問題一覧
1
Select all that apply Choose the statements that accurately describes bacteria?
May form spores, Single-cell microorganisms, Some can live without oxygen
2
Select all that apply Which of the following groups of people are most susceptible to foodborne illness?
Postsurgical patients, Pregnant females, Older adults
3
Select all that apply What are some foods that are most susceptible to rapid growth of microorganisms?
Meat, Dairy products, Eggs
4
Many food preservation methods involve decreasing the moisture content of foods because moist conditions favor bacterial growth.
True
5
Which statement is true about bacteria?
Bacteria are present in our bodies and in our environment, food, and water.
6
Select all that apply People who are most susceptible to foodborne illness include:
people taking immunosuppressant agents., postsurgical patients., individuals with HIV infection.
7
Select all that apply What characteristics of food increase the likelihood of microorganisms causing a foodborne illness?
Moist, Slightly acidic, Rich in protein
8
The main principle behind many food preservation methods is to decrease ______ content.
water
9
An estimated 67% of cases of foodborne illness are either undiagnosed or misdiagnosed because they are caused by ______, which are difficult to detect.
viruses
10
Bacteria are ______ organisms found in the food we eat, the water we drink, and the air we breathe.
single-cell
11
Choose the pathogen that is made of one or many cells, lives in or on another organism, and derives nutrients from their host organism.
Parasites
12
The general term for any substance added to foods, either intentionally or incidentally, is food __________.
additives
13
Food additives are used to disguise (i.e., hide) changes in color, smell, or appearance that occur when a food spoils.
False
14
The majority of foodborne illness cases are undiagnosed.
True
15
What is the name of the list developed by the U.S. Congress because it believed manufacturers did not need to prove the safety of substances that had been used for a long time and were generally recognized as safe?
GRAS List
16
Select all that apply How do parasites spread?
Through contaminated foods, Through contaminated soil, Through direct contact from person-to-person, Through contaminated water
17
Any substance added to foods, either intentionally or unintentionally, is a(n):
additive.
18
Cancer researchers estimate that humans ingest:
more natural plant toxins than synthetic pesticide residues.
19
Select all that apply What are some benefits of food additives?
Prevent spoilage, Improve texture or mouthfeel, Improve flavor
20
The margin of safety scientists use to determine the amount of a food additive that can be added to a food is:
broad
21
The GRAS list is a compilation of ______ that are considered safe for human consumption.
food additives
22
Select all that apply Choose the true statements that manufacturers must prove for a new food additive to be added to foods.
That the additive is safe., That it is used in no higher amount than needed., Cannot be used to hide defective food ingredients.
23
There are potentially harmful substances that occur naturally in foods.
True
24
Select all that apply Which of the following is true when comparing natural and synthetic products?
Nature's poisons are often more potent than synthetic pesticides and industrial chemicals., Many synthetic products are laboratory copies of chemicals that also occur in nature., There is nothing about natural products that makes them inherently safer than synthetic products.
25
Which statement is correct about the margin of safety for food additives?
The maximum dosage that produces no observable effects in animals is divided by 100 to determine the margin of safety for intake in humans.
26
Caffeine is a(n)
stimulant.
27
Lead and mercury are examples of ______ that can be found in our foods.
contaminants
28
Select all that apply Which of the following are outcomes of using pesticides in food production?
Decreased food production costs, Increased crop yields
29
A stimulant found as a natural or added ingredient in many foods and beverages is:
caffeine
30
According to federal law, a pesticide is:
any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest.
31
Select all that apply Major benefits of using pesticides include:
increased crop yields., reduced food costs.
32
Select all that apply What are some examples of environmental contaminants that may be found in our food supply?
Mercury, Cadmium, Lead
33
The government agency that determines the safety of pesticides is the:
Environmental Protection Agency (EPA)
34
Which statement is true about pesticides used in food production?
Pesticide use produces both beneficial and unwanted effects.
35
Select all that apply Dangers from exposure to pesticides through food depend on:
how concentrated the substance is in the food., the person's resistance or susceptibility to the substance., how potent the chemical toxin is., how much and how frequently the food is eaten.
36
Select all that apply What are some examples of pesticides?
insecticides, herbicides, fungicides
37
Consuming a variety of foods (fruits, vegetables, and fish), trimming visible fat from meat, peeling fruits and vegetables, and removing the outer leaves on lettuce are all ways to:
decrease exposure to pesticides.
38
Most Americans would benefit from eating more ______ because of its rich source of omega-3 fatty acids.
fish
39
The benefits of using ______ include decreased food costs and increased crop yields.
pesticides
40
Select all that apply For a pesticide to be approved for use by the EPA, the pesticide must:
demonstrate that the benefits of use outweigh the risks of using it., cause no unreasonable adverse effects on people and the environment.
