Chapter 13: Community Food Supply and Health

Someone who has flu-like symptoms (severe diarrhea, fever, and headache) 2 days after attending a catered event probably has a. influenza. b. a food-borne infection. c. bacterial food poisoning. d. heavy metal poisoning.

ANS: B A food-borne infection presents with flu-like symptoms and is caused by the ingestion of food that is heavily contaminated with bacteria. Bacterial food poisoning usually causes symptoms within a few hours rather than 2 days later.

Lead absorption is increased in children with a. malnutrition. b. iron deficiency. c. high sugar intakes. d. unsafe drinking water.

ANS: B An iron deficiency increases lead absorption four- or fivefold, thus increasing the risk of lead toxicity

A microorganism that can live and grow without oxygen is called a. aerobic. b. anaerobic. c. antioxidant. d. antibiotic.

ANS: B Anaerobic means that a microorganism can live and grow in an oxygen-free environment.

The overall effect of food additives on the nutritional value of foods is that they a. decrease nutritional value. b. sometimes increase nutritional value. c. have no effect on nutritional value. d. are legal only if they increase nutritional value.

ANS: B Food additives can sometimes increase the nutritional value of foods along with helping to produce uniform qualities, standardizing many functional factors, preserving foods by preventing oxidation, and controlling acidity or alkalinity.

An example of a food covered by a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) voucher would be a. crackers. b. fortified cereal. c. ice cream. d. sausage.

ANS: B Foods covered by the WIC vouchers include milk, eggs, cheese, juice, fortified cereals, fruits, and vegetables.

Leftovers placed in the refrigerator should be stored at or below a. 32° F. b. 40° F. c. 42° F. d. 45° F.

ANS: B Home refrigerator temperatures should be maintained at 40° F or lower.

A food item that may contain lecithin is a. baking soda. b. ice cream. c. baked potato. d. whole wheat bread.

ANS: B Lecithin is a food additive that acts as an emulsifier in dairy products.

Meals provided by the National School Lunch Program must provide a. a variety of foods from each food group throughout the week. b. about one-third of a child's Recommended Dietary Allowance for key nutrients. c. meals familiar to key ethnic groups in each local school. d. free lunchtime meals for all students regardless of income.

ANS: B Meals provided by the National School Lunch Program must provide approximately one-third of a child's Recommended Dietary Allowance for protein, vitamin A, vitamin C, iron, calcium, and calories, and they must meet the recommendations found in the 2015-2020 Dietary Guidelines for Americans.

Farmers use pesticides to a. increase the shelf life of foods. b. control plant diseases. c. prevent food-borne disease. d. genetically modify crops.

ANS: B Pesticides are used to control plant diseases. Farmers use certain chemicals to control a wide variety of destructive insects that reduce crop yield.

The main government agency responsible for food safety is the a. Centers for Disease Control and Prevention (CDC). b. U.S. Food and Drug Administration (FDA). c. U.S. Public Health Service (PHS). d. Federal Trade Commission (FTC).

ANS: B The U.S. Food and Drug Administration is responsible for ensuring, among other things, that America's food supply is safe, pure, and wholesome.

Nutrition programs established by the government for the elderly include a. the Share a Meal campaign. b. drive-through meals. c. a congregate meals program. d. the Nutrition Supplements Program.

ANS: C Congregate meals programs are funded through the Nutrition Services Incentive Program.

If a food label states the product is low in cholesterol, it must also be low in a. sodium. b. calories. c. saturated fat. d. total fat.

ANS: C Foods described as low in cholesterol must also be low in saturated fat.

If a health practitioner were to travel around the world, the deficiency he or she is most likely to encounter in populations overall is a. zinc deficiency. b. biotin deficiency. c. iron deficiency. d. ascorbic acid deficiency.

ANS: C Iron-deficiency, protein-energy malnutrition, vitamin A deficiency, and iodine deficiency are the most common deficiencies in the world today.

Mercury poisoning is most often caused by eating a. raw seafood. b. improperly canned foods. c. fish from contaminated water. d. crops grown with pesticides.

ANS: C Mercury poisoning is most often caused by eating fish from contaminated water. Methyl mercury is a toxin contaminating large bodies of water and the fish within that water.

The U.S. Food and Drug Administration enforces federal regulations pertaining to a. the use of pesticides. b. food prices. c. nutrition labeling.

ANS: C Nutrition labeling regulations are enforced by the U.S. Food and Drug Administration.

Farming methods that use natural means of pest control without the use of synthetic pesticides are called a. fossil fuel. b. genetically modified. c. organic. d. irradiated.

ANS: C Organic farming methods use natural means of pest control and meet the standards set by the U.S. Department of Agriculture National Organic Program. Organic foods are grown without the use of synthetic pesticides or fertilizers, sewage sludge, or ionizing radiation.

To prevent ingesting food-borne parasites that might be present in meat, an important strategy is to a. thoroughly reheat leftovers. b. freeze the meat before cooking. c. cook the meat thoroughly before eating. d. store the meat in air-tight packaging.

ANS: C Thorough cooking kills parasites in meats

Under the Supplemental Nutrition Assistance Program (SNAP), food stamps are supposed to supplement a household's food needs for a. 1 week. b. 2 weeks. c. 1 month. d. 2 months.

ANS: C Under the SNAP, the person or "household" is issued a debit card, or food stamps, which are supposed to supplement the household's food needs for 1 month.

Bacterial food poisoning is caused by a. ingestion of toxic bacteria. b. toxins produced by bacteria in the intestines. c. toxins produced by bacteria in the bloodstream. d. ingestion of toxins produced by bacteria in the food before it is eaten.

ANS: D Bacterial food poisoning is caused by the ingestion of bacterial toxins that have developed in the food through the growth of specific kinds of bacteria before the food is eaten.

The bacterial toxin that may contaminate improperly canned green beans is produced by a. Staphylococcus aureus. b. Salmonella typhi. c. Listeria monocytogenes. d. Clostridium botulinum.

ANS: D Clostridium botulinum is an anaerobic (or nearly so) bacterial toxin. The relatively air-free can and use of inappropriate canning methods provide good conditions for toxin production.

Hazard Analysis and Critical Control Point (HACCP) food safety systems a. include testing to ensure that food will not cause food-borne illness. b. allow food safety inspectors to critique the food production process without visiting the site. c. can be used only in restaurants and food-service facilities. d. help prevent food-borne illness by controlling specific aspects of food production.

ANS: D HACCP is a food safety system that focuses on preventing food-borne illness by identifying critical points and eliminating hazards in the food production process.

The WIC program provides nutritious foods to a. low-income women with high-risk pregnancies and mothers with infants of birth weight less than 4 lb. b. children between the ages of 2 and 5 from low-income families who are enrolled in a preschool program. c. all pregnant and postpartum women and their children younger than 5 years of age. d. low-income women who are pregnant and their children who are younger than 5 years of age.

ANS: D The Women, Infants, and Children (WIC) food program provides nutrition supplementation, education, counseling, and referrals for health care and social services to women who are pregnant or who have recently given birth and to their infants and children younger than 5 years of age.

A health claim approved by the U.S. Food and Drug Administration (FDA) is one that links a. fiber-rich foods and a reduced risk of heart disease. b. a diet low in sodium and the prevention of hypertension. c. zinc and wound healing. d. folate and a reduced risk of diabetes.

ANS: B A diet low sodium and the prevention of hypertension is a health claim approved by the FDA. The FDA guidelines indicate that any health claim on a label must be supported by substantial scientific evidence.

Under the Commodity Supplemental Food Program, foods that are good sources of nutrients that are often lacking in the diets of low-income populations are a. bought by the government to distribute to the needy. b. sold below market value in areas of poverty. c. sent to Third World countries. d. processed to make nonperishable food items.

ANS: A Under the Commodity Supplemental Food Program, the U.S. Department of Agriculture purchases food items that are good sources of nutrients often lacking in the diets of target populations and then distributes the food to state agencies and tribal organizations.

Children exposed to high levels of lead are most likely to experience a. mental deficits. b. heart problems. c. respiratory problems. d. kidney problems.

ANS: A Children exposed to high levels of lead sustain permanent neurologic damage that can manifest itself in the form of mental deficits.

Standard information on the Nutrition Facts panel on a food label includes a. the serving size. b. cooking instructions. c. whether the product is kosher. d. total calories per container.

ANS: A Food labels contain a Nutrition Facts panel that lists the amount of nutrients in a standard serving of food along with the calories from fat, percentage of daily values, number of calories per gram of fat, carbohydrates, and protein

To increase shelf life, an example of a food that may be treated by irradiation is a. an apple. b. yogurt. c. a hotdog. d. milk.

ANS: A Fresh produce such as apples may be irradiated to increase shelf life. Irradiation can kill bacteria and parasites on food after harvest.

Most food-related hazards to consumers are caused by a. food-borne illness. b. overuse of additives. c. contamination of foods with pesticides. d. eating fish from contaminated water.

ANS: A Most food-related hazards to consumers are caused by food-borne illness, which causes a high incidence of illness and death.

A possible cause of the spread of illness by food contaminated with Escherichia coli could be a. a mother who forgets to wash her hands after changing her infant's diaper and then cooks dinner. b. eating leftover restaurant food that has been stored in the refrigerator for 24 hours. c. using home-canned green beans to make a green bean casserole for a family meal. d. keeping a dish containing meat and vegetables warm on a restaurant steam table for an hour.

ANS: A PathogenicEscherichia coliare most often spread through fecal contamination, undercooked meat, and unpasteurized foods.

A food item that is a particularly effective carrier of staphylococcal food poisoning is a. potato salad. b. an apple. c. milk. d. rice.

ANS: A Staphylococcal food poisoning often is caused by food handlers with infected cuts. Therefore foods that require handling during preparation, such as chopping potatoes, are more likely to be contaminated. Foods that are particularly effective carriers for staphylococci and their toxins include custard or cream-filled bakery goods, processed meats, ham, tongue, cheese, ice cream, potato salad, sauces, chicken and ham salads, and dishes in which multiple ingredients are mixed during preparation.