Reference no: EM132437029
1. To prevent foodborne illnesses, the food industry and restaurants currently follow _____ guidelines, which emphasize careful monitoring of critical control points in the manufacture of food items.
A. HACCP
B. minimum CDC
C. USDA
D. FDA dining
2. Malnutrition due to an extreme deficit of all macronutrients and micronutrients is called
A. marasmus.
B. kwashiorkor.
C. obesity.
D. nerve damage.
3. Why may preservatives be added to food?
A. to prevent the growth of pathogenic bacteria
B. to prevent the growth of mold
C. to slow the development of oxidative rancidity
D. all of the above
4. Irradiation involves exposing food to
A. alpha rays.
B. ultraviolet rays.
C. gamma rays.
D. uranium.
5. Quality and safety issues concerning fresh beef are under the jurisdiction of
A. the USDA.
B. the FDA.
C. the CDC.
D. the EPA.
6. An anxiety about having enough to eat or running out of money to purchase food is called
A. hunger.
B. food insecurity.
C. malnutrition.
D. poverty.
7. A common cause of blindness from birth in the third world is
A. a parasite.
B. iron deficiency in the mother during pregnancy.
C. iodine deficiency in the mother during pregnancy.
D. vitamin A deficiency in the mother during pregnancy
8. What is the "danger zone" with regard to storing food?
A. the temperature range that promotes degradation of vitamins
B. the level of food additives that would present a danger to human health
C. the temperature range that promotes growth of bacteria
D. the temperature range where food starts to burn and become inedible
9. Which food, if home-canned, should be processed in a pressure canner rather than a boiling water bath?
A. pickles
B. tomatoes
C. peaches
D. green beans
10. What is administered by health care workers to help treat the diarrhea and dehydration common to children suffering from diseases of poverty?
A. oral or intravenous water and electrolytes
B. ozone purified waste water
C. high-protein energy bars
D. bland foods such as rice