Question 1

Which of the following is NOT among the characteristics of raw oyster consumption?

Accepted Answer

A) Freezing for 24 hours kills the hepatitis virus 
B) Some hot sauces can kill the bacteria found in them 
C) Some people who drink alcohol are protected from oyster-borne illness 
D) People with weakened immune systems are especially vulnerable to oyster-borne illness 
A) Freezing for 24 hours kills the hepatitis virus 
B) Some hot sauces can kill the bacteria found in them 
C) Some people who drink alcohol are protected from oyster-borne illness 
D) People with weakened immune systems are especially vulnerable to oyster-borne illness

Question 2

What category is assigned to additives put in foods after a rational decision-making process?

Accepted Answer

A) Indirect 
B) Incidental 
C) Intentional 
D) Contaminants 
A) Indirect 
B) Incidental 
C) Intentional 
D) Contaminants

Question 3

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Accepted Answer

A) Antibiotics are used in animal feed to enhance growth 
B) Antibiotic use in dairy cows often gives the milk off-flavors 
C) The antibiotic levels are essentially zero by the time the food reaches consumers 
D) Although some antibiotics may be present in the food,the level is too low to induce adverse side effects even in sensitive people 
A) Antibiotics are used in animal feed to enhance growth 
B) Antibiotic use in dairy cows often gives the milk off-flavors 
C) The antibiotic levels are essentially zero by the time the food reaches consumers 
D) Although some antibiotics may be present in the food,the level is too low to induce adverse side effects even in sensitive people

Question 4

Which of the following is a characteristic of solanine?

Accepted Answer

A) It is not destroyed by cooking 
B) It enhances absorption of lead 
C) It antagonizes the thyroid gland 
D) It is degraded when potatoes start to sprout 
A) It is not destroyed by cooking 
B) It enhances absorption of lead 
C) It antagonizes the thyroid gland 
D) It is degraded when potatoes start to sprout

Question 5

A few years ago a foodborne illness outbreak was reported by a national restaurant chain.After dozens of people were infected,authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce.Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

Accepted Answer

A) Contamination 
B) Cross-contamination 
C) Hazard Analysis Critical Control Points 
D) Inappropriate monitoring of food temperatures 
A) Contamination 
B) Cross-contamination 
C) Hazard Analysis Critical Control Points 
D) Inappropriate monitoring of food temperatures

Question 6

Food producers are allowed to label a food product as organic if it

Accepted Answer

A) has been irradiated. 
B) contains genetically engineered ingredients. 
C) was made with at least 95% organic ingredients. 
D) was grown with fertilizer made from sewer sludge. 
A) has been irradiated. 
B) contains genetically engineered ingredients. 
C) was made with at least 95% organic ingredients. 
D) was grown with fertilizer made from sewer sludge.

Question 7

Which of the following is one of the top two causes of hospitalizations from foodborne infections in the U.S.?

Accepted Answer

A) Salmonella 
B) Escherichia coli 
C) Staphylococcus aureus 
D) Clostridium perfringens 
A) Salmonella 
B) Escherichia coli 
C) Staphylococcus aureus 
D) Clostridium perfringens

Question 8

What carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures?

Accepted Answer

A) Dioxins 
B) Acrylamides 
C) Carrageenan 
D) Nitrosamines 
A) Dioxins 
B) Acrylamides 
C) Carrageenan 
D) Nitrosamines

Question 9

What additive common to Asian foods is thought to be associated with acute,temporary intolerance reactions?

Accepted Answer

A) Nitrites 
B) Carotenoids 
C) Monosodium glutamate 
D) Polybrominated biphenyl 
A) Nitrites 
B) Carotenoids 
C) Monosodium glutamate 
D) Polybrominated biphenyl

Question 10

Which of the following is NOT among the characteristics of food safety in the kitchen?

Accepted Answer

A) Cooks should refrain from washing meat and poultry 
B) Leftover food from a meal should be promptly refrigerated 
C) Hand washing is significantly more effective than hand sanitizers in decreasing bacterial contamination 
D) After each step of food preparation,countertops,cutting boards,and hands should be washed in hot,soapy water 
A) Cooks should refrain from washing meat and poultry 
B) Leftover food from a meal should be promptly refrigerated 
C) Hand washing is significantly more effective than hand sanitizers in decreasing bacterial contamination 
D) After each step of food preparation,countertops,cutting boards,and hands should be washed in hot,soapy water

Question 11

Which of the following conditions is known to make people more sensitive to experiencing the MSG symptom complex?

Accepted Answer

A) Obesity 
B) Asthma 
C) Diabetes 
D) Hypertension 
A) Obesity 
B) Asthma 
C) Diabetes 
D) Hypertension

Question 12

What is the name of the rule that modifies the original meaning of the Delaney Clause?

Accepted Answer

A) GRAS list 
B) Bonnie Clause 
C) De minimis rule 
D) No-risk standard 
A) GRAS list 
B) Bonnie Clause 
C) De minimis rule 
D) No-risk standard

Question 13

Which of the following is an example of heavy metal exposure from foods?

