Nutrition Essentials A Personal Approach 1st Edition by Schiff – Test Bank

Unit 11

Nutrition for Your Life, Environment, and World

Multiple Choice Questions

1. Pathogens
   A. cause oxidation of nutrients.
   B.  are disease-causing microbes.
   C.  damage DNA.
   D.  protect cells from free radical destruction. 

2. Which of the following U.S. government agencies regulates the proper use of pesticides?
   A.Agricultural Research Service
   B. Environmental Protection Agency
   C. Department of Agriculture
   D. Food and Drug Administration

3. Which of the following agencies is responsible for inspecting restaurants for food-related safety problems?
   A.state public health department
   B. federal Environmental Protection Agency
   C. federal Food and Drug Administration
   D. local health department

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.02 Discuss the government’s role in protecting the food supply.
Module: 11.02 How Safe Is My Food?
Section: 11.02a The Role of Government Agencies in Food Safety
Topic: Food Supply

4. Which of the following statements is true?
   A.In the United States, people rarely suffer from food-borne illnesses.
   B. The U.S. Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards.
   C. A food’s odor or appearance is not a reliable indicator of whether it is safe to eat.
   D. An undercooked hamburger patty is the most likely source of giardia.

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.04 Describe signs and symptoms of common food-borne illnesses.
Module: 11.02 How Safe Is My Food?
Section: 11.02e Preventing Food-Borne Illness
Topic: Food Supply

5. Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.
   A. 20
   B.  40
   C.  60
   D.  90

Blooms Level: 1. Remember
Learning Outcome: 11.02.04 Describe signs and symptoms of common food-borne illnesses.
Module: 11.02 How Safe Is My Food?
Section: 11.02e Preventing Food-Borne Illness
Topic: Food Supply

6. Which of the following statements is true?
   A.Freezing food kills the pathogenic bacteria it contains.
   B. After a meal, refrigerate leftovers within 5 hours.
   C. Raw ground beef is often a source of E. coli O157:H7.
   D. Giardia is a tiny worm that lives in raw fish.

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.03 List some common types and sources of pathogens that can cause food-borne illness.
Module: 11.02 How Safe Is My Food?
Section: 11.02e Preventing Food-Borne Illness
Topic: Food Supply

7. Which of the following foods is likely to be a source of Salmonella?
   A.canned applesauce
   B. honey
   C. oatmeal
   D. raw chicken

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.06 Describe ways you can reduce the risk of food-borne illness.
Module: 11.02 How Safe Is My Food?
Section: 11.02e Preventing Food-Borne Illness
Topic: Food Supply

8. Vince enjoys cooking, but he wants to reduce the chances that his food preparation practices result in food-borne illness. Which of the following steps can he take to reduce this likelihood?
   A.wipe his hands on a paper towel before preparing food
   B. thaw frozen foods at room temperature
   C. cook foods to proper internal temperatures
   D. store raw meat and chicken in the same plastic bag

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.06 Describe ways you can reduce the risk of food-borne illness.
Module: 11.02 How Safe Is My Food?
Section: 11.02e Preventing Food-Borne Illness
Topic: Food Supply

9. Three days after eating an undercooked hamburger patty at a picnic, Grace experienced intestinal cramps and bloody diarrhea. When Grace became too weak to walk, her roommate took her to the emergency room of a hospital. Grace required treatment for kidney failure. Based on this information, which of the following food-borne pathogens was most likely responsible for Grace’s serious illness?
   A.E. coli O157:H7
   B. Staphylococcus aureus
   C. Bacillus cereus
   D. Trichinella

Blooms Level: 2. Understand
Gradable: automatic
Learning Outcome: 11.02.04 Describe signs and symptoms of common food-borne illnesses.
Module: 11.02 How Safe Is My Food?
Section: 11.02c Signs and Symptoms of Common Food-Borne Illnesses
Topic: Food Supply

10. Which of the following foods often is a source of a toxin produced by Staphylococcus aureus?
    A.potato salad
    B. ripe bananas
    C. canned green beans
    D. uncooked brown rice

Blooms Level: 1. Remember
Gradable: automatic
Learning Outcome: 11.02.04 Describe signs and symptoms of common food-borne illnesses.
Module: 11.02 How Safe Is My Food?
Section: 11.02d How Do Pathogens Get Into Your Food?
Topic: Food Supply