Question 1

In the United States,poultry,pork,and beef producers are currently allowed to use antibiotics to increase their animals' growth.

Accepted Answer

A) True 
 B)False

Question 2

Pheromones are one type of

Accepted Answer

A)  organic fertilizer. 
B)  fungicide. 
C)  biopesticide. 
D)  herbicide recently classified by the World Health Organization as carcinogenic. 
A)  organic fertilizer. 
B)  fungicide. 
C)  biopesticide. 
D)  herbicide recently classified by the World Health Organization as carcinogenic.

Question 3

The United States,Canada,and the European Union allow the use of recombinant bovine growth hormone (rBGH)only for dairy cows.

Accepted Answer

A) True 
 B)False

Question 4

Pesticides are a family of chemicals

Accepted Answer

A)  added to foods to enhance them in some way. 
B)  added to foods to help prevent microbial spoilage and enzymatic deterioration. 
C)  used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms. 
D)  produced by microorganisms that harm tissues and elicit an immune response. 
A)  added to foods to enhance them in some way. 
B)  added to foods to help prevent microbial spoilage and enzymatic deterioration. 
C)  used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms. 
D)  produced by microorganisms that harm tissues and elicit an immune response.

Question 5

The Environmental Protection Agency (EPA)regulates the use of all pesticides in the United States.

Accepted Answer

A) True 
 B)False

Question 6

Which of these people has the LOWEST risk of suffering serious consequences from a foodborne illness?

Accepted Answer

A)  cancer patient receiving immune system-suppressing drugs 
B)  infant 
C)  person with AIDS 
D)  college student cramming for final exams 
A)  cancer patient receiving immune system-suppressing drugs 
B)  infant 
C)  person with AIDS 
D)  college student cramming for final exams

Question 7

Which of the following is an example of a parasite?

Accepted Answer

A)  yeast 
B)  a tapeworm 
C)  Listeria monocytogenes 
D)  a prion 
A)  yeast 
B)  a tapeworm 
C)  Listeria monocytogenes 
D)  a prion

Question 8

Which of the following is one of the "Dirty Dozen" foods that retain a high pesticide residue?

Accepted Answer

A)  onions 
B)  apples 
C)  corn 
D)  avocados 
A)  onions 
B)  apples 
C)  corn 
D)  avocados

Question 9

Which of the following are substances intentionally put in foods to enhance appearance,palatability,safety,and/or quality?

Accepted Answer

A)  recombinant genes 
B)  preservatives 
C)  biopesticides 
D)  food additives 
A)  recombinant genes 
B)  preservatives 
C)  biopesticides 
D)  food additives

Question 10

Which of the following BEST describes the Generally Recognized as Safe (GRAS)list?

Accepted Answer

A)  government law that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans 
B)  list of EPA-approved non-toxic, non-persistent pesticides 
C)  catalogue of food additives generally regarded as safe; established in 1958 by the U.S. Congress 
D)  list of foods that have been deemed safe to irradiate 
A)  government law that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans 
B)  list of EPA-approved non-toxic, non-persistent pesticides 
C)  catalogue of food additives generally regarded as safe; established in 1958 by the U.S. Congress 
D)  list of foods that have been deemed safe to irradiate

Question 11

In which of the following foods would Clostridium botulinum be MOST likely to flourish?

Accepted Answer

A)  an open jar of pasta sauce left unrefrigerated 
B)  raw honey 
C)  raw eggs, stored on the counter 
D)  unwashed lettuce 
A)  an open jar of pasta sauce left unrefrigerated 
B)  raw honey 
C)  raw eggs, stored on the counter 
D)  unwashed lettuce

Question 12

The USDA organic seal on a product indicates that the food contains at least 95% organic ingredients.

Accepted Answer

A) True 
 B)False

Question 13

Microwave cooking provides even heating that ensures the destruction of all the bacteria present in food.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following is NOT a characteristic of a foodborne illness?

Accepted Answer

A)  an illness caused by an allergic reaction to a food 
B)  an illness caused by ingesting a food with bacteria or other infectious agent 
C)  illness caused by ingesting a water-borne microorganism 
D)  illness caused by ingesting food or water containing a toxic substance 
A)  an illness caused by an allergic reaction to a food 
B)  an illness caused by ingesting a food with bacteria or other infectious agent 
C)  illness caused by ingesting a water-borne microorganism 
D)  illness caused by ingesting food or water containing a toxic substance

Question 15

Which of the following environmental conditions would increase the survival and reproduction of most food microorganisms?

