Question 1

Among the following organisms,which is primarily responsible for causing "traveler's" diarrhea?

Accepted Answer

A) Vibrio 
B) Campylobacter jejuni 
C) Staphylococcus aureus 
D) Clostridium botulinum 
A) Vibrio 
B) Campylobacter jejuni 
C) Staphylococcus aureus 
D) Clostridium botulinum B

Question 2

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

Accepted Answer

A) Keeping the freezer at 35°F 
B) Serving raw seafood without proper cooking techniques 
C) Keeping beef patties on a warm grill (135°F)for up to 3 hours 
D) Not disposing of egg shells immediately after use and allowing them to sit on countertops 
A) Keeping the freezer at 35°F 
B) Serving raw seafood without proper cooking techniques 
C) Keeping beef patties on a warm grill (135°F)for up to 3 hours 
D) Not disposing of egg shells immediately after use and allowing them to sit on countertops C

Question 3

Which of the following is a characteristic of food intoxications?

Accepted Answer

A) Aflatoxins are uncommon in the United States 
B) Staphylococcus aureus produces a deadly botulinum toxin 
C) Infection from exposure to Salmonella organisms commences within 1-2 hours in most people 
D) To minimize contamination in homemade flavored oils,herbs should not be washed before adding them to the oil 
A) Aflatoxins are uncommon in the United States 
B) Staphylococcus aureus produces a deadly botulinum toxin 
C) Infection from exposure to Salmonella organisms commences within 1-2 hours in most people 
D) To minimize contamination in homemade flavored oils,herbs should not be washed before adding them to the oil A

Question 4

What term defines the measure of the probability and severity of harm?

Accepted Answer

A) Risk 
B) Safety 
C) Hazard 
D) Toxicity 
A) Risk 
B) Safety 
C) Hazard 
D) Toxicity

Question 5

What are the chances of contracting diarrhea from travel to other countries?

Accepted Answer

A) 1 in 2 
B) 1 in 10 
C) 1 in 100 
D) 1 in 1000 
A) 1 in 2 
B) 1 in 10 
C) 1 in 100 
D) 1 in 1000

Question 6

Your friend Mark is an avid organic food consumer.He believes that natural foods are the only way to avoid the chemicals that farmers "poison" their crops with.You warn Mark that not all natural foods are free from toxins; indeed,that many foods contain naturally occurring toxic substances.The example you provide could be the solanine commonly found in

Accepted Answer

A) beets. 
B) broccoli. 
C) potatoes. 
D) anchovies. 
A) beets. 
B) broccoli. 
C) potatoes. 
D) anchovies.

Question 7

Which of the following is the major food source for transmission of Campylobacter jejuni?

Accepted Answer

A) Raw poultry 
B) Uncooked seafood 
C) Imported soft cheeses 
D) Undercooked beef hot dogs 
A) Raw poultry 
B) Uncooked seafood 
C) Imported soft cheeses 
D) Undercooked beef hot dogs

Question 8

What sweetener should be avoided by people with PKU?

Accepted Answer

A) Neotame 
B) Sucralose 
C) Aspartame 
D) Acesulfame-K 
A) Neotame 
B) Sucralose 
C) Aspartame 
D) Acesulfame-K

Question 9

Which of the following is a feature of irradiated foods?

Accepted Answer

A) The World Health Organization has not approved food irradiation 
B) The labels of all foods except for meats must indicate treatment by irradiation 
C) Irradiation of foods such as strawberries and mangoes hastens their ripening 
D) The irradiation label is not required on commercially prepared foods that contain irradiated ingredients 
A) The World Health Organization has not approved food irradiation 
B) The labels of all foods except for meats must indicate treatment by irradiation 
C) Irradiation of foods such as strawberries and mangoes hastens their ripening 
D) The irradiation label is not required on commercially prepared foods that contain irradiated ingredients

Question 10

Which of the following is NOT among the properties associated with the cooking of hamburgers?

Accepted Answer

A) Color alone is usually indicative of "doneness" 
B) Burgers should be cooked to an internal temperature of 160°F 
C) Some burgers will retain some pink color even when cooked to 175°F 
D) Some burgers will turn brown before reaching the recommended temperature 
A) Color alone is usually indicative of "doneness" 
B) Burgers should be cooked to an internal temperature of 160°F 
C) Some burgers will retain some pink color even when cooked to 175°F 
D) Some burgers will turn brown before reaching the recommended temperature

Question 11

Which of the following is a characteristic of heavy metals in the U.S.food supply?

Accepted Answer

A) Virtually all fish contain mercury 
B) Mercury contamination of fish is most severe in tuna 
C) Toxicity is most severe in the elderly population group 
D) Contamination is usually greater in farm-raised fish than in ocean fish 
A) Virtually all fish contain mercury 
B) Mercury contamination of fish is most severe in tuna 
C) Toxicity is most severe in the elderly population group 
D) Contamination is usually greater in farm-raised fish than in ocean fish

Question 12

Of the following types of seafood,which should be consumed in the smallest amount by pregnant and lactating women?

Accepted Answer

A) Shrimp 
B) Canned light tuna 
C) Pollack and catfish 
D) White albacore tuna 
A) Shrimp 
B) Canned light tuna 
C) Pollack and catfish 
D) White albacore tuna

Question 13

A patient with a high temperature complains of headache,stomachache,fever,and vomiting.Upon questioning,he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

Accepted Answer

A) E.coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni. 
A) E.coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni.

