NUTR-CH 13

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

What is the primary source of mercury contamination in the diet? a. Seafood b. Legumes c. Unfiltered water d. Undercooked poultry e. Unwashed fruits and vegetables

a

What can Marty do to prevent getting a foodborne illness from a hamburger in the future? a. Order burgers well done at a restaurant. b. Avoid irradiated beef. c. Order unpasteurized cheese on the burger at a restaurant. d. Thaw frozen beef at room temperature before cooking. e. Avoid hamburger that has been stored in a freezer for more than 2 months.

a

What is the most serious risk that is posed by irradiation? a. Exposure of workers at irradiation facilities to radioactive materials b. Exposure of consumers purchasing raw meats to radioactive materials c. Production of unique radiolytic products d. Production of toxic, explosive ethylene oxide e. Unknown long-term effects of consuming fresh fruits with residual radioactive substances

a

What is the name of the largest U.S. national food recovery program? a. Feeding America b. Goodwill Food Assistance c. Salvation Army Ready-to-Eat Meals d. Food Salvage and Rescue Organization e. We CAN

a

Which food additive might be added by a manufacturer to maintain palatability and wholesomeness of a product? a. BHT or BHA b. Calcium citrate c. Guar gum d. MSG e. Phosphoric acid

a

Which micronutrient deficiencies are of particular concern worldwide? a. Iodine, iron, and vitamin A b. Fluoride, zinc, and vitamin D c. Magnesium, sodium, and iron d. Vitamin B 12 , niacin, and vitamin C e. Iron, vitamin C, and fluoride

a

Which of the following is the primary cause for hunger in the United States and in less developed countries? a. Poverty b. High cost of food c. Excessive food waste d. Lack of nutrition education e. Lack of physical access to food

a

While food shopping, Sue sees a label on a package of graham crackers that reads "product made with organic ingredients." What does this mean? a. It means the graham crackers contain between 70 and 95 percent organic contents. b. It means the graham crackers contain 95 percent organic ingredients. c. It means the graham crackers contain no added preservatives but may have been irradiated. d. It means the wheat and sugar used to make the graham crackers were grown without pesticides but may contain genetically engineered products. e. It means the graham crackers contain at least 80 percent organic ingredients that were produced only in the United States.

a

Which food is most susceptible to bacterial contamination? a. Roast b. Steak c. Ground meat d. Chicken breast e. Bacon

c

A patient with a high temperature complains of headache, stomachache, fever, and vomiting. Upon questioning, he admits to eating several raw eggs the day before. The most likely organism causing these symptoms is a. E. coli . b. Salmonella . c. Clostridium perfringens . d. Campylobacter jejuni . e. Staphylococcus aureus

b

Approximately how many people in the United States are killed by foodborne illness each year? a. 1,000 b. 3,000 c. 5,000 d. 7,000 e. 9,000

b

Fortunately, Marty recovered in a few days with no lasting effects; however, many people are not so lucky. Which situation would have put Marty at high risk for serious consequences from his foodborne illness? a. Having recovered from a sinus cold within the past month b. Having a kidney transplant within the past 5 years c. Being a teenager d. Running 5 miles per day e. Having completed a smoking cessation program within the past 3 months

b

Judy is looking for a new bread in the supermarket and found one labeled "organic." What does this mean? a. It contains 100 percent organic ingredients. b. It contains at least 95 percent organic ingredients. c. It contains between 70 and 95 percent organic ingredients. d. It contains between 60 and 90 percent organic ingredients. e. It contains more than 50 percent organic ingredients.

b

Lead in food can come from ____. a. discarded electrical equipment b. lead crystal ware c. sewage sludge d. PCB containers e. corks on wine bottles

b

Substances not in use before 1958 are classified as food additives and subject to regulation under the ____. a. GRAS list b. Food Additives Amendment c. Food Quality Protection Act d. Food, Drug and Cosmetic Act e. Federal Food and Drug Act

b

Substances widely used for many years without apparent ill effects are on the ____ list. a. FDA b. GRAS c. Delaney d. Additive Safety e. Preferred Additive

b

The EPA sets forth a reference dose for a pesticide. This represents the amount of____. a. the chemical permitted to be sprayed on a crop per growing season b. a chemical that could be consumed daily without posing any health risk c. a chemical permitted to be sprayed on a field over a 5-year period d. a chemical that could be consumed yearly without posing any health risk e. the chemical that can be applied to one acre of cropland during one growing season

b

What foodborne illness does Marty likely have, considering what he ate for dinner? a. Vibrio infection b. Escherichia coli c. Shigellosis d. Mad cow disease e. Cryptosporidiosis

b

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food? a. 10 to 15 seconds b. 20 seconds c.1/2 to 1 minute d. 1 to 2 minutes e. 2 to 3 minutes

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 e. To extend the shelf-life of stored food products

b

______ refers to the highest amount of a pesticide that is allowed in a food when the pesticide is used according to label directions. a. Toxicity level b. Tolerance c. Risk concentration d. Optimum concentration e. Adverse concentration

b

_______ is now recognized as the major cause of food insecurity. a. Overpopulation b. Poverty c. Inadequate food production d. Lack of education e. Bioterrorism threats

b

A genetically engineered vegetable must be labeled as such when ____. a. its genes have been modified to make it herbicide resistant b. it is a transgenic organism c. its nutrient composition differs significantly from that of the natural vegetable d. it contains genetic material from a different type of vegetable e. its modification has resulted in a significant increase in product yield

c

Foodborne illness from _______ is most commonly transmitted by improperly canned foods. a. Listeriosis b. Salmonellosis c. Botulism d. Campylobacteriosis e. Shigellosis

c

Sue is concerned about pesticide contamination of the produce she purchases. What would you say to Sue? a. The American Academy of Pediatrics says that the health risks posed by pesticide residues are significant. b. The American Cancer Society says that consumers should only buy foods labeled "organic" to adequately protect their health. c. The risk of not eating fruits and vegetables for fear of consuming pesticide residues far outweighs the slight risk associated with these substances. d. The amount of pesticides permitted allows for a small margin of safety. e. After the FDA approves a pesticide, the EPA, in its ongoing monitoring program, begins to check for residues.

