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Q:
discuss the use of packaging materials for foods designed to be exposed to microwave cooking. how can you determine if an unlabeled glass or ceramic container is microwave-safe?
Q:
discuss the formation and significance of acrylamide and dioxins in food.
Q:
give examples of different types of indirect food additives and explain how they become part of the food supply.
Q:
discuss safety of aspartame for the general population and for people with pku.
Q:
what are the advantages and disadvantages of using msg in foods?
Q:
discuss appropriate uses of vitamins and minerals as food additives.
Q:
list the major antioxidant additives in the food supply and their side effects in human beings.
Q:
what are sulfites? explain current fda regulations regarding their use.
Q:
list four appropriate uses for nutrient additives to foods.
Q:
explain the food manufacturers responsibilities for the use of food additives.
Q:
what is the meaning and significance of the delaney clause? why is it believed by many to be too strict and inflexible?
Q:
list several advantages for the use of food additives.
Q:
discuss regulations governing the production and labeling of organic foods. how can pesticide residues be monitored in the body?
Q:
describe the use of alternatives to conventional chemical application for the control of agricultural pests.
Q:
discuss the concerns of the public regarding the use of pesticides. describe methods to minimize intake of pesticide residues on foods.
Q:
how are pesticides regulated and monitored in the u.s. food supply?
Q:
give several examples of naturally occurring toxicants in foods and appropriate methods to minimize exposure to them.
Q:
discuss the importance of mercury in the food chain. what population groups are most susceptible to mercury toxicity? what are the recommendations concerning consumption of foods containing mercury?
Q:
describe the effects of environmental contaminants, including the bioaccumulation of toxic substances.
Q:
what steps can consumers take to minimize nutrient losses during food preparation?
Q:
what is food irradiation and how is it regulated? explain the pros and cons of irradiation as a food-processing method.
Q:
explain the precautions that should be taken to minimize the risk of travelers diarrhea.
Q:
discuss consumer concerns about irradiation.
Q:
list safe-handling practices for milk and cheeses, eggs, honey, mixed salads, seafood, and picnic foods.
Q:
what is cross-contamination and how can it be minimized?
Q:
what precautions should consumers take when selecting and consuming seafood?
Q:
what steps can consumers take to ensure food safety in the kitchen?
Q:
describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6 days), and late onset (after 7 days).
Q:
list three major pathogenic microbes that are transmitted by foods; describe their food sources, symptoms of sickness, and methods of prevention.
Q:
list at least 6 symptoms that are associated with the contraction of foodborne illness.
Q:
cite examples of outbreaks of foodborne infections from consumption of food products sold by the food industry.
Q:
list the major functions of the following agencies that monitor the nations food supply: cdc, epa, fao, and usda.
Q:
matching 1>term that designates the ability of a substance to harm living organisms if enough is consumed 2>term designating that a substance is possibly toxic under normal use conditions 3>typical foodborne infection that results from eating undercooked or raw shellfish 4>the act of concentrating contaminants within the flesh of animals high on the food chain 5>toxic compound common in cabbage, turnips, and radishes 6>poisonous narcotic-like substance present in potato sprouts 7>term that describes the maximum amount of a pesticide residue permitted on a food when the chemical is used according to directions 8>term that indicates that the risks for consumption of pesticides on foods are acceptable 9>acronym for a list of food additives long believed to be safe 10>zone between the normal concentration used and that in which a hazard exists 11>class of substances that are purposely added to foods 12>substance added to cured meats to preserve color 13>carcinogenic substances formed within the stomach 14>organization that is responsible for certifying food colors 15>a food additive known to destroy thiamin 16>a preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes 17>flavor enhancer 18>hormone that promotes growth and milk production in cows 19>substance used to remove caffeine from coffee 20>organization that is responsible for ensuring that public water systems meet minimum health standards a.bgh b.bht c.epa d.fda e.msg f.gras g.safe h.sulfite i.hazard j.nitrite k.toxicity l.solanine m.hepatitis n.goitrogen o.nitrosamines p.bioaccumulation q.margin of safety r.tolerance
Q:
which of the following is a feature of fda regulations for genetically engineered foods? a.all of these foods must be specially labeled b.all foods are required to be tested for safety c.only those foods for children under 5 years of age are required to be tested for safety d.the foods are not required to be tested if their new gene simply prevents synthesis of a protein
Q:
