Question 1

MATCHING
-Microorganism in water flushed out by reverse osmosis

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS S

Question 2

MATCHING
-A preservative commonly used to slow the development of off-flavors,odors,and color changes

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS B

Question 3

How much money do consumers spend each year on organic foods?

Accepted Answer

A)  $4 million 
B)  $40 million 
C)  $400 million 
D)  $4 billion 
E)  $40 billion 
A)  $4 million 
B)  $40 million 
C)  $400 million 
D)  $4 billion 
E)  $40 billion E

Question 4

Which of the following defines potable water?

Accepted Answer

A)  Water fit for drinking 
B)  Water that must be boiled before drinking 
C)  Water that is filled with contaminants 
D)  Water suitable only for use on lawns and gardens 
E)  Water to which fluoride has been added 
A)  Water fit for drinking 
B)  Water that must be boiled before drinking 
C)  Water that is filled with contaminants 
D)  Water suitable only for use on lawns and gardens 
E)  Water to which fluoride has been added

Question 5

About how many food samples are tested by the Total Diet Study each year?

Accepted Answer

A)  300 
B)  600 
C)  3000 
D)  6000 
E)  36,000 
A)  300 
B)  600 
C)  3000 
D)  6000 
E)  36,000

Question 6

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Accepted Answer

A)  10 seconds 
B)  20 seconds 
C)  45 seconds 
D)  1 minute 
E)  2 minutes 
A)  10 seconds 
B)  20 seconds 
C)  45 seconds 
D)  1 minute 
E)  2 minutes

Question 7

Which of the following nutrients are most vulnerable to losses during food preparation?

Accepted Answer

A)  Trace minerals 
B)  Fat-soluble vitamins 
C)  Polyunsaturated fats 
D)  Water-soluble vitamins 
E)  Simple carbohydrates 
A)  Trace minerals 
B)  Fat-soluble vitamins 
C)  Polyunsaturated fats 
D)  Water-soluble vitamins 
E)  Simple carbohydrates

Question 8

MATCHING
-A sodium salt used as a flavor enhancer

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS

Question 9

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.

Accepted Answer

The answer of An organic compound containing one or more...

Question 10

Commercial settings are responsible for a great many foodborne illnesses.What industry controls are in place to help prevent them? How are consumers made aware of potential problems?

Accepted Answer

All food producers use a Hazard Analysis

Question 11

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

Accepted Answer

A)  10% 
B)  20% 
C)  50% 
D)  70% 
E)  80% 
A)  10% 
B)  20% 
C)  50% 
D)  70% 
E)  80%

Question 12

MATCHING
-Term referring to a circumstance in which harm is possible under normal use conditions

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS

Question 13

MATCHING
-Organization that ensures public water systems meet minimum health standards

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS

Question 14

Which of the following terms refers to the harm that is likely under real-life conditions?

Accepted Answer

A)  Hazard 
B)  Toxicity 
C)  Bioinsecurity 
D)  Food insecurity 
E)  Riskiness 
A)  Hazard 
B)  Toxicity 
C)  Bioinsecurity 
D)  Food insecurity 
E)  Riskiness

Question 15

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA?

Accepted Answer

A)  Olive oil 
B)  Rice 
C)  Ground beef 
D)  Whole grain breads 
E)  Eggs 
A)  Olive oil 
B)  Rice 
C)  Ground beef 
D)  Whole grain breads 
E)  Eggs

Question 16

Which of the following is the leading cause of food contamination in the United States?

Accepted Answer

A)  Naturally occurring toxicants 
B)  Food poisoning from microbes 
C)  Pesticide residues from farmers 
D)  Food additives from the food industry 
E)  Deliberate contamination or sabotage 
A)  Naturally occurring toxicants 
B)  Food poisoning from microbes 
C)  Pesticide residues from farmers 
D)  Food additives from the food industry 
E)  Deliberate contamination or sabotage

Question 17

Which of the following statements accurately describes naturally occurring food toxicants?

Accepted Answer

A)  Lima beans contain deadly cyanide compounds. 
B)  Solanine poisoning is common in people who eat raw potatoes. 
C)  The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D)  People with thyroid problems should eat mustard greens and radishes raw. 
E)  Even small amounts of goitrogen-containing vegetables can cause thyroid problems. 
A)  Lima beans contain deadly cyanide compounds. 
B)  Solanine poisoning is common in people who eat raw potatoes. 
C)  The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D)  People with thyroid problems should eat mustard greens and radishes raw. 
E)  Even small amounts of goitrogen-containing vegetables can cause thyroid problems.

Question 18

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

Accepted Answer

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

Question 19

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

Accepted Answer

A)  15% 
B)  25% 
C)  33% 
D)  50% 
E)  75% 
A)  15% 
B)  25% 
C)  33% 
D)  50% 
E)  75%

Question 20

MATCHING
-Organism producing the most common food toxin in the United States.

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)Listeria
G)Organic
H)Saccharine
I)Hazard
J)Acrylamide
K)Toxicity
L)Solanine
M)Staphylococcus aureus
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Preservatives
R)Pesticides
S)Giardia
T)GRAS

MATCHING -Microorganism in water flushed out by reverse osmosis

MATCHING -A preservative commonly used to slow the development of off-flavors,odors,and color changes

How much money do consumers spend each year on organic foods?

Which of the following defines potable water?

About how many food samples are tested by the Total Diet Study each year?

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Which of the following nutrients are most vulnerable to losses during food preparation?

MATCHING -A sodium salt used as a flavor enhancer

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.

Commercial settings are responsible for a great many foodborne illnesses.What industry controls are in place to help prevent them? How are consumers made aware of potential problems?

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

MATCHING -Term referring to a circumstance in which harm is possible under normal use conditions

MATCHING -Organization that ensures public water systems meet minimum health standards

Which of the following terms refers to the harm that is likely under real-life conditions?

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA?

Which of the following is the leading cause of food contamination in the United States?

Which of the following statements accurately describes naturally occurring food toxicants?

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

MATCHING -Organism producing the most common food toxin in the United States.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Carbohydrates: Sugars,Starches and Fibers

The Lipids: Triglycerides,Phospholipids and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight,obesity and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins,A,D,E and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters

Exam 19: Consumer Concerns About Foods and Water

MATCHING -Microorganism in water flushed out by reverse osmosis

MATCHING -A preservative commonly used to slow the development of off-flavors,odors,and color changes

How much money do consumers spend each year on organic foods?

Which of the following defines potable water?

About how many food samples are tested by the Total Diet Study each year?

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Which of the following nutrients are most vulnerable to losses during food preparation?

MATCHING -A sodium salt used as a flavor enhancer

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.

Commercial settings are responsible for a great many foodborne illnesses.What industry controls are in place to help prevent them? How are consumers made aware of potential problems?

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

MATCHING -Term referring to a circumstance in which harm is possible under normal use conditions

MATCHING -Organization that ensures public water systems meet minimum health standards

Which of the following terms refers to the harm that is likely under real-life conditions?

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA?

Which of the following is the leading cause of food contamination in the United States?

Which of the following statements accurately describes naturally occurring food toxicants?

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

MATCHING -Organism producing the most common food toxin in the United States.

An Overview of Nutrition

Planning a Healthy Diet

Digestion,Absorption and Transport

The Carbohydrates: Sugars,Starches and Fibers

The Lipids: Triglycerides,Phospholipids and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight,obesity and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins,A,D,E and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters