Question 1

Which infectious protein can lead to mad cow disease?

Accepted Answer

A)  Giardia 
B)  dinoflagellate 
C)  recombinant DNA 
D)  prion 
A)  Giardia 
B)  dinoflagellate 
C)  recombinant DNA 
D)  prion

Question 2

Which agency monitors all confirmed cases of foodborne illness?

Accepted Answer

A)  FDA 
B)  CDC 
C)  USDA 
D)  EPA 
A)  FDA 
B)  CDC 
C)  USDA 
D)  EPA

Question 3

Eating undercooked pork can cause trichenellosis when it contains

Accepted Answer

A)  mycotoxins. 
B)  helminth larvae. 
C)  Shigella bacteria. 
D)  prions. 
A)  mycotoxins. 
B)  helminth larvae. 
C)  Shigella bacteria. 
D)  prions.

Question 4

Which of the following food preservation methods limits spoilage by replacing oxygen with an inert gas?

Accepted Answer

A)  aseptic packaging 
B)  high-pressure processing 
C)  pasteurization 
D)  modified atmosphere packaging 
A)  aseptic packaging 
B)  high-pressure processing 
C)  pasteurization 
D)  modified atmosphere packaging

Question 5

Which of the following is NOT one of the body's defenses against foodborne microbes?

Accepted Answer

A)  vomiting and diarrhea 
B)  enzymes in saliva 
C)  hydrochloric acid in the stomach 
D)  decreased inflammatory response 
A)  vomiting and diarrhea 
B)  enzymes in saliva 
C)  hydrochloric acid in the stomach 
D)  decreased inflammatory response

Question 6

Which process is used to create a genetically modified organism?

Accepted Answer

A)  recombinant DNA technology 
B)  biomagnification 
C)  cross-contamination 
D)  irradiation 
A)  recombinant DNA technology 
B)  biomagnification 
C)  cross-contamination 
D)  irradiation

Question 7

Which of the following would be most at risk of developing a foodborne illness?

Accepted Answer

A)  a pregnant woman 
B)  a developing fetus 
C)  a middle-aged man in good health 
D)  an endurance athlete 
A)  a pregnant woman 
B)  a developing fetus 
C)  a middle-aged man in good health 
D)  an endurance athlete

Question 8

What is a major dietary source of dioxins?

Accepted Answer

A)  tofu 
B)  beer and wine 
C)  mushrooms 
D)  fatty meats 
A)  tofu 
B)  beer and wine 
C)  mushrooms 
D)  fatty meats

Question 9

Which of the following foods contains emulsifiers?

Accepted Answer

A)  canned maraschino cherries 
B)  frozen vegetables 
C)  mayonnaise 
D)  packaged ground beef 
A)  canned maraschino cherries 
B)  frozen vegetables 
C)  mayonnaise 
D)  packaged ground beef

Question 10

Describe how the human body defends itself after contracting a foodborne illness.

Accepted Answer

When the human body contracts a foodborn

Question 11

Marguerite likes fish and seafood, but she is concerned about its mercury content. Which of the following would you advise her to avoid?

Accepted Answer

A)  swordfish 
B)  cod 
C)  salmon 
D)  shrimp 
A)  swordfish 
B)  cod 
C)  salmon 
D)  shrimp

Question 12

Because they do not contain proteins, GMOs pose no allergy risk.

Accepted Answer

A) True 
 B)False

Question 13

The foodborne illness caused by Campylobacter is associated with consuming

Accepted Answer

A)  grains that have been stored in a moist environment. 
B)  raw eggs. 
C)  tapeworms. 
D)  uncooked fruits or vegetables. 
A)  grains that have been stored in a moist environment. 
B)  raw eggs. 
C)  tapeworms. 
D)  uncooked fruits or vegetables.

Question 14

Food insecurity is defined as

Accepted Answer

A)  low family income that prevents the purchase of pesticide-free foods. 
B)  lack of ability to regularly obtain foods with sufficient Calories and nutrients. 
C)  health threats from imported foods. 
D)  the loss of variety in available food crops. 
A)  low family income that prevents the purchase of pesticide-free foods. 
B)  lack of ability to regularly obtain foods with sufficient Calories and nutrients. 
C)  health threats from imported foods. 
D)  the loss of variety in available food crops.

Question 15

What food additive is used to keep moisture in foods such as chewing gum and shredded coconut?

