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Exam 20: Consumer Concerns About Foods and Water

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Question 61

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One of the following is a feature of naturally occurring food toxicants, which one is it?

A) Lima beans contain deadly cyanide compounds.
B) The toxic solanine in potatoes is inactivated by cooking.
C) The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment.
D) Mustard greens and radishes contain compounds that are known to worsen a cholesterol problem.

E) C) and D)
F) All of the above

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Question 62

Multiple Choice

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Which of the following is the international agency that has adopted standards to regulate the use of pesticides?

A) FAO
B) FDA
C) CDC
D) USDA

E) B) and C)
F) A) and D)

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Question 63

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Give examples of different types of indirect food additives and explain how they become part of the food supply.

Which of the following has been shown to be associated with pesticides on foods?

Which of the following foods is best known to transmit hepatitis?

MATCHING a.BGH b.BHT c.EPA d.Health Canada e.MSG f.GRAS g.Safe h.Sulphite i.Hazard j.Nitrite k.Toxicity l.Solanine m.Hepatitis n.Goitrogen o.Nitrosamines p.Bioaccumulation q.Margin of Safety r.Tolerance Level s.Methylene chloride t.Intentional additives -A food additive known to destroy thiamine

What is the minimum recommended safe temperature to heat leftovers?

Why is ground meat more susceptible to microbial contamination than non-ground meat?

What is the average yearly intake (litres) , per person, of bottled water in Canada?

What steps can consumers take to minimize nutrient losses during food preparation?

Which of the following is a food contaminant formed during chlorine treatment of wood used in the manufacture of paper?

Which of the following abnormalities is known to make people more sensitive to experiencing the MSG symptom complex?

Present examples of food crops that have been genetically engineered to produce drugs for human beings.

What are the Canadian criteria for organically grown crops?

Which of the following is the most appropriate method to thaw turkey?

MATCHING a.BGH b.BHT c.EPA d.Health Canada e.MSG f.GRAS g.Safe h.Sulphite i.Hazard j.Nitrite k.Toxicity l.Solanine m.Hepatitis n.Goitrogen o.Nitrosamines p.Bioaccumulation q.Margin of Safety r.Tolerance Level s.Methylene chloride t.Intentional additives -Term that designates the ability of a substance to harm living organisms if enough is consumed

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

Which of the following are examples of heavy metals?

List several advantages for the use of food additives.

Which of the following is not among the most common symptoms of food-borne infection caused by Salmonella bacteria?