Question 1

One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

Accepted Answer

A)  Clostridium must have an acidic environment to produce toxins. 
B)  Staph toxins are heat stable and survive cooking. 
C)  Clostridium must have exposure to air to survive. 
D)  Staph is a very rare type of food intoxication. 
A)  Clostridium must have an acidic environment to produce toxins. 
B)  Staph toxins are heat stable and survive cooking. 
C)  Clostridium must have exposure to air to survive. 
D)  Staph is a very rare type of food intoxication.

Question 2

Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

Accepted Answer

A)  using no pesticides of any kind. 
B)  using only composted vegetable matter for fertilizer. 
C)  allowing insects to remain on plants. 
D)  raising animals in natural surroundings with access to the outdoors. 
A)  using no pesticides of any kind. 
B)  using only composted vegetable matter for fertilizer. 
C)  allowing insects to remain on plants. 
D)  raising animals in natural surroundings with access to the outdoors.

Question 3

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. 
B)  AIDS. 
C)  worms. 
D)  a and b 
E)  a and c 
A)  viral infections. 
B)  AIDS. 
C)  worms. 
D)  a and b 
E)  a and c

Question 4

Which of the following groups of food additives is allowed no margin of risk?

Accepted Answer

A)  antioxidants 
B)  coloring agents 
C)  antimicrobial agents 
D)  flavoring agents 
A)  antioxidants 
B)  coloring agents 
C)  antimicrobial agents 
D)  flavoring agents

Question 5

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 6

Characteristics of the artificial fat olestra include:

Accepted Answer

A)  it passes through the digestive tract unabsorbed. 
B)  it is fortified with vitamin E. 
C)  it can cause dangerous side effects. 
D)  a and b 
E)  b and c 
A)  it passes through the digestive tract unabsorbed. 
B)  it is fortified with vitamin E. 
C)  it can cause dangerous side effects. 
D)  a and b 
E)  b and c

Question 7

To prevent foodborne illness you would:

Accepted Answer

A)  use a meat thermometer to roast a whole chicken. 
B)  cook hamburgers to well-done. 
C)  cook your roast in the microwave. 
D)  a and b 
E)  b and c 
A)  use a meat thermometer to roast a whole chicken. 
B)  cook hamburgers to well-done. 
C)  cook your roast in the microwave. 
D)  a and b 
E)  b and c

Question 8

Opponents of genetic engineering make the following argument:

Accepted Answer

A)  The nutrient content of GE foods is less than that of comparable traditional foods. 
B)  Planting of GE crops may increase weed growth in fields. 
C)  The FDA is not able to determine the safety of current GE crops. 
D)  Consumers cannot remove GE pesticides that form within the tissue of the plant. 
A)  The nutrient content of GE foods is less than that of comparable traditional foods. 
B)  Planting of GE crops may increase weed growth in fields. 
C)  The FDA is not able to determine the safety of current GE crops. 
D)  Consumers cannot remove GE pesticides that form within the tissue of the plant.

Question 9

You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

Accepted Answer

A)  vitamin C 
B)  nitrites 
C)  tartrazine 
D)  salt 
A)  vitamin C 
B)  nitrites 
C)  tartrazine 
D)  salt

Question 10

Which of the following is not intentionally used in or on foods?

Accepted Answer

A)  additives 
B)  contaminants 
C)  pesticides 
D)  a and b 
E)  b and c 
A)  additives 
B)  contaminants 
C)  pesticides 
D)  a and b 
E)  b and c

Question 11

Regulations for the production of certified organic foods specify that:

Accepted Answer

A)  plant foods must be produced without the use of synthetic fertilizers and pesticides. 
B)  animals may be subjected to high-stress habitats that are unnatural to them. 
C)  producers must submit to USDA inspections. 
D)  a and b 
E)  a and c 
A)  plant foods must be produced without the use of synthetic fertilizers and pesticides. 
B)  animals may be subjected to high-stress habitats that are unnatural to them. 
C)  producers must submit to USDA inspections. 
D)  a and b 
E)  a and c

Question 12

To protect the vitamin content of fruits and vegetables, you would:

Accepted Answer

A)  keep them at room temperature. 
B)  select vine-ripened ones. 
C)  chill immediately after picking. 
D)  a and b 
E)  b and c 
A)  keep them at room temperature. 
B)  select vine-ripened ones. 
C)  chill immediately after picking. 
D)  a and b 
E)  b and c

Question 13

Which of the following best describes pesticide levels in organic foods?