Question 14

Why is ground meat more susceptible to microbial contamination than unground meat?

Accepted Answer

A) It has more surface area 
B) It is usually undercooked 
C) It has a higher fat content 
D) It is not inspected as often 
A) It has more surface area 
B) It is usually undercooked 
C) It has a higher fat content 
D) It is not inspected as often

Question 15

To determine quickly if a particular glass or ceramic vessel is safe for use in a microwave oven,place the empty container in the microwave and "cook" it for one minute; the container should feel

Accepted Answer

A) cool. 
B) lukewarm. 
C) warm. 
D) hot. 
A) cool. 
B) lukewarm. 
C) warm. 
D) hot.

Question 16

Water that has the odor of "rotten eggs" is most likely contaminated with

Accepted Answer

A) sulfur. 
B) dioxins. 
C) Giardia. 
D) Cryptosporidium. 
A) sulfur. 
B) dioxins. 
C) Giardia. 
D) Cryptosporidium.

Question 17

What branch of the Department of Health and Human Services is responsible for monitoring foodborne illness?

Accepted Answer

A) EPA 
B) FAO 
C) CDC 
D) WHO 
A) EPA 
B) FAO 
C) CDC 
D) WHO

Question 18

Which of the following is a characteristic of antibiotic use in livestock?

Accepted Answer

A) Development of antibiotic-resistant organisms is very rare 
B) Proper cooking of the meat destroys any traces of antibiotics 
C) Farmers use more than 5 times more antibiotic in livestock than physicians use in people 
D) Because the antibiotics have a short half-life,the FDA permits slaughter of the animals at any time 
A) Development of antibiotic-resistant organisms is very rare 
B) Proper cooking of the meat destroys any traces of antibiotics 
C) Farmers use more than 5 times more antibiotic in livestock than physicians use in people 
D) Because the antibiotics have a short half-life,the FDA permits slaughter of the animals at any time

Question 19

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Accepted Answer

A) Lead acetate 
B) Methylmercury 
C) Listeria monocytogenes 
D) Polybrominated biphenyl 
A) Lead acetate 
B) Methylmercury 
C) Listeria monocytogenes 
D) Polybrominated biphenyl

Question 20

Which of the following is a feature of the substance BHT?

Accepted Answer

A) It is a food antimicrobial 
B) It is a common food colorant 
C) It contributes significantly to the total additive intake from the diet 
D) It decreases cancer formation when given in large amounts to animals exposed to carcinogens 
A) It is a food antimicrobial 
B) It is a common food colorant 
C) It contributes significantly to the total additive intake from the diet 
D) It decreases cancer formation when given in large amounts to animals exposed to carcinogens

Among the following organisms,which is primarily responsible for causing "traveler's" diarrhea?

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

Which of the following is a characteristic of food intoxications?

What term defines the measure of the probability and severity of harm?

What are the chances of contracting diarrhea from travel to other countries?

Which of the following is the major food source for transmission of Campylobacter jejuni?

What sweetener should be avoided by people with PKU?

Which of the following is a feature of irradiated foods?

Which of the following is NOT among the properties associated with the cooking of hamburgers?

Which of the following is a characteristic of heavy metals in the U.S.food supply?

Of the following types of seafood,which should be consumed in the smallest amount by pregnant and lactating women?

A patient with a high temperature complains of headache,stomachache,fever,and vomiting.Upon questioning,he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

Why is ground meat more susceptible to microbial contamination than unground meat?

To determine quickly if a particular glass or ceramic vessel is safe for use in a microwave oven,place the empty container in the microwave and "cook" it for one minute; the container should feel

Water that has the odor of "rotten eggs" is most likely contaminated with

What branch of the Department of Health and Human Services is responsible for monitoring foodborne illness?

Which of the following is a characteristic of antibiotic use in livestock?

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Which of the following is a feature of the substance BHT?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters

Exam 19: Consumer Concerns About Foods and Water

Among the following organisms,which is primarily responsible for causing "traveler's" diarrhea?

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

Which of the following is a characteristic of food intoxications?

What term defines the measure of the probability and severity of harm?

What are the chances of contracting diarrhea from travel to other countries?

Which of the following is the major food source for transmission of Campylobacter jejuni?

What sweetener should be avoided by people with PKU?

Which of the following is a feature of irradiated foods?

Which of the following is NOT among the properties associated with the cooking of hamburgers?

Which of the following is a characteristic of heavy metals in the U.S.food supply?

Of the following types of seafood,which should be consumed in the smallest amount by pregnant and lactating women?

A patient with a high temperature complains of headache,stomachache,fever,and vomiting.Upon questioning,he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

Why is ground meat more susceptible to microbial contamination than unground meat?

To determine quickly if a particular glass or ceramic vessel is safe for use in a microwave oven,place the empty container in the microwave and "cook" it for one minute; the container should feel

Water that has the odor of "rotten eggs" is most likely contaminated with

What branch of the Department of Health and Human Services is responsible for monitoring foodborne illness?

Which of the following is a characteristic of antibiotic use in livestock?

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Which of the following is a feature of the substance BHT?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters