Nutrition Chapter 12
All of the following characterize lowincome countries except: A low birthrates. B high death rates. C low standards of living. D poor access to health care.
A
For which of the following individuals is foodborne illness likely to be least serious? A Sue, a 25yearold school teacher B Mary, a 2yearold toddler C John, an 88yearold computer expert D Juan, a 34yearold HIVpositive architect
A
In the United States, which type of poisoning ranks as one of the most common childhood environmental health problems? A Lead B Iron C Mercury D Aflatoxin
A
Which fish eaten in Japan contains a toxin which is 275 times deadlier than cyanide? A Puffer B Halibut C Smoked salmon D Whitefish
A
Which of the following is incorrect about food irradiation? A It alters the nutritional value of a food significantly. B It does not make the food radioactive. C It destroys insects and several types of bacteria. D Its use is encouraged by the World Health Organization (WHO).
A
Which of the following microbial pathogens is one of the leading causes of foodborne illness in the United States? A Campylobacter jejuni B Clostridium botulinum C Cryptosporidium parvum D Vibrio vulnificus E Listeria monocytogenes
A
All of the following are true about mad cow disease except: A it was first diagnosed in cattle in the United Kingdom in 1986. B it is curable if diagnosed early. C it poses little or no concern to consumers in the D it may occur in people who consume meat from infected animals. E to prevent it from occurring, it is illegal in the U.K. to include mammalian protein tissues in feed for all foodproducing animal
B
Judy is looking for a new bread in the supermarket and found one labeled organic. What does this mean? A It contains 100% organic ingredients. B It contains at least 95% organic ingredients. C It contains at least 70% organic ingredients. D It has less than 70% organic ingredients.
B
Most E. coli outbreaks have been linked to: A unpasteurized milk. B undercooked hamburger. C eggs. D apples. E rice.
B
The EPA sets forth a reference dose for a pesticide. This represents: A the amount of the chemical permitted to be sprayed on a crop per growing season. B the amount of a chemical that could be consumed daily without posing any health risk. C the amount of a chemical permitted to be sprayed on a field over a 5 year period. D the amount of a chemical that could be consumed yearly without posing any health risk.
B
The green substance that accumulates just beneath the potato's skin is: A sulfur dioxide. B solanine. C polychlorinated biphenyl. D mercury.
B
The major cause of food insecurity is now recognized to be: A a problem of overpopulation. B poverty. C inadequate food production. D lack of education.
B
The process of altering foods through genetic manipulation is called: A irradiation. B biotechnology. C transmutation. D organic food production.
B
Which of the following is a common food safety mistake? A Keeping cold foods below 40 degrees Fahrenheit B Room temperature marinating C Thawing frozen food in the microwave D Using shallow containers to cool foods quickly in the refrigerator
B
Which of the following is correct about aflatoxin? A It is added to some ice creams and salad dressings as a thickener.. B It is a poison made by certain molds that can grow on corn. C It is added to fruit juices as a color enhancer. D It is found in the green substance that accumulates beneath the skin of a potato
B
Why are pesticides used? A To act as preservatives in our food supply B To kill insects, rodents, or other living things C To enhance the flavor of soups and salad dressings D To stimulate plant growth beyond the normal rate
B
A major purpose of the green revolution was to: A restore plant life to the mountainous slopes in developing countries. B introduce the winged bean plant to Asian countries. C transfer the agricultural technology of the industrial world to developing countries. D establish research stations to monitor the water quality in tropical regions.
C
One characteristic of the ideal pesticide is that it would: A be of animal origin. B be of vegetable origin. C quickly break down to harmless products. D be natural. E have no detectable taste.
C
The statement that no substance that is known to cause cancer in animals or humans at any dose level shall be added to foods is the: A GRAS list. B Food Additive Amendment. C Delaney Clause. D Food, Drug and Cosmetic Act.
C
Which of the following additives is used to maintain consistency? A MSG B vitamin A C guar gum D sodium chloride
C
Which of the following is especially susceptible to bacterial contamination? A roast B steak C ground meat D chicken
C
Which of the following is true concerning herbal remedies? A They are safe because they come from plants. B There are safety standards set by the government for these products. C Their components become more concentrated when they are made into supplements. D They are safe for pregnant women and children.
C
Which of the following organisms is at the bottom of the food chain? A Large fish B Small fish C Underwater plants D Humans
C
Which parasite can be transmitted by swimming or drinking contaminated water? A Trichinella spiralis B Giardia duodenalis C Cryptosporidium parvum D Cyclospora cayetanensis
C
Which type of foodborne illness may be traced to soft unpasteurized cheese and milk? A Perfringens food poisoning B Shigellosis C Listerosis D Hepatitis
C
Which type of foodborne illness may be transmitted by improperly canned foods? A Listerosis B Salmonellosis C Botulism D Campylobacterosis
C
Keep Cold Foods
Cold; fridge at 40, freezer at 0
Food Safety for meats
Cool to well done stage
Additives in foods are used to accomplish all of the following except: A improve texture and appearance. B enhance flavor. C maintain palatability. D mask inferior quality.
D
All of the following are approved for irradiation except: A ground beef. B poultry. C teething rings. D fruit juices.
