American Military University

SPHE 295

Quiz 2

Part 1 of 4 - Chapter 3 MC

Question1)Fish or shellfish most likely to be contaminated with toxins include A.salmon and trout.

2. cod and haddock.
3. mussels and clams.
4. prawns and shrimp.
5. All of the answers are correct.

Question 2

Most traveler's diarrhea is caused by A.ingesting unfamiliar spices.

B.parasites, especially Cryptosporidium, in the water supply. C.viruses, such as Hepatitis A, spread by food handlers.

D.bacterial infections, especially Enterotoxigenic Escherichia coli, from contaminated food and water.

Question 3

Sources of the heavy metal, lead, include A.water pipes and paint in older homes.

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

Question 4

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

B.undercooked shellfish and water. C.gravy and beef.

D.raw produce and eggs.

Question 5

This virus, often transmitted by infected food handlers, causes anorexia, diarrhea, fever, and liver damage.

A.Norwalk virus B.Salmonella C.Hepatitis A D.Trichinella spiralis

Question 6

The U.S. government assistance program that provides vouchers for food purchases to low-income pregnant women, infants, and children is

1. the Food Stamp Program.
2. the WIC program.
3. the food distribution program. D.America's Second Harvest.

Question 7

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to A.all persons.

B.pregnant, breastfeeding women, and young children. C.immunosuppressed individuals only.

D.the elderly.  

Question 8

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

B.Campylobacter jejuni, Salmonella species C.Clostridium botulinum, Escherichia coli

D.Vibrio vulnificus, Vibrio cholerae

Question 9

The food most likely to be contaminated with dioxins, mercury, and/or polychlorinated biphenyls is A.imported candy.

B.milk and other dairy products.

C.grain that has been stored for several months. D.fish.

Part 2 of 4 - Chapter 3 TF

Question 10

All food additives in the U.S. food supply have been thoroughly tested for safety.

1. True
2. False

Question 11

In the U.S., food labels must indicate the presence of genetically modified ingredients.

1. True
2. False

Question 12

The majority of antibiotics used in the U.S. are for food animals.

1. True
2. False

Part 3 of 4 - Chapter 4 MC

Question 13

A main cause of intestinal gas formation is

A.a lack of bacteria in the large intestine.

B.the breakdown of undigested carbohydrates by bacteria in the large intestine. C.insufficient bile production for fat digestion and absorption.

D.All of these choices are correct.

Question 14

The leading cause of peptic ulcer disease is A.consumption of spicy foods.

B.stress.

C.Helicobacter pylori infection. D.alcohol consumption.

Question 15

Much of the digestion that occurs in the large intestine is caused by A.lipase.

B.pepsin. C.saliva. D.bacteria.  Question 16

Actions of hydrochloric acid produced by the stomach include A.promoting digestion of protein.

B.destroying bacteria and viruses found in foods. C.dissolving dietary minerals for improved absorption. D.All of the responses are correct.

Question 17

Which of the following organs is NOT part of the gastrointestinal organ system? A.pancreas

B.small intestine

C.kidneys D.liver

Question 18

The sphincter that allows chyme to pass into the small intestine is known as the A.lower esophageal sphincter.

B.sphincter of Oddi. C.pyloric sphincter. D.ileocecal sphincter.  Question 19

The            layer of the GI tract wall contains glands, blood vessels, and nerves, whereas the            

layer is the outermost layer that protects the GI tract. A.mucosa; muscle

B.serosa; submucosa C.submucosa; muscle D.submucosa; serosa  Question 20  Lymph

1. is like blood, since it contains mostly red blood cells.
2. is a fluid containing blood proteins.
3. recycles nutrients between the liver and the small intestine.
4. transports fat-soluble particles from the intestinal tract to the general circulation.

Question 21

Human digestion of food begins in the            , where the enzyme          breaks down a small amount of starch.

1. mouth; amylase
2. stomach; pepsin