Question 1

The extent to which an environmental contaminant becomes harmful is dependent primarily on its

Accepted Answer

A)  persistence.
B)  solanine content.
C)  soil absorption efficiency.
D)  water solubility characteristics.E) B) and C)
F) A) and D)

Question 2

Which of the following is an example of food intoxication?

Accepted Answer

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 toxinsE) B) and C)
F) None of the above

Question 3

Which of the following are examples of heavy metals?

Accepted Answer

A)  Mercury and lead
B)  Iron and chromium
C)  Carbon and nitrogen
D)  Molybdenum and fluorideE) C) and D)
F) None of the above

Question 4

Which of the following is a property of chlorination of the public water system?

Accepted Answer

A)  It has a high cost to benefit ratio
B)  It imparts a pleasant taste to the water
C)  It reduces dental caries formation in children
D)  It is associated with an increase in bladder cancerE) A) and B)
F) B) and D)

Question 5

Improvements in nutrient composition,such as when corn is genetically modified to contain higher amounts of its limiting amino acids,is a strategy known as

Accepted Answer

A)  biofortification.
B)  reverse DNA enrichment.
C)  USDA approved enrichment.
D)  frankenfood transdevelopment.E) A) and B)
F) A) and C)

Question 6

Which of the following is an example of an indirect food additive?

Accepted Answer

A)  Nitrites
B)  Vitamin E
C)  Irradiation
D)  Tin from the canE) C) and D)
F) B) and C)

Question 7

Clostridium botulinum poisoning is a hazard associated with

Accepted Answer

A)  nitrosamines.
B)  rotting vegetables.
C)  undercooked poultry.
D)  improperly canned vegetables.E) All of the above
F) A) and B)

Question 8

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

Accepted Answer

A)  uncooked.
B)  not hazardous.
C)  free of bacteria.
D)  assessed for tenderness.E) A) and D)
F) None of the above

Question 9

The flavor enhancer MSG represents a dietary source of

Accepted Answer

A)  sulfite.
B)  sodium.
C)  acrylamide.
D)  bicarbonate.E) All of the above
F) B) and D)

Question 10

Which of the following is NOT one of the features of sulfites?

Accepted Answer

A)  Improve flavor
B)  Prevent oxidation
C)  Destroy appreciable amounts of thiamin
D)  Cause adverse reactions in some peopleE) None of the above
F) A) and D)

Question 11

Caffeine is permitted as a food additive because it is part of the

Accepted Answer

A)  GRAS list.
B)  Delaney Clause.
C)  WHO Mandate of 1985.
D)  USDA Bulletin of 1962.E) A) and B)
F) All of the above

Question 12

What is the largest single group of food additives?

Accepted Answer

A)  Flavoring agents
B)  Artificial sweeteners
C)  Antimicrobial agents
D)  Artificial coloring agentsE) All of the above
F) A) and B)

Question 13

Which of the following is a characteristic of botulism?

Accepted Answer

A)  It is rarely fatal and victims usually recover completely
B)  It is caused by a toxic compound rather than by invasion of pathogenic bacteria
C)  It is caused by ingestion of food contaminated with a combination of aflatoxin and mold
D)  It most often occurs from eating foods that were stored under aerobic conditions of high pHE) None of the above
F) B) and C)

Question 14

What is the average yearly intake (gallons) per person of bottled water in the United States?

Accepted Answer

A)  1
B)  5
C)  25
D)  45E) None of the above
F) A) and B)

Question 15

What is the minimum recommended safe temperature (°F) to heat leftovers?

Accepted Answer

A)  140
B)  152
C)  165
D)  180E) A) and B)
F) B) and C)

Question 16

What unintended benefit is derived from the freezing of fish by the food industry?

Accepted Answer

A)  The fish becomes tenderized
B)  Mature parasitic worms are killed
C)  Botulinum toxin becomes inactivated
D)  The toxins from hepatitis A and B are destroyedE) A) and B)
F) All of the above

Question 17

Which of the following is a characteristic of decaffeinated coffee?

Accepted Answer

A)  Food manufacturers sometimes use steam to remove the caffeine
B)  By law,the product label must state the method of caffeine removal
C)  The most effective method for removing the caffeine is treatment with sodium chloride
D)  The FDA mandates that the chemical residue remaining from the decaffeination process must be zeroE) A) and C)
F) A) and B)

Question 18

Which of the following items is NOT among common foods approved for irradiation?

Accepted Answer

A)  Eggs
B)  Milk
C)  Wheat
D)  StrawberriesE) B) and C)
F) A) and B)

Question 19

What is the primary source of dietary mercury?

Accepted Answer

A)  Seafood
B)  Legumes
C)  Unfiltered water
D)  Undercooked poultryE) None of the above
F) C) and D)

Question 20

What is the name of the program that reports on the dietary intakes of pesticides from our food supply?

Accepted Answer

A)  Total Diet Study
B)  Toxicant Monitoring Program
C)  Food Safety and Health Program
D)  Diet and Market Analysis ReportE) A) and B)
F) All of the above

Exam 19: Consumer Concerns About Foods and Water

Which of the following is a property of chlorination of the public water system?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of decaffeinated coffee?

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Which of the following is NOT one of the features of sulfites?

Correct AnswerverifiedShow Answer

What is the average yearly intake (gallons) per person of bottled water in the United States?

Correct AnswerverifiedShow Answer

Which of the following items is NOT among common foods approved for irradiation?

Correct AnswerverifiedShow Answer

What is the minimum recommended safe temperature (°F) to heat leftovers?

Correct AnswerverifiedShow Answer

Which of the following is an example of food intoxication?

Correct AnswerverifiedShow Answer

What unintended benefit is derived from the freezing of fish by the food industry?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of botulism?

Correct AnswerverifiedShow Answer

The extent to which an environmental contaminant becomes harmful is dependent primarily on its

Correct AnswerverifiedShow Answer

The seal "Graded by USDA" that appears on packaged meat and poultry means that the product is

Correct AnswerverifiedShow Answer

The flavor enhancer MSG represents a dietary source of

Correct AnswerverifiedShow Answer

Improvements in nutrient composition,such as when corn is genetically modified to contain higher amounts of its limiting amino acids,is a strategy known as

Correct AnswerverifiedShow Answer

Which of the following is an example of an indirect food additive?

Correct AnswerverifiedShow Answer

Clostridium botulinum poisoning is a hazard associated with

Correct AnswerverifiedShow Answer

Caffeine is permitted as a food additive because it is part of the

Correct AnswerverifiedShow Answer

What is the largest single group of food additives?

Correct AnswerverifiedShow Answer

What is the primary source of dietary mercury?

Correct AnswerverifiedShow Answer

What is the name of the program that reports on the dietary intakes of pesticides from our food supply?

Correct AnswerverifiedShow Answer

Which of the following are examples of heavy metals?

Correct AnswerverifiedShow Answer

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