Chapter 13 Nutrition

Of the following groups, which have the least risk of becoming ill from foodborne illness?

a. The elderly
b. Young children
c. Individuals with cancer
d. Teens

Teens

Common symptoms of foodborne illness include

a. fever, skin rash, itching.
b. coughing, wheezing, difficulty breathing.
c. fever, diarrhea, vomiting.
d. fever, headache, muscle cramps

fever, diarrhea, vomiting.

Sugar acts as a food preservative by

a. increasing the acidity of food.
b. reducing the amount of free water in food.
c. increasing the water activity of the food.
d. directly killing disease-producing microbes.

reducing the amount of free water in food.

Treating food with gamma radiation as a preservation method is called

a. pasteurization.
b. aseptic processing.
c. food irradiation.
d. sterilizing.

food irradiation.

Which of the following is true about food irradiation?

a. The FDA does not allow food irradiation because it is dangerous.
b. Irradiation does not affect the vitamin content of foods.
c. Foods that are irradiated do not require labeling as such.
d. Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Food commonly associated with Staphylococcus aureus include(s)

a. undercooked pork products.
b. meat, poultry, eggs.
c. undercooked poultry.
d. cooked beef.

meat, poultry, eggs.

Food commonly associated with Salmonella intoxication are

a. gravies and sauces.
b. chicken and eggs.
c. seafood and raw fish.
d. custards and cream-filled pastries.

chicken and eggs.

All of the following are reasons why the risk of having foodborne illness is increasing except

a. the food industry’s attempt to increase shelf-life of foods.
b. the increasing use of food irradiation.
c. increased preparation of foods in centralized kitchens.
d. increased preparation of foods in processing plants.

the increasing use of food irradiation.

Aseptic processing involves

a. quick freezing food after it is prepared.
b. drying foods to decrease water content.
c. sterilizing the package and food separately and then packaging the food.
d. the addition of chemical preservatives.

sterilizing the package and food separately and then packaging the food.

All of the following are good instructions for preventing foodborne illness except

a. always wash your hands after handling raw meat, fish, poultry, or eggs.
b. do not buy or use food from a bulging can.
c. when shopping, select meat, poultry, or fish first.
d. wash all utensils that have come in contact with raw meat or fish after using

when shopping, select meat, poultry, or fish first.

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

a. serving meals made with raw fish.
b. cooking chicken to 165F.
c. cooling leftovers rapidly in shallow pans.
d. avoiding coughing and sneezing over foods

serving meals made with raw fish.

The best way to prevent the foodborne illness E. coli (Escherichia coli) is to

a. cook all meat thoroughly.
b. substitute bean sprouts for washed lettuce.
c. wash your hands often.
d. wear a hair net while cooking.

cook all meat thoroughly.

The greatest health risk from food today is contamination via

a. fungi.
b. viruses and bacteria.
c. parasites.
d. prions.

viruses and bacteria.

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

a. Salmonella.
b. Staphylococcus.
c. Clostridium perfringens.
d. Clostridium botulinum.

Staphylococcus

All of the following are true about ground meats except

a. Undercooked ground beef is a potential source of E. coli.
b. Ground meats must be cooked to an internal temperature of at least 160F.
c. Bacteria that are normally present on the surface of meats are distributed throughout the meat product.
d. With proper hand-washing, it is safe to eat raw hamburger.

With proper hand-washing, it is safe to eat raw hamburger.

____________ can cause spontaneous abortion or stillbirth because the bacteria can cross the placenta and infect the fetus.

a. Listeria
b. Salmonella
c. O157:H7
d. Clostridium botulinum

Listeria

The FIGHT BAC! food safety program includes the following tips for keeping food safe from bacteria:

a. boil, freeze, dry, salt.
b. bake, sterilize, freeze, label.
c. clean, separate, chill, cook.
d. scrub, irradiate, cook, freeze.

clean, separate, chill, cook.

Which of the following statements is not true about the "Danger Zone"?

a. It is the temperature range at which bacteria grow quickly.
b. Do not store food within this temperature range for more than 1 to 2 hours.
c. It includes the temperature range 65oF to 165oF.
d. Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.

It includes the temperature range 65oF to 165oF.

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ________ causes.

a. viral
b. bacterial
c. fungal
d. microbial

viral

To avoid Salmonella contamination

a. store chicken at 40 F or below.
b. cook chicken to at least 140 F.
c. cook chicken thawed in a microwave oven right away.
d. refrigerate or freeze leftovers within six hours of cooking

store chicken at 40° F or below.

Most strains of E. coli are

a. infectious.
b. harmful.
c. toxic.
d. harmless.

harmless

All of the following are potential risks of pesticides except

a. increased rates of birth defects and cancer with chronic exposure.
b. creation of new and resistant species of pests.
c. increased food costs.
d. unintentional distribution of pesticides via groundwater.

increased food costs.

which of the following agencies enforces wholesomeness and quality standards for meat?

a. Environmental Protection Agency
b. FDA
c. National Marine Fishery Service
d. USDA

USDA

Which of the following agencies regulates pesticides?

a. Environmental Protection Agency
b. FDA
c. National Marine Fishery Service
d. USDA

Environmental Protection Agency

To reduce exposure to pesticides,

a. wash and/or peel fruits and vegetables before eating.
b. when fishing, throw back small fish and keep only the large ones.
c. limit variety in fruit and vegetable consumption.
d. consume the outer leaves of leafy vegetables, which have the highest nutrient content.

wash and/or peel fruits and vegetables before eating.

When it comes to caffeine, all of the following are true except

a. women suffer more deleterious effects of caffeine consumption than men.
b. heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.
c. the equivalent of 2 – 3 cups of coffee per day is considered to be a moderate and safe level of consumption.
d. those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.

heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.

The Delaney Clause

a. defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
b. grants the USDA jurisdiction over food additives.
c. prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
d. lists food additives that are generally recognized as safe.

prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.

You can usually tell from a food’s taste, odor, or appearance if that food poses a risk for foodborne illness.

a. True
b. False

False

Synthetic (man-made) chemicals are more harmful to health than those that occur naturally.

a. True
b. False

False

Exposure to oxygen causes some foods to spoil.

a. True
b. False

True.