Exam 1

Question 1

The scientific study of food is one of people’s most important endeavors, mainly because…

Answer 1

Food is their most important need

Question 2

Hunter-gatherers spent 100% of their time engaged in obtaining food.

Answer 2

True

Question 3

Average American spends less than how many hours a day preparing food?

Answer 3

1

Question 4

Americans consume about how many lbs of food/year?

Answer 4

2000

Question 5

What is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products?

Answer 5

Food Science

Question 6

How many people are undernourished?

Answer 6

One in seven

Question 7

Areas in Food Science

Answer 7

Processing (engineering)
Packaging
Chemistry
Microbiology
Sensory evaluation
Nutrition
Regulation compliance

Question 8

25% of disease in the US may have a nutritional component

Answer 8

True

Question 9

Top Four Chronic Diseases are related to food:

Answer 9

HEART DISEASE
Obesity
DIABETES
Cancer

Question 10

What is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances

Answer 10

Nutrition

Question 11

Food science involves all aspects of food and nutrition

Answer 11

True

Question 12

Nutrition is the study of how..

Answer 12

Food is utilized by the body

Question 13

Food-Nutrition-Health are interconnected

Answer 13

True

Question 14

Food Poisoning Statistics:
Illness

Answer 14

48 million

Question 14

Nil (example person)

Answer 14

Spewing, cramps, rare hamburger the day before

Question 15

Food poisoning statistics:
Deaths

Answer 15

3,000

Question 15

Alice (example person)

Answer 15

Thin, digestive issues and mental fog for years

Question 16

Food poisoning statistics:
Hospitalizations

Answer 16

128,000

Question 17

The American food supply is the…

Answer 17

Safest in the world

Question 18

Fresh foods contain more harmful ________ than processed products

Answer 18

Microbes

Question 19

Unsafe foods:
Any food that makes us sick when we eat it

Answer 19

Presence of harmful microbes
Presence of natural toxicants
Presence of environmental contaminants
Presence of harmful additives
Presence of allergens

Question 20

Methods to Limit Microbes

Answer 20

Proper handling
Proper storage
Proper sanitation
Proper packaging

Question 20

Rank the Dangers

Answer 20

Canned tuna fish
Refrigerated yogurt
Unpasteurized orange juice
Undercooked chicken
Alfalfa sprouts

Question 21

_____________ _________ is not pleasant to eat, but it is not necessarily unsafe
Not all food that is unsafe may show signs of spoilage

Answer 21

Spoiled foods

Question 22

The common factor between spoiled and unsafe foods is usually

Answer 22

Microbes

Question 23

The ___________ represents the best guess on how long a food will last before it spoils

Answer 23

Expiration Date

Question 24

Expiration dates are set on food safety not quality factors

Answer 24

False. They are set on quality factors not food safety

Question 25

A sickness caused by consuming a contaminated food

Answer 25

Food poisoning

Question 26

An ___________ requires the consumption of viable microbes that grow and produce symptoms typical for an infectious disease

Answer 26

Infection

Question 27

Occurs after consumption of foods in which microbes have produced a toxin

Answer 27

Intoxications

Question 28

Scientists who track the cause of an outbreak

Answer 28

Epidemiologists

Question 28

An ______________ occurs when more than one unrelated individual contracts a food-borne illness

Answer 28

Outbreak

Question 29

Fresh foods are more likely to contain harmful ___________ than commercially processed products

Answer 29

Microbes

Question 30

Involves reducing the chances that food will spoil or become unsafe

Answer 30

Food preservation

Question 31

Methods of Food Preservation

Answer 31

Canning Pasteurizing Refrigerating Freezing Drying Fermenting Packaging

Question 32

______________ serve a useful purpose and must be both safe and effective for the intended use Extending shelf life, reducing waste, lowering cost to consumers

Answer 32

Additives

Question 32

_____________ are food ingredients that slow spoilage and prevent food-borne illnesses Salt and sugar are common examples

Answer 32

Preservatives

Question 33

LFTB

Answer 33

Lean Finely Textured Beef "Pink Slime" Unlabeled treatment with small amounts of food grade ammonium hydroxide to control harmful bacteria

Question 33

Azodicarbonamide (ADA)

Answer 33

"Yoga Mat Chemical" Used to bleach flour and make dough stronger and more rubbery

Question 34

Recent Changes Noted in the Food Industry

Answer 34

New and newly identified microbes Greater reliance on imported_______ foods Less knowledge by food preparers Centralization of food processing Improved sanitation may reduce immunity

Question 35

________________ for food safety starts with production and ends with the consumer

Answer 35

Responsibility

Question 36

The least controlled step is whenever ________ handle and prepare food

Answer 36

Consumer

Question 37

Frequent Factors in Food Poisoning

Answer 37

Improper storage temperature Poor personal hygiene Undercooking _cross-contamination_____________ Food from unsafe sources

Question 37

Simple Rules for Food Handling

Answer 37

Keep hot what is hot and cold what is cold When in doubt throw it out

Question 38

___________ are chemicals applied to crops to kill pests

Answer 38

Pesticides

Question 39

______________ ______________ avoids the use of fossil fuels and synthetic chemicals

Answer 39

Organic Production

Question 40

Proper composting of animal waste (for natural fertilizer) should kill

Answer 40

Harmful microbes

Question 41

Contaminated irrigation water is a leading source of

Answer 41

Microbial problems

Question 42

Organic Product Characteristics

Answer 42

Desired by many consumers Often cost more Have a shorter shelf life May not look as attractive May be less safe____ than products grown with pesticides