Human Nutrition - Chapter 19

Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. Which of the following steps should she avoid? A. Thawing the frozen ground meat on the kitchen counter. B. Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat. C. Grilling the hamburgers until the internal temperature of the meat reached 160°F. D. Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again.

A.

Example of fermentation A. Yogurt B. Crackers C. Eggs D. Cereal

A.

________ are disease-causing microbes. A. Pathogens B. Toxins C. Vermin D. Oxidants

A.

Aflatoxins are A. Responsible for 30% of food-borne illnesses in the United States B. Harmful compounds produced by certain molds C. A type of parasitic worm D. Medications that are effective against viral toxins

B.

Approximate time of Rotavirus A. 12 Hours B. 48 Hours C. 72 Hours D. 43 Hours

B.

Aliyah received a 15 pound frozen turkey as a gift from her workplace. She has kept the turkey in her freezer for a few weeks, but is now ready to thaw and prepare the turkey for a large family meal. You might recommend all of the following methods of thawing the frozen turkey except ________. A. Placing the turkey in the sink under cold running water B. Thawing the turkey in the microwave oven C. Leaving the turkey out on the countertop overnight D. Putting the turkey in the refrigerator

C.

Approximate time of Hepatitis A. 30-40 Days B. 75-100 Days C. 15-50 Days D. 35-65 Days

C.

Approximate time of Norovirus A. 72-100 Hours B. 12-24 Hours C. 24-48 Hours D. 50-75 Hours

C.

Contaminated food A. Food that is clean to eat B. Food that is freshly picked C. Fruits that come from Florida D. Food that contains harmful bacteria

D.

Food-borne illnesses are usually characterized by A. Flu-like signs and symptoms B. Coughing, sneezing, and respiratory inflammation C. Megaloblastic anemia and nervous system defects D. Abdominal cramps, diarrhea, and vomiting

D.

A contaminted food is one that contains intentional additives. True or False

False

Alfatoxins are often good for the human body and can not causes severe illness, and even death when consumed. True or False

False

Cereal and white flour are examples of potentially hazardous foods. True or False

False

Hot foods should sit out a room temperature for a few hours to cool before placing in the refrigerator. True or False

False

Example of a Fungi Plants or Mushrooms

Mushrooms

Rotavirus potentially hazardous situations Eating medium rare meat or Raw meat

Raw meat

Norovirus Potentially hazardous situations Running and eating somewhere that you don't know or Swimming in Contaminated water.

Swimming in contaminated water.

Choose foods that have a long storage life, require no refrigeration, and can be eaten without cooking, such as canned meats, fruits, and vegetables. True or False

True

Common symptoms of Food-borne illness are coughing, fever, weakness, and body aches. True or False

True

Eating raw fish, such as sushi, can be safe for most healthy people if the fish is very fresh before being commercially frozen and subsequently thawed. True or False

True

In general, high-risk groups include pregnant women, very young children, older adults, and people who suffer from serious chronic illnesses or weakened immune systems. True or False

True

In the United States, most juices and milks have been pasteurized before being packaged and sold. True or False

True

Pasteurization is a heating process used by food companies to kill pathogens. True or False

True

Travelers' diarrhea (TD) Make sure meats are thoroughly cooked before consuming them. Avoid tap water, ice, and beverages containing ice. Avoid consuming foods or beverages purchased from street vendors. True or False

True

Vermin are animals that often live around sewage or garbage, such as flies, ants, cockroaches, mice, and rats. True or False

True

Food additives that are thought to be safe a determined by the agreement by qualified experts for their intended use are called. A. GRAS B. Intentional food additives C. Unintentional food additives D. Color additives

A.

Stephanie developed a food-borne illness after eating ice cream made with raw eggs. The pathogen that was most likely contaminating her food was. A. Salmonella B. Vibrio vulnificus C. Giaradia D. Toxoplasma gondii

A.

The ________ is the primary government agency that oversees the safety of most foods in the United States. A. Food and Drug Administration (FDA) B. Federal trade commission (FTC) C. Center for Disease Control and Prevention (CDC) D. Environmental Protection Agency (EPA)

A.

The bacteria most commonly associated with unpasteurized milk and cheeses A. Listeria monocytogenes B. Shigella C. Vibrio vulnificus D. Bacillus cereus

A.

When selecting foods for an emergency food supply, which of the following criteria is least important? A. Are lightweight B. Can be eaten without cooking C. Require no refrigeration D. Have a long storage life

A.

Which federal agency is responsible for publishing the Food Code every four years that assists state and local health officials in developing regulations? A. FDA B. CDC C. EPA D. USDA

A.

Which of the following animals is an example of a vermin? Cockroaches Spiders Snakes Birds

A.

Which of the following food preservation techniques involves adding certain types of bacteria or yeast to foods, producing probiotic foods. A. Fermentation B. Curing C. Pasteurization D. Sterilization

A.

Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least ________ seconds to cleanse them thoroughly. A. 60 B. 20 C. 90 D. 40

B.

Which of the following animals is an example of a vermin? A. Cow B. Salmon C. Mouse D. Bird

C.

What are the 5 Check your Steps Program?

Clean, Separate, Cook, and Chill.

All of the following practices decrease the risk of food-borne illness, except. A. Washing hands before preparing food B. Keeping cold foods cold and hot foods hot C. Cooking foods to proper internal temperatures D. Storing raw meat on the top shelf of the refrigerator

D.

