Question 1

Which statement best distinguishes between a pathogen and a toxin?

Accepted Answer

A) A pathogen is an organic compound that causes illness,while a toxin is an inorganic compound. 
B) Pathogens are micro-organisms that cause disease,while toxins refers to the harmful substances which all pathogens secrete. 
C) Pathogens are micro-organisms that cause disease,while toxins are harmful substances that some pathogens secrete. 
D) There is no difference between pathogens and toxins;both terms refers to the same disease causing agent. 
A) A pathogen is an organic compound that causes illness,while a toxin is an inorganic compound. 
B) Pathogens are micro-organisms that cause disease,while toxins refers to the harmful substances which all pathogens secrete. 
C) Pathogens are micro-organisms that cause disease,while toxins are harmful substances that some pathogens secrete. 
D) There is no difference between pathogens and toxins;both terms refers to the same disease causing agent.

Question 2

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is an expiration date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

Accepted Answer

A) aseptic packaging 
B) genetic engineering 
C) irradiation 
D) modified atmosphere packaging 
A) aseptic packaging 
B) genetic engineering 
C) irradiation 
D) modified atmosphere packaging

Question 3

Although more cases of foodborne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

Accepted Answer

In general,there is a greater

Question 4

Which of the following is NOT a biopesticide?

Accepted Answer

A) the introduction of birds that eat pests 
B) naturally occurring substances that control pests 
C) microorganisms that control pests 
D) pesticides introduced into plants through genetic modification 
A) the introduction of birds that eat pests 
B) naturally occurring substances that control pests 
C) microorganisms that control pests 
D) pesticides introduced into plants through genetic modification

Question 5

What does a "use by" date indicate?

Accepted Answer

A) last day that a product can be safely consumed. 
B) last day the product is likely to be at peak flavor and quality. 
C) last day that a store can sell a product. 
D) day when significant deterioration has already occurred. 
A) last day that a product can be safely consumed. 
B) last day the product is likely to be at peak flavor and quality. 
C) last day that a store can sell a product. 
D) day when significant deterioration has already occurred.

Question 6

"Some toxins do not cause illness until a certain level of ingestion is reached." What is being described?

Accepted Answer

A) food intoxication 
B) the relationship between body weight and foodborne illness 
C) the biological effects of a pathogen 
D) the threshold effect 
A) food intoxication 
B) the relationship between body weight and foodborne illness 
C) the biological effects of a pathogen 
D) the threshold effect

Question 7

What are objections to the use of bovine somatotropin (bST)in cows? What is the FDA's position regarding use of bST?

Accepted Answer

bST is objected to by some consumers,bec

Question 8

What are parasites?

Accepted Answer

A) organisms that live at the expense of others. 
B) a special form of bacteria. 
C) a special type of virus. 
D) a cutting edge treatment for foodborne illness. 
A) organisms that live at the expense of others. 
B) a special form of bacteria. 
C) a special type of virus. 
D) a cutting edge treatment for foodborne illness.

Question 9

Which food presents the greatest risk of foodborne illness?

Accepted Answer

A) hot dogs left in the refrigerator for four days 
B) milk two days past the "sell by" date 
C) a turkey thawed at room temperature 
D) a bruised banana 
A) hot dogs left in the refrigerator for four days 
B) milk two days past the "sell by" date 
C) a turkey thawed at room temperature 
D) a bruised banana

Question 10

Why is food irradiation not widely used in Canada as a method of preservation?

Accepted Answer

A) It has not been accepted by the consumer as a safe. 
B) It has not been proven to have any advantages over conventional preservation methods. 
C) It is only effective on a limited number of foods. 
D) Both (a)and (c) 
A) It has not been accepted by the consumer as a safe. 
B) It has not been proven to have any advantages over conventional preservation methods. 
C) It is only effective on a limited number of foods. 
D) Both (a)and (c)

Question 11

What is the most likely source of fish and seafood contamination?

Accepted Answer

A) the passing of bacteria from fish parents directly to fish eggs. 
B) contaminants in the waters where they live. 
C) moulds. 
D) toxins produced by the fish. 
A) the passing of bacteria from fish parents directly to fish eggs. 
B) contaminants in the waters where they live. 
C) moulds. 
D) toxins produced by the fish.

Question 12

What is the primary advantage of irradiating food?

Accepted Answer

A) It destroys micro-organisms and insects and prolongs the shelf life of the product. 
B) It makes the growing plant more insect-resistant. 
C) It is the most economical method of food preservation. 
D) It boosts the nutritional value of the food product. 
A) It destroys micro-organisms and insects and prolongs the shelf life of the product. 
B) It makes the growing plant more insect-resistant. 
C) It is the most economical method of food preservation. 
D) It boosts the nutritional value of the food product.

