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Which of the following is not a monosaccharide?  Galactose Fructose Lactose Glucose






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Which of the following is not a monosaccharide?  Galactose Fructose Lactose Glucose. Which of the following is not a monosaccharide?  Galactose Fructose Lactose Glucose. 2. Major fructose sources include  milk and cheese. fruits and honey. fruits and vegetables.
Which of the following is not a monosaccharide?  Galactose Fructose Lactose Glucose

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Slide 1

  • Which of the following is not a monosaccharide? 

    • Galactose

    • Fructose

    • Lactose

    • Glucose

Team Power

Slide 2

  • Which of the following is not a monosaccharide? 

    • Galactose

    • Fructose

    • Lactose

    • Glucose

Team Power

Slide 3

2. Major fructose sources include 

  • milk and cheese.

  • fruits and honey.

  • fruits and vegetables.

  • breads and cereals.

Team Power

Slide 4

2. Major fructose sources include 

  • milk and cheese.

  • fruits and honey.

  • fruits and vegetables.

  • breads and cereals.

Team Power

Slide 5

3. After absorption, galactose is 

  • converted to glucose in the liver.

  • converted to fructose in the liver.

  • converted to glycogen in the liver.

  • converted to lactose in the liver.

Team Power

Slide 6

3. After absorption, galactose is 

  • converted to glucose in the liver.

  • converted to fructose in the liver.

  • converted to glycogen in the liver.

  • converted to lactose in the liver.

Team Power

Slide 7

4. A disaccharide is formed by the chemical bonding of 

  • two monosaccharides.

  • two polysaccharides.

  • one monosaccharide and one polysaccharide.

  • two oligosaccharides.

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Slide 8

4. A disaccharide is formed by the chemical bonding of 

  • two monosaccharides.

  • two polysaccharides.

  • one monosaccharide and one polysaccharide.

  • two oligosaccharides.

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Slide 9

5. Simple sugars in large quantities have been shown to 

  • cause obesity.

  • promote tooth decay.

  • cause diabetes mellitus.

  • cause hyperactivity.

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Slide 10

5. Simple sugars in large quantities have been shown to 

  • cause obesity.

  • promote tooth decay.

  • cause diabetes mellitus.

  • cause hyperactivity.

Team Power

Slide 11

6. In the U.S. diet, carbohydrate supplies approximately what percent of total kcalories? 

  • 15

  • 35

  • 50

  • 60

Team Power

Slide 12

6. In the U.S. diet, carbohydrate supplies approximately what percent of total kcalories? 

  • 15

  • 35

  • 50

  • 60

Team Power

Slide 13

7. The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called 

  • biosynthesis.

  • anabolism.

  • photosynthesis.

  • glycogenesis.

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Slide 14

7. The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called 

  • biosynthesis.

  • anabolism.

  • photosynthesis.

  • glycogenesis.

Team Power

Slide 15

8. What is the major monosaccharide found in the body? 

  • Glucose

  • Fructose

  • Galactose

  • Sucrose

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Slide 16

8. What is the major monosaccharide found in the body? 

  • Glucose

  • Fructose

  • Galactose

  • Sucrose

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Slide 17

9. Glucose also is known as 

  • levulose.

  • ribose.

  • maltose.

  • dextrose.

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Slide 18

9. Glucose also is known as 

  • levulose.

  • ribose.

  • maltose.

  • dextrose.

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Slide 19

10. Which of the following products of digestion are not normally released into the bloodstream? 

  • Sucrose

  • Glucose

  • Fructose

  • Galactose

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Slide 20

10. Which of the following products of digestion are not normally released into the bloodstream? 

  • Sucrose

  • Glucose

  • Fructose

  • Galactose

Team Power

Slide 21

11. Which of the following is true? 

  • Glucose and glucose form sucrose

  • Glucose and fructose form lactose

  • Glucose and galactose form lactose

  • Glucose and galactose form maltose

Team Power

Slide 22

**

11. Which of the following is true? 

  • Glucose and glucose form sucrose

  • Glucose and fructose form lactose

  • Glucose and galactose form lactose

  • Glucose and galactose form maltose

Team Power

Slide 23

12. The term "simple carbohydrates" refers to 

  • monosaccharides.

