Deck 14: Micronutrients, Food Additives, and Food Safety

Question 1

Which of the following would be considered micronutrients?

A) fats
B) carbohydrates
C) proteins
D) low-calorie sweeteners
E) None of the above

Answer 1

E

Question 2

One of the earliest micronutrients discovered were the vitamins. Vitamins are named after _________?

A) vital organs
B) vanadium
C) essential amino acids
D) amines
E) None of the above

Answer 2

D

Question 3

Which of the following statements about vitamins in not true?

A) All vitamins are organic compounds.
B) All vitamins are essential to health.
C) All vitamins are amines
D) All vitamins can be obtained from a varied diet.
E) None of the above

Answer 3

C

Question 4

What is the common chemical name for Vitamin C?

A) thiamine
B) ascorbic acid
C) pantothenic acid
D) retinol
E) None of the above

Question 5

What is the common chemical name for Vitamin A?

A) thiamine
B) ascorbic acid
C) pantothenic acid
D) retinol
E) None of the above

Question 6

What is the common chemical name for Vitamin K?

A) thiamine
B) ascorbic acid
C) pantothenic acid
D) retinol
E) None of the above

Question 7

Vitamin can be classified into two distinct categories. What are they?

A) soluble or insoluble
B) fat or water soluble
C) essential or optional
D) bio-produced or bio-absorbed
E) None of the above

Question 8

Which of the following statements is true regarding the source of vitamins?

A) Fat-soluble vitamins can be found in green, leafy vegetables.
B) Water-soluble vitamins can be found in meats and fatty foods.
C) Certain vegetables can produce all the needed vitamins.
D) Meats are the best source of all needed vitamins.
E) Both a and b

Question 9

Which of the following vitamins is considered one of the 'water-soluble' vitamins?

A) Vitamin A
B) Vitamin D
C) Vitamin C
D) Only a and b
E) All of the above

Question 10

Which of the following vitamins is considered one of the 'fat-soluble' vitamins?

A) Vitamin A
B) Vitamin D
C) Vitamin C
D) Only a and b
E) All of the above

Question 11

Which of the following vitamins has been shown to help prevent scurvy?

A) Vitamin A
B) Vitamin D
C) Vitamin C
D) Only a and b
E) All of the above

Question 12

Why were sailors in the 1500's often the victim of scurvy?

A) They did not have enough provisions.
B) The food they were eating was heavily salted.
C) They lacked preservatives to keep food pathogen free.
D) The salt water caused the food to eliminate essential vitamins
E) They were unable to obtain fresh fruits and vegetables.

Question 13

Which of the following vitamins has been shown to be related to healthy vision?

A) Vitamin A
B) Vitamin D
C) Vitamin C
D) Only a and b
E) All of the above

Question 14

Which of the following is one of the difficulties encountered with fat-soluble vitamins?

A) They bioaccumulate.
B) They are excreted very easily.
C) They are inaccessible from vegetables.
D) They are difficult to synthesize from natural sources.
E) All of the above

Question 15

Many vitamins are reported in IU's or International Units rather than masses. Which of the following statements best explains the reason for this?

A) It represents all potential forms and equivalent compounds of the vitamin as well.
B) It represents an easy conversion in countries that utilize the metric system
C) It allows for the dosage of the vitamin to be expressed in tablets rather than mass.
D) All of the above
E) None of the above

Question 16

Which of the following vitamins has been shown to be related to healthy bone growth?

A) Vitamin A
B) Vitamin D
C) Vitamin C
D) Only a and b
E) All of the above

Question 17

Which of the following elements is considered a dietary mineral?

A) Carbon
B) Nitrogen
C) Oxygen
D) Hydrogen
E) None of the above

Question 18

Which of the following elements is NOT typically obtained from macronutrient?

A) Iron
B) Nitrogen
C) Oxygen
D) Hydrogen
E) All of the above are obtained from macronutrients.

Question 19

Besides those elements commonly obtained from the macronutrients, which of the elements below is the most abundant in our bodies?

