Question 1

Which of the following food additives is added to meat and meat products to preserve their color and prevent rancidity?

Accepted Answer

A) Amyl acetate 
B) Vinegar 
C) Peroxides 
D) Nitrites 
E) Pectin 
A) Amyl acetate 
B) Vinegar 
C) Peroxides 
D) Nitrites 
E) Pectin

Question 2

_____ causes infections in humans that do not yield to standard antibiotics and often end in fatality.

Accepted Answer

A) Solanine from rotten potatoes 
B) Irradiated food 
C) Multidrug-resistant Staphylococcus aureus 
D) Mercury toxicity 
E) Clostridium botulinum 
A) Solanine from rotten potatoes 
B) Irradiated food 
C) Multidrug-resistant Staphylococcus aureus 
D) Mercury toxicity 
E) Clostridium botulinum

Question 3

Which of the following statements best describes Golden Rice?

Accepted Answer

A) Golden Rice is cheaper than white rice. 
B) Golden Rice is a rich source of proteins. 
C) Golden Rice is easier to digest than white rice. 
D) Golden Rice is a source of vitamin C. 
E) Golden Rice provides absorbable beta-carotene. 
A) Golden Rice is cheaper than white rice. 
B) Golden Rice is a rich source of proteins. 
C) Golden Rice is easier to digest than white rice. 
D) Golden Rice is a source of vitamin C. 
E) Golden Rice provides absorbable beta-carotene.

Question 4

Which of the following statements is true of olestra?

Accepted Answer

A) Olestra passes through the digestive tract unabsorbed. 
B) Olestra is fortified with vitamin C. 
C) Regular consumption of olestra causes serious side effects. 
D) Olestra is an artificial sweetener specifically made for diabetic individuals. 
E) Consumption of even small doses of olestra causes digestive distress. 
A) Olestra passes through the digestive tract unabsorbed. 
B) Olestra is fortified with vitamin C. 
C) Regular consumption of olestra causes serious side effects. 
D) Olestra is an artificial sweetener specifically made for diabetic individuals. 
E) Consumption of even small doses of olestra causes digestive distress.

Question 5

Which of the following statements is true regarding the safety of nonnutritive sweeteners?

Accepted Answer

A) You should avoid saccharin because it has been shown to cause bladder cancer in humans. 
B) Aspartame is dangerous because it has been shown to cause blindness. 
C) The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake (ADI)levels as safe. 
D) Current evidence shows that any amount of nonnutritive sweeteners, when consumed daily, poses no health risks in adults. 
E) Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora. 
A) You should avoid saccharin because it has been shown to cause bladder cancer in humans. 
B) Aspartame is dangerous because it has been shown to cause blindness. 
C) The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake (ADI)levels as safe. 
D) Current evidence shows that any amount of nonnutritive sweeteners, when consumed daily, poses no health risks in adults. 
E) Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora.

Question 6

To regulate the safety of additives in foods, manufacturers must follow certain rules that include:

Accepted Answer

A) using only those additives that are included in the GRAS list 
B) submitting proof that a new additive is safe after numerous tests 
C) using additives that have a toxic effect only when used in high doses 
D) using only those additives that cannot be detected or measured in foods 
E) using only USDA-approved food additives 
A) using only those additives that are included in the GRAS list 
B) submitting proof that a new additive is safe after numerous tests 
C) using additives that have a toxic effect only when used in high doses 
D) using only those additives that cannot be detected or measured in foods 
E) using only USDA-approved food additives

Question 7

The large ears of sweet corn available today are the result of:

Accepted Answer

A) evolution 
B) natural selection 
C) genetic engineerin 
D) selective breeding 
E) irradiation 
A) evolution 
B) natural selection 
C) genetic engineerin 
D) selective breeding 
E) irradiation

Question 8

One purpose of genetic engineering is to:

