FSHN Final Practice – Food Science and Human Nutrition – Comprehensive Review Questions
and Study Material
According to the Hawaii Pyramid Food Guide, which group of common local foods are all high in
vitamin C?
A. nectarine, turnip, sweet potato*B. papaya, mango, Chinese white stem cabbage C. eggplant,
taro leaves, watercress D. breadfruit, taro, avocado - ✔✔b
According to the Hawaii Pyramid Food Guide, which group of local foods would be high in fat?
chicken, brown rice, saimin
tofu, tuna in water, dried beans
*C. coconut, macadamia nuts, mayonnaise D. sweet potato, macaroni, white rice - ✔✔c
In "Understanding and Using the New Food Labels", the % DV's provided on the upper part of
the NUTRlTION FACTS label are based on a diet containing _________________
A. 1000 kcal *B. 2000 kcalC. 2500 kcalD. Both B and C - ✔✔b
The item listed first on an ingredient label is the one that ______________
occupies the least volume
occupies the greatest volume
weighs the least
*D. weighs the most - ✔✔d
5. Which of the following item(s) is/are required by law to have a nutrition label according to
the Nutrition Labeling and Education Act (NLEA) of 1990?
aspartame-sweetened cola beverages
drink mix containing added beta-carotene
low-fat soup
, *D. All of the above require a nutrition label. - ✔✔d
In Assignment #3 (Estimating Your Energy and Macronutrient Needs), an upper limit for fat
intake was suggested. What is the upper limit?
A. 10% of kilocalories*B. 35% of kilocaloriesC. 10% of total weight of food D. 35% of total weight
of food - ✔✔b
7. In calculating your daily energy needs, several abbreviations were used. Which is/are the
correct meaning(s) for the stated abbreviations?
*A. RMR: resting Metabolic Rate
TEF: Thermic Effect of Fasting
TEE: Thermic Effect of Eating
A, B, and C are all correct - ✔✔a
Which microorganism is a possible problem in a dented, bulging can of food purchased from a
grocery store?
Salmonella enteriditis
Staphylococcus aureus
*C. Clostridium botulinum D. E. coli 0157:H7 - ✔✔c
The risk for the microorganism in the question above could be minimized by
*A. buying another, non-damaged can
heating the anchovies in a microwave oven
frying the anchovies in vegetable oil
A and B both - ✔✔a
Which statement(s) about food safety is/are correct?
and Study Material
According to the Hawaii Pyramid Food Guide, which group of common local foods are all high in
vitamin C?
A. nectarine, turnip, sweet potato*B. papaya, mango, Chinese white stem cabbage C. eggplant,
taro leaves, watercress D. breadfruit, taro, avocado - ✔✔b
According to the Hawaii Pyramid Food Guide, which group of local foods would be high in fat?
chicken, brown rice, saimin
tofu, tuna in water, dried beans
*C. coconut, macadamia nuts, mayonnaise D. sweet potato, macaroni, white rice - ✔✔c
In "Understanding and Using the New Food Labels", the % DV's provided on the upper part of
the NUTRlTION FACTS label are based on a diet containing _________________
A. 1000 kcal *B. 2000 kcalC. 2500 kcalD. Both B and C - ✔✔b
The item listed first on an ingredient label is the one that ______________
occupies the least volume
occupies the greatest volume
weighs the least
*D. weighs the most - ✔✔d
5. Which of the following item(s) is/are required by law to have a nutrition label according to
the Nutrition Labeling and Education Act (NLEA) of 1990?
aspartame-sweetened cola beverages
drink mix containing added beta-carotene
low-fat soup
, *D. All of the above require a nutrition label. - ✔✔d
In Assignment #3 (Estimating Your Energy and Macronutrient Needs), an upper limit for fat
intake was suggested. What is the upper limit?
A. 10% of kilocalories*B. 35% of kilocaloriesC. 10% of total weight of food D. 35% of total weight
of food - ✔✔b
7. In calculating your daily energy needs, several abbreviations were used. Which is/are the
correct meaning(s) for the stated abbreviations?
*A. RMR: resting Metabolic Rate
TEF: Thermic Effect of Fasting
TEE: Thermic Effect of Eating
A, B, and C are all correct - ✔✔a
Which microorganism is a possible problem in a dented, bulging can of food purchased from a
grocery store?
Salmonella enteriditis
Staphylococcus aureus
*C. Clostridium botulinum D. E. coli 0157:H7 - ✔✔c
The risk for the microorganism in the question above could be minimized by
*A. buying another, non-damaged can
heating the anchovies in a microwave oven
frying the anchovies in vegetable oil
A and B both - ✔✔a
Which statement(s) about food safety is/are correct?
