Deck 3: The Food Supply

Question 1

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

Answer 1

B

Question 2

The U.S.government agency that administers most food and nutrition assistance programs is the ________.

A)Food and Drug Administration
B)United States Department of Agriculture
C)Department of Health and Human Services
D)Environmental Protection Agency

Answer 2

B

Question 3

Undernutrition results in stunted growth in about _______ of the world's children.

A)50%
B)10%
C)25%
D)8%

Answer 3

C

Question 4

Food additives,such as calcium propionate,sodium nitrate,and acetic acid,act to ________.

A)inhibit the growth of molds,fungi,and bacteria in foods
B)keep foods,especially powdered mixes,free flowing
C)contribute leavening gases to improve texture in baked products
D)add savory flavor to foods such as soup,rice,and noodle mixes

Question 5

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

Question 6

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

Question 7

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.

Question 8

FDA has limited the use of sulfites on raw vegetables and 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

Question 9

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

Question 10

An example of an incidental food additive in our food supply is ________.

A)any additive that is a synthetic additive
B)any color additive because their use is not for purposes of food safety
C)bisphenol A (BPA),used to increase durability of some food and beverage containers
D)monosodium glutamate,because it can also be found naturally in foods

Question 11

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

Question 12

Which of the following statements about food irradiation is true?

A)Irradiated food is radioactive.
B)Irradiation can be used to destroy pathogens in foods.
C)All foods in the U.S.can be legally irradiated.
D)Labels that identify a food as irradiated are not required.

Question 13

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.

Question 14

The most common application of genetic engineering of foods 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

Question 15

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

Question 16

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

Question 17

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.

Question 18

The percentage of U.S.households considered food insecure is ________.

A)2
B)25
C)15
D)80

Question 19

Populations disproportionately affected by food insecurity,hunger,and malnutrition include ________.

A)young children and women
B)working adults
C)teenagers
D)All of the responses are correct.

Question 20

The most common micronutrient deficiencies seen in developing countries 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

Question 21

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

Question 22

Fish and shellfish most likely to be contaminated with toxins include ________.

A)salmon and trout
B)cod and haddock
C)mussels and clams
D)prawns and shrimp
E)All of the answers are correct.

Question 23

Cross-contamination of food occurs when ________.

A)two or more microorganisms grow in the same food
B)two or more food handlers work on the same food
C)a utensil contaminated with a microorganism from a previously handled food contacts a second food
D)perishable foods are kept at room temperature for more than 2 hours

Question 24

Perishable foods should be held either below _______ $\degree$ F or above ______ $\degree$ F.

A)32,98
B)51,75
C)181,212
D)41,135

Question 25

The temperature danger zone for growth of pathogenic bacteria is ________.

A)32-165 $\degree$ F
B)60-165 $\degree$ F
C)41-135 $\degree$ F
D)135-212 $\degree$ F

Question 26

The parasite ___________ can be spread in water supplies,water parks,and community swimming pools.

A)hepatitis A
B)Yersinia enterocolitica
C)Toxoplasma gondii
D)Cryptosporidium

Question 27

Foods that are most likely to be contaminated with Listeria monocytogenes include ________.

A)soft cheeses and deli meats
B)undercooked shellfish and water
C)gravy and beef
D)raw produce and eggs

Question 28

Foods commonly contaminated with Staphylococcus aureus include ________.

A)ham and poultry
B)cream-filled pastries
C)egg and chicken salads
D)All of these choices are accurate.

Question 29

Coughing and sneezing on foods can allow __________ to contaminate the food.

A)Staphylococcus aureus
B)Vibrio cholerae
C)Clostridium botulinum
D)hepatitis A

Question 30

__________ and _________ are among the most common bacterial pathogens in the U.S.

A)Shigella species,Staphylococcus aureus
B)Campylobacter jejuni,Salmonella species
C)Clostridium botulinum,Escherichia coli
D)Vibrio vulnificus,Vibrio cholerae

Question 31

The dangerous aflatoxin is most likely to be found in ________.

A)moldy cheese and bread
B)spoiled fruits and vegetables
C)moldy peanuts and corn
D)All of the responses are correct.

Question 32

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

Question 33

__________ can grow at refrigeration temperatures.

A)Escherichia coli
B)Salmonella
C)Clostridium botulinum
D)Listeria monocytogenes

Question 34

Mad cow disease ________.

A)causes a fatal brain disease in cows
B)is very common in the U.S.and Canada
C)is caused by a parasite found in animal feed
D)is easily transmitted to humans

Question 35

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

Question 36

Sources of the ciguatera toxin that can cause gastrointestinal and neurological symptoms include ________.

A)nutmeg,sassafras,and mace
B)mushrooms and some herbal teas
C)shellfish,such as mussels and clams
D)tropical and subtropical fish,such as snapper and amberjack

Question 37

Typical food sources for this parasite are wild game and pork.

A)Toxoplasma gondii
B)Trichinella spiralis
C)Staphylococcus aureus
D)Aflatoxin

Question 38

The bacterium ___________ grows only in anaerobic environments.

A)Escherichia coli
B)Vibrio parahemolyticus
C)Listeria monocytogenes
D)Clostridium botulinum

Question 39

In the U.S.,the _________ mandates that public water supplies be monitored regularly for microorganisms,chemicals,and various metals.

