Wardlaw's Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner - Test Bank

Wardlaw’s Perspectives in Nutrition 11th
Edition by Carol Byrd-Bredbenner – Test

Bank
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Sample Test
Perspectives in Nutrition, 11e (Byrd)
Chapter 3 The Food Supply

1) Food insecurity is ________.
1. A) the inability to meet food needs all of the time

2. B) more common in developing countries than in
developed countries
3. C) associated with impaired physical and mental health in
children in the U.S.
4. D) All of these choices are accurate.

Answer: D
Explanation: All responses describe food insecurity.
Difficulty: 2 Medium
Section: 03.01
Topic: Hunger and food insecurity
Learning Objective: 03.01 Describe the health consequences
of malnutrition and food insecurity for children and adults.
Bloom’s: Understand
Est Time: 0-1 minute

2) The percentage of U.S. households considered food insecure
is ________.
1. A) 3
2. B) 13
3. C) 23
4. D) 73

Answer: C
Difficulty: 1 Easy
Section: 03.01
Topic: Demographic trends and statistics
Bloom’s: Remember

3) The U.S. government assistance program that provides
vouchers for food purchases to low-income pregnant women,
infants, and children is ________.
1. A) the Food Stamp Program

2. B) the WIC program
3. C) the food distribution program
4. D) America’s Second Harvest

Answer: B
Difficulty: 1 Easy
Section: 03.01
Topic: Community nutrition services
Learning Objective: 03.03 Describe the major U.S.
government programs designed to increase food security.
Bloom’s: Remember
4) The Supplemental Nutrition Assistance Program (SNAP)
benefits ________.
1. A) only low-income women, infants, and children

2. B) poor households that meet eligibility guidelines
3. C) food banks and pantries in communities across the
country
4. D) seniors in adult day-care settings

Answer: B
Difficulty: 1 Easy
Section: 03.01

5) The U.S. government agency that administers most food and
nutrition assistance programs is the ________.
1. A) Food and Drug Administration

2. B) United States Department of Agriculture
3. C) Department of Health and Human Services
4. D) Environmental Protection Agency

Answer: B
Difficulty: 1 Easy
Section: 03.01
Bloom’s: Remember

6) The most common micronutrient deficiencies seen in
developing countries are ________.
1. A) vitamin C, vitamin A, and iron

2. B) iron, vitamin D, and calcium
3. C) vitamin C, calcium, and iron
4. D) vitamin A, iron, and iodine

Answer: D
Difficulty: 1 Easy
Section: 03.01
Bloom’s: Remember
7) The proportion of underweight children worldwide is
approximately:
1. A) 46%
2. B) 26%
3. C) 16%
4. D) 6%

Answer: C
Difficulty: 1 Easy
Section: 03.01
Bloom’s: Remember

8) Populations disproportionately affected by food insecurity,
hunger, and malnutrition include ________.
1. A) young children and women
2. B) working adults
3. C) teenagers
4. D) All of the responses are correct.

Answer: A
Difficulty: 1 Easy
Section: 03.01
Topic: Demographic trends and statistics; Hunger and food
insecurity
Bloom’s: Remember

9) Which of the following food production methods is NOT
allowed with organic foods?
1. A) Use of synthetic fertilizers

2. B) Use of hormones for animals
3. C) Use of genetic engineering

Answer: D
Difficulty: 1 Easy
Section: 03.02
Topic: Food production choices
Learning Objective: 03.04 Describe how organic foods differ
from conventionally produced foods and their potential
benefits.
Bloom’s: Remember
10) A breakfast cereal labeled as organic must ________.
1. A) have at least 70% of its ingredients meet organic

standards
2. B) have at least 95% of its ingredients meet organic
standards
3. C) be made from all natural ingredients
4. D) contain no food additives

Answer: B
Section: 03.02
benefits.

11) Common genetically engineered crops in the U.S. include
________.
1. A) soybeans, corn, and cotton

2. B) green beans, peas, and tomatoes
3. C) rice, wheat, and carrots
4. D) legumes, wheat, and corn

Answer: A
Explanation: Worldwide, 70 to 80% of soybeans and cotton
and 24 to 32% of canola and corn are grown from genetically
modified seeds.
Section: 03.02
Topic: Food production choices; Biotechnology
Learning Objective: 03.05 Discuss how genetic engineering is
used in foods and the potential risks and benefits of
genetically modifying foods.

