PRACTICE QZM 4 2018-09-18
STUDY PURPOSES ONLYNOT FOR PUBLICATION DO NOT DISTRIBUTE / Session:
Section:
Class Location:
Days / Time: Instructor: / Summer 2017
71200 4 Units
NVC 2210 and LAB TBD
MTWTh 10:30 – 12:35 PM
RIDDELL
LEGEND
For statements that do not have Answer Choices, Mark A if TRUE or B if FALSE.
Chapter 13 Food Safety and Technology
1) Which of the following pathogens can cause foodborne illnesses?
A) viruses
B) bacteria
C) parasites
D) All of the answers are correct.
Page Ref: 495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
2) Which of the following statements is/are a reason that older adults are at greater risk of contracting foodborne illnesses? [Mark all that apply.]
A) They eat a greater variety of foods.
B) Their immune systems have undergone age-related deterioration.
C) Their stomachs produce less gastric juice.
D) None of the answers are correct.
Page Ref: 500
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
3) Foodborne illnesses typically result primarily in ______signs and symptoms.
A) neurological
B) gastrointestinal
C) muscular
D) peripheral
Page Ref: 495
Skill: Comprehension
Learning Outcome: 13.1
Section: 13.1
6) Which of the following diseases is caused by a prion?
A) bovine spongiform encephalopathy
B) listeriosis
C) botulism
D) hepatitis A
Page Ref: 499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
7) An individual who ate home-canned beans and several hours later experienced double vision and trouble speaking likely has
A) hepatitis.
B) hemolytic uremic syndrome.
C) botulism.
D) mad cow disease.
Page Ref: 496
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
8) Which of the following pathogens is responsible for foodborne illness in individuals who have eaten raw or undercooked eggs, poultry and meat, raw milk, and dairy products?
A) Shigella
B) Clostridium perfringens
C) Salmonella
D) Listeria monocytogenes
Page Ref: 497
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
10) Individuals can be exposed to bovine spongiform encephalopathy (BSE) by eating
A) uncooked spinach and lettuce.
B) sushi.
C) raw or undercooked beef.
D) raw eggs.
Page Ref: 500
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
11) Which of the following individuals is at the lowest risk of developing a foodborne illness?
A) an adult suffering from AIDS
B) a healthy elementary school child
C) a healthy 75-year-old adult
D) a healthy college student
Page Ref: 500
Skill: Comprehension
Learning Outcome: 13.1
Section: 13.1
12) Of the following statements, which describes the best way to prevent foodborne illness?
A) Check all food for microbial contamination using a magnifying glass.
B) Use proper food handling and storage techniques.
C) Buy only sterilized or irradiated food.
D) Throw away all excess and uneaten food.
Page Ref: 502-503
Skill: Comprehension
Learning Outcome: 13.2
Section: 13.2
13) Which of the following words or phrases is/are one of the "four Cs" of food safety? [Mark all that apply.]
A) cleaning hands and produce
B) combating cross-contamination
C) cooking foods thoroughly
D) chopping foods properly
Page Ref: 502
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
15) An individual who consumes a protein shake containing a raw egg may be at risk of a foodborne illness caused by
A) Salmonella.
B) Clostridium botulinum.
C) Staphylococcus aureus.
D) All of the answers are correct.
Page Ref: 497
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
16) Which of the following organisms are not considered pathogens?
A) viruses
B) bacteria
C) parasites
D) cockroaches
Page Ref: 495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
19) Which of the following types of pathogens is considered to be among the less common causes of foodborne illnesses in the United States?
A) parasites
B) fungi
C) prions
D) All of the answers are correct.
Page Ref: 495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
25) All of the following foods may contain Salmonella enteritidisexcept
A) cake batter.
B) raw cookie dough.
C) yogurt.
D) dressing on a homemade Caesar salad.
Page Ref: 499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
26) Which of the following actions is not recommended for reducing the risk of foodborne illness?
A) washing sponges at least weekly in the hot water cycle of the dishwashing machine
B) washing all fruits and vegetables in soap or detergent
C) drying your hands with a paper towel rather than a dish towel
D) reserving one cutting board for raw meat and another for nonmeat foods
Page Ref: 503
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
27) What happens to most microbes in the freezer?
A) They are destroyed.
B) They grow just as quickly as at room temperature.
C) They grow, but more slowly than at room temperature.
D) They become dormant and unable to multiply but do not die.
Page Ref: 506
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
28) Leftover foods should be left at room temperature no longer than ______after being served.
