Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Ch. 13 > Flashcards

Ch. 13 Flashcards

1
Q

it is estimated that over _____ percent of the US population has symptoms of food-borne illness without knowing or reporting it

A

50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

according to the CDC, the majority of food infections are caused by _____

A

microorganiisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what environmental conditions would not affect the survival and reproduction of food microorganisms

A

a low amount of humidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

pesticides are

A

chemicals used in the field and instorage areas to decrease destruction caused by insects and fungus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

monosodium glutamate, iodine added to table salt, and calcium added to orange juice are all examples of _____

A

additives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what people have the lease amount of risk of suffering serious consequences from a food borne illness

A

person recovering from surgery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

is clostridium botulinum a neurotoxin

A

yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

hepatitis A is a food borne virus that can result in _____ damage

A

liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

to avoide food borne illness at your next barbeque, its a good idea to not ____

A

grill hamburgers to medium rare

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is false about fungi causing adverse food reactions

A

many species of fungi can cause serious illness in otherwise healthy people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

the addition of iodine to table salt has decreased the incidence of

A

goiter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is not an antioxidant used in the processing of food

A

propionic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

the main symptom associated with clostridium botulinum intoxication is

A

paralysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

mycotoxins are most commonly found in

A

peanuts and grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is not a protective response to encountering food borne microbes

A

decreased metabolic rate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

the original objective in the development of gmo’s was to

A

improve crop protection from pesticides and herbicides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is most commonly associated with food borne illness

A

foods of animal origin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

in what environment does clostridium botulinum flourish

A

alkaline

19
Q

the two types of fungi are _____ molds

A

yeasts

20
Q

a temperature range between 40F and _____ is referred to as the “danger zone” of food borne illness

A

140F

21
Q

what is false regarding the proper refrigeration and freezing of food

A

thaw frozen meat and poultry on the kitchen counter

22
Q

roquefort cheese, cocolate, and wine are all made using which of the following microorganisms?

A

yeast and fungi

23
Q

the easiest and most effective way to prevent food borne illnesses is to

A

wash hands before handling food

24
Q

what is not a recommended method for preventing cross contamination

A

using a porus wood cutting board

25
Q

what is false concering the safe storage of leftovers

A

leftovers should be frozen after 1 week in the refrigeratior

26
Q

what is a good food safety practice to employ when cooking or consuming eggs?

A

casseroles made with eggs should reach an internal temperature of 160F before being eaten

27
Q

to avoide food borne illness when traveling to another country you should not

A

enjoy local raw food specialties

28
Q

the primary method used to perserve parma ham is by adding

A

salt

29
Q

what food preservation method does not limit sjpoilage by drawing water out of foods, making them inhospitable to bacterial growth

A

cooling

30
Q

the proper steps developed for canning foods ensures that all endospores of _____ botulinum are eliminated when followed carefully

A

clostridium

31
Q

pasteurization was first developed to kill microorganisms in _____

A

wine

32
Q

the antibiotic resistant bacteria that is thought to result from the use of antibiotics in animals is

A

MRSA

33
Q

what is an antioxidant added to food as a preservative

A

vitamin c

34
Q

what additive gives ham, hot dogs, and bologna their pink color

A

nitrates

35
Q

a process that uses gamma rays to eliminate harmful bacteria in meat and poultry is called

A

irradiation

36
Q

chemicals used to help retain moisture in foods are called

A

humectants

37
Q

what best describes the generally recognized as safe list

A

catalogue of food additives generally regarded as safe; established in 1958 by the US congress

38
Q

what is an example of a parasite

A

helminths

39
Q

which human organ system is most affected by toxic levels of mercury

A

nervous

40
Q

what is an example of a nerve toxin

A

mercury

41
Q

the USDA regulates _____ farming standards in the US

A

organic

42
Q

what is not a good explanation of why children are more sensitive to pesticides than adults

A

pesticides increase nutrient absorption in children

43
Q

why is rBGH given to many US dairy cows

A

to increase milk production without increasing feed

Nutrition (15 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions