The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is: |
Salmonellosis |
To reduce your intake of pesticide residues you would:; |
Trim fat from meat & discard the outer layers of cabbage; a and b |
Characteristics of the artificial fat olestra include: |
it passes through the digestive tract unabsorbed; it is fortified with vitamin E; a and b |
Numerous health organizations concluded that irradiation of food is safe and can improve food safety in the United States and the world. |
True |
What can be said about fresh produce and foodborne illness? |
produce grown close to the ground may be irrigated with contaminated water |
Those individuals purchasing organic foods are urged to: |
wash raw produce vigorously, cook the food properly; b and c |
A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth. The food additive he most likely would use to protect the food is: |
acetic acid |
Results of commercial drying of foods include: |
it eliminates microbial spoilage, it eliminates the water in foods; a and b |
The FDA has identified genetic modification of foods as the area of least concern in our food supply. |
True |
One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that: |
Staph toxins are heat stable and survive cooking. |
What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods? |
growing methods used down harm the environment |
A person eating in an Asian restaurant has just finished a meal and immediately experiences the symptoms of burning and flushing of the skin and a headache. What ingredient added to the foods may have brought about this reaction? |
monosodium glutamate |
What of the following artificial sweeteners is made from sucrose? |
sucralose |
The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished? |
throw away the leftovers because they have been at an unsafe temperature too long |
Which of the following should not be used to thaw frozen meats? |
defrosting at room temperature, defrosting in a bath of warm water; b and c |
The extruding process is based on: |
grinding, temperature; b and c |
Supporters of genetic engineering for foods state the following as a benefit: |
plants and animals can be engineered to contain higher levels of certain vitamins and minerals, plants can be engineered to provide vaccines and immunizations against disease; a and c |
To protect the vitamin content of fruits and vegetables, you would: |
select vine-ripened ones, chill immediately after picking; b and c |
You are selecting salad ingredients for your dinner in a grocery store and see puffy sealed plastic bags containing mixed cut salad vegetables. Should you select this product? |
yes, because modified atmosphere packaging has been used |
One purpose of genetic engineering is to: |
make crops resistant to diseases |
The large ears of sweet corn available today are the result of: |
selective breeding |
Which of the following is(are) the best known and most widely used antimicrobial agents? |
salt, sugar; a and c |
For which of the following additives are only 10 of the original list of 80 still approved for use? |
artificial colors |
Which of the following groups should avoid all uncooked or undercooked eggs? |
the elderly, those who suffer immune dysfunction; a and c |
If you are preparing a potato for dinner and see a player of green just under the skin, you should: |
peel off the green layer and cook the potato |
The difference between foodborne infection and foodborne intoxication is that: |
foodborne intoxication results from chemicals produced by microbes |
Which of the following is the most susceptible to bacterial contamination? |
ground meat |
To minimize the loss of water-soluble vitamins from vegetables you would: |
microwave them, steam them over water: a and c |
The agency charged withe responsibility of deciding what additives shall be in foods is the: |
Food and Drug Administration |
To be sure that your home-canned food does not contain the botulinum toxin you would: |
follow proper canning techniques, boil the canned food for 10 minutes; a and b |
To avoid cross-contamination of foods: |
it is good to practice to keep a separate cutting board just for raw meats. |
What irradiation is used to protect foods from contamination, what happens to the quality of those foods? |
vitamin loss is minimal and comparable to that of other food processing methods |
Which of the following is not used as an antioxidant in foods? |
vitamin A |
Which of the following causes cancer in animals? |
nitrosamines |
Losses of which of the following vitamins are least likely during the canning process? |
vitamin A |
Current evidence indicates that moderate intakes of artificial sweeteners pose no health risks. |
True |
To control the safety of additives in foods that FDA has rules manufacturers most follow, which include: |
submitting proof that a new additive is safe after numerous tests |
Monosodium glutamate: |
is used widely in Asian restaurants, is an example of a flavor enhancer; a and b |
Water-soluble vitamins and minerals are affected by canning. |
True |
Which of the following terms on a food label does not have a specific meaning defined by labeling regulations? |
free-range |
The proper way to wash hands when handling foods is to: |
wash hands with soap and warm water for 15 seconds |
Opponents of genetic engineering make the following argument: |
consumers cannot remove GE pesticides that form within the tissue of the plant |