A) 30 minutes
B) 2 hours
C) 3 hours
D) 4 hours
Page Ref: 506
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
30) The agency responsible for ensuring safe and accurately labeled meat, poultry, and eggs is the
A) USDA Food Safety and Inspection Service.
B) Food and Drug Administration.
C) Environmental Protection Agency.
D) Animal and Plant Health Inspection Service.
Page Ref: 510-511
Skill: Knowledge
Learning Outcome: 13.3
Section: 13.3
36) Which of the following pathogens is transmitted via raw eggs?
A) Giardia duodenalis
B) hepatitis A
C) Salmonella enteritidis
D) E. coli O157:H7
Page Ref: 499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
37) Which of the following pathogens can be contracted by consuming raw or undercooked contaminated ground beef and can result in acute kidney failure in small children and elderly adults?
A) Giardia duodenalis
B) hepatitis A
C) Salmonella enteritidis
D) E. coli O157:H7
Page Ref: 499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
38) Which of the following pathogens is a parasite contracted by ingesting contaminated water?
A) Giardia duodenalis
B) hepatitis A
C) Salmonella enteritidis
D) E. coli O157:H7
Page Ref: 498-499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
39) Which of the following pathogens is contracted by consuming unpasteurized (raw) dairy products?
A) Salmonella enteritidis
B) E. coli O157:H7
C) Listeria monocytogenes
D) Giardia duodenalis
Page Ref: 497
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
40) Which of the following pathogens is a virus spread by fecal-oral transmission?
A) Giardia duodenalis
B) Salmonella enteritidis
C) hepatitis A
D) E. coli O157:H7
Page Ref: 496
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
41) Food safety consists of guidelines and procedures that help keep foods free from contaminants.
Page Ref: 494
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
42) To date, five cases of variant Creutzfeldt-Jakob Disease have been reported in the United States.
Page Ref: 500
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
43) Bacterial spores can be easily destroyed by applying low heat for a long time.
Page Ref: 513
Skill: Knowledge
Learning Outcome: 13.3
Section: 13.3
44) Open dating is typically found on perishable items such as meat, poultry, eggs, and dairy products.
Page Ref: 514
Skill: Knowledge
Learning Outcome: 13.3
Section: 13.3
45) Thoroughly cooking fish and seafood will destroy marine toxins.
Page Ref: 519
Skill: Knowledge
Learning Outcome: 13.5
Section: 13.5
50) Cross-contamination can occur when raw poultry and fresh lettuce are cut on the same cutting board.
Page Ref: 503
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
51) Infections with Listeria monocytogenes are of special concern to pregnant women because this pathogen can infect the fetus or newborn.
Page Ref: 497
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
58) Even the rice that has come into contact with sushi or sashimi can make you sick if you don't keep it refrigerated.
Page Ref: 501
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
59) Meat marinades can be safely used as serving sauces if they have first been boiled for several minutes.
Page Ref: 504
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
62) Paralytic shellfish poisoning is caused by ingesting certain types of shellfish that have been contaminated with neurotoxins produced by dinoflagellates.
Page Ref: 519
Skill: Knowledge
Learning Outcome: 13.5
Section: 13.5
64) Microscopic animals that take their nourishment from their hosts are referred to as prions.
Page Ref: 498-499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
69) Disease-causing microbes are also known as pathologicals.
Page Ref: 494-495
Skill: Knowledge
Learning Outcome: 13.1
71) Each year many international tourists have their trips interrupted by traveler's diarrhea.
Answer: TRUE
Page Ref: 499
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
72) Two risks of foodborne illness from eating sushi are presented by nematode parasites and marine toxins.
Page Ref: 501, 519
Skill: Comprehension
Learning Outcome: 13.1, 13.5
Section: 13.1, 13.5
73) Trichinella spiralis is a virus that is typically transmitted by eating undercooked or raw pork or wild game.
Page Ref: 498
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
74) The transfer of pathogens from a food, utensil, cutting board, kitchen surface, or hands to another food is called cross-contamination.
Page Ref: 503-504
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
75) The color of beef is largely determined by myoglobin.
Page Ref: 504
Skill: Knowledge
Learning Outcome: 13.2
Section: 13.2
77) Foodborne illnesses are often caused by pathogens.
Page Ref: 494-495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
78) A virus requires a host to survive and multiply.
Page Ref: 495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
79) The microorganisms used in the production of yogurt and buttermilk are bacteria.
