Chapter 9 Quiz

1.
Current trends in food habits in the United States include:



A less use of ready-prepared meals.

B greater use of canned foods.

C more food eaten away from home.

D fewer meals eaten each day.

*

2.
Misinformation about food may include claims that:



E organic foods are grown without using chemical pesticides.

F certain combinations of foods have special therapeutic effects.

G irradiation of food reduces its bacteria content.

H pregnant women should not eat types of fish that may be high in mercury.

*

3.
The process by which a specific gene from one plant is transferred to another plant is known as:



I genetic engineering.

J genetic irradiation.

K gene therapy.

L crop rotation.

*

4.
Procedures used in food manufacturing facilities to prevent food contamination are called:



M food sanitation guidelines.

N ServSafe certification.

O food safety education standards.

P Hazard Analysis and Critical Control Points.

*

5.
Less heat is needed to ensure safety of foods that contain high levels of:



Q spice.

R iron.

S acid.

T alkali.

*

6.
The temperature of a refrigerator should be below:



U 35° F.

V 40° F.

W 45° F.

X 50° F.

*

7.
The 1994 Dietary Supplement Health and Education Act states that:



Y all supplements should undergo scientific testing to demonstrate safety and effectiveness.

Z all ingredients marketed as supplements before 1994 are assumed to be safe.

[ the Food and Drug Administration (FDA) must approve all ingredients sold as dietary supplements.

\ dietary supplements should be classified as over-the-counter drugs.

*

8.
Nutrition information on food labels must provide information about the food's...