Question 1

What is the most common source of food toxicity?

Accepted Answer

A)  Clostridium botulinum 
B)  Staphylococcus aureus 
C)  Shigella 
D)  Listeria monocytogenes 
A)  Clostridium botulinum 
B)  Staphylococcus aureus 
C)  Shigella 
D)  Listeria monocytogenes B

Question 2

In addition to vitamin C and thiamin, which of the following nutrients is vulnerable to canning?

Accepted Answer

A)  niacin 
B)  vitamin K 
C)  riboflavin 
D)  vitamin E 
A)  niacin 
B)  vitamin K 
C)  riboflavin 
D)  vitamin E C

Question 3

Which of the following results when foods are dried?

Accepted Answer

A)  microbial spoilage is eliminated 
B)  dietary fibre content is reduced 
C)  niacin is destroyed 
D)  macro nutrients are lost 
A)  microbial spoilage is eliminated 
B)  dietary fibre content is reduced 
C)  niacin is destroyed 
D)  macro nutrients are lost A

Question 4

The canning process is based on time and what other factor?

Accepted Answer

A)  moisture 
B)  additives 
C)  acidity 
D)  temperature 
A)  moisture 
B)  additives 
C)  acidity 
D)  temperature

Question 5

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

Accepted Answer

A)  scentless products 
B)  alcohol-based gels 
C)  gels with added moisturizer 
D)  products with scouring beads 
A)  scentless products 
B)  alcohol-based gels 
C)  gels with added moisturizer 
D)  products with scouring beads

Question 6

What do microbes require in order to grow?

Accepted Answer

A)  salt 
B)  water 
C)  acid 
D)  nitrates 
A)  salt 
B)  water 
C)  acid 
D)  nitrates

Question 7

What temperature should foods be held at between cooking and serving?

Accepted Answer

A)  30°C 
B)  40°C 
C)  50°C 
D)  60°C 
A)  30°C 
B)  40°C 
C)  50°C 
D)  60°C

Question 8

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Accepted Answer

A)  diabetes mellitus 
B)  arthritis 
C)  diverticulitis 
D)  food allergies 
A)  diabetes mellitus 
B)  arthritis 
C)  diverticulitis 
D)  food allergies

Question 9

Compare and contrast the nutrient losses that occur with canning versus freezing.

Accepted Answer

The fat-soluble vitamins and most minera

Question 10

Which of the following temperatures would be recommended for keeping cold food cold?

Accepted Answer

A)  0-3oC 
B)  4-5oC 
C)  6-7oC 
D)  8-9oC 
A)  0-3oC 
B)  4-5oC 
C)  6-7oC 
D)  8-9oC

Question 11

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following hazards in our food supply is of most concern to health authorities?

Accepted Answer

A)  microbial foodborne illness 
B)  food additives 
C)  environmental contaminants 
D)  natural toxins 
A)  microbial foodborne illness 
B)  food additives 
C)  environmental contaminants 
D)  natural toxins

Question 13

Which of the following foods is especially susceptible to bacterial contamination?

Accepted Answer

A)  steak 
B)  ground beef 
C)  hard-cooked eggs 
D)  roast chicken 
A)  steak 
B)  ground beef 
C)  hard-cooked eggs 
D)  roast chicken

Question 14

Which of the following toxins may be deadly to infants under one year of age if the child is given honey to eat?

Accepted Answer

A)  staphylococcus 
B)  botulinum 
C)  salmonellosis 
D)  cryptosporidium 
A)  staphylococcus 
B)  botulinum 
C)  salmonellosis 
D)  cryptosporidium

Question 15

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

Accepted Answer

A)  corn 
B)  tomatoes 
C)  salmon 
D)  rice 
A)  corn 
B)  tomatoes 
C)  salmon 
D)  rice

Question 16

The foodborne illness caused by Campylobacter jejuni is associated with consuming which of the following food items?

Accepted Answer

A)  contaminated drinking water 
B)  undercooked eggs 
C)  unpasteurized milk 
D)  bread stored in a moist environment 
A)  contaminated drinking water 
B)  undercooked eggs 
C)  unpasteurized milk 
D)  bread stored in a moist environment

Question 17

All varieties of sushi are made from raw fish.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following items is considered an incidental additive?

Accepted Answer

A)  tiny bits of plastic 
B)  citric acid 
C)  body hair 
D)  lemon juice 
A)  tiny bits of plastic 
B)  citric acid 
C)  body hair 
D)  lemon juice

Question 19

Explain what is meant by the "best before date" displayed on food packaging.

Accepted Answer

74.
The best before date is the anticipa

Question 20

What is the role of pesticides in food production?

Accepted Answer

A)  to enhance the appearance and flavour of food 
B)  to prevent asthmatic and allergic reactions 
C)  to prevent microbial and enzymatic destruction 
D)  to reduce damage caused by insects and fungus 
A)  to enhance the appearance and flavour of food 
B)  to prevent asthmatic and allergic reactions 
C)  to prevent microbial and enzymatic destruction 
D)  to reduce damage caused by insects and fungus

What is the most common source of food toxicity?

In addition to vitamin C and thiamin, which of the following nutrients is vulnerable to canning?

Which of the following results when foods are dried?

The canning process is based on time and what other factor?

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

What do microbes require in order to grow?

What temperature should foods be held at between cooking and serving?

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Compare and contrast the nutrient losses that occur with canning versus freezing.

Which of the following temperatures would be recommended for keeping cold food cold?

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Which of the following hazards in our food supply is of most concern to health authorities?

Which of the following foods is especially susceptible to bacterial contamination?

Which of the following toxins may be deadly to infants under one year of age if the child is given honey to eat?

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

The foodborne illness caused by Campylobacter jejuni is associated with consuming which of the following food items?

All varieties of sushi are made from raw fish.

Which of the following items is considered an incidental additive?

Explain what is meant by the "best before date" displayed on food packaging.

What is the role of pesticides in food production?

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 12: Food Safety and Food Bio-Technology

What is the most common source of food toxicity?

In addition to vitamin C and thiamin, which of the following nutrients is vulnerable to canning?

Which of the following results when foods are dried?

The canning process is based on time and what other factor?

What type of hand sanitizer provides additional protection against spreading foodborne illnesses?

What do microbes require in order to grow?

What temperature should foods be held at between cooking and serving?

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Compare and contrast the nutrient losses that occur with canning versus freezing.

Which of the following temperatures would be recommended for keeping cold food cold?

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Which of the following hazards in our food supply is of most concern to health authorities?

Which of the following foods is especially susceptible to bacterial contamination?

Which of the following toxins may be deadly to infants under one year of age if the child is given honey to eat?

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

The foodborne illness caused by Campylobacter jejuni is associated with consuming which of the following food items?

All varieties of sushi are made from raw fish.

Which of the following items is considered an incidental additive?

Explain what is meant by the "best before date" displayed on food packaging.

What is the role of pesticides in food production?

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters