Beans and Nuts Quiz

Which of the following is a key example of a commodity in the food industry?

Potatoes

Coffee (correct)

Rice

Milk

What are staple foods?

Foods that are imported and exported globally

Foods that are traded by larger companies

Foods that are eaten regularly and supply a major proportion of energy and nutrient needs (correct)

Foods that are well adapted to the growth conditions in their source areas

Which organization leads international efforts to defeat hunger?

World Health Organization

United Nations Development Program

Food and Agriculture Organization of the United Nations (correct)

International Monetary Fund

What are food-based dietary guidelines?

Guidelines for food groups and dietary patterns necessary for optimal health Signup and view all the answers

Which of the following is NOT a common way to classify food?

By nutrient density Signup and view all the answers

What are two key systems of food groupings mentioned in the text?

Commodity-based groupings and nutrient-based groupings Signup and view all the answers

What is the purpose of food classification systems?

To assist chefs in sourcing and selecting food Signup and view all the answers

Which chapter of the book discusses the glycaemic index?

Chapter 6 Signup and view all the answers

Which two countries have food guides presented in a plate shape?

United States and the United Kingdom Signup and view all the answers

What is the key example of a pictorial guide developed by a collaboration between the Mediterranean Diet Foundation and several international entities?

Mediterranean Diet Pyramid Signup and view all the answers

Which food group contains carbohydrates mainly as starches, proteins, and fat, along with dietary fibre and phytonutrients with antioxidant properties?

Grains and cereals Signup and view all the answers

Which food group is characterized by their sweet taste, high water content, varying carbohydrate levels, very low protein content, and a negligible fat content?

Fruits Signup and view all the answers

Which of the following is true about vegetables?

Vegetables are mainly annual plants cultivated as field and garden crops in the open and under glass. Signup and view all the answers

Which of the following is a key nutrient found in milk, yoghurt, and cheese?

Calcium Signup and view all the answers

Which food group contains meat from slaughtered animals, products of live animals, and protein-rich plant sources?

Meat, poultry, fish, egg, and alternatives Signup and view all the answers

What is a key nutrient found in legumes?

Protein Signup and view all the answers

Which of the following food groups is typically high in monounsaturated and polyunsaturated fats and protein?

Nuts Signup and view all the answers

Which of the following is a type of nut?

Walnut Signup and view all the answers

Which food group contains fats and oils that range in fatty acid profiles, with vegetable sources containing predominantly polyunsaturated and monounsaturated fats and animal sources high in saturated fat?

Fats and oils Signup and view all the answers

Which of the following is a type of herb or spice?

Vanilla Signup and view all the answers

Which organization developed the Australian Guide to Healthy Eating?

Nutrition Australia Signup and view all the answers

Which food group is NOT included in the foundation layers of the Healthy Eating Pyramid?

Milk and alternatives Signup and view all the answers

What is the purpose of the separate group for discretionary choices in the Australian Guide to Healthy Eating?

To highlight foods high in kilojoules and saturated fat Signup and view all the answers

Which nutrients are NOT listed as distinguishing nutrients for the Lean meat and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans group in the Australian Guide to Healthy Eating?

Vitamin C Signup and view all the answers

Which organization published the Nutrient Reference Values for Australia and New Zealand?

National Health and Medical Research Council Signup and view all the answers

What is the title of the publication by Painter, Rah, and Lee in 2002?

Comparison of International Food Guide Pictorial Representations Signup and view all the answers

Which year was the Educator Guide published?

2013 Signup and view all the answers

What is the DOI (Digital Object Identifier) of the publication by Painter, Rah, and Lee in 2002?

10.1016/S0002-8223(02)90113-6 Signup and view all the answers

Which organization published the Australian Guide to Healthy Eating?

National Health and Medical Research Council Signup and view all the answers

What is the URL for the Healthy Eating Pyramid resource by Nutrition Australia?

<a href="http://www.nutritionaustralia.org/national/resource/healthy-living-pyramid">www.nutritionaustralia.org/national/resource/healthy-living-pyramid</a> Signup and view all the answers

Which two components make up the majority of starch?

Amylose and amylopectin Signup and view all the answers

What is the process called when starch granules take up water and irreversibly swell?

Gelatinisation Signup and view all the answers

Which protein in wheat forms gluten when mixed with water?

Gliadin Signup and view all the answers

Which type of wheat forms stronger and more elastic gluten?

Hard wheat Signup and view all the answers

Which term is used on food labels to indicate the presence of gluten?

Wheat Signup and view all the answers

Which component of a gelatinised starch mixture allows it to become solid or rigid when cooled?

Amylose Signup and view all the answers

What is the term for the separation of fluid from a cooled starch gel?

Syneresis Signup and view all the answers

Which of the following describes the process of gelatinisation?

The combination of amylose and amylopectin in starch Signup and view all the answers

What is the function of gluten in baking?

To provide structure and elasticity to dough Signup and view all the answers

How does the content of amylose/amylopectin impact the glycemic index (GI)?

Higher amylose content leads to a lower GI Signup and view all the answers

What is the process of retrogradation?

The recrystallization of starch molecules after gelatinisation Signup and view all the answers

What is syneresis?

The separation of liquid from a gel Signup and view all the answers

What are the parts of a grain?

Bran, germ, and endosperm Signup and view all the answers

What is the process of turning a grain into flour called?

Milling Signup and view all the answers

Which of the following is true about the fatty acid composition of lipids in cereals?

It is 72-85% saturated and 11-26% unsaturated Signup and view all the answers

What is the definition of wholemeal food according to FSANZ?

The product containing all the milled constituents of the grain in such proportion that it represents the typical ratio of those fractions occurring in the whole cereal Signup and view all the answers

What is the purpose of adding thiamin to bread making flour?

To improve the nutritional value Signup and view all the answers

Which monosaccharides are found as simple sugars?

Glucose, Fructose, Galactose Signup and view all the answers

What is the temperature at which caramelisation occurs for sucrose and glucose?

160°C Signup and view all the answers

What is required for the Malliard reaction to occur?

Carbohydrates + Protein + Heat Signup and view all the answers

What are resistant starches naturally present in?

Cereal grains, legumes, root vegetables, and bananas Signup and view all the answers

Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?

Amount of food Signup and view all the answers

Coeliac disease is an expression of an allergic reaction to:

Gluten Signup and view all the answers

Retrogradation in a cooked starch/liquid mixture is due, in part, to:

Amylose-amylopectin rebonding Signup and view all the answers

Define and explain the term 'retrogradation' in relation to starch.

The process of starch molecules reforming and becoming more ordered after cooking and cooling Signup and view all the answers

Define and explain the term 'gelatinisation' in relation to starch.

The process of starch granules swelling in the presence of water Signup and view all the answers

What is the nutrient value of cereals and grains in the human diet?

They provide a wealth of nutrients Signup and view all the answers

What are the positive and negative contributions of 'non'-nutrient components in cereals and grains?

They have both positive and negative contributions Signup and view all the answers

What is the community perception of whole grains?

Varies Signup and view all the answers

Can you think of any recent media/social media about grains?

Yes Signup and view all the answers