Accepted Answer

A)  Changing children's diets to organic foods resulted in a gradual decline of pesticide ingestion. 
B)  Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods. 
C)  Studies have shown a link between pesticide exposure from conventional foods and health risks. 
D)  Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher. 
A)  Changing children's diets to organic foods resulted in a gradual decline of pesticide ingestion. 
B)  Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods. 
C)  Studies have shown a link between pesticide exposure from conventional foods and health risks. 
D)  Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher.

Question 14

What is HACCP, and why is it important?

Accepted Answer

The answer of What is HACCP, and why is it...

Question 15

Results of commercial drying of foods include:

Accepted Answer

A)  elimination of microbial spoilage. 
B)  removal of water from foods. 
C)  major nutrient losses. 
D)  a and b 
E)  a and c 
A)  elimination of microbial spoilage. 
B)  removal of water from foods. 
C)  major nutrient losses. 
D)  a and b 
E)  a and c

Question 16

The use of selective breeding in human agriculture:

Accepted Answer

A)  is a very recent scientific concept. 
B)  involves crossing boundaries between species. 
C)  can involve analysis of DNA from successful seedlings. 
D)  is successful only in plants. 
A)  is a very recent scientific concept. 
B)  involves crossing boundaries between species. 
C)  can involve analysis of DNA from successful seedlings. 
D)  is successful only in plants.

Question 17

Describe three methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Accepted Answer

1. Chemical disinfectants: Using chemica

Question 18

Which of the following synthetic sweeteners should not be consumed by individuals with phenylketonuria?

Accepted Answer

A)  saccharin 
B)  sucralose 
C)  aspartame 
D)  neotame 
A)  saccharin 
B)  sucralose 
C)  aspartame 
D)  neotame

Question 19

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

Accepted Answer

A)  freezing. 
B)  drying. 
C)  extrusion. 
D)  canning. 
A)  freezing. 
B)  drying. 
C)  extrusion. 
D)  canning.

Question 20

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)  a and b 
E)  b and c 
A)  consume them raw with hot sauce. 
B)  drink whiskey with the raw oysters. 
C)  eat them fully cooked and not raw. 
D)  a and b 
E)  b and c

One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

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

Which of the following groups of food additives is allowed no margin of risk?

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

Characteristics of the artificial fat olestra include:

To prevent foodborne illness you would:

Opponents of genetic engineering make the following argument:

You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

Which of the following is not intentionally used in or on foods?

Regulations for the production of certified organic foods specify that:

To protect the vitamin content of fruits and vegetables, you would:

Which of the following best describes pesticide levels in organic foods?

What is HACCP, and why is it important?

Results of commercial drying of foods include:

The use of selective breeding in human agriculture:

Describe three methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Which of the following synthetic sweeteners should not be consumed by individuals with phenylketonuria?

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

To prevent serious illness from consuming oysters you would:

Food Choices and Human Health

Nutrition Toolsstandards 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

Nutrients, Physical Activity, and the Bodys Responses

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

One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

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

Which of the following groups of food additives is allowed no margin of risk?

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

Characteristics of the artificial fat olestra include:

To prevent foodborne illness you would:

Opponents of genetic engineering make the following argument:

You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

Which of the following is not intentionally used in or on foods?

Regulations for the production of certified organic foods specify that:

To protect the vitamin content of fruits and vegetables, you would:

Which of the following best describes pesticide levels in organic foods?

What is HACCP, and why is it important?

Results of commercial drying of foods include:

The use of selective breeding in human agriculture:

Describe three methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each.

Which of the following synthetic sweeteners should not be consumed by individuals with phenylketonuria?

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

To prevent serious illness from consuming oysters you would:

Food Choices and Human Health

Nutrition Toolsstandards 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

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters