Deck 13: Community Food Supply and Health

Question 1

Leftovers placed in the refrigerator should be stored at or below _____° F.

A) 32
B) 40
C) 42
D) 45

Answer 1

B
Home refrigerator temperatures should be maintained at 40° F or lower.

Question 2

The main government agency responsible for food safety is the

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

Answer 2

B
The U.S.Food and Drug Administration is responsible for ensuring,among other things,that America's food supply is safe,pure,and wholesome.

Question 3

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.

Answer 3

C
Organic farming methods use natural means of pest control and meet the standards set by the U.S.Department of Agriculture National Organic Program.Organic foods are grown without the use of synthetic pesticides or fertilizers,sewage sludge,or ionizing radiation.

Question 4

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 food production 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 5

Mercury poisoning is most often caused by eating which of the following?

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

Question 6

The Food and Drug Administration enforces federal regulations pertaining to

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

Question 7

The WIC program provides nutritious foods to

A) low-income pregnant women who's infant's birth weight is less than 4 lbs.
B) all children between the ages of 2 and 5 who are in a preschool program.
C) all pregnant women and their children younger than 5 years who live in rental housing.
D) low-income women who are pregnant or breast-feeding and their children who are younger than 5 years.

Question 8

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 9

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 10

Farmers use pesticides to

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

Question 11

One of the most common deficiencies in the world is _____________ deficiency.

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

Question 12

Children exposed to high levels of lead are at risk for

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

Question 13

Lead absorption is increased in children with

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

Question 14

The National School Lunch Program provides meals for

A) low income children.
B) all students.
C) children at nutritional risk.
D) children younger than 12 years.

Question 15

Nutrition programs established by the government for the elderly include

A) Share a Meal.
B) Drive-Through Meals.
C) Congregate Meals Program.
D) Nutrition Supplements Program.

Question 16

A health claim approved by the FDA is

A) apples and the prevention of hypertension.
B) low sodium and the prevention of hypertension.
C) zinc and the prevention of wounds.
D) spinach and the prevention of diabetes.

Question 17

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 18

Under the Commodity Supplemental Food Program,surpluses of perishable foods are

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

Question 19

To prevent food-borne parasitic infections,an important consideration for meat is to

A) buy from a reliable source.
B) freeze before it is cooked.
C) cook thoroughly before eating.
D) store raw meat in air-tight packaging.

Question 20

Food additives _____ the nutritional value of foods.

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

Question 21

To increase shelf life,which of the following may be treated by irradiation?

A) apples
B) yogurt
C) hotdogs
D) milk

Question 22

If a food has a label description of low cholesterol,it must also be low in

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

Question 23

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

A) potato salad.
B) an apple.
C) sweet potato.
D) a soda cracker.

Question 24

A food item that contains lecithin is

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

Question 25

An example of a food covered by a Women,Infants,and Children (WIC)voucher would be

A) lemonade.
B) fortified cereal.
C) popsicles.
D) chocolate chip cookies.

Question 26

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 27

A microorganism that can live and grow without oxygen is called

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

Question 28

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

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

Question 29

A health claim allowed by the Food and Drug Administration would be

A) low sodium and the prevention of hypertension.
B) a low-carbohydrate diet and the prevention of obesity.
C) supplemental vitamin A and the prevention of osteoporosis.
D) high protein intake and an increased risk of cancer.

Question 30

Someone who has flu-like symptoms (severe diarrhea,fever,and headache)3 days after attending a catered event probably has

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