Question 1

Name three naturally occurring toxicants in foods and ways to minimize exposure to them.

Accepted Answer

Cabbage,bok choy,turnips,mustard greens,...

Question 2

Which of the following is destroyed by bacteriophages added to processed meat and poultry?

Accepted Answer

A)   Listeria monocytogenes 
B)   Vibrio vulnificus 
C)   Staphylococcus aureus 
D)   Lactobacillus acidophilus 
E)   Clostridium perfringensF) C) and D)
G) A) and E)

Question 3

Which statement accurately describes food irradiation?

Accepted Answer

A)   It allows milk to be kept shelf stable and in boxes. 
B)   It is used exclusively in the United States. 
C)   US consumers have embraced the idea of irradiated food because of the significant benefits to safety. 
D)   If a food or any of its ingredients has been irradiated, a symbol appears on the label. 
E)   It is sometimes called cold pasteurization.F) A) and E)
G) C) and E)

Question 4

What is the chief purpose of using ozone as a commercial water treatment?

Accepted Answer

A)   It disinfects water. 
B)   It complexes with heavy metals. 
C)   It stabilizes carbon filtration. 
D)   It removes chlorine and enhances taste. 
E)   It softens the water.F) All of the above
G) A) and B)

Question 5

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

Accepted Answer

A)   biofortification 
B)   reverse DNA enrichment 
C)   USDA-approved enrichment 
D)   nutritional trans-biodevelopment 
E)   artificial fortificationF) A) and D)
G) B) and D)

Question 6

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

Accepted Answer

A)   use the "USDA organic" seal 
B)   claim to be organic on the front panel 
C)   list up to three organic ingredients on the front panel 
D)   not make any claims about organic ingredients anywhere 
E)   list the potential health benefits of organic eating on the side panelF) None of the above
G) C) and D)

Question 7

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Accepted Answer

The answer of Two or more cases of a similar...

Question 8

Which of the following are examples of heavy metals?

Accepted Answer

A)   Mercury and lead 
B)   Iron and chromium 
C)   Carbon and nitrogen 
D)   Molybdenum and fluoride 
E)   Manganese and magnesiumF) B) and D)
G) A) and D)

Question 9

Which of the following is a characteristic of botulism?

Accepted Answer

A)   A chief symptom is progressive paralysis of the respiratory system. 
B)   With immediate treatment, a full recovery takes 24 hours. 
C)   It is caused by the organism Staphylococcus aureus. 
D)   It is a toxicant produced in foods stored under aerobic conditions. 
E)   Symptoms may take several weeks to appear.F) B) and D)
G) C) and D)

Question 10

MATCHING
-Hormone produced naturally in a cow that promotes growth and milk production

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) N) and P)
V) B) and C)

Question 11

Which of the following may cause Clostridium botulinum poisoning?

Accepted Answer

A)   Untreated water 
B)   Rotting vegetables 
C)   Unpasteurized milk 
D)   Improperly canned vegetables 
E)   Unwashed fruitsF) A) and C)
G) C) and D)

Question 12

Which of the following statements accurately describes environmental contaminants in the US food supply?

Accepted Answer

A)   Virtually all fish contain trace amounts of mercury. 
B)   Typically, swordfish has the least mercury contamination of all seafood. 
C)   Young children should avoid eating any seafood to avoid risks of toxicity. 
D)   Contamination is usually greater in farm-raised fish than in ocean fish. 
E)   Older fish are generally safer than younger fish, since they have had more time to excrete the mercury.F) A) and E)
G) A) and D)

Question 13

How can consumers minimize nutrient losses during food preparation?

Accepted Answer

In addition to selecting nutritious food...

Question 14

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?

Accepted Answer

A)   BHA 
B)   Sulfites 
C)   Nitrites 
D)   BHT 
E)   MSGF) All of the above
G) A) and B)

Question 15

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

Accepted Answer

A)   CDC 
B)   USDA 
C)   FTC 
D)   WHO 
E)   EPAF) B) and E)
G) A) and D)

Question 16

MATCHING
-Term referring to a substance's ability to harm living organisms at high concentrations

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) C) and O)
V) B) and N)

Question 17

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed?

Accepted Answer

A)   Hazard 
B)   Toxicity 
C)   Bioinsecurity 
D)   Food insecurity 
E)   RiskinessF) A) and E)
G) C) and D)

Question 18

________ are salts added to foods (often to preserve meats),which prevent botulism.

Accepted Answer

The answer of ________ are salts added to foods (often...

Question 19

USDA regulations allow a food product to be labeled "organic" only if it ________.

Accepted Answer

A)   has been irradiated 
B)   contains genetically engineered ingredients 
C)   was made with at least 95% organic ingredients 
D)   was grown with fertilizer made from sewer sludge 
E)   was grown in the United States.F) None of the above
G) A) and B)

Question 20

Which of the following statements accurately describes the Total Diet Study?

Accepted Answer

A)   The goal is to estimate the dietary intakes of pesticide residues for people in all age groups. 
B)   The survey is conducted twice a year. 
C)   Surveyors purchase about 100 foods in either New York or Los Angeles. 
D)   The survey reports on hundreds of samples of food, all domestically grown. 
E)   Fresh seafood and dairy products are studied most heavily.F) C) and D)
G) A) and B)

Exam 19: Consumer Concerns About Foods and Water

Improvements in nutrient composition,such as when soybeans are genetically modified to upgrade its protein to a quality approaching that of milk,is a strategy known as ________.

Correct AnswerverifiedShow Answer

Which of the following is destroyed by bacteriophages added to processed meat and poultry?

Correct AnswerverifiedShow Answer

Which of the following statements accurately describes environmental contaminants in the US food supply?

Correct AnswerverifiedShow Answer

USDA regulations allow a food product to be labeled "organic" only if it ________.

Correct AnswerverifiedShow Answer

Two or more cases of a similar illness resulting from the ingestion of a common food are called a/an ________.

Correct AnswerverifiedShow Answer

What is the chief purpose of using ozone as a commercial water treatment?

Correct AnswerverifiedShow Answer

________ are salts added to foods (often to preserve meats),which prevent botulism.

Correct AnswerverifiedShow Answer

Which of the following statements accurately describes the Total Diet Study?

Correct AnswerverifiedShow Answer

MATCHING -Hormone produced naturally in a cow that promotes growth and milk production

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of botulism?

Correct AnswerverifiedShow Answer

Consumers depend on the FDA and the ________ to keep pesticide use within safe limits.

Correct AnswerverifiedShow Answer

Name three naturally occurring toxicants in foods and ways to minimize exposure to them.

Correct AnswerverifiedCabbage,bok choy,turnips,mustard greens,...View AnswerShow Answer

MATCHING -Term referring to a substance's ability to harm living organisms at high concentrations

Correct AnswerverifiedShow Answer

Which of the following are examples of heavy metals?

Correct AnswerverifiedShow Answer

How can consumers minimize nutrient losses during food preparation?

Correct AnswerverifiedIn addition to selecting nutritious food...View AnswerShow Answer

Which of the following may cause Clostridium botulinum poisoning?

Correct AnswerverifiedShow Answer

Which of the following terms refers to the potential for a substance to cause harm if enough is consumed?

Correct AnswerverifiedShow Answer

Which statement accurately describes food irradiation?

Correct AnswerverifiedShow Answer

According to USDA regulations,packages containing foods made with at least 70% organic ingredients may ________.

Correct AnswerverifiedShow Answer

Michael and his friends dined at a hibachi chain restaurant where Japanese dishes were grilled tableside by theatrical chefs.Afterward,Michael experienced facial flushing,chest pain,and throbbing headaches.His symptoms most likely were caused by which food additive?

Correct AnswerverifiedShow Answer

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Cabbage,bok choy,turnips,mustard greens,...
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In addition to selecting nutritious food...
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