Deck 13: Food Management

Question 1

Which of the following statements about mold is true?
1) It is generally safe to cut the mold from hard, aged cheese and to eat the interior.
2) Toasting bread after removing visible mold makes the bread safe to eat.
3) Molds are nuisances with no redeeming characteristics.
4) Molds frequently cause food spoilage but are not a health hazard.

Answer 1

1

Question 2

To be labeled as a good source of a particular vitamin, mineral, or fiber, one serving must contain what percentage of its daily value?
1) 5 to 8
2) 10 to 19
3) 20 to 29
4) 30 to 39

Answer 2

2

Question 3

The most effective means of minimizing the likelihood of foodborne illness is:
1) Federal food inspection programs
2) Immunization of food handlers
3) Purchasing only organic foods
4) Good hand-washing practices

Answer 3

4

Question 4

A food containing 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:
1) Extra lean
2) Lean
3) Light
4) Low fat

Question 5

The most effective method of control used against botulism in the United States is:
1) Cooking pork until it is gray and no pink is visible
2) Insisting that food handlers wash their hands after using the toilet
3) Inspecting meat thoroughly at the processing plant
4) Teaching homemakers to process home-canned foods correctly

Question 6

Which of the following conditions is caused by infestation with a worm?
1) Botulism
2) Salmonellosis
3) Hepatitis A
4) Trichinosis

Question 7

To be labeled "high" in a particular nutrient, a food must contain at least ______% of the daily value for that nutrient.
1) 10
2) 20
3) 30
4) 40

Question 8

A food that contains less than 0.5 g of fat per serving can be labeled:
1) Fat free
2) Low fat
3) Reduced fat
4) Light

Question 9

The first place a consumer should look when reading a food label is:
1) % daily value
2) Total kcalories
3) Serving size
4) Grams of fat

Question 10

An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:
1) Botulism
2) Hepatitis A
3) Salmonellosis
4) Trichinosis

Question 11

The symptoms of which of the following usually appear 9 days after ingestion of the infected meat, but can vary from 2 to 28 days?
1) Trichinosis
2) Norovirus
3) Staphylococcus aureus
4) Listeria

Question 12

Which of the following would the nurse identify as being a nontoxic metal?
1) Lead
2) Iodine
3) Mercury
4) Silver

Question 13

Which of the following measures is advised to prevent salmonellosis?
1) Cook pork thoroughly.
2) Refrigerating food in small containers.
3) Never eat raw eggs.
4) Never drink raw milk.

Question 14

A food containing 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:
1) Extra lean
2) Lean
3) Light
4) Low fat

Question 15

Ingredients are listed on a label in which order by weight
1) Nutrient
2) Kilocalorie
3) Descending
4) Daily value

Question 16

Which illness is caused by eating food that contains a large number of disease-producing bacteria?
1) Food intoxication
2) Food infection
3) Food contamination
4) Individual food susceptibility

Question 17

Which of the following dairy products meets the legal definition of low fat?
1) Whole milk, with 8 g of fat per cup
2) 2% milk, with 5 g of fat per cup
3) 1% milk, with 3 g of fat per cup
4) Sour cream, with 6 g of fat per 2 tablespoonfuls

Question 18

The following statement is true:
1) People need to be concerned about toxins from natural food.
2) Methyl mercury has been banned from food.
3) Food contains natural food intoxicants.
4) Additives generally decrease a food's shelf life.

Question 19

"Cholesterol free" means that the product contains which of the following?
1) No cholesterol.
2) No saturated fat.
3) Trace amounts of both cholesterol and saturated fat.
4) Less than 2 milligrams of cholesterol and 2 grams or less of saturated fat.

Question 20

Which of the following individuals is at increased risk of salmonellosis from a relatively small number of organisms?
1) 8-year-old boy
2) 17-year-old girl
3) 40-year-old man
4) 73-year-old woman

Question 21

When reading a food label, which of the following describes the relationship between a food or food component and a disease or health-related concern?
1) Percent daily value
2) Health claim
3) Structure/function claim
4) Descriptor