Exam 4: Nutrition

Which of the following tips can help reduce the risk of serving contaminated food at home?

1. Follow the advice, "Keep hot foods hot and cold foods cold" during serving. 2. Discard the marinade used for meat, fish, or poultry. 3. Do not use foods with expired "use by" dates.

What are the three best ways to safely thaw foods?

1. Foods may be thawed in the refrigerator. 2. Foods may be thawed by placing them under cold portable running water. 3. Foods may be thawed in the microwave.

Which factors influence the potential harmful effects of a pesticide in food?

1. How much of the pesticide is eaten and how often. 2. The particular pesticide chemical's toxicity. 3. A person's life stage and age.

Choose recommended tips for reducing the risk of food-borne illness when storing foods.

1. It is best to use or freeze raw fish and shellfish the same day it is purchased. 2. Refrigerate or freeze leftovers as soon as you have finished eating or within two hours if environmental temperatures are below 90 degrees F.

Aside from food, what supplies are important to store with an emergency food supply?

1. Manual can opener 2. Paper plates 3. Eating utensils

Select appropriate strategies to reduce the risk of food-borne illness when cooking and serving foods.

1. Never serve cooked meat, fish, poultry on the same plate that held the raw product. 2. Use a meat thermometer to check for doneness when cooking egg-containing dishes. 3. Remove stuffing that was cooked in a bird and transfer it to a clean container for storage.

Which individuals may be more vulnerable to pesticides than others?

1. Pregnant women 2. Older adults 3. Children

What are recommended strategies to reduce food-borne illness in regard to leftovers?

1. Reheat leftovers to a minimum temperature of 165 degree F. 2. Use refrigerated leftovers within 4 days.

Which of the following steps should be taken to reduce the risk of food-borne illness when preparing food at home?

1. Replace cutting boards once they become streaked with cuts. 2. Wash and scrub the peels of produce under running water. 3. Wash your hands before preparing food, especially after using the toilet.

What are some tips to reduce the risk of food-borne illness from contaminated food preparation surfaces?

1. Sanitize kitchen sponges by washing them in the dishwasher with a heated dry cycle. 2. Use hot soapy water to clean kitchen counters before preparing food.

In what ways do various pathogens cause food-borne illness?

1. Some directly inflame your digestive tract tissues. 2. Some secrete toxins that irritate your intestinal tract. 3. Some multiply in your intestinal tracts, enter the bloodstream, and invade other tissues.

The _____ regulates the proper use of pesticides, such as by w=either limiting how much is applied on crops or restricting the frequency or location of a pesticide's application.

EPA

Which two agencies regulate the safety of the good supply in the United States?

FDA and USDA

According to the USDA, which of the following foods should be cooked to a minimum of 145 degree F?

Fish, pork, and beef steak

Which statement correctly describes food-borne illness?

Food-borne illness is caused by eating containing microbes or their toxic by-products.

What effect does freezing food have on microbes?

It halts the microbes' ability to multiply until food is thawed.

A pesticide is any substance that people use to control or kill which of the following?

Rodents, Insects, and Weeds

_________ can make it difficult to determine the source of a food-borne illness due to a delay in when signs and symptoms arise after consuming the contaminated food.

The incubation period

Which statement is true about the prevention of food-borne illness with meat and poultry preparation?

Use a meat thermometer to check for doneness when cooking beef, poultry, and pork.

The _______ is the temperature range in which pathogens usually grow well, especially in a high-risk food.

danger zone

Food-borne illnesses most commonly affect the _________.

digestive system

Disease-causing microbes are known as _______.

pathogens

The use of ______ in modern farming practices has helped increase crop yields, reduce food costs, and protect the quality of many agricultural products.

pesticides

The USDA and FDA are responsible for regulating _______.

the food industry

When purchasing meats and other animal products, you should select the item with the "best by" date that is _________.

the latest date

Cross-contamination refers to ________.

the unintentional transfer of pathogenic microbes from one food to another.