Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Food Safety

Chapter 19 Nutrition Awareness Inventory

Please answer all questions


1	In the United States many people suffer a bout of food borne illness each year.
		A)	True
		B)	False


2	You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food borne illness.
		A)	True
		B)	False


3	Imported food does not pose a risk for food borne illness because of careful inspection on entry into this country.
		A)	True
		B)	False


4	Synthetic (manmade) chemicals are more harmful to health than those that occur naturally.
		A)	True
		B)	False


5	Exposure to oxygen causes some foods to spoil.
		A)	True
		B)	False


6	Food can be preserved by reducing its water content.
		A)	True
		B)	False


7	Most kinds of bacteria can cause food borne illness.
		A)	True
		B)	False


8	Most food borne illness microbes thrive at temperatures between 40°F and 140° F (4°C and 60°C).
		A)	True
		B)	False


9	Symptoms of food borne illness include diarrhea.
		A)	True
		B)	False


10	Victims of food borne illness receive some immunity against future attacks.
		A)	True
		B)	False


11	Chickens are a common source of Salmonella infection.
		A)	True
		B)	False


12	Botulism is a very deadly form of food borne illness, and the bacterium that causes it is present in soil.
		A)	True
		B)	False


13	Camplyobacter is the leading cause of food borne illness.
		A)	True
		B)	False


14	Eating raw shellfish, or any raw animal product for that matter, can lead to serious health problems
		A)	True
		B)	False


15	Pesticides in foods pose a widespread health risk.
		A)	True
		B)	False

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