Question 1

Roquefort cheese, chocolate, and wine are all made using which of the following microorganisms?

Accepted Answer

A)  bacteria and viruses 
B)  prions 
C)  yeast and molds 
D)  roundworms and tapeworms 
A)  bacteria and viruses 
B)  prions 
C)  yeast and molds 
D)  roundworms and tapeworms

Question 2

Salting or sugaring preserves food via dehydration.

Accepted Answer

A) True 
 B)False

Question 3

What are the responsibilities of the Canadian Food Inspection Agency, and Public Health Inspectors?

Accepted Answer

The Canadian Food Inspection Agency (CFI

Question 4

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

Accepted Answer

A)  a temperature between 40°F and 140°F 
B)  a low amount of humidity 
C)  the presence of oxygen 
D)  a preferred range of acidity 
A)  a temperature between 40°F and 140°F 
B)  a low amount of humidity 
C)  the presence of oxygen 
D)  a preferred range of acidity

Question 5

Canned food producers are legally required to eliminate all traces of which of the following from their products?

Accepted Answer

A)  Salmonella 
B)  Clostridium botulinum 
C)  Giardia 
D)  Campylobacter 
A)  Salmonella 
B)  Clostridium botulinum 
C)  Giardia 
D)  Campylobacter

Question 6

Which of the following are chemicals added to food to help prevent or slow spoilage?

Accepted Answer

A)  humectants 
B)  preservatives 
C)  texturizers 
D)  stabilizers 
A)  humectants 
B)  preservatives 
C)  texturizers 
D)  stabilizers

Question 7

An estimated ________ million Canadians get food borne illnesses each year.

Accepted Answer

A)  2 
B)  5 
C)  11 
D)  16 
A)  2 
B)  5 
C)  11 
D)  16

Question 8

What are persistent organic pollutants and how do they enter our food supply.

Accepted Answer

Persistent organic pollutants (POPs) are

Question 9

Which of the following is FALSE about bisphenol A (BPA)?

Accepted Answer

A)  BPA is found in canned food and plastic products. 
B)  BPA was banned by Health Canada in 2009 due to safety concerns. 
C)  BPA is a form of synthetic estrogen. 
D)  BPA has been linked to breast cancer in both men and women. 
A)  BPA is found in canned food and plastic products. 
B)  BPA was banned by Health Canada in 2009 due to safety concerns. 
C)  BPA is a form of synthetic estrogen. 
D)  BPA has been linked to breast cancer in both men and women.

Question 10

Salt preserves food by drawing water out of the cells through a process called

Accepted Answer

A)  hydrolysis. 
B)  osmosis. 
C)  glycolysis. 
D)  saponification. 
A)  hydrolysis. 
B)  osmosis. 
C)  glycolysis. 
D)  saponification.

Question 11

Pasteurization sterilizes fluids by irradiation.

Accepted Answer

A) True 
 B)False

Question 12

Which human organ system is MOST affected by toxic levels of mercury?

Accepted Answer

A)  nervous 
B)  renal 
C)  cardiovascular 
D)  digestive 
A)  nervous 
B)  renal 
C)  cardiovascular 
D)  digestive

Question 13

All additives are synthetic.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following is an infectious protein that can lead to mad cow disease?

Accepted Answer

A)  a bacterium 
B)  a virus 
C)  a prion 
D)  a toxin 
A)  a bacterium 
B)  a virus 
C)  a prion 
D)  a toxin

Question 15

Products may be labeled "organic", "organically produced", "organically grown" or "organically raised" if at least 95% of the ingredients in the product are organic.

Accepted Answer

A) True 
 B)False

Question 16

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Accepted Answer

A) True 
 B)False

Question 17

Describe four basic rules of safe food handling when preparing foods at home.

Accepted Answer

Four basic rules of safe food handling a

Question 18

The mycotoxin associated with peanuts is

Accepted Answer

A)  botulism. 
B)  salmonella. 
C)  ciguatoxin. 
D)  aflatoxin. 
A)  botulism. 
B)  salmonella. 
C)  ciguatoxin. 
D)  aflatoxin.

Question 19

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

Accepted Answer

A)  vomiting and diarrhea 
B)  increased production of white blood cells 
C)  fever 
D)  decreased metabolic rate 
A)  vomiting and diarrhea 
B)  increased production of white blood cells 
C)  fever 
D)  decreased metabolic rate

Question 20

For Canada Day, Angel is planning a barbeque with her friends at a lakeside park. Which of the following practices should she avoid in order to prevent an outbreak of foodborne illness?

Accepted Answer

A)  Transport and keep hamburgers, hot dogs, and other foods at or below 40°F. 
B)  Grill hamburgers to medium rare. 
C)  Do not let perishable food sit out longer than 2 hours. 
D)  Wash hands thoroughly and frequently. 
A)  Transport and keep hamburgers, hot dogs, and other foods at or below 40°F. 
B)  Grill hamburgers to medium rare. 
C)  Do not let perishable food sit out longer than 2 hours. 
D)  Wash hands thoroughly and frequently.

Exam 13: Food Safety and Technology: Impact on Consumers

Roquefort cheese, chocolate, and wine are all made using which of the following microorganisms?

Salting or sugaring preserves food via dehydration.

What are the responsibilities of the Canadian Food Inspection Agency, and Public Health Inspectors?

Which of the following environmental conditions would NOT increase the survival and reproduction of food microorganisms?

Canned food producers are legally required to eliminate all traces of which of the following from their products?

Which of the following are chemicals added to food to help prevent or slow spoilage?

An estimated ________ million Canadians get food borne illnesses each year.

What are persistent organic pollutants and how do they enter our food supply.

Which of the following is FALSE about bisphenol A (BPA)?

Salt preserves food by drawing water out of the cells through a process called

Pasteurization sterilizes fluids by irradiation.

Which human organ system is MOST affected by toxic levels of mercury?

All additives are synthetic.

Which of the following is an infectious protein that can lead to mad cow disease?

Products may be labeled "organic", "organically produced", "organically grown" or "organically raised" if at least 95% of the ingredients in the product are organic.

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

Describe four basic rules of safe food handling when preparing foods at home.

The mycotoxin associated with peanuts is

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

For Canada Day, Angel is planning a barbeque with her friends at a lakeside park. Which of the following practices should she avoid in order to prevent an outbreak of foodborne illness?

The Role of Nutrition in Our Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Energy Metabolism and Blood Health

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood to Late Adulthood

alcohol

cancer

cardiovascular Disease

diabetes

dietary Supplements: Necessity or Waste

disordered Eating

disorders Related to Specific Foods

the Fetal Environment: a Lasting Impression

fluid Imbalance

global Nutrition

obesity

osteoporosis

phytochemicals

searching for the Fountain of Youth

vitamins and Minerals: Micronutrients With Macro Powers

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