Question 1

____________________ refers to the accumulation of contaminants in the flesh of animals high on the food chain.

Accepted Answer

The answer of ____________________ refers to the accumulation of contaminants...

Question 2

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Accepted Answer

A) Meat from animals fed antibiotics contains resistant bacteria. 
B) Antibiotic use in dairy cows often gives the milk off-flavors. 
C) The antibiotic levels are essentially zero by the time the food reaches consumers. 
D) Although some antibiotics may be present in the food, the level is too low to induce adverse side effects even in sensitive people. 
E) The FDA lacks legal authority to investigate the impact of this antibiotic use on human health. 
A) Meat from animals fed antibiotics contains resistant bacteria. 
B) Antibiotic use in dairy cows often gives the milk off-flavors. 
C) The antibiotic levels are essentially zero by the time the food reaches consumers. 
D) Although some antibiotics may be present in the food, the level is too low to induce adverse side effects even in sensitive people. 
E) The FDA lacks legal authority to investigate the impact of this antibiotic use on human health.

Question 3

Which of the following toxic substances are formed from production of paper products used in food packaging?

Accepted Answer

A) PBBs 
B) URPs 
C) Dioxins 
D) BHT and BHA 
E) PFOA 
A) PBBs 
B) URPs 
C) Dioxins 
D) BHT and BHA 
E) PFOA

Question 4

Explain the differences between groundwater and surface water as sources of drinking water.

Accepted Answer

Most major cities obtain their drinking

Question 5

What is the principal factor related to solanine concentration in potatoes?

Accepted Answer

A) Contamination 
B) Irradiation malfunction 
C) Soil heavy metal content 
D) Improper storage conditions 
E) Cooking at very high temperatures in oil 
A) Contamination 
B) Irradiation malfunction 
C) Soil heavy metal content 
D) Improper storage conditions 
E) Cooking at very high temperatures in oil

Question 6

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

Accepted Answer

A) Toxicity range 
B) Zone of hazard 
C) Acceptable area 
D) Margin of safety 
E) Risk acceptability 
A) Toxicity range 
B) Zone of hazard 
C) Acceptable area 
D) Margin of safety 
E) Risk acceptability

Question 7

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Accepted Answer

A) Grapes 
B) Lettuce 
C) Carrots 
D) Strawberries 
E) Apples 
A) Grapes 
B) Lettuce 
C) Carrots 
D) Strawberries 
E) Apples

Question 8

Which of the following is a characteristic of heavy metals in the U.S. food supply?

Accepted Answer

A) Virtually all fish contain trace amounts of mercury. 
B) Mercury contamination of fish is most severe in tuna. 
C) Toxicity is most severe in the elderly population group. 
D) Contamination is usually greater in farm-raised fish than in ocean fish. 
E) Older fish are generally safer than younger fish, since they have had more time to excrete the mercury. 
A) Virtually all fish contain trace amounts of mercury. 
B) Mercury contamination of fish is most severe in tuna. 
C) Toxicity is most severe in the elderly population group. 
D) Contamination is usually greater in farm-raised fish than in ocean fish. 
E) Older fish are generally safer than younger fish, since they have had more time to excrete the mercury.

Question 9

The organism spread by person-to-person contact as well as raw foods, salads and sandwiches, causing vomiting in 1 to 2 days that can last 1 to 2 days, is ____________________.

Accepted Answer

The answer of The organism spread by person-to-person contact as...

Question 10

MATCHING
-Hormone that promotes growth and milk production in cows

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 11

MATCHING
-Term that describes the maximum amount of a pesticide residue permitted on a food when the chemical is used according to directions

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 12

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Accepted Answer

A) 10-15 seconds 
B) 20 seconds 
C) 1/2-1 minute 
D) 1-2 minutes 
E) 2-3 minutes 
A) 10-15 seconds 
B) 20 seconds 
C) 1/2-1 minute 
D) 1-2 minutes 
E) 2-3 minutes

Question 13

What is cross-contamination and how can it be minimized?

Accepted Answer

Avoid cross-contamination by keeping raw

Question 14

Which of the following foods is best known to transmit hepatitis?

