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NUTRITION CHAPTER 19: CONSUMER CONCERNS ABOUT
FOODS AND WATER EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: food poisoning
Foodborne illness is commonly referred to as food poisoning. It occurs when a disease-causing microorganism or chemical contaminates the food or water an individual consumes, causing them to get sick.
Answer:
Thoroughly cooking food is an effective way to kill many of these microorganisms and prevent foodborne illness. In the table, match the food with its safe and proper cooking temperature.
- Hamburger
- Poultry, Chicken
- Fish
Question 2: e. 1%
Answer:
A disinfectant, usually _______, is added to public water systems to kill bacteria.
- fluoride
- ozone gas
- chlorine
- minerals
- mercury
Question 3: a. staphylococcal food poisoning
Answer:
Nausea, vomiting, and diarrhea caused by consuming food and water contaminated by a pathogen while traveling to another country is referred to as _______.
- bovine spongiform encephalopathy
- traveler's diarrhea
- traveler's food poisoning
- toxoplasmosis
- international food infections
Question 4: a. 160° F
- 165° F
- 145° F
One way to prevent foodborne illness is by properly cooking foods at their respective safe temperatures. A food thermometer is required to make sure that food has reached safe temperatures. Safe minimum cooking temperatures for duck and goose, fish, and quiche or other egg dishes are shown in the table.
Answer:
The temperature danger zone is the temperature in which microorganisms that cause foodborne illness can reproduce. To avoid this, foods should be kept at temperatures (Fahrenheit) below:
- 60°F
- 70°F
- 40°F
- 50°F
Question 5: e. Unpasteurized milk
Answer:
Case Study: Erin tells the doctor that she is 10 weeks pregnant, and she is concerned because she has heard that there is a foodborne illness that causes pregnancy complications. Which of the following is pathogens is she referring to?
- E.coli: O157:H7
- Norovirus
- Clostridium perfringens
- Campylobacter
- Listeria
Question 6: c. campylobacter
Answer:
What foodborne illness is associated with unpasteurized milk, soft cheeses, and lunch meats and can cause complications in pregnancy?
- norovirus
- listeria
- campylobacter
- E.coli: O157:H7
- salmonella
- is a 27-year-old professional woman who describes a recent bout of "the 24-hour flu" she
Question 7: Case Study: Erin
experienced after eating out with friends over the weekend. She reports feeling an upset stomach at work on Monday with an increase in symptoms that developed into severe abdominal cramps, nausea, vomiting, and some bloody diarrhea, continuing into the evening.She called her doctor the next morning and reported what she had eaten the day before she developed symptoms: Two glasses of wine, broiled rare steak with mushroom sauce, a baked potato with sour cream and butter, and an assorted greens salad with oil and vinegar dressing from the salad bar where she was dining with friends. Earlier on that same day, she had eaten leftovers from her refrigerator-a small pork chop, spinach salad, and a glass of milk from a local organic dairy farm.
Answer:
Case Study: What type of illness is Erin likely experiencing?
- morning sickness
- foodborne illness
- mercury poisoning
- the flu
- side effects from GMO food products
Question 8: c. bioaccumulation
Answer:
Inactive compounds that produce the deadly poison cyanide upon activation by a specific plant enzyme called cyanogens are found in which food?
- lima beans
- cauliflower
- turnips
- potatoes
- cabbage
Question 9: c. Tuna salad
Answer:
Case Study: Assuming Erin's illness is caused by
- coli, what food safety practice would reduce her risk of getting
- coli again?
- Cook hamburgers thoroughly.
- Avoid using products with leaky seals.
- Decrease intake of fish.
- Practice safe food canning.
- Don't eat excessive amounts of broccoli or kohlrabi
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