Human Foods and Their Nutritive Value Trivia Quiz Questions and Answers

What percentage of water can be found in vegetables?

Correct Answer: 95%

Correct Answer Explanation: Vegetables are mostly composed of water, with some varieties containing up to 95% water.

Which of these foods is NOT a good source of protein?

Potatoes
Peas
Lentils
Peanuts

Correct Answer: Potatoes

Correct Answer Explanation: Potatoes are primarily composed of carbohydrates, with a relatively low protein content. Peas, lentils, and peanuts are excellent sources of plant-based protein.

Which of these cooking methods is LEAST likely to affect the nutritive value of food?

Boiling
Roasting
Baking
Steaming

Correct Answer: Steaming

Correct Answer Explanation: Steaming is a gentle cooking method that uses moist heat to cook food. It preserves nutrients better than other methods like boiling, roasting, or baking, which can cause some nutrient loss.

What is the primary role of starch in plant cells?

To provide structural support
To store energy
To absorb water
To regulate growth

Correct Answer: To store energy

Correct Answer Explanation: Starch is a complex carbohydrate that plants use to store energy. It is broken down into simpler sugars when needed, providing energy for growth and other functions.

Which of these foods is a good source of pectin?

Green apples
Rice
Chicken
Tomatoes

Correct Answer: Green apples

Correct Answer Explanation: Green apples are particularly rich in pectin, a type of soluble fiber that contributes to their firm texture. During ripening and cooking, pectin breaks down, making it more soluble and digestible.

How does cooking affect starch?

It increases the amount of starch
It reduces the amount of starch
It makes starch more readily digestible
It makes starch less digestible

Correct Answer: It makes starch more readily digestible

Correct Answer Explanation: Cooking breaks down starch granules, making them easier for digestive enzymes to access and break down, improving digestibility.

What is the primary difference between crude protein and albuminoids?

Crude protein includes all nitrogenous compounds, while albuminoids are a specific type of protein-like substance.
Crude protein is a more accurate measure of protein than albuminoids.
Albuminoids are more easily digested than crude protein.
Albuminoids are found only in animal sources, while crude protein is found in both plant and animal sources.

Correct Answer: Crude protein includes all nitrogenous compounds, while albuminoids are a specific type of protein-like substance.

Correct Answer Explanation: Crude protein is a broad term that encompasses all nitrogenous compounds, including proteins, while albuminoids are a specific category of protein-like substances found in connective tissue.

Which of these foods is considered a complete food?

Eggs
Potatoes
Apples
Bread

Correct Answer: Eggs

Correct Answer Explanation: Eggs are considered a complete food because they provide a wide range of essential nutrients, including protein, vitamins, and minerals.

What is the primary role of organic acids in food?

To provide flavor
To preserve food
To increase digestibility
To enhance nutrient absorption

Correct Answer: To provide flavor

Correct Answer Explanation: Organic acids are naturally occurring compounds found in fruits and vegetables that contribute to their distinct flavors and aroma. They can also stimulate the secretion of digestive fluids, potentially aiding digestion.

What is the primary function of essential oils in food?

To provide flavor
To preserve food
To increase digestibility
To enhance nutrient absorption

Correct Answer: To provide flavor

Correct Answer Explanation: Essential oils are volatile compounds found in small amounts in plants that contribute significantly to their flavor and aroma. They can also play a role in promoting digestion.

Which of these is NOT a benefit of steaming as a cooking method?

It preserves nutrients better than other cooking methods.
It helps retain moisture in food.
It adds flavor to food.
It is a relatively quick cooking method.

Correct Answer: It adds flavor to food.

Correct Answer Explanation: While steaming preserves nutrients and moisture, it is not known for adding significant flavor to food.

What is the purpose of the roller process in flour milling?

To separate the bran from the endosperm
To grind the wheat into a fine powder
To add nutrients to the flour
To bleach the flour

Correct Answer: To separate the bran from the endosperm

Correct Answer Explanation: The roller process is a method of flour milling that separates the bran and germ from the endosperm, producing a finer flour.

What is the approximate percentage of starch in bread?

Correct Answer: 60%

Correct Answer Explanation: Bread is primarily composed of starch, with approximately 60% of its dry weight coming from starch.

Which of these foods is MOST likely to be contaminated with bacteria?

Milk
Eggs
Meat
All of the above

Correct Answer: All of the above

Correct Answer Explanation: Milk, eggs, and meat are all susceptible to bacterial contamination, making proper handling and storage crucial for food safety.

What is the primary function of ptyalin in the digestive system?

To break down carbohydrates
To break down fats
To break down proteins
To absorb nutrients

Correct Answer: To break down carbohydrates

Correct Answer Explanation: Ptyalin is an enzyme found in saliva that breaks down starch into simpler sugars, initiating the digestion of carbohydrates.

