Deck 3: The Food Supply

Question 1

Recombinant bovine somatotropin is used by some farmers to

A) prevent skin infections in cattle.
B) increase milk production in dairy cows.
C) prevent mastitis (inflammation of cow udders).
D) increase the amount of protein found in milk.

Answer 1

B

Question 2

An example of an incidental food additive in our food supply is

A) any additive that is a synthetic additive.
B) any color additive because their use is not for purposes of food safety.
C) bisphenol A (BPA), used to increase durability of some food and beverage containers.
D) monosodium glutamate, because it can also be found naturally in foods.

Answer 2

C

Question 3

The U.S.government agency that administers most food and nutrition assistance programs is the

A) Food and Drug Administration.
B) United States Department of Agriculture.
C) Department of Health and Human Services.
D) Environmental Protection Agency.

Answer 3

B

Question 4

Populations disproportionately affected by food insecurity,hunger,and malnutrition include

A) young children and women.
B) working adults.
C) teenagers.
D) All of the responses are correct.

Question 5

The food additives that inhibit the growth of the pathogen Clostridium botulinum are

A) sodium nitrate and sodium nitrite.
B) monosodium glutamate and guanosine monophosphate.
C) pectin and guar gum.
D) calcium silicate and magnesium stearate.

Question 6

Food additives,such as calcium propionate,sodium nitrate,and acetic acid,act to

A) inhibit the growth of molds, fungi, and bacteria in foods.
B) keep foods, especially powdered mixes, free flowing.
C) contribute leavening gases to improve texture in baked products.
D) add savory flavor to foods such as soup, rice, and noodle mixes.

Question 7

The percentage of U.S.households considered food insecure is

A) 2
B) 25
C) 15
D) 80

Question 8

The Supplemental Nutrition Assistance Program (SNAP)benefits

A) only low-income women, infants, and children.
B) poor households that meet eligibility guidelines.
C) food banks and pantries in communities across the country.
D) seniors in adult day-care settings.

Question 9

Which of the following statements about food irradiation is true?

A) Irradiated food is radioactive.
B) Irradiation can be used to destroy pathogens in foods.
C) All foods in the U.S. can be legally irradiated.
D) Labels that identify a food as irradiated are not required.

Question 10

Food insecurity is

A) the inability to meet food needs all of the time.
B) more common in developing countries than in developed countries.
C) associated with impaired physical and mental health in children in the U.S.
D) all of these choices are accurate.

Question 11

A breakfast cereal labeled as organic must

A) have at least 70% of its ingredients meet organic standards.
B) have at least 95% of its ingredients meet organic standards.
C) be made from all natural ingredients.
D) contain no food additives.

Question 12

The most common application of genetic engineering of foods is to

A) produce meat with a lower fat content.
B) confer resistance to pesticides applied to kill weeds and insects.
C) improve vitamin A content of foods.
D) reduce the need for irrigation of crops.

Question 13

Common genetically engineered crops in the U.S.include

A) soybeans, corn, and cotton.
B) green beans, peas, and tomatoes.
C) rice, wheat, and carrots.
D) legumes, wheat, and corn.

Question 14

Undernutrition results in stunted growth in about _______ of the world's children.

A) 50%
B) 10%
C) 33%
D) 8%

Question 15

The main use of genetically modified food in the U.S.food supply is to

A) improve nutritional quality by the production of additional amounts of beta-carotene.
B) eliminate potential allergens by altering the proteins synthesized in the plant or animal.
C) produce pharmaceutical products in an inexpensive way.
D) improve pest control and weed management and protect crops against diseases.

Question 16

Bt corn contains a protein produced by a bacterial gene.This protein

A) increases the vitamin A content of the corn.
B) increases the protein content of the corn.
C) is a pesticide that kills caterpillars, a major threat to corn.
D) allows the corn to be tolerant to weed killers.

Question 17

Food additives are regulated by the

A) United States Department of Agriculture.
B) Food and Drug Administration.
C) Environmental Protection Agency.
D) All of these choices are accurate.

Question 18

The most common micronutrient deficiencies worldwide are

A) vitamin C, vitamin A, and iron.
B) iron, vitamin D, and calcium.
C) vitamin C, calcium, and iron.
D) vitamin A, iron, and iodine.

Question 19

Which of the following food production methods is not allowed with organic foods?

A) Use of synthetic fertilizers.
B) Use of hormones for animals.
C) Use of genetic engineering.
D) All of these choices are accurate.

Question 20

The U.S.government assistance program that provides vouchers for food purchases to low-income pregnant women,infants,and children is

A) the Food Stamp Program.
B) the WIC program.
C) the food distribution program.
D) America's Second Harvest.

Question 21

Mad cow disease

A) causes a fatal brain disease in cows.
B) is very common in the U.S. and Canada.
C) is caused by a parasite found in animal feed.
D) is easily transmitted to humans.

