Question 1

Which of the following is a natural toxicant found in lima beans?

Accepted Answer

A)  Cyanogens 
B)  Solanine 
C)  Goitrogens 
D)  Hallucinogens 
E)  Narcotic-like substances 
A)  Cyanogens 
B)  Solanine 
C)  Goitrogens 
D)  Hallucinogens 
E)  Narcotic-like substances

Question 2

In the United States,annual sales of bottle water average to about ________ gallons per person.

Accepted Answer

A)  12 
B)  35 
C)  50 
D)  75 
E)  90 
A)  12 
B)  35 
C)  50 
D)  75 
E)  90

Question 3

While preparing fajitas for dinner,Devin uses his sharpest knife to slice a piece of beef steak and then uses the same knife to chop the raw red peppers,tomatoes,and onions for his dish.He heated the meat until it reached an internal temperature of 145°.Immediately after dinner,Devin put all leftovers in an airtight container in the refrigerator.A few hours later,Devin and his family became ill.Which of the following describes Devin's neglect that led to his family's illness?

Accepted Answer

A)  Contamination 
B)  Cross-contamination 
C)  Hazard Analysis Critical Control Points 
D)  Improper refrigeration of leftovers 
E)  Improper cooking temperatures 
A)  Contamination 
B)  Cross-contamination 
C)  Hazard Analysis Critical Control Points 
D)  Improper refrigeration of leftovers 
E)  Improper cooking temperatures

Question 4

Which of the following defines the FDA's de minimis rule?

Accepted Answer

A)  A requirement that the least toxic food additive be used on foods 
B)  The minimum amount of a food particle that can be detected 
C)  The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame 
D)  The amount of a food additive that causes no more than a one-in-a-million lifetime risk of cancer to human beings 
E)  The amount of a food additive that causes no more than a one-in-a-million risk of birth defects in human beings 
A)  A requirement that the least toxic food additive be used on foods 
B)  The minimum amount of a food particle that can be detected 
C)  The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame 
D)  The amount of a food additive that causes no more than a one-in-a-million lifetime risk of cancer to human beings 
E)  The amount of a food additive that causes no more than a one-in-a-million risk of birth defects in human beings

Question 5

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

Accepted Answer

A)  3 to 5 days 
B)  1 week 
C)  2 to 4 weeks 
D)  3 to 5 weeks 
E)  4 to 6 weeks 
A)  3 to 5 days 
B)  1 week 
C)  2 to 4 weeks 
D)  3 to 5 weeks 
E)  4 to 6 weeks

Question 6

What percentage of all the earth's water is potable?

Accepted Answer

A)  1 
B)  5 
C)  10 
D)  15 
E)  20 
A)  1 
B)  5 
C)  10 
D)  15 
E)  20

Question 7

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Accepted Answer

A)  125 
B)  140 
C)  145 
D)  165 
E)  212 
A)  125 
B)  140 
C)  145 
D)  165 
E)  212

Question 8

Approximately how many people in the United States die from foodborne illnesses each year?

Accepted Answer

A)  3000 
B)  5000 
C)  7000 
D)  9000 
E)  11,000 
A)  3000 
B)  5000 
C)  7000 
D)  9000 
E)  11,000

Question 9

Which of the following accurately describes bovine growth hormone use in the United States?

Accepted Answer

A)  It is only biologically active in humans when injected. 
B)  It cannot be detected in meat or milk of cows receiving it. 
C)  If consumed from foods, it is digested by enzymes in the GI tract. 
D)  If consumed from foods, it could potentially stimulate receptors for human growth hormone. 
E)  Testing of BGH has indicated that its risks to human health are, at most, minor. 
A)  It is only biologically active in humans when injected. 
B)  It cannot be detected in meat or milk of cows receiving it. 
C)  If consumed from foods, it is digested by enzymes in the GI tract. 
D)  If consumed from foods, it could potentially stimulate receptors for human growth hormone. 
E)  Testing of BGH has indicated that its risks to human health are, at most, minor.

Question 10

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Accepted Answer

A)  140 
B)  152 
C)  165 
D)  180 
E)  212 
A)  140 
B)  152 
C)  165 
D)  180 
E)  212

Question 11

Which of the following foods likely contains acrylamide?

Accepted Answer

A)  Raw potatoes 
B)  French fries 
C)  Raw carrots 
D)  Grilled swordfish 
E)  White rice 
A)  Raw potatoes 
B)  French fries 
C)  Raw carrots 
D)  Grilled swordfish 
E)  White rice

Question 12

What organism produces the most common food toxin,affecting more than 1 million people each year?

Accepted Answer

A)  Escherichia coli 
B)  Vibrio vulnificus 
C)  Staphylococcus aureus 
D)  Lactobacillus acidophilus 
E)  Clostridium perfringens 
A)  Escherichia coli 
B)  Vibrio vulnificus 
C)  Staphylococcus aureus 
D)  Lactobacillus acidophilus 
E)  Clostridium perfringens

Question 13

What vitamin is destroyed in foods preserved with sulfites?

