Food banks are least likely to have foods that are good sources of:
a. thiamin.
b. protein.
c. sodium.
d. vitamin C.
Q. 2The type of cheese that usually provides the best buy is:
a. processed cheese food.
b. bar or brick of cheddar cheese.
c. low-fat cottage cheese.
d. cheddar cheese spread.
Q. 3The shell color of an egg is determined by the:
a. health of the poultry.
b. overall quality of the egg.
c. nutritive value of the egg.
d. species of the poultry.
Q. 4The least expensive forms of breakfast cereal are usually:
a. those fortified with 100 of the Dietary Reference Intake for vitamins and minerals.
b. those sold in single-serving packages.
c. instant hot cereals.
d. those sold in bulk.
Q. 5Legumes provide inexpensive sources of:
a. potassium and zinc.
b. beta carotene and vitamin E.
c. monounsaturated fatty acids and calcium.
d. protein and fiber.
Q. 6The form of rice that is usually most economical is:
a. a box of rice mix.
b. boil-in-pouch rice.
c. precooked rice.
d. regular rice.
Q. 7Ground meat should not be stored in the refrigerator for longer than 1 or 2 days because:
a. it loses flavor and changes from red to brown quickly.
b. it has a high surface area exposed to potential pathogens.
c. iron is lost during prolonged storage.
d. its texture becomes tough during storage.
Q. 8Grading of canned fruits and vegetables is based on:
a. shape and size of the pieces.
b. flavor and sweetness.
c. texture and quality.
d. the amount of added sugar or salt.
Q. 9The suggestion that is likely to contribute most to controlling family food costs is:
a. shopping at the same grocery store consistently.
b. sticking to a written shopping list.
c. buying more convenience food.
d. shopping as often as possible.
Q. 10A client who has been authorized to participate in the home-delivered meals program will receive at least:
a. one nutritious meal every day of the week.
b. two nutritious meals every day of the week.
c. one nutritious meal 5 days a week.
d. two nutritious meals 5 days a week.
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