Question 1

Golden rice has been engineered to combat ____ deficiency.

Accepted Answer

A) iron 
B) iodine 
C) protein. 
D) vitamin A 
A) iron 
B) iodine 
C) protein. 
D) vitamin A D

Question 2

Given the large increment of GM-produced foods in such a brief period,how are governmental agencies and food companies preventing impact on consumer safety and the environment.

Accepted Answer

The government has set guidelines to help researchers address safety and environmental issues from the early stages of developing the foods through the field testing.Companies have to provide data to support the safety of the food from early stages of development.

Question 3

You are a member of an environmental group and have participated in programs to clean up coastal areas,reduce greenhouse gases and increase recycling.You are now receiving emails from the group agitating against GM foods.Give a fair representation of the environmental risks and how they are managed through government regulation.Explain why this is either adequate protection for the environment or not.

Accepted Answer

Several governmental agencies including the FDA,USDA and EPA are quite vigilant about possible impact to the environment of GM crops; however,there is a possibility that these crops could cross-breed with nearby weeds and confer traits like resistance to pesticides on the weeds.The agencies and the companies that are involved in the production of GM foods should have things under control and I would not feel there is a need to be worried about the environment at this time.

Question 4

Which statement about genetically modified foods and allergens is incorrect?

Accepted Answer

A) Biotechnology companies monitor the allergenic potential of proteins used for plant genetic engineering. 
B) Potentially allergenic soybeans were kept from entering the market in 1996. 
C) The products of new genes could cause people to have an allergic reaction to previously safe foods. 
D) Because of the mandatory testing system,individuals with food allergies can assume that new foods are safe. 
A) Biotechnology companies monitor the allergenic potential of proteins used for plant genetic engineering. 
B) Potentially allergenic soybeans were kept from entering the market in 1996. 
C) The products of new genes could cause people to have an allergic reaction to previously safe foods. 
D) Because of the mandatory testing system,individuals with food allergies can assume that new foods are safe.

Question 5

The USDA regulation of GM foods is mostly concerned with

Accepted Answer

A) potential risks to agriculture or the environment. 
B) potential human health risks. 
C) the ability to sell agricultural products in the global marketplace. 
D) the regulation of pesticides in plants. 
A) potential risks to agriculture or the environment. 
B) potential human health risks. 
C) the ability to sell agricultural products in the global marketplace. 
D) the regulation of pesticides in plants.

Question 6

Genetic modification improves crop yields by doing all of the following except:

Accepted Answer

A) allowing more seeds to be planted. 
B) creating plants that are resistant to herbicides. 
C) creating plants that can withstand drought. 
D) developing plants that use sunlight more efficiently. 
A) allowing more seeds to be planted. 
B) creating plants that are resistant to herbicides. 
C) creating plants that can withstand drought. 
D) developing plants that use sunlight more efficiently.

Question 7

The first FDA approved application of biotechnology in farm animals did which of the following?

Accepted Answer

A) It made beef cattle grow larger. 
B) Chickens were modified to lay more eggs. 
C) Bacteria were modified to carry a gene whose product was given to cows to increase milk production. 
D) Cows were genetically modified to produce more milk. 
A) It made beef cattle grow larger. 
B) Chickens were modified to lay more eggs. 
C) Bacteria were modified to carry a gene whose product was given to cows to increase milk production. 
D) Cows were genetically modified to produce more milk.

Question 8

Which statement about the FDA and the regulation of genetically modified crops is incorrect?

Accepted Answer

A) The safety of the food product is determined based on its characteristics,not the method used to produce it. 
B) Emphasis is placed on whether the food creates a new or increased allergenic risk. 
C) Premarket approval is required for all GM foods even if they contain only substances that are already in the food supply. 
D) The FDA is concerned with whether the plant is nutritionally different from traditional plants. 
A) The safety of the food product is determined based on its characteristics,not the method used to produce it. 
B) Emphasis is placed on whether the food creates a new or increased allergenic risk. 
C) Premarket approval is required for all GM foods even if they contain only substances that are already in the food supply. 
D) The FDA is concerned with whether the plant is nutritionally different from traditional plants.

Question 9

How many different bases occur in the DNA molecule?

