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a. GRAS list.
b. Delaney Clause.
c. WHO Mandate of 1985.
d. USDA Bulletin of 1962.
carcinogen in any test on animals or human beings?
a. Additive Rules
b. Delaney Clause
c. FDA GRAS List
d. Contaminant Law
to induce cancer when ingested by man or animal”?
a. GRAS list
b. Delaney Clause
c. WHO Mandate of 1985
d. USDA Bulletin of 1962
a. GRAS list
b. Bonnie Clause
c. De minimis rule
d. No-risk standard
a. 0
b. 1 in 1,000
c. 1 in 1,000,000
d. 1 in 100,000,000
a. A requirement that the least toxic food additive be used on foods
b. The minimum amount of a food particle that can be detected
c. The minimum amount of nitrite that can be added to foods to prevent spoilage over a
certain time frame
d. The amount of a food additive that causes no more than a one–in-a-million risk of
cancer to human beings
amount would be allowed by the FDA’s margin of safety?
a. 1 microgram
b. 50 micrograms
c. 100 micrograms
d. 1 milligram
times below the lowest level known to cause any harmful effects?
a. Toxicity range
b. Zone of hazard
c. Acceptable area
d. Margin of safety
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a. Indirect additive
b. Incidental additive
c. Peripheral additive
d. Intentional additive
safety?
a. Table salt
b. Pesticides
c. Preservatives
d. Color additives
process?
a. Indirect
b. Incidental
c. Intentional
d. Contaminants
use of the food’s
a. fat.
b. water.
c. protein.
d. carbohydrate.
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?
a. Sugar is not a sustainable food source for most microbes
b. Sugar phagocytizes the microbes that are present in the jelly
c. Sugar captures water and makes it unavailable for microbes
d. Sugar wards off offending bacterial agents present in the jelly
a. Sugar
b. Saccharin
c. Sodium nitrite
d. Sodium propionate
a. Nitrites improve the consistency
b. The vitamin content of meat is stabilized
c. The flavor of meat is enhanced significantly
d. Nitrites inhibit the formation of botulinum toxin
a. nitrates also preserve the color of hot dogs.
b. ordinary baking powder is one of the most common.
c. sodium propionate is used in cheeses and margarine.
d. nitrites can be converted to cancer-causing substances in the stomach.
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a. Preserve color
b. Impart off-flavors
c. Present naturally in foods
d. Protect against bacterial growth
a. oxidation.
b. dehydration.
c. microbial contamination.
d. ethylene oxide treatment in the ripening process.
a. BHA
b. Nitrites
c. Table salt
d. Sodium ascorbate
a 668(K) 117. Which of the following is not one of the features of sulfites?
a. Improve flavor
b. Prevent oxidation
c. Destroy appreciable amounts of thiamin
d. Cause adverse reactions in some people
a. Folate
b. Thiamin
c. Vitamin D
d. Ascorbic acid
a. are frequently used in wines.
b. inhibit growth of most microbes.
c. interact with folate to inhibit its absorption.
d. are one of the few substances to have virtually no side effects.
sulfite additives?
a. Grapes
b. Lettuce
c. Carrots
d. Strawberries
they
a. destroy thiamin.
b. impart off colors.
c. impart off flavors.
d. shorten the shelf-life.
a. BHA.
b. BHT.
c. solanine.
d. vitamin E.
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sulfites?
a. Flavor enhancers
b. Antimicrobial agents
c. Antioxidant activities
d. Incidental food additives
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
a. sulfite.
b. sodium.
c. acrylamide.
d. bicarbonate.
a. Flavoring agents
b. Artificial sweeteners
c. Antimicrobial agents
d. Artificial coloring agents
a. BHT
b. Beta-carotene
c. Sodium propionate
d. Monosodium glutamate
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.
experiencing the MSG symptom complex?
a. Obesity
b. Asthma
c. Diabetes
d. Hypertension
intolerance reactions?
a. Nitrites
b. Carotenoids
c. Monosodium glutamate
d. Polybrominated biphenyl
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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
a. To color the food
b. To extend shelflife
c. To inhibit microbial growth
d. To inhibit nitrosamine formation
a. Neotame
b. Sucralose
c. Aspartame
d. Acesulfame-K
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
prolonged periods?
a. Methanol is produced
b. Ketone bodies appear
c. The aspartic acid becomes oxidized
d. The sweetness level becomes exaggerated
a. inhibit digestive tract enzymes.
b. be unsafe for most of the population.
c. decrease the threshold for seizures in epilepsy.
d. be metabolized into more than 6 times as much methanol as that from tomato juice
consumption.
