Nutr313 Exam 4 Quizlet link:

https://quizlet.com/32313927/nutr313-exam-4-flash-cards/

These are the links that I found to be helpful while taking the exam

https://quizlet.com/57504927/chapter-13-safety-of-our-food-supply-flash-cards/

https://quizlet.com/110069242/chapter-13-flash-cards/Good luck!

Food Safety
Food Safety in North American food supply
The greatest health risk from food today is contamination by viruses and bacteria and, to a
lesser extent, by various forms of fungi and parasites. These microorganisms can all cause
foodborne illness.

In North America there is concern about health risks from chemical foods but most incidents of
foodborne illness is from microbial contamination.

 The incidence of foodborne illness is rising because of all the following factors
except????

1-Microbial contamination The global food supply is sufficient to keep up with world population
growth.

Food spoilage is a natural occuring event in all foods.First differentiate from food spoilage –
there eared changes that take place in food naturally – oxidation of fast cause rancidity – staling
of breeds, molding, caking, curling and acids in milk – we delay spoilage in foods with additives
(preservatives) – touch on in a minute and later
2-Health risks from chemicals on food
.On a day-to-day basis, food additives cause only about 4 % of all cases of foodborne illness in
North America.

Food contaminants – things in the food that do not belong in the body
•Pathogens (microorganisms, germs, microbes)– most applicable/ relevant to teach - can
control this one -- and know most by researchm

The other two can be avoided by eating minimally adulterated food (organic, fewer ingredients,
more raw , – super trendy – called eating CLEAN)

•Additives – just avoid – will teach you how to recognize them and what they are used for in the
FPD lecture

•Toxicants– pesticides, residues, byproducts, etc. can buy organic to avoid some
Natural - fish , mushroom fungi , oxalates (inhibit mineral absorption) , lead, etc.
Adulterants– pesticides
Chemical hazards here too – cleaners, aluminum, copper, etc.
•Matter – bolts, hair, staple, etc.

4 types of biological hazards that get into our bodies through food
(bacteria and viruses are greatest health risk in US)

1. Bacteria – most common food hazard

Salmonella – most common – most common by far will focus on bacteria most
E. coli O157:H7 – popular b/c linked to some serious cases and deaths (hamburger and
spinach)
Listeria – popular lately ?
Shigella
Staphylococcus aureus
These all vary in food sources, the route of transmission, the system (or part of body they
affect), symptoms, time to onset, etc. too much to cover – refer to table for specifics on each
bacteria
***Helpful table for test TEST keep a tab open***
Table 13-3 Bacterial Causes of Foodborne Illness
Table 13-4 Viral Causes of Foodborne Illness
Table 13-5 Parasitic Causes of Foodborne Illness

Growth Factors – “FAT TOM

Food – Nutrients such as protein
Acidity and pH
Temperature – The “Danger Zone” exists between 41°F and 135°F,creating prime growth
conditions for bacteria.
Time – The amount of time food remains in the Danger Zone
Oxygen – the availability of oxygen for bacteria (some can grow without oxygen – anaerobic
bacteria)
Moisture – Water level is critical to growth

If you add moisture with a non acidic food with oxygen, temperature, and time it can create a
perfect combination for a foodborne illness risk. Microbes replicate in an exponential fashion.
An exception to this general rule is clostridium botulinum which does not require oxygen in order
for it to thrive.(anaerobic bacteria)
2. Viruses - less common to food born -- and preventable with hand washing – don’t replicate in
food, so time temperature is out
Hepatitis A Norovirus
3. Parasites – not common – Trichinosis (pork)

4. Fungi – don’t cause FBI – just quality – mold

Population at Risk
very young salmonella in infants under 1 is high risk – charts start high and drop off when age is
the y axis and cases is x
elderly- like infants, salmonella higher in those over 60. So much so that CSFAN has an entire
link for elderly
great article about how high the need is for FS skills in assisted living facilities
pregnant/lactating – especially the pathogen listeria (soft cheese)
impaired immune system - AIDS, cancer/chemo patients
Intoxication VS. Infection
Some pathogens produce toxins that make you sick and the toxins are more likely to affect the
neurological system.
High count of pathogen makes you sick themselves and it causes a bacterial infection.

Symptoms(immunological responses) manifest in the body as it attempts to get expel pathogens

such as vomiting, cramping, diarrhea, and fever. Diarrhea occurs from the gut pulling in water.
Vomiting is another outlet for the body to get rid of these pathogens and cramping goes along.
Also, fever as the body's response to make the an inhospitable environment and kill those
pathogens.

Do not confuse food allergies with foodborne illnesses. Food allergies produce an immune
response to a specific food but if you are just intolerant(sensitive) to certain foods such as
lactose intolerance you can still eat it but you have trouble digesting it and you feel
uncomfortable but no immune response.

Food Safety Standards

CONTROL – develop and implement food safety programs

USDA – FSIS inspects processing plants (meat, poultry, grain, egg) – more in food development
and testing
Consumer Program: Fight Bac Campaign – 4 steps to food safety (clean, separate,
cook, chill) Tip flyers/brochures – holiday food safety and group feeding, tailgating,
BBQing (what foods should be given special attention thawing, holding)

FDA – Center for food safety and applied nutrition, use of safe ingredients, accurate labels,
seafood not just food safety in terms of FBI– also additives, preservatives, pesticides… more
comprehensive cite. But good search engine
***can also report illnesses and adverse reactions here. Regulatory Program: Food Code and
Restaurant Inspection program (grades ABD…)

CDC – responds to FBI – surveys and help in disease prevention

Program – Tracks incidence data under CDC Food Net.
EPA – controls residue levels – water safety
Process Control
Be a consciences shopper when buying ground beef inherent to E.coli, eggs and raw poultry are
inherent to salmonella, soft cheeses in super inherent to listeria.
Don’t buy cheap versions of foods you are cautious of FBI because they have less food safety
regulations.
Be aware of the most recent recalls.

