Quiz 5 - Nutrition & Diet Therapy

According to the Centers for Disease Control and Prevention (CDC), what ratio of Americans experience foodborne illness annually?

A) one in six

B) one in ten

C) one in fourteen

D) nearly one in twenty

one in six

Which of the following is the leading cause of foodborne illness in the United States?

A) prions

B) norovirus

C) *E. coli*

D) mold

norovirus

Which of the following environmental conditions would increase the survival and reproduction of most food microorganisms?

A) low humidity

B) a temperature between 40°F and 140°F

C) the absence of oxygen

D) a high (alkaline) pH

a temperature between 40°F and 140°F

Pesticides are a family of chemicals

A) added to foods to enhance them in some way.

B) added to foods to help prevent microbial spoilage and enzymatic deterioration.

C) used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms.

D) produced by microorganisms that harm tissues and elicit an immune response.

used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms.

Monosodium glutamate (MSG) in soup, iodine in table salt, and beet extract in strawberry ice cream are all examples of

A) additives.

B) stabilizers.

C) preservatives.

D) genetically modified organisms.

additives.

Which of these people has the LOWEST risk of suffering serious consequences from a foodborne illness?

A) cancer patient receiving immune system-suppressing drugs

B) infant

C) person with AIDS

D) college student cramming for final exams

college student cramming for final exams

Which of the following produces a neurotoxin?

A) hepatitis A

B) *Salmonella*

C) *Clostridium botulinum*

D) *Giardia*

*Clostridium botulinum*

Infection with the hepatitis A virus can result in damage to

A) nerves.

B) the gastrointestinal tract.

C) the liver.

D) muscles.

the liver.

For a Memorial Day barbecue, friends agree to meet at a lakeside park. The temperature is a mild 75°F. Which of the following practices should they avoid in order to prevent an outbreak of foodborne illness?

A) During transport, keep perishable foods at or below 40°F.

B) Grill hamburgers to medium rare.

C) Do not let perishable food sit out longer than 2 hours.

D) Wash hands thoroughly and frequently.

Grill hamburgers to medium rare.

Which of the following statements is FALSE about the role of fungi in causing adverse food reactions?

A) Fungal contamination of food is a common cause of serious illness.

B) Fungal growth makes food look unappealing.

C) Fungal growth makes food taste unappealing.

D) Most fungi that cause disease in humans are not foodborne.

Fungal contamination of food is a common cause of serious illness.

The addition of iodine to table salt has decreased the incidence of

A) mad cow disease.

B) typhoid fever.

C) goiter.

D) hepatitis A.

goiter.

Which of the following is NOT a reason that foodborne illness has become a major U.S. public health threat in recent years?

A) increase in mass-production of foods

B) global supply of ingredients from a great number and type of sources

C) fragmented and underfunded government oversight

D) lack of food safety legislation

lack of food safety legislation

A severe consequence of ingestion of the *Clostridium botulinum* toxin is

A) bloody diarrhea.

B) paralysis.

C) kidney failure.

D) caner.

paralysis.

Mycotoxins are most commonly found in

A) undercooked hamburgers.

B) soft cheeses.

C) grains.

D) canned tomatoes.

grains.

Which of the following is NOT one of the body's protective responses after encountering foodborne microbes?

A) vomiting and diarrhea

B) increased production of white blood cells

C) fever

D) increased blood glucose levels

increases blood glucose levels

A form of genetic modification practiced for centuries is known as

A) cross composition.

B) gene splicing.

C) selective breeding.

D) recombinant DNA technology.

selective breeding.

Which of the following is a key provision of the 2011 Food Safety Modernization Act?

A) increased federal inspections of food-production facilities

B) consolidation of food-safety responsibilities into a new federal agency

C) mandatory labeling of all genetically engineered foods

D) authorization of the Centers for Disease Control and Prevention (CDC) to track foodborne illness outbreaks

increased federal inspections of food-production facilities

In which of the following foods would *Clostridium botulinum* be MOST likely to flourish?

A) an open jar of pasta sauce left unrefrigerated

B) raw honey

C) raw eggs, stored on the counter

D) unwashed lettuce

raw honey

Which of the following is NOT a type of fungi?

A) mushrooms

B) molds

C) yeasts

D) prions

prions

Which of the following falls within the "danger zone" of foodborne illnesses?

A) chicken thawing inside a properly functioning refrigerator

B) a frozen turkey thawing at room temperature

C) meat cooking on a hot outdoor grill

D) soup simmering in a slow cooker set at low (200°F)

a frozen turkey thawing at room temperature

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

A) Unless you plan to cook it within 48 hours of purchase, store fresh fish and poultry in the freezer.

B) Keep the refrigerator temperature at or below 40°F.

C) Discard fresh eggs in shell if not consumed within 3 to 5 days.

D) Store meat and poultry in the back of the refrigerator on the lowest shelf.

Discard fresh eggs in shell if not consumed within 3 to 5 days.

Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics?

A) eating vegetarian and vegan meals more often

B) eating free-range meat from animals not fed hormones or antibiotics

C) switching from ground beef to ground pork

D) choosing organic eggs, milk, yogurt, and cheese

switching from ground beef to ground pork

Poly- and perfluoroalkyl substances (PFASs) are MOST likely to be found in

A) the paper wrappers of a fast-food burger and fries.

B) a plastic yogurt container.

C) crops sprayed with herbicides.

D) the fatty portion of beef.

the paper wrappers of a fast-food burger and fries.

Which of the following is NOT a recommended method for preventing cross-contamination?

A) washing utensils and cutting boards with soap and hot water

B) marinating raw food in the refrigerator

C) cutting different kinds of raw food with the same knife

D) separating raw and cooked foods

cutting different kinds of raw food with the same knife

Which of the following is FALSE concerning the safe storage of leftovers at home?

A) After consuming half of a pizza at a restaurant at 7:00 PM, you can safely refrigerate the remaining half when you get home at 8:30 PM.

B) You make a large tuna casserole at home and can eat only a small portion. You don't plan to eat at home again until the following week. Your best bet is to separate the remaining casserole into shallow containers and freeze them.

C) You purchase some pasta salad from a deli on Monday night, consume a portion, and refrigerate the leftovers. You can safely consume the remainder of the salad on Thursday night.

D) You can safely eat leftovers during your 12:30-1:00 PM lunch break if you packed them in an airtight glass container before you left your apartment at 8:00 AM.

You can safely eat leftovers during your 12:30-1:00 PM lunch break if you packed them in an airtight glass container before you left your apartment at 8:00 AM.

Which of the following does NOT explain why norovirus is highly contagious?

A) Norovirus survives even on dry surfaces such as countertops.

B) Vomiting caused by norovirus comes on abruptly and can contaminate others nearby.

C) Norovirus releases a toxin that cannot be destroyed by heating contaminated foods.

D) It only takes a few norovirus particles to cause infection.

Norovirus releases a toxin that cannot be destroyed by heating contaminated foods.

Chemicals that accumulate in soil and water as a result of car emissions, improperly disposed waste, industry, and agriculture are known as

A) greenhouse gases.

B) mycotoxins.

C) food residues.

D) persistent organic pollutants.

persistent organic pollutants.

The accumulation of high levels of mercury in large predatory fish is a result of

A) biomagnification.

B) genetic modification.

C) irradiation.

D) food additives.

biomagnification.

It's noontime and Maya plans to cook a turkey breast for that night's dinner. She wants to thaw it thoroughly before she cooks it. Which of the following would be an appropriate method of thawing the poultry?

A) Use a microwave.

B) Leave the turkey breast on a plate on the kitchen counter throughout the day.

C) Place the turkey breast in a basin of warm water on the kitchen counter for at least four hours.

D) Place the frozen turkey breast on a top refrigerator shelf for about four hours.

Use a microwave.

Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth?

A) canning

B) salting

C) irradiation

D) cooling

cooling

Which of the following would NOT help reduce exposure to bisphenol A (BPA)?

A) reducing consumption of canned foods

B) using plastics marked with recycling codes 3 or 7 when microwaving foods

C) avoiding use of scratched plastic containers

D) using stainless steel containers for storing food and beverages

using plastics marked with recycling codes 3 or 7 when microwaving foods

Flash pasteurization destroys microorganisms in a beverage or other food by

A) exposing the food to gamma rays.

B) heating the food to 162°F for 15 seconds.

C) adding an inert gas, such as nitrogen or carbon dioxide, to the food packaging.

D) subjecting the food to extremely high pressure for about 1 second.

heating the food to 162°F for 15 seconds.

A particularly dangerous antibiotic-resistant strain of bacteria linked to the routine use of antibiotics in animals is known as

A) MRSA.

B) botulism.

C) *Salmonella*.

D) *E. coli*.

MRSA.

Which of the following is used an an antioxidant in many foods?

A) vitamin C

B) cornstarch

C) caramel

D) nitrate

vitamin C

The FDA requires nitrite-containing foods to be supplemented with antioxidant to counteract

A) the lack of vital vitamins and minerals.

B) asthma, heacaches, and immune reactions after eating nitrites.

C) carcinogenic nitrosamines produced when nitrites are cooked.

D) breathing difficulties and heart palpitations caused by nitrites.

carcinogenic nitrosamines produced when nitrites are cooked

A process that uses gamma rays to eliminate harmful bacteria in foods in called

A) irradiation

B) aseptic packaging

C) high-pressure processing

D) pasteurization

irradiation

Chemicals used to help retain moisture in food are called

A) emulsifiers

B) stabilizers

C) humectants

D) pesticides

humectants

Which of the following BEST describes the Generally Recognized as Safe (GRAS) list?

A)government law that prevents the intentional addition of compounds that have been shown to cause cancer in animals or humans

B) list of EPA-approved non-toxic, non-persistent pesticides

C) catalogue of food additives generally regarded as safe; established in 1958 by U.S. Congress

D) list of foods that have been deemed safe to irradiate

catalogue of food additives generally regarded as safe; established in 1958 by U.S. Congress

Which of the following is an example of a parasite?

A) yeast

B) a tapeworm

C) Listeria monocytogenes

D) a prion

a tapeworm

Which human organ system in MOST affected by toxic levels of mercury?

A) nervous

B) renal

C) cardiovascular

D) digestive

nervous

Which of the following is a common effect of excessive exposure to lead during childhood?

A) neural tube defects

B) learning and behavioral disorders

C) liver failure

D) macrocytic anemia

learning and behavioral disorders

Which of the following is NOT required for certification as a USDA -certified organic farm?

A) inspection by a government-approved certifier

B) complete avoidance of all pesticides

C) avoidance of growth hormones and GMOs

D) farming practices that conserve soil and water

complete avoidance of all pesticides

Pheromones are one type of

A) organic fertilizer

B) fungicide

C) biopesticide

D) herbicide recently classified by the World Health Organization as carcinogenic

biopesticide

Why is rBGH injuected into dairy cows?

A) to prevent the growth of microbes in the cow’s milk

B) to improve the nutritional quality of the cow’s milk

C) to strengthen the cow’s immune systems

D) to increase milk production without increasing feed

to increase milk production without increasing feed

Which of the following is NOT a characteristic of a food borne illness?

A) an illness caused by an allergic reaction to a food

B) an illness caused by ingesting a food with bacteria or other infectious agent

C) illness caused by ingesting a water-borne microorganism

D) illness caused by ingesting food or water containing a toxic substance

an illness caused by an allergic reaction to a food

Microorganisms that benefit from and harm their hosts are called

A) fungi

B) toxins

C) parasites

D) prions

parasites

A multi-step protocol used to identify and control potential threats to food-safety is the

A) Integrative Food-Safety Control system

B) Hazard Analysis Critical Control Point system

C) Farm-to-Table Through-Point Control System

D) Food Safety Modernization system

Hazard Analysis Critical Control Point system

Pregnant women are advised to avoid eating deli meats, unless they are steaming hot, to reduce their risk for severe illness from

A) mold spores

B) sulfites and nitrities

C) vitamin A toxicity

D) *Listeria monocytogenes*

*Listeria monocytogenes*

Which of the following are substances intentionally put in foods to enhance appearance, palatability, safety, and/or quality?

A) recombinant genes

B) preservatives

C) biopesticides

D) food additives

food additives

Beaches are closed to swimmers during a red tide to protect the public from

A) Giardia

B) scombrotoxic fish poisoning

C) paralytic shellfish poisoning

D) flukes

paralytic shellfish poisoning

Consuming foods contaminated with mycotoxins over an extended period can cause

A) variant Creutzfeldt-Jakob disease (vCJD)

B) gastrointestinal distress

C) heart disease or strokes

D) organ damage or cancer

organ damage or cancer

The two primary types of toxins associated with foodborne illness affect the

A) nervous system and gastrointestinal system

B) skeletal system and respiratory system

C) lymph and tendons

D) skin and joints

nervous system and gastrointestinal system

Potatoes that have turned green likely contain the toxin

A) botulism

B) ciguatoxin

C) aflatoxin

D) solanine

solanine

On food packaging, the use by date is the

A) last date on which a product can be sold and still maintain its quality during normal home storage

B) last date that a food will maintain its best flavor and quality

C) last date on which a food is recommended for consumption

D) date on which the food should be frozen or discarded

last date on which a food is recommended for consumption

Smoking a ham preserves the food by drawing water out of the cells through a process called

A) hydrolysis

B) dehydration

C) glycolysis

D) saponification

dehydration

Which of the following is a species of bacteria responsible for the greatest number of deaths from foodborne illness?

A) Staphylococcus aureus

B) Toxoplasma gondii

C) E. coli

D) Salmonella

Salmonella

To wash your hands properly

A) scrub for at least 20 seconds

B) use a solution containing both a strong detergent and bleach

C) scrub underneath any rings or bracelets you’re wearing

D) use the hottest water you can stand

scrub for at least 20 seconds

What is the most effective method of avoiding parasitic infections?

A) washing vegetables in river water when camping

B) making sure to consume milk that has been pasteurized

C) dipping sushi in hot sauce before eating

D) thoroughly cooking beef, pork and fish

thoroughly cooking beef, pork and fish

Which of the following is one of the “Dirty Dozen“ foods that retain a high pesticide residue?

A) onions

B) apples

C) corn

D) avocados

apples

The risks and benefits of the use of genetically modified organisms (GMOs) is a topic of much debate. Which of the following is a benefit of GMOs?

A) increased biodiversity

B) reduction in the growth of superweeds

C) increased competition and diversity of agricultural technology companies

D) higher crop yields

higher crop yields

BPA and phthalates are two types of

A) plasticizers present in some food packaging

B) preservatives present in some processed meats

C) dioxins present in animal fats

D) hormones used in dairy and beef cattle

plasticizers present in some food packaging

Dioxins and other endocrine disruptors cause harm by

A) directly damaging the liver and kidneys

B) stimulating and autoimmune response against the beta cells of the pancreas

C) interfering in the body’s own production and regulation of hormones

D) paralyzing muscle cells, including those involved in breathing

interfering in the body’s own production and regulation of hormones

Which of the following is FALSE about bisphenol A (BPA)?

A) BPA is found in canned food and plastic products

B) BPA accumulates in foods in a process known as biomagnification

C) BPA is a synthetic hormone

D) BPA has been linked to reproductive and developmental disorders

BPA accumulates in foods in a process known as biomagnification

Bacteria and viruses cause the majority of food infections.

True

Microwave cooking provides even heating that ensures the destruction of all the bacteria present in food.

False

The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.

True

Biopesticides leave residues on food that can cause liver damage.

False

In the United States, the agencies most responsible for preventing foodborne illness are the USDA and the CDC.

False

Most of our exposure to dioxins occurs through consumption of animal fats.

True

The United States, Canada, and the European Union allow the use of recombinant bovine growth hormone (rBGH) only for dairy cows.

False

Refrigerating or freezing foods will kill most or all bacteria present in the food.

False

It is unsafe to consume food past its "sell by" date.

False

It is unsafe to thaw frozen fish on the kitchen counter.

True

The only way to be sure that meat is thoroughly cooked is to check the internal temperature with a food thermometer.

True

"Superbugs" are strains of bacteria that are resistant to antibiotics.

True

Sulfites have been banned by the Food and Drug Administration (FDA) and are no longer found in the U.S. food supply.

False

All additives are synthetic.

False

Preservatives and colorings are derived from both natural and synthetic sources.

True

The FDA recommends that pregnant women and young children eat no more than 12 oz of low-mercury fish per week.

True

The USDA organic seal on a product indicates that the food contains at least 95% organic ingredients.

True

Organic farmers cannot use pesticides.

False

Organically grown foods are just as likely to be contaminated with pesticide residues as conventionally grown foods.

False

The U.S. has no labeling requirements for products containing genetically modified organisms (GMOs).

True

The FDA requires that all irradiated food display the Radura symbol and a warning against additional irradiation.

True

The overuse of pesticides has led to the development of so-called “superbugs.”

False

Any organism in which the DNA has been altered using recombinant DNA technology is considered a genetically modified organism.

True

The most abundant genetically modified food crops in the U.S. are herbicide-tolerant corn and soybeans.

True

Food additives are the potentially carcinogenic chemicals that remain in foods despite cleaning and processing.

False

The Environmental Protection Agency (EPA) regulates the use of all pesticides in the United States.

True

The World Health Organization has classified some pesticides commonly used in the United States as probable carcinogens.

True

There has never been a death from variant Creutzfeldt-Jakob disease in the United States.

False

Transgenic crops are an example of genetically modified organisms (GMOs).

True

Infection with STEC O157 typically results in hospitalization.

True

The FDA requires that foods labeled "All natural" be produced without partially hydrogenated oils, added sugars, or GMOs.

False

More than three-fourths of American shoppers make at least some organic purchases.

True

In the United States, poultry, pork, and beef producers are currently allowed to use antibiotics to increase their animals' growth.

False

Which of the following is NOT a goal of sustainable agriculture?

A) increase crops yields

B) improve global transportation

C) boost food security

D) minimize adverse environment impacts

improve global transportation

Which of the following agriculture practices controls soil erosion?

A) large-scale livestock production

B) irrigation

C) heavy tilling of row crops

D) crop rotation

crop rotation

The post-World War II program to increase worldwide for production through industrial farming technology is known as the

A) Industrial Revolution.

B) sustainable agriculture movement.

C) green revolution.

D) agricultural environment

green revolution.

Which of the following is NOT a potential benefit associated with organic meta production?

A) decrease in biodiversity

B) decreased us of antibiotics and synthetic hormones

C) recycling of animals wastes for fertilizers and fuel

D) humane treatment of animals

decrease in biodiversity