Question 1

What vitamin undergoes the most destruction in foods preserved with sulfites?

Accepted Answer

A) Folate 
B) Thiamin 
C) Vitamin D 
D) Ascorbic acid 
E) Vitamin K 
A) Folate 
B) Thiamin 
C) Vitamin D 
D) Ascorbic acid 
E) Vitamin K

Question 2

Which of the following is the major food source for transmission of Campylobacter jejuni?

Accepted Answer

A) Raw poultry 
B) Contaminated grains 
C) Imported soft cheeses 
D) Undercooked beef hot dogs 
E) Raw fruits and vegetables 
A) Raw poultry 
B) Contaminated grains 
C) Imported soft cheeses 
D) Undercooked beef hot dogs 
E) Raw fruits and vegetables

Question 3

When a slice of fresh apple turns a brown color, this is most likely the result of

Accepted Answer

A) oxidation. 
B) dehydration. 
C) microbial contamination. 
D) ethylene oxide treatment in the ripening process. 
E) lack of nutrients in the apple itself. 
A) oxidation. 
B) dehydration. 
C) microbial contamination. 
D) ethylene oxide treatment in the ripening process. 
E) lack of nutrients in the apple itself.

Question 4

What unintended benefit is derived from the freezing of fish by the food industry?

Accepted Answer

A) The fish becomes tenderized. 
B) Mature parasitic worms are killed. 
C) Botulinum toxin becomes inactivated. 
D) The toxins from hepatitis A and B are destroyed. 
E) It will cook more rapidly when thawed. 
A) The fish becomes tenderized. 
B) Mature parasitic worms are killed. 
C) Botulinum toxin becomes inactivated. 
D) The toxins from hepatitis A and B are destroyed. 
E) It will cook more rapidly when thawed.

Question 5

List several unpleasant characteristics associated with safe, potable water.

Accepted Answer

Even safe water may have characteristics

Question 6

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

Accepted Answer

A) fiber, an indigestible carbohydrate. 
B) vitamin C, a water-soluble antioxidant. 
C) sulforaphane, an anticancer phytochemical. 
D) chlorophyll, a magnesium-containing substance. 
E) vitamin E, a fat-soluble antioxidant. 
A) fiber, an indigestible carbohydrate. 
B) vitamin C, a water-soluble antioxidant. 
C) sulforaphane, an anticancer phytochemical. 
D) chlorophyll, a magnesium-containing substance. 
E) vitamin E, a fat-soluble antioxidant.

Question 7

Discuss several examples of naturally occurring toxicants in foods and appropriate methods to minimize exposure to them.

Accepted Answer

Cabbage, bok choy, turnips, mustard gree

Question 8

What is the average yearly intake (gallons) per person of bottled water in the United States?

Accepted Answer

A) 15 
B) 30 
C) 45 
D) 60 
E) 75 
A) 15 
B) 30 
C) 45 
D) 60 
E) 75

Question 9

Which of the following is a feature of aspartame?

Accepted Answer

A) Its sweetness increases with heat. 
B) It is made up of three amino acids. 
C) It is recommended for people with PKU. 
D) Two of its breakdown products include methanol and formaldehyde. 
E) It has been removed from the market by the FDA. 
A) Its sweetness increases with heat. 
B) It is made up of three amino acids. 
C) It is recommended for people with PKU. 
D) Two of its breakdown products include methanol and formaldehyde. 
E) It has been removed from the market by the FDA.

Question 10

What is the standard chemical used to remove caffeine from coffee beans?

Accepted Answer

A) Nitric acid 
B) Sodium propionate 
C) Methylene chloride 
D) Polybrominated biphenyl 
E) Hydrochloric acid 
A) Nitric acid 
B) Sodium propionate 
C) Methylene chloride 
D) Polybrominated biphenyl 
E) Hydrochloric acid

Question 11

Identify and describe the major categories of food additives.

Accepted Answer

Antimicrobials
Prevent food spoilage fro

Question 12

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Accepted Answer

A) Lead acetate 
B) Methylmercury 
C) Listeria monocytogenes 
D) Polybrominated biphenyl 
E) Perfluorooctanoic acid 
A) Lead acetate 
B) Methylmercury 
C) Listeria monocytogenes 
D) Polybrominated biphenyl 
E) Perfluorooctanoic acid

Question 13

Approximately how many people in the United States are killed by foodborne illness each year?

Accepted Answer

A) 1,000 
B) 3,000 
C) 5,000 
D) 7,000 
E) 9,000 
A) 1,000 
B) 3,000 
C) 5,000 
D) 7,000 
E) 9,000

Question 14

What nutrients in foods are most vulnerable to losses during food handling and preparation?

Accepted Answer

A) Trace minerals 
B) Fat-soluble vitamins 
C) Polyunsaturated fats 
D) Water-soluble vitamins 
E) Simple carbohydrates 
A) Trace minerals 
B) Fat-soluble vitamins 
C) Polyunsaturated fats 
D) Water-soluble vitamins 
E) Simple carbohydrates

Question 15

MATCHING
-A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes

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 16

Water that has the odor of "rotten eggs" is most likely contaminated with

Accepted Answer

A) sulfur. 
B) dioxins. 
C) Giardia. 
D) Cryptosporidium. 
E) chloramines. 
A) sulfur. 
B) dioxins. 
C) Giardia. 
D) Cryptosporidium. 
E) chloramines.

Question 17

Which of the following is an example of food intoxication?

Accepted Answer

A) Addition of alkaline and acidic agents to foods 
B) Illness produced by acute overconsumption of high-fat foods 
C) Addition of alcohol-containing beverages in the cooking of foods 
D) Illness produced from ingestion of food contaminated with natural toxins 
E) The drowsiness that occurs after a high protein meal is consumed 
A) Addition of alkaline and acidic agents to foods 
B) Illness produced by acute overconsumption of high-fat foods 
C) Addition of alcohol-containing beverages in the cooking of foods 
D) Illness produced from ingestion of food contaminated with natural toxins 
E) The drowsiness that occurs after a high protein meal is consumed

Question 18

MATCHING
-Term that indicates that the risks for consumption are acceptable

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 19

What level of lifetime cancer risk to human beings from a food additive is accepted by the FDA?

Accepted Answer

A) 1 in 100 
B) 1 in 1,000 
C) 1 in 1,000,000 
D) 1 in 100,000,000 
E) 1 in 1,000,000,000,000 
A) 1 in 100 
B) 1 in 1,000 
C) 1 in 1,000,000 
D) 1 in 100,000,000 
E) 1 in 1,000,000,000,000

Question 20

MATCHING
-Class of substances that are purposely added to foods

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

What vitamin undergoes the most destruction in foods preserved with sulfites?

Which of the following is the major food source for transmission of Campylobacter jejuni?

When a slice of fresh apple turns a brown color, this is most likely the result of

What unintended benefit is derived from the freezing of fish by the food industry?

List several unpleasant characteristics associated with safe, potable water.

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

Discuss several examples of naturally occurring toxicants in foods and appropriate methods to minimize exposure to them.

What is the average yearly intake (gallons) per person of bottled water in the United States?

Which of the following is a feature of aspartame?

What is the standard chemical used to remove caffeine from coffee beans?

Identify and describe the major categories of food additives.

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Approximately how many people in the United States are killed by foodborne illness each year?

What nutrients in foods are most vulnerable to losses during food handling and preparation?

MATCHING -A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes

Water that has the odor of "rotten eggs" is most likely contaminated with

Which of the following is an example of food intoxication?

MATCHING -Term that indicates that the risks for consumption are acceptable

What level of lifetime cancer risk to human beings from a food additive is accepted by the FDA?

MATCHING -Class of substances that are purposely added to foods

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

What vitamin undergoes the most destruction in foods preserved with sulfites?

Which of the following is the major food source for transmission of Campylobacter jejuni?

When a slice of fresh apple turns a brown color, this is most likely the result of

What unintended benefit is derived from the freezing of fish by the food industry?

List several unpleasant characteristics associated with safe, potable water.

Genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of

Discuss several examples of naturally occurring toxicants in foods and appropriate methods to minimize exposure to them.

What is the average yearly intake (gallons) per person of bottled water in the United States?

Which of the following is a feature of aspartame?

What is the standard chemical used to remove caffeine from coffee beans?

Identify and describe the major categories of food additives.

What was the toxic substance that accidentally found its way into the food chain in the early 1970s and to which almost all of Michigan's residents became exposed?

Approximately how many people in the United States are killed by foodborne illness each year?

What nutrients in foods are most vulnerable to losses during food handling and preparation?

MATCHING -A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes

Water that has the odor of "rotten eggs" is most likely contaminated with

Which of the following is an example of food intoxication?

MATCHING -Term that indicates that the risks for consumption are acceptable

What level of lifetime cancer risk to human beings from a food additive is accepted by the FDA?

MATCHING -Class of substances that are purposely added to foods

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