Exam 13: Safety of Our Food Supply
Exam 1: Nutrition, Food Choices, and Health62 Questions
Exam 2: Guidelines for Designing a Healthy Diet59 Questions
Exam 3: The Human Body: a Nutrition Perspective67 Questions
Exam 4: Carbohydrates84 Questions
Exam 5: Lipids87 Questions
Exam 6: Proteins80 Questions
Exam 7: Energy Balance and Weight Control66 Questions
Exam 8: Vitamins170 Questions
Exam 9: Water and Minerals166 Questions
Exam 10: Nutrition: Fitness and Sports58 Questions
Exam 11: Eating Disorders74 Questions
Exam 12: Undernutrition Throughout the World61 Questions
Exam 13: Safety of Our Food Supply65 Questions
Exam 14: Nutrition During Pregnancy and Breastfeeding61 Questions
Exam 15: Nutrition From Infancy Through Adolescence75 Questions
Exam 16: Nutrition During Adulthood63 Questions
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Of the following groups, which have the lowest risk of becoming ill from foodborne illness?
(Multiple Choice)
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Ground pork should be cooked to an internal temperature of _______________ to destroy the parasite Trichinella spiralis.
(Multiple Choice)
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One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth.
(Multiple Choice)
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Raw meats, poultry, and eggs are often contaminated with _______________, which can cause fatal infections in immunocompromised populations.
(Multiple Choice)
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______________________ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.
(Multiple Choice)
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As part of its food safety program, USDA has simplified food safety rules into what four simple actions?
(Multiple Choice)
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Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne _______________.
(Multiple Choice)
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Which of the following naturally occurring substances limits the absorption of calcium and iron?
(Multiple Choice)
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The aseptic processing food preservation method is especially useful for
(Multiple Choice)
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O157:H7 produces _____________ that can cause severe illness, including severe bloody diarrhea and hemolytic uremic syndrome.
(Multiple Choice)
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Which of the following can produce a foodborne intoxication?
(Multiple Choice)
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Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.
(Multiple Choice)
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_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature for extended periods of time.
(Multiple Choice)
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Food commonly associated with illness caused by Staphylococcus aureus include(s)
(Multiple Choice)
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All of the following are potential risks of pesticides except
(Multiple Choice)
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If you buy food in a can that is bulging or spurts liquid, the food is likely to contain toxins produced by a type of bacterium called _______________.
(Multiple Choice)
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