Deck 13: Community Food Supply and Health

Question 1

A health claim approved by the U.S.Food and Drug Administration (FDA)is one that links

A) fiber-rich foods and a reduced risk of heart disease.
B) a diet low in sodium and the prevention of hypertension.
C) zinc and wound healing.
D) folate and a reduced risk of diabetes.

Answer 1

B
A diet low sodium and the prevention of hypertension is a health claim approved by the FDA.The FDA guidelines indicate that any health claim on a label must be supported by substantial scientific evidence.

Question 2

Children exposed to high levels of lead are most likely to experience

A) mental deficits.
B) heart problems.
C) respiratory problems.
D) kidney problems.

Answer 2

A
Children exposed to high levels of lead sustain permanent neurologic damage that can manifest itself in the form of mental deficits.

Question 3

The U.S.Food and Drug Administration enforces federal regulations pertaining to

A) the use of pesticides.
B) food prices.
C) nutrition labeling.
D) food subsidies.

Answer 3

C
Nutrition labeling regulations are enforced by the U.S.Food and Drug Administration.

Question 4

Bacterial food poisoning is caused by

A) ingestion of toxic bacteria.
B) toxins produced by bacteria in the intestines.
C) toxins produced by bacteria in the bloodstream.
D) ingestion of toxins produced by bacteria in the food before it is eaten.

Question 5

Hazard Analysis and Critical Control Point (HACCP)food safety systems

A) include testing to ensure that food will not cause food-borne illness.
B) allow food safety inspectors to critique the food production process without visiting the site.
C) can be used only in restaurants and food-service facilities.
D) help prevent food-borne illness by controlling specific aspects of food production.

Question 6

Farmers use pesticides to

A) increase the shelf life of foods.
B) control plant diseases.
C) prevent food-borne disease.
D) genetically modify crops.

Question 7

Leftovers placed in the refrigerator should be stored at or below

A) 32° F.
B) 40° F.
C) 42° F.
D) 45° F.

Question 8

Meals provided by the National School Lunch Program must provide

A) a variety of foods from each food group throughout the week.
B) about one-third of a child's Recommended Dietary Allowance for key nutrients.
C) meals familiar to key ethnic groups in each local school.
D) free lunchtime meals for all students regardless of income.

Question 9

Under the Commodity Supplemental Food Program.foods that are good sources of nutrients that are often lacking in the diets of low-income populations are

A) bought by the government to distribute to the needy.
B) sold below market value in areas of poverty.
C) sent to Third World countries.
D) processed to make nonperishable food items.

Question 10

Under the Supplemental Nutrition Assistance Program (SNAP).food stamps are supposed to supplement a household's food needs for

A) 1 week.
B) 2 weeks.
C) 1 month.
D) 2 months.

Question 11

Lead absorption is increased in children with

A) malnutrition.
B) iron deficiency.
C) high sugar intakes.
D) unsafe drinking water.

Question 12

To prevent ingesting food-borne parasites that might be present in meat.an important strategy is to

A) thoroughly reheat leftovers.
B) freeze the meat before cooking.
C) cook the meat thoroughly before eating.
D) store the meat in air-tight packaging.

Question 13

The WIC program provides nutritious foods to

A) low-income women with high-risk pregnancies and mothers with infants of birth weight less than 4 lb.
B) children between the ages of 2 and 5 from low-income families who are enrolled in a preschool program.
C) all pregnant and postpartum women and their children younger than 5 years of age.
D) low-income women who are pregnant and their children who are younger than 5 years of age.

Question 14

Nutrition programs established by the government for the elderly include

A) the Share a Meal campaign.
B) drive-through meals.
C) a congregate meals program.
D) the Nutrition Supplements Program.

Question 15

The overall effect of food additives on the nutritional value of foods is that they

A) decrease nutritional value.
B) sometimes increase nutritional value.
C) have no effect on nutritional value.
D) are legal only if they increase nutritional value.

Question 16

The bacterial toxin that may contaminate improperly canned green beans is produced by

A) Staphylococcus aureus.
B) Salmonella typhi.
C) Listeria monocytogenes.
D) Clostridium botulinum.

Question 17

The main government agency responsible for food safety is the

A) Centers for Disease Control and Prevention (CDC).
B) U.S. Food and Drug Administration (FDA).
C) U.S. Public Health Service (PHS).
D) Federal Trade Commission (FTC).

Question 18

Mercury poisoning is most often caused by eating

A) raw seafood.
B) improperly canned foods.
C) fish from contaminated water.
D) crops grown with pesticides.

Question 19

Farming methods that use natural means of pest control without the use of synthetic pesticides are called

A) fossil fuel.
B) genetically modified.
C) organic.
D) irradiated.

Question 20

If a health practitioner were to travel around the world.the deficiency he or she is most likely to encounter in populations overall is

A) zinc deficiency.
B) biotin deficiency.
C) iron deficiency.
D) ascorbic acid deficiency.

Question 21

A microorganism that can live and grow without oxygen is called

A) aerobic.
B) anaerobic.
C) antioxidant.
D) antibiotic.

Question 22

Most food-related hazards to consumers are caused by

A) food-borne illness.
B) overuse of additives.
C) contamination of foods with pesticides.
D) eating fish from contaminated water.

Question 23

Standard information on the Nutrition Facts panel on a food label includes

A) the serving size.
B) cooking instructions.
C) whether the product is kosher.
D) total calories per container.

Question 24

To increase shelf life.an example of a food that may be treated by irradiation is

A) an apple.
B) yogurt.
C) a hotdog.
D) milk.

Question 25

If a food label states the product is low in cholesterol.it must also be low in

A) sodium.
B) calories.
C) saturated fat.
D) total fat.

Question 26

A food item that may contain lecithin is

A) baking soda.
B) ice cream.
C) baked potato.
D) whole wheat bread.

Question 27

A possible cause of the spread of illness by food contaminated with Escherichia coli could be

A) a mother who forgets to wash her hands after changing her infant's diaper and then cooks dinner.
B) eating leftover restaurant food that has been stored in the refrigerator for 24 hours.
C) using home-canned green beans to make a green bean casserole for a family meal.
D) keeping a dish containing meat and vegetables warm on a restaurant steam table for an hour.

Question 28

A food item that is a particularly effective carrier of staphylococcal food poisoning is

A) potato salad.
B) an apple.
C) milk.
D) rice.

Question 29

Someone who has flu-like symptoms (severe diarrhea.fever.and headache)2 days after attending a catered event probably has

A) influenza.
B) a food-borne infection.
C) bacterial food poisoning.
D) heavy metal poisoning.

Question 30

An example of a food covered by a Special Supplemental Nutrition Program for Women.Infants.and Children (WIC)voucher would be

A) crackers.
B) fortified cereal.
C) ice cream.
D) sausage.