A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?
a. nitrites
b. sulfites
c. monosodium glutamate
d. methylmercury
e. fish toxins
Q. 2How would you respond to someone who asks about the safety of nonnutritive sweeteners?
a. You should avoid saccharin because it has been shown to cause bladder cancer in humans.
b. Aspartame is dangerous because it has been shown to cause brain cancer.
c. The FDA endorses the use of nonnutritive sweeteners within the acceptable daily intake levels as safe.
d. Current evidence shows that any amount of nonnutritive sweeteners poses no health risks in adults.
e. Young children can regularly consume nonnutritive sweeteners because they have a more diverse microflora.
Q. 3Your roommate is interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which preservative would you recommend?
a. vitamin C
b. nitrites
c. tartrazine
d. salt
e. MSG
Q. 4To control the safety of additives in foods manufacturers must follow certain rules, which include:
a. using only additives included on the permanent GRAS list.
b. submitting proof that a new additive is safe after numerous tests.
c. not using any additives that have a toxic effect at high doses.
d. using only additives that cannot be detected or measured in foods.
e. using only USDA-approved food additives.
Q. 5A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth. The food additive he most likely would use to protect the food is:
a. acetic acid.
b. BHA.
c. peroxides.
d. MSG.
e. citric acid.
Q. 6What 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. 7Which 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.
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