Question 1

Which statement about organic farming techniques is FALSE?

Accepted Answer

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

Question 2

Which of the following statements is true?

Accepted Answer

A) Substances that are stored in the body are more likely to be toxic because they accumulate over time. 
B) Poor health status decreases the body's ability to store toxins. 
C) The absorption of mercury is enhanced by high dietary selenium. 
D) Lead absorption is enhanced by the presence of iron. 
A) Substances that are stored in the body are more likely to be toxic because they accumulate over time. 
B) Poor health status decreases the body's ability to store toxins. 
C) The absorption of mercury is enhanced by high dietary selenium. 
D) Lead absorption is enhanced by the presence of iron.

Question 3

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

Accepted Answer

She is wise to avoid those fish that typ

Question 4

HACCP stands for:

Accepted Answer

A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan. 
A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan.

Question 5

The HACCP system uses critical control points,which are:

Accepted Answer

A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) used to track the origin of food-borne illnesses. 
D) areas in the country where large outbreaks have occurred. 
A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) used to track the origin of food-borne illnesses. 
D) areas in the country where large outbreaks have occurred.

Question 6

Which statement about microbial foodborne illness is FALSE?

Accepted Answer

A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death. 
A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death.

Question 7

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

Accepted Answer

A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children 
A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children

Question 8

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Accepted Answer

HACCP stands for Hazard Analysis Critica

Question 9

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 10

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Accepted Answer

Typically,locally grown produc

Question 11

Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?

Accepted Answer

Pathogens,which are microorganisms that

Question 12

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

Accepted Answer

A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex 
A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex

Question 13

How is Hepatitis A transmitted? How can its spread be curtailed?

Accepted Answer

This virus is transmitted from infected

Question 14

The most likely source of fish and seafood contamination is:

Accepted Answer

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

Question 15

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

Accepted Answer

A) buying locally grown produce. 
B) discarding the outer leaves on heads of lettuce and cabbage. 
C) soaking fruits for two hours in warm water. 
D) washing or peeling fruits to remove wax and surface pesticide residues. 
A) buying locally grown produce. 
B) discarding the outer leaves on heads of lettuce and cabbage. 
C) soaking fruits for two hours in warm water. 
D) washing or peeling fruits to remove wax and surface pesticide residues.

Question 16

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

Accepted Answer

A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex 
A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex

Question 17

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Accepted Answer

Since this bacterium grows even at refri

Question 18

Parasites can be destroyed by all of the following methods EXCEPT:

Accepted Answer

A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating. 
A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating.

Question 19

Which of the following is NOT an example of 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 20

Which statement about antibiotics is FALSE?

Accepted Answer

A) Antibiotic use in animals may contribute to the creation of antibiotic resistant bacteria. 
B) Almost half of the antibiotics produced in the US are used to prevent disease in animals. 
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) Almost half of the antibiotics produced in the US are used to prevent disease in animals. 
C) Antibiotics are used to promote growth in animals. 
D) Antibiotic use in animals is not regulated.

Exam 17: Food Safety

Which statement about organic farming techniques is FALSE?

Which of the following statements is true?

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

HACCP stands for:

The HACCP system uses critical control points,which are:

Which statement about microbial foodborne illness is FALSE?

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

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?

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

How is Hepatitis A transmitted? How can its spread be curtailed?

The most likely source of fish and seafood contamination is:

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Parasites can be destroyed by all of the following methods EXCEPT:

Which of the following is NOT an example of a biopesticide?

Which statement about antibiotics is FALSE?

Nutrition: Food for Health

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

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 On Alcohol

Focus on Biotechnology

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Supplements

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