Preparation
Cleanliness- wash your hands often(salmonella is common in preparation surfaces)
Hepatitis A can be prevted from washing hands after using the restroom it lives in our
gastrointestinal tract inside the body and symptoms do not appear until two weeks of
contamination.
You can acquire a staph infection through preparation of food and having a cut or wounds.

Cooking
 •Cooking - State Mandated Cooking temperatures (best way to prevent is to cook foods
accordingly)
 Internal temp of 165° F for 15 seconds- Poultry, Stuffed
fish/meat/poultry/ratites/pasta, Stuffing containing poultry/fish/meat/ratites
 Internal temp of 155° F for 15 seconds - injected meats, Raw eggs broken but not
prepared for immediate service, Comminuted meat (ground pork, beef, etc.) and fish
 Internal temp of 145° F for 15 seconds - Raw eggs broken and prepared to order for
immediate service, Fish, Game animals , Any single pieces (steaks, chops, cutlets, etc.)
of meat not specifically mentioned elsewhere (pork, lamb, beef, etc.)
 Exceptions:
 Consumer Advisory - There is any deviation from specified minimum final cooking
temperatures, and A food facility employee attempts to serve the undercooked product
to a customer (like writing it on the menu – eggs over easy could increase risk for food
illnesses)
Holding and Serving(buffets)
**Keep food out of the Danger Zone**
Generic 40- F degrees
Cold holding has to be below 40 when they inspect in buffets and hot holding has to be over .
Cooling Foods
QUICKLY
•Proper Cooling – Time/Temperature Requirements
Cool food down from (+135°F to 70°F) within 2 hours
Continue to cool food from (70 F to 41F) within 4 hours
Total cooling time = 6 hours
Cooling techniques
shallow pans, icing down, adding ice as an ingredient, rapid cooling (blast chill), Separating
food into smaller portions, Using containers that facilitate heat transfer

Storage & Reheat

•Storage – 4 days max leftovers in refer but to be safe the general rule is 2-3 days
•Proper Reheating
1. PHFs must be heated to 165°F prior to serving or placing into a hot
holding unit (steam table).
(i.e. Clostridium perfringens common to meat, gravies and poorly handled leftovers)
Food Product Development & Testing
Most of the new products on the market are mostly the same items with the exception of a
reformulated of recipe, repackaging, less ingredients on the nutrition fact panel, and extensions
of the original line to target food trends.

Still need to develop products to breath life into company – new versions of existing products
are created by food scientists. they create foods for companies based on:
science/research published in journals
industry research published in trade journals
consumer research – in house company marketing R&D , or pay for it (MINTEL or bar code
purchasing data)

Lasting food development trends

Simplicity- Formula simplification, fewer ingredients with end goal of being more natural
Plant-based alternatives- A specific example of this would be the current trend of lactose
replacement options such as almond, soy, and hemp milk.
Sustainability- foods are organic, less chemicals( less pesticides), goal to preserve the earth
and create a balanced ecosystem, less poultry, and proper care of food sources.
Nutrient/ super food supplemented- fortification of bread from enriched bread was where this
concept spurred from and then fortification of breakfast cereal and milk because children were
not getting enough nutrient dense foods.

Control of food sources

Formulaic Goals- product goals to make them catered to target population.

FDA Regulations & Standards- makes sure ingredients, nutrition content (NFP), etc…standard
serving sizes so nutrient claims are accurate under the Nutrition Labeling Education Act
(NLEA).Code of Federal Regulations (CFR)--Standards of Identity and Quality
Like chocolate they need to have certain amount of ingredients to be identified as chocolate and
appropriately labeled.

GRAS List of ingredients- FDA regulates GRAS(Generally Recognized As Safe) list -- over
3000 additive/ food ingredients on GRAS list. GRAS status means that a food has been tested,
found to be generally safe and is approved for use in food.
Publish GRAS list of all ingredients allowed to be used are safe document titled EAFUS
EVERYTHING ADDED TO FOOD IN US - DATABASE OF FOOD ADDITIVES and Approved
concentrations .05% salt by weight, etc.

DeLaney Clause-prevents use of ingredients known to cause cancer

Ingredients
Additives add color, texture, flavor, smell, nutrients, extended shelf-life, etc.
Some additives are intentional (like pesticides – regulated by EPA)
98% of all ingredients additives ordered by food companies in US by weight are sugar, salt, corn
syrup and citric acid (multi-functional ingredients)
To avoid additives, eat raw, unprocessed foods
Processing continuum-companies may harvest main ingredient themselves, or order pit in one
of MANY forms. Oats example – whole oats, steel cut, rolled.
Functionality-Duel and multifunction

Processing Treatments
Compounding
Mixing – gather ingredients, weighing/scales
Shape manipulation-shredding, cutting,flattening, extruding
Temperature-HEAT treatment -- Preservation or cooking
fully cooking
par cooking
pasteurization
drying
methods of heat transfer
1. conduction – pan to food
2. convection – hot air circulating
3. induction – heatless magnetic waves
4. radiation – microwaves and other rays
Spray/Air-sweetners are sprayed on cereal, sprayed sugar and other sweeteners

Packing
Shelf-life- in regards to anti-/spoilage - no light, modified atmosphere [keeps out O2 or CO2]) –
aseptic packaging (good for juices and milks) , compartmentalization
Transport- ease in transport (doesn’t crush [retort pouches] less expensive [weight] –
dehydrated soups for more efficient transport

Consumer use- examples of such are go-gurts, yogurt-spoon ( image in slide )

(microwave steaming, baking, convenience [mobile])
temperature, ripeness and freshness indicators
pilot idea for Mcdonalds for bike riders
Sustainability-RECYCLED materials– plant material – less space (milk) , biodegradable,
compostable.