Which of these foods is a good source of albuminoids?

Meat
Potatoes
Apples
Bread

Correct Answer: Meat

Correct Answer Explanation: Meat is a good source of albuminoids, a type of protein-like substance found in connective tissue.

Which of these is a characteristic of hard water?

It contains a high concentration of dissolved minerals, primarily calcium and magnesium.
It has a low pH level.
It is naturally purified through filtration processes.
It is commonly found in areas with volcanic activity.

Correct Answer: It contains a high concentration of dissolved minerals, primarily calcium and magnesium.

Correct Answer Explanation: Hard water is characterized by a high concentration of dissolved minerals, primarily calcium and magnesium, which can affect the taste and lathering of soap.

What is the primary role of pepsin in the digestive system?

To break down carbohydrates
To break down fats
To break down proteins
To absorb nutrients

Correct Answer: To break down proteins

Correct Answer Explanation: Pepsin is an enzyme produced in the stomach that breaks down proteins into smaller peptides, facilitating their digestion.

Which of these is a characteristic of a good flour?

It absorbs from 60 to 65% of its weight in water.
It has a high ash content.
It is made from the entire wheat kernel.
It is bleached to increase its shelf life.

Correct Answer: It absorbs from 60 to 65% of its weight in water.

Correct Answer Explanation: A good flour should have a good gluten content and be able to absorb a significant amount of water to form a dough that can rise properly.

What is the approximate percentage of fat in average butter?

Correct Answer: 86%

Correct Answer Explanation: Butter is a concentrated source of fat, with an average of 86% fat content.

Which of these is a potential effect of adding copper sulphate to canned peas?

It can enhance the color of the peas.
It can increase the nutrient content of the peas.
It can make the peas more digestible.
It can interfere with digestion and be harmful.

Correct Answer: It can interfere with digestion and be harmful.

Correct Answer Explanation: Copper sulphate is sometimes added to canned peas to enhance their color, but it can potentially interfere with digestion and be harmful if consumed in excessive amounts.

What is the primary function of ferments in food preparation?

To preserve food
To enhance flavor
To increase digestibility
To soften food

Correct Answer: To preserve food

Correct Answer Explanation: Ferments are substances that catalyze chemical reactions in food, often used for preservation, such as in the production of yogurt, cheese, and sauerkraut.

Which of these is a characteristic of alkaline water?

It has a high pH level.
It has a low mineral content.
It is commonly found in areas with volcanic activity.
It is known for its purifying properties.

Correct Answer: It has a high pH level.

Correct Answer Explanation: Alkaline water has a higher pH level than neutral water, often due to the presence of alkaline salts like sodium carbonate.

Which of these foods is NOT a good source of sugar?

Sweet potatoes
Corn
Carrots
Potatoes

Correct Answer: Potatoes

Correct Answer Explanation: Potatoes are primarily composed of starch, a complex carbohydrate, with a relatively low sugar content. Sweet potatoes, corn, and carrots are all good sources of sugar.

What is the approximate percentage of dry matter in average milk?

Correct Answer: 13%

Correct Answer Explanation: Average milk contains about 13% dry matter, which includes proteins, fats, carbohydrates, and minerals.

Which of these is a characteristic of prepared milks?

They are often deficient in fat content.
They are always made from cow’s milk.
They are naturally fortified with vitamins.
They are always pasteurized and homogenized.

Correct Answer: They are often deficient in fat content.

Correct Answer Explanation: Prepared milks are often mechanically mixed mixtures of sugar, fats, and proteins, and they may lack a sufficient amount of fat compared to regular milk.

Which of these is a potential benefit of eating food that contains pectin?

It can promote regularity.
It can boost the immune system.
It can reduce blood sugar levels.
All of the above

Correct Answer: All of the above

Correct Answer Explanation: Pectin, a type of soluble fiber, can have several benefits, including promoting regularity, boosting the immune system, and reducing blood sugar levels.

What is the approximate percentage of sugar in fresh, soft, green, sweet corn?

Correct Answer: 25%

Correct Answer Explanation: Fresh, soft, green, sweet corn is typically composed of about 25% sugar, which contributes to its sweetness.

What is the approximate percentage of starch in wheat?

Correct Answer: 72%

Correct Answer Explanation: Wheat is primarily composed of starch, with an average of 72 to 76% starch content.

What is the primary function of diastase in malted barley?

To break down starch into simpler sugars
To provide flavor
To preserve the barley
To increase the protein content

Correct Answer: To break down starch into simpler sugars

Correct Answer Explanation: Diastase, an enzyme found in malted barley, breaks down starch into simpler sugars, a process crucial in brewing beer and making other fermented beverages.

