NUTRITION EXAM 5 CH. 13

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NUTRITION EXAM 5 CH. 13

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -68 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: LO 13.1 Pathogens Are the Primary Cause of Foodborne Illness

Answer:

Pathogens, which include viruses, bacteria, and parasites, as well as fungal agents and prions, all can cause foodborne illness. Noroviruses are the single largest cause of foodborne illness. The most common bacteria that cause foodborne illness are Campylobacter,

E. coli O157: H7, and Salmonella.

Question 2: 7) An individual who ate home-canned beans and several hours later experienced double vision and trouble speaking likely has

Answer:

• hepatitis.

• hemolytic uremic syndrome.

• botulism.

• mad cow disease.

C Question 3: 38) Which of the following pathogens is a parasite contracted by ingesting contaminated water?

Answer:

• Giardia duodenalis

• hepatitis A

• Salmonella enteritidis

D) E. coli O157:H7

A

Question 4: T

Answer:

The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross-contamination.Question 5: The temperature for your refrigerator should be set at 40°F or below.

Answer:

TRUE. To be effective at keeping food safe, the temperature in your refrigerator should be 40°F or below. To find out why, turn to page 506.

Question 6: Food irradiation makes food radioactive.

Answer:

FALSE. Irradiated food is treated with gamma rays that interrupt DNA and make cells unable to reproduce, thus killing harmful pathogens. It does not make foods radioactive. Learn more on page 513.

Question 7: LO 13.5 Toxins and Chemical Agents Can Contaminate Foods

Answer:

In addition to pathogens, toxins and chemical agents can also cause foodborne illness. Naturally occurring toxins include marine toxins and toxins that can occur naturally in foods. Chemical agents such as polychlorinated biphenyls can occur as a by-product of industrial pollution.

Question 8: Freezing foods kills bacteria.

Answer:

FALSE. Freezing doesn't kill bacteria, but only puts them in a dormant state. Find out what happens once the food is thawed on page 506.

Question 9: LO 13.4 Food Additives Can Help Keep Your Foods Safe and Healthy

Answer:

Food additives are used as preservatives, antioxidants, flavoring, coloring, and leavening agents. They are also used to maintain a food's consistency and to add nutrients. The FDA must approve most additives before they can be used in foods, and all additives must be listed on the food label. Some additives are exempted from obtaining FDA approval by having attained GRAS or prior-sanctioned status based on their long history of safe consumption.

Question 10: E. coli is considered a bacterium that could be used for bioterrorism.

Answer:

TRUE.

• coli as well as other pathogens can be used in bioterrorism. To learn more, turn to page 521

Question 11: Grilled chicken that is pink in the middle is never safe to eat.

Answer:

FALSE. It's not the color but rather the internal temperature of the chicken that will determine if it is safe to eat. Turn to page 505 to learn why color should not be used to determine if your food is safe to eat.Question 12: ) Which of the following statements is/are a reason that older adults are at greater risk of contracting foodborne illnesses? [Mark all that apply.]

Answer:

• They eat a greater variety of foods.

• Their immune systems have undergone age-related deterioration.

• Their stomachs produce less gastric juice.

• None of the answers are correct.

B, C?

Question 13: LO 13.2

• The danger zone temperature range at which bacteria will multiply most rapidly is

40°F to 140°F.45°F to 140°F.40°F to 145°F.50°F to 150°F.50°F to 140°F.

Answer:

(a) The danger zone is 40°F to 140°F.Question 14: Because reptiles often carry salmonella, you should always wash your hands after touching a reptile.

Answer:

Disease-causing microbes are also known as pathologicals

Question 15: 10) Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating

Answer:

• uncooked spinach and lettuce.

• sushi.

• raw or undercooked beef.

• raw eggs.

C Question 16: 28) Leftover foods should be left at room temperature no longer than ________ after being served.

Answer:

• 30 minutes

• 2 hours

• 3 hours

• 4 hours

B Question 17: Microscopic animals that take their nourishment from their hosts are referred to as prions.

Answer:

F Question 18: Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.

Answer:

T

Question 19: T

Answer:

The color of beef is largely determined by myoglobin