Question 1

Which of the following would the nurse identify as being a nontoxic metal?

Accepted Answer

A)  Lead 
B)  Iodine 
C)  Mercury 
D)  Silver 
A)  Lead 
B)  Iodine 
C)  Mercury 
D)  Silver B

Question 2

The first place a consumer should look when reading a food label is:

Accepted Answer

A)  % daily value 
B)  Total kcalories 
C)  Serving size 
D)  Grams of fat 
A)  % daily value 
B)  Total kcalories 
C)  Serving size 
D)  Grams of fat C

Question 3

The most effective means of minimizing the likelihood of foodborne illness is:

Accepted Answer

A)  Federal food inspection programs 
B)  Immunization of food handlers 
C)  Purchasing only organic foods 
D)  Good hand-washing practices 
A)  Federal food inspection programs 
B)  Immunization of food handlers 
C)  Purchasing only organic foods 
D)  Good hand-washing practices D

Question 4

The following statement is true:

Accepted Answer

A)  People need to be concerned about toxins from natural food. 
B)  Methyl mercury has been banned from food. 
C)  Food contains natural food intoxicants. 
D)  Additives generally decrease a food's shelf life. 
A)  People need to be concerned about toxins from natural food. 
B)  Methyl mercury has been banned from food. 
C)  Food contains natural food intoxicants. 
D)  Additives generally decrease a food's shelf life.

Question 5

"Cholesterol free" means that the product contains which of the following?

Accepted Answer

A)  No cholesterol. 
B)  No saturated fat. 
C)  Trace amounts of both cholesterol and saturated fat. 
D)  Less than 2 milligrams of cholesterol and 2 grams or less of saturated fat. 
A)  No cholesterol. 
B)  No saturated fat. 
C)  Trace amounts of both cholesterol and saturated fat. 
D)  Less than 2 milligrams of cholesterol and 2 grams or less of saturated fat.

Question 6

Which of the following measures is advised to prevent salmonellosis?

Accepted Answer

A)  Cook pork thoroughly. 
B)  Refrigerating food in small containers. 
C)  Never eat raw eggs. 
D)  Never drink raw milk. 
A)  Cook pork thoroughly. 
B)  Refrigerating food in small containers. 
C)  Never eat raw eggs. 
D)  Never drink raw milk.

Question 7

To be labeled as a good source of a particular vitamin, mineral, or fiber, one serving must contain what percentage of its daily value?

Accepted Answer

A)  5 to 8 
B)  10 to 19 
C)  20 to 29 
D)  30 to 39 
A)  5 to 8 
B)  10 to 19 
C)  20 to 29 
D)  30 to 39

Question 8

The most effective method of control used against botulism in the United States is:

Accepted Answer

A)  Cooking pork until it is gray and no pink is visible 
B)  Insisting that food handlers wash their hands after using the toilet 
C)  Inspecting meat thoroughly at the processing plant 
D)  Teaching homemakers to process home-canned foods correctly 
A)  Cooking pork until it is gray and no pink is visible 
B)  Insisting that food handlers wash their hands after using the toilet 
C)  Inspecting meat thoroughly at the processing plant 
D)  Teaching homemakers to process home-canned foods correctly

Question 9

Which illness is caused by eating food that contains a large number of disease-producing bacteria?

Accepted Answer

A)  Food intoxication 
B)  Food infection 
C)  Food contamination 
D)  Individual food susceptibility 
A)  Food intoxication 
B)  Food infection 
C)  Food contamination 
D)  Individual food susceptibility

Question 10

Ingredients are listed on a label in which order by weight

Accepted Answer

A)  Nutrient 
B)  Kilocalorie 
C)  Descending 
D)  Daily value 
A)  Nutrient 
B)  Kilocalorie 
C)  Descending 
D)  Daily value

Question 11

Which of the following conditions is caused by infestation with a worm?

Accepted Answer

A)  Botulism 
B)  Salmonellosis 
C)  Hepatitis A 
D)  Trichinosis 
A)  Botulism 
B)  Salmonellosis 
C)  Hepatitis A 
D)  Trichinosis

Question 12

A food containing 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Accepted Answer

A)  Extra lean 
B)  Lean 
C)  Light 
D)  Low fat 
A)  Extra lean 
B)  Lean 
C)  Light 
D)  Low fat

Question 13

An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:

Accepted Answer

A)  Botulism 
B)  Hepatitis A 
C)  Salmonellosis 
D)  Trichinosis 
A)  Botulism 
B)  Hepatitis A 
C)  Salmonellosis 
D)  Trichinosis

Question 14

Which of the following dairy products meets the legal definition of low fat?

