Test Bank For Introduction to Food Science and Food Systems 2nd Edition by Rick Parker

True / False

1. ​Amino acids join by forming peptide bonds.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: PROTEINS

2. Signs of dehydration include slow heartbeat, high blood pressure, and damp skin.​

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: WATER

3. ​Some food additives, called antioxidants, function to inhibit the oxidation of food lipids.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: LIPIDS

4. Cholesterol is considered an essential nutrient because the body cannot produce all the cholesterol it needs.​

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: LIPIDS

5. Glucose, fructose, and galactose are three common hexoses.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: CARBOHYDRATES

6. ​There are six categories of nutrients: proteins, lipids, carbohydrates, vitamins, minerals, and water.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: INTRODUCTION

7. Fat-soluble vitamins include ​the B vitamins and vitamin C.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: VITAMINS

8. ​Cabbage and broccoli are excellent sources of flavonoids, isoflavanoids, and other polyphenols that act as antioxidants and estrogenic agonists and antagonists.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: PHYTOCHEMICALS

9. ​Sodium maintains the acid base balance outside the cells and regulates the osmosis of body fluids.

a. True

b. False

ANSWER: True

POINTS: 1

REFERENCES: MINERALS

10. In the body about 20 percent ​of the iron is in the red blood cells and 60 percent is in the muscles.

a. True

b. False

ANSWER: False

POINTS: 1

REFERENCES: MINERALS

Multiple Choice