Question 1

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed?

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 2

Which of the following statements accurately describes the Total Diet Study?

Accepted Answer

A)  The goal is to estimate the dietary intakes of pesticide residues for people in all age groups. 
B)  The survey is conducted twice a year. 
C)  Surveyors purchase about 100 foods in either New York or Los Angeles. 
D)  The survey reports on hundreds of samples of food, all domestically grown. 
E)  Fresh seafood and dairy products are studied most heavily. 
A)  The goal is to estimate the dietary intakes of pesticide residues for people in all age groups. 
B)  The survey is conducted twice a year. 
C)  Surveyors purchase about 100 foods in either New York or Los Angeles. 
D)  The survey reports on hundreds of samples of food, all domestically grown. 
E)  Fresh seafood and dairy products are studied most heavily.

Question 3

Which of the following statements accurately describes environmental contaminants in the US food supply?

Accepted Answer

A)  Virtually all fish contain trace amounts of mercury. 
B)  Typically, swordfish has the least mercury contamination of all seafood. 
C)  Young children should avoid eating any seafood to avoid risks of toxicity. 
D)  Contamination is usually greater in farm-raised fish than in ocean fish. 
E)  Older fish are generally safer than younger fish, since they have had more time to excrete the mercury. 
A)  Virtually all fish contain trace amounts of mercury. 
B)  Typically, swordfish has the least mercury contamination of all seafood. 
C)  Young children should avoid eating any seafood to avoid risks of toxicity. 
D)  Contamination is usually greater in farm-raised fish than in ocean fish. 
E)  Older fish are generally safer than younger fish, since they have had more time to excrete the mercury.

Question 4

How can consumers minimize nutrient losses during food preparation?

Accepted Answer

In addition to selecting nutritious food

Question 5

Which of the following may cause Clostridium botulinum poisoning?

Accepted Answer

A)  Untreated water 
B)  Rotting vegetables 
C)  Unpasteurized milk 
D)  Improperly canned vegetables 
E)  Unwashed fruits 
A)  Untreated water 
B)  Rotting vegetables 
C)  Unpasteurized milk 
D)  Improperly canned vegetables 
E)  Unwashed fruits

Question 6

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

Accepted Answer

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

Question 7

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?

Accepted Answer

A)  BHA 
B)  Sulfites 
C)  Nitrites 
D)  BHT 
E)  MSG 
A)  BHA 
B)  Sulfites 
C)  Nitrites 
D)  BHT 
E)  MSG

Question 8

________ are salts added to foods (often to preserve meats),which prevent botulism.

Accepted Answer

The answer of ________ are salts added to foods (often...

Question 9

MATCHING
-Hormone produced naturally in a cow that promotes growth and milk production

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

Which statement accurately describes food irradiation?

Accepted Answer

A)  It allows milk to be kept shelf stable and in boxes. 
B)  It is used exclusively in the United States. 
C)  US consumers have embraced the idea of irradiated food because of the significant benefits to safety. 
D)  If a food or any of its ingredients has been irradiated, a symbol appears on the label. 
E)  It is sometimes called cold pasteurization. 
A)  It allows milk to be kept shelf stable and in boxes. 
B)  It is used exclusively in the United States. 
C)  US consumers have embraced the idea of irradiated food because of the significant benefits to safety. 
D)  If a food or any of its ingredients has been irradiated, a symbol appears on the label. 
E)  It is sometimes called cold pasteurization.

Question 11

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

Accepted Answer

A)  biofortification 
B)  reverse DNA enrichment 
C)  USDA-approved enrichment 
D)  nutritional trans-biodevelopment 
E)  artificial fortification 
A)  biofortification 
B)  reverse DNA enrichment 
C)  USDA-approved enrichment 
D)  nutritional trans-biodevelopment 
E)  artificial fortification

Question 12

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

Accepted Answer

A)  use the "USDA organic" seal 
B)  claim to be organic on the front panel 
C)  list up to three organic ingredients on the front panel 
D)  not make any claims about organic ingredients anywhere 
E)  list the potential health benefits of organic eating on the side panel 
A)  use the "USDA organic" seal 
B)  claim to be organic on the front panel 
C)  list up to three organic ingredients on the front panel 
D)  not make any claims about organic ingredients anywhere 
E)  list the potential health benefits of organic eating on the side panel

Question 13

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Accepted Answer

The answer of Two or more cases of a similar...

Question 14

Name three naturally occurring toxicants in foods and ways to minimize exposure to them.

Accepted Answer

Cabbage,bok choy,turnips,mustard greens,

Question 15

USDA regulations allow a food product to be labeled "organic" only if it ________.

Accepted Answer

A)  has been irradiated 
B)  contains genetically engineered ingredients 
C)  was made with at least 95% organic ingredients 
D)  was grown with fertilizer made from sewer sludge 
E)  was grown in the United States. 
A)  has been irradiated 
B)  contains genetically engineered ingredients 
C)  was made with at least 95% organic ingredients 
D)  was grown with fertilizer made from sewer sludge 
E)  was grown in the United States.

Question 16

Which of the following are examples of heavy metals?

Accepted Answer

A)  Mercury and lead 
B)  Iron and chromium 
C)  Carbon and nitrogen 
D)  Molybdenum and fluoride 
E)  Manganese and magnesium 
A)  Mercury and lead 
B)  Iron and chromium 
C)  Carbon and nitrogen 
D)  Molybdenum and fluoride 
E)  Manganese and magnesium

Question 17

Which of the following is destroyed by bacteriophages added to processed meat and poultry?

Accepted Answer

A)  Listeria monocytogenes 
B)  Vibrio vulnificus 
C)  Staphylococcus aureus 
D)  Lactobacillus acidophilus 
E)  Clostridium perfringens 
A)  Listeria monocytogenes 
B)  Vibrio vulnificus 
C)  Staphylococcus aureus 
D)  Lactobacillus acidophilus 
E)  Clostridium perfringens

Question 18

MATCHING
-Term referring to a substance's ability to harm living organisms at high concentrations

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

What is the chief purpose of using ozone as a commercial water treatment?

Accepted Answer

A)  It disinfects water. 
B)  It complexes with heavy metals. 
C)  It stabilizes carbon filtration. 
D)  It removes chlorine and enhances taste. 
E)  It softens the water. 
A)  It disinfects water. 
B)  It complexes with heavy metals. 
C)  It stabilizes carbon filtration. 
D)  It removes chlorine and enhances taste. 
E)  It softens the water.

Question 20

Which of the following is a characteristic of botulism?

Accepted Answer

A)  A chief symptom is progressive paralysis of the respiratory system. 
B)  With immediate treatment, a full recovery takes 24 hours. 
C)  It is caused by the organism Staphylococcus aureus. 
D)  It is a toxicant produced in foods stored under aerobic conditions. 
E)  Symptoms may take several weeks to appear. 
A)  A chief symptom is progressive paralysis of the respiratory system. 
B)  With immediate treatment, a full recovery takes 24 hours. 
C)  It is caused by the organism Staphylococcus aureus. 
D)  It is a toxicant produced in foods stored under aerobic conditions. 
E)  Symptoms may take several weeks to appear.

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed?

Which of the following statements accurately describes the Total Diet Study?

Which of the following statements accurately describes environmental contaminants in the US food supply?

How can consumers minimize nutrient losses during food preparation?

Which of the following may cause Clostridium botulinum poisoning?

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?

________ are salts added to foods (often to preserve meats),which prevent botulism.

MATCHING -Hormone produced naturally in a cow that promotes growth and milk production

Which statement accurately describes food irradiation?

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Name three naturally occurring toxicants in foods and ways to minimize exposure to them.

USDA regulations allow a food product to be labeled "organic" only if it ________.

Which of the following are examples of heavy metals?

Which of the following is destroyed by bacteriophages added to processed meat and poultry?

MATCHING -Term referring to a substance's ability to harm living organisms at high concentrations

What is the chief purpose of using ozone as a commercial water treatment?

Which of the following is a characteristic of botulism?

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 terms refers to the potential for a substance to cause harm if enough is consumed?

Which of the following statements accurately describes the Total Diet Study?

Which of the following statements accurately describes environmental contaminants in the US food supply?

How can consumers minimize nutrient losses during food preparation?

Which of the following may cause Clostridium botulinum poisoning?

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?

________ are salts added to foods (often to preserve meats),which prevent botulism.

MATCHING -Hormone produced naturally in a cow that promotes growth and milk production

Which statement accurately describes food irradiation?

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Name three naturally occurring toxicants in foods and ways to minimize exposure to them.

USDA regulations allow a food product to be labeled "organic" only if it ________.

Which of the following are examples of heavy metals?

Which of the following is destroyed by bacteriophages added to processed meat and poultry?

MATCHING -Term referring to a substance's ability to harm living organisms at high concentrations

What is the chief purpose of using ozone as a commercial water treatment?

Which of the following is a characteristic of botulism?

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