Accepted Answer

A) remove unwanted nutrient levels from foods 
B) make crops resistant to diseases 
C) clone animals that are raised as sources of meat 
D) promote all types of pests that attack specific plants 
E) mix genes from different members of the same species 
A) remove unwanted nutrient levels from foods 
B) make crops resistant to diseases 
C) clone animals that are raised as sources of meat 
D) promote all types of pests that attack specific plants 
E) mix genes from different members of the same species

Question 9

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Accepted Answer

A) use bleached white cardboard containers for microwaving 
B) transfer leftover foods into margarine tubs to reheat 
C) add a small amount of nitrites to the foods before heating 
D) use glass or ceramic containers for heating foods in the microwave 
E) start on medium-high power and then increase to high power during the second half of the heating time 
A) use bleached white cardboard containers for microwaving 
B) transfer leftover foods into margarine tubs to reheat 
C) add a small amount of nitrites to the foods before heating 
D) use glass or ceramic containers for heating foods in the microwave 
E) start on medium-high power and then increase to high power during the second half of the heating time

Question 10

Which of the following food preservatives is used to prevent oxidative browning of fruits and vegetables?

Accepted Answer

A) Propyl gallate 
B) Tartrazine 
C) Peroxides 
D) Pectin 
E) Amyl acetate 
A) Propyl gallate 
B) Tartrazine 
C) Peroxides 
D) Pectin 
E) Amyl acetate

Question 11

Which of the following methods should be used to thaw frozen meats?

Accepted Answer

A) Meats should be thawed beside a heat source such as a fire. 
B) Meats should be defrosted at room temperature. 
C) Meats should be defrosted in a bath of warm water. 
D) Meats should be thawed under hot, running water. 
E) Meats should be defrosted by placing them in the refrigerator. 
A) Meats should be thawed beside a heat source such as a fire. 
B) Meats should be defrosted at room temperature. 
C) Meats should be defrosted in a bath of warm water. 
D) Meats should be thawed under hot, running water. 
E) Meats should be defrosted by placing them in the refrigerator.

Question 12

Which of the following ingredients are the best known and most widely used antimicrobial agents?

Accepted Answer

A) Citric acid and peroxide 
B) Nitrites and vitamin C 
C) Spices and tartrazine 
D) Salt and sugar 
E) Sulfites and vitamin E 
A) Citric acid and peroxide 
B) Nitrites and vitamin C 
C) Spices and tartrazine 
D) Salt and sugar 
E) Sulfites and vitamin E

Question 13

To prevent contracting a serious illness from consuming oysters, you would:

Accepted Answer

A) consume them raw with hot sauce 
B) wash the oysters with an alcoholic beverage before consuming them raw 
C) consume them once cooked 
D) eat them with another variety of cooked seafood 
E) consume them raw only if they come from a reputable source 
A) consume them raw with hot sauce 
B) wash the oysters with an alcoholic beverage before consuming them raw 
C) consume them once cooked 
D) eat them with another variety of cooked seafood 
E) consume them raw only if they come from a reputable source

Question 14

You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbeque. What type of illness should you suspect?

Accepted Answer

A) Stomach flu 
B) Hepatitis 
C) E. coli infection 
D) Peptic ulcer 
E) Clostridium botulinum intoxication 
A) Stomach flu 
B) Hepatitis 
C) E. coli infection 
D) Peptic ulcer 
E) Clostridium botulinum intoxication

Question 15

Which of the following can cause Minamata disease?

Accepted Answer

A) Cadmium poisoning 
B) Ingestion of aflatoxin 
C) Ingestion of Salmonella -contaminated eggs and poultry 
D) Consumption of seafood high in methylmercury 
E) Arsenic poisoning 
A) Cadmium poisoning 
B) Ingestion of aflatoxin 
C) Ingestion of Salmonella -contaminated eggs and poultry 
D) Consumption of seafood high in methylmercury 
E) Arsenic poisoning

Question 16

Describe the FDA's position and regulations concerning the use of genetically modified foods.