12) Recombinant bovine somatotropin is used by some farmers
to ________.
1. A) prevent skin infections in cattle

2. B) increase milk production in dairy cows
3. C) prevent mastitis (inflammation of cow udders)
4. D) increase the amount of protein found in milk

Answer: B
Difficulty: 1 Easy
Section: 03.02
Bloom’s: Remember
13) Bt corn contains a protein produced by a bacterial gene.
This protein ________.
1. A) increases the vitamin A content of the corn

2. B) increases the protein content of the corn
3. C) is a pesticide that kills caterpillars, a major threat to
corn
4. D) allows the corn to be tolerant to weed killers

Answer: C
Difficulty: 1 Easy
Section: 03.02
Bloom’s: Remember

14) The most common application of genetic engineering of
foods is to ________.
1. A) produce meat with a lower fat content

2. B) confer resistance to pesticides applied to kill weeds
and insects
3. C) improve vitamin A content of foods
4. D) reduce the need for irrigation of crops

Answer: B
Explanation: Genetic engineering is used primarily to confer
herbicide tolerance and/or insect resistance.
Section: 03.02

15) Which of the following statements about food irradiation is
true?
1. A) Irradiated food is radioactive.

2. B) Irradiation can be used to destroy pathogens in foods.
3. C) All foods in the U.S. can be legally irradiated.
4. D) Labels that identify a food as irradiated are not
required.

Answer: B
Explanation: Irradiation is a safe method to destroy
pathogens in foods.
Section: 03.03
Topic: Food preservation
Learning Objective: 03.08 Describe food handling practices
that reduce the risk of foodborne illness.

16) The food additives that inhibit the growth of the
pathogen Clostridium botulinum are ________.
1. A) sodium nitrate and sodium nitrite

2. B) monosodium glutamate and guanosine monophosphate
3. C) pectin and guar gum
4. D) calcium silicate and magnesium stearate

Answer: A
Difficulty: 1 Easy
Section: 03.03
Topic: Food additives; Food preservation
Learning Objective: 03.06 Describe why food additives are
used in most processed foods and potential concerns about
their use.
Bloom’s: Remember

17) An example of an incidental food additive in our food
supply is ________.
1. A) any additive that is a synthetic additive

2. B) any color additive because their use is not for purposes
of food safety
3. C) bisphenol A (BPA), used to increase durability of some
food and beverage containers
4. D) monosodium glutamate, because it can also be found
naturally in foods

Answer: C
Explanation: Incidental additives (like BPA) are not
intentionally added but become part of a food through some
aspect of food cultivation, processing, packaging, transport, or
storage. They have no function in finished products and their
presence is not indicated on food ingredient labels.
Section: 03.03
their use.

18) Food additives are regulated by the ________.
1. A) United States Department of Agriculture

2. B) Food and Drug Administration
3. C) Environmental Protection Agency

Answer: B
Difficulty: 1 Easy
Section: 03.03
Topic: Food additives
their use.
Bloom’s: Remember
19) Food additives, such as calcium propionate, sodium
nitrate, and acetic acid, act to ________.
1. A) inhibit the growth of molds, fungi, and bacteria in foods

2. B) keep foods, especially powdered mixes, free flowing
3. C) contribute leavening gases to improve texture in baked
products
4. D) add savory flavor to foods such as soup, rice, and
noodle mixes

Answer: A
Explanation: The additives listed are listed in the text as
antimicrobial agents.
Section: 03.03
their use.

20) FDA has limited the use of sulfites on raw vegetables and
in salad bars because they ________.
1. A) impart an unpleasant taste to the food

2. B) cause adverse reactions such as shortness of breath or
gastrointestinal symptoms in some individuals
3. C) are known to promote cancer
4. D) are used to mask the flavor of spoiled produce

Answer: B
Difficulty: 1 Easy
Section: 03.03
their use.
Bloom’s: Remember

21) Cross-contamination of food occurs when ________.
1. A) two or more microorganisms grow in the same food

2. B) two or more food handlers work on the same food
3. C) a utensil contaminated with a microorganism from a
previously handled food contacts a second food
4. D) perishable foods are kept at room temperature for
more than 2 hours

Answer: C
Difficulty: 1 Easy
Section: 03.04
Topic: Food safety practices
Bloom’s: Remember

22) ________ and ________ are among the most common bacterial
pathogens in the U.S.
1. A) Shigella species, Staphylococcus aureus

2. B) Campylobacter jejuni, Salmonella species
3. C) Clostridium botulinum, Escherichia coli
4. D) Vibrio vulnificus, Vibrio cholerae