Accepted Answer

A) 20 
B) 10 
C) 6 
D) 4 
A) 20 
B) 10 
C) 6 
D) 4

Question 10

Your mother was horrified to learn that the vast majority of processed foods in the US contain GM ingredients.What can you tell her to allay her fears of a negative health impact from these foods? If she is still concerned,how can you advise her to avoid them?

Accepted Answer

Since the labeling of GM foods requires

Question 11

What are the similarities and differences between traditional breeding and biotechnology used to develop improved agricultural products?

Accepted Answer

The techniques are similar in that the i

Question 12

What are the potential health risks of genetically modified foods?

Accepted Answer

It is possible that some of th

Question 13

Which statement about mutations is incorrect?

Accepted Answer

A) Mutations are changes in the DNA. 
B) Harmful mutations are often not passed down. 
C) Some beneficial mutations increase the likelihood of survival. 
D) All mutations are harmful. 
A) Mutations are changes in the DNA. 
B) Harmful mutations are often not passed down. 
C) Some beneficial mutations increase the likelihood of survival. 
D) All mutations are harmful.

Question 14

Which of the following statements about genetic modification of foods in the US is true?

Accepted Answer

A) About 80% of all foods in the US are genetically modified. 
B) More than half of the soybeans grown here are genetically modified. 
C) Genetic modification of foods is still experimental and has not been introduced into the food supply. 
D) Only a very small fraction of crops grown here are genetically modified. 
A) About 80% of all foods in the US are genetically modified. 
B) More than half of the soybeans grown here are genetically modified. 
C) Genetic modification of foods is still experimental and has not been introduced into the food supply. 
D) Only a very small fraction of crops grown here are genetically modified.

Question 15

Bacteria have been genetically modified to make _____ necessary for food processing.

Accepted Answer

A) enzymes 
B) additives 
C) carbohydrates 
D) conditioners 
A) enzymes 
B) additives 
C) carbohydrates 
D) conditioners

Question 16

How can vitamin A deficiency be reduced through genetic engineering of staple foods like rice?

Accepted Answer

By adding the gene that codes

Question 17

How is genetic engineering being used to make foods more nutritious?

Accepted Answer

Genetic engineering has been a

Question 18

Explain how genetic engineering introduces new traits into plants and compare and contrast traditional breeding methods with those of modern biotechnology.

Accepted Answer

Genetic engineering takes the genes for

Question 19

What proportion of consumers want to have genetically modified food products labeled as such?

Accepted Answer

A) 18%. 
B) 28% 
C) 2/3 
D) 3/4 
A) 18%. 
B) 28% 
C) 2/3 
D) 3/4

Question 20

A DNA molecule composed of DNA from two different species is a

Accepted Answer

A) clone 
B) gene 
C) chimera 
D) genome 
A) clone 
B) gene 
C) chimera 
D) genome

Focus on Biotechnology

Golden rice has been engineered to combat ____ deficiency.

Given the large increment of GM-produced foods in such a brief period,how are governmental agencies and food companies preventing impact on consumer safety and the environment.

Which statement about genetically modified foods and allergens is incorrect?

The USDA regulation of GM foods is mostly concerned with

Genetic modification improves crop yields by doing all of the following except:

The first FDA approved application of biotechnology in farm animals did which of the following?

Which statement about the FDA and the regulation of genetically modified crops is incorrect?

How many different bases occur in the DNA molecule?

Your mother was horrified to learn that the vast majority of processed foods in the US contain GM ingredients.What can you tell her to allay her fears of a negative health impact from these foods? If she is still concerned,how can you advise her to avoid them?

What are the similarities and differences between traditional breeding and biotechnology used to develop improved agricultural products?

What are the potential health risks of genetically modified foods?

Which statement about mutations is incorrect?

Which of the following statements about genetic modification of foods in the US is true?

Bacteria have been genetically modified to make _____ necessary for food processing.

How can vitamin A deficiency be reduced through genetic engineering of staple foods like rice?

How is genetic engineering being used to make foods more nutritious?

Explain how genetic engineering introduces new traits into plants and compare and contrast traditional breeding methods with those of modern biotechnology.

What proportion of consumers want to have genetically modified food products labeled as such?

A DNA molecule composed of DNA from two different species is a

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, absorption, and Metabolism

Carbohydrates: Sugars, starches, and Fiber

Lipids: Triglycerides, phospholipids, and Cholesterol

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 Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus On Alcohol

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Nonvitamin/Nonmineral Supplements

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