  • monosaccharides and disaccharides.

  • disaccharides.

  • polysaccharides.

Team Power

Slide 24

12. The term "simple carbohydrates" refers to 

  • monosaccharides.

  • monosaccharides and disaccharides.

  • disaccharides.

  • polysaccharides.

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Slide 25

13. Of the following, which is a major source of sucrose? 

  • Alcohol

  • Fruits

  • Grains

  • Sugar cane

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Slide 26

13. Of the following, which is a major source of sucrose? 

  • Alcohol

  • Fruits

  • Grains

  • Sugar cane

Team Power

Slide 27

14. Which of the following is a major source of lactose? 

  • Buttermilk

  • Broccoli

  • Apples

  • Honey

Team Power

Slide 28

14. Which of the following is a major source of lactose? 

  • Buttermilk

  • Broccoli

  • Apples

  • Honey

Team Power

Slide 29

15. The monosaccharides important in nutrition are 

  • glucose, fructose, lactose.

  • fructose, glucose, galactose.

  • fructose, glucose, maltose.

  • sucrose, fructose, glucose.

Team Power

Slide 30

15. The monosaccharides important in nutrition are 

  • glucose, fructose, lactose.

  • fructose, glucose, galactose.

  • fructose, glucose, maltose.

  • sucrose, fructose, glucose.

Team Power

Slide 31

16. Which of the following is true about carbohydrate digestion? 

  • Carbohydrate digestion is assisted by cooking; softens tough skins

  • Carbohydrate digestion begins in the stomach

  • Chewing food does not assist in carbohydrate digestion

  • Saliva production does not influence starch digestion

Team Power

Slide 32

16. Which of the following is true about carbohydrate digestion? 

  • Carbohydrate digestion is assisted by cooking; softens tough skins

  • Carbohydrate digestion begins in the stomach

  • Chewing food does not assist in carbohydrate digestion

  • Saliva production does not influence starch digestion

Team Power

Slide 33

17. What enzyme is responsible for carbohydrate digestion in the small intestine? 

  • Salivary amylase

  • Bicarbonate

  • Pancreatic proteases

  • Pancreatic amylase

Team Power

Slide 34

17. What enzyme is responsible for carbohydrate digestion in the small intestine? 

  • Salivary amylase

  • Bicarbonate

  • Pancreatic proteases

  • Pancreatic amylase

Team Power

Slide 35

18. Carbohydrate digestion begins in the 

  • stomach with gastric lipase.

  • stomach with salivary amylase.

  • mouth with salivary amylase.

  • small intestine with pancreatic amylase

Team Power

Slide 36

18. Carbohydrate digestion begins in the 

  • stomach with gastric lipase.

  • stomach with salivary amylase.

  • mouth with salivary amylase.

  • small intestine with pancreatic amylase

Team Power

Slide 37

19. Amylase is 

  • an enzyme that digests protein.

  • branched chain of glucose units.

  • an enzyme that digests starch.

  • a straight chain of glucose units.

Team Power

Slide 38

19. Amylase is 

  • an enzyme that digests protein.

  • branched chain of glucose units.

  • an enzyme that digests starch.

  • a straight chain of glucose units.

Team Power

Slide 39

20. What is the fate of disaccharides not digested in the small intestine? 

  • They pass into the colon and are absorbed

  • They pass into the colon and are fermented by bacteria

  • They are absorbed and converted to glycogen

  • They are absorbed and converted to fat

Team Power

Slide 40

20. What is the fate of disaccharides not digested in the small intestine? 

  • They pass into the colon and are absorbed

  • They pass into the colon and are fermented by bacteria

  • They are absorbed and converted to glycogen

  • They are absorbed and converted to fat

Team Power

Slide 41

21. Which of the following shows the process of starch digestion? 

  • Starch to lactose to galactose

  • Starch to maltose to glucose

  • Starch to glycogen to glucose

  • Starch to sucrose to fructose

Team Power

Slide 42

**

21. Which of the following shows the process of starch digestion? 

  • Starch to lactose to galactose

  • Starch to maltose to glucose

  • Starch to glycogen to glucose

  • Starch to sucrose to fructose

Team Power

Slide 43

22. Glucose is absorbed via 

  • passive absorption.

