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Which of the following is not a monosaccharide?  Galactose Fructose Lact...


50/50. Team Power. . Which of the following is not a monosaccharide?

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Which of the following is not a monosaccharide

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  • Which of the following is not a monosaccharide? 

    • Galactose

    • Fructose

    • Lactose

    • Glucose

Team Power


  • Which of the following is not a monosaccharide? 

    • Galactose

    • Fructose

    • Lactose

    • Glucose

Team Power


2. Major fructose sources include 

  • milk and cheese.

  • fruits and honey.

  • fruits and vegetables.

  • breads and cereals.

Team Power


2. Major fructose sources include 

  • milk and cheese.

  • fruits and honey.

  • fruits and vegetables.

  • breads and cereals.

Team Power


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


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


4. A disaccharide is formed by the chemical bonding of 

  • two monosaccharides.

  • two polysaccharides.

  • one monosaccharide and one polysaccharide.

  • two oligosaccharides.

Team Power


4. A disaccharide is formed by the chemical bonding of 

  • two monosaccharides.

  • two polysaccharides.

  • one monosaccharide and one polysaccharide.

  • two oligosaccharides.

Team Power


5. Simple sugars in large quantities have been shown to 

  • cause obesity.

  • promote tooth decay.

  • cause diabetes mellitus.

  • cause hyperactivity.

Team Power


5. Simple sugars in large quantities have been shown to 

  • cause obesity.

  • promote tooth decay.

  • cause diabetes mellitus.

  • cause hyperactivity.

Team Power


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

  • 15

  • 35

  • 50

  • 60

Team Power


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

  • 15

  • 35

  • 50

  • 60

Team Power


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


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


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

  • Glucose

  • Fructose

  • Galactose

  • Sucrose

Team Power


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

  • Glucose

  • Fructose

  • Galactose

  • Sucrose

Team Power


9. Glucose also is known as 

  • levulose.

  • ribose.

  • maltose.

  • dextrose.

Team Power


9. Glucose also is known as 

  • levulose.

  • ribose.

  • maltose.

  • dextrose.

Team Power


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

  • Sucrose

  • Glucose

  • Fructose

  • Galactose

Team Power


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

  • Sucrose

  • Glucose

  • Fructose

  • Galactose

Team Power


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


**

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


12. The term "simple carbohydrates" refers to 

  • monosaccharides.

  • monosaccharides and disaccharides.

  • disaccharides.

  • polysaccharides.

Team Power


12. The term "simple carbohydrates" refers to 

  • monosaccharides.

  • monosaccharides and disaccharides.

  • disaccharides.

  • polysaccharides.

Team Power


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

  • Alcohol

  • Fruits

  • Grains

  • Sugar cane

Team Power


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

  • Alcohol

  • Fruits

  • Grains

  • Sugar cane

Team Power


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

  • Buttermilk

  • Broccoli

  • Apples

  • Honey

Team Power


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

  • Buttermilk

  • Broccoli

  • Apples

  • Honey

Team Power


15. The monosaccharides important in nutrition are 

  • glucose, fructose, lactose.

  • fructose, glucose, galactose.

  • fructose, glucose, maltose.

  • sucrose, fructose, glucose.

Team Power


15. The monosaccharides important in nutrition are 

  • glucose, fructose, lactose.

  • fructose, glucose, galactose.

  • fructose, glucose, maltose.

  • sucrose, fructose, glucose.

Team Power


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


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


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

  • Salivary amylase

  • Bicarbonate

  • Pancreatic proteases

  • Pancreatic amylase

Team Power


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

  • Salivary amylase

  • Bicarbonate

  • Pancreatic proteases

  • Pancreatic amylase

Team Power


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


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


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


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


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


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


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


**

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


22. Glucose is absorbed via 

  • passive absorption.

  • facilitated absorption.

  • active absorption.

  • participatory absorption.

Team Power


22. Glucose is absorbed via 

  • passive absorption.

  • facilitated absorption.

  • active absorption.

  • participatory absorption.

Team Power


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


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


24. Lactose intolerance is caused by 

  • a milk allergy.

  • lactase deficiency.

  • milk bacteria.

  • intestinal bacteria.

Team Power


24. Lactose intolerance is caused by 

  • a milk allergy.

  • lactase deficiency.

  • milk bacteria.

  • intestinal bacteria.

Team Power


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


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


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


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


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


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


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

  • Kidney

  • Heart

  • Liver

  • Pancreas

Team Power


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

  • Kidney

  • Heart

  • Liver

  • Pancreas

Team Power


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

  • Insulin

  • Epinephrine

  • Cortisol

  • Glucagon

Team Power


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

  • Insulin

  • Epinephrine

  • Cortisol

  • Glucagon

Team Power


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


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


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

  • Insulin

  • Testosterone

  • Estrogen

  • Glucagon

Team Power


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

  • Insulin

  • Testosterone

  • Estrogen

  • Glucagon

Team Power


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


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


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


**

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


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

  • Muscles

  • Brain

  • Liver

  • Heart

Team Power


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

  • Muscles

  • Brain

  • Liver

  • Heart

Team Power


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


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


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


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


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

  • Fructose

  • Glycerol

  • Glucose

  • Galactose

Team Power


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

  • Fructose

  • Glycerol

  • Glucose

  • Galactose

Team Power


38. Which of the following has the most starch? 

  • Orange

  • Kidney beans

  • Milk

  • Meat

Team Power


38. Which of the following has the most starch? 

  • Orange

  • Kidney beans

  • Milk

  • Meat

Team Power


39. The major storage sites for glycogen are 

  • muscles and liver.

  • kidney and muscles.

  • liver and kidney.

  • liver and pancreas.

Team Power


39. The major storage sites for glycogen are 

  • muscles and liver.

  • kidney and muscles.

  • liver and kidney.

  • liver and pancreas.

Team Power


40. Dietary fibers primarily are 

  • polysaccharides.

  • polypeptides.

  • disaccharides.

  • monosaccharides.

Team Power


40. Dietary fibers primarily are 

  • polysaccharides.

  • polypeptides.

  • disaccharides.

  • monosaccharides.

Team Power


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


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


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

  • Colon

  • Liver

  • Pancreatic

  • Stomach

Team Power


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

  • Colon

  • Liver

  • Pancreatic

  • Stomach

Team Power


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


**

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


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


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


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


**

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


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


**

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


Ignore

** 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


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


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


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


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


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


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


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

  • Acesulfame-K

  • Aspartame

  • High fructose corn syrup

  • Saccharin

Team Power


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

  • Acesulfame-K

  • Aspartame

  • High fructose corn syrup

  • Saccharin

Team Power


Food safety

FOOD SAFETY

Team Power


Team Power


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


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


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


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


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


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


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


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


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

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

Team Power


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

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

Team Power


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


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


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


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


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


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


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


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


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.

Team Power


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.

Team Power


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

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

Team Power


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

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

Team Power


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


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


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.

Team Power


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.

Team Power


14.  An incidental food additive may include all except

A.   pesticide residues.

B.   antioxidants.

C.   industrial chemicals.

D.   mold toxins.

Team Power


14.  An incidental food additive may include all except

A.   pesticide residues.

B.   antioxidants.

C.   industrial chemicals.

D.   mold toxins.

Team Power


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.

Team Power


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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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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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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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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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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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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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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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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