Testing & Analysis

Proximate Analysis - Nutrition labels and claims(finding for products bearing claims must
contain less than 120% for bad nutrient, 100% for added and claim, at least 80% for things that
occur naturally) **allowed to use databases to make labels
Physico Chemical tests (water activity for shelf stability, acidity viscosity, etc.)
Microbial – product risk depends on tests – ground beef e coli, chicken or eggs – salmonella
Sensory tests (subjective findings perceived by consumers – this data used to improve and
develop new products)
Other objective tests (Texture – hardness, crispness, springiness, etc.)

Distribution channels (aka marketing channels)

Manufacturer – plants who may use an ingredient that is manufactured
Retailer – each has a buyer in various buying departments– grocers (vons, staters, ralphs),
superstores (target, walmart) wholesalers (costco, sam's), specialty markets (whole foods,
trader joes, sprouts), convenience stores, ONLINE (amazon)
Restaurant
Food broker/distributor – sells to buyer for retail place/chain (CoreMark is 711s)
Consumer direct – e platforms (company website), farmers market,

Food Supply
Safe – microbial perspective and contaminants
less perishable
Attractive
Nutritious and wholesome
affordable
highly varietal

t
I go an 82 with 9 wrong. So feel free to use these and correct the ones that are wrong

1. Which of the following is true about the condition of an individual suffering from malnutrition?
a. they are undernourished
b. they are overnourished
c. they have a vitamin deficiency
d. they could be undernourished or overnourished
2. The majority of hungry people live in
. Africa
a. Asia ..They have the most at 511.7 million (this is right)
b. Latin America
c. Europe
3. Deficiencies of iron affect many people worldwide.
. True
a. False
4. Approximately how many Americans live at or near the poverty level of $22,350 annually for a
family of four?
. 5 million
a. 10 million
b. 25 million
c. 50 million
5. The food assistance program developed in the 1960s to help whole families purchase healthy
foods is the
. School Breakfast Program.
a. School Lunch Program.
b. Supplemental Nutrition Assistance Program.
c. Special Supplemental Nutrition Program for Women, Infants, and Children
6. The global food supply is sufficient to keep up with world population growth.
. True
a. False
 7. The human organism is particularly susceptible to effects of undernutrition during all of the
following periods except
. infancy
a. pregnancy
b. preschool years
c. adulthood
8. The "green revolution" is a
. movement that increased crop yields.
a. strategy to get countries to stop using fertilizers.
b. movement to prevent the destruction of rain forests.
c. Third World crop-planting strategy that avoids pesticide and fertilizer use
9. Biotechnology involves altering the genetic structure of only animal-based foods.
. True
a. False
10. The manipulation of nature (plants, animals, and bacteria) to increase production and food yield
and the use of living things to manufacture products is called
. biofeedback
a. gene splicing
b. biotechnology
c. agribusiness
11. Using biotechnology, genes from animal species can be inserted into the genetic material of
plants.
. True
a. False
12. Manipulating the DNA inside cells to improve production of materials or the material itself is
called
. social engineering
a. translation
b. transcription
c. genetic engineering
13. Enhancing the nutritional profile of a food is a promising reason to explore biotechnology as a
solution to world hunger. Which of the following crops may help to mitigate Vitamin A
deficiency if distributed worldwide?
. soybeans
a. Golden Rice
b. SmartStax
c. Cottonseed Oil
14. Of the following groups, which have the lowest risk of becoming ill from foodborne illness?
. The elderly
a. Young children
b. Individuals with cancer
c. Teen
15. Foodborne illnesses in North America are a serious problem, often resulting in many cases each
year.
. True
a. False
16. Dehydrating food will not prevent the growth of bacteria.
. True
a. False
17. Which of the following procedures will not decrease free water in a product?
. Salting
a. Adding sugar
b. Irradiation
c. Smoking
18. Treating food with gamma radiation as a preservation method is called
. pasteurization.
a. aseptic processing.
b. food irradiation.
c. sterilizing
19. Common symptoms of foodborne illness include
. fever, skin rash, itching.
a. coughing, wheezing, difficulty breathing.
b. fever, diarrhea, vomiting.
c. fever, headache, muscle cramps
20. A common cause of foodborne illness that results from sneezing or coughing over food is
. Salmonella.
a. Clostridium perfringens.
b. Staphylococcus aureus.
c. Campylobacter jejuni
21. Which of the following is not characteristic of Salmonella foodborne illness?
. It is seldom fatal.
a. Symptoms may develop in 5 to 72 hours.
b. It can be avoided by not allowing susceptible foods to stand at room temperature for more than
2 hours.
c. It can cause acute respiratory failure
22. The most common parasites in the North American food supply are
. anisakis and scromboid.
a. scromboid and dinoflagellates.
b. Trichella spiralis and anisakis.
c. dinoflagellates and anisakis
23. Listeriosis is of particular concern for pregnant women since they are about ____ times more
likely to get this infection than other healthy adults
. 5
a. 10
b. 20
c. 2
24. All of the following are true about ground meats except
. With proper hand-washing, it is safe to eat raw hamburger.
a. Bacteria that are normally present on the surface of meats are distributed throughout the meat
product.
b. Ground meats must be cooked to an internal temperature of at least 160F
c. Undercooked ground beef is a potential source of E. coli.
25. Molds can grow on almost any food, at any storage temperature, and under any condition
. True
a. False
26. The Delaney Clause
 . lists food additives that are generally recognized as safe.
a. prevents the intentional use as food additives of compounds shown to cause cancer in
laboratory animals or humans.
b. defines the maximum dosage of a food additive that causes no observable effects in rats and
mice.
c. grants the USDA jurisdiction over food additives.
27. ________________ are food additives used to enhance texture and product consistency:
. Humectants
a. Emulsifiers
b. Leveling agents
c. Sequestrants
28. Consuming whole foods as opposed to processed foods
. typically provides a lower availability of nutrients.
a. is an effective technique to decrease additives in the diet
b. is not an effective technique to decrease additives in the diet.
c. insures you will not gain weight
29. GRAS status means a food additive is
. organic
a. not from a chemical source
b. all natural
c. generally recognized as safe
30. The ____________ regulates most food additives in the United States
. United States Department of Agriculture (USDA). WRONG!
a. Centers for Disease Control and Prevention (CDC).
b. Food and Drug Administration (FDA).
c. Environmental Protection Agency (EPA).
31. The most common food additives (by weight) used in food processing are
. Sugar, salt, corn syrup, and citric acid
a. Vitamin E, vitamin C, BHA, and BHT
b. Salt and monosodium glutamate
c. Salt, sodium benzoate, sorbic acid, and calcium propionate
32. The agency that ensures food product labels and nutrition facts are accurate is:
. FDA
a. USDA
b. CDC
c. EPA
33. Which of the following naturally occurring substances limits the absorption of calcium and iron?
. Oxalic Acid
a. Avidin
b. Solanine
c. Safrol
34. Lead toxicity effects include all of the following except
. anemia.
a. abnormal reproduction.
b. kidney disease.
c. reduced learning capacity
35. All of the following are potential risks of pesticides except
. increased rates of birth defects and cancer with chronic exposure.
a. creation of new and resistant species of pests.
b. increased food costs.
c. unintentional distribution of pesticides via groundwater.
36. All of the following are good instructions for preventing foodborne illness except
. always wash your hands after handling raw meat, fish, poultry, or eggs.
a. do not buy or use food from a bulging can.
b. when shopping, select meat, poultry, or fish first.
c. wash all utensils that have come in contact with raw meat or fish after using
37. Which of the following statements is not true about the "Danger Zone"?
. It is the temperature range at which grow quickly.
a. Do not store food within this temperature range for more than 1 to 2 hours.
b. It includes the temperature range 65°F to 165°F.
c. Keep foods out of the danger zone by keeping hot foods hot and cold foods cold
38. Most foodborne illness microbes thrive at temperatures between 41°F and 210°F.
. True (ITS THIS ONE!)
a. False
39. Holding food temperatures below 41 degrees F (5 degrees C)
. increases microbial growth. WRONG!
a. reduces the growth of pathogens
b. slows chemical deterioration.
c. decreases chemical reactions.
40. Bacteria cannot spread from one food to another by unclean hands.??
. True
a. False
41. _______________ bacteria can grow in the absence of oxygen
. Gram-positive
a. Aerobic WRONG!
b. Fermenting
c. Anaerobic
42. ________ of food can destroy cell membranes and attack DNA and proteins, thus preventing
microorganism growth.
. Pasteurization
a. Irradiation
b. Fermentation
c. All of these choices are correct.
43. Undernourishment in the world's population can be explained by all but which of the following
factors?
. lack of crop space for growing food
44. Consumers are more open to transgenic plant and animal biotechnology techniques than they
are newer cis-genic techniques like gene editing and gene interference.
. True
a. False
45. Which of the following crops is least prevalent in the United States?
. pest resistant corn WRONG!
a. drought resistant wheat
b. soy beans
c. sugar beets
46. Cows are treated with rBST hormone to __________. (complete the sentence)
 . increase the cow’s immunity to mad cow disease
a. reduce the amount of fat tissue for commercial cuts of beef
b. increase the protein content of cow's milk
c. increase the cow’s milk yield
47. Identify the food marketing claim that showcases a product's ecological sustainability.
. "simple"
a. "healthy"
b. "local"
c. "MSG free"
48. Food companies most commonly use natural ____________, in developing products that have
simple ingredients lists and "all-natural" claims.
. Colorants maybe - correct answer
a. protein
b. preservatives WRONG!
c. Vitamins
49. Which of the following additives is used to impart sweetness to a granola bar?
. sugar
a. honey
b. corn syrup WRONG!
c. all of the above maybe - correct answer
50. The best way to minimize additives in the diet is to buy more raw foods, and less processed
food.
. True
a. False

