Question 1

Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as:

Accepted Answer

A) texturizers. 
B) emulsifiers. 
C) stabilizers. 
D) humectants. 
A) texturizers. 
B) emulsifiers. 
C) stabilizers. 
D) humectants.

Question 2

Killing microorganisms in food with heat will protect you from their toxins.

Accepted Answer

A) True 
 B)False

Question 3

You should avoid buying or consuming canned foods whose cans have dents or other visble damage.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following is the BEST example of a natural food barrier?

Accepted Answer

A) an egg shell 
B) an egg yolk 
C) a layer of cream on top of milk 
D) fat embedded within meat 
A) an egg shell 
B) an egg yolk 
C) a layer of cream on top of milk 
D) fat embedded within meat

Question 5

Refrigerating or freezing foods will kill any microorganisms present in the food.

Accepted Answer

A) True 
 B)False

Question 6

Foods MOST commonly affected by the Salmonella bacterium are:

Accepted Answer

A) dried foods. 
B) eggs and poultry. 
C) untreated water. 
D) leftovers. 
A) dried foods. 
B) eggs and poultry. 
C) untreated water. 
D) leftovers.

Question 7

Enterotoxins target the:

Accepted Answer

A) spine and brain stem. 
B) gastrointestinal system. 
C) cardiovascular system. 
D) nervous system. 
A) spine and brain stem. 
B) gastrointestinal system. 
C) cardiovascular system. 
D) nervous system.

Question 8

Consuming processed foods as opposed to whole foods decreases the risk of contracting a foodborne illness.

Accepted Answer

A) True 
 B)False

Question 9

The most ancient methods of food preservation all relied on:

Accepted Answer

A) drawing water out of the plant or animal cells. 
B) changing the molecular structure of foods. 
C) heating techniques. 
D) very brief preservation periods. 
A) drawing water out of the plant or animal cells. 
B) changing the molecular structure of foods. 
C) heating techniques. 
D) very brief preservation periods.

Question 10

Which of the following describes the Delaney Clause?

Accepted Answer

A) government action that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans 
B) government recommendation that all predatory fish be tested for mercury before being sold to the consumer 
C) the establishment of a system in which the FDA investigates consumer,physician,and food company complaints about additives 
D) pending legislation to ban irradiation as a method of food preservation 
A) government action that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans 
B) government recommendation that all predatory fish be tested for mercury before being sold to the consumer 
C) the establishment of a system in which the FDA investigates consumer,physician,and food company complaints about additives 
D) pending legislation to ban irradiation as a method of food preservation

Question 11

A common argument in the debate about the safety of GMOs in food production is that,at the very least,all genetically modified foods should be:

Accepted Answer

A) banned. 
B) heavily restricted. 
C) labeled. 
D) removed from store shelves. 
A) banned. 
B) heavily restricted. 
C) labeled. 
D) removed from store shelves.

Question 12

Julie is planning dinners for the coming week.She has some uncooked hamburger meat in the refigerator that she brought home from the store that day.How long does she optimally have to store that meat before its ideal preservation period in the refrigerator expires?

Accepted Answer

A) one to two days 
B) three to four days 
C) up to six days 
D) one day only 
A) one to two days 
B) three to four days 
C) up to six days 
D) one day only

Question 13

The leading cause of foodborne infection in the United States is:

Accepted Answer

A) E coli. 
B) Salmonella. 
C) Giardia. 
D) Norovirus. 
A) E coli. 
B) Salmonella. 
C) Giardia. 
D) Norovirus.

Question 14

The process of irradiation does not cause foods to become radioactive.

Accepted Answer

A) True 
 B)False

Question 15

The MOST common concern related to the effects of food residues is:

Accepted Answer

A) an increased risk for cancer. 
B) easily-acquired skin rashes. 
C) significant risk for minor nerve damage. 
D) transmission of communicable diseases. 
A) an increased risk for cancer. 
B) easily-acquired skin rashes. 
C) significant risk for minor nerve damage. 
D) transmission of communicable diseases.

Question 16

The four factors affecting the survival and reproduction of food microorganisms are temperature,humidity,acidity,and:

Accepted Answer

A) light. 
B) space. 
C) time. 
D) oxygen content. 
A) light. 
B) space. 
C) time. 
D) oxygen content.

Question 17

Damage to which human organ would MOST contribute to the accumulation of pesticides in the body?

Accepted Answer

A) lungs 
B) bladder 
C) liver 
D) pancreas 
A) lungs 
B) bladder 
C) liver 
D) pancreas

Question 18

The EPA defines sustainability as the ability:

Accepted Answer

A) to produce foods organically at the cheapest cost for the greatest number of people over a sustained period of time. 
B) to meet demands for high food production while pursuing the safest means available. 
C) to produce foods domestically,and import or export them as needed,under the supervision of an international regulating body overseeing safety and security. 
D) to meet or satisfy basic economic,social,and security needs now and in the future without undermining the natural resource base and environmental quality. 
A) to produce foods organically at the cheapest cost for the greatest number of people over a sustained period of time. 
B) to meet demands for high food production while pursuing the safest means available. 
C) to produce foods domestically,and import or export them as needed,under the supervision of an international regulating body overseeing safety and security. 
D) to meet or satisfy basic economic,social,and security needs now and in the future without undermining the natural resource base and environmental quality.

Question 19

Which of the following is the BEST example of a persistent organic pollutant (POP)?

Accepted Answer

A) lead 
B) GMO 
C) sulfite 
D) coal tar 
A) lead 
B) GMO 
C) sulfite 
D) coal tar

Question 20

Microorganisms are termed "pathogenic" when they:

Accepted Answer

A) are capable of causing disease. 
B) mutate into other forms. 
C) have died. 
D) have multiplied rapidly. 
A) are capable of causing disease. 
B) mutate into other forms. 
C) have died. 
D) have multiplied rapidly.

Exam 19: Consumer Issues: Food Safety, Production, and Impact on the Environment

Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as:

Killing microorganisms in food with heat will protect you from their toxins.

You should avoid buying or consuming canned foods whose cans have dents or other visble damage.

Which of the following is the BEST example of a natural food barrier?

Refrigerating or freezing foods will kill any microorganisms present in the food.

Foods MOST commonly affected by the Salmonella bacterium are:

Enterotoxins target the:

Consuming processed foods as opposed to whole foods decreases the risk of contracting a foodborne illness.

The most ancient methods of food preservation all relied on:

Which of the following describes the Delaney Clause?

A common argument in the debate about the safety of GMOs in food production is that,at the very least,all genetically modified foods should be:

Julie is planning dinners for the coming week.She has some uncooked hamburger meat in the refigerator that she brought home from the store that day.How long does she optimally have to store that meat before its ideal preservation period in the refrigerator expires?

The leading cause of foodborne infection in the United States is:

The process of irradiation does not cause foods to become radioactive.

The MOST common concern related to the effects of food residues is:

The four factors affecting the survival and reproduction of food microorganisms are temperature,humidity,acidity,and:

Damage to which human organ would MOST contribute to the accumulation of pesticides in the body?

The EPA defines sustainability as the ability:

Which of the following is the BEST example of a persistent organic pollutant (POP)?

Microorganisms are termed "pathogenic" when they:

The Science of Nutrition: Linking Food, function, and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

in Depth: Alcohol

Lipids: Essential Energy-Supplying Nutrients

Vitamins and Minerals: Micronutrients With Macro Powers

Phytochemicals

Disordered Eating

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function and Vision

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: The Later Years

Global Nutrition

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