United States?
a. Raw fruits
b. French fries
c. Raw vegetables
d. Grilled seafood
high temperatures?
a. Dioxins
b. Acrylamides
c. Carrageenan
d. Nitrosamines
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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.
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
used in food packaging?
a. PBBs
b. URPs
c. Dioxins
d. BHT and BHA
used in the manufacture of paper?
a. Dioxin
b. Alginate
c. Acrylamide
d. Hydrochloride
a. Nitric acid
b. Sodium propionate
c. Methylene chloride
d. Polybrominated biphenyl
a. Nitrites
b. Vitamin E
c. Irradiation
d. Tin from the can
the fruit, resulting in an off-flavor?
a. Direct additive
b. Indirect additive
c. Migratory contamination
d. Peripheral contamination
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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
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 residues in the meat or milk
d. They are naturally occurring substances and therefore require only minimal
regulation by the FDA and USDA
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
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
Questions from Section 19.7 Consumer Concerns about Water
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
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
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
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a. Ozone
b. Fluoride
c. Chlorine
d. Penicillin
the following except
a. iron.
b. calcium.
c. manganese.
d. phosphorus.
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
a. sulfur.
b. dioxins.
c. Giardia.
d. Cryptosporidium.
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
States?
a. 1
b. 5
c. 25
d. 45
membrane?
a. Ozonation
b. Distillation
c. Reverse osmosis
d. Activated carbon filtration
a. Glacier run-off
b. Springs and wells
c. Rivers in the wilderness
d. Municipal water supplies
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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
a. 2
b. 11
c. 33
d. 55
Questions for Section 19.8 Food Biotechnology
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.
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.
production of cheese?
a. Calf stomach
b. Pig intestines
c. Genetically-engineered viruses
d. Genetically-engineered bacteria
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Matching
K 648 01. Term that designates the ability of a substance to harm living organisms if enough is
consumed
I 648 02. Term designating that a substance is possibly toxic under normal use conditions
M 650 03. Typical foodborne infection that results from eating undercooked or raw shellfish
P 659 04. The act of concentrating contaminants within the flesh of animals high on the food chain
N 661 05. Toxic compound common in cabbage, turnips, and radishes
L 661 06. Poisonous narcotic-like substance present in potato sprouts
R 662 07. Term that describes the maximum amount of a pesticide residue permitted on a food
when the chemical is used according to directions
G 648,662 08. Term that judges that the risks for consumption of pesticides on foods are acceptable
F 666 09. Acronym for a list of food additives long believed to be safe
Q 667 10. Zone between the normal concentration used and that in which a hazard exists
T 667 11. Class of substances that are purposely added to foods
J 667 12. Substance added to cured meats to preserve color
O 668 13. Carcinogenic substances formed within the stomach
D 669 14. Organization that is responsible for certifying food colors
H 668 15. A food additive known to destroy thiamin
B 668 16. A preservative commonly used in snack foods to slow the development of off-flavors,
odors, and color changes
E 669 17. Flavor enhancer
A 672 18. Hormone that promotes growth and milk production in cows
S 671 19. Substance used to remove caffeine from coffee
C 673 20. Organization that is responsible for ensuring that public water systems meet minimum
health standards
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Essay
Page(s)
648 01. List the major functions of the following agencies that monitor the nation’s food
supply: CDC, EPA, FAO, and USDA.
649 02. List six symptoms associated with major foodborne illness.
649 03. Cite examples of outbreaks of foodborne infections from consumption of food
products sold by the food industry.
