front 1 Which of the following conditions is known to make people more sensitive to experiencing the MSG symptom complex? | back 1 Asthma |
front 2 What is the name of the rule that modifies the original meaning of the Delaney Clause? | back 2 De minimis rule |
front 3 Sulfites are prohibited additive for refined grain products in the United States because they | back 3 Destroy Thiamin |
front 4 All of the follwing are among antioxidant agents used by food processors EXCEPT | back 4 Solanine |
front 5 Which of the follwing is a feature of irradiated foods? | back 5 The irradiation label is not required on comercially prepared foods that contain irradiated ingredients. |
front 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 | back 6 Potatoes |
front 7 Approximately how many people each year are affected by Staphylococcus aureus food-borne illness? | back 7 One million |
front 8 What carcinogen is known to be produced when high-carbohydrate foods are cooked at high temperatures? | back 8 Acrylamides |
front 9 What is the leading cause of food contamination in the United States? | back 9 Food poisoning from microbes |
front 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? | back 10 Margin of Safety |
front 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? | back 11 Tolerance level |
front 12 What is meant by potatoe water? | back 12 Water fit for drinking |
front 13 Clostridium botulinum poisoning is a hazard associated with | back 13 Improperly canned vegetables. |
front 14 All the follwing are characteristic of oysters in the diet EXCEPT | back 14 They are the primary factor in traveler's diarrhea |
front 15 Common foods approved for irradiation include all of the following EXCEPT | back 15 Milk |
front 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 | back 16 Biofortification |
front 17 The FDA considers the amount of pesticide intake to be acceptable if daily intake ingested over a lifetime appears to be | back 17 w/out appreciable risk |
front 18 All of the following are characteristics of raw oyster consumption EXCEPT | back 18 Freezing for 24 hours kills the hepatitis virus |
front 19 Which of the following is a characteristic of meat contamination? | back 19 Consumers are not able to detect the presence of harmful bacteria by odor or taste |
front 20 Which of the following is a feature of bovine growth hormone used in the United States? | back 20 If consumed from foods, it is denatured by enzymes in the GI tract |
front 21 A feature of sulfite food additives is that they | back 21 are frequently used in wines |
front 22 Of the amount of pesticides considered acceptable (safe) for humans consumption, approximately what percent is actually ingested by people in the United States? | back 22 1 |
front 23 High intakes of aspartame are known to | back 23 decrease the threshold for seizures in epilepsy |
front 24 Caffeine is permitted as a food additive because it is part of the | back 24 GRAS list |
front 25 What happens when beverages containing aspartame are stored at warm temperatures for prolonged periods? | back 25 Methanol is produced |
front 26 What fraction of reported foodborne illnesses can be attributed to the food industry? | back 26 4/5 |
front 27 Which of the following is a feature of hormones used in food production? | back 27 Hormone-treated cattle result in leaner meats |
front 28 Which of the following is a feature of bottled waters that are sold to consumers? | back 28 Bottled water is classified as a food & is regulated by the FDA |
front 29 What category is assigned to additives put in foods after a rational decision-making process? | back 29 Intentional |
front 30 The extent to which an environmental contaminant becomes harmful is dependent primarily on its | back 30 Persistence |
front 31 What additive common to Asian foods is thought to be associated with acute, temporary intolerance reactions? | back 31 Monosodium glutamate |
front 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? | back 32 Sugar captures water & makes it unavailable for microbes. |
front 33 Among food-borne infections, what organisms are the: chief cause of illness/chief cause of death? | back 33 Salmonella/Listeria |
front 34 Which of the following is a property of chlorination of the public water system? | back 34 It is associated w/an increase in bladder cancer |
front 35 What is the largest single group of food additives? | back 35 Flavoring agents |
front 36 Which of the following is the most appropriate method to thaw a turkey? | back 36 In the refrigerator |
front 37 What vitamin undergoes the most destruction in foods preserved w/sulfites? | back 37 Thiamin |
front 38 Which of the following is the major food source for transmission of Campylobacter jejuni? | back 38 Raw poultry |
front 39 Thank you for using my notecards; all I ask is that you create a set of notecards to help others.
| back 39 ~jmata 2012 Nutrition 12th edition~ |
front 40 Which of the following is a feature of an organic halogen? | back 40 Toxic chemical |
front 41 Which of the following is a characteristic of solanine? | back 41 It is not destroyed by cooking |