Question 1

What government agency is primarily responsible for protecting agriculture and the food supply?

Accepted Answer

A) The Food Safety and Security Agency 
B) The FDA and the USDA 
C) The Antiterrorism Subcommittee on Food Security 
D) The CDC and the EPA 
A) The Food Safety and Security Agency 
B) The FDA and the USDA 
C) The Antiterrorism Subcommittee on Food Security 
D) The CDC and the EPA

Question 2

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

Accepted Answer

A) rash. 
B) outbreak. 
C) epidemic. 
D) toxic incidence. 
A) rash. 
B) outbreak. 
C) epidemic. 
D) toxic incidence.

Question 3

When a slice of fresh apple turns a brown color,this is most likely the result of

Accepted Answer

A) oxidation. 
B) dehydration. 
C) microbial contamination. 
D) ethylene oxide treatment in the ripening process. 
A) oxidation. 
B) dehydration. 
C) microbial contamination. 
D) ethylene oxide treatment in the ripening process.

Question 4

Which of the following is a feature of aspartame?

Accepted Answer

A) Its sweetness increases with heat 
B) It is made up of three amino acids 
C) It is recommended for people with PKU 
D) Two of its breakdown products include methanol and formaldehyde 
A) Its sweetness increases with heat 
B) It is made up of three amino acids 
C) It is recommended for people with PKU 
D) Two of its breakdown products include methanol and formaldehyde

Question 5

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Accepted Answer

A) 5-10 seconds 
B) 20 seconds 
C) 1/2-1 minute 
D) 3 minutes 
A) 5-10 seconds 
B) 20 seconds 
C) 1/2-1 minute 
D) 3 minutes

Question 6

Which of the following is a feature of naturally occurring food toxicants?

Accepted Answer

A) Lima beans contain deadly cyanide compounds 
B) The toxic solanine in potatoes is inactivated by cooking 
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment 
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem 
A) Lima beans contain deadly cyanide compounds 
B) The toxic solanine in potatoes is inactivated by cooking 
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment 
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem

Question 7

Which of the following is NOT among the minerals most associated with unpleasant characteristics of potable water?

Accepted Answer

A) Iron 
B) Calcium 
C) Manganese 
D) Phosphorus 
A) Iron 
B) Calcium 
C) Manganese 
D) Phosphorus

Question 8

What is the classification given to a substance put into food to give it a certain color?

Accepted Answer

A) Indirect additive 
B) Incidental additive 
C) Peripheral additive 
D) Intentional additive 
A) Indirect additive 
B) Incidental additive 
C) Peripheral additive 
D) Intentional additive

Question 9

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Accepted Answer

A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program 
A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program

Question 10

Which of the following is a characteristic of home water treatments?

Accepted Answer

A) Activated carbon filters are effective in removing chlorine 
B) Most home filtration systems are highly efficient at removing virtually all types of contaminants 
C) Boiling the water is effective at removing all organic chemicals as well as killing microorganisms 
D) Most home filtration systems combine the processes of heavy metal removal,killing of microorganisms,softening of the water,and addition of enhancers 
A) Activated carbon filters are effective in removing chlorine 
B) Most home filtration systems are highly efficient at removing virtually all types of contaminants 
C) Boiling the water is effective at removing all organic chemicals as well as killing microorganisms 
D) Most home filtration systems combine the processes of heavy metal removal,killing of microorganisms,softening of the water,and addition of enhancers

Question 11

Which of the following is a feature of an organic halogen?

Accepted Answer

A) Heavy metal 
B) Safe additive 
C) Toxic chemical 
D) Component of most proteins 
A) Heavy metal 
B) Safe additive 
C) Toxic chemical 
D) Component of most proteins

Question 12

A common term to describe the process of irradiation is

Accepted Answer

A) UHT treatment. 
B) radura treatment. 
C) cold pasteurization. 
D) pulsed electron beam. 
A) UHT treatment. 
B) radura treatment. 
C) cold pasteurization. 
D) pulsed electron beam.

Question 13

Why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens?

