Question

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

20.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

Answer 1

Ans) 1) FDA dining

Explaination:

The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes).

2) Marasmus

Explaination:

Marasmus is a severe form of protein-energy malnutrition that results when a person does not consume enough protein and calories. Without these vital nutrients, energy levels become dangerously low and vital functions begin to stop.

3) D. All of the above

Explaination:

Preservatives are added to food so as to prevent or slow down the growth of micro-organism, such as moulds, yeasts and bacteria in food. Antioxidants are added to food so as to protect food from turning rancid or changing colour. Antioxidants can delay, retard or prevent food from deterioration due to oxidation .

4) C. Gamma rays

Explanation:

Food irradiation is the process of exposing food and food packaging to ionizing radiation. Ionizing radiation, such as from gamma rays, x-rays, or electron beams, is energy that can be transmitted.