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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.

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slide1
Which of the following is not a monosaccharide? 
    • Galactose
    • Fructose
    • Lactose
    • Glucose

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slide2
Which of the following is not a monosaccharide? 
    • Galactose
    • Fructose
    • Lactose
    • Glucose

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slide3
2. Major fructose sources include 
  • milk and cheese.
  • fruits and honey.
  • fruits and vegetables.
  • breads and cereals.

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slide4
2. Major fructose sources include 
  • milk and cheese.
  • fruits and honey.
  • fruits and vegetables.
  • breads and cereals.

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slide5
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.

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slide6
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.

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slide7
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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slide8
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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slide9
5. Simple sugars in large quantities have been shown to 
  • cause obesity.
  • promote tooth decay.
  • cause diabetes mellitus.
  • cause hyperactivity.

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slide10
5. Simple sugars in large quantities have been shown to 
  • cause obesity.
  • promote tooth decay.
  • cause diabetes mellitus.
  • cause hyperactivity.

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slide11
6. In the U.S. diet, carbohydrate supplies approximately what percent of total kcalories? 
  • 15
  • 35
  • 50
  • 60

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slide12
6. In the U.S. diet, carbohydrate supplies approximately what percent of total kcalories? 
  • 15
  • 35
  • 50
  • 60

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slide13
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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slide14
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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slide15
8. What is the major monosaccharide found in the body? 
  • Glucose
  • Fructose
  • Galactose
  • Sucrose

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slide16
8. What is the major monosaccharide found in the body? 
  • Glucose
  • Fructose
  • Galactose
  • Sucrose

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slide17
9. Glucose also is known as 
  • levulose.
  • ribose.
  • maltose.
  • dextrose.

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slide18
9. Glucose also is known as 
  • levulose.
  • ribose.
  • maltose.
  • dextrose.

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slide19
10. Which of the following products of digestion are not normally released into the bloodstream? 
  • Sucrose
  • Glucose
  • Fructose
  • Galactose

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slide20
10. Which of the following products of digestion are not normally released into the bloodstream? 
  • Sucrose
  • Glucose
  • Fructose
  • Galactose

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slide21
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

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slide22
**

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

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slide23
12. The term "simple carbohydrates" refers to 
  • monosaccharides.
  • monosaccharides and disaccharides.
  • disaccharides.
  • polysaccharides.

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slide24
12. The term "simple carbohydrates" refers to 
  • monosaccharides.
  • monosaccharides and disaccharides.
  • disaccharides.
  • polysaccharides.

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slide27
14. Which of the following is a major source of lactose? 
  • Buttermilk
  • Broccoli
  • Apples
  • Honey

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slide28
14. Which of the following is a major source of lactose? 
  • Buttermilk
  • Broccoli
  • Apples
  • Honey

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slide29
15. The monosaccharides important in nutrition are 
  • glucose, fructose, lactose.
  • fructose, glucose, galactose.
  • fructose, glucose, maltose.
  • sucrose, fructose, glucose.

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slide30
15. The monosaccharides important in nutrition are 
  • glucose, fructose, lactose.
  • fructose, glucose, galactose.
  • fructose, glucose, maltose.
  • sucrose, fructose, glucose.

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slide31
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

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slide32
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

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slide33
17. What enzyme is responsible for carbohydrate digestion in the small intestine? 
  • Salivary amylase
  • Bicarbonate
  • Pancreatic proteases
  • Pancreatic amylase

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slide34
17. What enzyme is responsible for carbohydrate digestion in the small intestine? 
  • Salivary amylase
  • Bicarbonate
  • Pancreatic proteases
  • Pancreatic amylase

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slide35
18. Carbohydrate digestion begins in the 
  • stomach with gastric lipase.
  • stomach with salivary amylase.
  • mouth with salivary amylase.
  • small intestine with pancreatic amylase

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slide36
18. Carbohydrate digestion begins in the 
  • stomach with gastric lipase.
  • stomach with salivary amylase.
  • mouth with salivary amylase.
  • small intestine with pancreatic amylase

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slide37
19. Amylase is 
  • an enzyme that digests protein.
  • branched chain of glucose units.
  • an enzyme that digests starch.
  • a straight chain of glucose units.

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slide38
19. Amylase is 
  • an enzyme that digests protein.
  • branched chain of glucose units.
  • an enzyme that digests starch.
  • a straight chain of glucose units.

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slide39
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

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slide40
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

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slide41
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

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slide42
**

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

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slide43
22. Glucose is absorbed via 
  • passive absorption.
  • facilitated absorption.
  • active absorption.
  • participatory absorption.

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slide44
22. Glucose is absorbed via 
  • passive absorption.
  • facilitated absorption.
  • active absorption.
  • participatory absorption.

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slide45
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

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slide46
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

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slide47
24. Lactose intolerance is caused by 
  • a milk allergy.
  • lactase deficiency.
  • milk bacteria.
  • intestinal bacteria.

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slide48
24. Lactose intolerance is caused by 
  • a milk allergy.
  • lactase deficiency.
  • milk bacteria.
  • intestinal bacteria.

