Question 1

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

Accepted Answer

A)  0.5 million
B)  12 million
C)  48 million
D)  150 millionE) A) and B)
F) B) and C)

Question 2

In searching for a recipe for homemade jelly,you come across a recipe by a notable food scientist,who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent.What is the rationale behind this statement?

Accepted Answer

A)  Sugar is not a sustainable food source for most microbes
B)  Sugar phagocytizes the microbes that are present in the jelly
C)  Sugar captures water and makes it unavailable for microbes
D)  Sugar wards off offending bacterial agents present in the jellyE) All of the above
F) B) and C)

Question 3

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

Accepted Answer

A)  vegetables should be washed before cutting to reduce vitamin losses.
B)  after a vegetable is picked,vitamin synthesis stops but vitamin degradation continues.
C)  vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D)  vegetables should be stored in the refrigerator until used to preserve vitamin content.E) A) and B)
F) A) and C)

Question 4

Which of the following methods of thawing meats or poultry increases health risk?

Accepted Answer

A)  In the refrigerator
B)  At room temperature
C)  In a microwave oven
D)  Under cool running waterE) A) and B)
F) A) and C)

Question 5

Currently,what is the chief source of rennin,an enzyme used by the food industry for the production of cheese?

Accepted Answer

A)  Calf stomach
B)  Pig intestines
C)  Genetically engineered viruses
D)  Genetically engineered bacteriaE) A) and B)
F) A) and D)

Question 6

Which of the following is a feature of FDA regulations for genetically engineered foods?

Accepted Answer

A)  All of these foods must be specially labeled
B)  All foods are required to be tested for safety
C)  Only those foods for children under 5 years of age are required to be tested for safety
D)  The foods are not required to be tested if their new gene simply prevents synthesis of a proteinE) B) and C)
F) All of the above

Question 7

What organism is responsible for producing the most common food toxin?

Accepted Answer

A)  Escherichia coli
B)  Vibrio vulnificus
C)  Staphylococcus aureus
D)  Lactobacillis acidophilusE) A) and C)
F) A) and B)

Question 8

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

Accepted Answer

A)  E.coli
B)  Clostridium botulinum
C)  Clostridium perfringens
D)  Listeria monocytogenesE) A) and B)
F) A) and C)

Question 9

What is meant by potable water?

Accepted Answer

A)  Water fit for drinking
B)  Water that must be boiled before drinking
C)  Water that must be chlorinated before drinking
D)  Water suitable only for use on lawns and gardensE) A) and C)
F) C) and D)

Question 10

What nutrients in foods are most vulnerable to losses during food handling and preparation?

Accepted Answer

A)  Trace minerals
B)  Fat-soluble vitamins
C)  Polyunsaturated fats
D)  Water-soluble vitaminsE) B) and D)
F) B) and C)

Question 11

What is the principal factor related to solanine concentration in potatoes?

Accepted Answer

A)  Contamination
B)  Irradiation malfunction
C)  Soil heavy metal content
D)  Improper storage conditionsE) A) and D)
F) All of the above

Question 12

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

Accepted Answer

A)  It kills microorganisms
B)  It complexes with heavy metals
C)  It stabilizes the carbon filtration process
D)  It promotes chlorine dissipation and thus enhances tasteE) A) and B)
F) B) and D)

Question 13

What list is composed of substances widely used for many years without apparent ill effects?

Accepted Answer

A)  FDA
B)  GRAS
C)  Delaney
D)  Additive SafetyE) A) and B)
F) B) and C)

Question 14

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

Accepted Answer

A)  children.
B)  adolescents.
C)  adults.
D)  elderly.E) A) and C)
F) A) and B)

Question 15

Leftover foods that are promptly refrigerated may be safely eaten within

Accepted Answer

A)  8-12 hours.
B)  1-2 days.
C)  3-4 days.
D)  1 week.E) B) and C)
F) All of the above

Question 16

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

Accepted Answer

A)  Toxicity range
B)  Zone of hazard
C)  Acceptable area
D)  Margin of safetyE) C) and D)
F) A) and B)

Question 17

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

Accepted Answer

A)  Methanol is produced
B)  Ketone bodies appear
C)  The aspartic acid becomes oxidized
D)  The sweetness level becomes exaggeratedE) A) and B)
F) C) and D)

Question 18

What is the leading cause of food contamination in the United States?

Accepted Answer

A)  Naturally occurring toxicants
B)  Food poisoning from microbes
C)  Pesticide residues from farmers
D)  Food additives from the food industryE) B) and D)
F) None of the above

Question 19

Which of the following is NOT among the characteristics of mercury in nutrition?

Accepted Answer

A)  Mercury toxicity damages the developing brain
B)  Farm-raised fish typically have less mercury than wild-caught fish
C)  Larger fish have less muscle mercury due to the dilutional effect of size
D)  The EPA regulates commercial fishing to monitor mercury levels in fishE) A) and D)
F) None of the above

Question 20

What is the standard chemical used to remove caffeine from coffee beans?

Accepted Answer

A)  Nitric acid
B)  Sodium propionate
C)  Methylene chloride
D)  Polybrominated biphenylE) A) and B)
F) B) and D)

Exam 19: Consumer Concerns About Foods and Water

A patient reports that since returning from overseas travel to a developing country,she has been experiencing stomach cramps and diarrhea.Which of the following foodborne organisms is most likely responsible for these symptoms?

Correct AnswerverifiedShow Answer

In searching for a recipe for homemade jelly,you come across a recipe by a notable food scientist,who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent.What is the rationale behind this statement?

Correct AnswerverifiedShow Answer

What list is composed of substances widely used for many years without apparent ill effects?

Correct AnswerverifiedShow Answer

What is the principal factor related to solanine concentration in potatoes?

Correct AnswerverifiedShow Answer

Which of the following is a feature of FDA regulations for genetically engineered foods?

Correct AnswerverifiedShow Answer

Which of the following is NOT among the characteristics of mercury in nutrition?

Correct AnswerverifiedShow Answer

Currently,what is the chief source of rennin,an enzyme used by the food industry for the production of cheese?

Correct AnswerverifiedShow Answer

What organism is responsible for producing the most common food toxin?

Correct AnswerverifiedShow Answer

Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by

Correct AnswerverifiedShow Answer

All of the following describe associations between vegetable preparation and vitamin preservation EXCEPT

Correct AnswerverifiedShow Answer

What nutrients in foods are most vulnerable to losses during food handling and preparation?

Correct AnswerverifiedShow Answer

Which of the following methods of thawing meats or poultry increases health risk?

Correct AnswerverifiedShow Answer

According to the Centers for Disease Control and Prevention,how many people in the United States experience foodborne illnesses every year?

Correct AnswerverifiedShow Answer

Leftover foods that are promptly refrigerated may be safely eaten within

Correct AnswerverifiedShow Answer

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

Correct AnswerverifiedShow Answer

What is meant by potable water?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

What is the leading cause of food contamination in the United States?

Correct AnswerverifiedShow Answer

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

Correct AnswerverifiedShow Answer

What is the standard chemical used to remove caffeine from coffee beans?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified