Question 1

Match the following examples of food additives with the name of the class of food additives.
-Curing and pickling agents

Accepted Answer

A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E 
A) Salt, nitrates, and nitrites 
B) Bromates, peroxides, and ammonium chloride 
C) Pectins, gums, gelatins, and agars 
D) Yeast, baking powder, and baking soda 
E) BHA, BHT, and vitamin E

Question 2

Most health professionals agree that 200 to 300 milligrams of caffeine per day (equivalent to 2 to 3 cups of regular, brewed coffee) is safe to consume and may even have some health benefits.

Accepted Answer

A) True 
 B)False

Question 3

Common symptoms of foodborne illness include

Accepted Answer

A)  fever, skin rash, and itching. 
B)  coughing, wheezing, and difficulty breathing. 
C)  fever, diarrhea, and vomiting. 
D)  fever, headache, and muscle cramps. 
A)  fever, skin rash, and itching. 
B)  coughing, wheezing, and difficulty breathing. 
C)  fever, diarrhea, and vomiting. 
D)  fever, headache, and muscle cramps.

Question 4

Which of the following is not an example of an intentional food additive?

Accepted Answer

A)  Nitrates 
B)  Lecithin 
C)  Sucralose 
D)  Solanine 
A)  Nitrates 
B)  Lecithin 
C)  Sucralose 
D)  Solanine

Question 5

Sugar acts as a food preservative by

Accepted Answer

A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes. 
A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes.

Question 6

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Accepted Answer

A)  Oxalic acid 
B)  Avidin 
C)  Solanine 
D)  Safrole 
A)  Oxalic acid 
B)  Avidin 
C)  Solanine 
D)  Safrole

Question 7

Ground pork should be cooked to an internal temperature of ________ to destroy the parasite Trichinella spiralis.

Accepted Answer

A)  145°F (63°
C)  
B)  160°F (71°
C)  
C)  165°F (74°
C)  
D)  170°F (77°
C)  
A)  145°F (63°
C)  
B)  160°F (71°
C)  
C)  165°F (74°
C)  
D)  170°F (77°
C)

Question 8

________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

Accepted Answer

A)  Ionization 
B)  Pasteurization 
C)  Food irradiation 
D)  Sterilization 
A)  Ionization 
B)  Pasteurization 
C)  Food irradiation 
D)  Sterilization

Question 9

The Delaney Clause

Accepted Answer

A)  prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. 
B)  defines the maximum dosage of a food additive that causes no observable effects in rats and mice. 
C)  lists food additives that are generally recognized as safe. 
D)  grants the USDA jurisdiction over food additives. 
A)  prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. 
B)  defines the maximum dosage of a food additive that causes no observable effects in rats and mice. 
C)  lists food additives that are generally recognized as safe. 
D)  grants the USDA jurisdiction over food additives.

Question 10

Match the following terms with the descriptions below.
-Locavore

Accepted Answer

A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers 
A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

Question 11

Match the following terms with the descriptions below.
-Community supported agriculture

Accepted Answer

A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers 
A) A person who eats food that is grown and produced locally 
B) Partnership between local food producers and local consumers 
C) Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation 
D) Use of natural predators, parasites, or pathogens to control agricultural pests 
E) Agricultural system that respects the environment, community, livestock, farm workers, and consumers

Question 12

Which of the following has been linked with pesticide use?

Accepted Answer

A)  Birth defects and cancer 
B)  Creation of new and resistant species of pests 
C)  Unintentional distribution of pesticides in groundwater 
D)  All of these problems are related to pesticide use. 
A)  Birth defects and cancer 
B)  Creation of new and resistant species of pests 
C)  Unintentional distribution of pesticides in groundwater 
D)  All of these problems are related to pesticide use.

Question 13

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

Accepted Answer

A)  The elderly 
B)  Young children 
C)  Individuals with cancer 
D)  Teens 
A)  The elderly 
B)  Young children 
C)  Individuals with cancer 
D)  Teens

Question 14

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne

Accepted Answer

A)  infection. 
B)  intoxication. 
A)  infection. 
B)  intoxication.