Page Ref: 495
Skill: Knowledge
Learning Outcome: 13.1
Section: 13.1
Nutrition & You, 4e (Blake)
Chapter 14 Life Cycle Nutrition: Pregnancy through Infancy
1) Which of the following nutrients does not need to be added to an infant's diet?
A) vitamin C
B) vitamin B12
C) vitamin D
D) iron
Page Ref: 552-553
Skill: Knowledge
Learning Outcome: 14.9
Section: 14.9
2) Gestational diabetes increases the risk of the baby developing which of the following conditions?
A) jaundice
B) breathing problems
C) birth defects
D) All of the answers are correct.
Page Ref: 540
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
3) Adequate intake of which of the following nutrients has been shown to reduce the risk of neural tube defects?
A) folic acid
B) mercury
C) vitamin D
D) vitamin C
Page Ref: 529
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
4) Which of the following types of fish should not be eaten by a pregnant or nursing woman?
A) salmon
B) swordfish
C) shrimp
D) catfish
Page Ref: 530
Skill: Comprehension
Learning Outcome: 14.1
Section: 14.1
5) A cup (8 ounces) of which of the following beverages has the highest caffeine content?
A) chocolate milk
B) brewed tea
C) drip-brewed coffee
D) a soft drink
Page Ref: 530
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
7) Which of the following statements about folic acid is TRUE [Matk all that apply]
A) Folic acid can prevent neural tube defects.
B) Women who wish to conceive should consume 400 micrograms of folic acid from dietary supplements, fortified foods, or both.
C) Folic acid helps prevent morning sickness.
D) Folic acid plays a role in producing new cells.
Page Ref: 529
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
8) How much alcohol is considered safe for a pregnant woman to consume per day?
A) none
B) 4 oz
C) 6 oz
D) 8 oz
Page Ref: 530
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
9) An organ of common tissue between a mother and a growing embryo is called the
A) umbilical cord.
B) amniotic sac.
C) uterus.
D) placenta.
Page Ref: 532
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
11) The recommended weight gain during pregnancy for a woman with a BMI of 18.5 to 24.9 is
A) 28 to 40 pounds.
B) 25 to 35 pounds.
C) 15 to 25 pounds.
D) at least 15 pounds.
Page Ref: 534
Skill: Comprehension
Learning Outcome: 14.2
Section: 14.2
12) Pregnant women who are vegans are at risk for a deficiency of which of the following nutrients?
A) zinc
B) iron
C) vitamin B12
D) All of the answers are correct.
Page Ref: 535
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
13) Pregnant women should avoid all of the following foods except
A) high-fiber foods.
B) unpasteurized soft cheeses.
C) raw sprouts.
D) sushi and sashimi.
Page Ref: 537
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
14) Which of the following activities is not safe for a pregnant woman?
A) gymnastics
B) walking
C) swimming
D) low-impact aerobics
Page Ref: 539-540
Skill: Comprehension
Learning Outcome: 14.3
Section: 14.3
17) Which of the following conditions is not a risk factor for gestational diabetes?
A) being over 25 years of age
B) being underweight
C) being Hispanic or African American
D) having a history of higher-than-normal blood glucose levels
Page Ref: 541
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
18) Eclampsia in a pregnant woman can
A) indicate that morning sickness is over.
B) be a result of drinking alcohol during pregnancy.
C) lead to the death of the woman.
D) be easily treated with vitamin supplements.
Page Ref: 541
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
20) Which of the following characteristics is / are signs that an infant is ready to eat solid foods?]Mark all that apply]
A) demonstrates sufficient skill in swallowing
B) can sit with support
C) can turn his/her head to indicate fullness
D) has retained the tongue-thrust reflex
Page Ref: 554-555
Skill: Knowledge
Learning Outcome: 14.10
22) Which of the following foods should not be given to infants because of the possibility of botulism?
A) skim milk
B) strawberries
C) honey
D) tuna
Page Ref: 558
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
23) Reactions to a food allergy can include
A) vomiting.
B) diarrhea.
C) hives.
D) All of the answers are correct.
Page Ref: 556
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
24) Which of the following foods is not one of the most common sources of food allergens for adults?
A) bananas
B) shellfish
C) tree nuts
D) wheat
Page Ref: 556
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
26) The American Academy of Pediatrics recommends that most women breast-feed exclusively for the first ______of infancy.
A) 6 weeks
B) 3 months
C) 6 months
D) 1 year
Page Ref: 543
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
27) Which of the following statements about morning sickness is/are correct? [Mark all that apply]
A) The nausea experienced during it almost always subsides by the afternoon.