c

Sue's brother, Manuel, tells her that she should also be concerned about foodborne illness from botulism, and that she should not feed Tara what food to avoid this? a. Ground meat b. Pasteurized eggs c. Honey d. Chicken e. Seafood

c

The hamburger was most likely the culprit in Marty's illness. What may have occurred to lead to his condition? a. The cows may have been given feed containing mammalian protein tissues. b. The meat was stored in a refrigerator at 38 degrees Fahrenheit for more than one day. c. The meat was only cooked to 150 degrees Fahrenheit. d. The meat was defrosted in the refrigerator. e. The meat may have been left at room temperature for 15 minutes before cooking.

c

What practice is a common food safety mistake? a. Keeping cold foods below 40 degrees Fahrenheit b. Marinating in the refrigerator c. Thawing at room temperature d. Using shallow containers to cool foods quickly in the refrigerator e. Reheating foods to a high temperature

c

World hunger is primarily a problem of ____. a. overpopulation b. inadequate food production c. unequal access to resources d. lower gas prices e. natural disasters

c

_____ is an additive used by manufacturers to maintain consistency. a. MSG b. Vitamin A c. Guar gum d. Sodium chloride e. Calcium citrate

c

Cryptosoridiosis outbreaks have been linked to unpasteurized milk and ____. a. undercooked pork b. undercooked hamburger c. potato salad d. Fresh unpasteurized apple cider e. fresh broccoli

d

Manuel tells Sue that she is going overboard by insisting that everything Tara eats is labeled "organic." A disadvantage of buying certified organic foods that he mentions is that ____. a. more synthetic fertilizer residues will end up in waterways b. farmers may follow less humane animal welfare standards c. organic farming methods require greater water and energy consumption d. the food may be fertilized with improperly composted animal manure containing harmful organisms e. the foods may have lower amounts of phytochemicals

d

Manuel tells Sue there are some benefits to the use of pesticides for farmers and consumers. What characteristic is unlikely to be a benefit of pesticides? a. Pesticides can boost crop yields. b. Pesticide use contributes to the relatively low cost of fruits and vegetables. c. Pesticide use allows for a wide variety of crops to be grown. d. Some pesticides like DDT remain active for years and can build up in the body. e. Pesticides may help keep wildlife populations in check.

d

What is the advantage of the Flavr Savr tomato? a. It is a brighter red than regular tomatoes. b. It has a more robust flavor than regular tomatoes. c. It grows on a shorter vine than regular tomatoes. d. It ripens more slowly than regular tomatoes. e. It is resistant to drought and several natural pests.

d

Which of the following is an example of food intoxication? a. Addition of alkaline and acidic agents to foods b. Illness produced by acute overconsumption of high-fat foods c. Addition of alcohol-containing beverages in the cooking of foods d. Illness produced from ingestion of food contaminated with natural toxins e. The drowsiness that occurs after a high protein meal is consumed

d

Which statement about farmers' markets is not true? a. Foods purchased from farmers' markets are in season and very fresh. b. Farmers' markets rely on community support as well as some government support. c. Farmers make more profit when they sell directly to consumers rather than to a food distributor. d. All produce sold at farmers' markets is certified organic. e. Farmers' markets help to decrease the size of the region's ecological footprint.

d

You are shopping for steak; which term specifies that the cows had access to the outdoors and were given no antibiotics or growth hormones? a. Free range b. Natural c. Grass-fed d. Organic e. rBST-free

d

_________ is the most dangerous food hazard, according to the FDA. a. Intentional food additives b. Pesticide residues in food c. Environmental contaminants d. Foodborne illness e. Naturally occurring toxins in foods

d

Foodborne illness would have the greatest impact on which individual? a. Sue, a 25-year-old school teacher b. Mary, a 12-year-old middle schooler with severe food allergies c. John, an 45-year-old computer expert d. Juan, a 34-year-old architect recovering from a cold e. Callie, a 27-year-old pregnant graduate student

e

If the clams had been the cause of illness with symptoms first appearing 2 days after the meal, what microorganism would have most likely been the cause? a. Campylobacter jejuni b. Listeria monocytogenes c. Staphylococcus aureus d. Norovirus e. Vibrio infection

e

Suppose you are planning a romantic summer picnic with your significant other, and don't have a cooler. Which menu would be the safest (that is, the least likely to cause a foodborne illness)? a. Smoked turkey and cheddar sandwiches, potato salad, and cheesecake b. Deviled eggs, baked beans, and hamburgers c. Hotdogs, French fries, and milkshakes d. Chicken salad sandwiches, coleslaw, and coconut cream pie e. Peanut butter sandwiches, corn chips, jar of salsa, and fresh oranges

e

To keep consumption of pesticide residues to a minimum, all of the following are recommended except: a. Eat a variety of fruits and vegetables. b. Peel produce to which wax was applied. c. Discard the outer leaves of lettuce. d. Consider purchasing some organic produce. e. Rinse produce with running water after cutting.

e