Question 1

In the United States, all food producers use a(n) ____________________ plan to help prevent foodborne illnesses at their source.

Accepted Answer

Hazard Analysis Crit

Question 2

Of the following, which is used most widely as an antimicrobial agent?

Accepted Answer

A) Sugar 
B) Saccharin 
C) Sodium nitrite 
D) Sodium propionate 
E) Alcohol 
A) Sugar 
B) Saccharin 
C) Sodium nitrite 
D) Sodium propionate 
E) Alcohol

Question 3

What is the leading cause of food contamination in the United States?

Accepted Answer

A) Naturally occurring toxicants 
B) Food poisoning from microbes 
C) Pesticide residues from farmers 
D) Food additives from the food industry 
E) Deliberate contamination 
A) Naturally occurring toxicants 
B) Food poisoning from microbes 
C) Pesticide residues from farmers 
D) Food additives from the food industry 
E) Deliberate contamination

Question 4

Which of the following is a feature of the substance BHT?

Accepted Answer

A) It is a food antimicrobial. 
B) It is a common food colorant. 
C) It contributes significantly to the total additive intake from the diet. 
D) It decreases cancer formation when given in large amounts to animals exposed to carcinogens. 
E) It shortens the lives of animals when it is fed in very large amounts. 
A) It is a food antimicrobial. 
B) It is a common food colorant. 
C) It contributes significantly to the total additive intake from the diet. 
D) It decreases cancer formation when given in large amounts to animals exposed to carcinogens. 
E) It shortens the lives of animals when it is fed in very large amounts.

Question 5

MATCHING
-Organization that is responsible for certifying food colors

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 6

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

Accepted Answer

A) It kills microorganisms. 
B) It complexes with heavy metals. 
C) It stabilizes the carbon filtration process. 
D) It promotes chlorine dissipation and thus enhances taste. 
E) It "softens" the water. 
A) It kills microorganisms. 
B) It complexes with heavy metals. 
C) It stabilizes the carbon filtration process. 
D) It promotes chlorine dissipation and thus enhances taste. 
E) It "softens" the water.

Question 7

What steps can consumers take to minimize nutrient losses during food preparation?

Accepted Answer

In addition to selecting nutritious food

Question 8

MATCHING
-The act of concentrating contaminants within the flesh of animals high on the food chain

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 9

List four appropriate uses for nutrient additives to foods.

Accepted Answer

Appropriate uses of nutrient additives a

Question 10

What is the international agency that has adopted standards to regulate the use of pesticides?

Accepted Answer

A) FAO 
B) FDA 
C) CDC 
D) USDA 
E) WHO 
A) FAO 
B) FDA 
C) CDC 
D) USDA 
E) WHO

Question 11

Why do cattle ranchers and dairy farmers use bovine growth hormone? What are the effects in people who ingest the meat and milk from cows treated with BGH?

Accepted Answer

Some ranchers in the United States treat

Question 12

MATCHING
-A food additive known to destroy thiamin

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 13

Which of the following is a feature of naturally occurring food toxicants?

Accepted Answer

A) Lima beans contain deadly cyanide compounds. 
B) The toxic solanine in potatoes is inactivated by cooking. 
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem. 
E) Even small amounts of goitrogen-containing vegetables can cause thyroid problems. 
A) Lima beans contain deadly cyanide compounds. 
B) The toxic solanine in potatoes is inactivated by cooking. 
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem. 
E) Even small amounts of goitrogen-containing vegetables can cause thyroid problems.

Question 14

What is meant by potable water?

Accepted Answer

A) Water fit for drinking 
B) Water that must be boiled before drinking 
C) Water that must be chlorinated before drinking 
D) Water suitable only for use on lawns and gardens 
E) Water to which fluoride has been added 
A) Water fit for drinking 
B) Water that must be boiled before drinking 
C) Water that must be chlorinated before drinking 
D) Water suitable only for use on lawns and gardens 
E) Water to which fluoride has been added

Question 15

Which of the following is a characteristic of botulism?

