Test Bank Answers The Food Supply Chapter 3 2nd Edition

Perspectives in Nutrition, A Functional Approach, 2e (Byrd)

Chapter 3 The Food Supply

1) 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.

2) The percentage of U.S. households considered food insecure is ________.

A) 3

B) 13

C) 23

D) 73

3) 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

4) 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

5) 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

6) The most common micronutrient deficiencies seen in developing countries 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

7) The proportion of underweight children worldwide is approximately:

A) 46%

B) 26%

C) 16%

D) 6%

8) 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.

9) 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.

10) 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

11) 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

12) 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

13) 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

14) 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

15) 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.

16) 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

17) 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

18) 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.

19) 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

20) FDA has limited the use of sulfites on raw vegetables and 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

21) 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

22) ________ 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

23) Perishable foods should be held either below ________ °F or above ________ °F.

A) 32, 98

B) 51, 75

C) 181, 212

D) 41, 135

24) The temperature danger zone for growth of pathogenic bacteria is ________.

A) 32-165°F

B) 60-165°F

C) 41-135°F

D) 135-212°F

25) Coughing and sneezing on foods can allow ________ to contaminate the food.

A) Staphylococcus aureus

B) Vibrio cholerae

C) Clostridium botulinum

D) hepatitis A

26) 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.

27) 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

28) The bacterium ________ grows only in anaerobic environments.

A) Escherichia coli

B) Vibrio parahemolyticus

C) Listeria monocytogenes

D) Clostridium botulinum

29) ________ can grow at refrigeration temperatures.

A) Escherichia coli

B) Salmonella

C) Clostridium botulinum

D) Listeria monocytogenes

30) 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

31) 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

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

A) Toxoplasma gondii

B) Trichinella spiralis

C) Staphylococcus aureus

D) Aflatoxin

33) 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

34) 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

35) 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

36) 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

37) 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.

38) Fish and 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.

39) 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

40) 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

41) 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

42) 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

43) 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

44) 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) Egg dishes should be cooked to a temperature of 140 degrees F.

D) Avoid using wooden cutting boards.

45) 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

46) In general, cooking poultry and ground meat to ________ °F is sufficient to kill pathogenic organisms.

A) 125

B) 135

C) 165

D) 85

47) 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 Shigella dysenteriae, from contaminated food and water

48) 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.

49) A healthy diet with plenty of ________ may reduce lead absorption in children.

A) protein

B) vitamin C

C) iron

D) potassium

50) 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

51) Fish most likely to contain methylmercury are ________.

A) large fish, such as shark and swordfish

B) shellfish

C) farm-raised fish

D) freshwater fish

52) 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

53) Foods most likely to include pesticide residues are ________.

A) fruits and vegetables

B) meats

C) fish and shellfish

D) grain products

54) 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

55) A pesticide tolerance is 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

56) 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.

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

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

59) Most foodborne illnesses are typically immediately diagnosed and treated.

60) In the U.S., food labels must indicate the presence of irradiated ingredients, except for dried seasonings.

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

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

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

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

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

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

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

Match the term with its definition.

A) Anaerobic bacterium that usually causes abdominal pain and diarrhea lasting 1 day or less

B) Undercooked poultry and unpasteurized milk are sources of these bacterium. One of the leading causes of foodborne illness in the U.S

C) Bacterium that can cause premature birth and stillbirth

D) Bacterium that lives in intestines of animals and humans; the consumption of undercooked eggs causes about 20% of cases

E) Anaerobic bacterium that produces a neurotoxin that causes muscle weakness and paralysis. Can be fatal

68) Clostridium botulinum

69) Listeria monocytogenes

70) Salmonella species

71) Campylobacter jejuni

72) Clostridium perfringens

Match the term with its description.

A) Causes nerve damage, poor learning, and birth defects. To limit ingestion of this compound, children and pregnant and breastfeeding women are advised to avoid or limit their consumption of certain types of fish.

B) Used to promote growth in food animals

C) By-product of various industrial processes; fish from contaminated waterways are a major source

D) Products applied to agricultural products to eliminate insects, weeds, fungus, molds, and rodents

E) A major source is from paint dust in older homes but mineral supplements and some imported foods may also be contaminated

73) Methylmercury

74) Pesticides

75) Antibiotics

76) Lead

77) Dioxins

Match the term with its description.

A) A toxin produced by a mold

B) Parasite found in water or contaminated food

C) Parasite found in raw or undercooked fish

D) A parasite that causes illness lasting weeks to months. Wild game is a source.

E) A toxin found in improperly prepared pufferfish

78) Tetrodotoxin

79) Cyclospora cayetanensis

80) Anisakis

81) Trichinella spiralis

82) Mycotoxin

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

84) List 4 steps that travelers to developing countries can take to prevent traveler's diarrhea.

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

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

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

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

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

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

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

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

93) How do intentional food additives differ from incidental food additives? Give an example of each.

94) Which of the following is generally not a consumer concern about GM foods?

A) Loss of genetic diversity

B) Development of Bt-resistant insects

C) Hyperactivity in children

D) Addition of allergens to GM foods

95) Cloned animals are ________.

A) genetically unique

B) not genetically modified

C) common in our food supply

D) approved for use by the USDA

96) Which of the following is a food additive that breaks down macronutrients found in foods?

A) Enzyme

B) Anticaking agent

C) Leavening agent

D) Stabilizer

97) Why is sodium nitrite allowed to be used as a food additive?

A) It is generally recognized as safe.

B) It helps to prevent the growth of Clostridium botulinum.

C) There is not enough credible research confirming the conversion of sodium nitrite to the carcinogenic agent nitrosamine.

D) All choices are correct.

98) When a slice of fresh apple turns a brown color, this is most likely the result of ________.

A) oxidation

B) dehydration

C) microbial contamination

D) treatment in the ripening process

99) Which of the following agency would be most appropriate to contact if you felt a local restaurant was not handling their food safely?

A) Environmental Protection Agency

B) State and local government

C) Food and Drug Administration

D) U.S. Department of Agriculture

100) Which of the following is true about bisphenol A (BPA):

A) BPA is a food additive used to increase shelf life of canned foods.

B) Almost all individuals in the U.S. consume BPA and excrete it in their urine.

C) BPA is not considered a threat during fetal development.

D) The FDA has banned use of BPA.