Irradiation of food is A. An untested technology B. Not recommended because the process increases nutrient losses C. Widely used in Spain, Russia, and Mexico D. A common method of food preservation in the United States

D.

The process of pasteurization involves the use of ________. A. Chemicals to denature pathogens B. Radiation to destroy pathogens C. Pressure to immobilize pathogens D. Heat to kill pathogens

D.

Which of the following is a safe food preparation practice? A. Rinsing hands briefly with cold water B. Reheating refrigerated left overs that are 10 day old C. Selecting wooden cutting board for raw meat, rather than nonporous material, such as plastic or marble D. Freezing raw fish before preparing for consumption

D.

Local health departments are not responsible for inspecting restaurants, grocery stores, dairy farms, and local food processing companies. True or False

False

Many intentional foods additives do not help maintain the safety of foods and don't limiting the growth of bacteria that cause food-borne illness. True or False

False

Norovirus and Rotavirus are not Common Food-Borne pathogens viruses. True or False

False

When shopping selecting frozen and cold they should be selected first. True or False

False

Melted ice cubes, water drained from an undamaged water heater, and water from the tank of a toilet are all safe sources of drinking water in case of an emergency. True or False

True

In the United States, common sources of food-born illness all of the following except. A. Influenze virus B. Staphylococcus aureus C. Fungi D. Salmonella

A.

The USDA recommends that fresh pork be cooked until its internal temperature is at least ________. A. 155ºF B. 140ºF C. 145ºF D. 130ºF

C.

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he ________. A. Keeps the pie chilled before serving it B. Wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables C. Marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade D. Thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator

B.

_______ is the most reliable method of making water that contains pathogens safe to drink. A. Detoxification B. Filtering C. Boiling D. Carbonation

C.

Pasteurization A. Freezing food to stop bacteria growth B. Mold that grows food that sits out for awhile C. Cleaning product D. Process that kills the pathogens and spoilage organisms in liquids foods

D.

To protect the U.S. food supply, the FDA's center for food safety and applied nutrition (CFSAN) performs many important tasks, such as regulating nearly all domestic and imported food sold in interstate commerce and enforcing federal food safety laws. True or False

True

Lenny had raw for dinner and has started to feel ill. Which pathogen should he be most concerned about after eating raw oysters? A. Vibrio vulnificus B. Clostridium botulinum C. Salmonella D. E. coli 0157:H7

A.

Parasite A. An organism that feeds on a living host B. Plants that are growing in the winter C. Mold that is found in food D. Bugs that come when food is molded

A.

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________. A. 40 and 140ºF B. 20 and 120ºF C. 60 and 160ºF D. 80 and 180ºF

A.

______ is the ancient method of food preservation that uses controlled microbial growth. A. Fermentation B. Homogenization C. Detoxification D. Pasteurization

A.

Which of the following food preservation methods draws water from cells, reducing the likelihood many pathogens can survive? A. Canning B. Drying C. Irradiating D. Chilling

B.

Which of the following is considered a potentially hazardous food? A. Unrefrigerated oranges B. Raisins C. Uncooked eggs D. Pasteurized milk

C.

Which of the following substances are not intentional food additives? A. Color additives B. Sweeteners C. Pesticide residues D. Flavor enhancers

C.

Pesticide A. Something you spray on the driveway to kill weeds B. Cleaner to clean an area from bugs C. Cleaning produces D. Substances used to kill or control unwanted insects, weeds, rodents, fungi, or other organisms

D.

The EPA doesn't regulate the sanitation of public water supplies in the United States. Most americans can not trust the safety of their tap water because vast majority of municipal water systems in the United States are not regulated. Most tap water don't undergo a thorough purification process and are not constantly tested for safety. True or False

False

The microbes that causes food-borne illnesses can not be found in the air, water, soil, and sewage, on various surfaces. True or False

False

Most pathogens have an incubation period, a length of time in which microbes grow and multiply in food or the digestive tract before they can cause illness. Incubation periods can range from 1 hour to several days. True or False

True

People can be more prepared for natural disasters by storing at least 1 gallon of water per person per day. Ideally, keep at least a 3-to5 days supply of drinking water, or at least 5 gallons of water for each person in a household. True or False

True

Cross-contamination A. Washes dishes in the same sick that are different B. Cutting fruit or vegetables with a fresh clean knife C. The spreading of pathogens from one food to another D. Bakes food

C.

Foodborne illness A. Food that is good for you B. Microwaves table food C. Toxins that enter your body from food and beverages D. Food that tastes funny

C.

The following substances were detected in a can of food. Which of the substances is an intentional food additive? A. Mouse hairs B. Insect eggs C. High-fructose corn syrup D. Pesticide residues

C.

This virus takes the longest incubation time for onset of symptoms. A. Rotovirus B. Shigella species C. Hepatitis A virus D. Norovirus

C.

To reduce the risk of food-borne illness, raw poultry should be cooked to an internal temperature of at least. A. 125 B. 145 C. 165 D. 185

C.

Which of the following foods would be most appropriate to include in an emergency food supply? A. Concentrated tomato soup B. Eggs C. Canned tuna D. Fresh sweet potatoes

C.

Safety standards for bottled water are similar to those established by the EPA for tape water. According to FDA guidelines , bottled water manufacturers are responsible for producing safe products. True or False

True

Store whole eggs in their cartons, even if the refrigerator has a place for storing eggs. Egg cartons are designed to keep eggs fresh longer. True or False

True