Question 1

Food additives used in the U.S.are strictly controlled and pose little cause for concern.

Accepted Answer

A) True 
 B)False

Question 2

​Nitrites are commonly found in what food?

Accepted Answer

A) hot dogs 
B) fresh grapes 
C) ​snack foods 
D) ​grilled meat 
E) ​diet soft drinks 
A) hot dogs 
B) fresh grapes 
C) ​snack foods 
D) ​grilled meat 
E) ​diet soft drinks

Question 3

​Nitrites are added to foods to:

Accepted Answer

A) prevent formation of carcinogens. 
B) change their color. 
C) ​improve their nutritive value. 
D) ​inhibit rancidity. 
E) ​improve their texture. 
A) prevent formation of carcinogens. 
B) change their color. 
C) ​improve their nutritive value. 
D) ​inhibit rancidity. 
E) ​improve their texture.

Question 4

​Billy loves to eat raw seafood and does so frequently.As a result,Billy runs the risk of suffering from:

Accepted Answer

A) viral infections and worms. 
B) HIV and AIDS. 
C) ​warts and rashes. 
D) ​a foodborne intoxication that he can then pass on to others. 
E) ​prions and BSe. 
A) viral infections and worms. 
B) HIV and AIDS. 
C) ​warts and rashes. 
D) ​a foodborne intoxication that he can then pass on to others. 
E) ​prions and BSe.

Question 5

How would you respond to someone who asks about the safety of nonnutritive sweeteners?​

Accepted Answer

A) You should avoid saccharin because it has been shown to cause bladder cancer in humans. 
B) Aspartame is dangerous because it has been shown to cause brain cancer. 
C) ​The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake levels as safe. 
D) ​Current evidence shows that any amount of nonnutritive sweeteners poses no health risks in adults. 
E) ​Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora. 
A) You should avoid saccharin because it has been shown to cause bladder cancer in humans. 
B) Aspartame is dangerous because it has been shown to cause brain cancer. 
C) ​The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake levels as safe. 
D) ​Current evidence shows that any amount of nonnutritive sweeteners poses no health risks in adults. 
E) ​Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora.

Question 6

​The best way to keep chilled foods safe is to:

Accepted Answer

A) thaw meats quickly by putting them under running hot water in the sink. 
B) put foods that have been sitting out too long into the freezer to cool them down. 
C) ​refrigerate them immediately after getting home from the grocery store. 
D) ​put leftover foods into deep containers so the outside layers will cool the inner layers. 
E) ​keep them at 47 degrees Fahrenheit. 
A) thaw meats quickly by putting them under running hot water in the sink. 
B) put foods that have been sitting out too long into the freezer to cool them down. 
C) ​refrigerate them immediately after getting home from the grocery store. 
D) ​put leftover foods into deep containers so the outside layers will cool the inner layers. 
E) ​keep them at 47 degrees Fahrenheit.

Question 7

​Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Accepted Answer

A) True 
 B)False

Question 8

​Potatoes contain the substance solanine,which can build to toxic levels when the potatoes are exposed to light during storage.

Accepted Answer

A) True 
 B)False

Question 9

All varieties of sushi are made from raw fish.

Accepted Answer

A) True 
 B)False

Question 10

​What can be said about fresh produce and foodborne illness?

Accepted Answer

A) Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria. 
B) Rinsing produce will remove all contaminants that may be on the surface. 
C) ​All canned vegetables are safe from bacteria-causing toxins. 
D) ​Produce grown close to the ground may be contaminated by animal waste runoff. 
E) ​Organic produce is less likely to cause foodborne illnesses. 
A) Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria. 
B) Rinsing produce will remove all contaminants that may be on the surface. 
C) ​All canned vegetables are safe from bacteria-causing toxins. 
D) ​Produce grown close to the ground may be contaminated by animal waste runoff. 
E) ​Organic produce is less likely to cause foodborne illnesses.

Question 11

Several hours after eating,a chilled three-bean salad containing home-canned green beans,family members have difficulty breathing and swallowing,double vision,and muscle weakness.What should they do?