  • facilitated absorption.

  • active absorption.

  • participatory absorption.

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Slide 44

22. Glucose is absorbed via 

  • passive absorption.

  • facilitated absorption.

  • active absorption.

  • participatory absorption.

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Slide 45

23. Which of the following is not true of carbohydrate absorption? 

  • Monosaccharides can enter the villi

  • End products of carbohydrate digestion are transported through the portal vein to the liver

  • Maltose is transported through the portal vein to the liver

  • Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells

Team Power

Slide 46

23. Which of the following is not true of carbohydrate absorption? 

  • Monosaccharides can enter the villi

  • End products of carbohydrate digestion are transported through the portal vein to the liver

  • Maltose is transported through the portal vein to the liver

  • Disaccharides are digested to monosaccharides by enzymes attached to intestinal cells

Team Power

Slide 47

24. Lactose intolerance is caused by 

  • a milk allergy.

  • lactase deficiency.

  • milk bacteria.

  • intestinal bacteria.

Team Power

Slide 48

24. Lactose intolerance is caused by 

  • a milk allergy.

  • lactase deficiency.

  • milk bacteria.

  • intestinal bacteria.

Team Power

Slide 49

25. The major symptoms of lactose intolerance are 

  • gas, abdominal pain, and distention.

  • a rash, sneezing, and stuffy nose.

  • a headache and chest pain.

  • nausea and vomiting.

Team Power

Slide 50

25. The major symptoms of lactose intolerance are 

  • gas, abdominal pain, and distention.

  • a rash, sneezing, and stuffy nose.

  • a headache and chest pain.

  • nausea and vomiting.

Team Power

Slide 51

26. Those with lactose intolerance usually can consume all the following except

  • small servings of milk products.

  • some cheeses.

  • yogurt containing active cultures.

  • milk shakes made with skim milk.

Team Power

Slide 52

26. Those with lactose intolerance usually can consume all the following except

  • small servings of milk products.

  • some cheeses.

  • yogurt containing active cultures.

  • milk shakes made with skim milk.

Team Power

Slide 53

27. The main function of glucose is 

  • to serve as raw material to build tissue.

  • to work with enzymes to carry out chemical reactions.

  • to repair tissue.

  • to supply energy.

Team Power

Slide 54

27. The main function of glucose is 

  • to serve as raw material to build tissue.

  • to work with enzymes to carry out chemical reactions.

  • to repair tissue.

  • to supply energy.

Team Power

Slide 55

28. Which organ will first receive sugars after they are absorbed into the blood? 

  • Kidney

  • Heart

  • Liver

  • Pancreas

Team Power

Slide 56

28. Which organ will first receive sugars after they are absorbed into the blood? 

  • Kidney

  • Heart

  • Liver

  • Pancreas

Team Power

Slide 57

29. Which of the following hormones corrects a hyperglycemic state? 

  • Insulin

  • Epinephrine

  • Cortisol

  • Glucagon

Team Power

Slide 58

29. Which of the following hormones corrects a hyperglycemic state? 

  • Insulin

  • Epinephrine

  • Cortisol

  • Glucagon

Team Power

Slide 59

30. When insulin is released it causes 

  • the liver to break down glycogen and release glucose into the blood.

  • muscle and fat cells to increase glucose uptake.

  • fat breakdown in fat tissue.

  • the liver to make glycogen from protein.

Team Power

Slide 60

30. When insulin is released it causes 

  • the liver to break down glycogen and release glucose into the blood.

  • muscle and fat cells to increase glucose uptake.

  • fat breakdown in fat tissue.

  • the liver to make glycogen from protein.

Team Power

Slide 61

31. Which of the following hormones is released to correct a hypoglycemic state? 

  • Insulin

  • Testosterone

  • Estrogen

  • Glucagon

Team Power

Slide 62

31. Which of the following hormones is released to correct a hypoglycemic state? 

  • Insulin

  • Testosterone

  • Estrogen

  • Glucagon

Team Power

Slide 63

32. Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use? 

  • Insulin

  • Epinephrine

  • Glycogen

  • Progesterone

Team Power

Slide 64

32. Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use? 

  • Insulin

  • Epinephrine

  • Glycogen

  • Progesterone

Team Power

Slide 65

33. You would like to sweeten your iced tea. Which of the following could be added in the smallest amount to provide appropriate sweetness? 

  • Maltose

  • Fructose

  • Sucrose

  • Glucose

Team Power

Slide 66

**

33. You would like to sweeten your iced tea. Which of the following could be added in the smallest amount to provide appropriate sweetness? 

  • Maltose

  • Fructose

  • Sucrose

  • Glucose

Team Power

Slide 67

34. For which of the following is glucose most critical as an energy source? 

  • Muscles

  • Brain

  • Liver

  • Heart

Team Power

Slide 68

34. For which of the following is glucose most critical as an energy source? 

  • Muscles

  • Brain

  • Liver

  • Heart

Team Power

Slide 69

35. You are on a diet, eating less than 50 grams of carbohydrate per day. The claim made in the educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet? 

  • Proteins in muscles, heart, and other vital organs will be broken down into amino acids to make needed glucose, over time weakening them

  • Fat will be broken down and used as the exclusive fuel, leading to considerable fat loss and little health risk

  • Ketones will be produced from partial protein metabolism to be used for energy

  • Fat will be broken down, converted to glucose, and will be used as the primary energy source

Team Power

Slide 70

35. You are on a diet, eating less than 50 grams of carbohydrate per day. The claim made in the educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet? 

  • Proteins in muscles, heart, and other vital organs will be broken down into amino acids to make needed glucose, over time weakening them

  • Fat will be broken down and used as the exclusive fuel, leading to considerable fat loss and little health risk

  • Ketones will be produced from partial protein metabolism to be used for energy

  • Fat will be broken down, converted to glucose, and will be used as the primary energy source

Team Power

Slide 71

36. Glycogen is 

  • a highly branched polysaccharide.

  • stored in the absence of dietary carbohydrate.

  • a straight chain of glucoses linked together.

  • a hormone for blood glucose regulation.

Team Power

Slide 72

36. Glycogen is 

  • a highly branched polysaccharide.

  • stored in the absence of dietary carbohydrate.

  • a straight chain of glucoses linked together.

  • a hormone for blood glucose regulation.

Team Power

Slide 73

37. Starch is comprised of hundreds and perhaps thousands of which molecule? 

  • Fructose

  • Glycerol

  • Glucose

  • Galactose

Team Power

Slide 74

37. Starch is comprised of hundreds and perhaps thousands of which molecule? 

  • Fructose

  • Glycerol

  • Glucose

  • Galactose

Team Power

Slide 75

38. Which of the following has the most starch? 

  • Orange

  • Kidney beans

  • Milk

  • Meat

Team Power

Slide 76

38. Which of the following has the most starch? 

  • Orange

  • Kidney beans

  • Milk

  • Meat

Team Power

Slide 77

39. The major storage sites for glycogen are 

  • muscles and liver.

  • kidney and muscles.

  • liver and kidney.

  • liver and pancreas.

Team Power

Slide 78

39. The major storage sites for glycogen are 

  • muscles and liver.

  • kidney and muscles.

  • liver and kidney.

  • liver and pancreas.

Team Power

Slide 79

40. Dietary fibers primarily are 

  • polysaccharides.

  • polypeptides.

  • disaccharides.

  • monosaccharides.

Team Power

Slide 80

40. Dietary fibers primarily are 

  • polysaccharides.

  • polypeptides.

  • disaccharides.

  • monosaccharides.

