Question 1

If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

Accepted Answer

A)  immediately throw away the potato. 
B)  peel off the green layer and cook the potato. 
C)  bake the potato whole because it will get rid of the green layer. 
D)  boil the potato because water will remove the green coloring. 
A)  immediately throw away the potato. 
B)  peel off the green layer and cook the potato. 
C)  bake the potato whole because it will get rid of the green layer. 
D)  boil the potato because water will remove the green coloring.

Question 2

Supporters of genetic engineering for foods state the following as a benefit:

Accepted Answer

A)  plants and animals can be engineered to contain higher levels of certain vitamins and minerals. 
B)  animals can be cloned inexpensively as a food source. 
C)  plants can be engineered to provide vaccines and immunizations against disease. 
D)  a and b 
E)  a and c 
A)  plants and animals can be engineered to contain higher levels of certain vitamins and minerals. 
B)  animals can be cloned inexpensively as a food source. 
C)  plants can be engineered to provide vaccines and immunizations against disease. 
D)  a and b 
E)  a and c

Question 3

Can consumers concerned about food contamination eliminate all poisons from their diet by eating only "natural" foods? Why or why not? What would you recommend to avoid toxicities from food constituents?

Accepted Answer

Consumers concerned about food contamina

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

To be sure that your home-canned food does not contain the botulinum toxin you would:

Accepted Answer

A)  follow proper canning techniques. 
B)  boil the canned food. 
C)  test the soil in which the food was grown. 
D)  a and b 
E)  b and c 
A)  follow proper canning techniques. 
B)  boil the canned food. 
C)  test the soil in which the food was grown. 
D)  a and b 
E)  b and c

Question 6

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 7

Which of the following foods would you not choose for a picnic?

Accepted Answer

A)  fresh fruits 
B)  mixed salad of chopped ingredients 
C)  breads and crackers 
D)  canned cheeses 
A)  fresh fruits 
B)  mixed salad of chopped ingredients 
C)  breads and crackers 
D)  canned cheeses

Question 8

The difference between foodborne infection and foodborne intoxication is that:

Accepted Answer

A)  foodborne intoxication results from chemicals produced by microbes. 
B)  foodborne intoxication requires oxygen for microbes to multiply. 
C)  foodborne infection can be detected by a bad odor in food. 
D)  foodborne infection cannot result from eating raw vegetables. 
A)  foodborne intoxication results from chemicals produced by microbes. 
B)  foodborne intoxication requires oxygen for microbes to multiply. 
C)  foodborne infection can be detected by a bad odor in food. 
D)  foodborne infection cannot result from eating raw vegetables.

Question 9

Explain what olestra is and how it is used and discuss its potential impact on nutrition status.

Accepted Answer

The answer of Explain what olestra is and how it...

Question 10

Which of the following should not be used to thaw frozen meats?

Accepted Answer

A)  refrigerator thawing 
B)  defrosting at room temperature 
C)  defrosting in a bath of warm water 
D)  a and b 
E)  b and c 
A)  refrigerator thawing 
B)  defrosting at room temperature 
C)  defrosting in a bath of warm water 
D)  a and b 
E)  b and c

Question 11

Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to:

Accepted Answer

A)  eat raw fruits. 
B)  use lots of ice in beverages. 
C)  use the local water supply. 
D)  avoid salads. 
A)  eat raw fruits. 
B)  use lots of ice in beverages. 
C)  use the local water supply. 
D)  avoid salads.

Question 12

To avoid poisoning by toxins you would:

Accepted Answer

A)  consume a variety of foods. 
B)  eat only "natural" foods. 
C)  eat all foods in moderation. 
D)  a and b 
E)  a and c 
A)  consume a variety of foods. 
B)  eat only "natural" foods. 
C)  eat all foods in moderation. 
D)  a and b 
E)  a and c

Question 13

Which of the following is most susceptible to bacterial contamination?

Accepted Answer

A)  roast 
B)  steak 
C)  ground meat 
D)  chicken 
A)  roast 
B)  steak 
C)  ground meat 
D)  chicken

Question 14

Which of the following would lose the most thiamin?

Accepted Answer

A)  low-acid foods 
B)  glass-packed foods 
C)  canned foods 
D)  foods processed with acid 
A)  low-acid foods 
B)  glass-packed foods 
C)  canned foods 
D)  foods processed with acid

Question 15

After cooking, foods should be held at _____° F or higher until served.

Accepted Answer

A)  110 
B)  120 
C)  130 
D)  140 
A)  110 
B)  120 
C)  130 
D)  140

Question 16

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. 
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.

Question 17

Describe the FDA's position on genetically modified foods.

Accepted Answer

The U.S. Food and Drug Administration (F

Question 18

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

Accepted Answer

A)  Vitamin loss is minimal and 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. 
A)  Vitamin loss is minimal and 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.

Question 19

Which of the following is the best known and most widely used antimicrobial agents?

Accepted Answer

A)  salt 
B)  nitrites 
C)  sugar 
D)  a and c 
E)  a and b 
A)  salt 
B)  nitrites 
C)  sugar 
D)  a and c 
E)  a and b

Question 20

Nitrites are added to foods to:

Accepted Answer

A)  inhibit rancidity. 
B)  preserve their color. 
C)  improve their nutritive value. 
D)  a and b 
E)  a and c 
A)  inhibit rancidity. 
B)  preserve their color. 
C)  improve their nutritive value. 
D)  a and b 
E)  a and c

If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

Supporters of genetic engineering for foods state the following as a benefit:

Can consumers concerned about food contamination eliminate all poisons from their diet by eating only "natural" foods? Why or why not? What would you recommend to avoid toxicities from food constituents?

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

To be sure that your home-canned food does not contain the botulinum toxin you would:

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

Which of the following foods would you not choose for a picnic?

The difference between foodborne infection and foodborne intoxication is that:

Explain what olestra is and how it is used and discuss its potential impact on nutrition status.

Which of the following should not be used to thaw frozen meats?

Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to:

To avoid poisoning by toxins you would:

Which of the following is most susceptible to bacterial contamination?

Which of the following would lose the most thiamin?

After cooking, foods should be held at _____° F or higher until served.

One purpose of genetic engineering is to:

Describe the FDA's position on genetically modified foods.

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

Which of the following is the best known and most widely used antimicrobial agents?

Nitrites are added to foods to:

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

If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

Supporters of genetic engineering for foods state the following as a benefit:

Can consumers concerned about food contamination eliminate all poisons from their diet by eating only "natural" foods? Why or why not? What would you recommend to avoid toxicities from food constituents?

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

To be sure that your home-canned food does not contain the botulinum toxin you would:

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

Which of the following foods would you not choose for a picnic?

The difference between foodborne infection and foodborne intoxication is that:

Explain what olestra is and how it is used and discuss its potential impact on nutrition status.

Which of the following should not be used to thaw frozen meats?

Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to:

To avoid poisoning by toxins you would:

Which of the following is most susceptible to bacterial contamination?

Which of the following would lose the most thiamin?

After cooking, foods should be held at _____° F or higher until served.

One purpose of genetic engineering is to:

Describe the FDA's position on genetically modified foods.

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

Which of the following is the best known and most widely used antimicrobial agents?

Nitrites are added to foods to:

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