Taking the test and posting the questions (only somwhat is the term are different than the test
above) as I go: Got a 98/100 with the answers below!! #43 is the only answer that was wrong.

1. What is the term to describe failing health that results from a long-standing dietary intake that
either fails to meet or greatly exceeds nutritional needs?
Undernutrition

Overnutrition

Emaciation

Malnutrition

2. Undernutrition is the most common form of malnutrition among the world's poor.
True
False

3. Persons suffering from iron deficiency are often easily aware of their condition
True
False
4. Approximately how many Americans live at or near the poverty level of $22,350 annually for a family of
four?
5 million

10 million

25 million

50 million

5. The food assistance program developed in the 1960s to help whole families purchase healthy foods is
the
School Breakfast Program.

School Lunch Program.

Supplemental Nutrition Assistance Program.

Biotechnology involves altering the genetic structure of only animal-based foods.

Special Supplemental Nutrition Program for Women, Infants, and Children

6. The global food supply is unable to keep up with world population growth.
True
False

7. The consequences of undernutrition are most critical during

adulthood

elementary school years

infancy

elderly years

8. The "green revolution" is a

movement that increased crop yields.
 strategy to get countries to stop using fertilizers.

movement to prevent the destruction of rain forests.

Third World crop-planting strategy that avoids pesticide and fertilizer use

9. Biotechnology involves altering the genetic structure of only animal-based foods.

True
False

10. The manipulation of nature (plants, animals, and bacteria) to increase production and food
yield and the use of living things to manufacture products is called
biofeedback

gene splicing

biotechnology

agribusiness

11. Using biotechnology, genes from animal species can be inserted into the genetic material of
plants.
True
False

12. Which of the following is not true about sustainable agriculture?

Sustainable agriculture provides a secure living for farm families.

Sustainable agriculture offers respect and fair treatment to farm workers, consumers, and the
animals raised for food.
c

Sustainable agricultural practices have a promising role in developed nations, but probably
would not benefit farmers and consumers in developing nations.

Sustainable agriculture maintains the natural environment and resources.

13. Enhancing the nutritional profile of a food is a promising reason to explore biotechnology as
a solution to world hunger. Which of the following crops may help to mitigate Vitamin A
deficiency if distributed worldwide?
Soybeans
 Golden Rice

SmartStax

Cottonseed Oil

14. The greatest health risk from food today is contamination via
fungi

viruses and bacteria

parasites

prions

15. Because of heavy regulation, foodborne illnesses in North America are very rare
True
False

16. Which of the following procedures will not decrease free water in a product?
Salting

Adding sugar

Irradiation

Smoking

17. Dehydrating food will not prevent the growth of bacteria.

True
False
18. Aseptic processing involves
quick freezing food after it is prepared.

drying foods to decrease water content.

sterilizing the package and food separately and then packaging the food.
 the addition of chemical preservatives

19. People with foodborne illness often suffer from abdominal pain and diarrhea.
True
False

20. Food commonly associated with Staphylococcus aureus

include(s)
undercooked pork products.

meat, poultry, eggs.

undercooked poultry.

cooked beef

21. Food commonly associated with Salmonella

intoxication are
gravies and sauces.

chicken and eggs.

seafood and raw fish.

custards and cream-filled pastries

22. Which of the following can produce a s?

Clostridium botulinum and Salmonella

Salmonella and Staphylococcus aureus

Staphylococcus aureus and Clostridium botulinum

Clostridium perfringens and Staphylococcus aureus

23. Listeriosis is of particular concern for pregnant women since they are about ____ times
more likely to get this infection than other healthy adults
 5

10

20

24. All of the following are true about ground meats except
With proper hand-washing, it is safe to eat raw hamburger.

Bacteria that are normally present on the surface of meats are distributed throughout the meat
product.

Ground meats must be cooked to an internal temperature of at least 160F

Undercooked ground beef is a potential source of E. coli.

25. Molds can grow on almost any food, at any storage temperature, and under any condition
True
False

26. The Delaney Clause

lists food additives that are generally recognized as safe.

prevents the intentional use as food additives of compounds shown to cause cancer in
laboratory animals or humans.

defines the maximum dosage of a food additive that causes no observable effects in rats and
mice.

grants the USDA jurisdiction over food additives

27. ________________ is a food additive used to enhance texture and product consistency:
Omega-3 oils

Glycerol

Lecithin
 Yeast

28. To reduce one’s consumption of food additives, a person should

carefully wash foods under cool running water before eating them.

only eat foods advertised as “all-natural,” “low-fat,” or “healthy.”

consume whole foods instead of processed foods.

allow foods to come room temperature before eating them.

29. Food additives must attain _______ status to be used in food products
Organic

GRAS

CLEAR

Under 1% by weight

30. Regulation of most food additives in the United States is the responsibility of the
Environmental Protection Agency (EPA).

United States Department of Agriculture (USDA).

Food and Drug Administration (FDA).

Centers for Disease Control and Prevention (CDC).

31. ___________________________ comprise 98% of all additives (by weight) used in food
processing.

Vitamin E, vitamin C, BHA, and BHT

Sugar, salt, corn syrup, and citric acid

Salt and monosodium glutamate

Salt, sodium benzoate, sorbic acid, and calcium propionate

32. Which of the following agencies enforces wholesomeness and quality standards for meat?
Environmental Protection Agency

FDA

National Marine Fishery Service

USDA

33. Which of the following can be found in raw egg whites?

Avidin

Dioxin

Oxalic acid

Saponin

34. Of the following are potential environmental contaminants except

acrylamide.

lead.

carbon dioxide.

Mercury

35. Which of the following agencies regulates pesticides?

Environmental Protection Agency
 FDA

National Marine Fishery Service

USDA

36. James operates a food service establishment. He should make sure his employees practice
all of the following rules to prevent foodborne illness except
serving meals made with raw fish.

cooking chicken to 165F.

cooling leftovers rapidly in shallow pans.

avoiding coughing and snebest way to preventmicezing over foods

37. The FIGHT BAC! food safety program includes the following tips for keeping food safe from
bacteria:
boil, freeze, dry, salt.

bake, sterilize, freeze, label.

clean, separate, chill, cook.

scrub, irradiate, cook, freeze

38. Most foodborne illness microbes thrive at temperatures between 41°F and 135°F.
True
False

39. Holding food temperatures above ______ degrees F reduces the growth of pathogens
100

60

140
 32

40. The best way to prevent the spread of bacteria from one food to another is to frequently
wash and dry hands and contact surfaces.
True
False

41. Bacteria that can grow in the absence of oxygen are called
anaerobes.

molds.

aerobes.

yeasts.

42. Microorganism growth can be prevented by ________ of food because it can destroy cell
membranes and attack DNA and proteins.
Fermentation (I got this right) (i got this wrong… its not fermentation)

Pasteurization

Irradiation RIGHT

All of these choices are correct

43. Undernourishment in the world's population can be explained by all but which of the following factors?
NOT SURE WHICH ONE SO CHECK BEFORE
lack of crop space for growing food - right answer

poverty and economic insecurity

inadequate nutritional intake from disease

 under developed political policy ? wrong answer

44. Consumers are more open to transgenic plant and animal biotechnology techniques than they are
newer cis-genic techniques like gene editing and gene interference.

True
False

45. Which of the following crops is least prevalent in the United States?
pest resistant corn

drought resistant wheat

soy beans

sugar beets

46. Cows are treated with rBST hormone to __________. (complete the sentence)

increase the cow’s immunity to mad cow disease

reduce the amount of fat tissue for commercial cuts of beef

increase the protein content of cow's milk

increase the cow’s milk yield

47. Identify the food marketing claim that showcases a product's ecological sustainability.
"simple"

"healthy"
 "local"

"MSG free"

48. Food companies most commonly use natural ____________, in developing products that have simple
ingredients lists and "all-natural" claims.
colorants

protein

preservatives

vitamins

49. Which of the following additives is used to impart sweetness to a granola bar?
sugar

honey

corn syrup

all of the above

50. The best way to minimize additives in the diet is to buy more raw foods, and less processed food.
True
False

39. Which of the following is an example of genetic engineering?:

Cross-breeding wheat and corn

Educating farmers about the advantages of one type of rice over another
 Developing new, biodegradable pesticide

Changing DNA inside grape seeds so they produce their own pesticide to prevent
attack by insects

40. Dehydrating food is an effective means of food preservation

True
False

41. A new food preservation method, aseptic processing, is especially useful for

whole grain cereals.

fruit juices.

meats.

spices

42. O157:H7 (a strain of E. coli) produces _____________ that can cause severe illness,
including severe bloody diarrhea and hemolytic uremic syndrome.
an infection

urea

Spores

a toxin

43. The Delaney Clause

prevents the intentional use as food additives of compounds shown to cause cancer in laboratory
animals or humans.

44. Most foodborne illness microbes thrive at temperatures between 75°F and 135°F.
True
False

45. Holding food temperatures above 140 degrees F (60 degrees C)

increases microbial growth.
slows chemical deterioration.
decreases chemical reactions.
reduces the growth of pathogens.

46. Like bacteria, viruses can be transmitted to a human host by food or food-contact surfaces
TRUE
FALSE

44. ________
is a common method of preventing microorganism growth and involves using very high
temperatures.
Pasteurization

Irradiation (I chose this & got it wrong)

Fermentation

All of these choices are correct. (maybe?)

All of the following are socioeconomic factors affecting hunger in the United States except
Poverty
Homelessness
Political influences
Weather

World Population is rapidly outstripping the global food

FALSE

All of the following are true about undernutrition during pregnancy except
Mother and fetus both are affected
Only the mother is affected significantly
Iron-deficiency anemia is a possible consequence in the mother
Risk of maternal death is increased
A promising strategy to help other countries increase food resources is
To use “green revolution technologies
To establish large farms that grow cash crops
To try to obtain more food from the oceans
To cut down rainforests so there is more farmable land
Biotechnology involves creating genetically modified foods
True
False
In biotechnology, genes from animal species are never inserted into the genetic material of
plants
True
FALSE
Sugar acts as a food preservative by
 Increasing the acidity of food
Reducing the amount of free water in food
Increasing the water activity of the food
Directly killing disease-producing microbes
Salmonella, Listeria, E. Coli O157:H7, and Campylobacter are the bacterial foodborne illnesses
of particular interest since they are the ones most often associated with
Kidney failure
High Fever (not this! Wrong answer)
Death
Liver failure
Escherichia coli O157:H7 infection has been associated with consumption of
Breakfast cereals
Bread made from organic flour
Fresh spinach or spinach-containing products
well- done roast beef
Freezing will not only stop molds from growing, it will also kill any molds already present on
foods.
True
False
The best way to prevent the foodborne illness is to
Cook all meat thoroughly ←---- if not that, then this!
Substitute bean sprouts for washed lettuce
Wear a hair net while cooking
To prevent growth of Salmonella
Store chicken at 40F or below
Cook chicken to at least 130F (Not this! Wrong Answer!)
Thaw chicken on the counter
Refrigerate or freeze leftovers within six hours of cooking
Holding food temperatures above ………… degrees F reduces the growth of pathogens
100
60
140
32

Undernourishment in the world’s population can be explained by all but which of the following
factors?
Lack of crop space for growing food
Poverty and economic insecurity
Inadequate nutritional intake from disease
Under developed political policy

The Special Supplemental Nutrition Program for Women, Infants, and Children
Provides breakfast for school children
Provides food vouchers and nutrition education to low-income pregnant and
lactating women and their young children.
Has not been shown to be cost-effective.
Has not been shown to reduce the numbers of low-birth-weight babies
All of the following are reasons why the risk of having foodborne illness is increasing
except

the food industry's attempt to increase shelf-life of foods.

the increasing use of food irradiation.

increased preparation of foods in centralized kitchens.

increased preparation of foods in processing plants.

One of the major problems with Vitamin A deficiency is that a person typically is not
aware of it until clinical symptoms and lost vision appear
True

Biotechnology involves creating genetically modified foods

True

Food can be preserved by reducing the free water content

TRUE

Covering cuts or sores on hands and avoiding sneezing when handling food are
important to prevent foodborne illness cause by
Stapbylococcus
______can cause spontaneous abortion or stillbirth because the bacteria can cross the
placenta and infect the fetus
Listeria

Freezing will not only stop molds from growing it will also kill any molds already present
on foods
False

GRAS status means a food additive may be

Used in food

The _____determines if food additives is “generally recognized as safe” (GRAS)

Food and Drug Administration (FDA)

Which of the following is not true regarding the Supplemental Nutrition Assistance
Program (SNAP)?
- The target beneficiaries of SNAP are pregnant or lactating women and their
children.
Question 1
2 out of 2 points
What is the term to describe failing health that results from a long-standing dietary
intake that either fails to meet or greatly exceeds nutritional needs?

Question 2
2 out of 2 points
The majority of hungry people live in
Question 3
2 out of 2 points
One of the major problems with Vitamin A deficiency is that a person typically is not
aware of it until clinical symptoms and lost vision appear. true
Question 4
2 out of 2 points
Approximately how many Americans live at or near the poverty level of $22,350
annually for a family of four? 50 million
Question 5
2 out of 2 points
Which of the following is not true regarding the Supplemental Nutrition Assistance
Program (SNAP)?
The target beneficiaries
Question 6
2 out of 2 points
The global food supply is unable to keep up with world population growth.
false
Question 7
2 out of 2 points
The human organism is particularly susceptible to effects of undernutrition during all of
the following periods except
adulthood
Question 8
2 out of 2 points
A promising strategy to help other countries increase food resources is
Green revolution

Question 9
2 out of 2 points
Biotechnology involves genetic engineering.
True

Question 10
2 out of 2 points
The manipulation of nature (plants, animals, and bacteria) to increase production and
food yield and the use of living things to manufacture products is called
biotechnology

Question 11
2 out of 2 points
In biotechnology, genes from animal species are never inserted into the genetic material
of plants.
false

Question 12
2 out of 2 points
Which of the following is an example of genetic engineering?
Changing dna

Question 13
2 out of 2 points
Enhancing the nutritional profile of a food is a promising reason to explore
biotechnology as a solution to world hunger. Which of the following crops may help to
mitigate Vitamin A deficiency if distributed worldwide?
Golden rice

Question 14
2 out of 2 points
All of the following are reasons why the risk of having foodborne illness is increasing
except
The increasing use of irradiation

Question 15
2 out of 2 points
Foodborne illnesses in North America are a serious problem, often resulting in many
cases each year.
true

Question 16
2 out of 2 points
Food can be preserved by reducing the free water content.
true

Question 17
2 out of 2 points
Which of the following procedures will not decrease free water in a product?
Irradiation

Question 18
2 out of 2 points
Increasing the acid content of a food is especially effective in preventing the growth of
Clostridium

Question 19
2 out of 2 points
Fever is never a symptom of foodborne illness.
FEVER

Question 20
2 out of 2 points
Covering cuts or sores on hands and avoiding sneezing when handling food are
important to prevent foodborne illness caused by
STAPHYLOCCUS
Question 21
2 out of 2 points
Which of the following is not characteristic of Salmonella
foodborne illness?
ACUTE RESPIRATORY FAILURE
Question 22
0 out of 2 points
Salmonella, Listeria, E. coli O157:H7, and Campylobacterare the bacterial foodborne
illnesses of particular interest since they are the ones most often associated with
NOT ---- HIGH FEVER the correct answer is death
Question 23
2 out of 2 points
____________ can cause spontaneous abortion or stillbirth because the bacteria can
cross the placenta and infect the fetus.
LISTfERIA
Question 24
2 out of 2 points
Escherichia coli O157:H7 infection has been associated with consumption of
FRESH SPINACH
Question 25
2 out of 2 points
Molds can grow on almost any food, at any storage temperature, and under any
condition
TRUE
Question 26
2 out of 2 points
The Delaney Clause
PREVENTS THE INTENTIONAL
Question 27
2 out of 2 points
________________ is a food additive used to enhance texture and product
consistency:
lecithin
Question 28
2 out of 2 points
An effective technique to decrease additives in the diet is
Purchasing whole foods
Question 29
2 out of 2 points
GRAS status means a food additive may bSDSDUA
Used in food
Question 30
2 out of 2 points
Regulation of most food additives in the United States is the responsibility of the
Food and drug administration
Question 31
2 out of 2 points
___________________________ comprise 98% of all additives (by weight) used in
food processing.
Sugar salt corn syrup citric acid
Question 32
2 out of 2 points
Which of the following agencies enforces wholesomeness and quality standards for
meat?
Usda
Question 33
2 out of 2 points
Which of the following naturally occurring substances limits the absorption of calcium
and iron?
Oxalic acid
Question 34
2 out of 2 points
All of the following are potential environmental contaminants except
Carbon dioxide
Question 35
2 out of 2 points
To reduce exposure to pesticides,
wash and/or peel fruits and vegetables before eating.
Question 36
2 out of 2 points
James operates a food service establishment. He should make sure his employees
practice all of the following rules to prevent foodborne illness except
Serving meals made with raw fish
Question 39
2 out of 2 points
Holding food temperatures below 41 degrees F (5 degrees C)
Reduces the growth of pathogens
Question 40
2 out of 2 points
Bacteria cannot spread from one food to another by unclean hands.
Question
false
41
2 out of 2 points
_______________ bacteria can grow in the absence of oxygen
Anaerobic
Question 42
2 out of 2 points
________ is a common method of preventing microorganism growth and involves using
very high temperatures.
Pasteurization
Question 43
2 out of 2 points
Undernourishment in the world's population can be explained by all but which of the
following factors?
Lack of crop space for growing

 Bacteria that require oxygen to grow are called aerobes

Question 44
2 out of 2 points
Consumers are more open to transgenic plant and animal biotechnology techniques
than they are newer cis-genic techniques like gene editing and gene interference.
False

Question 45
2 out of 2 points
Which of the following crops is least prevalent in the United States?
Drought resistant wheat

Question 46
2 out of 2 points
Cows are treated with rBST hormone to __________. (complete the sentence)
 Increase the cows milk yield
Question 47
2 out of 2 points
Identify the food marketing claim that showcases a product's ecological sustainability.
local
Question 48
2 out of 2 points
Food companies most commonly use natural ____________, in developing products
that have simple ingredients lists and "all-natural" claims.
Colorants
Question 49
2 out of 2 points
Which of the following additives is used to impart sweetness to a granola bar?
All of the above
Question 50
2 out of 2 points
to minimize additives in the diet is to buy more raw foods, and less processed food.
True

Symptoms of foodborne illness include diarrhea.

 True
As a result of Escherichia coli O157:H7 infection, individuals have been hospitalized
with
acute renal failure from the hemolytic-uremic syndrome.

kidney stones.

myocardial infarctions.

strokes

Mold often causes foodborne illnesses-I couldnt find the answer

-false (correct answer!)