Accepted Answer

The FDA evaluates the safety of today's

Question 17

After cooking, foods should be held at a minimum temperature of _____ until served.

Accepted Answer

A) 110°F 
B) 120°F 
C) 130°F 
D) 140°F 
E) 180°F 
A) 110°F 
B) 120°F 
C) 130°F 
D) 140°F 
E) 180°F

Question 18

Food dropped on a microbe-laden hard surface, such as a floor, becomes contaminated the moment it lands.

Accepted Answer

A) True 
 B)False

Question 19

Other than cross-contamination from other sources, list out the causes for the contamination of raw produce. What can consumers do to effectively reduce their risk of foodborne illnesses from raw produce?

Accepted Answer

Foods such as some raw produce grow clos

Question 20

A food manufacturer is packaging a food product that is susceptible to mold and bacterial growth. The food additive he is most likely to use to prevent this growth is:

Accepted Answer

A) acetic acid 
B) vitamin E 
C) propyl gallate 
D) carrageenan 
E) citric acid 
A) acetic acid 
B) vitamin E 
C) propyl gallate 
D) carrageenan 
E) citric acid

Which of the following food additives is added to meat and meat products to preserve their color and prevent rancidity?

_____ causes infections in humans that do not yield to standard antibiotics and often end in fatality.

Which of the following statements best describes Golden Rice?

Which of the following statements is true of olestra?

Which of the following statements is true regarding the safety of nonnutritive sweeteners?

To regulate the safety of additives in foods, manufacturers must follow certain rules that include:

The large ears of sweet corn available today are the result of:

One purpose of genetic engineering is to:

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Which of the following food preservatives is used to prevent oxidative browning of fruits and vegetables?

Which of the following methods should be used to thaw frozen meats?

Which of the following ingredients are the best known and most widely used antimicrobial agents?

To prevent contracting a serious illness from consuming oysters, you would:

You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbeque. What type of illness should you suspect?

Which of the following can cause Minamata disease?

Describe the FDA's position and regulations concerning the use of genetically modified foods.

After cooking, foods should be held at a minimum temperature of _____ until served.

Food dropped on a microbe-laden hard surface, such as a floor, becomes contaminated the moment it lands.

Other than cross-contamination from other sources, list out the causes for the contamination of raw produce. What can consumers do to effectively reduce their risk of foodborne illnesses from raw produce?

A food manufacturer is packaging a food product that is susceptible to mold and bacterial growth. The food additive he is most likely to use to prevent this growth is:

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

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Exam 12: Food Safety and Food Technology

Which of the following food additives is added to meat and meat products to preserve their color and prevent rancidity?

_____ causes infections in humans that do not yield to standard antibiotics and often end in fatality.

Which of the following statements best describes Golden Rice?

Which of the following statements is true of olestra?

Which of the following statements is true regarding the safety of nonnutritive sweeteners?

To regulate the safety of additives in foods, manufacturers must follow certain rules that include:

The large ears of sweet corn available today are the result of:

One purpose of genetic engineering is to:

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Which of the following food preservatives is used to prevent oxidative browning of fruits and vegetables?

Which of the following methods should be used to thaw frozen meats?

Which of the following ingredients are the best known and most widely used antimicrobial agents?

To prevent contracting a serious illness from consuming oysters, you would:

You experience vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbeque. What type of illness should you suspect?

Which of the following can cause Minamata disease?

Describe the FDA's position and regulations concerning the use of genetically modified foods.

After cooking, foods should be held at a minimum temperature of _____ until served.

Food dropped on a microbe-laden hard surface, such as a floor, becomes contaminated the moment it lands.

Other than cross-contamination from other sources, list out the causes for the contamination of raw produce. What can consumers do to effectively reduce their risk of foodborne illnesses from raw produce?

A food manufacturer is packaging a food product that is susceptible to mold and bacterial growth. The food additive he is most likely to use to prevent this growth is:

Food Choices and Human Health

Nutrition Tools: Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters