Question 1

Which of the following is most commonly associated with foodborne illnesses?

Accepted Answer

A)  foods of animal origin 
B)  fruits 
C)  grains 
D)  vegetables 
A)  foods of animal origin 
B)  fruits 
C)  grains 
D)  vegetables

Question 2

To avoid mercury, pregnant and breastfeeding women and young children are advised to avoid consuming shark and other large predatory fish.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following is FALSE concerning the safe storage of leftovers?

Accepted Answer

A)  Leftovers should be refrigerated within 2 hours of serving. 
B)  Leftovers should be stored at a depth of no greater than 2 inches. 
C)  Leftovers should only be refrigerated for up to 4 days. 
D)  Leftovers should be frozen after 1 week in the refrigerator. 
A)  Leftovers should be refrigerated within 2 hours of serving. 
B)  Leftovers should be stored at a depth of no greater than 2 inches. 
C)  Leftovers should only be refrigerated for up to 4 days. 
D)  Leftovers should be frozen after 1 week in the refrigerator.

Question 4

Describe food safe procedures to follow when microwave cooking.

Accepted Answer

Microwave cooking is convenient, but you

Question 5

Which of the following is used as an antioxidant in the processing of food?

Accepted Answer

A)  beet juice 
B)  beta-carotene 
C)  folate 
D)  sodium ascorbate 
A)  beet juice 
B)  beta-carotene 
C)  folate 
D)  sodium ascorbate

Question 6

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Accepted Answer

A) True 
 B)False

Question 7

Pesticides are a family of chemicals

Accepted Answer

A)  added to food to enhance them in some way. 
B)  added to food that help to prevent microbial spoilage and enzymatic deterioration. 
C)  used in the field and in storage areas to decrease destruction caused by insects and fungus. 
D)  produced by microorganisms that harm tissue and elicit an immune response. 
A)  added to food to enhance them in some way. 
B)  added to food that help to prevent microbial spoilage and enzymatic deterioration. 
C)  used in the field and in storage areas to decrease destruction caused by insects and fungus. 
D)  produced by microorganisms that harm tissue and elicit an immune response.

Question 8

A process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

Accepted Answer

A)  irradiation. 
B)  packaging. 
C)  processing. 
D)  pasteurization. 
A)  irradiation. 
B)  packaging. 
C)  processing. 
D)  pasteurization.

Question 9

One of the easiest and most effective ways to prevent foodborne illnesses is to

Accepted Answer

A)  wash hands before handling food. 
B)  separate foods to avoid cross-contamination. 
C)  chill foods to prevent microbes from growing. 
D)  cook foods to their proper temperature. 
A)  wash hands before handling food. 
B)  separate foods to avoid cross-contamination. 
C)  chill foods to prevent microbes from growing. 
D)  cook foods to their proper temperature.

Question 10

Hepatitis A is a foodborne virus that can result in what kind of damage in the body?

Accepted Answer

A)  nerve 
B)  intestinal 
C)  liver 
D)  muscle 
A)  nerve 
B)  intestinal 
C)  liver 
D)  muscle

Question 11

Which of the following is an antioxidant added to food as a preservative?

Accepted Answer

A)  vitamin C 
B)  cornstarch 
C)  ginkgo 
D)  nitrate 
A)  vitamin C 
B)  cornstarch 
C)  ginkgo 
D)  nitrate

Question 12

Organically grown foods are more nutritious than conventionally grown foods.

Accepted Answer

A) True 
 B)False

Question 13

Define biopesticides and describe how they contrast with conventional pesticides.

Accepted Answer

Biopesticides include naturally occurrin

Question 14

What is E.Coli 0157:H7 and how is it transferred? What food was associated with the largest outbreak ever?

Accepted Answer

E. coli are bacteria that are found in t

Question 15

The majority of food infections are caused by

Accepted Answer

A)  prions. 
B)  microorganisms. 
C)  viruses. 
D)  fungi. 
A)  prions. 
B)  microorganisms. 
C)  viruses. 
D)  fungi.

Question 16

Potatoes that have turned green likely contain the toxin

Accepted Answer

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

Question 17

Describe three benefits of aseptic packaging.

Accepted Answer

Aseptic packaging is a relatively new fo

Question 18

Food intoxications result from consuming foods in which microbes have secreted poisonous toxins.

Accepted Answer

A) True 
 B)False

Question 19

Pasteurization was first developed to kill microorganisms in

Accepted Answer

A)  milk. 
B)  wine. 
C)  cheese. 
D)  poultry. 
A)  milk. 
B)  wine. 
C)  cheese. 
D)  poultry.

Question 20

Fungi are rarely associated with food infections.

Accepted Answer

A) True 
 B)False

Exam 13: Food Safety and Technology: Impact on Consumers

Which of the following is most commonly associated with foodborne illnesses?

To avoid mercury, pregnant and breastfeeding women and young children are advised to avoid consuming shark and other large predatory fish.

Which of the following is FALSE concerning the safe storage of leftovers?

Describe food safe procedures to follow when microwave cooking.

Which of the following is used as an antioxidant in the processing of food?

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

Pesticides are a family of chemicals

A process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

One of the easiest and most effective ways to prevent foodborne illnesses is to

Hepatitis A is a foodborne virus that can result in what kind of damage in the body?

Which of the following is an antioxidant added to food as a preservative?

Organically grown foods are more nutritious than conventionally grown foods.

Define biopesticides and describe how they contrast with conventional pesticides.

What is E.Coli 0157:H7 and how is it transferred? What food was associated with the largest outbreak ever?

The majority of food infections are caused by

Potatoes that have turned green likely contain the toxin

Describe three benefits of aseptic packaging.

Food intoxications result from consuming foods in which microbes have secreted poisonous toxins.

Pasteurization was first developed to kill microorganisms in

Fungi are rarely associated with food infections.

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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