Increasing total fiber:
A) should be done gradually.
B) should be accompanied by a lot of fluids.
C) can cause gas and discomfort if fiber is added too quickly.
D) All of the above
Q. 2Foods that should not be eaten due to the risk of contamination with microorganisms include all of the following EXCEPT:
a. undercooked meats.
b. raw eggs.
c. unpasteurized milk.
d. raw vegetables.
Q. 3Which foods are the best sources of dietary fiber?
A) Peanut butter, white bread, and apples
B) Celery, bananas, and cauliflower
C) Bran cereal, avocados, and pinto beans
D) Big Mac, french fries, and soda
Q. 4According to the Centers for Disease Control and Prevention, the single most important means of preventing bacterial foodborne illness is:
a. irradiation.
b. proper hand washing.
c. antibiotic use.
d. proper refrigeration.
Q. 5Which of the following carbohydrates is/are classified as polysaccharides?
A) Starch
B) Glycogen
C) Dietary fiber
D) All of the above
Q. 6All of the following are true regarding irradiation EXCEPT:
a. it destroys parasites.
b. irradiated foods retain some radiation.
c. irradiation causes texture and taste changes in some foods.
d. it destroys bacteria.
Q. 7Which of the following statements about aspartame is false?
A) Aspartame is made from two amino acids.
B) Aspartame provides approximately 2 calories per gram.
C) Aspartame cannot be used in cooked products because it breaks down in the presence of heat.
D) A safe level of aspartame has been determined to be equal to 50 mg/kg of body weight per day.
Q. 8The two major approaches to prevention of foodborne illness include:
a. consumer behaviors and restaurant inspections.
b. food safety regulations for processing and safe consumer behaviors.
c. pesticide use and irradiation.
d. hormone use and antibiotic use.
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