DH 209 Ch. 16-18 Exam Questions with Correct Answers Latest Update 2025/2026
_________ __________ are generally
developed during childhood and reflect: family's lifestyle and its ethnic or cultural, social,
religious, geographical, economic, and psychological components. - Answers food patterns
__________ and ________ factors typically
have the greatest influence on food choices. - Answers cultural; economic
Gradually, the diet of immigrants conforms to food resources of the new location, a process
called ____________ __________ - Answers dietary acculturation
There is evidence that poor or fair health status and malnutrition increase as income level ______
- Answers decreases
________ can save money and eat healthier by reducing portion sizes, especially of energy dense
foods, and buying fewer calorie-dense foods. - Answers Consumers
Foods that supply the most nutrients relative to cost include: - Answers canned tuna, spinach,
liver, lentils/beans, nonfat/lowfat milk, cottage cheese, tofu, eggs, and fresh carrots; some fruits
are bananas, watermelons, 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.
Nutrients most susceptible to food preparation techniques are the water-soluble vitamins: -
Answers C, thiamin, riboflavin, niacin, folate, B6 and B12
The Dietary Guidelines provide food safety principles and guidance in certain terms to reduce
the risk of foodborne illness: - Answers clean (handwashing, food prep surfaces, and food),
separate (prevent cross-contamination), cook (safe temp), and chill (maintain foods at a safe
temp)
The 6 most common pathogens that account for the most illnesses, hospitalizations, and
deaths annually: - Answers Campylobacter, Salmonella, E. Coli, Listeria, Vibrio, and Yersinia
_____________ ____________ are not always
unhealthy and may be beneficial, both nutritionally and for convenience. - Answers processed
foods
The nutrients that are most likely to be depleted during processing and storage of food are: -
Answers thiamin, riboflavin, folate and ascorbic acid (vit. C)
Without the _______ and ____________ _____________, many
, American diets would be deficient in nutrient intake of vitamins A, C, and D and thiamin, iron and
folate - Answers enrichment and fortification processes
The most negative effect of food processing has been the addition of ingredients that enhance
taste and desirability of the product: - Answers sweeteners, salt, and artificial colors and flavors
(saturated or Trans fats)
Foods treated with controlled amounts of ionized radiation for a prescribed period to
kill spoilage-causing and disease-causing bacteria and molds in meats and produce are
known as _________ ________ - Answers irradiated foods
_______ ________ are grown without
synthetic pesticides, growth hormones, antibiotics, or genetic engineering and can cost
10-50% more than the same conventional products. - Answers organ foods
The Patient Protection and Affordable Care Act (2010) requires chain restaurants with
20 or more locations to post the number of ____________ and other
nutritional information in each standard menu item. - Answers calories
Benefits of food additives: - Answers -Improve nutritional value (enrichment)
-Maintain wholesomeness and palatability (preservatives)
-Maintain product consistency
-Provide leavening or control pH
-Enhance flavor, appearance
__________ ___________ is a catch-all term covering all aspects of nutritional nonsense,
characterized by exaggerated beliefs about the value
of nutrition in health and disease. (Capitalizes on those looking for a "magic" weight loss
formula). - Answers food fad
__________ ___________ is the promotion
of nutrition-related products or services that have questionable safety and/or effectiveness
compared to its claims. - Answers food quackery
The gold standard for research studies is ______________ __________________a term used for
medical practices that have been thoroughly evaluated using scientific methods - Answers
"evidence-based"
_________ __________ are generally
developed during childhood and reflect: family's lifestyle and its ethnic or cultural, social,
religious, geographical, economic, and psychological components. - Answers food patterns
__________ and ________ factors typically
have the greatest influence on food choices. - Answers cultural; economic
Gradually, the diet of immigrants conforms to food resources of the new location, a process
called ____________ __________ - Answers dietary acculturation
There is evidence that poor or fair health status and malnutrition increase as income level ______
- Answers decreases
________ can save money and eat healthier by reducing portion sizes, especially of energy dense
foods, and buying fewer calorie-dense foods. - Answers Consumers
Foods that supply the most nutrients relative to cost include: - Answers canned tuna, spinach,
liver, lentils/beans, nonfat/lowfat milk, cottage cheese, tofu, eggs, and fresh carrots; some fruits
are bananas, watermelons, 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.
Nutrients most susceptible to food preparation techniques are the water-soluble vitamins: -
Answers C, thiamin, riboflavin, niacin, folate, B6 and B12
The Dietary Guidelines provide food safety principles and guidance in certain terms to reduce
the risk of foodborne illness: - Answers clean (handwashing, food prep surfaces, and food),
separate (prevent cross-contamination), cook (safe temp), and chill (maintain foods at a safe
temp)
The 6 most common pathogens that account for the most illnesses, hospitalizations, and
deaths annually: - Answers Campylobacter, Salmonella, E. Coli, Listeria, Vibrio, and Yersinia
_____________ ____________ are not always
unhealthy and may be beneficial, both nutritionally and for convenience. - Answers processed
foods
The nutrients that are most likely to be depleted during processing and storage of food are: -
Answers thiamin, riboflavin, folate and ascorbic acid (vit. C)
Without the _______ and ____________ _____________, many
, American diets would be deficient in nutrient intake of vitamins A, C, and D and thiamin, iron and
folate - Answers enrichment and fortification processes
The most negative effect of food processing has been the addition of ingredients that enhance
taste and desirability of the product: - Answers sweeteners, salt, and artificial colors and flavors
(saturated or Trans fats)
Foods treated with controlled amounts of ionized radiation for a prescribed period to
kill spoilage-causing and disease-causing bacteria and molds in meats and produce are
known as _________ ________ - Answers irradiated foods
_______ ________ are grown without
synthetic pesticides, growth hormones, antibiotics, or genetic engineering and can cost
10-50% more than the same conventional products. - Answers organ foods
The Patient Protection and Affordable Care Act (2010) requires chain restaurants with
20 or more locations to post the number of ____________ and other
nutritional information in each standard menu item. - Answers calories
Benefits of food additives: - Answers -Improve nutritional value (enrichment)
-Maintain wholesomeness and palatability (preservatives)
-Maintain product consistency
-Provide leavening or control pH
-Enhance flavor, appearance
__________ ___________ is a catch-all term covering all aspects of nutritional nonsense,
characterized by exaggerated beliefs about the value
of nutrition in health and disease. (Capitalizes on those looking for a "magic" weight loss
formula). - Answers food fad
__________ ___________ is the promotion
of nutrition-related products or services that have questionable safety and/or effectiveness
compared to its claims. - Answers food quackery
The gold standard for research studies is ______________ __________________a term used for
medical practices that have been thoroughly evaluated using scientific methods - Answers
"evidence-based"
