Question 1

If the lowest level of a food additive that causes a harmful effect is 100 micrograms,what amount would be allowed by the FDA's margin of safety?

Accepted Answer

A) 1 microgram 
B) 50 micrograms 
C) 100 micrograms 
D) 1 milligram 
A) 1 microgram 
B) 50 micrograms 
C) 100 micrograms 
D) 1 milligram

Question 2

Which of the following is a feature of bovine growth hormone use in the United States?

Accepted Answer

A) It decreases udder infections in cows 
B) None can be detected in meat or milk of cows receiving it 
C) If consumed from foods,it is denatured by enzymes in the GI tract 
D) If consumed from foods,it could potentially stimulate receptors for human growth hormone 
A) It decreases udder infections in cows 
B) None can be detected in meat or milk of cows receiving it 
C) If consumed from foods,it is denatured by enzymes in the GI tract 
D) If consumed from foods,it could potentially stimulate receptors for human growth hormone

Question 3

Which of the following substances added to foods inhibits formation of botulinum toxin?

Accepted Answer

A) BHA 
B) Nitrites 
C) Table salt 
D) Sodium ascorbate 
A) BHA 
B) Nitrites 
C) Table salt 
D) Sodium ascorbate

Question 4

All of the following practices are known to minimize exposure to food pesticide residues EXCEPT

Accepted Answer

A) throwing away the outer leaves of leafy vegetables. 
B) using a knife to peel citrus fruits rather than biting into the peel. 
C) throwing away the fats and oils in broths and pan drippings from cooked meats. 
D) washing waxed fruits and vegetables in water to remove the wax-impregnated pesticides. 
A) throwing away the outer leaves of leafy vegetables. 
B) using a knife to peel citrus fruits rather than biting into the peel. 
C) throwing away the fats and oils in broths and pan drippings from cooked meats. 
D) washing waxed fruits and vegetables in water to remove the wax-impregnated pesticides.

Question 5

What classification is given to a substance that leaches from the inside lining of a can into the fruit,resulting in an off-flavor?

Accepted Answer

A) Direct additive 
B) Indirect additive 
C) Migratory contamination 
D) Peripheral contamination 
A) Direct additive 
B) Indirect additive 
C) Migratory contamination 
D) Peripheral contamination

Question 6

Which of the following toxic substances are formed from production of paper products used in food packaging?

Accepted Answer

A) PBBs 
B) URPs 
C) Dioxins 
D) BHT and BHA 
A) PBBs 
B) URPs 
C) Dioxins 
D) BHT and BHA

Question 7

What fraction of reported foodborne illnesses can be attributed to the food industry?

Accepted Answer

A) 1/10 
B) 1/3 
C) 1/2 
D) 4/5 
A) 1/10 
B) 1/3 
C) 1/2 
D) 4/5

Question 8

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

Accepted Answer

A) fiber,an indigestible carbohydrate. 
B) vitamin C,a water-soluble antioxidant. 
C) sulforaphane,an anticancer phytochemical. 
D) chlorophyll,a magnesium-containing substance. 
A) fiber,an indigestible carbohydrate. 
B) vitamin C,a water-soluble antioxidant. 
C) sulforaphane,an anticancer phytochemical. 
D) chlorophyll,a magnesium-containing substance.

Question 9

What term describes the possibility of harm from normal use of a substance?

Accepted Answer

A) Hazard 
B) Toxicity 
C) Bioinsecurity 
D) Food insecurity 
A) Hazard 
B) Toxicity 
C) Bioinsecurity 
D) Food insecurity

Question 10

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

Accepted Answer

A) fat. 
B) water. 
C) protein. 
D) carbohydrate. 
A) fat. 
B) water. 
C) protein. 
D) carbohydrate.

Question 11

If you suspect that you are suffering from a foodborne illness,appropriate actions to take include all of the following EXCEPT

Accepted Answer

A) refrain from eating or drinking any more of the tainted product. 
B) drink clear liquids to help combat diarrhea and vomiting,and call a physician. 
C) find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors. 
D) find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities. 
A) refrain from eating or drinking any more of the tainted product. 
B) drink clear liquids to help combat diarrhea and vomiting,and call a physician. 
C) find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors. 
D) find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities.

Question 12

Approximately how many people in the United States are killed by foodborne illness each year?

Accepted Answer

A) 300 
B) 3,000 
C) 30,000 
D) 300,000 
A) 300 
B) 3,000 
C) 30,000 
D) 300,000

Question 13

In cows infected with mad cow disease,which of the following tissues is generally free of the infectious agents?

Accepted Answer

A) Brain 
B) Muscle 
C) Spinal cord 
D) Nerves 
A) Brain 
B) Muscle 
C) Spinal cord 
D) Nerves

Question 14

What vitamin undergoes the most destruction in foods preserved with sulfites?