Accepted Answer

A) Poultry 
B) Seafood 
C) Legumes 
D) Raw vegetables 
E) Grains 
A) Poultry 
B) Seafood 
C) Legumes 
D) Raw vegetables 
E) Grains

Question 15

Describe the use of alternatives to conventional chemical application for the control of agricultural pests.

Accepted Answer

The use of pesticides has helped to gene

Question 16

What are bacteriophages in the food supply?

Accepted Answer

A) Intentional food additives 
B) Unusually deadly foodborne bacteria 
C) Two or more pathogenic organisms on the same food 
D) Bacteria that are resistant to common cooking methods 
E) Bacteria used to test food for potentially dangerous contaminants 
A) Intentional food additives 
B) Unusually deadly foodborne bacteria 
C) Two or more pathogenic organisms on the same food 
D) Bacteria that are resistant to common cooking methods 
E) Bacteria used to test food for potentially dangerous contaminants

Question 17

Clostridium botulinum poisoning is a hazard associated with

Accepted Answer

A) nitrosamines. 
B) rotting vegetables. 
C) unpasteurized milk. 
D) improperly canned vegetables. 
E) unwashed fruits. 
A) nitrosamines. 
B) rotting vegetables. 
C) unpasteurized milk. 
D) improperly canned vegetables. 
E) unwashed fruits.

Question 18

Which of the following foods are associated with illness from Salmonella?

Accepted Answer

A) Raw vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Raw meats, poultry, and eggs 
E) Raw fruits 
A) Raw vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Raw meats, poultry, and eggs 
E) Raw fruits

Question 19

An estimated 97% of Michigan residents were exposed when ____________________ were accidentally mixed in livestock feed that was distributed throughout the state.

Accepted Answer

PBB (polyb

Question 20

Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late onset (after 7 days).

Accepted Answer

Campylobacter
Raw and undercooked poultr

____________________ refers to the accumulation of contaminants in the flesh of animals high on the food chain.

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Which of the following toxic substances are formed from production of paper products used in food packaging?

Explain the differences between groundwater and surface water as sources of drinking water.

What is the principal factor related to solanine concentration in potatoes?

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Which of the following is a characteristic of heavy metals in the U.S. food supply?

The organism spread by person-to-person contact as well as raw foods, salads and sandwiches, causing vomiting in 1 to 2 days that can last 1 to 2 days, is ____________________.

MATCHING -Hormone that promotes growth and milk production in cows

MATCHING -Term that describes the maximum amount of a pesticide residue permitted on a food when the chemical is used according to directions

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

What is cross-contamination and how can it be minimized?

Which of the following foods is best known to transmit hepatitis?

Describe the use of alternatives to conventional chemical application for the control of agricultural pests.

What are bacteriophages in the food supply?

Clostridium botulinum poisoning is a hazard associated with

Which of the following foods are associated with illness from Salmonella?

An estimated 97% of Michigan residents were exposed when ____________________ were accidentally mixed in livestock feed that was distributed throughout the state.

Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late onset (after 7 days).

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

____________________ refers to the accumulation of contaminants in the flesh of animals high on the food chain.

Which of the following is a characteristic of antibiotic use in animals raised for human consumption?

Which of the following toxic substances are formed from production of paper products used in food packaging?

Explain the differences between groundwater and surface water as sources of drinking water.

What is the principal factor related to solanine concentration in potatoes?

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Which of the following is a characteristic of heavy metals in the U.S. food supply?

The organism spread by person-to-person contact as well as raw foods, salads and sandwiches, causing vomiting in 1 to 2 days that can last 1 to 2 days, is ____________________.

MATCHING -Hormone that promotes growth and milk production in cows

MATCHING -Term that describes the maximum amount of a pesticide residue permitted on a food when the chemical is used according to directions

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

What is cross-contamination and how can it be minimized?

Which of the following foods is best known to transmit hepatitis?

Describe the use of alternatives to conventional chemical application for the control of agricultural pests.

What are bacteriophages in the food supply?

Clostridium botulinum poisoning is a hazard associated with

Which of the following foods are associated with illness from Salmonella?

An estimated 97% of Michigan residents were exposed when ____________________ were accidentally mixed in livestock feed that was distributed throughout the state.

Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late onset (after 7 days).

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