Directions: Read the statement and choose the most appropriate response. You may click the helpful hints button at any time. Good luck! 1. The availability of out-of-season foods in Canada in the winter, such as fresh lettuce, tomatoes or even bananas is a result of ***. a. improved transportation systems b. modern technology in the food industry c. a change in storage techniques d. all of the above helpful hint 2. Basic nutrients found in food that are required by the body include ***. a. milk, fibre, protein and fats b. milk products, fruits/vegetables, meat, breads/cereals c. fats, carbohydrates, protein, vitamins/minerals and water d. fats, carbohydrates and protein helpful hint 3. Glycogen is ***. a. stored as fat in the liver b. a complex carbohydrate c. utilized by the body immediately upon consumption d. none of the above helpful hint 4. When you eat an apple, you are consuming mostly ***. a. water b. sugars c. fibre d. protein helpful hint 5. All the essential animo acids would most likely be found in one serving of ***. a. peanuts b. legumes c. bran cereal d. beef helpful hint 6. The meal that would take the most exercise to burn off would be one that contains ***. a. 20 g carbohydrates, 45 g protein, 13 g fat and 8 g of alcohol b. 25 g carbohydrates, 50 g protein, 20 g fat and 0 g of alcohol c. 10 g carbohydrates, 10 g protein, 30 g fat and 12 g of alcohol d. 38 g carbohydrates, 5 g protein, 27 g fat and 4 g of alcohol helpful hint 7. The making of strawberries and rhubarb into strawberry/rhubarb pie is an example of a *** food industry. a. primary b. secondary c. tertiary d. home-based helpful hint 8. Canola oil is considered a "healthy" oil due to its high levels of ***. a. oleic acid b. erucic acid c. glucosinolate compounds d. all of the above helpful hint 9. Saskatchewan's meat industry contributes  *** to the province's agriculture production. a. 12.5% b. 14% c. over 20% d. over 44% helpful hint 10. Milk and ice cream processing involves both homogenization and pasteurization. Homogenization is  ***. a. evaporation of liquid under vacuum leaving a concentrate b. addition of bacterial starter cultures c. reduction in size of fat globules by forcing the milk or cream through a very small opening under pressure d. rapid heating of milk to very high temperatures to kill disease-causing bacteria in the milk product helpful hint