Team Power

Slide 81

41. Which of the following is not true of dietary fibers? 

  • They are mostly polysaccharides

  • The bonds between sugar units cannot be broken by human digestive enzymes

  • They cannot be absorbed by the small intestine

  • They are absorbed in the large intestine

Team Power

Slide 82

41. Which of the following is not true of dietary fibers? 

  • They are mostly polysaccharides

  • The bonds between sugar units cannot be broken by human digestive enzymes

  • They cannot be absorbed by the small intestine

  • They are absorbed in the large intestine

Team Power

Slide 83

42. Dietary fiber may play a key role in the prevention of which cancer? 

  • Colon

  • Liver

  • Pancreatic

  • Stomach

Team Power

Slide 84

42. Dietary fiber may play a key role in the prevention of which cancer? 

  • Colon

  • Liver

  • Pancreatic

  • Stomach

Team Power

Slide 85

43. A reasonable goal for daily dietary fiber intake is how many grams? 

  • 10 to 12

  • 15 to 30

  • 20 to 34

  • 25 to 38

Team Power

Slide 86

**

43. A reasonable goal for daily dietary fiber intake is how many grams? 

  • 10 to 12

  • 15 to 30

  • 20 to 34

  • 25 to 38

Team Power

Slide 87

44. John Fibernugget wants to increase his fiber intake. Which of the following would help him do this? 

  • Eating enriched grains such as Rice Krispies and Saltines

  • Buying bran and fiber supplements to add to his current diet

  • Reading the label of grain products and buy those labeled "wheat flour"

  • Eating more fruits and vegetables and not removing the edible peels

Team Power

Slide 88

44. John Fibernugget wants to increase his fiber intake. Which of the following would help him do this? 

  • Eating enriched grains such as Rice Krispies and Saltines

  • Buying bran and fiber supplements to add to his current diet

  • Reading the label of grain products and buy those labeled "wheat flour"

  • Eating more fruits and vegetables and not removing the edible peels

Team Power

Slide 89

45. Which of the following foods would have the most fiber? 

  • Kidney beans

  • English muffins made with enriched flour

  • Orange juice

  • Corn flakes

Team Power

Slide 90

**

45. Which of the following foods would have the most fiber? 

  • Kidney beans

  • English muffins made with enriched flour

  • Orange juice

  • Corn flakes

Team Power

Slide 91

46. When eating a high-fiber diet one should 

  • restrict fluid intake.

  • not be concerned about consuming large amounts.

  • avoid foods that are not whole grain.

  • increase fluid intake.

Team Power

Slide 92

**

46. When eating a high-fiber diet one should 

  • restrict fluid intake.

  • not be concerned about consuming large amounts.

  • avoid foods that are not whole grain.

  • increase fluid intake.

Team Power

Slide 93

** IGNORE

47. Which of the following lunches has the most fiber? 

  • Ham sandwich with whole wheat bread, broccoli salad, orange, whole wheat fig bars, soda

  • Grilled chicken sandwich with enriched hamburger bun, lettuce salad with low-fat salad dressing, pear, whole wheat fig bars, iced tea

  • Chef's salad with lettuce, ham, cheese, tomatoes, shredded carrots, boiled egg; small hamburger with enriched hamburger bun; soda

  • Chicken noodle soup, whole wheat crackers, lettuce salad with fat-free salad dressing, mixed fruit salad, iced tea

Team Power

Slide 94

48. Which of the following is not characteristic of Type 1 diabetes mellitus? 

  • Arises most commonly in adulthood

  • Associated with a tendency to develop ketosis

  • Sometimes caused by viral infection

  • Has a genetic link

Team Power

Slide 95

48. Which of the following is not characteristic of Type 1 diabetes mellitus? 

  • Arises most commonly in adulthood

  • Associated with a tendency to develop ketosis

  • Sometimes caused by viral infection

  • Has a genetic link

Team Power

Slide 96

49. All of the following are characteristic of Type 2 diabetes mellitus except

  • arises most commonly in adulthood.

  • caused by insensitivity of fat cells to insulin.

  • often associated with obesity.

  • the least common form of diabetes.

Team Power

Slide 97

49. All of the following are characteristic of Type 2 diabetes mellitus except

  • arises most commonly in adulthood.

  • caused by insensitivity of fat cells to insulin.

  • often associated with obesity.

  • the least common form of diabetes.

Team Power

Slide 98

50. The most important dietary approach for the treatment of Type 2 diabetes mellitus is to 

  • lose body fat.

  • eat regular meals.

  • maintain a constant ratio of carbohydrate to protein to fat throughout the day.

  • avoid sugar.

