Question 1

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Accepted Answer

A) True 
 B)False

Question 2

Preservatives and colorings are derived from both natural and synthetic sources.

Accepted Answer

A) True 
 B)False

Question 3

The FDA requires that foods labeled "All natural" be produced without partially hydrogenated oils,added sugars,or GMOs.

Accepted Answer

A) True 
 B)False

Question 4

Microorganisms that benefit from and harm their hosts are called

Accepted Answer

A)  fungi. 
B)  toxins. 
C)  parasites. 
D)  prions. 
A)  fungi. 
B)  toxins. 
C)  parasites. 
D)  prions.

Question 5

Potatoes that have turned green likely contain the toxin

Accepted Answer

A)  botulism. 
B)  ciguatoxin. 
C)  aflatoxin. 
D)  solanine. 
A)  botulism. 
B)  ciguatoxin. 
C)  aflatoxin. 
D)  solanine.

Question 6

Refrigerating or freezing foods will kill most or all bacteria present in the food.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics?

Accepted Answer

A)  eating vegetarian and vegan meals more often 
B)  eating free-range meat from animals not fed hormones or antibiotics 
C)  switching from ground beef to ground pork 
D)  choosing organic eggs, milk, yogurt, and cheese 
A)  eating vegetarian and vegan meals more often 
B)  eating free-range meat from animals not fed hormones or antibiotics 
C)  switching from ground beef to ground pork 
D)  choosing organic eggs, milk, yogurt, and cheese

Question 8

Identify and explain two reasons that foodborne illness is of increasingly critical concern in the United States.

Accepted Answer

There are two main reasons why foodborne

Question 9

Which of the following food preservation methods limits spoilage by drawing water out of foods,making them inhospitable to bacterial growth?

Accepted Answer

A)  canning 
B)  salting 
C)  irradiation 
D)  cooling 
A)  canning 
B)  salting 
C)  irradiation 
D)  cooling

Question 10

Which of the following is a species of bacteria responsible for the greatest number of deaths from foodborne illness?

Accepted Answer

A)  Staphylococcus aureus 
B)  Toxoplasma gondii 
C)  E. coli 
D)  Salmonella 
A)  Staphylococcus aureus 
B)  Toxoplasma gondii 
C)  E. coli 
D)  Salmonella

Question 11

Which of the following would NOT help reduce exposure to bisphenol A (BPA)?

Accepted Answer

A)  reducing consumption of canned foods 
B)  using plastics marked with recycling codes 3 or 7 when microwaving foods 
C)  avoiding use of scratched plastic containers 
D)  using stainless steel containers for storing food and beverages 
A)  reducing consumption of canned foods 
B)  using plastics marked with recycling codes 3 or 7 when microwaving foods 
C)  avoiding use of scratched plastic containers 
D)  using stainless steel containers for storing food and beverages

Question 12

Explain what you are buying when you buy certified organic foods.

Accepted Answer

When you buy certified organic foods, yo

Question 13

Organically grown foods are just as likely to be contaminated with pesticide residues as conventionally grown foods.

Accepted Answer

A) True 
 B)False

Question 14

Mycotoxins are most commonly found in

Accepted Answer

A)  undercooked hamburgers. 
B)  soft cheeses. 
C)  grains. 
D)  canned tomatoes. 
A)  undercooked hamburgers. 
B)  soft cheeses. 
C)  grains. 
D)  canned tomatoes.

Question 15

The accumulation of high levels of mercury in large predatory fish is a result of

Accepted Answer

A)  biomagnification. 
B)  genetic modification. 
C)  irradiation. 
D)  food additives. 
A)  biomagnification. 
B)  genetic modification. 
C)  irradiation. 
D)  food additives.

Question 16

The most abundant genetically modified food crops in the U.S.are herbicide-tolerant corn and soybeans.

Accepted Answer

A) True 
 B)False

Question 17

The overuse of pesticides has led to the development of so-called "superbugs."

Accepted Answer

A) True 
 B)False

Question 18

Which of the following falls within the "danger zone" of foodborne illnesses?

Accepted Answer

A)  chicken thawing inside a properly functioning refrigerator 
B)  a frozen turkey thawing at room temperature 
C)  meat cooking on a hot outdoor grill 
D)  soup simmering in a slow cooker set at low (200°F) 
A)  chicken thawing inside a properly functioning refrigerator 
B)  a frozen turkey thawing at room temperature 
C)  meat cooking on a hot outdoor grill 
D)  soup simmering in a slow cooker set at low (200°F)

Question 19

Why is rBGH injected into dairy cows?

Accepted Answer

A)  to prevent the growth of microbes in the cows' milk 
B)  to improve the nutritional quality of the cows' milk 
C)  to strengthen the cows' immune systems 
D)  to increase milk production without increasing feed 
A)  to prevent the growth of microbes in the cows' milk 
B)  to improve the nutritional quality of the cows' milk 
C)  to strengthen the cows' immune systems 
D)  to increase milk production without increasing feed

Question 20

Which of the following is NOT required for certification as a USDA-certified organic farm?

Accepted Answer

A)  inspection by a government-approved certifier 
B)  complete avoidance of all pesticides 
C)  avoidance of growth hormones and GMOs 
D)  farming practices that conserve soil and water 
A)  inspection by a government-approved certifier 
B)  complete avoidance of all pesticides 
C)  avoidance of growth hormones and GMOs 
D)  farming practices that conserve soil and water

Exam 12: Food Safety and Technology: Protecting Our Food

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Preservatives and colorings are derived from both natural and synthetic sources.

The FDA requires that foods labeled "All natural" be produced without partially hydrogenated oils,added sugars,or GMOs.

Microorganisms that benefit from and harm their hosts are called

Potatoes that have turned green likely contain the toxin

Refrigerating or freezing foods will kill most or all bacteria present in the food.

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics?

Identify and explain two reasons that foodborne illness is of increasingly critical concern in the United States.

Which of the following food preservation methods limits spoilage by drawing water out of foods,making them inhospitable to bacterial growth?

Which of the following is a species of bacteria responsible for the greatest number of deaths from foodborne illness?

Which of the following would NOT help reduce exposure to bisphenol A (BPA)?

Explain what you are buying when you buy certified organic foods.

Organically grown foods are just as likely to be contaminated with pesticide residues as conventionally grown foods.

Mycotoxins are most commonly found in

The accumulation of high levels of mercury in large predatory fish is a result of

The most abundant genetically modified food crops in the U.S.are herbicide-tolerant corn and soybeans.

The overuse of pesticides has led to the development of so-called "superbugs."

Which of the following falls within the "danger zone" of foodborne illnesses?

Why is rBGH injected into dairy cows?

Which of the following is NOT required for certification as a USDA-certified organic farm?

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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