Answer: B
Difficulty: 1 Easy
Section: 03.04
Topic: Foodborne illness
Bloom’s: Remember

23) Perishable foods should be held either below ________ °F or
above ________ °F.
1. A) 32, 98
2. B) 51, 75
3. C) 181, 212
4. D) 41, 135

Answer: D
Explanation: The range of temperatures is classified as the
“danger zone”.
Section: 03.04

24) The temperature danger zone for growth of pathogenic
bacteria is ________.
1. A) 32-165°F
2. B) 60-165°F
3. C) 41-135°F
4. D) 135-212°F

Answer: C
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

25) Coughing and sneezing on foods can allow ________ to
contaminate the food.
1. A) Staphylococcus aureus
2. B) Vibrio cholerae
3. C) Clostridium botulinum
4. D) hepatitis A

Answer: A
Explanation: Staph aureus is found on skin and in nasal
passages of up to 50% of population.
Section: 03.04
Topic: Food safety practices; Foodborne illness

26) Foods commonly contaminated with Staphylococcus
aureus include ________.
1. A) ham and poultry

2. B) cream-filled pastries
3. C) egg and chicken salads

Answer: D
Section: 03.04

27) Improper canning of foods can result in serious foodborne
illness caused by the ________ bacterium.
1. A) Escherichia coli
2. B) Salmonella
4. D) Listeria monocytogenes

Answer: C
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember
28) The bacterium ________ grows only in anaerobic
environments.
2. B) Vibrio parahemolyticus
3. C) Listeria monocytogenes
4. D) Clostridium botulinum

Answer: D
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

29) ________ can grow at refrigeration temperatures.
2. B) Salmonella
4. D) Listeria monocytogenes

Answer: D
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

30) Foods that are most likely to be contaminated
with Listeria monocytogenes include ________.
1. A) soft cheeses and deli meats

2. B) undercooked shellfish and water
3. C) gravy and beef
4. D) raw produce and eggs

Answer: A
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember
31) This virus, often transmitted by infected food handlers,
causes anorexia, diarrhea, fever, and liver damage.
1. A) Norwalk virus
2. B) Salmonella
3. C) Hepatitis A
4. D) Trichinella spiralis

Answer: C
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

32) Typical food sources for this parasite are wild game and
pork.
1. A) Toxoplasma gondii
2. B) Trichinella spiralis
3. C) Staphylococcus aureus
4. D) Aflatoxin

Answer: B
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

33) The parasite ________ can be spread in water supplies,
water parks, and community swimming pools.
1. A) hepatitis A
2. B) Yersinia enterocolitica
3. C) Toxoplasma gondii
4. D) Cryptosporidium

Answer: D
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember
34) Prions are ________.
1. A) bacteria that can cause seizures and brain damage

2. B) naturally occurring toxins formed in damaged grains
and nuts
3. C) infectious proteins associated with mad cow disease
4. D) toxins produced in a variety of seafood

Answer: C
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

35) Mad cow disease ________.
1. A) causes a fatal brain disease in cows

2. B) is very common in the U.S. and Canada
3. C) is caused by a parasite found in animal feed
4. D) is easily transmitted to humans

Answer: A
Section: 03.04

36) Ingesting moldy food can cause disease because the mold
________.
1. A) invades the cells lining the gastrointestinal tract,

causing diarrhea
2. B) produces toxins that can cause kidney and liver
damage
3. C) prevents the food from being properly digested and
absorbed
4. D) produces proteins that destroy vitamins before they
are absorbed

Answer: B
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

37) The dangerous aflatoxin is most likely to be found in
________.
1. A) moldy cheese and bread

2. B) spoiled fruits and vegetables
3. C) moldy peanuts and corn
4. D) All of the responses are correct.

Answer: C
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

38) Fish and shellfish most likely to be contaminated with
toxins include ________.
1. A) salmon and trout

2. B) cod and haddock
3. C) mussels and clams
4. D) prawns and shrimp
5. E) All of the answers are correct.

Answer: C
Section: 03.04

39) Sources of the ciguatera toxin that can cause
gastrointestinal and neurological symptoms include ________.
1. A) nutmeg, sassafras, and mace

2. B) mushrooms and some herbal teas
3. C) shellfish, such as mussels and clams
4. D) tropical and subtropical fish, such as snapper and
amberjack

Answer: D
Section: 03.04

40) In the U.S., the ________ mandates that public water
supplies be monitored regularly for microorganisms,
chemicals, and various metals.
1. A) local health department