Which of these foods is considered a good substitute for meat in a vegetarian diet?

Eggs
Potatoes
Lentils
Rice

Correct Answer: Lentils

Correct Answer Explanation: Lentils are an excellent source of plant-based protein and are often considered a good substitute for meat in vegetarian diets.

Which of these is NOT a key finding from the book, Human Foods and Their Nutritive Value (1914)?

A balanced diet is crucial for maintaining health.
Food cost is always an accurate indicator of nutritive value.
Cooking methods can affect the composition of food.
Understanding the chemical composition of food is essential for informed dietary choices.

Correct Answer: Food cost is always an accurate indicator of nutritive value.

Correct Answer Explanation: While the book explores the importance of both cost and nutritive value when making food choices, it does not claim that cost is always a reliable indicator of nutritional quality.

Which of these is a potential drawback of eating a diet that is high in fat?

It can lead to weight gain.
It can increase the risk of heart disease.
It can decrease energy levels.
All of the above

Correct Answer: All of the above

Correct Answer Explanation: A diet that is high in fat can lead to weight gain, increase the risk of heart disease, and decrease energy levels. It is important to consume fats in moderation and choose healthy fats like unsaturated fats over saturated and trans fats.

Which of these is a characteristic of a good gluten?

It should be moist and elastic.
It should be dry and crumbly.
It should be sticky and difficult to handle.
It should be bland and tasteless.

Correct Answer: It should be moist and elastic.

Correct Answer Explanation: Good gluten should be moist and elastic, allowing dough to rise properly and create a chewy texture.

What is the approximate percentage of dry matter lost during the baking of bread?

Correct Answer: 2%

Correct Answer Explanation: Bread loses approximately 2% of its dry matter during baking due to evaporation and the loss of carbon dioxide gas.

Which of these is NOT a characteristic of a balanced diet?

It provides a variety of foods from different food groups.
It includes adequate amounts of all essential nutrients.
It is high in sugar and saturated fats.
It is tailored to individual needs and lifestyles.

Correct Answer: It is high in sugar and saturated fats.

Correct Answer Explanation: A balanced diet is not high in sugar and saturated fats. It should focus on whole, unprocessed foods, fruits, vegetables, and lean protein sources.

What is the primary function of enzymes in the digestive system?

To break down food into smaller molecules
To absorb nutrients
To regulate the pH level
To prevent bacterial growth

Correct Answer: To break down food into smaller molecules

Correct Answer Explanation: Enzymes are biological catalysts that speed up biochemical reactions. In the digestive system, they break down food into smaller molecules that can be absorbed by the body.

What is the primary purpose of the nutritive ratio?

To determine the digestibility of a food
To compare the relative amounts of nitrogenous and non-nitrogenous compounds in a food
To measure the energy content of a food
To assess the overall nutritional value of a food

Correct Answer: To compare the relative amounts of nitrogenous and non-nitrogenous compounds in a food

Correct Answer Explanation: The nutritive ratio is a measure used to compare the relative amounts of nitrogenous (protein) and non-nitrogenous (carbohydrates and fats) compounds in a food.

Which of these is a characteristic of a healthy diet?

It includes a variety of fruits and vegetables.
It is low in processed foods and added sugars.
It is tailored to individual needs and lifestyles.
All of the above

Correct Answer: All of the above

Correct Answer Explanation: A healthy diet is characterized by a variety of fruits and vegetables, a low intake of processed foods and added sugars, and tailoring to individual needs and lifestyles.

What is the primary function of the digestion coefficient?

To measure the amount of food that is digested and absorbed by the body
To determine the energy content of a food
To assess the overall nutritional value of a food
To compare the relative amounts of nitrogenous and non-nitrogenous compounds in a food

Correct Answer: To measure the amount of food that is digested and absorbed by the body

Correct Answer Explanation: The digestion coefficient is a measure of the percentage of a nutrient that is digested and absorbed by the body.

Which of these is a potential consequence of consuming a diet that is deficient in essential nutrients?

It can lead to health problems.
It can weaken the immune system.
It can reduce energy levels.
All of the above

Correct Answer: All of the above

Correct Answer Explanation: A diet that is deficient in essential nutrients can lead to health problems, weaken the immune system, and reduce energy levels. It is important to consume a balanced diet that includes a variety of foods to ensure adequate intake of all necessary nutrients.

What is the primary role of bacteria in the ripening of cheese?

To break down lactose into lactic acid
To introduce flavor and aroma compounds
To soften the cheese texture
All of the above

Correct Answer: All of the above

Correct Answer Explanation: Bacteria play a crucial role in cheese ripening, breaking down lactose into lactic acid, introducing flavor and aroma compounds, and softening the cheese texture.

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