 100%%%%
 Question 1

 2 out of 2 points


   What is the term to describe failing health that results from a long-standing dietary  
intake that either fails to meet or greatly exceeds nutritional needs?

  

 Question 2
 2 out of 2 points



  Undernutrition is the most common form of malnutrition among the world's poor.   

   

 Question 3
 2 out of 2 points



  Persons suffering from iron deficiency are often easily aware of their condition   

   

 Question 4
 2 out of 2 points



  All of the following are socioeconomic factors affecting hunger in the Unites States  
except

   

 Question 5
 2 out of 2 points



  Which of the following is not true regarding the Supplemental Nutrition Assistance  
Program (SNAP)?

   

 Question 6
 2 out of 2 points



  The global food supply is unable to keep up with world population growth.   

   

 Question 7
 2 out of 2 points



  All of the following are true about undernutrition during pregnancy except   

   

 Question 8
 2 out of 2 points



  A promising strategy to help other countries increase food resources is   

   

 Question 9
 2 out of 2 points



  Biotechnology involves altering the genetic structure of only animal-based foods.   

   

 Question 10
 2 out of 2 points


   The manipulation of nature (plants, animals, and bacteria) to increase production   
and food yield and the use of living things to manufacture products is called

   

 Question 11
 2 out of 2 points



  In biotechnology, genes from animal species are never inserted into the genetic   
material of plants.

   

 Question 12
 2 out of 2 points



  Which of the following is not true about sustainable agriculture?   

   

 Question 13
 2 out of 2 points


   Enhancing the nutritional profile of a food is a promising reason to explore   
biotechnology as a solution to world hunger. Which of the following crops may help to
mitigate Vitamin A deficiency if distributed worldwide?

   

 Question 14
 2 out of 2 points



  The greatest health risk from food today is contamination via   

   

 Question 15
 2 out of 2 points



  Because of heavy regulation, foodborne illnesses in North America are very rare   

   

 Question 16
 2 out of 2 points


   Food can be preserved by reducing the free water content.   

   

 Question 17
 2 out of 2 points



  Dehydrating food is an effective means of food preservation.   

   

 Question 18
 2 out of 2 points



  Aseptic processing involves   

   

 Question 19
 2 out of 2 points



  People with foodborne illness often suffer from abdominal pain and diarrhea.   
    

 Question 20
 2 out of 2 points



  A common cause of foodborne illness that results from sneezing or coughing over  
food is

   

 Question 21
 2 out of 2 points



  Food commonly associated with Salmonella   

 intoxication are

   

 Question 22
 2 out of 2 points



  The most common parasites in the North American food supply are   

   
 

 Question 23
 2 out of 2 points



  ____________ can cause spontaneous abortion or stillbirth because the bacteria   

can cross the placenta and infect the fetus.

   

 Question 24
 2 out of 2 points



  Escherichia coli O157:H7 infection has been associated with consumption of   

   

 Question 25
 2 out of 2 points



  Freezing will not only stop molds from growing, it will also kill any molds already   
present on foods.

   
 

 Question 26
 2 out of 2 points



  The Delaney Clause   

   

 Question 27
 2 out of 2 points



  ________________ is a food additive used to enhance texture and product   

consistency:

   

 Question 28
 2 out of 2 points



  An effective technique to decrease additives in the diet is   

   


 Question 29
 2 out of 2 points



  GRAS status means a food additive may be   

   

 Question 30
 2 out of 2 points



  The _______________ determines if a food additive is “generally recognized as   

safe” (GRAS).

   

 Question 31
 2 out of 2 points



  98% of all additives (by weight) used in food processing are composed of   

   

 Question 32
 2 out of 2 points



  The agency that ensures food product labels and nutrition facts are accurate is:   

   

 Question 33
 2 out of 2 points



  Which of the following naturally occurring substances limits the absorption of   

calcium and iron?

   

 Question 34
 2 out of 2 points



  All of the following are potential environmental contaminants except   

   

 Question 35
 2 out of 2 points


   All of the following are potential risks of pesticides except   

   

 Question 36
 2 out of 2 points



  All of the following are good instructions for preventing foodborne illness except   

   

 Question 37
 2 out of 2 points



  To prevent growth of Salmonella   

   

 Question 38
 2 out of 2 points



  Most foodborne illness microbes thrive at temperatures between 41°F and 210°F.  
    

 Question 39
 2 out of 2 points



  Holding food temperatures below 41 degrees F (5 degrees C)   

   

 Question 40
 2 out of 2 points



  Bacteria cannot spread from one food to another by unclean hands.   

   

 Question 41
 2 out of 2 points



  Bacteria that require oxygen to grow are called   

   
 

 Question 42
 2 out of 2 points



  ________ of food can destroy cell membranes and attack DNA and proteins, thus  
preventing microorganism growth.

   

 Question 43
 2 out of 2 points



  Undernourishment in the world's population can be explained by all but which of the   
following factors?

   

 Question 44
 2 out of 2 points



  Consumers are more open to transgenic plant and animal biotechnology techniques than   
they are newer cis-genic techniques like gene editing and gene interference.

    

 Question 45
 2 out of 2 points



  Which of the following crops is least prevalent in the United States?   

   

 Question 46
 2 out of 2 points



  Cows are treated with rBST hormone to __________. (complete the sentence)   


   

 Question 47
 2 out of 2 points



  Identify the food marketing claim that showcases a product's ecological sustainability.   
    

 Question 48
 2 out of 2 points



  Food companies most commonly use natural ____________, in developing products that  
have simple ingredients lists and "all-natural" claims.

   

 Question 49
 2 out of 2 points



  Which of the following additives is used to impart sweetness to a granola bar?   

   

 Question 50
 2 out of 2 points


  The best way to minimize additives in the diet is to buy more raw foods, and less processed
  
food.