Cancel
© 2016 Easy Notecards
card-image

Self Assesment 19

Set Details Share
Helpfulness: 0
created 6 years ago by jenkarmata
4,509 views

Chapter 19 self assesment

Grade levels:
College: Second year

show more
1

Which of the following conditions is known to make people more sensitive to experiencing the MSG symptom complex?

Asthma

2

What is the name of the rule that modifies the original meaning of the Delaney Clause?

De minimis rule

3

Sulfites are prohibited additive for refined grain products in the United States because they

Destroy Thiamin

4

All of the follwing are among antioxidant agents used by food processors EXCEPT

Solanine

5

Which of the follwing is a feature of irradiated foods?

The irradiation label is not required on comercially prepared foods that contain irradiated ingredients.

6

Your friend Mark in an avid organic food consumer. He believes that natural fuoods are the only way to avoid the chemicals that farmers "poison" their crops with. You warn Mark that not all natural foods are free from toxins; indeed, that many foods contain naturally occurring toxic substances. The example you provide could be the solanine commonly found in

Potatoes

7

Approximately how many people each year are affected by Staphylococcus aureus food-borne illness?

One million

8

What carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures?

Acrylamides

9

What is the leading cause of food contamination in the United States?

Food poisoning from microbes

10

What is the term that describes the allowance of most additives in foods at levels 100 times below the lowest level known to cause any harmful effects?

Margin of Safety

11

What term is used to describe the highest level of pesticide that is allowed in a food when the pesticide is used according to label directions?

Tolerance level

12

What is meant by potatoe water?

Water fit for drinking

13

Clostridium botulinum poisoning is a hazard associated with

Improperly canned vegetables.

14

All the follwing are characteristic of oysters in the diet EXCEPT

They are the primary factor in traveler's diarrhea

15

Common foods approved for irradiation include all of the following EXCEPT

Milk

16

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

Biofortification

17

The FDA considers the amount of pesticide intake to be acceptable if daily intake ingested over a lifetime appears to be

w/out appreciable risk

18

All of the following are characteristics of raw oyster consumption EXCEPT

Freezing for 24 hours kills the hepatitis virus

19

Which of the following is a characteristic of meat contamination?

Consumers are not able to detect the presence of harmful bacteria by odor or taste

20

Which of the following is a feature of bovine growth hormone used in the United States?

If consumed from foods, it is denatured by enzymes in the GI tract

21

A feature of sulfite food additives is that they

are frequently used in wines

22

Of the amount of pesticides considered acceptable (safe) for humans consumption, approximately what percent is actually ingested by people in the United States?

1

23

High intakes of aspartame are known to

decrease the threshold for seizures in epilepsy

24

Caffeine is permitted as a food additive because it is part of the

GRAS list

25

What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods?

Methanol is produced

26

What fraction of reported foodborne illnesses can be attributed to the food industry?

4/5

27

Which of the following is a feature of hormones used in food production?

Hormone-treated cattle result in leaner meats

28

Which of the following is a feature of bottled waters that are sold to consumers?

Bottled water is classified as a food & is regulated by the FDA

29

What category is assigned to additives put in foods after a rational decision-making process?

Intentional

30

The extent to which an environmental contaminant becomes harmful is dependent primarily on its

Persistence

31

What additive common to Asian foods is thought to be associated with acute, temporary intolerance reactions?

Monosodium glutamate

32

In searching for a recipe for homemade jelly, you come across a recipe by a notable food scientist, who emphasizes the importance of the correct amount of sugar in the jelly as it serves as the product's antimicrobial agent. What is the rationale behind this statement?

Sugar captures water & makes it unavailable for microbes.

33

Among food-borne infections, what organisms are the: chief cause of illness/chief cause of death?

Salmonella/Listeria

34

Which of the following is a property of chlorination of the public water system?

It is associated w/an increase in bladder cancer

35

What is the largest single group of food additives?

Flavoring agents

36

Which of the following is the most appropriate method to thaw a turkey?

In the refrigerator

37

What vitamin undergoes the most destruction in foods preserved w/sulfites?

Thiamin

38

Which of the following is the major food source for transmission of Campylobacter jejuni?

Raw poultry

39

Thank you for using my notecards; all I ask is that you create a set of notecards to help others.
Chemistry & Microbiology notecards would be great :-)

~jmata 2012 Nutrition 12th edition~

40

Which of the following is a feature of an organic halogen?

Toxic chemical

41

Which of the following is a characteristic of solanine?

It is not destroyed by cooking