2. B) Environmental Protection Agency
3. C) Food and Drug Administration
4. D) United States Department of Agriculture

Answer: B
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

41) The last food(s) to buy when shopping in the supermarket
should be ________.
1. A) fresh fruits and vegetables

2. B) bread
3. C) frozen foods
4. D) raw poultry and eggs

Answer: D
Explanation: Raw poultry and eggs should be purchased last
so that they will be exposed to higher room temperature for
the least amount of time until they can be refrigerated at
home.
Difficulty: 3 Hard
Section: 03.04
Bloom’s: Apply

42) Which of the following foods is least likely to cause a
foodborne illness?
1. A) Eggs, poultry, unpasteurized milk

2. B) Raw sprouts and produce
3. C) Bread, pasteurized milk, butter
4. D) Deli meats, shellfish, and other seafood

Answer: C
Section: 03.04
43) Wash hands for at least ________ in warm, soapy water
before starting any food preparation.
1. A) 60 seconds
2. B) 2 minutes
3. C) 10 seconds
4. D) 20 seconds

Answer: D
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

44) Which of the following is a current food safety
recommendation?
1. A) Scrub firm produce, such as melons, under running

water with a brush before slicing it.
2. B) Clean all produce with specialized antibacterial
washing products.
3. C) Egg dishes should be cooked to a temperature of 140
degrees F.
4. D) Avoid using wooden cutting boards.

Answer: A
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

45) To prevent foodborne illness, cooked food should be
consumed right away or refrigerated or frozen within ________
hour(s).
1. A) 1
2. B) 2
3. C) 4
4. D) 5

Answer: B
Section: 03.04
46) In general, cooking poultry and ground meat to ________ °F
is sufficient to kill pathogenic organisms.
1. A) 125
2. B) 135
3. C) 165
4. D) 85

Answer: C
Difficulty: 3 Hard
Section: 03.04
Bloom’s: Apply

47) Most traveler’s diarrhea is caused by ________.
1. A) ingesting unfamiliar spices

2. B) parasites, especially Cryptosporidium, in the water
supply
3. C) viruses, such as hepatitis A, spread by food handlers
4. D) bacterial infections, especially Shigella
dysenteriae, from contaminated food and water

Answer: D
Section: 03.04

48) Sources of the heavy metal lead include ________.
1. A) water pipes and paint in older homes

2. B) certain pottery and crystal food containers
3. C) mineral and herbal supplements
4. D) All of the answers are correct.

Answer: D
Section: 03.05
Topic: Environmental contaminants
Learning Objective: 03.09 Describe common environmental
contaminants (heavy metals, industrial chemicals, pesticides,
and antibiotics), their potential harmful effects, and how to
reduce exposure to them.
49) A healthy diet with plenty of ________ may reduce lead
absorption in children.
1. A) protein
2. B) vitamin C
3. C) iron
4. D) potassium

Answer: C
Difficulty: 1 Easy
Section: 03.05
Topic: Environmental contaminants; Public health and
nutrition
Bloom’s: Remember

50) The food most likely to be contaminated with dioxins,
mercury, and/or polychlorinated biphenyls is ________.
1. A) imported candy
2. B) milk and other dairy products
3. C) grain that has been stored for several months
4. D) fish

Answer: D
Difficulty: 1 Easy
Section: 03.05
Bloom’s: Remember

51) Fish most likely to contain methylmercury are ________.
1. A) large fish, such as shark and swordfish

2. B) shellfish
3. C) farm-raised fish
4. D) freshwater fish

Answer: A
Difficulty: 1 Easy
Section: 03.05
Bloom’s: Remember

52) Current guidelines for limiting fish to reduce
methylmercury ingestion pertain to ________.
1. A) all persons
2. B) pregnant, breastfeeding women, and young children
3. C) immunosuppressed individuals only
4. D) the elderly

Answer: B
Section: 03.05

53) Foods most likely to include pesticide residues are ________.
1. A) fruits and vegetables

2. B) meats
3. C) fish and shellfish
4. D) grain products

Answer: A
Explanation: Foods most likely to include pesticide residues
are fruits and vegetables.
Section: 03.05

54) Individuals who are most susceptible to adverse effects
from pesticides are ________.
1. A) the elderly
2. B) those who have chronic diseases
3. C) infants and young children
4. D) adolescents and young adults

Answer: C
Difficulty: 1 Easy
Section: 03.05
Bloom’s: Remember
55) A pesticide tolerance is the ________.
1. A) toxicity of the pesticide in the laboratory

2. B) number of pests that are killed by a selected dose of
the pesticide
3. C) amount of a pesticide that can be applied to a food and
how much of the pesticide that is permitted to remain on
the food in the marketplace
4. D) ability of the liver to detoxify a pesticide

Answer: C
Section: 03.05

56) According to the Centers for Disease Control, in the U.S.,
the consumption of beef is a major risk factor for developing
variant Creutzfeldt-Jakob disease.