B) About 80 percent of women experience it.
C) Certain behaviors might help alleviate its effects.
D) It may be due to fluctuating hormone levels.
Page Ref: 533
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2\\
29) Which of the following vitamins can be toxic when taken in excess and can increase the risk of birth defects during the first trimester?
A) vitamin C
B) vitamin B6
C) vitamin D
D) vitamin A
Page Ref: 535
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
30) Which of the following statements describes a benefit of daily exercise during pregnancy?
A) It lessens minor aches and pains.
B) It helps relieve constipation.
C) It improves the quality of sleep.
D) All of the answers are correct.
Page Ref: 539
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
31) During the first two weeks following conception, a fertilized egg is called
A) a zygote.
B) the placenta.
C) an embryo.
D) a fetus.
Page Ref: 532
Skill: Comprehension
Learning Outcome: 14.2
Section: 14.2
32) The structure at which nutrients, oxygen, and waste products are exchanged between the mother and developing fetus is the
A) umbilical cord.
B) fetal membrane.
C) placenta.
D) amniotic sac.
Page Ref: 532
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
33) During the third through eighth weeks after conception a developing baby is called a(n)
A) blastocyst.
B) preembryo.
C) fetus.
D) embryo.
Page Ref: 532
Skill: Comprehension
Learning Outcome: 14.2
Section: 14.2
34) A developing baby that is older than 8 weeks post-conception is called a
A) zygote.
B) preembryo.
C) fetus.
D) blastocyst.
Page Ref: 532
Skill: Comprehension
Learning Outcome: 14.2
Section: 14.2
35) Fertilization occurs in which of the following structures?
A) ovary
B) fallopian tube
C) uterus
D) vagina
Page Ref: 532
Skill: Comprehension
Learning Outcome: 14.2
Section: 14.2
37) Which of the following substances causes milk to be released from the breast?
A) oxytocin
B) lactoferrin
C) colostrum
D) prolactin
Page Ref: 543
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
39) Which of the following substances protects infants against infection by a variety of bacteria and viruses?
A) prolactin
B) oxytocin
C) DHA
D) lactoferrin
Page Ref: 546
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
42) A healthy lifestyle of parents-to-be before conception is essential to the health of the fetus.
Page Ref: 528
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
45) During pregnancy, a woman's immune system is weakened.
Page Ref: 537
Skill: Knowledge
Learning Outcome: 14.2
Section: 14.2
47) Each week healthy pregnant women should get at least 150 minutes of moderate-intensity aerobic activity, ideally spread over that seven-day period.
Page Ref: 540
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
48) A pregnant woman's protein needs increase by about 35 percent during the second and third trimesters.
Page Ref: 539
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
53) Eclampsia can be a major cause of death among pregnant women.
Page Ref: 541
Skill: Knowledge
Learning Outcome: 14.3
Section: 14.3
57) Breast-feeding may reduce a woman's risk of hip fractures later in life.
Page Ref: 544
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
58) Colostrum helps protect infants from infections because it is rich in antibodies.
Page Ref: 545
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
60) The composition of breast milk constantly changes to suit the infant's needs.
Page Ref: 545
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
62) Two micronutrients that are associated with the production of healthy sperm are folate and zinc.
Page Ref: 528
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
67) Breast milk must be consumed directly from the mother's breast because otherwise it degrades too quickly.
Page Ref: 546
Skill: Knowledge
Learning Outcome: 14.6
Section: 14.6
74) A severe, life-threatening allergic reaction is called an anaphylactic reaction.
Page Ref: 557
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
75) Food allergy and food intolerance are two terms for the same condition.
Page Ref: 556-557
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
76) Proteins that are incompletely broken-down by cooking or digestion and cause an adverse response by the immune system are called food allergens.
Page Ref: 556
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
77) Cells that release histamine and other chemicals during allergic reactions are white blood cells that specialize as mast cells.
Page Ref: 556
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
78) Individuals with allergies should often carry a syringe injector of epinephrine to be self-administered when severe allergic reactions occur.
Page Ref: 556
Skill: Knowledge
Learning Outcome: 14.10
Section: 14.10
79) Certain types of fish contain methylmercury and should not be included in the diets of pregnant women.
Page Ref: 530
Skill: Knowledge
Learning Outcome: 14.1
Section: 14.1
Nutrition & You, 4e (Blake)
Chapter 15 Life Cycle Nutrition: Toddlers through the Later Years
1) Which of the following statements about the reasons a person's metabolic rate naturally declines with age is correct?