Question 1

Which of the following is a characteristic of home water treatments?

Accepted Answer

A)  Activated carbon filters are effective in removing chlorine
B)  Most home filtration systems are highly efficient at removing virtually all types of contaminants
C)  Boiling the water is effective at removing all organic chemicals as well as killing microorganisms
D)  Most home filtration systems combine the processes of heavy metal removal,killing of microorganisms,softening of the water,and addition of enhancersE) A) and B)
F) None of the above

Question 2

Which of the following is a characteristic of pesticides on foods?

Accepted Answer

A)  Pesticide residues on organic foods are similar to those on conventionally grown foods
B)  Pesticides are easier to remove from organic foods because of their greater water solubility
C)  Pesticide residues are substantially reduced by the use of unprocessed animal manures used to grow leafy vegetables
D)  Pesticide residues on the most contaminated produce in the U.S.food supply are thought to pose only negligible risksE) None of the above
F) A) and D)

Question 3

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

Accepted Answer

A)  solanine in potatoes.
B)  goitrogens in cabbage.
C)  cyanogens in lima beans.
D)  acrylamides in tomatoes.E) C) and D)
F) B) and D)

Question 4

Which of the following is a characteristic of botulism?

Accepted Answer

A)  A chief symptom is diarrhea
B)  A full recovery may take years
C)  It is caused by the organism Staphylococcus aureus
D)  It is a toxicant produced in foods stored under aerobic conditionsE) None of the above
F) All of the above

Question 5

Which of the following is a feature of naturally occurring food toxicants?

Accepted Answer

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 problemE) B) and C)
F) A) and D)

Question 6

Which of the following is NOT among the minerals most associated with unpleasant characteristics of potable water?

Accepted Answer

A)  Iron
B)  Calcium
C)  Manganese
D)  PhosphorusE) A) and D)
F) B) and D)

Question 7

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

Accepted Answer

A)  rash.
B)  outbreak.
C)  epidemic.
D)  toxic incidence.E) A) and B)
F) A) and C)

Question 8

A common term to describe the process of irradiation is

Accepted Answer

A)  UHT treatment.
B)  radura treatment.
C)  cold pasteurization.
D)  pulsed electron beam.E) None of the above
F) All of the above

Question 9

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

Accepted Answer

A)  EPA
B)  FDA
C)  WHO
D)  DDTE) B) and C)
F) A) and B)

Question 10

What government agency is primarily responsible for protecting agriculture and the food supply?

Accepted Answer

A)  The Food Safety and Security Agency
B)  The FDA and the USDA
C)  The Antiterrorism Subcommittee on Food Security
D)  The CDC and the EPAE) C) and D)
F) A) and C)

Question 11

Why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens?

Accepted Answer

A)  Several types of common packaging materials may catch on fire
B)  Many common packaging materials contain traces of PCBs,which are released into the food
C)  There are substances in common packaging materials that can migrate into the food and present a health hazard
D)  Many substances in common packaging materials interact with flavor components in food and impart off-flavorsE) All of the above
F) C) and D)

Question 12

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Accepted Answer

A)  Grapes
B)  Lettuce
C)  Carrots
D)  StrawberriesE) None of the above
F) A) and C)

Question 13

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Accepted Answer

A)  5-10 seconds
B)  20 seconds
C)  1/2-1 minute
D)  3 minutesE) A) and C)
F) B) and D)

Question 14

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Accepted Answer

A)  The Two-Forty-One-Forty rule
B)  Safe Handling Certification Program
C)  Hazard Analysis Critical Control Points
D)  North American Residue Monitoring ProgramE) A) and D)
F) A) and B)

Question 15

Approximately what percentage of the vegetables and fruits consumed in the United States are imported?

Accepted Answer

A)  5
B)  25
C)  45
D)  65E) None of the above
F) All of the above

Question 16

Which of the following is a feature of aspartame?

Accepted Answer

A)  Its sweetness increases with heat
B)  It is made up of three amino acids
C)  It is recommended for people with PKU
D)  Two of its breakdown products include methanol and formaldehydeE) All of the above
F) A) and C)

Question 17

When a slice of fresh apple turns a brown color,this is most likely the result of

Accepted Answer

A)  oxidation.
B)  dehydration.
C)  microbial contamination.
D)  ethylene oxide treatment in the ripening process.E) None of the above
F) B) and D)

Question 18

Which of the following is a feature of an organic halogen?

Accepted Answer

A)  Heavy metal
B)  Safe additive
C)  Toxic chemical
D)  Component of most proteinsE) C) and D)
F) All of the above

Question 19

What is the classification given to a substance put into food to give it a certain color?

Accepted Answer

A)  Indirect additive
B)  Incidental additive
C)  Peripheral additive
D)  Intentional additiveE) B) and D)
F) A) and B)

Question 20

What percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the United States?

Accepted Answer

A)  4
B)  12
C)  24
D)  50E) C) and D)
F) B) and D)

Exam 19: Consumer Concerns About Foods and Water

Which of the following is NOT among the minerals most associated with unpleasant characteristics of potable water?

Correct AnswerverifiedShow Answer

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Correct AnswerverifiedShow Answer

What government agency is primarily responsible for protecting agriculture and the food supply?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of botulism?

Correct AnswerverifiedShow Answer

Which of the following is a feature of an organic halogen?

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of home water treatments?

Correct AnswerverifiedShow Answer

What percentage of foods imported from other countries exceed the acceptable limit for pesticide residues in the United States?

Correct AnswerverifiedShow Answer

Which of the following is a feature of naturally occurring food toxicants?

Correct AnswerverifiedShow Answer

Two or more cases of a similar illness resulting from the consumption of a common food is termed a(n)

Correct AnswerverifiedShow Answer

Which of the following is a feature of aspartame?

Correct AnswerverifiedShow Answer

When a slice of fresh apple turns a brown color,this is most likely the result of

Correct AnswerverifiedShow Answer

What organization is responsible for enforcing the tolerances that are set for a pesticide on food?

Correct AnswerverifiedShow Answer

All of the following represent matches between a naturally occurring toxin and its food EXCEPT

Correct AnswerverifiedShow Answer

Which of the following is a characteristic of pesticides on foods?

Correct AnswerverifiedShow Answer

What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food?

Correct AnswerverifiedShow Answer

A common term to describe the process of irradiation is

Correct AnswerverifiedShow Answer

Why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens?

Correct AnswerverifiedShow Answer

What is the classification given to a substance put into food to give it a certain color?

Correct AnswerverifiedShow Answer

Approximately what percentage of the vegetables and fruits consumed in the United States are imported?

Correct AnswerverifiedShow Answer

What is the only food intended to be consumed raw in which the FDA allows the use of sulfite additives?

Correct AnswerverifiedShow Answer

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