Question 22

Prions are

A) bacteria that can cause seizures and brain damage.
B) naturally occurring toxins formed in damaged grains and nuts.
C) infectious proteins associated with mad cow disease.
D) toxins produced in a variety of seafood.

Question 23

Fish or shellfish most likely to be contaminated with toxins include

A) salmon and trout.
B) cod and haddock.
C) mussels and clams.
D) prawns and shrimp.
E) All of the answers are correct.

Question 24

The dangerous aflatoxin is most likely to be found in

A) moldy cheese and bread.
B) spoiled fruits and vegetables.
C) moldy peanuts and corn.
D) All of the responses are correct.

Question 25

This virus,often transmitted by infected food handlers,causes anorexia,diarrhea,fever,and liver damage.

A) Norwalk virus
B) Salmonella
C) Hepatitis A
D) Trichinella spiralis

Question 26

Perishable foods should be held either below _______ ^$\circ$ F or above ______ ^$\circ$ F.

A) 32, 98
B) 51, 75
C) 181, 212
D) 41, 135

Question 27

The temperature danger zone for growth of pathogenic bacteria is

A) 32-165 ^$\circ$ F.
B) 60-165 ^$\circ$ F.
C) 41-135 ^$\circ$ F.
D) 135-212 ^$\circ$ F.

Question 28

Sources of the ciguatera toxin that can cause gastrointestinal and neurological symptoms include

A) nutmeg, sassafras, and mace.
B) mushrooms and some herbal teas.
C) shellfish, such as mussels and clams.
D) tropical and subtropical fish, such as snapper and amberjack.

Question 29

Foods that are most likely to be contaminated with Listeria monocytogenes include

A) soft cheeses and deli meats.
B) undercooked shellfish and water.
C) gravy and beef.
D) raw produce and eggs.

Question 30

The bacterium ___________ grows only in anaerobic environments.

A) Escherichia coli
B) Vibrio parahemolyticus
C) Listeria monocytogenes
D) Clostridium botulinum

Question 31

Foods commonly contaminated with Staphylococcus aureus include

A) ham and poultry.
B) cream-filled pastries.
C) egg and chicken salads.
D) All of these choices are accurate.

Question 32

Ingesting moldy food can cause disease because the mold

A) invades the cells lining the gastrointestinal tract, causing diarrhea.
B) produces toxins that can cause kidney and liver damage.
C) prevents the food from being properly digested and absorbed.
D) produces proteins that destroy vitamins before they are absorbed.

Question 33

Typical food sources for this parasite are wild game and pork.

A) Toxoplasma gondii
B) Trichinella spiralis
C) Staphylococcus aureus
D) Aflatoxin

Question 34

Improper canning of foods can result in serious foodborne illness caused by the ___________ bacterium.

A) Escherichia coli
B) Salmonella
C) Clostridium botulinum
D) Listeria monocytogenes

Question 35

__________ can grow at refrigeration temperatures.

A) Escherichia coli
B) Salmonella
C) Clostridium botulinum
D) Listeria monocytogenes

Question 36

__________ and _________ are among the most common bacterial pathogens in the U.S.

A) Shigella species, Staphylococcus aureus
B) Campylobacter jejuni, Salmonella species
C) Clostridium botulinum, Escherichia coli
D) Vibrio vulnificus, Vibrio cholerae

Question 37

Coughing and sneezing on foods,or exposing them to infected cuts or sores allows __________ to contaminate the food.

A) Staphylococcus aureus
B) Vibrio cholerae
C) Clostridium botulinum
D) Hepatitis A

Question 38

The parasite ___________ can be spread in water supplies,water parks,and community swimming pools.

A) Hepatitis A
B) Yersinia enterocolitica
C) Toxoplasma gondii
D) Cryptosporidium

Question 39

FDA has limited the use of sulfites on raw fruits and vegetables in salad bars because they

A) impart an unpleasant taste to the food.
B) cause adverse reactions such as shortness of breath or gastrointestinal symptoms in some individuals.
C) are known to promote cancer.
D) are used to mask the flavor of spoiled produce.

Question 40

Cross-contamination of food occurs when

A) two or more microorganisms grow in the same food.
B) two or more food handlers work on the same food.
C) a utensil contaminated with a microorganism from a previously handled food contacts a second food.
D) perishable foods are kept at room temperature for more than 2 hours.

Question 41

In general,cooking poultry and ground meat to ______ ^$\circ$ F is sufficient to kill pathogenic organisms.

A) 125
B) 135
C) 165
D) 85

Question 42

Most traveler's diarrhea is caused by

A) ingesting unfamiliar spices.
B) parasites, especially Cryptosporidium, in the water supply.
C) viruses, such as Hepatitis A, spread by food handlers.
D) bacterial infections, especially Enterotoxigenic Escherichia coli, from contaminated food and water.

