Exam 6: Nutrition Information and the Food Industry

Answer questions based on the case study "Katelyn Cornhusker" information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks.Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website;a nutrition professor from the state-funded university;and a dietitian and a medical doctor,both from a local hospital that has been treating patients who got sick from the contaminated food.The story describes how individuals are being hospitalized after experiencing symptoms of cramps,nausea,bloating,and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers.Most patrons also consumed a diet soda,milk shake,and French fries with their meal. -The reporter increases the credibility of her story by quoting from these sources.

Starches,gums,and gels are stabilizing and thickening agents used in processed foods.

Answer questions based on the case study "Katelyn Cornhusker" information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks.Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website;a nutrition professor from the state-funded university;and a dietitian and a medical doctor,both from a local hospital that has been treating patients who got sick from the contaminated food.The story describes how individuals are being hospitalized after experiencing symptoms of cramps,nausea,bloating,and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers.Most patrons also consumed a diet soda,milk shake,and French fries with their meal. -If the milk in the milk shake consumed at the restaurant was produced conventionally then it may contain traces of:

Answer questions based on the case study "Barb" information below. Barb is an organic gardener and bee keeper.She obtains a lot of information on organic gardening and nutrition from the land grant agricultural university in the state in which she lives.She grows a variety of plant foods in her garden including corn,potatoes,peas,peppers,green beans,beets,and squash.Her garden is usually so productive that she cans some of her produce so that she can eat it during the winter months.Her bees not only do a great job pollinating her garden but also produce a substantial amount of honey each year. -When Barb grows plants she is growing "secondary consumers" in the energy pyramid.

Answer questions based on the case study "Barb" information below. Barb is an organic gardener and bee keeper.She obtains a lot of information on organic gardening and nutrition from the land grant agricultural university in the state in which she lives.She grows a variety of plant foods in her garden including corn,potatoes,peas,peppers,green beans,beets,and squash.Her garden is usually so productive that she cans some of her produce so that she can eat it during the winter months.Her bees not only do a great job pollinating her garden but also produce a substantial amount of honey each year. -If Barb decided to expand her garden and sell her food to the general public as organic,which agency would certify her produce as organic?

Which of the following credentials would not add credibility to an author of nutrition information?

Which of the following intentional food additives is an emulsifier?

Answer questions based on the case study "Katelyn Cornhusker" information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks.Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website;a nutrition professor from the state-funded university;and a dietitian and a medical doctor,both from a local hospital that has been treating patients who got sick from the contaminated food.The story describes how individuals are being hospitalized after experiencing symptoms of cramps,nausea,bloating,and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers.Most patrons also consumed a diet soda,milk shake,and French fries with their meal. -If the French fries were made from potatoes with green skin then they could contain:

Answer questions based on the case study "Katelyn Cornhusker" information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks.Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website;a nutrition professor from the state-funded university;and a dietitian and a medical doctor,both from a local hospital that has been treating patients who got sick from the contaminated food.The story describes how individuals are being hospitalized after experiencing symptoms of cramps,nausea,bloating,and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers.Most patrons also consumed a diet soda,milk shake,and French fries with their meal. -The diet soda consumed at the restaurant likely contained the chemical additive:

Fortified foods have essential vitamins and minerals added to them.

Salmon farming is sustainable.

Which of the following microorganisms is a protozoan that contaminates water and is a human pathogen?

Which of the following microorganisms supports health and beneficial flora in the gastrointestinal tract?

Carrageenan is made from seaweed and is used to thicken processed foods.

Dredging and trawling are fishing methods that damage the environment.

Dietary supplements are categorized as food by the Food and Drug Administration.

Gillnetting is a responsible aquatic technique to harvest seafood.

A lay magazine is usually a credible source of nutrition information.

Which of the following manufacturing methods involves exposing food to gamma rays or electron beams?