Question 1

Which of the following is a feature of FDA regulations for genetically engineered foods?

Accepted Answer

A) All of these foods must be specially labeled 
B) All foods are required to be tested for safety 
C) Only those foods for children under 5 years of age are required to be tested for safety 
D) The foods are not required to be tested if their new gene simply prevents synthesis of a protein 
A) All of these foods must be specially labeled 
B) All foods are required to be tested for safety 
C) Only those foods for children under 5 years of age are required to be tested for safety 
D) The foods are not required to be tested if their new gene simply prevents synthesis of a protein

Question 2

What is the leading cause of food contamination in the United States?

Accepted Answer

A) Naturally occurring toxicants 
B) Food poisoning from microbes 
C) Pesticide residues from farmers 
D) Food additives from the food industry 
A) Naturally occurring toxicants 
B) Food poisoning from microbes 
C) Pesticide residues from farmers 
D) Food additives from the food industry

Question 3

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

Accepted Answer

A) children. 
B) adolescents. 
C) adults. 
D) elderly. 
A) children. 
B) adolescents. 
C) adults. 
D) elderly.

Question 4

In searching for a recipe for homemade jelly,you come across a recipe by a notable food scientist,who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent.What is the rationale behind this statement?

Accepted Answer

A) Sugar is not a sustainable food source for most microbes 
B) Sugar phagocytizes the microbes that are present in the jelly 
C) Sugar captures water and makes it unavailable for microbes 
D) Sugar wards off offending bacterial agents present in the jelly 
A) Sugar is not a sustainable food source for most microbes 
B) Sugar phagocytizes the microbes that are present in the jelly 
C) Sugar captures water and makes it unavailable for microbes 
D) Sugar wards off offending bacterial agents present in the jelly

Question 5

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

Accepted Answer

A) Toxicity range 
B) Zone of hazard 
C) Acceptable area 
D) Margin of safety 
A) Toxicity range 
B) Zone of hazard 
C) Acceptable area 
D) Margin of safety

Question 6

What nutrients in foods are most vulnerable to losses during food handling and preparation?

Accepted Answer

A) Trace minerals 
B) Fat-soluble vitamins 
C) Polyunsaturated fats 
D) Water-soluble vitamins 
A) Trace minerals 
B) Fat-soluble vitamins 
C) Polyunsaturated fats 
D) Water-soluble vitamins

Question 7

What is meant by potable water?

Accepted Answer

A) Water fit for drinking 
B) Water that must be boiled before drinking 
C) Water that must be chlorinated before drinking 
D) Water suitable only for use on lawns and gardens 
A) Water fit for drinking 
B) Water that must be boiled before drinking 
C) Water that must be chlorinated before drinking 
D) Water suitable only for use on lawns and gardens

Question 8

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

Accepted Answer

A) Methanol is produced 
B) Ketone bodies appear 
C) The aspartic acid becomes oxidized 
D) The sweetness level becomes exaggerated 
A) Methanol is produced 
B) Ketone bodies appear 
C) The aspartic acid becomes oxidized 
D) The sweetness level becomes exaggerated

Question 9

What organism is responsible for producing the most common food toxin?

Accepted Answer

A) Escherichia coli 
B) Vibrio vulnificus 
C) Staphylococcus aureus 
D) Lactobacillis acidophilus 
A) Escherichia coli 
B) Vibrio vulnificus 
C) Staphylococcus aureus 
D) Lactobacillis acidophilus

Question 10

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

Accepted Answer

A) vegetables should be washed before cutting to reduce vitamin losses. 
B) after a vegetable is picked,vitamin synthesis stops but vitamin degradation continues. 
C) vegetables should be cooked in water rather than by steaming to minimize vitamin losses. 
D) vegetables should be stored in the refrigerator until used to preserve vitamin content. 
A) vegetables should be washed before cutting to reduce vitamin losses. 
B) after a vegetable is picked,vitamin synthesis stops but vitamin degradation continues. 
C) vegetables should be cooked in water rather than by steaming to minimize vitamin losses. 
D) vegetables should be stored in the refrigerator until used to preserve vitamin content.

Question 11

Which of the following is NOT among the characteristics of mercury in nutrition?