If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods? |
most pesticides can be removed by thoroughly washing the foods |
Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as: |
raising animals in natural surroundings with access to the outdoors |
All varieties of sushi are made from raw fish. |
False |
When irradiation is used to protect foods from contamination, what happens to the quality of those foods? |
vitamin loss is mineral and comparable to that of other food processing methods |
Characteristics of foods that have undergone extrusion include: |
they usually have had colors added to them, they have undergone considerable nutrient losses; a and c |
Several hours after eating a chilled three-bean salad containing home-canned green beans, family members have difficulty breathing and swallowing, double vision, and muscle weakness. What should they do? |
go to the hospital immediately because they have botulism |
BHT protects fruits and vegetables from browning caused by exposure to oxygen. |
True |
To avoid poisoning by toxins you would |
consume a variety of foods, eat all foods in moderation; a and c |
Regulations for the production of certified organic foods specify that: |
plant foods must be produced without the use of synthetic fertilizers and pesticides, producers must submit to USDA inspections; a and c |
Frozen foods’ nutrient content is similar to that of: |
fresh foods |
Which of the following is (are) not required to bear a label stating that they have been irradiated? |
spices mixed with processed foods |
When comparisons are made between organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that: |
genetic engineering can be used to increase nutrient content |
To prevent foodborne illness you would: |
use a meat thermometer to roast a whole chicken, cook hamburgers to well-done, a and b |
The word organic on the label is no guarantee that a food is: |
completely pesticide-free |
Billy loves to eat raw seafood and does so frequently. As a result, Billy runs the risk of suffering from: |
hepatitis, worms; a and c |
There has been concern for many years about the safety of artificial sweeteners and their use in the diet. How would you respond to someone who asks about this? |
current evidence shows that moderate intakes of artificial sweeteners pose no health risks in adults |
The use of selective breeding in human agriculture: |
can involve analysis of DNA from successful seedlings |
To prevent serious illness from consuming oysters you would: |
eat them fully cooked and not raw |
Which of the following is (are) not intentionally used in or on foods? |
contaminants |
Your family has the tradition of leaving the Thanksgiving turkey on the dinner table for everyone to snack on as they please in the evening after the big mid-day meal has been finished. This year several family members wake up the next day with vomiting, stomach cramps, and diarrhea. Which foodborne contaminant was the most likely culprit? |
Salmonella bacteria |
Food additives used in the U.S. are strictly controlled and pose little cause for concern. |
True |
Nitrites are commonly found in: |
hot dogs, ham; a and b |
Which of the following would be least likely to lose any vitamin C during the freezing process? |
strawberries |
Which of the following synthetic sweeteners should not be given to individuals with phenylketonuria? |
aspartame |
How does modified atmosphere packaging protect foods? |
it excludes oxygen needed by many bacteria |
Which of the following statements about the "Core Four" practices for sanitation is accurate? |
foods should be kept out of the food danger zone of 40°-140°F |
Only _____ synthetic color additives are still approved by the FDA for use in foods. |
10 |
Which of the following hazards in our food supply is of most concern according to the Food and Drug Administration? |
microbial foodborne illness |
The best way to keep chilled foods safe is to: |
refrigerate them immediately after getting home from the grocery store |
Nitrites are added to foods to: |
a and b inhibit rancidity and preserve their color |
To control the safety of additives in foods the FDA has rules manufacturers must follow, which include: |
submitting proof that a new additive is safe after numerous tests |
Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to: |
avoid salads |
The agency charged with the responsibility of deciding what additives shall be in foods is the: |
Food and Drug Administration |
Properly irradiated food does not become radioactive. |
True |
After cooking, foods should be held at _____° F or higher until served. |
140 |
Which of the following is(are) not intentionally used in or on foods? |
contaminants |
Which of the following would lose the most thiamin? |
canned foods |
Which of the following statements is true concerning the GRAS list? |
a and b It includes a list of additives believed to be safe and It stands for "generally recognized as safe." |
Sulfite additives added during the drying of fruits results in: |
a and c prevention of browning and destruction of thiamin. |
Which of the following foods would you not choose for a picnic? |
mixed salad of chopped ingredients |
A person choosing a food that contains sulfites should not count on that food to provide a share of the daily need for: |
thiamin. |
Nutrition Chapter 12
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