Food contamination : (Multiple Choice)

Food contamination
 
  A) can occur only before produce was originally harvested.
  B) is unlikely to result from retail environments such as grocery stores and restaurants.
  C) is most likely to occur during the processing stage.
  D) can occur at any point in the food production, retail, and preparation process.

Q. 2

Most enzymes are composed of
 
  A) proteins. B) carbohydrates. C) cholesterol. D) fats.

Q. 3

Which of the following is a set of principles developed by two U.S. federal agencies to promote health, reduce risk for chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity?
 
  A) Dietary Guidelines for Americans B) Healthy People 2020
  C) USDA Food Patterns D) Dietary Reference Intakes

Q. 4

Which type of studies are most commonly used as evidence for the benefits of phytochemicals?
 
  A) retrospective B) experimental C) epidemiological D) survey

Q. 5

How much a serving of food contributes to your overall intake of nutrients is listed on a food label as
 
  A) RDA. B) nutrient density.
  C) ounce-equivalent. D) percent daily values.

Q. 6

Federal oversight of food safety
 
  A) is primarily the responsibility of the Environmental Protection Agency.
  B) is coordinated by a robust Food Safety Working Group, which has been meeting at least quarterly since 2011.
  C) has reduced by half the incidence of foodborne illness from six major bacterial culprits since 2011.
  D) is fragmented among over a dozen federal agencies.

Q. 7

When the body experiences alkalosis, how do proteins help restore the acid-base balance?
 
  A) Proteins speed the transfer of amine groups to new acid groups and side chains.
  B) Proteins uncoil and lose their shape.
  C) Proteins release hydrogen into the blood.
  D) Proteins attract hydrogen ions and neutralize their effects.

Q. 8

Which of the following are defensive proteins manufactured by the immune system?
 
  A) buffers B) transport proteins C) antibodies D) antigens

Q. 9

The group NOT among those at greatest risk for serious foodborne illness is
 
  A) women who are breastfeeding. B) fetuses, infants, and young children.
  C) people who have received an organ transplant. D) people who are very old.