Question 1

MATCHING
-General term for antimicrobial agents,antioxidants,and other agents that retard spoil

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 2

MATCHING
-An artificial sweetener banned in the early 1980s

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 3

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?

Accepted Answer

A)  Lead acetate 
B)  Methylmercury 
C)  Arsenic 
D)  Polybrominated biphenyl (PB
B)  
E)  Polychlorinated biphenyl (PC
B)  
A)  Lead acetate 
B)  Methylmercury 
C)  Arsenic 
D)  Polybrominated biphenyl (PB
B)  
E)  Polychlorinated biphenyl (PC
B)

Question 4

MATCHING
-Nitrites combined with amines

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 5

About how many varieties of fruits and vegetables does the United States import from other countries?

Accepted Answer

A)  100 
B)  200 
C)  400 
D)  800 
E)  1600 
A)  100 
B)  200 
C)  400 
D)  800 
E)  1600

Question 6

Microorganisms capable of producing disease are called ________.

Accepted Answer

The answer of Microorganisms capable of producing disease are called...

Question 7

Briefly describe how genetic engineering differs from traditional selective breeding.

Accepted Answer

For centuries,farmers have been selectiv

Question 8

Which of the following was among the first products of genetic engineering?

Accepted Answer

A)  Corn kernels grown without the cob 
B)  Bananas that do not brown when peeled 
C)  Firmer tomatoes that stay ripe longer 
D)  Milk that does not spoil 
E)  Strawberries without seedy skins 
A)  Corn kernels grown without the cob 
B)  Bananas that do not brown when peeled 
C)  Firmer tomatoes that stay ripe longer 
D)  Milk that does not spoil 
E)  Strawberries without seedy skins

Question 9

MATCHING
-Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers,herbicides,insecticides,fungicides,preservatives,and other chemical ingredients

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 10

Pasteurization ________.

Accepted Answer

A)  inactivates all microorganisms in a food 
B)  is a sterilization process 
C)  involves the heat processing of food 
D)  eliminates threat of spoilage 
E)  increases the risk of Listeria 
A)  inactivates all microorganisms in a food 
B)  is a sterilization process 
C)  involves the heat processing of food 
D)  eliminates threat of spoilage 
E)  increases the risk of Listeria

Question 11

Which of the following terms is defined as a measure of the probability and severity of harm?

Accepted Answer

A)  Risk 
B)  Safety 
C)  Hazard 
D)  Toxicity 
E)  Danger 
A)  Risk 
B)  Safety 
C)  Hazard 
D)  Toxicity 
E)  Danger

Question 12

Discuss the two main sources of drinking water and how they differ.

Accepted Answer

Most major cities obtain their drinking

Question 13

MATCHING
-The gradual gathering of contaminants in the flesh of animals high on the food chain

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

MATCHING
-List of food additives that have long been in use and are scientifically safe

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 15

When is sushi safe to eat?

Accepted Answer

A)  After the fish has been frozen for 6 hours. 
B)  After a master chef has examined it for harmful microbes. 
C)  When fresh fish is labeled of "sushi grade." 
D)  When cooked seafood and other ingredients are combined. 
E)  When it is wrapped in seaweed and combined with fresh vegetables. 
A)  After the fish has been frozen for 6 hours. 
B)  After a master chef has examined it for harmful microbes. 
C)  When fresh fish is labeled of "sushi grade." 
D)  When cooked seafood and other ingredients are combined. 
E)  When it is wrapped in seaweed and combined with fresh vegetables.

Question 16

MATCHING
-Chemicals used to control insects and other organisms on plants,vegetables,fruits,and animals.

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 17

MATCHING
-Organization that certifies food colors

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 18

MATCHING
-Organism responsible for the most foodborne infections resulting in death

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 19

Which of the following is the most pesticide-contaminated food?

Accepted Answer

A)  Grapefruit 
B)  Cherry tomatoes 
C)  Grapes 
D)  Strawberries 
E)  Peaches 
A)  Grapefruit 
B)  Cherry tomatoes 
C)  Grapes 
D)  Strawberries 
E)  Peaches

Question 20

Bovine spongiform encephalopathy ________.

Accepted Answer

A)  affects the lymphatic system of cows 
B)  is also known as mad cow disease 
C)  cannot affect people 
D)  affects the cow's milk production 
E)  is passed to humans via the unsafe handling of red meat 
A)  affects the lymphatic system of cows 
B)  is also known as mad cow disease 
C)  cannot affect people 
D)  affects the cow's milk production 
E)  is passed to humans via the unsafe handling of red meat

MATCHING -General term for antimicrobial agents,antioxidants,and other agents that retard spoil

MATCHING -An artificial sweetener banned in the early 1980s

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?

MATCHING -Nitrites combined with amines

About how many varieties of fruits and vegetables does the United States import from other countries?

Microorganisms capable of producing disease are called ________.

Briefly describe how genetic engineering differs from traditional selective breeding.

Which of the following was among the first products of genetic engineering?

MATCHING -Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers,herbicides,insecticides,fungicides,preservatives,and other chemical ingredients

Pasteurization ________.

Which of the following terms is defined as a measure of the probability and severity of harm?

Discuss the two main sources of drinking water and how they differ.

MATCHING -The gradual gathering of contaminants in the flesh of animals high on the food chain

MATCHING -List of food additives that have long been in use and are scientifically safe

When is sushi safe to eat?

MATCHING -Chemicals used to control insects and other organisms on plants,vegetables,fruits,and animals.

MATCHING -Organization that certifies food colors

MATCHING -Organism responsible for the most foodborne infections resulting in death

Which of the following is the most pesticide-contaminated food?

Bovine spongiform encephalopathy ________.

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 -General term for antimicrobial agents,antioxidants,and other agents that retard spoil

MATCHING -An artificial sweetener banned in the early 1980s

To which toxic substance were 97% of all of Michigan residents exposed when it accidentally found its way into the food chain?

MATCHING -Nitrites combined with amines

About how many varieties of fruits and vegetables does the United States import from other countries?

Microorganisms capable of producing disease are called ________.

Briefly describe how genetic engineering differs from traditional selective breeding.

Which of the following was among the first products of genetic engineering?

MATCHING -Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers,herbicides,insecticides,fungicides,preservatives,and other chemical ingredients

Pasteurization ________.

Which of the following terms is defined as a measure of the probability and severity of harm?

Discuss the two main sources of drinking water and how they differ.

MATCHING -The gradual gathering of contaminants in the flesh of animals high on the food chain

MATCHING -List of food additives that have long been in use and are scientifically safe

When is sushi safe to eat?

MATCHING -Chemicals used to control insects and other organisms on plants,vegetables,fruits,and animals.

MATCHING -Organization that certifies food colors

MATCHING -Organism responsible for the most foodborne infections resulting in death

Which of the following is the most pesticide-contaminated food?

Bovine spongiform encephalopathy ________.

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