Question 1

The bacterial toxin that may contaminate improperly canned green beans is produced by

Accepted Answer

A)  Staphylococcus aureus. 
B)  Salmonella typhi. 
C)  Listeria monocytogenes. 
D)  Clostridium botulinum. 
A)  Staphylococcus aureus. 
B)  Salmonella typhi. 
C)  Listeria monocytogenes. 
D)  Clostridium botulinum. D

Question 2

Someone who has flu-like symptoms (severe diarrhea,fever,and headache)3 days after attending a catered event probably has

Accepted Answer

A)  influenza. 
B)  a food-borne infection. 
C)  bacterial food poisoning. 
D)  heavy metal poisoning. 
A)  influenza. 
B)  a food-borne infection. 
C)  bacterial food poisoning. 
D)  heavy metal poisoning. B

Question 3

If a food has a label description of low cholesterol,it must also be low in

Accepted Answer

A)  sodium. 
B)  calories. 
C)  saturated fat. 
D)  total fat. 
A)  sodium. 
B)  calories. 
C)  saturated fat. 
D)  total fat. C

Question 4

Farmers use pesticides to

Accepted Answer

A)  increase the shelf life of foods. 
B)  control plant diseases. 
C)  prevent food-borne disease. 
D)  increase crop yields. 
A)  increase the shelf life of foods. 
B)  control plant diseases. 
C)  prevent food-borne disease. 
D)  increase crop yields.

Question 5

The WIC program provides nutritious foods to

Accepted Answer

A)  low-income pregnant women who's infant's birth weight is less than 4 lbs. 
B)  all children between the ages of 2 and 5 who are in a preschool program. 
C)  all pregnant women and their children younger than 5 years who live in rental housing. 
D)  low-income women who are pregnant or breast-feeding and their children who are younger than 5 years. 
A)  low-income pregnant women who's infant's birth weight is less than 4 lbs. 
B)  all children between the ages of 2 and 5 who are in a preschool program. 
C)  all pregnant women and their children younger than 5 years who live in rental housing. 
D)  low-income women who are pregnant or breast-feeding and their children who are younger than 5 years.

Question 6

Children exposed to high levels of lead are at risk for

Accepted Answer

A)  mental deficits. 
B)  heart problems. 
C)  respiratory problems. 
D)  kidney problems. 
A)  mental deficits. 
B)  heart problems. 
C)  respiratory problems. 
D)  kidney problems.

Question 7

To increase shelf life,which of the following may be treated by irradiation?

Accepted Answer

A)  apples 
B)  yogurt 
C)  hotdogs 
D)  milk 
A)  apples 
B)  yogurt 
C)  hotdogs 
D)  milk

Question 8

Under the Commodity Supplemental Food Program,surpluses of perishable foods are

Accepted Answer

A)  bought by the government to distribute to the needy. 
B)  sold below market value in most places. 
C)  sent to Third World countries. 
D)  processed to make nonperishable food items. 
A)  bought by the government to distribute to the needy. 
B)  sold below market value in most places. 
C)  sent to Third World countries. 
D)  processed to make nonperishable food items.

Question 9

Food additives _____ the nutritional value of foods.

Accepted Answer

A)  decrease 
B)  sometimes increase 
C)  have no effect on 
D)  are legal only if they increase 
A)  decrease 
B)  sometimes increase 
C)  have no effect on 
D)  are legal only if they increase

Question 10

A microorganism that can live and grow without oxygen is called

Accepted Answer

A)  aerobic. 
B)  anaerobic. 
C)  antioxidant. 
D)  antibiotic. 
A)  aerobic. 
B)  anaerobic. 
C)  antioxidant. 
D)  antibiotic.

Question 11

A health claim allowed by the Food and Drug Administration would be

Accepted Answer

A)  low sodium and the prevention of hypertension. 
B)  a low-carbohydrate diet and the prevention of obesity. 
C)  supplemental vitamin A and the prevention of osteoporosis. 
D)  high protein intake and an increased risk of cancer. 
A)  low sodium and the prevention of hypertension. 
B)  a low-carbohydrate diet and the prevention of obesity. 
C)  supplemental vitamin A and the prevention of osteoporosis. 
D)  high protein intake and an increased risk of cancer.

Question 12

Most food-related hazards to consumers are caused by

Accepted Answer

A)  food-borne illness. 
B)  overuse of additives. 
C)  contamination of foods with pesticides. 
D)  eating fish from contaminated water. 
A)  food-borne illness. 
B)  overuse of additives. 
C)  contamination of foods with pesticides. 
D)  eating fish from contaminated water.

Question 13

To prevent food-borne parasitic infections,an important consideration for meat is to

Accepted Answer

A)  buy from a reliable source. 
B)  freeze before it is cooked. 
C)  cook thoroughly before eating. 
D)  store raw meat in air-tight packaging. 
A)  buy from a reliable source. 
B)  freeze before it is cooked. 
C)  cook thoroughly before eating. 
D)  store raw meat in air-tight packaging.

Question 14

A food item that is a particularly effective carrier of Staphylococcal food poisoning is

Accepted Answer

A)  potato salad. 
B)  an apple. 
C)  sweet potato. 
D)  a soda cracker. 
A)  potato salad. 
B)  an apple. 
C)  sweet potato. 
D)  a soda cracker.

Question 15

Hazard Analysis and Critical Control Point (HACCP)food safety systems

Accepted Answer

A)  include testing to ensure that food will not cause food-borne illness. 
B)  allow food safety inspectors to critique food production without visiting the site. 
C)  can be used only in restaurants and food-service facilities. 
D)  help prevent food-borne illness by controlling specific aspects of food production. 
A)  include testing to ensure that food will not cause food-borne illness. 
B)  allow food safety inspectors to critique food production without visiting the site. 
C)  can be used only in restaurants and food-service facilities. 
D)  help prevent food-borne illness by controlling specific aspects of food production.

Question 16

The National School Lunch Program provides meals for

Accepted Answer

A)  low income children. 
B)  all students. 
C)  children at nutritional risk. 
D)  children younger than 12 years. 
A)  low income children. 
B)  all students. 
C)  children at nutritional risk. 
D)  children younger than 12 years.

Question 17

A food item that contains lecithin is

Accepted Answer

A)  baking soda. 
B)  ice cream. 
C)  baked potato. 
D)  whole wheat bread. 
A)  baking soda. 
B)  ice cream. 
C)  baked potato. 
D)  whole wheat bread.

Question 18

The main government agency responsible for food safety is the

Accepted Answer

A)  Centers for Disease Control. 
B)  U.S. Food and Drug Administration (FD
A) . 
C)  U.S. Public Health Service (PHS). 
D)  Federal Trade Commission (FT
C) . 
A)  Centers for Disease Control. 
B)  U.S. Food and Drug Administration (FD
A) . 
C)  U.S. Public Health Service (PHS). 
D)  Federal Trade Commission (FT
C) .

Question 19

The Food and Drug Administration enforces federal regulations pertaining to

Accepted Answer

A)  the use of pesticides. 
B)  food prices. 
C)  nutrition labeling. 
D)  food subsidies. 
A)  the use of pesticides. 
B)  food prices. 
C)  nutrition labeling. 
D)  food subsidies.

Question 20

Farming methods that use natural means of pest control without the use of synthetic pesticides are called

Accepted Answer

A)  fossil fuel. 
B)  genetically modified. 
C)  organic. 
D)  irradiated. 
A)  fossil fuel. 
B)  genetically modified. 
C)  organic. 
D)  irradiated.

Exam 13: Community Food Supply and Health

The bacterial toxin that may contaminate improperly canned green beans is produced by

Someone who has flu-like symptoms (severe diarrhea,fever,and headache)3 days after attending a catered event probably has

If a food has a label description of low cholesterol,it must also be low in

Farmers use pesticides to

The WIC program provides nutritious foods to

Children exposed to high levels of lead are at risk for

To increase shelf life,which of the following may be treated by irradiation?

Under the Commodity Supplemental Food Program,surpluses of perishable foods are

Food additives _____ the nutritional value of foods.

A microorganism that can live and grow without oxygen is called

A health claim allowed by the Food and Drug Administration would be

Most food-related hazards to consumers are caused by

To prevent food-borne parasitic infections,an important consideration for meat is to

A food item that is a particularly effective carrier of Staphylococcal food poisoning is

Hazard Analysis and Critical Control Point (HACCP)food safety systems

The National School Lunch Program provides meals for

A food item that contains lecithin is

The main government agency responsible for food safety is the

The Food and Drug Administration enforces federal regulations pertaining to

Farming methods that use natural means of pest control without the use of synthetic pesticides are called

Food, Nutrition, and Health

Carbohydrates

Fats

Proteins

Digestion, Absorption, and Metabolism

Energy Balance

Vitamins

Minerals

Water Balance

Nutrition During Pregnancy and Lactation

Nutrition in Infancy, Childhood, and Adolescence

Nutrition for Adults: the Early, Middle, and Later Years

Food Habits and Cultural Patterns

Weight Management

Nutrition and Physical Fitness

Nutrition Care

Gastrointestinal and Accessory Organ Problems

Coronary Heart Disease and Hypertension

Diabetes Mellitus

Kidney Disease

Surgery and Nutrition Support

Nutrition Support in Cancer and Aids

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