Accepted Answer

A) Go to the hospital immediately because they may have botulism. 
B) Drink plenty of fluids to dilute the foodborne toxins. 
C) ​Lie down to get rid of the symptoms. 
D) ​Smell the leftover salad to see if it is spoiled. 
E) ​Take an emetic to induce vomiting. 
A) Go to the hospital immediately because they may have botulism. 
B) Drink plenty of fluids to dilute the foodborne toxins. 
C) ​Lie down to get rid of the symptoms. 
D) ​Smell the leftover salad to see if it is spoiled. 
E) ​Take an emetic to induce vomiting.

Question 12

​Incidental food additives sometimes find their way into foods,and adverse effects are common.

Accepted Answer

A) True 
 B)False

Question 13

​Which statements concerning the GRAS list is true?

Accepted Answer

A) It includes a list of additives believed to be safe. 
B) It is a list of new additives awaiting approval from the FDA. 
C) ​It is not subject to revision. 
D) ​It includes additives that have been banned from the U.S.food supply. 
E) ​It does not include any nonnutritive sweeteners. 
A) It includes a list of additives believed to be safe. 
B) It is a list of new additives awaiting approval from the FDA. 
C) ​It is not subject to revision. 
D) ​It includes additives that have been banned from the U.S.food supply. 
E) ​It does not include any nonnutritive sweeteners.

Question 14

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache.What ingredient added to the foods may have brought about this reaction?​

Accepted Answer

A) nitrites 
B) sulfites 
C) ​monosodium glutamate 
D) ​methylmercury 
E) ​fish toxins 
A) nitrites 
B) sulfites 
C) ​monosodium glutamate 
D) ​methylmercury 
E) ​fish toxins

Question 15

​Regular doses of ____,a common fish contaminant,are poisonous to the nervous system and associated with certain heart,blood,and other tissue abnormalities in adults.

Accepted Answer

A) dioxins 
B) PCBs 
C) ​mercury 
D) ​cadmium 
E) ​methane 
A) dioxins 
B) PCBs 
C) ​mercury 
D) ​cadmium 
E) ​methane

Question 16

​To prevent serious illness from consuming oysters you would:

Accepted Answer

A) consume them raw with hot sauce. 
B) drink whiskey with the raw oysters. 
C) ​eat them fully cooked and not raw. 
D) ​avoid them altogether. 
E) ​consume them raw only if they come from a reputable source. 
A) consume them raw with hot sauce. 
B) drink whiskey with the raw oysters. 
C) ​eat them fully cooked and not raw. 
D) ​avoid them altogether. 
E) ​consume them raw only if they come from a reputable source.

Question 17

One purpose of genetic engineering is to:​

Accepted Answer

A) remove unwanted nutrient levels from foods. 
B) make crops resistant to diseases. 
C) ​clone animals that are raised as sources of meat. 
D) ​kill all pests that attack specific plants. 
E) ​mix genes from different members of the same species. 
A) remove unwanted nutrient levels from foods. 
B) make crops resistant to diseases. 
C) ​clone animals that are raised as sources of meat. 
D) ​kill all pests that attack specific plants. 
E) ​mix genes from different members of the same species.

Question 18

A U.S.farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.

Accepted Answer

A) True 
 B)False

Question 19

​When irradiation is used to protect foods from contamination,what happens to the quality of those foods?

Accepted Answer

A) Vitamin loss is comparable to that of other food processing methods. 
B) Fruits will ripen more quickly. 
C) ​Very slight amounts of residual radiation will remain in the foods. 
D) ​All foods will have a modest amount of texture change. 
E) ​The DNA structure remains intact so no quality differences are detectable. 
A) Vitamin loss is comparable to that of other food processing methods. 
B) Fruits will ripen more quickly. 
C) ​Very slight amounts of residual radiation will remain in the foods. 
D) ​All foods will have a modest amount of texture change. 
E) ​The DNA structure remains intact so no quality differences are detectable.

Question 20

​Frozen foods' nutrient content is similar to that of:

Accepted Answer

A) dried foods. 
B) canned foods. 
C) ​foods that have undergone extrusion. 
D) ​fresh foods. 
E) ​foods boiled for an extended period. 
A) dried foods. 
B) canned foods. 
C) ​foods that have undergone extrusion. 
D) ​fresh foods. 
E) ​foods boiled for an extended period.