A)local health department
B)Environmental Protection Agency
C)Food and Drug Administration
D)United States Department of Agriculture

Question 40

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

Question 41

Foodborne illnesses are relatively rare occurrences,affecting only about 5% of the world's population annually.

Question 42

A pesticide tolerance is the ________.

A)toxicity of the pesticide in the laboratory
B)number of pests that are killed by a selected dose of the pesticide
C)amount of a pesticide that can be applied to a food and how much of the pesticide that is permitted to remain on the food in the marketplace
D)ability of the liver to detoxify a pesticide

Question 43

Fish most likely to contain methylmercury are ________.

A)large fish,such as shark and swordfish
B)shellfish
C)farm-raised fish
D)freshwater fish

Question 44

Which of the following foods is least likely to cause a foodborne illness?

A)Eggs,poultry,unpasteurized milk
B)Raw sprouts and produce
C)Bread,pasteurized milk,butter
D)Deli meats,shellfish,and other seafood

Question 45

Most traveler's diarrhea is caused by ________.

A)ingesting unfamiliar spices
B)parasites,especially Cryptosporidium,in the water supply
C)viruses,such as hepatitis A,spread by food handlers
D)bacterial infections,especially Shigella dysenteriae,from contaminated food and water

Question 46

All food additives in the U.S.food supply have been thoroughly tested for safety.

Question 47

Which of the following is a current food safety recommendation?

A)Scrub firm produce,such as melons,under running water with a brush before slicing it.
B)Clean all produce with specialized antibacterial washing products.
C)Discard any food with mold on it.
D)Avoid using wooden cutting boards.

Question 48

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to ________.

A)all persons
B)pregnant,breastfeeding women,and young children
C)immunosuppressed individuals only
D)the elderly

Question 49

Wash hands for at least _______ in warm,soapy water before starting any food preparation.

A)60 seconds
B)2 minutes
C)10 seconds
D)20 seconds

Question 50

The last food(s)to buy when shopping in the supermarket should be ________.

A)fresh fruits and vegetables
B)bread
C)frozen foods
D)raw poultry and eggs

Question 51

In the U.S.,food labels must indicate the presence of irradiated ingredients,except for dried seasonings.

Question 52

Foods most likely to include pesticide residues are ________.

A)fruits and vegetables
B)meats
C)fish and shellfish
D)grain products

Question 53

Public water supplies in the U.S.are a major source of infection and disease.

Question 54

Sources of the heavy metal lead include ________.

A)water pipes and paint in older homes
B)certain pottery and crystal food containers
C)mineral and herbal supplements
D)All of the answers are correct.

Question 55

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

Question 56

In general,cooking poultry and ground meat to ______ $\degree$ F is sufficient to kill pathogenic organisms.

A)125
B)135
C)165
D)85

Question 57

A healthy diet with plenty of _____ may reduce lead absorption in children.

A)protein
B)vitamin C
C)iron
D)potassium

Question 58

According to the Centers for Disease Control,in the U.S.,the consumption of beef is a major risk factor for developing variant Creutzfeldt-Jakob disease.

Question 59

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

Question 60

To prevent foodborne illness,cooked food should be consumed right away or refrigerated or frozen within _____ hour(s).

A)1
B)2
C)4
D)5

Question 61

Thawing foods,such as chicken,on the counter overnight is a safe food handling practice.

Question 62

Which of the following agengy would be most appropriate to contact if you felt a local restaurant was not handling their food safely?

A)Environmental Protection Agency
B)State and local government
C)Food and Drug Administration
D)U.S.Department of Agriculture

Question 63

Fully meeting vitamin and mineral requirements is best done by consuming only organic foods.

Question 64

Antibiotics to promote growth or prevent diseases are allowed in organically produced animals.

Question 65

Although pesticides cannot be applied to organic foods,pesticide residues may still occasionally be found on these foods.

Question 66

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

Question 67

Bottled water is generally safer than tap water in the U.S.

Question 68

In the U.S.,food labels must indicate the presence of genetically modified ingredients.

Question 69

The majority of antibiotics used in the U.S.are for food animals.

Question 70

Why is sodium nitrite allowed to be used as a food additive?

A)It is generally recognized as safe.
B)It helps to prevent the growth of Clostridium botulinum.
C)There is not enough credible research confirming the conversion of sodium nitrite to the carcinogenic agent nitrosamine.
D)All choices are correct.

Question 71

Which of the following is a food additive that breaks down macronutrients found in foods?

A)Enzyme
B)Anticaking agent
C)Leavening agent
D)Stabilizer

Question 72

Cloned animals are ________.

A)genetically unique
B)not genetically modified
C)common in our food supply
D)approved for use by the USDA

Question 73

Which of the following is not a concern about GM foods that some consumers have?

A)Loss of genetic diversity
B)Development of Bt-resistant insects
C)Hyperactivity in children
D)Addition of allergens to GM foods

Question 74

When a slice of fresh apple turns a brown color,this is most likely the result of ________.

A)oxidation
B)dehydration
C)microbial contamination
D)treatment in the ripening process