Team Power

Slide 99

50. The most important dietary approach for the treatment of Type 2 diabetes mellitus is to 

  • lose body fat.

  • eat regular meals.

  • maintain a constant ratio of carbohydrate to protein to fat throughout the day.

  • avoid sugar.

Team Power

Slide 100

51. If you had the condition phenylketonuria, which should you not use? 

  • Acesulfame-K

  • Aspartame

  • High fructose corn syrup

  • Saccharin

Team Power

Slide 101

51. If you had the condition phenylketonuria, which should you not use? 

  • Acesulfame-K

  • Aspartame

  • High fructose corn syrup

  • Saccharin

Team Power

Slide 102

FOOD SAFETY

Team Power

Slide 103

Team Power

Slide 104

1.  Of the following groups, which have the least risk of becoming ill from foodborne illness? 

A.   The elderly

B.   Young children

C.   Individuals with cancer

D.   Teens

Team Power

Slide 105

1.  Of the following groups, which have the least risk of becoming ill from foodborne illness? 

A.   The elderly

B.   Young children

C.   Individuals with cancer

D.   Teens

Team Power

Slide 106

2.  The incidence of foodborne illness is rising because of all the following factors except

A.   increased shelf life of food products.

B.   increased availability of frozen food products.

C.   increased reporting of cases.

D.   greater consumer interest in eating raw, undercooked foods of animal origin

Team Power

Slide 107

2.  The incidence of foodborne illness is rising because of all the following factors except

A.   increased shelf life of food products.

B.   increased availability of frozen food products.

C.   increased reporting of cases.

D.   greater consumer interest in eating raw, undercooked foods of animal origin

Team Power

Slide 108

3.  Sugar acts as a food preservative by 

A.   increasing the acidity of food.

B.   reducing the amount of free water in food.

C.   increasing the water activity of the food.

D.   directly killing disease-producing microbes.

Team Power

Slide 109

3.  Sugar acts as a food preservative by 

A.   increasing the acidity of food.

B.   reducing the amount of free water in food.

C.   increasing the water activity of the food.

D.   directly killing disease-producing microbes.

Team Power

Slide 110

4.  Which of the following procedures will not decrease free water in a product? 

A.   Salting

B.   Adding sugar

C.   Irradiation

D.   Smoking

Team Power

Slide 111

4.  Which of the following procedures will not decrease free water in a product? 

A.   Salting

B.   Adding sugar

C.   Irradiation

D.   Smoking

Team Power

Slide 112

5.  Treating food with gamma radiation as a preservation method is called 

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

Team Power

Slide 113

5.  Treating food with gamma radiation as a preservation method is called 

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

Team Power

Slide 114

6.  Which of the following is true about food irradiation? 

A.   The FDA does not allow food irradiation because it is dangerous

B.   Irradiation does not affect the vitamin content of foods

C.   Foods that are irradiated do not require labeling as such

D.   Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food

Team Power

Slide 115

6.  Which of the following is true about food irradiation? 

A.   The FDA does not allow food irradiation because it is dangerous

B.   Irradiation does not affect the vitamin content of foods

C.   Foods that are irradiated do not require labeling as such

D.   Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food

Team Power

Slide 116

7.  A common cause of foodborne illness that results from sneezing or coughing over food is 

A.   Salmonella.

B.   E coli

C.   Staphylococcus aureus.

D.   A cold

Team Power

Slide 117

7.  A common cause of foodborne illness that results from sneezing or coughing over food is 

A.   Salmonella.

B.   E coli

C.   Staphylococcus aureus.

D.   A cold

Team Power

Slide 118

8.  Food commonly associated with Salmonella intoxication are 

A.   gravies and sauces.

B.   chicken and eggs.

C.   seafood and raw fish.

D.   custards and cream-filled pastries.

Team Power

Slide 119

8.  Food commonly associated with Salmonella intoxication are 

A.   gravies and sauces.

B.   chicken and eggs.

C.   seafood and raw fish.

D.   custards and cream-filled pastries.

Team Power

Slide 120

9.  All the following are good instructions for preventing foodborne illness except

A.   always wash your hands after handling raw meat, fish, poultry, or eggs.

B.   do not buy or use food from a bulging can.

C.   when shopping, select meat, poultry, or fish first.

D.   wash all utensils that have come in contact with raw meat or fish after using.

Team Power

Slide 121

9.  All the following are good instructions for preventing foodborne illness except

A.   always wash your hands after handling raw meat, fish, poultry, or eggs.

B.   do not buy or use food from a bulging can.

C.   when shopping, select meat, poultry, or fish first.

D.   wash all utensils that have come in contact with raw meat or fish after using.

Team Power

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10.  The best way to prevent the foodborne illness E-coli (Escherichia coli) is to 