Accepted Answer

A)  emulsifiers 
B)  desiccants 
C)  stabilizers 
D)  humectants 
A)  emulsifiers 
B)  desiccants 
C)  stabilizers 
D)  humectants

Question 16

One limitation of using aseptic packaging is that it is an environmentally unfriendly process.

Accepted Answer

A) True 
 B)False

Question 17

The toxins produced by microbes are destroyed by heat.

Accepted Answer

A) True 
 B)False

Question 18

Cows, pigs, and other animals treated with antibiotics are a potential source of

Accepted Answer

A)  mycotoxins. 
B)  methicillin-resistant Staphylococcus aureus (MRS
A) . 
C)  lead. 
D)  mercury. 
A)  mycotoxins. 
B)  methicillin-resistant Staphylococcus aureus (MRS
A) . 
C)  lead. 
D)  mercury.

Question 19

The vitamin that is often added to fat-based products in order to prevent rancidity is

Accepted Answer

A)  vitamin A 
B)  thiamin. 
C)  vitamin C 
D)  vitamin E 
A)  vitamin A 
B)  thiamin. 
C)  vitamin C 
D)  vitamin E

Question 20

Potatoes exposed to prolonged light can produce which toxin?

Accepted Answer

A)  botulism toxin 
B)  Shiga toxin 
C)  solanine toxin 
D)  mycotoxin 
A)  botulism toxin 
B)  Shiga toxin 
C)  solanine toxin 
D)  mycotoxin

Which infectious protein can lead to mad cow disease?

Which agency monitors all confirmed cases of foodborne illness?

Eating undercooked pork can cause trichenellosis when it contains

Which of the following food preservation methods limits spoilage by replacing oxygen with an inert gas?

Which of the following is NOT one of the body's defenses against foodborne microbes?

Which process is used to create a genetically modified organism?

Which of the following would be most at risk of developing a foodborne illness?

What is a major dietary source of dioxins?

Which of the following foods contains emulsifiers?

Describe how the human body defends itself after contracting a foodborne illness.

Marguerite likes fish and seafood, but she is concerned about its mercury content. Which of the following would you advise her to avoid?

Because they do not contain proteins, GMOs pose no allergy risk.

The foodborne illness caused by Campylobacter is associated with consuming

Food insecurity is defined as

What food additive is used to keep moisture in foods such as chewing gum and shredded coconut?

One limitation of using aseptic packaging is that it is an environmentally unfriendly process.

The toxins produced by microbes are destroyed by heat.

Cows, pigs, and other animals treated with antibiotics are a potential source of

The vitamin that is often added to fat-based products in order to prevent rancidity is

Potatoes exposed to prolonged light can produce which toxin?

Nutrition: Making It Work for You

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Vitamins: Micronutrients With Macro Powers

Minerals: Building and Moving Our Body

Fluid Balance, Water, and Alcohol

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Throughout the Life Cycle

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Exam 12: Food Safety, Technology, and the New Food Movement

Which infectious protein can lead to mad cow disease?

Which agency monitors all confirmed cases of foodborne illness?

Eating undercooked pork can cause trichenellosis when it contains

Which of the following food preservation methods limits spoilage by replacing oxygen with an inert gas?

Which of the following is NOT one of the body's defenses against foodborne microbes?

Which process is used to create a genetically modified organism?

Which of the following would be most at risk of developing a foodborne illness?

What is a major dietary source of dioxins?

Which of the following foods contains emulsifiers?

Describe how the human body defends itself after contracting a foodborne illness.

Marguerite likes fish and seafood, but she is concerned about its mercury content. Which of the following would you advise her to avoid?

Because they do not contain proteins, GMOs pose no allergy risk.

The foodborne illness caused by Campylobacter is associated with consuming

Food insecurity is defined as

What food additive is used to keep moisture in foods such as chewing gum and shredded coconut?

One limitation of using aseptic packaging is that it is an environmentally unfriendly process.

The toxins produced by microbes are destroyed by heat.

Cows, pigs, and other animals treated with antibiotics are a potential source of

The vitamin that is often added to fat-based products in order to prevent rancidity is

Potatoes exposed to prolonged light can produce which toxin?

Nutrition: Making It Work for You

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Vitamins: Micronutrients With Macro Powers

Minerals: Building and Moving Our Body

Fluid Balance, Water, and Alcohol

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Throughout the Life Cycle

Filters