Question 1

Which of the following additives is among the most intensively investigated of all additives?

Accepted Answer

A)  antimicrobial agents 
B)  antioxidants 
C)  artificial colours 
D)  flavour enhancers 
A)  antimicrobial agents 
B)  antioxidants 
C)  artificial colours 
D)  flavour enhancers C

Question 2

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Accepted Answer

A) True 
 B)False  True

Question 3

Which of the following is the most frequent food source of trichinosis?

Accepted Answer

A)  raw produce 
B)  raw or undercooked fish 
C)  contaminated water 
D)  raw or undercooked pork 
A)  raw produce 
B)  raw or undercooked fish 
C)  contaminated water 
D)  raw or undercooked pork D

Question 4

Which of the following toxins is responsible for fish contamination?

Accepted Answer

A)  chlorine 
B)  diethylstilbestrol 
C)  dioxins 
D)  cadmium 
A)  chlorine 
B)  diethylstilbestrol 
C)  dioxins 
D)  cadmium

Question 5

What temperature range provides optimal growth for the majority of foodborne microorganisms?

Accepted Answer

A)  4-60oC 
B)  0-40oC 
C)  10-60oC 
D)  20-70oC 
A)  4-60oC 
B)  0-40oC 
C)  10-60oC 
D)  20-70oC

Question 6

All varieties of sushi are made from raw fish.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following results when foods are dried?

Accepted Answer

A)  Microbial spoilage is eliminated. 
B)  There is a reduction in the food's carbohydrate content. 
C)  Niacin is destroyed. 
D)  There are major nutrient losses. 
A)  Microbial spoilage is eliminated. 
B)  There is a reduction in the food's carbohydrate content. 
C)  Niacin is destroyed. 
D)  There are major nutrient losses.

Question 8

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 natural food constituents?

Accepted Answer

Some people believe that they can elimin

Question 9

What is the largest single group of food additives?

Accepted Answer

A)  colouring agents 
B)  antimicrobial agents 
C)  antioxidants 
D)  flavouring agents 
A)  colouring agents 
B)  antimicrobial agents 
C)  antioxidants 
D)  flavouring agents

Question 10

Which of the following is an adverse reaction suffered by people with a sensitivity to monosodium glutamate (MSG)?

Accepted Answer

A)  seizures 
B)  throbbing headaches 
C)  stomach ulcers 
D)  muscle pain,especially in the calves 
A)  seizures 
B)  throbbing headaches 
C)  stomach ulcers 
D)  muscle pain,especially in the calves

Question 11

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

Accepted Answer

A)  Norwalk virus 
B)  mad cow disease 
C)  hepatitis A 
D)  typhoid fever 
A)  Norwalk virus 
B)  mad cow disease 
C)  hepatitis A 
D)  typhoid fever

Question 12

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

Accepted Answer

ultrahigh

Question 13

Which of the following causes cancer in animals?

Accepted Answer

A)  nitrosamines 
B)  nitrites 
C)  sulphites 
D)  butylated hydroxyanisole (BH
A)  
A)  nitrosamines 
B)  nitrites 
C)  sulphites 
D)  butylated hydroxyanisole (BH
A)

Question 14

How can botulinum toxin be eliminated in home-canned food?

Accepted Answer

A)  boiling the canned food for 15 minutes 
B)  using proper canning techniques 
C)  using dented cans immediately 
D)  testing the soil in which the food was grown 
A)  boiling the canned food for 15 minutes 
B)  using proper canning techniques 
C)  using dented cans immediately 
D)  testing the soil in which the food was grown

Question 15

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Accepted Answer

A)  diabetes mellitus 
B)  arthritis 
C)  diverticulitis 
D)  food allergies 
A)  diabetes mellitus 
B)  arthritis 
C)  diverticulitis 
D)  food allergies

Question 16

Which of the following is a beneficial example of selective breeding?

Accepted Answer

A)  soybeans 
B)  tomatoes 
C)  corn 
D)  potatoes 
A)  soybeans 
B)  tomatoes 
C)  corn 
D)  potatoes

Question 17

Which of the following is among the general principles suggested for organic production of foods?

Accepted Answer

A)  ensuring optimum growth potential of foods 
B)  protecting the consumer 
C)  being concerned about short-term soil fertility 
D)  recycling and maintaining resources to the greatest extent possible 
A)  ensuring optimum growth potential of foods 
B)  protecting the consumer 
C)  being concerned about short-term soil fertility 
D)  recycling and maintaining resources to the greatest extent possible

Question 18

Which of the following groups should avoid uncooked or undercooked eggs?

Accepted Answer

A)  those with arthritis 
B)  children 6 to 12 years of age 
C)  those who suffer immune dysfunction 
D)  lactating women 
A)  those with arthritis 
B)  children 6 to 12 years of age 
C)  those who suffer immune dysfunction 
D)  lactating women

Question 19

What effect do sulphite additives have when they are used to dry fruits?

Accepted Answer

A)  They destroy niacin. 
B)  They destroy vitamin C. 
C)  They destroy thiamin. 
D)  They destroy vitamin K. 
A)  They destroy niacin. 
B)  They destroy vitamin C. 
C)  They destroy thiamin. 
D)  They destroy vitamin K.

Question 20

Which of the following best defines food extrusion?

Accepted Answer

A)  changing the form of the food 
B)  adding a substance to the food 
C)  preserving food by lowering its temperature 
D)  preserving food by removing sufficient water 
A)  changing the form of the food 
B)  adding a substance to the food 
C)  preserving food by lowering its temperature 
D)  preserving food by removing sufficient water

Which of the following additives is among the most intensively investigated of all additives?

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Which of the following is the most frequent food source of trichinosis?

Which of the following toxins is responsible for fish contamination?

What temperature range provides optimal growth for the majority of foodborne microorganisms?

All varieties of sushi are made from raw fish.

Which of the following results when foods are dried?

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 natural food constituents?

What is the largest single group of food additives?

Which of the following is an adverse reaction suffered by people with a sensitivity to monosodium glutamate (MSG)?

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

Which of the following causes cancer in animals?

How can botulinum toxin be eliminated in home-canned food?

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Which of the following is a beneficial example of selective breeding?

Which of the following is among the general principles suggested for organic production of foods?

Which of the following groups should avoid uncooked or undercooked eggs?

What effect do sulphite additives have when they are used to dry fruits?

Which of the following best defines food extrusion?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

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

Which of the following additives is among the most intensively investigated of all additives?

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Which of the following is the most frequent food source of trichinosis?

Which of the following toxins is responsible for fish contamination?

What temperature range provides optimal growth for the majority of foodborne microorganisms?

All varieties of sushi are made from raw fish.

Which of the following results when foods are dried?

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 natural food constituents?

What is the largest single group of food additives?

Which of the following is an adverse reaction suffered by people with a sensitivity to monosodium glutamate (MSG)?

What is the more common name for the foodborne illness bovine spongiform encephalopathy?

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

Which of the following causes cancer in animals?

How can botulinum toxin be eliminated in home-canned food?

The safety of food additives is a particular concern for individuals who have which of the following conditions?

Which of the following is a beneficial example of selective breeding?

Which of the following is among the general principles suggested for organic production of foods?

Which of the following groups should avoid uncooked or undercooked eggs?

What effect do sulphite additives have when they are used to dry fruits?

Which of the following best defines food extrusion?

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

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