Accepted Answer

A) Cooking foods for prolonged periods in iron skillets 
B) Ingestion of food containing high amounts of mercury 
C) Ingestion of food supplements containing high levels of calcium and sodium salts 
D) Cooking foods over superheated charcoal containing high levels of copper and iron 
A) Cooking foods for prolonged periods in iron skillets 
B) Ingestion of food containing high amounts of mercury 
C) Ingestion of food supplements containing high levels of calcium and sodium salts 
D) Cooking foods over superheated charcoal containing high levels of copper and iron

Question 14

Which of the following is NOT among the most common symptoms of foodborne infection?

Accepted Answer

A) Fever 
B) Cramps 
C) Diarrhea 
D) Double vision 
A) Fever 
B) Cramps 
C) Diarrhea 
D) Double vision

Question 15

What is the chief reason that nitrites are allowed to be added to certain meat products?

Accepted Answer

A) Nitrites improve the consistency 
B) The vitamin content of meat is stabilized 
C) The flavor of meat is enhanced significantly 
D) Nitrites inhibit the formation of botulinum toxin 
A) Nitrites improve the consistency 
B) The vitamin content of meat is stabilized 
C) The flavor of meat is enhanced significantly 
D) Nitrites inhibit the formation of botulinum toxin

Question 16

The FDA considers the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be

Accepted Answer

A) without appreciable risk. 
B) 100% risk-free for everyone. 
C) safe for about 98% of the population. 
D) 100% risk-free for infants and children. 
A) without appreciable risk. 
B) 100% risk-free for everyone. 
C) safe for about 98% of the population. 
D) 100% risk-free for infants and children.

Question 17

Which of the following properties is shared by vitamins C and E,BHA and BHT,and sulfites?

Accepted Answer

A) Flavor enhancers 
B) Antimicrobial agents 
C) Antioxidant activities 
D) Incidental food additives 
A) Flavor enhancers 
B) Antimicrobial agents 
C) Antioxidant activities 
D) Incidental food additives

Question 18

Which of the following substances in the diet would typically have the lowest margin of safety?

Accepted Answer

A) Table salt 
B) Pesticides 
C) Preservatives 
D) Color additives 
A) Table salt 
B) Pesticides 
C) Preservatives 
D) Color additives

Question 19

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day)for a normal 70 kg adult is approximately

Accepted Answer

A) 1. 
B) 5. 
C) 10. 
D) 20. 
A) 1. 
B) 5. 
C) 10. 
D) 20.

Question 20

Which of the following foods represents a common source of acrylamide intake in the United States?

Accepted Answer

A) Raw fruits 
B) French fries 
C) Raw vegetables 
D) Grilled seafood 
A) Raw fruits 
B) French fries 
C) Raw vegetables 
D) Grilled seafood

Which of the following is NOT among the characteristics of raw oyster consumption?

What category is assigned to additives put in foods after a rational decision-making process?

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Which of the following is a characteristic of solanine?

Food producers are allowed to label a food product as organic if it

Which of the following is one of the top two causes of hospitalizations from foodborne infections in the U.S.?

What carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures?

What additive common to Asian foods is thought to be associated with acute,temporary intolerance reactions?

Which of the following is NOT among the characteristics of food safety in the kitchen?

Which of the following conditions is known to make people more sensitive to experiencing the MSG symptom complex?

What is the name of the rule that modifies the original meaning of the Delaney Clause?

Which of the following is an example of heavy metal exposure from foods?

Which of the following is NOT among the most common symptoms of foodborne infection?

What is the chief reason that nitrites are allowed to be added to certain meat products?

The FDA considers the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be

Which of the following properties is shared by vitamins C and E,BHA and BHT,and sulfites?

Which of the following substances in the diet would typically have the lowest margin of safety?

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day)for a normal 70 kg adult is approximately

Which of the following foods represents a common source of acrylamide intake in the United States?

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

Which of the following is NOT among the characteristics of raw oyster consumption?

What category is assigned to additives put in foods after a rational decision-making process?

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Which of the following is a characteristic of solanine?

Food producers are allowed to label a food product as organic if it

Which of the following is one of the top two causes of hospitalizations from foodborne infections in the U.S.?

What carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures?

What additive common to Asian foods is thought to be associated with acute,temporary intolerance reactions?

Which of the following is NOT among the characteristics of food safety in the kitchen?

Which of the following conditions is known to make people more sensitive to experiencing the MSG symptom complex?

What is the name of the rule that modifies the original meaning of the Delaney Clause?

Which of the following is an example of heavy metal exposure from foods?

Which of the following is NOT among the most common symptoms of foodborne infection?

What is the chief reason that nitrites are allowed to be added to certain meat products?

The FDA considers the amount of pesticide intake to be acceptable if the daily intake ingested over a lifetime appears to be

Which of the following properties is shared by vitamins C and E,BHA and BHT,and sulfites?

Which of the following substances in the diet would typically have the lowest margin of safety?

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day)for a normal 70 kg adult is approximately

Which of the following foods represents a common source of acrylamide intake in the United States?

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