Chapter 19 Basic Nutrition - Practice Test

E. coli

E. coli

Common Food Sources: undercooked ground beef, unpasteurized milk and juices, raw cookie dough, raw fruits and vegetables, contaminated water, and person-to-person contact

Symptoms: severe bloody diarrhea, abdominal cramps, vomiting; lasts 5 to 10 days

19.1 - Food Safety and Foodborne Illnesses

Salmonella

Common Food Sources: raw or undercooked eggs, meats, poultry, raw milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta, and chocolate

Symptoms: fever, vomiting, abdominal cramps, diarrhea; lasts 4 to 7 days; can be fatal

19.1 - Food Safety and Foodborne Illnesses

Clostridium botulinum

Common Food Sources: anaerobic environment of low acidity (canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna, chicken, chicken liver, liver pâtß, luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish)

Symptoms: nervous system symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system; often fatal; leaves prolonged symptoms in survivors

19.1 - Food Safety and Foodborne Illnesses

Staphylococcus aureus d. phytochemicals

Common Food Sources: toxin produced in improperly refrigerated meats; egg, tuna, potato, and macaroni salads; cream-filled pastries

Symptoms: diarrhea, nausea, vomiting, abdominal; cramps, fever; lasts 1 to 2 days

19.1 - Food Safety and Foodborne Illnessess

What is the leading food safety concern?

Foodborne Illness

Which statement is true of washing raw eggs and poultry?

Increases the risk of cross-contamination

Match the food to the recommended safe temperature.
Temperature (in degrees Fahrenheit) Food

140 degrees

Macaroni and cheese on a buffet line

40 degrees or lower

Tuna salad

145 degrees

Pork roast

160 degrees

Hamburgers

After a fruit or vegetable has been picked, vitamin

Synthesis stops

Because many vitamins are easily destroyed by ______ ,fruits and vegetables that have been cut should be stored in airtight containers and refrigerated.

Oxygen

19.2 - Nutritional Adequacy of Foods and Diets

Pressure cooking and boiling ________ cause the greatest nutrient losses.

Boiling

19.2 - Nutritional Adequacy of Foods and Diets

Level 1

Several tons of producer organisms (plants and animal plankton) become contaminated with toxic chemicals, such as methylmercury

19.3 - Environmental Contaminants

Level 2

The contaminants become more concentrated in a few tons of plankton-eating fish such as bluegill, perch, stream trout, and smelt.

19.3 - Environmental Contaminants

Level 3

The contaminants become more concentrated in 100 pounds of fish-eating fish such as lake trout, walleye, and bass.

19.3 - Environmental Contaminants

Level 4

If none of the chemicals are lost along the way, a 150-pound person can receive all of the toxic chemicals that were present in the producers.

19.3 - Environmental Contaminants

The environmental contaminant _____ found in fish can have particularly harmful effects if eaten by pregnant or lactating women or young children.

Mercury

Which of the following foods does NOT contain a naturally found toxin?

Strawberries

Which is the most pesticide-contaminated crop?

Grapes

Which preparation technique does NOT help to minimize pesticide residue?

Wash produce after cutting

______ are substances not normally consumed as foods but added to food either intentionally for by accident

Additives

19.6 - Food Additives

Water that is suitable to drink is referred to as _____

potable water

19.7 - Consumer Concerns about Water

Who is responsible for ensuring that public water systems meet minimum standards for protecting public health?

The EPA

19.7 - Consumer Concerns about Water