Accepted Answer

A)  Folate 
B)  Thiamin 
C)  Vitamin D 
D)  Tocopherol 
E)  Vitamin K 
A)  Folate 
B)  Thiamin 
C)  Vitamin D 
D)  Tocopherol 
E)  Vitamin K

Question 14

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Accepted Answer

A)  Toxicity level 
B)  Tolerance level 
C)  Residue maximization 
D)  Risk concentration 
E)  Adverse concentration 
A)  Toxicity level 
B)  Tolerance level 
C)  Residue maximization 
D)  Risk concentration 
E)  Adverse concentration

Question 15

Describe two antimicrobial intentional food additives.

Accepted Answer

Foods can go bad in many ways.One way is

Question 16

Which chemical typically is used to decaffeinate coffee?

Accepted Answer

A)  Nitric acid 
B)  Sodium propionate 
C)  Methylene chloride 
D)  Polybrominated biphenyl 
E)  Hydrochloric acid 
A)  Nitric acid 
B)  Sodium propionate 
C)  Methylene chloride 
D)  Polybrominated biphenyl 
E)  Hydrochloric acid

Question 17

What industry controls are in place to help prevent foodborne illnesses?

Accepted Answer

A)  The United States does not import foods from any countries that do not monitor food safety at the government level. 
B)  Foods like fish, meats, and nuts must display the country of origin on the label. 
C)  The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods. 
D)  All countries that trade meats, seafood, and produce routinely monitor their products for safety. 
E)  Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns. 
A)  The United States does not import foods from any countries that do not monitor food safety at the government level. 
B)  Foods like fish, meats, and nuts must display the country of origin on the label. 
C)  The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods. 
D)  All countries that trade meats, seafood, and produce routinely monitor their products for safety. 
E)  Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns.

Question 18

Which of the following statements about the GRAS list is true?

Accepted Answer

A)  There are only three substances currently on the list: salt, sugar, and caffeine. 
B)  Items on the list have never been removed; therefore, it is most trustworthy. 
C)  It was established by the FDA in 1958. 
D)  Substances on the list have no risk of causing cancer. 
E)  Public outcry is not a sufficient reason to review a substance on the list. 
A)  There are only three substances currently on the list: salt, sugar, and caffeine. 
B)  Items on the list have never been removed; therefore, it is most trustworthy. 
C)  It was established by the FDA in 1958. 
D)  Substances on the list have no risk of causing cancer. 
E)  Public outcry is not a sufficient reason to review a substance on the list.

Question 19

Among foodborne infections,what organism is the leading cause of hospitalization?

Accepted Answer

A)  Listeria 
B)  Clostridium perfringens 
C)  Salmonella 
D)  Campylobacter 
E)  Staphylococcus aureus 
A)  Listeria 
B)  Clostridium perfringens 
C)  Salmonella 
D)  Campylobacter 
E)  Staphylococcus aureus

Question 20

MATCHING
-Narcotic-like substance found in potato sprouts

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

Which of the following is a natural toxicant found in lima beans?

In the United States,annual sales of bottle water average to about ________ gallons per person.

Which of the following defines the FDA's de minimis rule?

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

What percentage of all the earth's water is potable?

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Approximately how many people in the United States die from foodborne illnesses each year?

Which of the following accurately describes bovine growth hormone use in the United States?

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Which of the following foods likely contains acrylamide?

What organism produces the most common food toxin,affecting more than 1 million people each year?

What vitamin is destroyed in foods preserved with sulfites?

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Describe two antimicrobial intentional food additives.

Which chemical typically is used to decaffeinate coffee?

What industry controls are in place to help prevent foodborne illnesses?

Which of the following statements about the GRAS list is true?

Among foodborne infections,what organism is the leading cause of hospitalization?

MATCHING -Narcotic-like substance found in potato sprouts

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

Which of the following is a natural toxicant found in lima beans?

In the United States,annual sales of bottle water average to about ________ gallons per person.

Which of the following defines the FDA's de minimis rule?

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

What percentage of all the earth's water is potable?

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Approximately how many people in the United States die from foodborne illnesses each year?

Which of the following accurately describes bovine growth hormone use in the United States?

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Which of the following foods likely contains acrylamide?

What organism produces the most common food toxin,affecting more than 1 million people each year?

What vitamin is destroyed in foods preserved with sulfites?

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Describe two antimicrobial intentional food additives.

Which chemical typically is used to decaffeinate coffee?

What industry controls are in place to help prevent foodborne illnesses?

Which of the following statements about the GRAS list is true?

Among foodborne infections,what organism is the leading cause of hospitalization?

MATCHING -Narcotic-like substance found in potato sprouts

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