Question 1

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

Accepted Answer

A) uncooked. 
B) not hazardous. 
C) free of bacteria. 
D) assessed for tenderness. 
E) humanely slaughtered. 
A) uncooked. 
B) not hazardous. 
C) free of bacteria. 
D) assessed for tenderness. 
E) humanely slaughtered.

Question 2

MATCHING
-Substance used to remove caffeine from coffee

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 3

MATCHING
-Toxic compound common in cabbage, turnips, and radishes

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 4

What 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

The Minamata, Japan incident, in which more than 100 individuals, including infants, became ill, many died, and survivors suffered blindness, deafness, lack of coordination, and intellectual deterioration, was caused through the contamination of fish by ____________________.

Accepted Answer

The answer of The Minamata, Japan incident, in which more...

Question 6

What precautions should consumers take when selecting and consuming seafood?

Accepted Answer

Most seafood available in the United Sta

Question 7

MATCHING
-Organization that is responsible for ensuring that public water systems meet minimum health standards

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 8

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

Accepted Answer

A) children. 
B) adolescents. 
C) adults. 
D) elderly. 
E) animals used for food. 
A) children. 
B) adolescents. 
C) adults. 
D) elderly. 
E) animals used for food.

Question 9

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

Accepted Answer

A) Ozonation 
B) Distillation 
C) Reverse osmosis 
D) Activated carbon filtration 
E) Pasteurization 
A) Ozonation 
B) Distillation 
C) Reverse osmosis 
D) Activated carbon filtration 
E) Pasteurization

Question 10

The flavor enhancer MSG represents a dietary source of

Accepted Answer

A) sulfite. 
B) sodium. 
C) acrylamide. 
D) bicarbonate. 
E) manganese. 
A) sulfite. 
B) sodium. 
C) acrylamide. 
D) bicarbonate. 
E) manganese.

Question 11

____________________ is found in undercooked ground beef and can cause severe bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.

Accepted Answer

The answer of ____________________ is found in undercooked ground beef...

Question 12

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is

Accepted Answer

A) E. coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni. 
E) Staphylococcus aureus 
A) E. coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni. 
E) Staphylococcus aureus

Question 13

MATCHING
-Term that designates the ability of a substance to harm living organisms if enough is consumed

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

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

Accepted Answer

A) fat. 
B) water. 
C) protein. 
D) carbohydrate. 
E) micronutrients. 
A) fat. 
B) water. 
C) protein. 
D) carbohydrate. 
E) micronutrients.

Question 15

What are the chief concerns with the use of antibiotics in livestock?

Accepted Answer

Like hormones, antibiotics are also inte

Question 16

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

Accepted Answer

A) Brain 
B) Muscle 
C) Spinal cord 
D) Nerves 
E) Eyes 
A) Brain 
B) Muscle 
C) Spinal cord 
D) Nerves 
E) Eyes

Question 17

Which of the following is a characteristic of antibiotic use in livestock?

Accepted Answer

A) Development of antibiotic-resistant organisms is very rare. 
B) Proper cooking of the meat destroys any traces of antibiotics. 
C) Farmers use more than 5 times more antibiotic in livestock than physicians use in people. 
D) Because the antibiotics have a short half-life, the FDA permits slaughter of the animals at any time. 
E) There is no evidence of harm to the environment or human health from the use of antibiotics in livestock. 
A) Development of antibiotic-resistant organisms is very rare. 
B) Proper cooking of the meat destroys any traces of antibiotics. 
C) Farmers use more than 5 times more antibiotic in livestock than physicians use in people. 
D) Because the antibiotics have a short half-life, the FDA permits slaughter of the animals at any time. 
E) There is no evidence of harm to the environment or human health from the use of antibiotics in livestock.

Question 18

Which of the following foods represents a common source of acrylamide intake in the United States?

Accepted Answer

A) Raw fruits 
B) French fries 
C) Raw vegetables 
D) Grilled seafood 
E) White rice 
A) Raw fruits 
B) French fries 
C) Raw vegetables 
D) Grilled seafood 
E) White rice

Question 19

What term defines the 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 20

What organism is responsible for producing the most common food toxin?

Accepted Answer

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

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

MATCHING -Substance used to remove caffeine from coffee

MATCHING -Toxic compound common in cabbage, turnips, and radishes

What defines the FDA's de minimis rule?

The Minamata, Japan incident, in which more than 100 individuals, including infants, became ill, many died, and survivors suffered blindness, deafness, lack of coordination, and intellectual deterioration, was caused through the contamination of fish by ____________________.

What precautions should consumers take when selecting and consuming seafood?

MATCHING -Organization that is responsible for ensuring that public water systems meet minimum health standards

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

The flavor enhancer MSG represents a dietary source of

____________________ is found in undercooked ground beef and can cause severe bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is

MATCHING -Term that designates the ability of a substance to harm living organisms if enough is consumed

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

What are the chief concerns with the use of antibiotics in livestock?

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

Which of the following is a characteristic of antibiotic use in livestock?

Which of the following foods represents a common source of acrylamide intake in the United States?

What term defines the measure of the probability and severity of harm?

What organism is responsible for producing the most common food toxin?

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 seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

MATCHING -Substance used to remove caffeine from coffee

MATCHING -Toxic compound common in cabbage, turnips, and radishes

What defines the FDA's de minimis rule?

The Minamata, Japan incident, in which more than 100 individuals, including infants, became ill, many died, and survivors suffered blindness, deafness, lack of coordination, and intellectual deterioration, was caused through the contamination of fish by ____________________.

What precautions should consumers take when selecting and consuming seafood?

MATCHING -Organization that is responsible for ensuring that public water systems meet minimum health standards

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

What is the process by which water is purified by pressurizing it and forcing it across a membrane?

The flavor enhancer MSG represents a dietary source of

____________________ is found in undercooked ground beef and can cause severe bloody diarrhea, abdominal cramps, and vomiting lasting 5 to 10 days.

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is

MATCHING -Term that designates the ability of a substance to harm living organisms if enough is consumed

Sugar and salt are used as antimicrobial agents in foods because they prevent microbial use of the food's

What are the chief concerns with the use of antibiotics in livestock?

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

Which of the following is a characteristic of antibiotic use in livestock?

Which of the following foods represents a common source of acrylamide intake in the United States?

What term defines the measure of the probability and severity of harm?

What organism is responsible for producing the most common food toxin?

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