Test bank for Food And Culture 6th Edition Kittler Sucher

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ISBN-10: 9780538734974 ISBN-13: 978-0538734974
Publisher ‏ : ‎ Cengage Learning; 6th edition
Authors: by Pamela Goyan Kittler,
Kathryn P. Suche, Marcia Nelms

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Test bank for Food And Culture 6th Edition Kittler Sucher

Test Bank for Food and Culture 6e
Chapter 1: Food and Culture

Multiple Choice Questions

1. What is the fastest-growing ethnic group in the U.S.?

a. Latinos

b. Chinese

c. Asians

d. African American

2. Which of the following is a definition of culture?

a. The beliefs, attitudes, values, and practices of a community of individuals  

b. The regional geography versus the local foods

c. The ability to choose fine wines and enjoyment of opera

d. Is determined by the country in which a person was born

e. All of the above

3. The multiplicity of ways in which humans use food is termed

a. food habits.

b. food culture.

c. food ways.

d. all of the above

4. The need for humans to experiment with food choices but at the same time be conservative is called:

a. the omnivore’s paradox.

b. assimilation.

c. the American paradox.

d. ethnocentrism.

5. The process of handing down the manners and understandings in common to a culture from one generation to the next would be a good definition for 

a. bicultural. 

b. assimilation.

c. enculturation.  

d. acculturation.

e. intra-ethnic variation.

6. Children learn food preferences from valued or trusted others. Who has the least long-lasting influence?

a. Teachers

b. Peers

c. Older siblings

d. Parents

7. Culturally specific preferences become apparent around what age?

a. 2 years

b. 3-6 years

c. Teen years

d. Adulthood

8. Rules regarding _____ determine who can dine together.

a. commensalism

b. ethnocentrism

c. prejudice

d. class

9. Following the flavor principles model, herbs and spices:

a. help palatability.

b. disguise spoiled foods.

c. produce physiological responses.

d. all of the above

10. Cultural membership or social identity is defined by

a. culture.

b. race.

c. ethnicity.

d. acculturation.

11. According to the consumer food choice model, what factor(s) influence(s) food selection?

a. Taste

b. Well-being

c. Convenience

d. All of the above

e. a and c

12. How many ethnicities were identified by the Canadian census in 2006?

a. 200

b. 50

c. 10

d. 21

13. Complex rules that define how humans eat meals are called

a. traditions.

b. customs.

c. manners.

d. foodways.

14. Which is an example of an incorporation of food association?

a. Rare meat to build muscle

b. Walnuts to improve brain function

c. Eating of insects as a protein source

d. a and b

e. All of the above

15. Bread is often used as a symbol in many cultures. A symbolic use of bread might mean

a. bread representing an association with a religious value.

b. bread being eaten by almost every group of people.

c. bread type (whole wheat versus white) being used to show higher or lower status.

d. a and b

e. a and c  

16. Foods that satisfy the basic need for food familiarity that are eaten during personal events or times of stress are called

a. food associations.

b. superfoods.

c. soul food.

d. comfort foods.

17. An example of a food that was renamed in order to assert a new cultural identity is:

a. freedom fries.

b. dim sum.

c. turkey wheat.

d. kimchis.

18. As peoples become acculturated, which habits are likely to be the last to change?

a. Language

b. Traditional clothing

c. Food habits

d. None of the above

19. Food categorizations that are widely recognized include all of the following except:

a. body image foods.

b. cultural superfoods.

c. sympathetic magic foods.

d. food groups.

e. Choices a, b, c, and d are all widely recognized food categorizations.

20. According to the core and complementary foods model, foods that are eaten sporadically and are an indicator of individual food preference are:

a. peripheral foods.

b. core foods.

c. secondary foods.

d. complementary foods.

21. Two main protein foods eaten by Greeks virtually daily include lamb and legumes. These would be examples of 

a. indigenous foods.

b. secondary core foods.

c. core foods.  

d. peripheral foods.

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Digital item No Waiting Time Instant Download ISBN-10: 9780538734974 ISBN-13: 978-0538734974 Publisher ‏ : ‎ Cengage Learning; 6th edition Authors: by Pamela Goyan Kittler, Kathryn P. Suche, Marcia Nelms

 

 

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