Nutrition

Which temperature range represents what is called the "temperature danger zone" for consumers and food retailers with respect to food safety? a. Between 30 degrees F and 130 degrees F b. Between 40 degrees F and 140 degrees F c. Between 60 degrees F and 160 degrees F d. Between 80 degrees F and 180 degrees F

b. Between 40 degrees F and 140 degrees F

In the digestive process, the primary foodstuffs leave the stomach in the following order: a. Fats, carbohydrate, proteins b. Proteins, carbohydrates, fats c. Carbohydrates, proteins, fats d. None of the above

c. Carbohydrates, proteins, fats

What is the name for any illness transmitted to humans by food? a. Food outbreak b. Food Intoxication c. Food borne illness d. Food infection e. None of the above

c. Food borne illness

The FDA has determined that if a product provides _______% or less of the daily value for nutrient it is considered low and _______% or more of the daily Value it is high. a. 2% 15% b. 2% 20% c. 5% 15% d. 5% 20%

d. 5% 20%

Which of the following best describes an essential nutrient? a. A substance that contains the element carbon b. A substance that contains the element nitrogen c. A substance that the human body manufactures during times of stress d. A substance that the human body needs to obtain from the diet

d. A substance that the human body needs to obtain from the diet

The Recommended Dietary Allowance (RDA) are generally designed to: a. Provide adequate nutrient intake for healthy individuals b. Provide only minimum nutrient intake for most people c. Provide more than twice the intake needed for healthy people d. Meet the needs of people with chronic diseases

a. Provide adequate nutrient intake for healthy individuals

Which of the following are classified as macronutrients? a. Carbohydrate, Proteins, Vitamins b. Carbohydrate, proteins, Fats c. Proteins, fats, Vitamins d. Vitamins, Minerals, Fats e. Minerals, Fats, Proteins

b. Carbohydrate, proteins, Fats

The villi of the small intestine are important in digestion because they: a. Help digest fats by releasing bile b. Increase the surface area of the inner lining c. Destroy harmful bacteria d. Absorb excess fiber

b. Increase the surface area of the inner lining

Which of the following nutrients do NOT provide energy to the body a. Carbohydrates b. Protein c. Fats d. Vitamins & Minerals

d. Vitamins & Minerals

A muscular contraction that propels food down the GI tact is called: a. a sphincter b. enterohepatic circulation c. gravitational pull d. peristalsis

d. peristalsis