Nutrition Ch. 12

The FDA has identified genetic modification of foods as the area of least concern in our food supply.

All varieties of sushi are made from raw fish.

Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Properly irradiated food does not become radioactive.

BHT protects fruits and vegetables from browning caused by exposure to oxygen.

Food additives used in the U.S. are strictly controlled and pose little cause for concern.

Current evidence indicates that moderate intakes of artificial sweeteners pose no health risks.

Incidental food additives sometimes find their way into foods, and adverse effects are common.

Water-soluble vitamins and minerals are affected by canning.

Which of the following hazards in our food supply is of most concern according to the Food and Drug Administration?

The difference between foodborne infection and foodborne intoxication is that:

The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is:

Which of the following should not be used to thaw frozen meats?

After cooking, foods should be held at _____° F or higher until served.

Which of the following is most susceptible to bacterial contamination?

Which of the following groups should avoid all uncooked or undercooked eggs?

To prevent serious illness from consuming oysters you would:

Which of the following foods would you not choose for a picnic?

How does modified atmosphere packaging protect foods?

Which of the following terms on a food label does not have a specific meaning defined by labeling regulations?

To avoid poisoning by toxins you would:

To reduce your intake of pesticide residues you would:

The word organic on the label is no guarantee that a food is:

Regulations for the production of certified organic foods specify that:

Those individuals purchasing organic foods are urged to:

Which of the following is(are) not intentionally used in or on foods?

The agency charged with the responsibility of deciding what additives shall be in foods is the:

Which of the following is not used as an antioxidant in foods?

Which of the following groups of food additives is allowed no margin of risk?

Which of the following statements is true concerning the GRAS list?

Only _____ synthetic color additives are still approved by the FDA for use in foods.

For which of the following additives are only 10 of the original list of 80 still approved for use?

Which of the following is(are) the best known and most widely used antimicrobial agents?

Nitrites are added to foods to:

Which of the following causes cancer in animals?

A person choosing a food that contains sulfites should not count on that food to provide a share of the daily need for:

Nitrites are commonly found in:

Which of the following synthetic sweeteners should not be given to individuals with phenylketonuria?

Which of the following statements concerning thiamin is not true?

Sulfite additives added during the drying of fruits results in:

Which of the following artificial sweeteners is made from sucrose?

Monosodium glutamate:

Characteristics of the artificial fat olestra include:

Losses of which of the following vitamins are least likely during the canning process?

A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

The extruding process is based on:

Frozen foods' nutrient content is similar to that of:

Results of commercial drying of foods include:

Characteristics of foods that have undergone extrusion include:

To be sure that your home-canned food does not contain the botulinum toxin you would:

You become ill with vomiting, intestinal cramps, and bloody diarrhea a day after eating a hamburger at a friend's outdoor barbecue. What type of illness should you suspect?

Billy loves to eat raw seafood and does so frequently. As a result, Billy runs the risk of suffering from:

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?

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?

One difference between toxins produced by Staphylococcus aureus and Clostridium botulinum in foods is that:

Which of the following statements about the "Core Four" practices for sanitation is accurate?

The proper way to wash hands when handling foods is to:

To avoid cross-contamination of foods:

To prevent foodborne illness you would:

The best way to keep chilled foods safe is to:

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?

What can be said about fresh produce and foodborne illness?

Joe is planning a trip to Mexico and wants to practice food safety while traveling. You would tell Joe to

When irradiation is used to protect foods from contamination, what happens to the quality of those foods?

Which of the following is (are) not required to bear a label stating that they have been irradiated?

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?

If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

Which of the following best describes pesticide levels in organic foods?

What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

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:

To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

You are interested in using a preservative which will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

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?

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?

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Which of the following would be least likely to lose any vitamin C during the freezing process?

To protect the vitamin content of fruits and vegetables, you would:

Which of the following would lose the most thiamin?

To minimize the loss of water-soluble vitamins from vegetables you would:

The large ears of sweet corn available today are the result of:

The use of selective breeding in human agriculture:

One purpose of genetic engineering is to:

Supporters of genetic engineering for foods state the following as a benefit:

Opponents of genetic engineering make the following argument:

When comparisons are made between organic, conventional, and genetic engineering methods of growing foods, one of the main differences is that: