DH 209 CH 16-21 QUESTIONS AND ANSWERS
1. are generally developed during childhood and reflect a family's lifestyle
and its ethnic or cultural, social, religious, geographical, economic, and psychological
components.- Answers - food patterns
2. Cultural and economic factors typically have the greatest influence on food choices.-
Answers - TRUE
3. Gradually, the diet of immigrants conforms to food resources of the new location, a
process called- Answers - - Answers - dietary acculturation
4. There is evidence that poor or fair health status and malnutrition increase as income .-
Answers - decreases
5. can save money and eat healthier by reducing portion sizes, especial- ly of
energy dense foods, and buying fewer calorie-dense foods.- Answers - Consumers
6. Foods that supply the most nutrients relative to cost include- Answers - - Answers - canned
tuna, spinach, liver, lentils/beans, nonfat/lowfat milk, cottage cheese, tofu, eggs, and fresh carrots; some fruits are bananas, water- melons,
raisins, apples, grapefruits, grapes, and oranges; some veggies are potatoes, carrots, cabbage, cucumbers, green beans, onions,
mustard greens, kale, romaine and iceburg lettuce, bell peppers, tomatoes, and broccoli.
7. Nutrients most susceptible to food preparation techniques are the water-sol- uble vitamins-
Answers - - Answers - C, thiamin, riboflavin, niacin, folate, B6 and B12
8. The Dietary Guidelines provide food safety principles and guidance in certain terms to
reduce the risk of foodborne illness- Answers - - Answers - Clean (handwashing, food prep surfaces, and
food), separate (prevent cross-contamination), cook (safe temp), and chill (maintain
foods at a safe temp)
9. The 6 most common pathogens that account for the most illnesses, hospital- izations, and
deaths annually- Answers - - Answers - Campylobacter, Salmonella, E. Coli, Listeria, Vibrio, and Yersinia
10. are not always unhealthy and may be beneficial, both nutrition- ally and
for convenience.- Answers - processed foods
11. The nutrients that are most likely to be depleted during processing and storage of
food are- Answers - - Answers - thiamin, riboflavin, folate and ascorbic acid (vit. C)
12. Without the enrichment and fortification processes, many American diets would be
1/6
, deficient in nutrient intake of vitamins A, C, and D and thiamin, iron and folate.- Answers -
TRUE
2/6
1. are generally developed during childhood and reflect a family's lifestyle
and its ethnic or cultural, social, religious, geographical, economic, and psychological
components.- Answers - food patterns
2. Cultural and economic factors typically have the greatest influence on food choices.-
Answers - TRUE
3. Gradually, the diet of immigrants conforms to food resources of the new location, a
process called- Answers - - Answers - dietary acculturation
4. There is evidence that poor or fair health status and malnutrition increase as income .-
Answers - decreases
5. can save money and eat healthier by reducing portion sizes, especial- ly of
energy dense foods, and buying fewer calorie-dense foods.- Answers - Consumers
6. Foods that supply the most nutrients relative to cost include- Answers - - Answers - canned
tuna, spinach, liver, lentils/beans, nonfat/lowfat milk, cottage cheese, tofu, eggs, and fresh carrots; some fruits are bananas, water- melons,
raisins, apples, grapefruits, grapes, and oranges; some veggies are potatoes, carrots, cabbage, cucumbers, green beans, onions,
mustard greens, kale, romaine and iceburg lettuce, bell peppers, tomatoes, and broccoli.
7. Nutrients most susceptible to food preparation techniques are the water-sol- uble vitamins-
Answers - - Answers - C, thiamin, riboflavin, niacin, folate, B6 and B12
8. The Dietary Guidelines provide food safety principles and guidance in certain terms to
reduce the risk of foodborne illness- Answers - - Answers - Clean (handwashing, food prep surfaces, and
food), separate (prevent cross-contamination), cook (safe temp), and chill (maintain
foods at a safe temp)
9. The 6 most common pathogens that account for the most illnesses, hospital- izations, and
deaths annually- Answers - - Answers - Campylobacter, Salmonella, E. Coli, Listeria, Vibrio, and Yersinia
10. are not always unhealthy and may be beneficial, both nutrition- ally and
for convenience.- Answers - processed foods
11. The nutrients that are most likely to be depleted during processing and storage of
food are- Answers - - Answers - thiamin, riboflavin, folate and ascorbic acid (vit. C)
12. Without the enrichment and fortification processes, many American diets would be
1/6
, deficient in nutrient intake of vitamins A, C, and D and thiamin, iron and folate.- Answers -
TRUE
2/6
