Nutrition PS 15 (Ch. 3)

Common genetically engineered crops in the U.S. include A) soybeans, corn, and cotton. B) green beans, peas, and tomatoes. C) rice, wheat, and carrots. D) legumes, wheat, and corn.

A

Food insecurity is A) the inability to meet food needs all of the time. B) more common in developing countries than in developed countries. C) associated with impaired physical and mental health in children in the U.S. D) all of these choices are accurate.

A

Freezing food is one way of preserving food. What does freezing do? A) Freezing halts microbes' ability to multiply. B) Freezing kills bacteria. C) Freezing inactivates viruses. D) All of the above.

A

The U.S. government assistance program that provides vouchers for food purchases to low-income pregnant women, infants, and children is A) the Food Stamp Program. B) the WIC program. C) the food distribution program. D) America's Second Harvest.

B

The most common application of genetic engineering of foods at this time is to A) produce meat with a lower fat content. B) confer resistance to pesticides applied to kill weeds and insects. C) improve vitamin A content of foods. D) reduce the need for irrigation of crops.

B

What is the best internal temperature for your refrigerator? A) 45°F. B) 40°F. C) 10°F. D) 0°F.

B

Loraine's husband called her at 3:00 pm complaining of stomach pains that he thinks were related to the rare hamburger he ate earlier that day at noon. He thinks he has a foodborne infection; Loraine thinks he is affected by a bacterial toxin. Who is right? A) Loraine is right: her husband's situation is consistent with food intoxication. B) Her husband is right: his situation is consistent with a foodborne bacterial infection. C) Neither of them is right: his situation is consistent with parasitic infestation. D) Both of them are right: his situation is an foodborne infection and an intoxication occurring simultaneously.

A

One of the mothers in Loraine's mothers group has started purchasing raw, unpasteurized milk and feeding it to her children. The other women warn her about the potential health hazards of drinking raw milk. The mother insists that pasteurization degrades the nutritional quality of milk, and that raw milk is nutritionally superior. What does pasteurization do? A) The pasteurization process heats foods to kill pathogenic microorganisms and reduce the total number of bacteria. B) The pasteurization process denatures protein and kills harmful prions. C) The pasteurization process releases bound calcium and increases absorbable dietary calcium in cow's milk. D) The pasteurization process evenly distributes fat particles throughout the milk so that the cream does not rise to the top of the milk.

A

The food additives that inhibit the growth of the pathogen Clostridium botulinum are A) sodium nitrate and sodium nitrite. B) monosodium glutamate and guanosine monophosphate. C) pectin and guar gum. D) calcium silicate and magnesium stearate.

A

The Supplemental Nutrition Assistance Program (SNAP) benefits A) only low-income women, infants, and children. B) poor households that meet eligibility guidelines. C) food banks and pantries in communities across the country. D) seniors in adult day-care settings.

B

A breakfast cereal labeled as organic must A) have at least 70% of its ingredients meet organic standards. B) have at least 95% of its ingredients meet organic standards. C) be made from all natural ingredients. D) contain no food additives.

B

All food additives in the U.S. food supply have been thoroughly tested for safety. A) True B) False

B

Antibiotics to promote growth or prevent diseases are allowed in organically produced animals. A) True B) False

B

As a healthier alternative to French fries, some fast food outlets offer pre-sliced, bagged apples as a side option. The ingredients list often reads, "Apples and Ascorbic Acid." Ascorbic acid is another name for vitamin C. What role does the ascorbic acid play in the product? A) Ascorbic acid is a sequestrant that binds free metal ions and reduces the rancidity of fat in the apples. B) Ascorbic acid is an antioxidant that prevents discoloration when the apples are cut and exposed to oxygen. C) Ascorbic acid is a color additive that makes the color of the apples appear more vibrant. D) Ascorbic acid is a curing agent that prevents the growth of Clostridium botulinum.

B

Compared to conventionally grown fruits and vegetables, those grown with organic farming methods contain significantly higher amounts of vitamins and minerals. A) True B) False

B

FDA has limited the use of sulfites on raw fruits and vegetables in salad bars because they A) impart an unpleasant taste to the food. B) cause adverse reactions such as shortness of breath or gastrointestinal symptoms in some individuals. C) are known to promote cancer. D) are used to mask the flavor of spoiled produce.

B

Food additives are regulated by the A) United States Department of Agriculture. B) Food and Drug Administration. C) Environmental Protection Agency. D) All of these choices are accurate.

B

In the U.S., food labels must indicate the presence of genetically modified ingredients. A) True B) False

B

Ingesting moldy food can cause disease because the mold A) invades the cells lining the gastrointestinal tract, causing diarrhea. B) produces toxins that can cause kidney and liver damage. C) prevents the food from being properly digested and absorbed. D) produces proteins that destroy vitamins before they are absorbed.

B

Jacob is 8 years old and his family experiences food insecurity. He is short for his age and his teacher has recently noticed that Jacob is falling asleep during class and seems unable to concentrate on his tasks. A deficiency in what nutrient is likely at the root of these deficits in growth, physical stamina, and mental ability? A) Calcium B) Iron C) Essential fatty acids D) Vitamin A

B

Recombinant bovine somatotropin is used by some farmers to A) prevent skin infections in cattle. B) increase milk production in dairy cows. C) prevent mastitis (inflammation of cow udders). D) increase the amount of protein found in milk.

B

A number of recent, high-profile foodborne illness outbreaks have increased Americans' awareness of the safety of our food supply. What is the primary cause of foodborne illness in North America? A) Chemicals added to food cause most foodborne illness incidents. B) Improper food preservation methods cause most foodborne illness incidents. C) Microbial contamination causes most foodborne illness incidents. D) Ingestion of GRAS ingredients cause most foodborne illness incidents.

C

Bt corn contains a protein produced by a bacterial gene. This protein A) increases the vitamin A content of the corn. B) increases the protein content of the corn. C) is a pesticide that kills caterpillars, a major threat to corn. D) allows the corn to be tolerant to weed killers.

C

Improper canning of foods can result in serious foodborne illness caused by the ___________ bacterium. A) Escherichia coli B) Salmonella C) Clostridium botulinum D) Listeria monocytogenes

C

In general, cooking poultry and ground meat to ______ °F is sufficient to kill pathogenic organisms. A) 125 B) 135 C) 165 D) 85

C

Individuals who are most susceptible to adverse effects from pesticides are A) the elderly. B) those who have chronic diseases. C) infants and young children. D) adolescents and young adults.

C

Prions are A) bacteria that can cause seizures and brain damage. B) naturally occurring toxins formed in damaged grains and nuts. C) infectious proteins associated with mad cow disease. D) toxins produced in a variety of seafood.

C

The percentage of U.S. households considered food insecure is A) 2 B) 25 C) 15 D) 80

C

There are many contributors to malnutrition and hunger; however, one factor stands out among all others. What is the primary cause of malnutrition? A) War B) Gender C) Poverty D) Geographic location

C

This virus, often transmitted by infected food handlers, causes anorexia, diarrhea, fever, and liver damage. A) Norwalk virus B) Salmonella C) Hepatitis A D) Trichinella spiralis

C

After finishing his two-year commitment as a Peace Corps volunteer in Nepal, Curtis is embarking upon an around-the-world tour. In which country will he be most likely to encounter no genetically engineered foods? A) Brazil B) The United States C) Argentina D) Italy

D

During her current pregnancy, Loraine has been extra careful to avoid foods that could potentially cause foodborne illness. Even though she loves Greek salad, at lunch today she had to order something else because the waiter could not confirm whether or not the feta cheese on the salad was pasteurized. Why should pregnant women avoid unpasteurized cheese? A) Unpasteurized cheese can contain prions that can cross the placental barrier and cause foot-and-mouth disease and spontaneous abortion or stillbirth. B) Unpasteurized cheese can contain botulism spores that can cross the placental barrier and can cause botulism and spontaneous abortion or stillbirth. C) Unpasteurized cheese can contain salmonella bacteria that can cross the placental barrier and cause salmonella and spontaneous abortion or stillbirth. D) Unpasteurized cheese can contain Listeria, a bacterium that can cross the placental barrier and cause listeriosis and spontaneous abortion or stillbirth.

D

Food-borne illness-causing microbes thrive under certain environmental conditions. Food-borne illness risk is increased with all of the following EXCEPT: A) Protein-rich nutrient profile. B) Warm temperature. C) Moist environment. D) A slightly basic pH.

D

Perishable foods should be held either below _______ °F or above ______ °F. A) 32, 98 B) 51, 75 C) 181, 212 D) 41, 135

D

The food most likely to be contaminated with dioxins, mercury, and/or polychlorinated biphenyls is A) imported candy. B) milk and other dairy products. C) grain that has been stored for several months. D) fish

D

The most common micronutrient deficiencies worldwide are A) vitamin C, vitamin A, and iron. B) iron, vitamin D, and calcium. C) vitamin C, calcium, and iron. D) vitamin A, iron, and iodine.

D

Which of the following food production methods is not allowed with organic foods? A) Use of synthetic fertilizers. B) Use of hormones for animals. C) Use of genetic engineering. D) All of these choices are accurate.

D

__________ can grow at refrigeration temperatures. A) Escherichia coli B) Salmonella C) Clostridium botulinum D) Listeria monocytogenes

D