Question 15

If you have just sliced raw poultry on your cutting board, there is an increased probability that ________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

A)  Salmonella 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Escherichia coli 
A)  Salmonella 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D)  Escherichia coli

Question 16

Which of the following agencies regulates pesticides?

Accepted Answer

A)  Environmental Protection Agency (EP
A)  
B)  Food and Drug Administration (FD
A)  
C)  National Oceanic and Atmospheric Administration (NOA
A)  Fisheries 
D)  United States Department of Agriculture (USD
A)  
A)  Environmental Protection Agency (EP
A)  
B)  Food and Drug Administration (FD
A)  
C)  National Oceanic and Atmospheric Administration (NOA
A)  Fisheries 
D)  United States Department of Agriculture (USD
A)

Question 17

Aseptic processing involves

Accepted Answer

A)  quickly freezing a food product after it is prepared. 
B)  drying foods to decrease water content. 
C)  sterilizing the package and food separately and then packaging the food. 
D)  the addition of chemical preservatives. 
A)  quickly freezing a food product after it is prepared. 
B)  drying foods to decrease water content. 
C)  sterilizing the package and food separately and then packaging the food. 
D)  the addition of chemical preservatives.

Question 18

The greatest health risk from food today is contamination via

Accepted Answer

A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions. 
A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions.

Question 19

Which of the following is true about food irradiation?

Accepted Answer

A)  The Food and Drug Administration (FD
A)  has banned food irradiation. 
B)  Irradiation does not affect the vitamin content of foods. 
C)  Foods that are irradiated do not require labeling as such. 
D)  Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food. 
A)  The Food and Drug Administration (FD
A)  has banned food irradiation. 
B)  Irradiation does not affect the vitamin content of foods. 
C)  Foods that are irradiated do not require labeling as such. 
D)  Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Question 20

Increasing the acid content of a food is especially effective in preventing the growth of

Accepted Answer

A)  yeast. 
B)  molds. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus. 
A)  yeast. 
B)  molds. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus.

Match the following examples of food additives with the name of the class of food additives. -Curing and pickling agents

Most health professionals agree that 200 to 300 milligrams of caffeine per day (equivalent to 2 to 3 cups of regular, brewed coffee) is safe to consume and may even have some health benefits.

Common symptoms of foodborne illness include

Which of the following is not an example of an intentional food additive?

Sugar acts as a food preservative by

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Ground pork should be cooked to an internal temperature of ________ to destroy the parasite Trichinella spiralis.

________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

The Delaney Clause

Match the following terms with the descriptions below. -Locavore

Match the following terms with the descriptions below. -Community supported agriculture

Which of the following has been linked with pesticide use?

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne

If you have just sliced raw poultry on your cutting board, there is an increased probability that ________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Which of the following agencies regulates pesticides?

Aseptic processing involves

The greatest health risk from food today is contamination via

Which of the following is true about food irradiation?

Increasing the acid content of a food is especially effective in preventing the growth of

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

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Exam 13: Protecting Our Food Supply

Match the following examples of food additives with the name of the class of food additives. -Curing and pickling agents

Most health professionals agree that 200 to 300 milligrams of caffeine per day (equivalent to 2 to 3 cups of regular, brewed coffee) is safe to consume and may even have some health benefits.

Common symptoms of foodborne illness include

Which of the following is not an example of an intentional food additive?

Sugar acts as a food preservative by

Which of the following naturally occurring substances limits the absorption of calcium and iron?

Ground pork should be cooked to an internal temperature of ________ to destroy the parasite Trichinella spiralis.

________ is a food preservation process that exposes food to radiation energy, preventing microbial growth.

The Delaney Clause

Match the following terms with the descriptions below. -Locavore

Match the following terms with the descriptions below. -Community supported agriculture

Which of the following has been linked with pesticide use?

Of the following groups, which have the lowest risk of becoming ill from foodborne illness?

Toxin-producing bacteria, such as Clostridium botulinum, that end up in food cause a disorder called a foodborne

If you have just sliced raw poultry on your cutting board, there is an increased probability that ________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Which of the following agencies regulates pesticides?

Aseptic processing involves

The greatest health risk from food today is contamination via

Which of the following is true about food irradiation?

Increasing the acid content of a food is especially effective in preventing the growth of

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters