Question 1

The overall effect of food additives on the nutritional value of foods is that they

Accepted Answer

A)  decrease nutritional value. 
B)  sometimes increase nutritional value. 
C)  have no effect on nutritional value. 
D)  are legal only if they increase nutritional value. 
A)  decrease nutritional value. 
B)  sometimes increase nutritional value. 
C)  have no effect on nutritional value. 
D)  are legal only if they increase nutritional value.

Question 2

The bacterial toxin that may contaminate improperly canned green beans is produced by

Accepted Answer

A)  Staphylococcus aureus. 
B)  Salmonella typhi. 
C)  Listeria monocytogenes. 
D)  Clostridium botulinum. 
A)  Staphylococcus aureus. 
B)  Salmonella typhi. 
C)  Listeria monocytogenes. 
D)  Clostridium botulinum.

Question 3

To prevent ingesting food-borne parasites that might be present in meat.an important strategy is to

Accepted Answer

A)  thoroughly reheat leftovers. 
B)  freeze the meat before cooking. 
C)  cook the meat thoroughly before eating. 
D)  store the meat in air-tight packaging. 
A)  thoroughly reheat leftovers. 
B)  freeze the meat before cooking. 
C)  cook the meat thoroughly before eating. 
D)  store the meat in air-tight packaging.

Question 4

Meals provided by the National School Lunch Program must provide

Accepted Answer

A)  a variety of foods from each food group throughout the week. 
B)  about one-third of a child's Recommended Dietary Allowance for key nutrients. 
C)  meals familiar to key ethnic groups in each local school. 
D)  free lunchtime meals for all students regardless of income. 
A)  a variety of foods from each food group throughout the week. 
B)  about one-third of a child's Recommended Dietary Allowance for key nutrients. 
C)  meals familiar to key ethnic groups in each local school. 
D)  free lunchtime meals for all students regardless of income.

Question 5

A food item that is a particularly effective carrier of staphylococcal food poisoning is

Accepted Answer

A)  potato salad. 
B)  an apple. 
C)  milk. 
D)  rice. 
A)  potato salad. 
B)  an apple. 
C)  milk. 
D)  rice.

Question 6

Standard information on the Nutrition Facts panel on a food label includes

Accepted Answer

A)  the serving size. 
B)  cooking instructions. 
C)  whether the product is kosher. 
D)  total calories per container. 
A)  the serving size. 
B)  cooking instructions. 
C)  whether the product is kosher. 
D)  total calories per container.

Question 7

To increase shelf life.an example of a food that may be treated by irradiation is

Accepted Answer

A)  an apple. 
B)  yogurt. 
C)  a hotdog. 
D)  milk. 
A)  an apple. 
B)  yogurt. 
C)  a hotdog. 
D)  milk.

Question 8

Hazard Analysis and Critical Control Point (HACCP)food safety systems

Accepted Answer

A)  include testing to ensure that food will not cause food-borne illness. 
B)  allow food safety inspectors to critique the food production process without visiting the site. 
C)  can be used only in restaurants and food-service facilities. 
D)  help prevent food-borne illness by controlling specific aspects of food production. 
A)  include testing to ensure that food will not cause food-borne illness. 
B)  allow food safety inspectors to critique the food production process without visiting the site. 
C)  can be used only in restaurants and food-service facilities. 
D)  help prevent food-borne illness by controlling specific aspects of food production.

Question 9

A possible cause of the spread of illness by food contaminated with Escherichia coli could be

Accepted Answer

A)  a mother who forgets to wash her hands after changing her infant's diaper and then cooks dinner. 
B)  eating leftover restaurant food that has been stored in the refrigerator for 24 hours. 
C)  using home-canned green beans to make a green bean casserole for a family meal. 
D)  keeping a dish containing meat and vegetables warm on a restaurant steam table for an hour. 
A)  a mother who forgets to wash her hands after changing her infant's diaper and then cooks dinner. 
B)  eating leftover restaurant food that has been stored in the refrigerator for 24 hours. 
C)  using home-canned green beans to make a green bean casserole for a family meal. 
D)  keeping a dish containing meat and vegetables warm on a restaurant steam table for an hour.

Question 10

Leftovers placed in the refrigerator should be stored at or below

Accepted Answer

A)  32° F. 
B)  40° F. 
C)  42° F. 
D)  45° F. 
A)  32° F. 
B)  40° F. 
C)  42° F. 
D)  45° F.

The overall effect of food additives on the nutritional value of foods is that they

The bacterial toxin that may contaminate improperly canned green beans is produced by

To prevent ingesting food-borne parasites that might be present in meat.an important strategy is to

Meals provided by the National School Lunch Program must provide

A food item that is a particularly effective carrier of staphylococcal food poisoning is

Standard information on the Nutrition Facts panel on a food label includes

To increase shelf life.an example of a food that may be treated by irradiation is

Hazard Analysis and Critical Control Point (HACCP)food safety systems

A possible cause of the spread of illness by food contaminated with Escherichia coli could be

Leftovers placed in the refrigerator should be stored at or below

Food Nutrition and Health

Carbohydrates

Fats

Proteins

Digestion Absorption and Metabolism

Energy Balance

Vitamins

Minerals

Water and Electrolyte Balance

Nutrition during Pregnancy and Lactation

Nutrition during Infancy Childhood and Adolescence

Nutrition for Adults: The Early Middle and Later Years

Food Habits and Cultural Patterns

Weight Management

Nutrition and Physical Fitness

Nutrition Care

Gastrointestinal and Accessory Organ Problems

Coronary Heart Disease and Hypertension

Diabetes Mellitus

Kidney Disease

Surgery and Nutrition Support

Nutrition Support in Cancer and HIV

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Exam 13: Community Food Supply and Health

The overall effect of food additives on the nutritional value of foods is that they

The bacterial toxin that may contaminate improperly canned green beans is produced by

To prevent ingesting food-borne parasites that might be present in meat.an important strategy is to

Meals provided by the National School Lunch Program must provide

A food item that is a particularly effective carrier of staphylococcal food poisoning is

Standard information on the Nutrition Facts panel on a food label includes

To increase shelf life.an example of a food that may be treated by irradiation is

Hazard Analysis and Critical Control Point (HACCP)food safety systems

A possible cause of the spread of illness by food contaminated with Escherichia coli could be

Leftovers placed in the refrigerator should be stored at or below

Food Nutrition and Health

Carbohydrates

Fats

Proteins

Digestion Absorption and Metabolism

Energy Balance

Vitamins

Minerals

Water and Electrolyte Balance

Nutrition during Pregnancy and Lactation

Nutrition during Infancy Childhood and Adolescence

Nutrition for Adults: The Early Middle and Later Years

Food Habits and Cultural Patterns

Weight Management

Nutrition and Physical Fitness

Nutrition Care

Gastrointestinal and Accessory Organ Problems

Coronary Heart Disease and Hypertension

Diabetes Mellitus

Kidney Disease

Surgery and Nutrition Support

Nutrition Support in Cancer and HIV

Filters