Deck 9: Food Selection and Food Safety

Question 1

Recall of a contaminated food would be ordered by the:

A) Environmental Protection Agency (EPA).
B) Centers for Disease Control and Prevention (CDC).
C) U.S. Food and Drug Administration (FDA).
D) U.S. Department of Agriculture (USDA).

Answer 1

C

Question 2

The process of genetic modification involves:

A) altering or replacing some of the original DNA.
B) irradiation of the DNA.
C) use of hormones to alter genetic expression.
D) use of special growing conditions.

Answer 2

A

Question 3

The U.S. Department of Agriculture (USDA) is responsible for inspection of:

A) milk and egg packing plants.
B) imported fruits and vegetables.
C) meat and poultry processing plants.
D) genetically modified grains.

Answer 3

C

Question 4

One of the factors influencing the development and use of food additives is the desire:

A) for more natural food products.
B) to protect the environment.
C) for foods with lower sodium content.
D) for foods with longer shelf life.

Question 5

Types of false food claims include that:

A) eating certain foods will cure specific conditions.
B) food labels are inaccurate.
C) it is dangerous to consume more than the UL for a nutrient.
D) scientific information about special diets is unnecessary.

Question 6

The first level in Maslow's hierarchy of human needs is:

A) belonging.
B) safety.
C) basic physiologic needs.
D) recognition.

Question 7

A sound approach to selecting foods that are high in nutritional value is to choose those foods that:

A) have been advertised heavily.
B) are most expensive.
C) have the greatest number of ingredients.
D) are minimally processed.

Question 8

A potential benefit from development of genetically modified crops is:

A) integrated pest management.
B) increased resistance to disease and insects.
C) development of resistance to pesticides.
D) more food being grown locally.

Question 9

Current trends in eating habits in the United States include eating:

A) fewer times each day.
B) fewer snack foods.
C) more dairy products.
D) more convenience foods.

Question 10

A major problem with false food claims is that:

A) research proves their effectiveness.
B) they can be expensive and ineffective.
C) too much emphasis is placed on rituals surrounding the foods involved.
D) dangers surrounding the use of specific foods are presented.

Question 11

Groups of people who are particularly vulnerable to food misinformation include:

A) active men.
B) obese persons.
C) working mothers.
D) infants.

Question 12

The term organic means the food ingredients were grown:

A) without the use of pesticides and herbicides.
B) using natural fertilizers.
C) in a hydroponic environment.
D) without the use of fertilizers.

Question 13

Important ways to counteract food misinformation include:

A) staying current and thinking scientifically.
B) recognizing that people can make their own choices.
C) consulting an expert about general nutrition.
D) keeping up with the latest food products on the market.

Question 14

Foods that provide the bulk of the energy intake and are eaten every day are called:

A) core foods.
B) complementary foods.
C) basic foods.
D) cultural foods.

Question 15

The effect of food irradiation is to destroy:

A) vitamins.
B) bacteria.
C) free radicals.
D) protein.

Question 16

Bovine growth hormone is used by farmers to:

A) increase muscle development in steers.
B) increase milk production in cows.
C) reduce susceptibility of cows to infection.
D) increase the shelf life of milk.

Question 17

A type of a product that is not very tightly regulated is:

A) fast food.
B) over-the-counter medications.
C) artificial sweeteners.
D) supplements.

Question 18

One of the greatest dangers to individuals practicing unfounded nutritional habits is that:

A) substances may accumulate in the body.
B) it takes a long time to prove any positive results.
C) appropriate medical interventions may be delayed.
D) there is no problem because it is the individual's choice.

Question 19

Most people's food habits are determined by their:

A) level of education.
B) social and cultural environment.
C) individual nutritional needs.
D) government food guides.

Question 20

Important functions of food additives include:

A) increasing the energy content of foods.
B) removal of toxic substances from food.
C) improving uniformity of food qualities.
D) creating new food habits.

Question 21

Home-canned foods should be boiled for 10 minutes before eating to help prevent:

A) shigellosis.
B) staphylococcal food poisoning.
C) salmonellosis.
D) botulism.

Question 22

An example of a mineral that must be given as a percentage of the Daily Reference Values on the food label is:

A) zinc.
B) calcium.
C) copper.
D) potassium.

Question 23

A type of bacterium found in shellfish from polluted waters and in raw eggs is:

A) Salmonella.
B) Shigella.
C) Staphylococcus.
D) Listeria.

Question 24

A type of bacterium that has been linked with major outbreaks of bacterial food infection caused by eating undercooked ground beef is:

A) Salmonella.
B) Shigella.
C)
D) Staphylococcus.

Question 25

Legislation governing food additives developed after 1958 states that:

A) additives established as "safe" by testing may be used.
B) additives must be tested for 10 years before widespread use.
C) any additive may be used until an adverse side effect occurs.
D) new additives must be approved by a panel of nutritionists.

Question 26

Health claims on food labels:

A) must be approved by the FDA.
B) must be approved by the USDA.
C) do not require approval.
D) can only be used for fortified foods.

Question 27

A type of fish that is relatively low in mercury is:

A) shark.
B) salmon.
C) swordfish.
D) king mackerel.

Question 28

On food labels, food manufacturers may voluntarily decide to include the amount of:

A) total fat.
B) carbohydrate.
C) cholesterol.
D) polyunsaturated fat.

Question 29

Daily Reference Values are based on diets that contain:

A) a variety of foods.
B) adequate energy intakes.
C) 2000 or 2500 kcal.
D) minimal amounts of processed foods.

Question 30

Determining the safety of food additives is the responsibility of the:

A) U.S. Food and Drug Administration (FDA).
B) U.S. Department of Agriculture (USDA).
C) Environmental Protection Agency (EPA).
D) Department of Health and Human Services (DHHS).

Question 31

Outbreaks of infection with Listeria monocytogenes bacteria have been linked with consumption of:

A) unpasteurized dairy products.
B) home-canned vegetables.
C) reheated soups and stews.
D) raw or undercooked eggs.

Question 32

Current food labels include:

A) serving sizes and number of servings per container.
B) a listing of predominant ingredients but not lesser ones.
C) a listing of all artificial food ingredients and additives.
D) information about the country of origin of the food.

Question 33

Farming methods that minimize the use of chemical pesticides and adverse environmental effects are called:

A) integrated pest management.
B) organic farming.
C) sustainable agriculture.
D) Hazard Analysis and Critical Control Points.

Question 34

You may be at risk for staphylococcal food poisoning if:

A) you eat home-canned foods.
B) you eat undercooked ground beef.
C) you work in a health care facility.
D) the food preparer has a cut on his or her hand.

Question 35

The addition of salt or sugar to food controls the growth of bacteria because it does not allow bacteria access to the:

A) air.
B) acid.
C) water.
D) macronutrients.

Question 36

Compared with people who eat three meals a day, people who eat several times a day are likely to have:

A) higher calcium intakes.
B) lower calcium intakes.
C) lower energy intakes.
D) higher energy intakes.

Question 37

The abbreviation GRAS stands for:

A) generally recognized additive substances.
B) greatly reduced additive substances.
C) generally restricted additive substances.
D) generally recognized as safe.

Question 38

An organism that can cause bacterial food infection is:

A) Escherichia coli.
B) Staphylococcus aureus.
C) Clostridium perfringens.
D) hepatitis

Question 39

Foods that contain aspartame (NutraSweet) must include a warning on the label for the safety of individuals with:

A) diabetes.
B) phenylketonuria.
C) high blood pressure.
D) food allergies.

Question 40

According to the Nutrition Labeling Education Act, labeling is voluntary for:

A) fresh fruits, vegetables, and seafood.
B) processed meat and poultry.
C) candy and soft drinks.
D) organic and natural food products.

Question 41

A factor that has contributed to the health consciousness of Americans is:

A) less concern about food safety.
B) greater nutritional awareness.
C) greater use of ready-prepared foods.
D) increased use of "diet" foods.

Question 42

The browning reaction that takes place between sugars and amino acids at high temperatures is called:

A) glycosylation.
B) the Maillard reaction.
C) caramelization.
D) nutrient redaction.

Question 43

Factors contributing to changing food patterns of Americans include:

A) shorter work hours creating more time for food preparation.
B) a greater desire for consumer participation in food preparation.
C) more people eating a cooked breakfast most mornings.
D) greater concern about the origin of food ingredients.

Question 44

Energy drinks marketed as food supplements may contain dangerously high levels of:

A) caffeine.
B) sugar.
C) mercury.
D) pesticides.

Question 45

As a result of changing lifestyles and family patterns in the United States, there has been an increase in:

A) emphasis on working fathers.
B) time devoted to food prepared at home.
C) intake of minimally processed foods.
D) use of convenience foods.

Question 46

Foods such as cream puffs are a common source of bacterial food poisoning from:

A) Shigella.
B) Staphylococcus.
C)
D) Clostridium.

Question 47

Cultural disruptions that often affect people who emigrate from other countries to the United States include:

A) improved economic status.
B) greater emphasis on traditional foods.
C) influences from peer pressure.
D) greater value placed on rural life.

Question 48

The allergens that are required to be listed on food labels are ones that have been shown to cause:

A) death.
B) celiac disease.
C) anaphylactic shock.
D) adverse reactions.