The _____ developed and is implementing standards for organic foods.
a. FDA
b. FTC
c. USDA
d. NIH
e. EPA
Q. 2The process of irradiating food _____.
a. prevents food from ever spoiling
b. enhances flavor
c. causes food to retain radioactive particles
d. is not approved for use on products in the United States and Canada
e. increases the shelf life of food and decreases risk of food-borne illnesses
Q. 3The most common food additives are _____.
a. sugar and salt
b. coloring agents and sugar
c. nitrates and aspartame
d. antibiotics and hormones
e. xanthan gum and diglycerides
Q. 4Food additives may be added to food to _____.
a. enhance shelf life
b. enhance cooking properties
c. decrease calories
d. enhance shelf life and cooking properties
e. decrease calories and improve quality
Q. 5The Nutrition Facts panel must routinely provide information about _____.
a. dietary fiber
b. vitamin B12
c. vitamin D
d. potassium
e. zinc
Q. 6Which food is required to have a Nutrition Facts panel?
a. apple turnovers sold at the local bakery
b. a box of breakfast cereal
c. produce sold at a farmers' markets
d. a package of fresh shrimp sold at the supermarket
e. a bottle of wine
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