41
The city's local supply of food for the school system was intentionally poisoned with a chemical agent that caused respiratory paralysis. This is called _________.
agroterrorism
42
Dangers from exposure to pesticide residues on fruits and vegetables are partly dependent on how frequently a particular type of pesticide is consumed. Thus, you should:
choose a variety of different fruits and vegetables throughout the week.
43
Which food will have a higher nutrient content?
There are not significant differences in carrots grown organically and those grown using conventional farming methods
44
Select all that apply What are some strategies one may use to reduce exposure to pesticides?
Remove the outer leaves of leafy vegetables., Clean and peel fruits and vegetables.
45
Select all that apply Choose the benefits of genetic engineering.
Increase in crop yield., Crops that resist predators., Reduction in pesticide use.
46
Americans do not eat enough fish to cause concern about high intakes of environmental contaminants.
True
47
Sustainable agriculture practices aim to satisfy human food needs, preserve the environment, and promote economic viability over the long term.
True
48
The deliberate introduction of harmful agents into the agricultural and food process system with the intent of causing actual or perceived damage is called:
agroterrorism.
49
Select all that apply Choose advantages of a farm-to-fork approach.
Provides fresher options., Increased transparency with the food supply.
50
Dietitians should recommend only organic foods for clients and patients attempting to lose weight.
False
51
Programs that involve partnerships between food producers and local consumers in which the farms provide shares of their harvest with community members who support the farm by working on or financing the farm are called
Community Supported Agriculture.
52
Crops that resist predators, a reduction in pesticide use, and increases in crop yield are all benefits of
genetic engineering.
53
Select all that apply What are some benefits of using a sustainable agriculture system?
Quality of life is enhanced for farmers and their families., Farm families are provided a secure living., The natural environment and resources are maintained.
54
Select all that apply What are some strategies used to prevent foodborne illness when purchasing frozen or perishable foods?
Pack perishable foods such as meats and fresh produce in separate plastic bags., Frozen foods should be selected last.
55
Select all that apply Choose strategies to prevent foodborne illness when purchasing food at the store.
Select frozen foods and perishable foods last., Observe sell-by and expiration dates., Do not buy food from damaged containers that leak, bulge, or are severely dented.
56
Select all that apply What are some reasons why people have begun to demand more locally grown foods from grocery stores and food service establishments?
Locally grown produce cuts the cost of long transportation and thus uses less fossil fuel., Locally grown produce helps support the local economy.
57
Select all that apply What are some strategies used to prevent foodborne illness when purchasing canned and/or jarred foods?
Refrain from purchasing jars with evidence of leakage., Refrain from purchasing severely dented cans.
58
Select all that apply Which statements are true about Community Supported Agriculture (CSA) programs?
CSA programs are one part of the growing locavore movement., Families or companies receive a share of food produced by a farm in return for money or labor.
59
To prevent foodborne illness, thoroughly wash your hands for at least ______ with hot, soapy water prior to food preparation.
20 seconds
60
Select all that apply What are the three best ways to safely thaw foods?
Foods may be thawed by placing them under cold potable running water, Foods may be thawed in the microwave oven, Foods may be thawed in the refrigerator
61
During a trip to the grocery store, select frozen and perishable foods
last.
62
Reduce the risk of foodborne illness from eggs by making sure
the yolk and white are solid.
63
Select all that apply What are some strategies used to prevent foodborne illness when purchasing food at the grocery store?
Observe "best by" and expiration dates printed on food packaging., Purchase only the amount of produce needed for a week's time., Select meat, fish, and poultry at the end (rather than the beginning) of the shopping trip.
64
Seafood is considered fully cooked or done when it appears translucent and shiny.
False
65
Select all that apply Which of the following are appropriate rules to follow to avoid foodborne illness when purchasing food?
Don't buy or use food from damaged containers that leak, bulge, or are severely dented., Quickly transport perishable foods home and refrigerate them promptly.
66
Select all that apply What are some strategies to prevent foodborne illness when preparing food?
Use separate cutting boards for meats and produce., Defrost poultry in the refrigerator prior to cooking., Thoroughly wash hands prior to food preparation.
67
Where should food be marinated?
refrigerator
68
Prior to cooking, eggs and egg products should always be stored
below 40 degrees F.
69
To quickly cool foods to below 40 degrees Fahrenheit, it is best to ______ before refrigerating.
separate the leftovers into several shallow pans
70
Thoroughly cooked fish appears
opaque or dull.
71
Select all that apply What are the four basic rules set by the USDA as part of the food safety program?
Clean, Chill, Cook, Separate
72
The "danger zone" refers to:
the temperature range from 40 to 140 degrees F.
73
In hot weather (80 degrees and above), if food is not to be consumed immediately, make sure cooling is done within ______ hour(s).
one
74
The four verbs that summarize consumer food safety practices in USDA's Check Your Steps: 4 Steps to Food Safety campaign are _______, ________, _______, and ________.
Clean, Separate, Cook, Chill
75
Food should be held outside of the "danger zone", either below ____ degrees Fahrenheit or above ____ degrees Fahrenheit.
40, 140