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slide49
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.

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slide50
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.

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slide51
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.

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slide52
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.

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slide53
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.

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slide54
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.

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slide55
28. Which organ will first receive sugars after they are absorbed into the blood? 
  • Kidney
  • Heart
  • Liver
  • Pancreas

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slide56
28. Which organ will first receive sugars after they are absorbed into the blood? 
  • Kidney
  • Heart
  • Liver
  • Pancreas

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slide57
29. Which of the following hormones corrects a hyperglycemic state? 
  • Insulin
  • Epinephrine
  • Cortisol
  • Glucagon

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slide58
29. Which of the following hormones corrects a hyperglycemic state? 
  • Insulin
  • Epinephrine
  • Cortisol
  • Glucagon

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slide59
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.

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slide60
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.

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slide61
31. Which of the following hormones is released to correct a hypoglycemic state? 
  • Insulin
  • Testosterone
  • Estrogen
  • Glucagon

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slide62
31. Which of the following hormones is released to correct a hypoglycemic state? 
  • Insulin
  • Testosterone
  • Estrogen
  • Glucagon

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slide63
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

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slide64
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

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slide65
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

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slide66
**

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

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slide67
34. For which of the following is glucose most critical as an energy source? 
  • Muscles
  • Brain
  • Liver
  • Heart

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slide68
34. For which of the following is glucose most critical as an energy source? 
  • Muscles
  • Brain
  • Liver
  • Heart

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slide69
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

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slide70
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

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slide71
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.

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slide72
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.

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slide73
37. Starch is comprised of hundreds and perhaps thousands of which molecule? 
  • Fructose
  • Glycerol
  • Glucose
  • Galactose

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slide74
37. Starch is comprised of hundreds and perhaps thousands of which molecule? 
  • Fructose
  • Glycerol
  • Glucose
  • Galactose

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slide75
38. Which of the following has the most starch? 
  • Orange
  • Kidney beans
  • Milk
  • Meat

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slide76
38. Which of the following has the most starch? 
  • Orange
  • Kidney beans
  • Milk
  • Meat

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slide77
39. The major storage sites for glycogen are 
  • muscles and liver.
  • kidney and muscles.
  • liver and kidney.
  • liver and pancreas.

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slide78
39. The major storage sites for glycogen are 
  • muscles and liver.
  • kidney and muscles.
  • liver and kidney.
  • liver and pancreas.

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slide79
40. Dietary fibers primarily are 
  • polysaccharides.
  • polypeptides.
  • disaccharides.
  • monosaccharides.

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slide80
40. Dietary fibers primarily are 
  • polysaccharides.
  • polypeptides.
  • disaccharides.
  • monosaccharides.

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slide81
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

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slide82
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

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slide83
42. Dietary fiber may play a key role in the prevention of which cancer? 
  • Colon
  • Liver
  • Pancreatic
  • Stomach

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slide84
42. Dietary fiber may play a key role in the prevention of which cancer? 
  • Colon
  • Liver
  • Pancreatic
  • Stomach

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slide85
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

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slide86
**

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

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slide87
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

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slide88
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

slide89
45. Which of the following foods would have the most fiber? 
  • Kidney beans
  • English muffins made with enriched flour
  • Orange juice
  • Corn flakes

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slide90
**

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

  • Kidney beans
  • English muffins made with enriched flour
  • Orange juice
  • Corn flakes

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slide91
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.

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slide92
**

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.

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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

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slide94
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

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slide95
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

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slide96
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.

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slide97
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.

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slide98
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.

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slide99
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.

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slide100
51. If you had the condition phenylketonuria, which should you not use? 
  • Acesulfame-K
  • Aspartame
  • High fructose corn syrup
  • Saccharin

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slide101
51. If you had the condition phenylketonuria, which should you not use? 
  • Acesulfame-K
  • Aspartame
  • High fructose corn syrup
  • Saccharin

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food safety
FOOD SAFETY

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slide104
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

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slide105
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

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slide106
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

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slide107
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

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slide108
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.

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slide109
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.

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slide110
4.  Which of the following procedures will not decrease free water in a product? 

A.   Salting

B.   Adding sugar

C.   Irradiation

D.   Smoking

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slide111
4.  Which of the following procedures will not decrease free water in a product? 

A.   Salting

B.   Adding sugar

C.   Irradiation

D.   Smoking

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slide112
5.  Treating food with gamma radiation as a preservation method is called 

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

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slide113
5.  Treating food with gamma radiation as a preservation method is called 

A.   pasteurization.

B.   aseptic processing.

C.   food irradiation.

D.   sterilizing.

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slide114
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

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slide115
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

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slide116
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

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slide117
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

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slide118
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.

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slide119
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.

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slide120
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.

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slide121
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.

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slide122
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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slide123
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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slide124
11.  The greatest health risk from food today is contamination via 

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

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slide125
11.  The greatest health risk from food today is contamination via 

A.   fungi.

B.   viruses and bacteria.

C.   parasites.

D.   prions.

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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.

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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.

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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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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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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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