American Public University

SPHE 295 Quiz 1

Question1)Which of the following foods is least likely to cause a foodborne illness?

1. Eggs, poultry, unpasteurized milk
2. Raw sprouts and produce
3. Bread, pasteurized milk, butter
4. Deli meats, shellfish, and other seafood

Question 2

Under the current law on nutrition labeling, the Nutrition Facts panel must include

1. 1. total calories from fat.
   2. total calories from trans fat.
   3. total calories from saturated fat.
   4. grams of monounsaturated fat.

Question 3

What type of claim is "calcium builds strong bones and teeth"?

1. 1. 1. Structure/function claim
      2. Health claim
      3. Nutrient claim
      4. Preliminary health claim

Question 4

An evaluation of nutritional health includes

1. anthropometric measurements.
2. dietary assessment.
3. biochemical assessment.
4. medical history.
5. All of these choices are correct.

Question 5

Which is a limitation of nutritional assessment?

1. Many signs and symptoms of nutrient deficiency disease are not very specific.
2. Many signs and symptoms of nutrient deficiency disease take a long time to occur.
3. It is hard to link many signs and symptoms to dietary intake.

4. All of these are limitations of nutritional assessment.

Question 6

The main structural material of the body is

1. lipid.
2. carbohydrate.
3. protein.
4. minerals.

Question 7  Minerals are needed for

1. metabolic processes.
2. functioning of the nervous system.
3. water balance and structural systems.
4. All of these choices are correct.

Question 8

Which of the following is a current food safety recommendation?

1. Scrub firm produce, such as melons, under running water with a brush before slicing it.
2. Clean all produce with specialized antibacterial washing products.
3. Discard any food with mold on it.
4. Avoid using wooden cutting boards.

Question 9

A vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium for waste material, is

1. fat.
2. carbohydrate.
3. protein.
4. water.

Question 10

Foods most likely to include pesticide residues are

1. fruits and vegetables.
2. meats.
3. fish and shellfish.
4. grain products.

Question 11

Factors that affect the amount of nutrients in foods include

1. farming conditions.
2. ripeness of plants when harvested.
3. cooking processes.
4. length of time food is stored.
5. All of these factors affect nutrient content of foods.

Question 12

To be defined as a "good" source of calcium, a food must contain

1. at least 5% of the Daily Value for calcium in 1 serving of the food.
2. at least 10% of the Daily Value for calcium in 1 serving of the food.
3. at least 50% of the Daily Value for calcium in 1 serving of the food.
4. at least 50% of the Daily Value for calcium in 2 servings of the food.

Question 13

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

1. Norwalk virus
2. Salmonella
3. Hepatitis A
4. Trichinella spiralis

Question 14

When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as

1. light or lite.
2. organic.
3. imitation.
4. fortified.

Question 15

Perishable foods should be held either below             F or above            F. A. 32, 98

B. 51, 75

C. 181, 212

D. 41, 140

Question 16  Which is a trace mineral?

1. sodium
2. calcium
3. iron
4. potassium

Question 17

Macronutrients are needed in        quantities in the diet.

1. 1. gram
   2. milligram
   3. microgram

Question 18  Proteins can be described as

1. sugars, starches, and fibers.
2. mostly fats and oils.
3. made of building blocks called amino acids.
4. inorganic molecules regulating chemical reactions and comprising part of some body structures.

Question 19

Current guidelines for limiting fish to reduce methylmercury ingestion pertain to

1. all persons.
2. pregnant, breastfeeding women, and young children.
3. immunosuppressed individuals only.
4. the elderly.

Question 20

MyPlate groups foods into          major categories.

1. 2
2. 3
3. 4
4. 5

Question 21  Food insecurity is