Accepted Answer

A) Folate 
B) Thiamin 
C) Vitamin D 
D) Ascorbic acid 
A) Folate 
B) Thiamin 
C) Vitamin D 
D) Ascorbic acid

Question 15

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

Accepted Answer

A) Toxicity level 
B) Tolerance level 
C) Risk concentration 
D) Optimum concentration 
A) Toxicity level 
B) Tolerance level 
C) Risk concentration 
D) Optimum concentration

Question 16

What is the chief reason for NOT using irradiation for preserving dairy products?

Accepted Answer

A) It imparts off flavors 
B) It coalesces the fat particles 
C) It is inefficient at killing microorganisms 
D) It results in high amounts of food radioactive particles 
A) It imparts off flavors 
B) It coalesces the fat particles 
C) It is inefficient at killing microorganisms 
D) It results in high amounts of food radioactive particles

Question 17

The FDA monitors pesticides by sampling

Accepted Answer

A) all food shipments for all pesticides. 
B) all food shipments for some pesticides. 
C) some food shipments for all pesticides. 
D) some food shipments for some pesticides. 
A) all food shipments for all pesticides. 
B) all food shipments for some pesticides. 
C) some food shipments for all pesticides. 
D) some food shipments for some pesticides.

Question 18

What organization is responsible for setting tolerance guidelines for the use of a pesticide on food?

Accepted Answer

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

Question 19

Which of the following is NOT among the characteristics of oysters in the diet?

Accepted Answer

A) They are the primary factor in traveler's diarrhea 
B) Eating them raw is a risk factor for some bacterial infections 
C) Some oyster-borne microbes are destroyed when the consumer drinks alcohol 
D) Many oyster-borne bacteria,but not viruses,are destroyed by some hot sauces 
A) They are the primary factor in traveler's diarrhea 
B) Eating them raw is a risk factor for some bacterial infections 
C) Some oyster-borne microbes are destroyed when the consumer drinks alcohol 
D) Many oyster-borne bacteria,but not viruses,are destroyed by some hot sauces

Question 20

To minimize the possibility of foodborne illness,hamburger should be cooked to an internal temperature (°F)of at least

Accepted Answer

A) 125. 
B) 140. 
C) 160. 
D) 195. 
A) 125. 
B) 140. 
C) 160. 
D) 195.

If the lowest level of a food additive that causes a harmful effect is 100 micrograms,what amount would be allowed by the FDA's margin of safety?

Which of the following is a feature of bovine growth hormone use in the United States?

Which of the following substances added to foods inhibits formation of botulinum toxin?

All of the following practices are known to minimize exposure to food pesticide residues EXCEPT

What classification is given to a substance that leaches from the inside lining of a can into the fruit,resulting in an off-flavor?

Which of the following toxic substances are formed from production of paper products used in food packaging?

What fraction of reported foodborne illnesses can be attributed to the food industry?

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

What term describes the possibility of harm from normal use of a substance?

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

If you suspect that you are suffering from a foodborne illness,appropriate actions to take include all of the following EXCEPT

Approximately how many people in the United States are killed by foodborne illness each year?

In cows infected with mad cow disease,which of the following tissues is generally free of the infectious agents?

What vitamin undergoes the most destruction in foods preserved with sulfites?

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

What is the chief reason for NOT using irradiation for preserving dairy products?

The FDA monitors pesticides by sampling

What organization is responsible for setting tolerance guidelines for the use of a pesticide on food?

Which of the following is NOT among the characteristics of oysters in the diet?

To minimize the possibility of foodborne illness,hamburger should be cooked to an internal temperature (°F)of at least

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

If the lowest level of a food additive that causes a harmful effect is 100 micrograms,what amount would be allowed by the FDA's margin of safety?

Which of the following is a feature of bovine growth hormone use in the United States?

Which of the following substances added to foods inhibits formation of botulinum toxin?

All of the following practices are known to minimize exposure to food pesticide residues EXCEPT

What classification is given to a substance that leaches from the inside lining of a can into the fruit,resulting in an off-flavor?

Which of the following toxic substances are formed from production of paper products used in food packaging?

What fraction of reported foodborne illnesses can be attributed to the food industry?

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

What term describes the possibility of harm from normal use of a substance?

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

If you suspect that you are suffering from a foodborne illness,appropriate actions to take include all of the following EXCEPT

Approximately how many people in the United States are killed by foodborne illness each year?

In cows infected with mad cow disease,which of the following tissues is generally free of the infectious agents?

What vitamin undergoes the most destruction in foods preserved with sulfites?

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

What is the chief reason for NOT using irradiation for preserving dairy products?

The FDA monitors pesticides by sampling

What organization is responsible for setting tolerance guidelines for the use of a pesticide on food?

Which of the following is NOT among the characteristics of oysters in the diet?

To minimize the possibility of foodborne illness,hamburger should be cooked to an internal temperature (°F)of at least

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