What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?
a. They are fresher than conventional foods.
b. They are completely free of pesticides.
c. They have a higher nutrient content than conventional foods.
d. The growing methods used don't harm the environment.
e. They are associated with a reduced risk of chronic disease.
Q. 2Which statement best describes the pesticide levels in organic foods?
a. Changing children's diets to conventionally grown foods resulted in a gradual decline of pesticide ingestion.
b. Tested organic foods consistently contain no pesticides or lower levels than conventionally grown foods.
c. Studies have shown a link between pesticide exposure from conventional foods and health risks.
d. Choosing organic versions of conventional foods that have tested positive for pesticides is recommended because prices are no higher.
e. When eating organic foods the risk from pesticide residues is zero.
Q. 3If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?
a. There is no pesticide residue left when they are processed and packaged.
b. Foods tested by the FDA often have pesticide levels exceeding safe limits.
c. Most pesticides can be removed by thoroughly washing the foods.
d. Pesticides will kill all of the insects on the foods.
e. Using a commercial fruit or vegetable wash is the only way to remove pesticides.
Q. 4If you are preparing a potato for dinner and see a layer of green just under the skin, you should:
a. immediately throw away the potato.
b. peel off the green layer and cook the potato.
c. bake the potato whole because it will get rid of the green layer.
d. boil the potato because water will remove the green coloring.
e. dispose of all potatoes that came in contact with this potato.
Q. 5When irradiation is used to protect foods from contamination, what happens to the quality of those foods?
a. Vitamin loss is comparable to that of other food processing methods.
b. Fruits will ripen more quickly.
c. Very slight amounts of residual radiation will remain in the foods.
d. All foods will have a modest amount of texture change.
e. The DNA structure remains intact so no quality differences are detectable.
Q. 6What can be said about fresh produce and foodborne illness?
a. Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.
b. Rinsing produce will remove all contaminants that may be on the surface.
c. All canned vegetables are safe from bacteria-causing toxins.
d. Produce grown close to the ground may be contaminated by animal waste runoff.
e. Organic produce is less likely to cause foodborne illnesses.
Q. 7The potato salad you brought to the picnic potluck in the park has been sitting out for 4 hours during the meal on a hot sunny day. What should you do with the leftover servings once the meal is finished?
a. Take the salad home, transfer into a new container, and freeze it.
b. Check the salad to see if it has a spoiled smell and throw it away if it does.
c. Throw away the leftovers because they have been at an unsafe temperature too long.
d. Put it in the refrigerator to cool it before serving again.
e. If you intend to eat it later, decontaminate it by boiling or baking.
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