currently, what is the chief source of rennin, an enzyme used by the food industry for the production of cheese? a.calf stomach b.pig intestines c.genetically engineered viruses d.genetically engineered bacteria
Q:
genetic engineering of broccoli to increase the selenium content has inadvertently lowered the content of a.fiber, an indigestible carbohydrate b.vitamin c, a water-soluble antioxidant c.sulforaphane, an anticancer phytochemical d.chlorophyll, a magnesium-containing substance
Q:
improvements in nutrient composition, such as when corn is genetically modified to contain higher amounts of its limiting amino acids, is a strategy known as a.biofortification b.reverse dna enrichment c.usda approved enrichment d.frankenfood transdevelopment
Q:
which of the following is a feature of bottled waters that are sold to consumers? a.bottled water is classified as a food and is regulated by the fda b.cost and stability are the two main reasons for choosing to use bottled water c.bottled water is classified as an indirect additive to the diet and is regulated by the epa d.government regulations mandate that labels on bottled water reveal sources and heavy metal content
Q:
what is the most common source of bottled water? a.glacier run-off b.springs and wells c.rivers in the wilderness d.municipal water supplies
Q:
what is the process by which water is purified by pressurizing it and forcing it across a membrane? a.ozonation b.distillation c.reverse osmosis d.activated carbon filtration
Q:
what is the average yearly intake (gallons) per person of bottled water in the united states? a.1 b.5 c.25 d.45
Q:
what is the chief purpose of using ozone as a commercial water treatment? a.it kills microorganisms b.it complexes with heavy metals c.it stabilizes the carbon filtration process d.it promotes chlorine dissipation and thus enhances taste
Q:
water that has the odor of rotten eggs is most likely contaminated with a.sulfur b.dioxins c.giardia d.cryptosporidium
Q:
which of the following is a characteristic of home water treatments? a.activated carbon filters are effective in removing chlorine b.most home filtration systems are highly efficient at removing virtually all types of contaminants c.boiling the water is effective at removing all organic chemicals as well as killing microorganisms d.most home filtration systems combine the processes of heavy metal removal, killing of microorganisms, softening of the water, and addition of enhancers
Q:
which of the following is not among the minerals most associated with unpleasant characteristics of potable water? a.iron b.calcium c.manganese d.phosphorus
Q:
what substance is commonly added to public water supplies to disinfect the water? a.ozone b.fluoride c.chlorine d.penicillin
Q:
what is meant by potable water? a.water fit for drinking b.water that must be boiled before drinking c.water that must be chlorinated before drinking d.water suitable only for use on lawns and gardens
Q:
which of the following is a feature affecting the public water supply? a.surface water is derived primarily from underground aquifers b.contaminants break down more slowly in groundwater than in surface water c.groundwater sources are most susceptible to contamination by runoff of pesticides and wastes from highways d.contaminants such as gasoline from leaking underground storage tanks are likely to primarily affect the quality of surface water
Q:
which of the following is a property of chlorination of the public water system? a.it has a high cost to benefit ratio b.it imparts a pleasant taste to the water c.it reduces dental caries formation in children d.it is associated with an increase in bladder cancer
Q:
which of the following is a characteristic of antibiotic use in livestock? a.development of antibiotic-resistant organisms is very rare b.proper cooking of the meat destroys any traces of antibiotics c.farmers use more than 5 times more antibiotic in livestock than physicians use in people d.because the antibiotics have a short half-life, the fda permits slaughter of the animals at any time
Q:
which of the following is a feature of bovine growth hormone use in the united states? a.it decreases udder infections in cows b.none can be detected in meat or milk of cows receiving it c.if consumed from foods, it is denatured by enzymes in the gi tract d.if consumed from foods, it could potentially stimulate receptors for human growth hormone
Q:
which of the following is a feature of hormones used in food production? a.hormone-treated cattle result in leaner meats b.the cost of using hormones usually results in higher-priced but better quality products c.bovine growth hormone given to cattle does not show up as residues in the meat or milk d.they are naturally occurring substances and therefore require only minimal regulation by the fda and usda
Q:
which of the following is a characteristic of antibiotic use in animals raised for human consumption? a.antibiotics are used in animal feed to enhance growth b.antibiotic use in dairy cows often gives the milk off-flavors c.the antibiotic levels are essentially zero by the time the food reaches consumers d.although some antibiotics may be present in the food, the level is too low to induce adverse side effects even in sensitive people
Q:
what classification is given to a substance that leaches from the inside lining of a can into the fruit, resulting in an off-flavor? a.direct additive b.indirect additive c.migratory contamination d.peripheral contamination
Q:
which of the following is an example of an indirect food additive? a.nitrites b.vitamin e c.irradiation d.tin from the can
Q:
which of the following is a characteristic of decaffeinated coffee? a.food manufacturers sometimes use steam to remove the caffeine b.by law, the product label must state the method of caffeine removal c.the most effective method for removing the caffeine is treatment with sodium chloride d.the fda mandates that the chemical residue remaining from the decaffeination process must be zero
Q:
what is the standard chemical used to remove caffeine from coffee beans? a.nitric acid b.sodium propionate c.methylene chloride d.polybrominated biphenyl
Q:
which of the following is a food contaminant formed during chlorine treatment of wood used in the manufacture of paper? a.dioxin b.alginate c.acrylamide d.hydrochloride
Q:
which of the following toxic substances are formed from production of paper products used in food packaging? a.pbbs b.urps c.dioxins d.bht and bha
Q:
why should consumers use only specialized glass or ceramic containers rather than common packaging materials to heat foods in microwave ovens? a.several types of common packaging materials may catch on fire b.many common packaging materials contain traces of pcbs, which are released into the food c.there are substances in common packaging materials that can migrate into the food and present a health hazard d.many substances in common packaging materials interact with flavor components in food and impart off-flavors
Q:
to determine quickly if a particular glass or ceramic vessel is safe for use in a microwave oven, place the empty container in the microwave and cook it for one minute; the container should feel a.cool b.lukewarm c.warm d.hot
Q:
what carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures? a.dioxins b.acrylamides c.carrageenan d.nitrosamines
Q:
which of the following foods represents a common source of acrylamide intake in the united states? a.raw fruits b.french fries c.raw vegetables d.grilled seafood
Q:
what happens when beverages containing aspartame are stored at warm temperatures for prolonged periods? a.methanol is produced b.ketone bodies appear c.the aspartic acid becomes oxidized d.the sweetness level becomes exaggerated
Q:
which of the following is a feature of aspartame? a.its sweetness increases with heat b.it is made up of three amino acids c.it is recommended for people with pku d.two of its breakdown products include methanol and formaldehyde
Q:
what sweetener should be avoided by people with pku? a.neotame b.sucralose c.aspartame d.acesulfame-k
Q:
the upper safe level of intake for aspartame-sweetened soft drinks (cans/day) for a normal 70 kg adult is approximately a.1 b.5 c.10 d.20
Q:
what are bacteriophages in the food supply? a.intentional food additives b.unusually deadly foodborne bacteria c.two or more pathogenic organisms on the same food d.bacteria that are resistant to common cooking methods
Q:
which of the following is the most common use for adding carotenoids to foods? a.to color the food b.to extend shelf life c.to inhibit microbial growth d.to inhibit nitrosamine formation
Q:
which of the following is a feature of food colors? a.caramel is an approved natural food color b.most food color additives are artificial colors c.carotenoids are used to color foods blue and green d.natural food colors have lower standards of purity and safety than artificial colors
Q:
what additive common to asian foods is thought to be associated with acute, temporary intolerance reactions? a.nitrites b.carotenoids c.monosodium glutamate d.polybrominated biphenyl
Q:
which of the following conditions is known to make people more sensitive to experiencing the msg symptom complex? a.obesity b.asthma c.diabetes d.hypertension
Q:
which of the following is not among the features of monosodium glutamate in foods? a.it is a gras ingredient b.it is not allowed in infant foods c.it enhances the tastes of sweet, salty, bitter, and sour d.it induces adverse reactions primarily in people with diabetes
Q:
which of the following is a flavor-enhancing food additive? a.bht b.beta-carotene c.sodium propionate d.monosodium glutamate
Q:
what is the largest single group of food additives? a.flavoring agents b.artificial sweeteners c.antimicrobial agents d.artificial coloring agents
Q:
the flavor enhancer msg represents a dietary source of a.sulfite b.sodium c.acrylamide d.bicarbonate
Q:
which of the following is a feature of the substance bht? a.it is a food antimicrobial b.it is a common food colorant c.it contributes significantly to the total additive intake from the diet d.it decreases cancer formation when given in large amounts to animals exposed to carcinogens
Q:
which of the following properties is shared by vitamins c and e, bha and bht, and sulfites? a.flavor enhancers b.antimicrobial agents c.antioxidant activities d.incidental food additives
Q:
which of the following is not among the common antioxidant agents used by food processors? a.bha b.bht c.solanine d.vitamin e
Q:
sulfites are a prohibited additive for refined grain products in the united states because they a.destroy thiamin b.impart off colors c.impart off flavors d.shorten the shelf-life