Deck 8: Food and Beverage Issues

Question 1

Substances added to food intentionally or by accident are called

A)fill-upʹs.
B)add-inʹs.
C)irradiation.
D)additives.

Answer 1

D

Question 2

If a grocery store has hamburger on sale, but the price of the buns are marked up, the buns are considered the

A)loss-leader.
B)unit price.
C)tie-in.
D)end-of-aisle display.

Answer 2

C

Question 3

The most common trigger products for food allergies include all of the following EXCEPT

A)milk.
B)sugar.
C)nuts.
D)eggs.

Answer 3

B

Question 4

Benefits to organically grown foods include all of the following EXCEPT

A)the limited exposure to pesticides.
B)improved taste.
C)the absence of artificial ingredients.
D)the presence of hydrogenated oils.

Question 5

GRAS stands for

A)genetically rearranged and safe.
B)generic-brand rated as standard.
C)generic-brand reasonable as substitute.
D)generally recognized as safe.

Question 6

Over the next decade, probable trends include all of the following EXCEPT

A)increased ethnic foods.
B)fewer safety regulations.
C)more healthy foods.
D)more convenience.

Question 7

The clause that prohibits cancer-causing additives in food is known as

A)the Preservative Clause.
B)the Additive Clause.
C)the Delaney Clause.
D)the No-Cancer Clause.

Question 8

For a product to have a green and white seal from the USDA, at least what percentage of it must be organic?

A)50%
B)25%
C)95%
D)70%

Question 9

When food is treated with gamma rays, itʹs called

A)tanning.
B)shock treatment.
C)Botox.
D)irradiation.

Question 10

About what percentage of adults are UNDER weight?

A)5%
B)25%
C)75%
D)50%

Question 11

The date a product should be SOLD is the

A)pull date.
B)quality assurance date.
C)expiration date.
D)pack date.

Question 12

Crops grown and processed according to USDA regulations are called

A)A-Ok.
B)greenies.
C)slow grown.
D)organically grown foods.

Question 13

If a grocery store has hamburger on sale, but the price of the buns are marked up, the hamburger is considered the

A)unit price.
B)loss-leader.
C)end-of-aisle display.
D)tie-in.

Question 14

Using biological systems or organisms to create or modify products is called

A)biotechnology.
B)junk science.
C)nutrition.
D)genetic engineering.

Question 15

All of the following are pros for genetic engineering EXCEPT

A)longer shelf life.
B)disruption of the natural ecosystem.
C)improved nutrient content.
D)better use of land.

Question 16

Products from plants and animals that can be taken into the body for energy and nutrients to sustain life and growth are called

A)junk sciences.
B)diets.
C)Botox.
D)foods.

Question 17

The science of food and nutrients and their actions within the body is known as

A)consumer science.
B)nutrition.
C)political science.
D)junk science.

Question 18

Preservatives

A)retard spoilage or maintain desired qualities.
B)must legally be listed as organic.
C)must be 95% organic.
D)introduce diseases.

Question 19

Using biotechnology to modify genetic material of living cells so that they will produce new substances or perform new functions is called

A)junk science.
B)nutrition.
C)organic process.
D)genetic engineering.

Question 20

Energy in food is measured in

A)kilograms.
B)kilocalories.
C)kilometers.
D)kilowatts.

Question 21

Rising food prices affects high income families harder than low income families.

Question 22

Obesity is the second leading cause of preventable death in the United States.

Question 23

Food irradiation kills potentially harmful pathogens.

Question 24

Labels must legally provide the amounts of items in products.

Question 25

Additives that cause cancer in animals at very high doses are allowed in human foods.

Question 26

Newspaper copy editors are trained in nutritional analysis

Question 27

According to the CDC, more than 60% of adults in the U.S. are overweight or obese.

Question 28

Food additives can help maintain freshness and improve quality.

Question 29

Throughout the past century, baking from scratch has become more and more common.

Question 30

The number one cause of preventable death is smoking.

Question 31

All labels can be believed, because they are approved by the FDA.

Question 32

Food-borne diseases can cause illness or even death.

Question 33

Labels provide information about nutrient content.

Question 34

The date when a product is at its peak is the

A)pack date.
B)pull date.
C)expiration date.
D)quality assurance date.

Question 35

The slow movement supports authentic regional cuisine and the turning away from generic international cuisine.

Question 36

When a food is ʺfat-free,ʺ it has zero calories.

Question 37

The MyPyramid (about nutrition and exercise)was developed by the USDA.

Question 38

Women spend more time than men in traditionally female household chores.

Question 39

Labels must legally provide the total food energy on their products.

Question 40

Fast food is the only source of obesity.

Question 41

Name two food-born illnesses and their origins.

Question 42

What are three of the most common allergies?

Question 43

Describe at least two trends the book discusses for the future concerning food.

Question 44

List at least five items food labels must provide.

Question 45

The science of food and nutrients and their actions within in the body is called
.

Question 46

The treatment of food with gamma rays or high-voltage electronics to kill potentially harmful pathogens, is called .

Question 47

are made when manufacturers add hydrogen to vegetable oil in a process known as hydrogenation.

Question 48

Antimicrobial agents that retard spoilage are called .

Question 49

Food energy is measured in .

Question 50

What are three reasons the book gives for choosing organically grown foods?

Question 51

Using biotechnology to modify the genetic material of living cells so that they will produce new substances or perform a new function is called .

Question 52

Crops grown and processed according to USDA regulations are .

Question 53

Unit pricing helps consumers compare within and between brands.