Accepted Answer

A) Mercury toxicity damages the developing brain 
B) Farm-raised fish typically have less mercury than wild-caught fish 
C) Larger fish have less muscle mercury due to the dilutional effect of size 
D) The EPA regulates commercial fishing to monitor mercury levels in fish 
A) Mercury toxicity damages the developing brain 
B) Farm-raised fish typically have less mercury than wild-caught fish 
C) Larger fish have less muscle mercury due to the dilutional effect of size 
D) The EPA regulates commercial fishing to monitor mercury levels in fish

Question 12

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

Accepted Answer

A) 0.5 million 
B) 12 million 
C) 48 million 
D) 150 million 
A) 0.5 million 
B) 12 million 
C) 48 million 
D) 150 million

Question 13

Leftover foods that are promptly refrigerated may be safely eaten within

Accepted Answer

A) 8-12 hours. 
B) 1-2 days. 
C) 3-4 days. 
D) 1 week. 
A) 8-12 hours. 
B) 1-2 days. 
C) 3-4 days. 
D) 1 week.

Question 14

What is the chief purpose of using ozone as a commercial water treatment?

Accepted Answer

A) It kills microorganisms 
B) It complexes with heavy metals 
C) It stabilizes the carbon filtration process 
D) It promotes chlorine dissipation and thus enhances taste 
A) It kills microorganisms 
B) It complexes with heavy metals 
C) It stabilizes the carbon filtration process 
D) It promotes chlorine dissipation and thus enhances taste

Question 15

Which of the following methods of thawing meats or poultry increases health risk?

Accepted Answer

A) In the refrigerator 
B) At room temperature 
C) In a microwave oven 
D) Under cool running water 
A) In the refrigerator 
B) At room temperature 
C) In a microwave oven 
D) Under cool running water

Question 16

What is the standard chemical used to remove caffeine from coffee beans?

Accepted Answer

A) Nitric acid 
B) Sodium propionate 
C) Methylene chloride 
D) Polybrominated biphenyl 
A) Nitric acid 
B) Sodium propionate 
C) Methylene chloride 
D) Polybrominated biphenyl

Question 17

What list is composed of substances widely used for many years without apparent ill effects?

Accepted Answer

A) FDA 
B) GRAS 
C) Delaney 
D) Additive Safety 
A) FDA 
B) GRAS 
C) Delaney 
D) Additive Safety

Question 18

Currently,what is the chief source of rennin,an enzyme used by the food industry for the production of cheese?

Accepted Answer

A) Calf stomach 
B) Pig intestines 
C) Genetically engineered viruses 
D) Genetically engineered bacteria 
A) Calf stomach 
B) Pig intestines 
C) Genetically engineered viruses 
D) Genetically engineered bacteria

Question 19

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

Accepted Answer

A) E.coli 
B) Clostridium botulinum 
C) Clostridium perfringens 
D) Listeria monocytogenes 
A) E.coli 
B) Clostridium botulinum 
C) Clostridium perfringens 
D) Listeria monocytogenes

Question 20

What is the principal factor related to solanine concentration in potatoes?

Accepted Answer

A) Contamination 
B) Irradiation malfunction 
C) Soil heavy metal content 
D) Improper storage conditions 
A) Contamination 
B) Irradiation malfunction 
C) Soil heavy metal content 
D) Improper storage conditions

Which of the following is a feature of FDA regulations for genetically engineered foods?

What is the leading cause of food contamination in the United States?

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

In searching for a recipe for homemade jelly,you come across a recipe by a notable food scientist,who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent.What is the rationale behind this statement?

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

What nutrients in foods are most vulnerable to losses during food handling and preparation?

What is meant by potable water?

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

What organism is responsible for producing the most common food toxin?

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

Which of the following is NOT among the characteristics of mercury in nutrition?

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

Leftover foods that are promptly refrigerated may be safely eaten within

What is the chief purpose of using ozone as a commercial water treatment?

Which of the following methods of thawing meats or poultry increases health risk?

What is the standard chemical used to remove caffeine from coffee beans?

What list is composed of substances widely used for many years without apparent ill effects?

Currently,what is the chief source of rennin,an enzyme used by the food industry for the production of cheese?

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

What is the principal factor related to solanine concentration in potatoes?

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 a feature of FDA regulations for genetically engineered foods?

What is the leading cause of food contamination in the United States?

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

In searching for a recipe for homemade jelly,you come across a recipe by a notable food scientist,who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent.What is the rationale behind this statement?

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

What nutrients in foods are most vulnerable to losses during food handling and preparation?

What is meant by potable water?

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

What organism is responsible for producing the most common food toxin?

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

Which of the following is NOT among the characteristics of mercury in nutrition?

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

Leftover foods that are promptly refrigerated may be safely eaten within

What is the chief purpose of using ozone as a commercial water treatment?

Which of the following methods of thawing meats or poultry increases health risk?

What is the standard chemical used to remove caffeine from coffee beans?

What list is composed of substances widely used for many years without apparent ill effects?

Currently,what is the chief source of rennin,an enzyme used by the food industry for the production of cheese?

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

What is the principal factor related to solanine concentration in potatoes?

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