Question 1

What is the safe refrigerator storage time for uncooked steaks,cooked chicken,opened packages of lunch meats,and tuna salad?

Accepted Answer

A) 1-2 days 
B) 3-5 days 
C) 1 week 
D) 2-4 weeks 
A) 1-2 days 
B) 3-5 days 
C) 1 week 
D) 2-4 weeks

Question 2

What organization regulates and monitors the use of chemical additives?

Accepted Answer

A) FDA 
B) HRS 
C) WHO 
D) USDA 
A) FDA 
B) HRS 
C) WHO 
D) USDA

Question 3

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

Accepted Answer

A) bioaccumulation. 
B) hyperconcentration. 
C) evolutionary containment. 
D) functional high-level accumulation. 
A) bioaccumulation. 
B) hyperconcentration. 
C) evolutionary containment. 
D) functional high-level accumulation.

Question 4

What is the international agency that has adopted standards to regulate the use of pesticides?

Accepted Answer

A) FAO 
B) FDA 
C) CDC 
D) USDA 
A) FAO 
B) FDA 
C) CDC 
D) USDA

Question 5

Which of the following is a feature of bottled waters that are sold to consumers?

Accepted Answer

A) Bottled water is classified as a food and is regulated by the FDA 
B) Cost and stability are the two main reasons for choosing to use bottled water 
C) Bottled water is classified as an indirect additive to the diet and is regulated by the EPA 
D) Government regulations mandate that labels on bottled water reveal sources and heavy metal content 
A) Bottled water is classified as a food and is regulated by the FDA 
B) Cost and stability are the two main reasons for choosing to use bottled water 
C) Bottled water is classified as an indirect additive to the diet and is regulated by the EPA 
D) Government regulations mandate that labels on bottled water reveal sources and heavy metal content

Question 6

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

Accepted Answer

A) cyanide. 
B) solanine. 
C) goitrogens. 
D) hallucinogens. 
A) cyanide. 
B) solanine. 
C) goitrogens. 
D) hallucinogens.

Question 7

Which of the following foods is best known to transmit hepatitis?

Accepted Answer

A) Poultry 
B) Seafood 
C) Legumes 
D) Raw vegetables 
A) Poultry 
B) Seafood 
C) Legumes 
D) Raw vegetables

Question 8

Which of the following is NOT among the features of monosodium glutamate in foods?

Accepted Answer

A) It is a GRAS ingredient 
B) It is not allowed in infant foods 
C) It enhances the tastes of sweet,salty,bitter,and sour 
D) It induces adverse reactions primarily in people with diabetes 
A) It is a GRAS ingredient 
B) It is not allowed in infant foods 
C) It enhances the tastes of sweet,salty,bitter,and sour 
D) It induces adverse reactions primarily in people with diabetes

Question 9

Consumption of raw oysters is known to cause hepatitis type

Accepted Answer

A) A. 
B) B. 
C) C. 
D) D. 
A) A. 
B) B. 
C) C. 
D) D.

Question 10

Which of the following is an example of a food preservation technique?

Accepted Answer

A) Irradiation used to sterilize spices 
B) Carotenoids used to retard formation of nitrosamines 
C) Sulfites used to retard growth of pathogenic organisms 
D) Nitrites used to form unique radiolytic particles when the food is overheated 
A) Irradiation used to sterilize spices 
B) Carotenoids used to retard formation of nitrosamines 
C) Sulfites used to retard growth of pathogenic organisms 
D) Nitrites used to form unique radiolytic particles when the food is overheated

Question 11

Which of the following is the most common use for adding carotenoids to foods?

Accepted Answer

A) To color the food 
B) To extend shelf life 
C) To inhibit microbial growth 
D) To inhibit nitrosamine formation 
A) To color the food 
B) To extend shelf life 
C) To inhibit microbial growth 
D) To inhibit nitrosamine formation

Question 12

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

Accepted Answer

A) Ozonation 
B) Distillation 
C) Reverse osmosis 
D) Activated carbon filtration 
A) Ozonation 
B) Distillation 
C) Reverse osmosis 
D) Activated carbon filtration

Question 13

What is another name for bovine spongiform encephalopathy?

Accepted Answer

A) Toxoplasmosis 
B) Mad cow disease 
C) Type 2 Alzheimer's 
D) Hypercephalopathy 
A) Toxoplasmosis 
B) Mad cow disease 
C) Type 2 Alzheimer's 
D) Hypercephalopathy

Question 14

According to the FDA,what is the leading food safety concern?