Accepted Answer

A) A chief symptom is diarrhea 
B) A full recovery may take years 
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 diarrhea 
B) A full recovery may take years 
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.

Question 16

The FDA has found that the vast majority of apple juice tested contains trace amounts of ___________________.

Accepted Answer

The answer of The FDA has found that the vast...

Question 17

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

Accepted Answer

A) cyanide. 
B) solanine. 
C) goitrogens. 
D) hallucinogens. 
E) narcotic-like substances. 
A) cyanide. 
B) solanine. 
C) goitrogens. 
D) hallucinogens. 
E) narcotic-like substances.

Question 18

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad?

Accepted Answer

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

Question 19

According to the Centers for Disease Control and Prevention, how many people in the United States experience foodborne illnesses every year?

Accepted Answer

A) 24 million 
B) 36 million 
C) 48 million 
D) 60 million 
E) 72 million 
A) 24 million 
B) 36 million 
C) 48 million 
D) 60 million 
E) 72 million

Question 20

A feature of sulfite food additives is that they

Accepted Answer

A) are frequently used in wines. 
B) inhibit growth of most microbes. 
C) interact with folate to inhibit its absorption. 
D) are one of the few substances to have virtually no side effects. 
E) are one of the most expensive additives. 
A) are frequently used in wines. 
B) inhibit growth of most microbes. 
C) interact with folate to inhibit its absorption. 
D) are one of the few substances to have virtually no side effects. 
E) are one of the most expensive additives.

In the United States, all food producers use a(n) ____________________ plan to help prevent foodborne illnesses at their source.

Of the following, which is used most widely as an antimicrobial agent?

What is the leading cause of food contamination in the United States?

Which of the following is a feature of the substance BHT?

MATCHING -Organization that is responsible for certifying food colors

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

What steps can consumers take to minimize nutrient losses during food preparation?

MATCHING -The act of concentrating contaminants within the flesh of animals high on the food chain

List four appropriate uses for nutrient additives to foods.

What is the international agency that has adopted standards to regulate the use of pesticides?

Why do cattle ranchers and dairy farmers use bovine growth hormone? What are the effects in people who ingest the meat and milk from cows treated with BGH?

MATCHING -A food additive known to destroy thiamin

Which of the following is a feature of naturally occurring food toxicants?

What is meant by potable water?

Which of the following is a characteristic of botulism?

The FDA has found that the vast majority of apple juice tested contains trace amounts of ___________________.

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad?

According to the Centers for Disease Control and Prevention, how many people in the United States experience foodborne illnesses every year?

A feature of sulfite food additives is that they

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

In the United States, all food producers use a(n) ____________________ plan to help prevent foodborne illnesses at their source.

Of the following, which is used most widely as an antimicrobial agent?

What is the leading cause of food contamination in the United States?

Which of the following is a feature of the substance BHT?

MATCHING -Organization that is responsible for certifying food colors

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

What steps can consumers take to minimize nutrient losses during food preparation?

MATCHING -The act of concentrating contaminants within the flesh of animals high on the food chain

List four appropriate uses for nutrient additives to foods.

What is the international agency that has adopted standards to regulate the use of pesticides?

Why do cattle ranchers and dairy farmers use bovine growth hormone? What are the effects in people who ingest the meat and milk from cows treated with BGH?

MATCHING -A food additive known to destroy thiamin

Which of the following is a feature of naturally occurring food toxicants?

What is meant by potable water?

Which of the following is a characteristic of botulism?

The FDA has found that the vast majority of apple juice tested contains trace amounts of ___________________.

Many countries restrict the varieties of commercially-grown lima beans due to the seed's content of

What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad?

According to the Centers for Disease Control and Prevention, how many people in the United States experience foodborne illnesses every year?

A feature of sulfite food additives is that they

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