NUTR 121: CH 12 Post Test

What is the major agency charged with ensuring that the U.S. food supply is safe, wholesome, sanitary, and properly labeled?

a. Department of Food and Agriculture

b. Food and Drug Administration

c. U.S. Food Department of Agriculture

d. U.S. Department of Agriculture

e. Food Danger Association

b. Food and Drug Administration

What microbe is likely to be found in raw and undercooked poultry, unpasteurized milk, and contaminated water?

a. Campylobacter

b. norovirus

c. Salmonella

d. Clostridium perfringens

e. Listeria

a. Campylobacter

What is the most appropriate way to prepare poultry stuffing?

a. Mix wet and dry ingredients for stuffing the day before.

b. Insert the instant-read thermometer only into the poultry meat.

c. Cook until the stuffing center reaches 165 degrees Fahrenheit.

d. Bake at between 200 and 250 degrees Fahrenheit.

e. Pack the stuffing tightly into the poultry cavity.

c. Cook until the stuffing center reaches 165 degrees Fahrenheit

Who is most likely to incur harm from eating honey containing dormant spores of Clostridium botulinum?

a. an 8-year-old boy

b. a 70-year-old man

c. a 40-year-old woman

d. an 18-year-old woman

e. an infant

e. an infant

What is a benefit of food irradiation?

a. Irradiation does not cause sterilization of dried foods.

b. Irradiation reverses spoilage and extends the shelf life of foods.

c. Irradiation eliminates organisms that cause foodborne illnesses, such as Salmonella and E. coli.

d. Irradiation promotes the sprouting of onions and potatoes and hastens the ripening of fruit.

e. Irradiation penetrates tough exoskeletons to release insects trapped under the surface of the food.

c. Irradiation eliminates organisms that cause foodborne illnesses, such as Salmonella and E. coli.

How does modified atmosphere packaging (MAP) enhance the safety and shelf-life of foods?

a. by reversing discoloration of cut vegetables and fruits

b. by reversing spoilage of fats due to rancidity

c. by reducing the available oxygen that helps microbes to grow

d. by promoting enzyme-induced breakdown of vitamins

e. by speeding the ripening of fruits and vegetables

c. by reducing the available oxygen that helps microbes to grow

Which statement about pesticide residue is true?

a. Even small amounts of pesticides cause birth defects, sterility, tumors, organ damage, and central nervous system impairment.

b. Very small quantities of pesticide residues on agricultural products can survive processing, and traces are often present in foods served to people.

c. Pesticides are poisons that target pests without harming other living things.

d. Infants and children are less susceptible than adults to the ill effects of pesticides.

e. Choosing organic foods will eliminate any risk of ingesting pesticides.

b. Very small quantities of pesticide residues on agricultural products can survive processing, and traces are often present in foods served to people.

The FDA has warned of unacceptably high levels of _____ in fish and other seafood.

a. cyanide

b. lead

c. PCBs

d. arsenic

e. mercury

e. mercury

The USDA inspects the production, manufacturing, and labeling of what type of food?

a. natural

b. wholesome

c. locally-grown

d. free-range

e. organic

e. organic

Which substance is classified as an antioxidant additive?

a. BPA

b. sulfites

c. aspartame

d. nitrites

e. MSG

b. sulfites

Which statement regarding microwaving foods is true?

a. You should wrap foods in ordinary plastic wrap or parchment paper.

b. You should reuse disposable plastic margarine tubs or single-use trays from microwavable meals.

c. You can consume incidental additives from reused plastic packages safely.

d. You should use only microwave-safe containers and wraps for microwaving food.

e. You should not use glass or ceramic containers.

d. You should use only microwave-safe containers and wraps for microwaving food.

What statement regarding food-safety is true?

a. You can be sure food is safe if someone ate it an hour ago and isn't sick.

b. If past generations have handled their food that way, it's safe.

c. If it tastes okay and smells okay, the food is safe to eat.

d. Food dropped on the floor takes five-seconds to become contaminated.

e. After two hours have passed, stop eating foods left out at room temperature.

e. After two hours have passed, stop eating foods left out at room temperature.

Which genetically engineered crop had the highest percent of planted acres in 2014?

a. herbicide tolerant cotton

b. insect resistant corn

c. herbicide tolerant soybeans

d. insect resistant cotton

e. herbicide tolerant corn

c. herbicide tolerant soybeans

Genetically engineered organisms represent the highest percentage of which crop grown in the United States?

a. soybeans

b. rice

c. wheat

d. corn

e. potatoes

a. soybeans

Genetic modification has the potential to eliminate natural toxins in foods. What is an example of food that can be genetically modified to reduce its naturally occurring toxins?

a. beans

b. cassava

c. rice

d. fish

e. corn

b. cassava