Accepted Answer

A) Several types of common packaging materials may catch on fire 
B) Many common packaging materials contain traces of PCBs,which are released into the food 
C) There are substances in common packaging materials that can migrate into the food and present a health hazard 
D) Many substances in common packaging materials interact with flavor components in food and impart off-flavors 
A) Several types of common packaging materials may catch on fire 
B) Many common packaging materials contain traces of PCBs,which are released into the food 
C) There are substances in common packaging materials that can migrate into the food and present a health hazard 
D) Many substances in common packaging materials interact with flavor components in food and impart off-flavors

Question 14

What percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the United States?

Accepted Answer

A) 4 
B) 12 
C) 24 
D) 50 
A) 4 
B) 12 
C) 24 
D) 50

Question 15

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Accepted Answer

A) Grapes 
B) Lettuce 
C) Carrots 
D) Strawberries 
A) Grapes 
B) Lettuce 
C) Carrots 
D) Strawberries

Question 16

Which of the following is a characteristic of pesticides on foods?

Accepted Answer

A) Pesticide residues on organic foods are similar to those on conventionally grown foods 
B) Pesticides are easier to remove from organic foods because of their greater water solubility 
C) Pesticide residues are substantially reduced by the use of unprocessed animal manures used to grow leafy vegetables 
D) Pesticide residues on the most contaminated produce in the U.S.food supply are thought to pose only negligible risks 
A) Pesticide residues on organic foods are similar to those on conventionally grown foods 
B) Pesticides are easier to remove from organic foods because of their greater water solubility 
C) Pesticide residues are substantially reduced by the use of unprocessed animal manures used to grow leafy vegetables 
D) Pesticide residues on the most contaminated produce in the U.S.food supply are thought to pose only negligible risks

Question 17

Approximately what percentage of the vegetables and fruits consumed in the United States are imported?

Accepted Answer

A) 5 
B) 25 
C) 45 
D) 65 
A) 5 
B) 25 
C) 45 
D) 65

Question 18

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

Accepted Answer

A) solanine in potatoes. 
B) goitrogens in cabbage. 
C) cyanogens in lima beans. 
D) acrylamides in tomatoes. 
A) solanine in potatoes. 
B) goitrogens in cabbage. 
C) cyanogens in lima beans. 
D) acrylamides in tomatoes.

Question 19

Which of the following is a characteristic of botulism?

Accepted Answer

A) A chief symptom is diarrhea 
B) A full recovery may take years 
C) It is caused by the organism Staphylococcus aureus 
D) It is a toxicant produced in foods stored under aerobic conditions 
A) A chief symptom is diarrhea 
B) A full recovery may take years 
C) It is caused by the organism Staphylococcus aureus 
D) It is a toxicant produced in foods stored under aerobic conditions

Question 20

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

Accepted Answer

A) EPA 
B) FDA 
C) WHO 
D) DDT 
A) EPA 
B) FDA 
C) WHO 
D) DDT

What government agency is primarily responsible for protecting agriculture and the food supply?

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

When a slice of fresh apple turns a brown color,this is most likely the result of

Which of the following is a feature of aspartame?

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Which of the following is a feature of naturally occurring food toxicants?

Which of the following is NOT among the minerals most associated with unpleasant characteristics of potable water?

What is the classification given to a substance put into food to give it a certain color?

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Which of the following is a characteristic of home water treatments?

Which of the following is a feature of an organic halogen?

A common term to describe the process of irradiation is

Why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens?

What percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the United States?

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Which of the following is a characteristic of pesticides on foods?

Approximately what percentage of the vegetables and fruits consumed in the United States are imported?

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

Which of the following is a characteristic of botulism?

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

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

What government agency is primarily responsible for protecting agriculture and the food supply?

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

When a slice of fresh apple turns a brown color,this is most likely the result of

Which of the following is a feature of aspartame?

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Which of the following is a feature of naturally occurring food toxicants?

Which of the following is NOT among the minerals most associated with unpleasant characteristics of potable water?

What is the classification given to a substance put into food to give it a certain color?

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Which of the following is a characteristic of home water treatments?

Which of the following is a feature of an organic halogen?

A common term to describe the process of irradiation is

Why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens?

What percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the United States?

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Which of the following is a characteristic of pesticides on foods?

Approximately what percentage of the vegetables and fruits consumed in the United States are imported?

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

Which of the following is a characteristic of botulism?

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

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