Question 43

A pesticide tolerance refers to the

A) toxicity of the pesticide in the laboratory.
B) number of pests that are killed by a selected dose of the pesticide.
C) amount of a pesticide that can be applied to a food and how much of the pesticide that is permitted to remain on the food in the marketplace.
D) ability of the liver to detoxify a pesticide.

Question 44

Which of the following foods is least likely to cause a foodborne illness?

A) Eggs, poultry, unpasteurized milk
B) Raw sprouts and produce
C) Bread, pasteurized milk, butter
D) Deli meats, shellfish, and other seafood

Question 45

Foods most likely to include pesticide residues are

A) fruits and vegetables.
B) meats.
C) fish and shellfish.
D) grain products.

Question 46

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to

A) all persons.
B) pregnant, breastfeeding women, and young children.
C) immunosuppressed individuals only.
D) the elderly.

Question 47

Fish most likely to contain methylmercury are

A) large fish, such as shark and swordfish.
B) shellfish.
C) farm-raised fish.
D) freshwater fish.

Question 48

In the U.S.,the _________ mandates that public water supplies be monitored regularly for microorganisms,chemicals,and various metals.

A) local health department
B) Environmental Protection Agency
C) Food and Drug Administration
D) United States Department of Agriculture

Question 49

According to the Centers for Disease Control,in the U.S.,the consumption of beef is a major risk factor for developing variant Creutzfeldt-Jakob disease.

Question 50

To prevent foodborne illness,cooked food should be consumed right away or refrigerated or frozen within _____ hour(s).

A) 1
B) 2
C) 4
D) 5

Question 51

The food most likely to be contaminated with dioxins,mercury,and/or polychlorinated biphenyls is

A) imported candy.
B) milk and other dairy products.
C) grain that has been stored for several months.
D) fish.

Question 52

Which of the following water sources is NOT regulated by the Environmental Protection Agency?

A) private wells
B) municipal water supplies
C) water that comes from surface sources, such as rivers
D) water that comes from underground aquifers
E) None of the answers are correct.

Question 53

Individuals who are most susceptible to adverse effects from pesticides are

A) the elderly.
B) those who have chronic diseases.
C) infants and young children.
D) adolescents and young adults.

Question 54

Public water supplies in the U.S.are a major source of infection and disease.

Question 55

The last food(s)to buy when shopping in the supermarket should be

A) fresh fruits and vegetables.
B) bread.
C) frozen foods.
D) raw poultry and eggs.

Question 56

Which of the following is a current food safety recommendation?

A) Scrub firm produce, such as melons, under running water with a brush before slicing it.
B) Clean all produce with specialized antibacterial washing products.
C) Discard any food with mold on it.
D) Avoid using wooden cutting boards.

Question 57

All food additives in the U.S.food supply have been thoroughly tested for safety.

Question 58

Sources of the heavy metal,lead,include

A) water pipes and paint in older homes.
B) certain pottery and crystal food containers.
C) mineral and herbal supplements.
D) All of the answers are correct.

Question 59

A healthy diet with plenty of _____ may reduce lead absorption in children.

A) protein
B) vitamin C
C) iron
D) potassium

Question 60

Wash hands for at least _______ in warm,soapy water before starting any food preparation.

A) 60 seconds
B) 2 minutes
C) 10 seconds
D) 20 seconds

Question 61

Although pesticides cannot be applied to organic foods,pesticide residues may still occasionally be found on these foods.

Question 62

Compare a food secure household to one with very low food security.

Question 63

Describe 3 physical signs or symptoms of chronic food insecurity in children.

Question 64

Name 3 foods that are likely to be genetically modified in the U.S.

Question 65

The majority of antibiotics used in the U.S.are for food animals.

Question 66

Foodborne illnesses are relatively rare occurrences,affecting only about 5% of the world's population annually.

Question 67

Describe and evaluate 3 objections to the use of genetically modified foods.

Question 68

Describe why inadequate food and nutrients can lead to disease and death,particularly in children.

Question 69

Compared to conventionally grown fruits and vegetables,those grown with organic farming methods contain significantly higher amounts of vitamins and minerals.

Question 70

List 4 steps that travelers to developing countries can take to prevent Traveler's Diarrhea.

Question 71

Compare and contrast a genetically modified food and a conventional food.

Question 72

List and briefly describe 5 steps consumers can take in their homes to prevent foodborne illness.

Question 73

List 4 approved uses of food additives. For each use,give an example of a common food that contains the additive.

Question 74

List 3 programs that may help a low-income family with children remain food secure.

Question 75

Fully meeting vitamin and mineral requirements is best done by consuming only organic foods.

Question 76

Thawing foods,such as chicken,on the counter overnight is a safe food handling practice.

Question 77

In the U.S.,food labels must indicate the presence of irradiated ingredients.

Question 78

Antibiotics to promote growth or prevent diseases are allowed in organically produced animals.

Question 79

In the U.S.,food labels must indicate the presence of genetically modified ingredients.

Question 80

Bottled water is generally safer than tap water in the U.S.