Question 1

Which of the following dairy products meets the legal definition of low fat?

Accepted Answer

A)   Whole milk, with 8 g of fat per cup
B)   2% milk, with 5 g of fat per cup
C)   1% milk, with 3 g of fat per cup
D)   Sour cream, with 6 g of fat per 2 tablespoonfulsE) A) and B)
F) A) and C)

Question 2

An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:

Accepted Answer

A)   Botulism
B)   Hepatitis A
C)   Salmonellosis
D)   TrichinosisE) None of the above
F) B) and D)

Question 3

The following statement is true:

Accepted Answer

A)   People need to be concerned about toxins from natural food.
B)   Methyl mercury has been banned from food.
C)   Food contains natural food intoxicants.
D)   Additives generally decrease a food's shelf life.E) None of the above
F) All of the above

Question 4

The most effective method of control used against botulism in the United States is:

Accepted Answer

A)   Cooking pork until it is gray and no pink is visible
B)   Insisting that food handlers wash their hands after using the toilet
C)   Inspecting meat thoroughly at the processing plant
D)   Teaching homemakers to process home-canned foods correctlyE) All of the above
F) C) and D)

Question 5

A food containing 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Accepted Answer

A)   Extra lean
B)   Lean
C)   Light
D)   Low fatE) A) and B)
F) B) and C)

Question 6

Which of the following would the nurse identify as being a nontoxic metal?

Accepted Answer

A)   Lead
B)   Iodine
C)   Mercury
D)   SilverE) All of the above
F) B) and D) B

Question 7

Which illness is caused by eating food that contains a large number of disease-producing bacteria?

Accepted Answer

A)   Food intoxication
B)   Food infection
C)   Food contamination
D)   Individual food susceptibilityE) B) and C)
F) All of the above

Question 8

A food that contains less than 0.5 g of fat per serving can be labeled:

Accepted Answer

A)   Fat free
B)   Low fat
C)   Reduced fat
D)   LightE) None of the above
F) All of the above

Question 9

Which of the following individuals is at increased risk of salmonellosis from a relatively small number of organisms?

Accepted Answer

A)   8-year-old boy
B)   17-year-old girl
C)   40-year-old man
D)   73-year-old womanE) A) and C)
F) A) and D)

Question 10

The symptoms of which of the following usually appear 9 days after ingestion of the infected meat, but can vary from 2 to 28 days?

Accepted Answer

A)   Trichinosis
B)   Norovirus
C)   Staphylococcus aureus
D)   ListeriaE) None of the above
F) All of the above

Question 11

Which of the following measures is advised to prevent salmonellosis?

Accepted Answer

A)   Cook pork thoroughly.
B)   Refrigerating food in small containers.
C)   Never eat raw eggs.
D)   Never drink raw milk.E) A) and B)
F) All of the above

Question 12

Ingredients are listed on a label in which order by weight

Accepted Answer

A)   Nutrient
B)   Kilocalorie
C)   Descending
D)   Daily valueE) All of the above
F) C) and D)

Question 13

Which of the following statements about mold is true?

Accepted Answer

A)   It is generally safe to cut the mold from hard, aged cheese and to eat the interior.
B)   Toasting bread after removing visible mold makes the bread safe to eat.
C)   Molds are nuisances with no redeeming characteristics.
D)   Molds frequently cause food spoilage but are not a health hazard.E) All of the above
F) A) and B)

Question 14

To be labeled as a good source of a particular vitamin, mineral, or fiber, one serving must contain what percentage of its daily value?

Accepted Answer

A)   5 to 8
B)   10 to 19
C)   20 to 29
D)   30 to 39E) All of the above
F) A) and B)

Question 15

Which of the following conditions is caused by infestation with a worm?

Accepted Answer

A)   Botulism
B)   Salmonellosis
C)   Hepatitis A
D)   TrichinosisE) A) and B)
F) All of the above

Question 16

The most effective means of minimizing the likelihood of foodborne illness is:

Accepted Answer

A)   Federal food inspection programs
B)   Immunization of food handlers
C)   Purchasing only organic foods
D)   Good hand-washing practicesE) B) and C)
F) All of the above D

Question 17

"Cholesterol free" means that the product contains which of the following?

Accepted Answer

A)   No cholesterol.
B)   No saturated fat.
C)   Trace amounts of both cholesterol and saturated fat.
D)   Less than 2 milligrams of cholesterol and 2 grams or less of saturated fat.E) B) and D)
F) A) and D)

Question 18

A food containing 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Accepted Answer

A)   Extra lean
B)   Lean
C)   Light
D)   Low fatE) B) and D)
F) B) and C)

Question 19

The first place a consumer should look when reading a food label is:

Accepted Answer

A)   % daily value
B)   Total kcalories
C)   Serving size
D)   Grams of fatE) B) and D)
F) B) and C) C

Question 20

To be labeled "high" in a particular nutrient, a food must contain at least ______% of the daily value for that nutrient.

Accepted Answer

A)   10
B)   20
C)   30
D)   40E) B) and D)
F) A) and C)

Exam 13: Food Management

Which of the following dairy products meets the legal definition of low fat?

Correct AnswerverifiedShow Answer

An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:

Correct AnswerverifiedShow Answer

The following statement is true:

Correct AnswerverifiedShow Answer

The most effective method of control used against botulism in the United States is:

Correct AnswerverifiedShow Answer

A food containing 5 g of fat, 2 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Correct AnswerverifiedShow Answer

Which of the following would the nurse identify as being a nontoxic metal?

Correct AnswerverifiedB

Which illness is caused by eating food that contains a large number of disease-producing bacteria?

Correct AnswerverifiedShow Answer

A food that contains less than 0.5 g of fat per serving can be labeled:

Correct AnswerverifiedShow Answer

Which of the following individuals is at increased risk of salmonellosis from a relatively small number of organisms?

Correct AnswerverifiedShow Answer

The symptoms of which of the following usually appear 9 days after ingestion of the infected meat, but can vary from 2 to 28 days?

Correct AnswerverifiedShow Answer

Which of the following measures is advised to prevent salmonellosis?

Correct AnswerverifiedShow Answer

Ingredients are listed on a label in which order by weight

Correct AnswerverifiedShow Answer

Which of the following statements about mold is true?

Correct AnswerverifiedShow Answer

To be labeled as a good source of a particular vitamin, mineral, or fiber, one serving must contain what percentage of its daily value?

Correct AnswerverifiedShow Answer

Which of the following conditions is caused by infestation with a worm?

Correct AnswerverifiedShow Answer

The most effective means of minimizing the likelihood of foodborne illness is:

Correct AnswerverifiedD

"Cholesterol free" means that the product contains which of the following?

Correct AnswerverifiedShow Answer

A food containing 10 g of fat, 4 g of saturated fat, and 95 mg of cholesterol per serving and per 100 g is labeled:

Correct AnswerverifiedShow Answer

The first place a consumer should look when reading a food label is:

Correct AnswerverifiedC

To be labeled "high" in a particular nutrient, a food must contain at least ______% of the daily value for that nutrient.

Correct AnswerverifiedShow Answer

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B

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D

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C

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