Question 13

If mould is found on a loaf of banana bread,what is the best course of action?

Accepted Answer

A) Scrape off the mould and eat the rest of the bread soon. 
B) Remove the mould plus about 2 inches of bread. 
C) Freeze and rethaw the bread,scraping off the mould. 
D) Throw the loaf of banana bread away. 
A) Scrape off the mould and eat the rest of the bread soon. 
B) Remove the mould plus about 2 inches of bread. 
C) Freeze and rethaw the bread,scraping off the mould. 
D) Throw the loaf of banana bread away.

Question 14

Which statement about antibiotics is FALSE?

Accepted Answer

A) Antibiotic use in animals may contribute to the creation of antibiotic-resistant bacteria. 
B) Animals,like humans,are treated with antibiotics when sick. 
C) Antibiotics are used to promote growth in animals. 
D) Antibiotic use in animals is not regulated. 
A) Antibiotic use in animals may contribute to the creation of antibiotic-resistant bacteria. 
B) Animals,like humans,are treated with antibiotics when sick. 
C) Antibiotics are used to promote growth in animals. 
D) Antibiotic use in animals is not regulated.

Question 15

To preserve freshness cucumbers are sealed with wax which also seals in pesticides.What is the best way to remove both the wax and associated pesticides?

Accepted Answer

A) wash cucumber in cold water 
B) wash cucumber in warm water 
C) wash cucumber in warm water and scrub with brush 
D) peel the cucumber 
A) wash cucumber in cold water 
B) wash cucumber in warm water 
C) wash cucumber in warm water and scrub with brush 
D) peel the cucumber

Question 16

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

Accepted Answer

They are taken up by plants,which can be

Question 17

A food product has a best before date of 15 SE 14.What does this mean?

Accepted Answer

A) The food has the highest quality on or before Sept 15,2014. 
B) The food is unsafe to eat after Sept 15,2014. 
C) The food is unsafe to eat after Sept 14,2015. 
D) The food has the highest quality on or before Sept 14,2015. 
A) The food has the highest quality on or before Sept 15,2014. 
B) The food is unsafe to eat after Sept 15,2014. 
C) The food is unsafe to eat after Sept 14,2015. 
D) The food has the highest quality on or before Sept 14,2015.

Question 18

Why are ready-to-eat meats vulnerable to Listeriacontamination?

Accepted Answer

A) Listeria grows at temperatures typically found in refrigerators. 
B) These meats are often consumed without further cooking. 
C) These meats often contain sodium nitrite. 
D) Both (a)and (b) 
A) Listeria grows at temperatures typically found in refrigerators. 
B) These meats are often consumed without further cooking. 
C) These meats often contain sodium nitrite. 
D) Both (a)and (b)

Question 19

How are integrated pest management and organic farming methods similar?

Accepted Answer

A) Both methods reduce the amount of pesticide residues in food. 
B) Both methods eliminate the use of conventional pesticides. 
C) Both methods promote the use of genetically-modified foods that are naturally pest resistant. 
D) There are no similarities between these two methods. 
A) Both methods reduce the amount of pesticide residues in food. 
B) Both methods eliminate the use of conventional pesticides. 
C) Both methods promote the use of genetically-modified foods that are naturally pest resistant. 
D) There are no similarities between these two methods.

Question 20

Which statement about organic farming techniques is FALSE?

Accepted Answer

A) Organic produce can cause microbial foodborne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper since expensive chemicals are not used. 
D) Organic farming decreases - but does not eliminate- pesticides in foods. 
A) Organic produce can cause microbial foodborne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper since expensive chemicals are not used. 
D) Organic farming decreases - but does not eliminate- pesticides in foods.

Exam 17: Food Safety

Which statement best distinguishes between a pathogen and a toxin?

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is an expiration date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

Although more cases of foodborne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

Which of the following is NOT a biopesticide?

What does a "use by" date indicate?

"Some toxins do not cause illness until a certain level of ingestion is reached." What is being described?

What are objections to the use of bovine somatotropin (bST)in cows? What is the FDA's position regarding use of bST?

What are parasites?

Which food presents the greatest risk of foodborne illness?

Why is food irradiation not widely used in Canada as a method of preservation?

What is the most likely source of fish and seafood contamination?

What is the primary advantage of irradiating food?

If mould is found on a loaf of banana bread,what is the best course of action?

Which statement about antibiotics is FALSE?

To preserve freshness cucumbers are sealed with wax which also seals in pesticides.What is the best way to remove both the wax and associated pesticides?

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

A food product has a best before date of 15 SE 14.What does this mean?

Why are ready-to-eat meats vulnerable to Listeriacontamination?

How are integrated pest management and organic farming methods similar?

Which statement about organic farming techniques is FALSE?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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