Question 1

What percentage of foods imported from other countries are tested?

Accepted Answer

A) 1 
B) 5 
C) 10 
D) 15 
E) 20 
A) 1 
B) 5 
C) 10 
D) 15 
E) 20

Question 2

MATCHING
-Poisonous narcotic-like substance present in potato sprouts

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

What term describes the possibility of harm from normal use of a substance?

Accepted Answer

A) Hazard 
B) Toxicity 
C) Bioinsecurity 
D) Food insecurity 
E) Riskiness 
A) Hazard 
B) Toxicity 
C) Bioinsecurity 
D) Food insecurity 
E) Riskiness

Question 4

What is the name of the rule that modifies the original meaning of the Delaney Clause?

Accepted Answer

A) GRAS list 
B) Bonnie Clause 
C) De minimis rule 
D) No-risk standard 
E) Precautionary Principle 
A) GRAS list 
B) Bonnie Clause 
C) De minimis rule 
D) No-risk standard 
E) Precautionary Principle

Question 5

The toxin produced in improperly refrigerated meats that can cause diarrhea, nausea, vomiting, abdominal cramps and fever in 1 to 6 hours is ____________________.

Accepted Answer

staphyloco

Question 6

A few years ago a foodborne illness outbreak was reported by a national restaurant chain. After dozens of people were infected, authorities determined that employees of the restaurant had used the same knife to cut raw meat products as they did for produce items such as lettuce. Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant becoming ill?

Accepted Answer

A) Contamination 
B) Cross-contamination 
C) Hazard Analysis Critical Control Points 
D) Inappropriate monitoring of food temperatures 
E) Improper cooking procedures 
A) Contamination 
B) Cross-contamination 
C) Hazard Analysis Critical Control Points 
D) Inappropriate monitoring of food temperatures 
E) Improper cooking procedures

Question 7

MATCHING
-Flavor enhancer

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

MATCHING
-Term designating that a substance is possibly toxic under normal use conditions

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

MATCHING
-Typical foodborne infection that results from eating undercooked or raw shellfish

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 10

In the late 1970s, women in Taiwan Women who had eaten the rice oil tainted with ____________________ gave birth to children with developmental problems.

Accepted Answer

PCB (polychlorinated

Question 11

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult is approximately

Accepted Answer

A) 1. 
B) 5. 
C) 10. 
D) 20. 
E) 50. 
A) 1. 
B) 5. 
C) 10. 
D) 20. 
E) 50.

Question 12

MATCHING
-Carcinogenic substances formed within the stomach

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

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

Accepted Answer

A) bioaccumulation. 
B) hyperconcentration. 
C) evolutionary containment. 
D) functional high-level accumulation. 
E) biomassing. 
A) bioaccumulation. 
B) hyperconcentration. 
C) evolutionary containment. 
D) functional high-level accumulation. 
E) biomassing.

Question 14

MATCHING
-Substance added to cured meats to preserve color

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 15

What fraction of reported foodborne illnesses can be attributed to the food industry?

Accepted Answer

A) 1/10 
B) 1/3 
C) 1/2 
D) 2/3 
E) 4/5 
A) 1/10 
B) 1/3 
C) 1/2 
D) 2/3 
E) 4/5

What percentage of foods imported from other countries are tested?

MATCHING -Poisonous narcotic-like substance present in potato sprouts

What term describes the possibility of harm from normal use of a substance?

What is the name of the rule that modifies the original meaning of the Delaney Clause?

The toxin produced in improperly refrigerated meats that can cause diarrhea, nausea, vomiting, abdominal cramps and fever in 1 to 6 hours is ____________________.

MATCHING -Flavor enhancer

MATCHING -Term designating that a substance is possibly toxic under normal use conditions

MATCHING -Typical foodborne infection that results from eating undercooked or raw shellfish

In the late 1970s, women in Taiwan Women who had eaten the rice oil tainted with ____________________ gave birth to children with developmental problems.

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult is approximately

MATCHING -Carcinogenic substances formed within the stomach

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

MATCHING -Substance added to cured meats to preserve color

What fraction of reported foodborne illnesses can be attributed to the food industry?

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 percentage of foods imported from other countries are tested?

MATCHING -Poisonous narcotic-like substance present in potato sprouts

What term describes the possibility of harm from normal use of a substance?

What is the name of the rule that modifies the original meaning of the Delaney Clause?

The toxin produced in improperly refrigerated meats that can cause diarrhea, nausea, vomiting, abdominal cramps and fever in 1 to 6 hours is ____________________.

MATCHING -Flavor enhancer

MATCHING -Term designating that a substance is possibly toxic under normal use conditions

MATCHING -Typical foodborne infection that results from eating undercooked or raw shellfish

In the late 1970s, women in Taiwan Women who had eaten the rice oil tainted with ____________________ gave birth to children with developmental problems.

The upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult is approximately

MATCHING -Carcinogenic substances formed within the stomach

The increase in the concentration of contaminants in the tissues of animals high on the food chain is termed

MATCHING -Substance added to cured meats to preserve color

What fraction of reported foodborne illnesses can be attributed to the food industry?

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