Accepted Answer

A)  Whole milk, with 8 g of fat per cup 
B)  2% milk, with 5 g of fat per cup 
C)  1% milk, with 3 g of fat per cup 
D)  Sour cream, with 6 g of fat per 2 tablespoonfuls 
A)  Whole milk, with 8 g of fat per cup 
B)  2% milk, with 5 g of fat per cup 
C)  1% milk, with 3 g of fat per cup 
D)  Sour cream, with 6 g of fat per 2 tablespoonfuls

Question 15

Which of the following individuals is at increased risk of salmonellosis from a relatively small number of organisms?

Accepted Answer

A)  8-year-old boy 
B)  17-year-old girl 
C)  40-year-old man 
D)  73-year-old woman 
A)  8-year-old boy 
B)  17-year-old girl 
C)  40-year-old man 
D)  73-year-old woman

Question 16

To be labeled "high" in a particular nutrient, a food must contain at least ______% of the daily value for that nutrient.

Accepted Answer

A)  10 
B)  20 
C)  30 
D)  40 
A)  10 
B)  20 
C)  30 
D)  40

Question 17

The symptoms of which of the following usually appear 9 days after ingestion of the infected meat, but can vary from 2 to 28 days?

Accepted Answer

A)  Trichinosis 
B)  Norovirus 
C)  Staphylococcus aureus 
D)  Listeria 
A)  Trichinosis 
B)  Norovirus 
C)  Staphylococcus aureus 
D)  Listeria

Question 18

A food that contains less than 0.5 g of fat per serving can be labeled:

Accepted Answer

A)  Fat free 
B)  Low fat 
C)  Reduced fat 
D)  Light 
A)  Fat free 
B)  Low fat 
C)  Reduced fat 
D)  Light

Question 19

Which of the following statements about mold is true?

Accepted Answer

A)  It is generally safe to cut the mold from hard, aged cheese and to eat the interior. 
B)  Toasting bread after removing visible mold makes the bread safe to eat. 
C)  Molds are nuisances with no redeeming characteristics. 
D)  Molds frequently cause food spoilage but are not a health hazard. 
A)  It is generally safe to cut the mold from hard, aged cheese and to eat the interior. 
B)  Toasting bread after removing visible mold makes the bread safe to eat. 
C)  Molds are nuisances with no redeeming characteristics. 
D)  Molds frequently cause food spoilage but are not a health hazard.

Question 20

A food containing 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Accepted Answer

A)  Extra lean 
B)  Lean 
C)  Light 
D)  Low fat 
A)  Extra lean 
B)  Lean 
C)  Light 
D)  Low fat

Exam 13: Food Management

Which of the following would the nurse identify as being a nontoxic metal?

The first place a consumer should look when reading a food label is:

The most effective means of minimizing the likelihood of foodborne illness is:

The following statement is true:

"Cholesterol free" means that the product contains which of the following?

Which of the following measures is advised to prevent salmonellosis?

To be labeled as a good source of a particular vitamin, mineral, or fiber, one serving must contain what percentage of its daily value?

The most effective method of control used against botulism in the United States is:

Which illness is caused by eating food that contains a large number of disease-producing bacteria?

Ingredients are listed on a label in which order by weight

Which of the following conditions is caused by infestation with a worm?

A food containing 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:

Which of the following dairy products meets the legal definition of low fat?

Which of the following individuals is at increased risk of salmonellosis from a relatively small number of organisms?

To be labeled "high" in a particular nutrient, a food must contain at least ______% of the daily value for that nutrient.

The symptoms of which of the following usually appear 9 days after ingestion of the infected meat, but can vary from 2 to 28 days?

A food that contains less than 0.5 g of fat per serving can be labeled:

Which of the following statements about mold is true?

A food containing 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Nutrition in Human Health

Carbohydrates

Fats

Protein

Energy Balance

Vitamins

Minerals

Water

Digestion, Absorption, Metabolism, and Excretion

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: the Mature Adult

Nutrient Delivery

Interactions: Food and Nutrients Versus Medications and Supplements

Weight Management

Diet in Diabetes Mellitus and Hypoglycemia

Diet in Cardiovascular Disease

Diet in Renal Disease

Diet in Digestive Disease

Diet and Cancer

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

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