Which of the following processes is used to kill or minimize microorganisms? Select one: a. Dehydration b. Heat c. Sugar and salt d. Irradiation

The use of chemical fertilizers and pesticides to produce food is sustainable. Select one: a. True b. False 2.Genetically modified organisms have no known health risks. Select one: a. True b. False 3.When an author is affiliated with the public sector, the reliability of the information increases. Select one: a. True b. False 4.A person with the credentials of R.D. would make a credible author for an article providing nutrition information. Select one: a. True b. False 5. When the results of an American scientific study are favorable, the government will form a dietary recommendation for all Americans to follow. Select one: a. True b. False 6. When an author of an article on dietary supplements has the credentials of Ph.D., it is important to know if his/her degree is in the area of nutrition. Select one: a. True b. False 7. When an author cites published journal articles regarding laboratory, animal, and human studies as references in his or her article, the overall reliability of the article decreases. Select one: a. True b. False 8. When the author of an article on diet aids is affiliated with private industry, credibility of the information increases. Select one: a. True b. False 9. When surfing the internet, a Web site ending in .gov implies that the site is governmental and public domain. Select one: a. True b. False 10.When reading an article on weight loss, you notice that the author lacks credentials but interviews and quotes individuals who have the credentials of M.D., Ph.D., and R.D. This would increase the overall reliability of the article. Select one: a. True b. False 11. A celebrity providing a personal testimony about a product or diet provides evidence that the product is safe and effective. Select one: a. True b. False 12. When the author of an article on diet aids uses before and after pictures of a single person as research evidence, credibility of the information increases. Select one: a. True b. False 13. The term nutritionist has no legal definition; therefore, a nutritionist is not always a credible person in regards to nutrition information. Select one: a. True b. False 14. The American Heart Association is a reliable source for nutrition information about heart disease. Select one: a. True b. False 15. The reliability of a health-information source is reduced when the individuals on the editorial board lack the credentials of M.D., Ph.D., M.S., or R.D. Select one: a. True b. False 16. When information is used to increase health awareness, the reliability is reduced as compared to information provided to promote the sales of a product. Select one: a. True b. False 17. The cattle on a farm would represent a population in terms of levels of organization in a food production system. Select one: a. True b. False 18. In the nitrogen cycle, excretion, death, and decomposition contribute nitrogen to the soil, which supports plant growth. Select one: a. True b. False 19. Hepatitis A is a virus that infects primates. Select one: a. True b. False 20. Which of the following criteria can be useful in identifying an infection of Giardia lamblia? Select one: a. A stool specimen b. The appearance of flagellate trophozoites under the microscope c. An adhesive disk d. Binary fission e. All of the above 21.Which of the following microorganisms is useful to reestablish a healthy flora in the gastrointestinal tract after antibiotic use? Select one: a. Giardia b. Lactobacillus c. Clostridium d. Bifidobacterium e. B and D 22.Which of the following processes is used to kill or minimize microorganisms? Select one: a. Dehydration b. Heat c. Sugar and salt d. Irradiation e. All of the above 23.The FDA is responsible for labeling a farm-fresh food with the insignia of organic. Select one: a. True b. False 24. Olestra and sucralose are examples of synthetic food additives. Select one: a. True b. False 25. Food additives that are on the GRAS list pose no adverse reactions to people when consumed at levels allowed in the manufacturing processes. Select one: a. True b. False 26. Which of the following agencies oversees the safety of meat, poultry, and eggs? Select one: a. FDA b. USDA c. EPA d. NMF e. None of these answers 27.Which of the following agencies oversees the safety of food additives in the United States? Select one: a. FDA b. USDA c. EPA d. NMF e. None of these answers 28.Which of the following agencies monitors foodborne illness in the community? Select one: a. FDA b. USDA c. EPA d. NMF e. None of the above 29.Which of the following agencies regulates pesticide use in the United States? Select one: a. FDA b. USDA c. EPA d. NMF e. None of these answers 30.Which of the following agencies oversees the safety of seafood in the United States? Select one: a. FDA b. USDA c. EPA d. NMF e. None of these answers 31.Which of the following industries require substantial research and is tightly regulated by the FDA? Select one: a. Food other than meat, poultry, eggs, and seafood b. Prescription drugs c. Dietary supplements d. Herbal supplements e. None of these answers 32.Which of the following laws regulates the safety of dietary supplements? Select one: a. DSHEA b. Miller Pesticide Act c. GRAS list d. All of the above e. None of these answers 33.Which of the following laws governs the safety of food additives? Select one: a. DSHEA b. Miller Pesticide Act c. The Delaney Clause (GRAS list) d. All of the above e. None of these answers 34.The most common microorganisms that cause food-borne illness divide: Select one: a. Occasionally b. Periodically c. Rapidly d. Slowly e. None of these answers 35.Which of the following classes of microorganism is the least likely to cause foodborne illness? Select one: a. Bacteria b. Protozoa c. Fungi d. Freshwater algae e. None of these answers 36.A common symptom of foodborne illness is: Select one: a. Fluid retention b. Nausea c. Heart palpitations d. Blurred vision e. None of these answers 37.A bacterium that causes foodborne illness is: Select one: a. Hepatitis A b. Clostridium perfringins c. Giardia lamblia d. Trichinellaspiralis e. None of these answers 38.A virus that causes foodborne illness is: Select one: a. Hepatitis A b. Clostridium perfringins c. Giardia lamblia d. Trichinellaspiralis e. None of these answers 39.A protozoan that causes foodborne illness is: Select one: a. Hepatitis A b. Clostridium perfringins c. Giardia lamblia d. Trichinellaspiralis e. None of these answers 40.A parasite that causes foodborne illness is: Select one: a. Hepatitis A b. Clostridium perfringins c. Giardia Lamblia d. Trichinellaspiralis e. None of these answers 41.A microorganism that lives in an anaerobic environment is: Select one: a. Clostridium botulinum b. Staphylococcus aureus c. Campylobacter jejuni d. Listeriosis e. None of these answers 42.The best way to prevent food-borne illness is to: Select one: a. Store foods at room temperature b. Rinse vegetables before cooking c. Wash hands before handling food d. Say prayers before eating a meal e. Salt the food before serving 43.A food additive that enhances flavor is: Select one: a. Vitamin E b. Monosodium glutamate c. Pectin d. Acetic acid e. Tartrazine 44.A food additive that prevents microbial growth is: Select one: a. Vitamin E b. Monosodium glutamate c. Pectin d. Acetic acid e. Tartrazine 45.A food additive that thickens food is: Select one: a. Vitamin E b. Monosodium glutamate c. Pectin d. Acetic acid e. Tartrazine 46.A food additive that prevents fats from going rancid is: Select one: a. Vitamin E b. Monosodium glutamate c. Pectin d. Acetic acid e. Tartrazine 47.Which of the following substances is a fake fat? Select one: a. Olestra b. Carrageenan c. Aspartame d. Sorbic acid e. BHT 48.Which of the following substances is a stabilizing agent? Select one: a. Olestra b. Carrageenan c. Aspartame d. Sorbic acid e. BHT 49.Which of the following heavy metals causes liver damage when present at a high level in food? Select one: a. Cadmium b. Lead c. Mercury d. A and B e. A, B, and C 50.Which of the following heavy metals damages the nervous system when present at a high level in food? Select one: a. Cadmium b. Lead c. Mercury d. A and B e. A, B, and c

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