A.   cook all meat thoroughly.

B.   substitute bean sprouts for washed lettuce.

C.   wash your hands often.

D.   wear a hair net while cooking.

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Slide 123

10.  The best way to prevent the foodborne illness E-coli (Escherichia coli) is to 

A.   cook all meat thoroughly.

B.   substitute bean sprouts for washed lettuce.

C.   wash your hands often.

D.   wear a hair net while cooking.

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Slide 124

11.  The greatest health risk from food today is contamination via 

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

Team Power

Slide 125

11.  The greatest health risk from food today is contamination via 

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

Team Power

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12.  GRAS is a list of food additives 

A.   believed to cause cancer.

B.   believed to be safe.

C.   awaiting review by the FDA.

D.   proven to be safe.

Team Power

Slide 127

12.  GRAS is a list of food additives 

A.   believed to cause cancer.

B.   believed to be safe.

C.   awaiting review by the FDA.

D.   proven to be safe.

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13.  The principal agency responsible for the safety of both intentional and incidental food additives is 

A.   the Federal Trade Commission.

B.   the Food and Drug Administration.

C.   the National Institutes of Health.

D.   the Consumer Protection Agency.

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Slide 129

13.  The principal agency responsible for the safety of both intentional and incidental food additives is 

A.   the Federal Trade Commission.

B.   the Food and Drug Administration.

C.   the National Institutes of Health.

D.   the Consumer Protection Agency.

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14.  An incidental food additive may include all except

A.   pesticide residues.

B.   antioxidants.

C.   industrial chemicals.

D.   mold toxins.

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14.  An incidental food additive may include all except

A.   pesticide residues.

B.   antioxidants.

C.   industrial chemicals.

D.   mold toxins.

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15.  Unintentional food additives are found in food as a result of 

A.   enrichment.

B.   food processing procedures.

C.   advertising promotions.

D.   addition of antioxidants.

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15.  Unintentional food additives are found in food as a result of 

A.   enrichment.

B.   food processing procedures.

C.   advertising promotions.

D.   addition of antioxidants.

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16.  Substances added to inhibit mold and fungal growth in foods are called 

A.   antimicrobial agents.

B.   anticaking agents.

C.   antioxidants.

D.   emulsifiers.

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Slide 135

16.  Substances added to inhibit mold and fungal growth in foods are called 

A.   antimicrobial agents.

B.   anticaking agents.

C.   antioxidants.

D.   emulsifiers.

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Slide 136

17.  Which of the following agencies enforces wholesomeness and quality standards for meat? 

A.   Environmental Protection Agency

B.   FDA

C.   National Marine Fishery Service

D.   USDA

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Slide 137

17.  Which of the following agencies enforces wholesomeness and quality standards for meat? 

A.   Environmental Protection Agency

B.   FDA

C.   National Marine Fishery Service

D.   USDA

Team Power

Slide 138

18.  Which of the following agencies regulates pesticides? 

A.   Environmental Protection Agency

B.   FDA

C.   National Marine Fishery Service

D.   USDA

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Slide 139

18.  Which of the following agencies regulates pesticides? 

A.   Environmental Protection Agency

B.   FDA

C.   National Marine Fishery Service

D.   USDA

Team Power

Slide 140

19.  Which of the following can be found in raw egg whites? 

A.   Avidin

B.   Dioxin

C.   Oxalic acid

D.   Saponins

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Slide 141

19.  Which of the following can be found in raw egg whites? 

A.   Avidin

B.   Dioxin

C.   Oxalic acid

D.   Saponins

Team Power


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