649 04. Describe two well-publicized outbreaks of foodborne infection that happened in the
2000s.
649 05. Describe several known outbreaks of food poisoning in the United States since the
year 2000.
649 06. List at least 6 symptoms that are associated with the contraction of foodborne illness.
650–651 07. List three major pathogenic microbes that are transmitted by foods; describe their
food sources, symptoms of sickness, and methods of prevention.
650–651 08. Describe foodborne infections that are early onset (within 1-2 days), mid-onset (3-6
days), and late onset (after 7 days).
651–652 09. What steps can consumers take to ensure food safety in the kitchen?
653 10. What are mad cow disease and H1N1 influenza and how do they affect human
beings? How can you reduce risk of contracting these disorders?
653–656 11. What precautions should consumers take when selecting and consuming seafood?
655 12. List safe-handling practices for milk and cheeses, eggs, honey, mixed salads,
seafood, and picnic foods.
656–657 13. Discuss consumer concerns about irradiation.
656 14. Explain the precautions that should be taken to minimize the risk of traveler’s
diarrhea.
656–657 15. What is food irradiation and how is it regulated? Explain the pros and cons of
irradiation as a food-processing method.
658 16. What steps can consumers take to minimize nutrient losses during food preparation?
658–660 17. Describe the effects of environmental contaminants, including the bioaccumulation
of toxic substances.
659–660 18. 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?
661 19. Give several examples of naturally occurring toxicants in foods and appropriate
methods to minimize exposure to them.
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662–664 20. How are pesticides regulated and monitored in the U.S. food supply? How can
consumers minimize risk of pesticide exposure?
662-664 21. Discuss the concerns of the public regarding the use of pesticides. Describe methods
to minimize intake of pesticide residues on foods.
664 22. Describe the use of alternatives to conventional chemical application for the control
of agricultural pests.
664–666 23. Discuss regulations governing the production and labeling of organic foods. How
can pesticide residues be monitored in the body?
664–665 24. What are the USDA criteria for organically grown crops?
666 25. List several advantages for the use of food additives.
666–667 26. What is the meaning and significance of the Delaney Clause? Why is it believed by
many to be too strict and inflexible?
666–669 27. Explain the food manufacturer’s responsibilities for the use of food additives.
667-669 28. List four appropriate uses for nutrient additives to foods.
668 29. What are sulfites? Explain current FDA regulations regarding their use.
668–669 30. List the major antioxidant additives in the food supply and their side effects in
human beings.
669 31. What are the advantages and disadvantages of using MSG in foods?
670–672 32. Give examples of different types of indirect food additives and explain how they
become part of the food supply.
670–671 33. Discuss the formation and significance of acrylamide and dioxins in food.
671 34. 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?
671–672 35. Discuss safety concerns of consuming coffee that was decaffeinated by methylene
chloride. Are there other ways to remove the caffeine?
672 36. What are the chief concerns with the use of antibiotics in livestock?
673 37. Explain the differences between groundwater and surface water as sources of
drinking water.
673–674 38. List several unpleasant characteristics associated with safe, potable water.
673–674 39. Discuss the origin of common drinking water contaminants such as heavy metals,
microbes, and organic toxicants.
674 40. List four common home treatments for improving the quality of water.
677–678 41. How does genetic engineering differ from traditional selective breeding?
387
678 42. Discuss appropriate uses of vitamins and minerals as food additives.
679 43. Present examples of food crops that have been genetically engineered to produce
their own pesticides.
679 44. What is “biopharming”? Provide an example.
679 45. Give examples of genetic engineering for the production of herbicide– and pesticide–
resistant crops.
679 46. Present examples of food crops that have been genetically engineered to produce
drugs for human beings.
679–680 47. Provide examples of the potential problems and concerns with biotechnology.
679-680;681 48. Present six arguments each on the pros and cons of genetic engineering.
680–681 49. Explain the role of the FDA in regulating food produced through biotechnology.
681 50. Present 8 arguments each that are in support of, and in opposition to, food
biotechnology.