FSHN 3 – Food Science and Human Nutrition – Lecture Notes and Exam Review
Material
In developing countries, ________ affects many people. It is caused by a deficiency of _______.
- ✔✔blindness, vitamin A
The FDA tests food additives for safety and establishes the margin of safety according to what
criterion? - ✔✔1% of the maximum dosage that produces no observable harmful effect
Which of the following processed forms of products is most likely to be contaminated with
microorganisms that could make you sick? - ✔✔chilled deli product
Reports of food-borne illnesses have increased markedly in the last decade. Which of the
following is/are likely to be a contributing factor to this increase? - ✔✔the number of edlerly
has increased
Rank food-associated dangers from least hazardous to most hazardous. - ✔✔intentional food
additives, naturally-occurring toxicants, microorganisms
What food item from the Pacific Food Guide is the most common source for the deadly
pathogen: E. coli 0157:H7? - ✔✔cattle
A term used to describe foods that may contain protective properties against disease is:
_________________. - ✔✔functional food
Which pair of microorganism and description is accurate? - ✔✔Listeria monocytogenes: can
cause fetal death after mother consumes tainted food
, Identify the correct statement about food processing. - ✔✔Fermented foods always have the
same nutritive values as the original ingredients.
All of the following are good instructions for preventing foodborne illness except
____________________. - ✔✔when shopping select meat before other items
Which of the following foods from the Pacific Food Guide has a higher risk for causing food
borne illness if not handled/prepared properly? - ✔✔mullet cattle and chicken
The "danger zone" that is most favorable to the growth and reproduction of microorganisms in
foods, as defined by experts in food safety, is _______________. - ✔✔40-140
The Hawaii Food Bank is ___________________. - ✔✔a member of the Second Harvest Food
Bank network
Which of the following actions would minimize your risk of food borne illness? - ✔✔thawing
food in the refergierator before cooking
Which option most clearly identifies a danger to humans? - ✔✔methyal mecury in tuna
Which of the following foods listed in the Pacific Food Guide is a common allergen? -
✔✔lobster
The decrease in lean tissue that occurs with aging can best be slowed down or prevented by
__________________. - ✔✔weight training program
Which eating disorder is a dentist most likely to diagnose? - ✔✔bulima
Material
In developing countries, ________ affects many people. It is caused by a deficiency of _______.
- ✔✔blindness, vitamin A
The FDA tests food additives for safety and establishes the margin of safety according to what
criterion? - ✔✔1% of the maximum dosage that produces no observable harmful effect
Which of the following processed forms of products is most likely to be contaminated with
microorganisms that could make you sick? - ✔✔chilled deli product
Reports of food-borne illnesses have increased markedly in the last decade. Which of the
following is/are likely to be a contributing factor to this increase? - ✔✔the number of edlerly
has increased
Rank food-associated dangers from least hazardous to most hazardous. - ✔✔intentional food
additives, naturally-occurring toxicants, microorganisms
What food item from the Pacific Food Guide is the most common source for the deadly
pathogen: E. coli 0157:H7? - ✔✔cattle
A term used to describe foods that may contain protective properties against disease is:
_________________. - ✔✔functional food
Which pair of microorganism and description is accurate? - ✔✔Listeria monocytogenes: can
cause fetal death after mother consumes tainted food
, Identify the correct statement about food processing. - ✔✔Fermented foods always have the
same nutritive values as the original ingredients.
All of the following are good instructions for preventing foodborne illness except
____________________. - ✔✔when shopping select meat before other items
Which of the following foods from the Pacific Food Guide has a higher risk for causing food
borne illness if not handled/prepared properly? - ✔✔mullet cattle and chicken
The "danger zone" that is most favorable to the growth and reproduction of microorganisms in
foods, as defined by experts in food safety, is _______________. - ✔✔40-140
The Hawaii Food Bank is ___________________. - ✔✔a member of the Second Harvest Food
Bank network
Which of the following actions would minimize your risk of food borne illness? - ✔✔thawing
food in the refergierator before cooking
Which option most clearly identifies a danger to humans? - ✔✔methyal mecury in tuna
Which of the following foods listed in the Pacific Food Guide is a common allergen? -
✔✔lobster
The decrease in lean tissue that occurs with aging can best be slowed down or prevented by
__________________. - ✔✔weight training program
Which eating disorder is a dentist most likely to diagnose? - ✔✔bulima
