1. functional foods 2. natural foods 3. calories 4. fat substitutes 5. dietary supplements correct answersdietary supplements Which of the following preservatives ha...