Accepted Answer

A)  low humidity 
B)  a temperature between 40°F and 140°F 
C)  the absence of oxygen 
D)  a high (alkaline) pH 
A)  low humidity 
B)  a temperature between 40°F and 140°F 
C)  the absence of oxygen 
D)  a high (alkaline) pH

Question 16

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following does NOT explain why norovirus is highly contagious?

Accepted Answer

A)  Norovirus survives even on dry surfaces such as countertops. 
B)  Vomiting caused by norovirus comes on abruptly and can contaminate others nearby. 
C)  Norovirus releases a toxin that cannot be destroyed by heating contaminated foods. 
D)  It only takes a few norovirus particles to cause infection. 
A)  Norovirus survives even on dry surfaces such as countertops. 
B)  Vomiting caused by norovirus comes on abruptly and can contaminate others nearby. 
C)  Norovirus releases a toxin that cannot be destroyed by heating contaminated foods. 
D)  It only takes a few norovirus particles to cause infection.

Question 18

The addition of iodine to table salt has decreased the incidence of

Accepted Answer

A)  mad cow disease. 
B)  typhoid fever. 
C)  goiter. 
D)  hepatitis A. 
A)  mad cow disease. 
B)  typhoid fever. 
C)  goiter. 
D)  hepatitis A.

Question 19

Monosodium glutamate (MSG)in soup,iodine in table salt,and beet extract in strawberry ice cream are all examples of

Accepted Answer

A)  additives. 
B)  stabilizers. 
C)  preservatives. 
D)  genetically modified organisms. 
A)  additives. 
B)  stabilizers. 
C)  preservatives. 
D)  genetically modified organisms.

Question 20

Infection with STEC O157 typically results in hospitalization.

Accepted Answer

A) True 
 B)False

Exam 12: Food Safety and Technology: Protecting Our Food

In the United States,poultry,pork,and beef producers are currently allowed to use antibiotics to increase their animals' growth.

Pheromones are one type of

The United States,Canada,and the European Union allow the use of recombinant bovine growth hormone (rBGH)only for dairy cows.

Pesticides are a family of chemicals

The Environmental Protection Agency (EPA)regulates the use of all pesticides in the United States.

Which of these people has the LOWEST risk of suffering serious consequences from a foodborne illness?

Which of the following is an example of a parasite?

Which of the following is one of the "Dirty Dozen" foods that retain a high pesticide residue?

Which of the following are substances intentionally put in foods to enhance appearance,palatability,safety,and/or quality?

Which of the following BEST describes the Generally Recognized as Safe (GRAS)list?

In which of the following foods would Clostridium botulinum be MOST likely to flourish?

The USDA organic seal on a product indicates that the food contains at least 95% organic ingredients.

Microwave cooking provides even heating that ensures the destruction of all the bacteria present in food.

Which of the following is NOT a characteristic of a foodborne illness?

Which of the following environmental conditions would increase the survival and reproduction of most food microorganisms?

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Which of the following does NOT explain why norovirus is highly contagious?

The addition of iodine to table salt has decreased the incidence of

Monosodium glutamate (MSG)in soup,iodine in table salt,and beet extract in strawberry ice cream are all examples of

Infection with STEC O157 typically results in hospitalization.

Nutrition: Linking Food and Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Essential to Key Body Functions

Nutrients Essential to Healthy Tissues

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Equity,Sustainability,and Quality: The Challenge of Good Food

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

Nutrition Through the Lifecycle: Childhood to Late Adulthood

New Frontiers in Nutrition and Health

Healthful Eating Patterns

Disorders Related to Specific Foods

Diabetes

Cardiovascular Disease

Vitamins and Minerals: Micronutrients With Macro Powers

Alcohol

Cancer

Osteoporosis

Obesity

Disorders Related to Body Image, Eating, and Exercise

The Safety and Effectiveness of Dietary Supplements

Malnutrition

The Fetal Environment

Searching for the Fountain of Youth

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