Management of Food and Beverage Operations- Ch.

5 Quiz
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1. Humans consumer more ____ than any other nutrient. b. water

a. vitamins
b. water
c. carbohydrates
d. proteins

2. Fat-soluble vitamins: a. are absorbed

a. are absorbed and stored in the body and stored in the
b. must be consumed on a regular basis body
c. include vitamin C and thiamin
d. primarily help cells obtain energy from food

3. The only correct statement about nutrients in the fol- d. water makes up
lowing group is: about 90% of an
a. if there is inadequate intake of carbohydrates, the adult body's com-
body will divert proteins from tissue building to serve position
as fuel
b. vitamins are produced in the human body
c. water-soluble vitamins are stored in muscle tissue
d. water makes up about 90% of an adult body's com-
position

4. According to the recommended portion sizes on a. three

which the Food Guide Pyramid is based, one serving
of meat is equal to ___ oz?
a. three
b. six
c. eight
d. twelve

5. In the United States, nutrition labeling is typically re- d. meat and poul-
quired for all of the following foods except: try
a. packaged snack foods
b. candy and other sweets
c. frozen dinners
d. meat and poultry

6. If an operation plans to list the calories for specific c. precise mea-

items on the menu, it is essential that: surements are

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a. all suppliers be informed of the change, so they can used during food
guarantee the consistent quality of their shipments prep
b. the operation file appropriate paperwork with the
U.S. Food and Drug Admin
c. precise measurements are used during food prep
d. no appetizers be included in the listing

7. Which of the following statements concerning nutri- c. a large num-

ents is false? ber of vitamins and
a. soaking food in water affects its vitamin content minerals do not
b. minerals are located just below the skin of many dissolve in water
vegetables
c. a large number of vitamins and minerals do not
dissolve in water
d. the prep precautions recommended for preserving
water-soluble vitamins also apply to preserving the
nutritive value of most minerals.

8. Food and bev. operations can provide reduced-calorie d. all of the above
food choices by:
a. providing half-portions of items
b. offering fruit desserts instead of sweet desserts
c. reducing the fat and sugar used in recipes.
d. all of the above

9. Which of the following statements about calories is a. Women need

true? more calories than
a. Women need more calories than men men
b. people recovering from surgery should consume
fewer calories than usual
c. generally speaking, people's calorie intake needs
decrease as they age
d. people in cold climate do not need more calories to
stay warm.

10. Cholesterol is a fatty substance found in: d. all animal foods

a. meat only
b. shellfish only
c. animal and plant foods
d. all animal foods
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