Accepted Answer

A) Food additives 
B) Pesticide residues 
C) Foodborne illnesses 
D) Environmental contaminants 
A) Food additives 
B) Pesticide residues 
C) Foodborne illnesses 
D) Environmental contaminants

Question 15

Which of the following is a feature of food colors?

Accepted Answer

A) Caramel is an approved natural food color 
B) Most food color additives are artificial colors 
C) Carotenoids are used to color foods blue and green 
D) Natural food colors have lower standards of purity and safety than artificial colors 
A) Caramel is an approved natural food color 
B) Most food color additives are artificial colors 
C) Carotenoids are used to color foods blue and green 
D) Natural food colors have lower standards of purity and safety than artificial colors

Question 16

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Accepted Answer

A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation. 
A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation.

Question 17

Which of the following is NOT among the characteristics of antimicrobial food additives?

Accepted Answer

A) Nitrates also preserve the color of hot dogs 
B) Ordinary baking powder is one of the most common 
C) Sodium chloride has been used for centuries to preserve meat and fish 
D) Nitrites can be converted to cancer-causing substances in the stomach 
A) Nitrates also preserve the color of hot dogs 
B) Ordinary baking powder is one of the most common 
C) Sodium chloride has been used for centuries to preserve meat and fish 
D) Nitrites can be converted to cancer-causing substances in the stomach

Question 18

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

Accepted Answer

A) Store food in a controlled atmosphere of chlorine bleach vapors 
B) Restrict the food's exposure at room temperature to a maximum of 4-6 hours 
C) Restrict the food's exposure at between 40°F and 140°F to a maximum of 2 hours 
D) Store food under air-tight conditions at a temperature of 32°F for a maximum of 1 month 
A) Store food in a controlled atmosphere of chlorine bleach vapors 
B) Restrict the food's exposure at room temperature to a maximum of 4-6 hours 
C) Restrict the food's exposure at between 40°F and 140°F to a maximum of 2 hours 
D) Store food under air-tight conditions at a temperature of 32°F for a maximum of 1 month

Question 19

What is the most common source of bottled water?

Accepted Answer

A) Glacier run-off 
B) Springs and wells 
C) Rivers in the wilderness 
D) Municipal water supplies 
A) Glacier run-off 
B) Springs and wells 
C) Rivers in the wilderness 
D) Municipal water supplies

Question 20

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

Accepted Answer

A) botulinum toxin. 
B) giardiasis toxin. 
C) Salmonella toxin. 
D) Campylobacter toxin. 
A) botulinum toxin. 
B) giardiasis toxin. 
C) Salmonella toxin. 
D) Campylobacter toxin.

What is the safe refrigerator storage time for uncooked steaks,cooked chicken,opened packages of lunch meats,and tuna salad?

What organization regulates and monitors the use of chemical additives?

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

What is the international agency that has adopted standards to regulate the use of pesticides?

Which of the following is a feature of bottled waters that are sold to consumers?

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

Which of the following foods is best known to transmit hepatitis?

Which of the following is NOT among the features of monosodium glutamate in foods?

Consumption of raw oysters is known to cause hepatitis type

Which of the following is an example of a food preservation technique?

Which of the following is the most common use for adding carotenoids to foods?

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

What is another name for bovine spongiform encephalopathy?

According to the FDA,what is the leading food safety concern?

Which of the following is a feature of food colors?

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Which of the following is NOT among the characteristics of antimicrobial food additives?

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

What is the most common source of bottled water?

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

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 is the safe refrigerator storage time for uncooked steaks,cooked chicken,opened packages of lunch meats,and tuna salad?

What organization regulates and monitors the use of chemical additives?

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

What is the international agency that has adopted standards to regulate the use of pesticides?

Which of the following is a feature of bottled waters that are sold to consumers?

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

Which of the following foods is best known to transmit hepatitis?

Which of the following is NOT among the features of monosodium glutamate in foods?

Consumption of raw oysters is known to cause hepatitis type

Which of the following is an example of a food preservation technique?

Which of the following is the most common use for adding carotenoids to foods?

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

What is another name for bovine spongiform encephalopathy?

According to the FDA,what is the leading food safety concern?

Which of the following is a feature of food colors?

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Which of the following is NOT among the characteristics of antimicrobial food additives?

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

What is the most common source of bottled water?

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

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