Answer: FALSE
Explanation: Strict guidelines for monitoring cattle and
preventing prion contamination of their feed have sharply
reduced BSE worldwide. Because of this and other safeguards
to the food supply, experts affirm that eating beef in the U.S. is
not a risk for contracting vCJD.5
Section: 03.04

57) Public water supplies in the U.S. are a major source of
infection and disease.

Answer: FALSE
Explanation: U.S. public water is safe for consumption and
health.
Section: 03.04
58) All food additives in the U.S. food supply have been
thoroughly tested for safety.

Answer: FALSE
Explanation: Laws require food manufacturers to carefully
test and prove the safety of new additives and obtain FDA
approval before they can be used in food. Some additives,
however, are exempt from this approval and testing process.
Difficulty: 1 Easy
Section: 03.03
Topic: Food additives
their use.
Bloom’s: Remember

59) Most foodborne illnesses are typically immediately
diagnosed and treated.

Answer: FALSE
Explanation: Most cases of foodborne illness go undiagnosed
because the symptoms are mild enough that the ill persons do
not seek medical care.
Difficulty: 1 Easy
Section: 03.04
Bloom’s: Remember

60) In the U.S., food labels must indicate the presence of
irradiated ingredients, except for dried seasonings.

Answer: TRUE
Explanation: True statement
Difficulty: 1 Easy
Section: 03.03
Topic: Food preservation
their use.
Bloom’s: Remember
61) Bottled water is generally safer than tap water in the U.S.

Answer: FALSE
Explanation: Tap water in the US is safe to drink and
generally no less safe than bottled water.
Section: 03.04

62) Thawing foods, such as chicken, on the counter overnight
is a safe food handling practice.

Answer: FALSE
Explanation: It is typically recommended to thaw frozen foods
slowly in the refrigerator to keep them from reaching danger
zone
Section: 03.04

63) Although pesticides cannot be applied to organic foods,
pesticide residues may still occasionally be found on these
foods.

Answer: TRUE
Explanation: True statement
Section: 03.05
64) Antibiotics to promote growth or prevent diseases are
allowed in organically produced animals.

Answer: FALSE
Explanation: Synthetic pesticides, fertilizers, and hormones;
antibiotics; sewage sludge (used as fertilizer); genetic
engineering; and irradiation are not permitted in the production
of organic foods
Difficulty: 1 Easy
Section: 03.02
benefits.
Bloom’s: Remember

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Edition by Carol Byrd-Bredbenner – Test

To Purchase this Complete Test Bank with Answers Click the

If face any problem or Further information contact us At tbzuiqe@gmail.com

1. A) the inability to meet food needs all of the time

1. A) the Food Stamp Program

1. A) only low-income women, infants, and children

1. A) Food and Drug Administration

1. A) vitamin C, vitamin A, and iron

1. A) Use of synthetic fertilizers

1. A) have at least 70% of its ingredients meet organic

1. A) soybeans, corn, and cotton

1. A) prevent skin infections in cattle

1. A) increases the vitamin A content of the corn

1. A) produce meat with a lower fat content

1. A) Irradiated food is radioactive.

1. A) sodium nitrate and sodium nitrite

1. A) any additive that is a synthetic additive

1. A) United States Department of Agriculture

1. A) inhibit the growth of molds, fungi, and bacteria in foods

1. A) impart an unpleasant taste to the food

1. A) two or more microorganisms grow in the same food

1. A) Shigella species, Staphylococcus aureus

1. A) ham and poultry

1. A) soft cheeses and deli meats

1. A) bacteria that can cause seizures and brain damage

1. A) causes a fatal brain disease in cows

1. A) invades the cells lining the gastrointestinal tract,

1. A) moldy cheese and bread

1. A) salmon and trout

1. A) nutmeg, sassafras, and mace

1. A) local health department

1. A) fresh fruits and vegetables

1. A) Eggs, poultry, unpasteurized milk

1. A) Scrub firm produce, such as melons, under running

1. A) ingesting unfamiliar spices

1. A) water pipes and paint in older homes

1. A) large fish, such as shark and swordfish

1. A) fruits and vegetables

1. A) toxicity of the pesticide in the laboratory

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