D
All of the following are basic things required to increase the productivity of the rural poor in a way that supports self reliance except: A greater access to land. B greater access to capital. C greater access to technology. D greater access to manpower.
D
All of the following are correct concerning DDT except: A its use in the United States is banned. B it accumulates in the body fat of animals. C after years of use it appeared in human breast milk. D its sale by U.S. companies to other countries is prohibited
D
The FDA ranks which concern with respect to food safety at the highest level? A intentional food additives B pesticides residues in food C environmental contaminants D microbial foodborne illness
D
The elements of UNICEF's Child Survival Campaign include all of the following except: A growth charts. B oral rehydration therapy. C immunization. D bottle feeding
D
What is the advantage of the Flavr Savr tomato? A It is a brighter red than regular tomatoes. B It is a larger tomato than regular tomatoes. C It grows on a shorter vine than regular tomatoes.. D It ripens more slowly than regular tomatoes.
D
Which of the following statements is not true concerning the GRAS list? A It includes a list of additives believed to be safe. B It stands for generally recognized as safe. C It is subject to revision as new facts become known. D It is established by the Environmental Protection Agency.
D
Keep Hot Foods
Hot; cook Foods thoroughly
Potential risks of genetic engineering
Inadequate controls, transfer of allergens, environmental hazards
Benefits of Genetic engineering
Increased nutritional value, reduced environmental impact, increased fish yield
Intentional food additives
Intentionally added to food; Nutrients, Colors, Spices, Herbs
Wash Hands and Surfaces
Often; wash with warm soapy water
Food security
People's ability to access sufficient, safe, nutritious food to maintain a healthy and active life.
Food safety for seafood
Should be handled with care
Organizations to end world hunger
UNICEF, Food banks, second harvest, and multinational corporations
Forms of world hunger
Undernutrition, malnutrition, poverty, and famine
Aflatoxin
a poisonous toxin produced by molds.
Enterotoxin
a toxic compound, produced by micro organisms, that harms mucous membranes, as in the gastrointestinal tract.
Heavy Metals
any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight.
Food additive
any substance added to food
Pesticides
chemicals applied intentionally to plants, including foods, to prevent or eliminate pest damage.
Organic Halogens
compounds that contain one or more of a class of atoms called halogens, including fluorine, chlorine, iodine, or bromine
Organically grown foods
crops or livestock grown and processed according to USDA regulations concerning use of pesticides, herbicides, fungicides, fertilizers, preservatives, other synthetic chemicals, growth hormones, antibiotics, or other drugs.
Foodborne infection
illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues.
Food intoxication
illness caused by eating food that contains a harmful toxin or chemical.
Foodborne illness
illness occurring as a result of ingesting food or water contaminated with a poisonous substance, such as:A toxin or chemical (food intoxication) or an infectious agent such as: Bacteria, Viruses, Parasites. AKA food poisoning.
Regulation
legal mandate that must be obeyed.
GRAS (Generally Recognized As Safe)
list of ingredients, established by the FDA, that had long been in use and were believed safe.The list is subject to revision as new facts become known.
Bovine disease
may be passed to humans who eat the meat of infected animals and may lead to death due to brain and nerve damage.
Neurotoxin
poisonous compound that disrupts the nervous system.
Toxicants
poisons, that is, agents that cause physical harm or death when present in large amounts.
Contaminants
potentially dangerous substances, such as lead, that can accidentally get into foods.
Delaney cause
provision in the 1958 Food Additives Amendment that prohibited manufacturers from using any substance that was known to cause cancer in animals or humans at any dose level.
Mad cow disease
rare and fatal degenerative disease.
Hazard
state of danger; used to refer to any circumstance in which harm is possible.
Incidental food additives
substances that accidentally get into food as a result of contact with it during growing, processing, packaging, storing, or some other stage before the food is consumed.
Unique radiolytic products
substances unique to irradiated food and apparently created during the process of irradiation.
Toxicity
the ability of a substance to harm living organisms.
Reference dose
the estimated amount of a chemical that could be consumed daily without causing harmful effects.
Risk
the harm a substance may confer
Prevent Cross-examination
the inadvertent transfer of bacteria from one food to another that occurs, for instance, by chopping vegetables on the same cutting board used to skin poultry.
Margin of safety
the margin is a zone between the maximum amount of a substance that appears to be safe and the amount allowed in the food supply.
Tolerance
the maximum amount of a particular substance allowed on food.
Under 5 mortality rate
the number of children who die before the age of five for every 1,000 live births.
Genetic engineering
the process of altering the genes of a plant in an effort to create a new plant with different traits.
Irradiation
the process of exposing a substance to low doses of radiation, using gamma rays, Xrays, or electricity (electron beams) to kill insects, bacteria, and other potentially harmful microorganisms.
Pasteurization
the process of sterilizing food via heat treatment.
Transgenetics
the process of transferring genes from one species to another unrelated species
Biotechnology
the science that alters the composition and characteristics of biological systems, organisms, or foods by manipulating their genetic makeup.
Integrated Pest Management
the use of biological controls, crop rotation, genetic engineering, and other tactics to reduce chemical use in the growing of crops.
