Question 1

The potential of a substance to harm someone is known as

Accepted Answer

A) a hazard. 
B) toxicity. 
C) risk level. 
D) safety level. 
E) liability. 
A) a hazard. 
B) toxicity. 
C) risk level. 
D) safety level. 
E) liability. B

Question 2

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

Accepted Answer

A) 125. 
B) 140. 
C) 160. 
D) 195. 
E) 212. 
A) 125. 
B) 140. 
C) 160. 
D) 195. 
E) 212. C

Question 3

What sweetener should be avoided by people with PKU?

Accepted Answer

A) Neotame 
B) Sucralose 
C) Aspartame 
D) Acesulfame-K 
E) Invert sugar 
A) Neotame 
B) Sucralose 
C) Aspartame 
D) Acesulfame-K 
E) Invert sugar C

Question 4

What is the primary source of dietary mercury?

Accepted Answer

A) Seafood 
B) Legumes 
C) Unfiltered water 
D) Undercooked poultry 
E) Unwashed fruits and vegetables 
A) Seafood 
B) Legumes 
C) Unfiltered water 
D) Undercooked poultry 
E) Unwashed fruits and vegetables

Question 5

Discuss the movement of mercury in the food chain. What population groups are most susceptible to mercury toxicity? What are the recommendations concerning consumption of foods containing mercury?

Accepted Answer

Toxins such as mercury become more conce

Question 6

How are pesticides regulated and monitored in the U.S. food supply?

Accepted Answer

Consumers depend on the EPA and the FDA

Question 7

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Accepted Answer

A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program 
E) Precautionary Principle 
A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program 
E) Precautionary Principle

Question 8

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

Accepted Answer

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

Question 9

Improvements in nutrient composition, such as when corn is genetically modified to contain higher amounts of its limiting amino acids, is a strategy known as

Accepted Answer

A) biofortification. 
B) reverse DNA enrichment. 
C) USDA approved enrichment. 
D) nutritional transdevelopment. 
E) artificial fortification. 
A) biofortification. 
B) reverse DNA enrichment. 
C) USDA approved enrichment. 
D) nutritional transdevelopment. 
E) artificial fortification.

Question 10

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 11

How does genetic engineering differ from traditional selective breeding?

Accepted Answer

For centuries, farmers have been selecti

Question 12

How many varieties of fruits and vegetables are imported from other countries into the U.S.?

Accepted Answer

A) 200 
B) 400 
C) 600 
D) 800 
E) 1000 
A) 200 
B) 400 
C) 600 
D) 800 
E) 1000

Question 13

MATCHING
-Zone between the normal concentration used and that in which a hazard exists

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of Safety
R)Tolerance Level
S)Methylene chloride
T)Intentional additives 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of Safety
R)Tolerance Level
S)Methylene chloride
T)Intentional additives

Question 14

The extent to which an environmental contaminant lingers in the environment or body is referred to as

Accepted Answer

A) persistence. 
B) degradation rate. 
C) binding capacity. 
D) constancy. 
E) perseverance. 
A) persistence. 
B) degradation rate. 
C) binding capacity. 
D) constancy. 
E) perseverance.

Question 15

____________________ refers to sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves

Accepted Answer

Irradiatio

Question 16

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Accepted Answer

A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation. 
E) irradiation. 
A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation. 
E) irradiation.

Question 17

Which of the following is a feature of bovine growth hormone use in the United States?

Accepted Answer

A) It decreases udder infections in cows. 
B) It cannot be detected in meat or milk of cows receiving it. 
C) If consumed from foods, it is denatured 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 decreases udder infections in cows. 
B) It cannot be detected in meat or milk of cows receiving it. 
C) If consumed from foods, it is denatured 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 18

Food producers are allowed to label a food product as organic 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 U.S. 
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 U.S.

Question 19

What is the minimum recommended safe temperature (°F) to heat leftovers?

Accepted Answer

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

Question 20

MATCHING
-Acronym for a list of food additives long believed to be safe

Accepted Answer

A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of Safety
R)Tolerance Level
S)Methylene chloride
T)Intentional additives 
A) BGH 
B) BHT 
C) EPA 
D) FDA 
E) MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of Safety
R)Tolerance Level
S)Methylene chloride
T)Intentional additives

The potential of a substance to harm someone is known as

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

What sweetener should be avoided by people with PKU?

What is the primary source of dietary mercury?

Discuss the movement of mercury in the food chain. What population groups are most susceptible to mercury toxicity? What are the recommendations concerning consumption of foods containing mercury?

How are pesticides regulated and monitored in the U.S. food supply?

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

Improvements in nutrient composition, such as when corn is genetically modified to contain higher amounts of its limiting amino acids, is a strategy known as

Which of the following are examples of heavy metals?

How does genetic engineering differ from traditional selective breeding?

How many varieties of fruits and vegetables are imported from other countries into the U.S.?

MATCHING -Zone between the normal concentration used and that in which a hazard exists

The extent to which an environmental contaminant lingers in the environment or body is referred to as

____________________ refers to sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Which of the following is a feature of bovine growth hormone use in the United States?

Food producers are allowed to label a food product as organic if it

What is the minimum recommended safe temperature (°F) to heat leftovers?

MATCHING -Acronym for a list of food additives long believed to be safe

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 123 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

The potential of a substance to harm someone is known as

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

What sweetener should be avoided by people with PKU?

What is the primary source of dietary mercury?

Discuss the movement of mercury in the food chain. What population groups are most susceptible to mercury toxicity? What are the recommendations concerning consumption of foods containing mercury?

How are pesticides regulated and monitored in the U.S. food supply?

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

What term is used to describe the highest level of a pesticide that is allowed in a food when the pesticide is used according to label directions?

Improvements in nutrient composition, such as when corn is genetically modified to contain higher amounts of its limiting amino acids, is a strategy known as

Which of the following are examples of heavy metals?

How does genetic engineering differ from traditional selective breeding?

How many varieties of fruits and vegetables are imported from other countries into the U.S.?

MATCHING -Zone between the normal concentration used and that in which a hazard exists

The extent to which an environmental contaminant lingers in the environment or body is referred to as

____________________ refers to sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves

The industrial application of heat to inactivate most but not all bacteria in a food is commonly known as

Which of the following is a feature of bovine growth hormone use in the United States?

Food producers are allowed to label a food product as organic if it

What is the minimum recommended safe temperature (°F) to heat leftovers?

MATCHING -Acronym for a list of food additives long believed to be safe

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 123 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