A) Calcium
B) Iron
C) Magnesium
D) Selenium
E) Sulfur

Question 20

While calcium is typically the element that comes to mind when discussing bones, what other mineral is also key in bone formation?

A) Potassium
B) Iron
C) Magnesium
D) Selenium
E) None of the above.

Question 21

For an average sized person, what is the approximate mass of phosphorus in the human body?

A) 200 mg
B) 2000 mg
C) 1000 mg
D) 1000 g
E) 10 kg

Question 22

Which of the following would not be considered a major dietary mineral?

A) Phosphorous
B) Magnesium
C) Iron
D) Sodium
E) Chlorine

Question 23

As it turns out, 99% of an organism is composed of only _______ elements.

A) five
B) eight
C) ten
D) eleven
E) thirteen

Question 24

What is one of the oldest known food additives?

A) dye
B) pepper
C) salt
D) ash
E) bone meal

Question 25

What is thought to be the role of 'spices' applied to foods in the Middle Ages?

A) to improve cooking times
B) to increase the 'shelf-life' or how long the food could be stored
C) to cover and hide off flavors as the food would often spoil quickly
D) to add decoration to the food
E) Both a and b

Question 26

Interestingly, color additives to foods are NOT covered by the United States Federal Food, Drug, and Cosmetic Act. Why is a reason for this?

A) Color additives are considered to be non-toxic.
B) Color additives are regulated under other laws.
C) Only digestible additives are covered under the Act.
D) Color additives were 'grandfathered' in as most were in use before 1958.
E) Both c and d

Question 27

At the simplest, a/an _________ is/are a substance that is intentionally added to a food to produce a specific, beneficial result, regardless of its legal status.

A) food additive
B) beneficial supplement
C) illegal enhancement
D) flavor enhancers
E) Both c and d

Question 28

Food additives serve many different roles. One class of additives is _________, which help keep food fresh and retard spoilage.

A) flavor enhancers
B) sweeteners
C) chelators
D) preservatives
E) Both c and d

Question 29

Materials like ascorbic acid, BHA and BHT help preserve food by acting as __________.

A) weak acids
B) pH stabilizers
C) antimicrobials
D) antioxidants
E) chelators

Question 30

A number of additives, such as propionic acid and its salts, such as calcium propionate target bacterial and mold growth, these additives are classified as __________.

A) weak acids
B) pH stabilizers
C) antimicrobials
D) antioxidants
E) chelators

Question 31

A number of additives, such as EDTA, act indirectly as preservatives by binding metals. These additives are classified as __________.

A) weak acids
B) pH stabilizers
C) antimicrobials
D) antioxidants
E) chelators

Question 32

Humectants are materials that are added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 33

One common additive is propylene glycol, which is added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 34

Anticaking agents are materials that are added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 35

One common group of additives are silicates, which is added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 36

Emulsifiers are materials that are added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 37

One common additive is xanthan gum, which is added to food to _________.

A) help maintain moisture
B) keep powders from clumping
C) to help blend oil and water mixtures
D) to help prevent spoilage
E) None of the above.

Question 38

Toxicity is often related not just to the identity of the material but its _________.

A) effect on electrolytes
B) bioavailability
C) dosage
D) water solubility
E) narcotic effects

Question 39

Even water can be lethal if ingested in large enough amounts. This water intoxication is known as ______.

A) hyponatremia
B) hydrophobia
C) atrophis
D) water narcosis
E) None of the above.

Question 40

The lethal effects of excessive water consumption is related to ________.

A) toxic accumulation in the body
B) loss of electrolytes
C) changes in physiological pH
D) stomach rupture
E) None of the above.

Question 41

The difference between a poison and a toxin is that ________ .

A) poisons are more dangerous than toxins
B) toxins are more dangerous than poisons
C) toxins are biological in origin
D) poisons are biological in origin
E) None of the above.

Question 42

When discussing the relative danger of a compound, the term LD₅₀ is often used. This stands for ________ .

A) Lethal Dose for 50%
B) LoriDim Fifty
C) Lanthanide fifty deuterium
D) Legal Disease
E) None of the above.

Question 43

The term LD₅₀ represents the ________ .

A) amount of patients that have died in the last 50 years
B) amount of poison required to kill fifty mice
C) amount of poison required to kill fifty humans
D) amount of poison required to kill half of the test subjects
E) None of the above.

Question 44

A very large LD₅₀ represents that ________ .

A) the compound is highly toxic
B) the compound is stored in half of the test subjects
C) the compound is half decomposed in that timeframe
D) the compound is safe for half of the test subjects that try it
E) None of the above.

Question 45

A very small LD₅₀ represents that ________ .

A) the compound is highly toxic
B) the compound is stored in half of the test subjects
C) the compound is half decomposed in that timeframe
D) the compound is safe for half of the test subjects that try it
E) None of the above.

Question 46

Which of the following statements about LD₅₀ is false?

A) The lower the LD₅₀ , the more toxic the compound is.
B) A materials LD₅₀ depends only on amount not on method of delivery.
C) The LD₅₀ is only a measure of fatality and not other types of harm.
D) All of the above are False
E) None of the above are False

Question 47

Often when discussing the safety of foods, what statement best describes the practical aspect that must be consider to effectively gauge safety?

A) Safety is when the risk of failure or harm is less than 1 in 50.
B) Safety requires that no hazards are possible under all possible circumstances.
C) Safety is the relative acceptability of risk.
D) Safety is when the risk of failure or hard is less than 50%.
E) None of the above.

Question 48

For the most part, the burden of safety is placed on __________ .

A) the informed consumer
B) the general public
C) the government
D) the food and drug industry
E) None of the above.

Question 49

Which branch of the U.S. government operates the U.S. Food and Drug Administration?

A) The Legislative Branch
B) The Executive Branch
C) The Judicial Branch
D) All of the above.
E) None of the above.

Question 50

By mass, what is the most popular fruit consumed in the world?

A) bananas
B) mangos
C) oranges
D) apples
E) grapes

Question 51

Materials that are known to increase the likelihood of cancer in a test subject are called _________?

A) carcinogens
B) toxins
C) intracellular accelerants
D) telomerases
E) None of the above.

Question 52

What is one of the key problems associated with detecting whether or not a material has a tendency to increase the likelihood of cancer in a test subject is _________?

A) the tests are not sensitive to all cancer causing materials
B) the tests can take years and involve live animals
C) the tests are frequently disrupted by conflicting chemicals
D) All of the above
E) None of the above.

Question 53

One of the advantages to the Ames test for cancer causing properties of a material is that it _________?

A) is much faster than animal trials
B) the test is far less expensive than animal trials
C) the test is sensitive for both mutagens and carcinogens
D) both a and b
E) All of the above.

Question 54

While there are many materials that are considered potential toxins in foods the key is that ________ .

A) in most cases the natural acids of the foods eliminate the toxicity
B) in most cases the natural acids of the stomach eliminate the toxicity
C) in most cases the amount of each toxic substance is far below harmful levels
D) in most cases the human body is very large compared to the amount stored in the food meaning that it is difficult to bioaccumulate
E) None of the above

Question 55

While caffeine is actually a toxic substance, estimate the number of cups of coffee required to deliver the LD₅₀ of caffeine to a human.

A) 10 cups
B) 30 cups
C) 70 cups
D) 130 cups
E) None of the above

Question 56

Which organ system is the most effective at helping eliminate toxic compounds?

A) kidneys
B) liver
C) blood
D) skin
E) digestive tract

Question 57

Materials that are known to cause damage to genetic material are called _______ .

A) carcinogens
B) humulenes
C) safroles
D) mutagens
E) None of the above.

Question 58

The Ames test relies on sensitivity of bacteria to _________ as a predictor of cancer causing capabilities of a compound.

A) electrolytes
B) humulenes
C) safroles
D) mutagens
E) None of the above.