Food additives used in the U.S.are strictly controlled and pose little cause for concern.

Nitrites are commonly found in what food?

Nitrites are added to foods to:

Billy loves to eat raw seafood and does so frequently.As a result,Billy runs the risk of suffering from:

How would you respond to someone who asks about the safety of nonnutritive sweeteners?

The best way to keep chilled foods safe is to:

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Potatoes contain the substance solanine,which can build to toxic levels when the potatoes are exposed to light during storage.

All varieties of sushi are made from raw fish.

What can be said about fresh produce and foodborne illness?

Several hours after eating,a chilled three-bean salad containing home-canned green beans,family members have difficulty breathing and swallowing,double vision,and muscle weakness.What should they do?

Incidental food additives sometimes find their way into foods,and adverse effects are common.

Which statements concerning the GRAS list is true?

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache.What ingredient added to the foods may have brought about this reaction?

Regular doses of ____,a common fish contaminant,are poisonous to the nervous system and associated with certain heart,blood,and other tissue abnormalities in adults.

To prevent serious illness from consuming oysters you would:

One purpose of genetic engineering is to:

A U.S.farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.

When irradiation is used to protect foods from contamination,what happens to the quality of those foods?

Frozen foods' nutrient content is similar to that of:

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates Sugar Starch Glycogen and Fiber

The Lipids Fats Oils Phospholipids and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Life Cycle Nutrition Mother and Infant

Child Teen and Older Adult

Hunger and the Global Environment

Filters

Exam 12: Food Safety and Food Technology

Food additives used in the U.S.are strictly controlled and pose little cause for concern.

​Nitrites are commonly found in what food?

​Nitrites are added to foods to:

​Billy loves to eat raw seafood and does so frequently.As a result,Billy runs the risk of suffering from:

How would you respond to someone who asks about the safety of nonnutritive sweeteners?​

​The best way to keep chilled foods safe is to:

​Raw produce does not pose a threat for foodborne illness because it is low in protein content.

​Potatoes contain the substance solanine,which can build to toxic levels when the potatoes are exposed to light during storage.

All varieties of sushi are made from raw fish.

​What can be said about fresh produce and foodborne illness?

Several hours after eating,a chilled three-bean salad containing home-canned green beans,family members have difficulty breathing and swallowing,double vision,and muscle weakness.What should they do?

​Incidental food additives sometimes find their way into foods,and adverse effects are common.

​Which statements concerning the GRAS list is true?

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache.What ingredient added to the foods may have brought about this reaction?​

​Regular doses of ____,a common fish contaminant,are poisonous to the nervous system and associated with certain heart,blood,and other tissue abnormalities in adults.

​To prevent serious illness from consuming oysters you would:

One purpose of genetic engineering is to:​

A U.S.farmer or manufacturer selling certified organic food must pass USDA inspections at every step of production.

​When irradiation is used to protect foods from contamination,what happens to the quality of those foods?

​Frozen foods' nutrient content is similar to that of:

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates Sugar Starch Glycogen and Fiber

The Lipids Fats Oils Phospholipids and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Diet and Health

Life Cycle Nutrition Mother and Infant

Child Teen and Older Adult

Hunger and the Global Environment

Filters

Nitrites are commonly found in what food?

Nitrites are added to foods to:

Billy loves to eat raw seafood and does so frequently.As a result,Billy runs the risk of suffering from:

How would you respond to someone who asks about the safety of nonnutritive sweeteners?

The best way to keep chilled foods safe is to:

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Potatoes contain the substance solanine,which can build to toxic levels when the potatoes are exposed to light during storage.

What can be said about fresh produce and foodborne illness?

Incidental food additives sometimes find their way into foods,and adverse effects are common.

Which statements concerning the GRAS list is true?

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache.What ingredient added to the foods may have brought about this reaction?

Regular doses of ____,a common fish contaminant,are poisonous to the nervous system and associated with certain heart,blood,and other tissue abnormalities in adults.

To prevent serious illness from consuming oysters you would:

One purpose of genetic engineering is to:

When irradiation is used to protect foods from contamination,what happens to the quality of those foods?

Frozen foods' nutrient content is similar to that of: