Please note that this is just a preview of a school assignment

 posted on our website by one of our clients. 

If you need assistance with this question too, 

scroll to the bottom of this post or CLICK HERE to Order Now

Basic nutrition –
1. The use of chemical fertilizers and pesticides to produce food is sustainable.
Select one:
a. True
b. False
2. Genetically modified organisms have no known health risks.
Select one:
a. True
b. False
3.When an author is affiliated with the public sector, the reliability of the information increases.
Select one:
a. True
b. False
4. A person with the credentials of R.D. would make a credible author for an article providing
nutrition information.
Select one:
a. True
b. False
5. When the results of an American scientific study are favorable, the government will form a
dietary recommendation for all Americans to follow.
Select one:
a. True
b. False
6. When an author of an article on dietary supplements has the credentials of Ph.D., it is
important to know if his/her degree is in the area of nutrition.
Select one:
a. True
b. False
7. When an author cites published journal articles regarding laboratory, animal, and human
studies as references in his or her article, the overall reliability of the article decreases.
Select one:
a. True
b. False
8. When the author of an article on diet aids is affiliated with private industry, credibility of the
information increases.
Select one:
a. True

b. False
9. When surfing the internet, a Web site ending in .gov implies that the site is governmental and
public domain.
Select one:
a. True
b. False
10.When reading an article on weight loss, you notice that the author lacks credentials but
interviews and quotes individuals who have the credentials of M.D., Ph.D., and R.D. This would
increase the overall reliability of the article.
Select one:
a. True
b. False
11. A celebrity providing a personal testimony about a product or diet provides evidence that the
product is safe and effective.
Select one:
a. True
b. False
12. When the author of an article on diet aids uses before and after pictures of a single person as
research evidence, credibility of the information increases.
Select one:
a. True
b. False
13. The term nutritionist has no legal definition; therefore, a nutritionist is not always a credible
person in regards to nutrition information.
Select one:
a. True
b. False
14. The American Heart Association is a reliable source for nutrition information about heart
disease.
Select one:
a. True
b. False
15. The reliability of a health­information source is reduced when the individuals on the editorial
board lack the credentials of M.D., Ph.D., M.S., or R.D.
Select one:
a. True
b. False

16. When information is used to increase health awareness, the reliability is reduced as compared
to information provided to promote the sales of a product.
Select one:
a. True
b. False
17. The cattle on a farm would represent a population in terms of levels of organization in a food
production system.
Select one:
a. True
b. False
18. In the nitrogen cycle, excretion, death, and decomposition contribute nitrogen to the soil,
which supports plant growth.
Select one:
a. True
b. False
19. Hepatitis A is a virus that infects primates.
Select one:
a. True
b. False
20. Which of the following criteria can be useful in identifying an infection of Giardia lamblia?
Select one:
a. A stool specimen
b. The appearance of flagellate trophozoites under the microscope
c. An adhesive disk
d. Binary fission
e. All of the above
21. Which of the following microorganisms is useful to reestablish a healthy flora in the
gastrointestinal tract after antibiotic use?
Select one:
a. Giardia
b. Lactobacillus
c. Clostridium
d. Bifidobacterium
e. B and D
22. Which of the following processes is used to kill or minimize microorganisms?
Select one:
a. Dehydration
b. Heat
c. Sugar and salt

d. Irradiation
e. All of the above
23. The FDA is responsible for labeling a farm­fresh food with the insignia of organic.
Select one:
a. True
b. False
24. Olestra and sucralose are examples of synthetic food additives.
Select one:
a. True
b. False
25. Food additives that are on the GRAS list pose no adverse reactions to people when consumed
at levels allowed in the manufacturing processes.
Select one:
a. True
b. False
26. Which of the following agencies oversees the safety of meat, poultry, and eggs?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these answers
27. Which of the following agencies oversees the safety of food additives in the United States?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these answers
28. Which of the following agencies monitors foodborne illness in the community?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of the above
29. Which of the following agencies regulates pesticide use in the United States?
Select one:
a. FDA

b. USDA
c. EPA
d. NMF
e. None of these answers
30. Which of the following agencies oversees the safety of seafood in the United States?
Select one:
a. FDA
b. USDA
c. EPA
d. NMF
e. None of these answers
31. Which of the following industries require substantial research and is tightly regulated by the
FDA?
Select one:
a. Food other than meat, poultry, eggs, and seafood
b. Prescription drugs
c. Dietary supplements
d. Herbal supplements
e. None of these answers
32. Which of the following laws regulates the safety of dietary supplements?
Select one:
a. DSHEA
b. Miller Pesticide Act
c. GRAS list
d. All of the above
e. None of these answers
33. Which of the following laws governs the safety of food additives?
Select one:
a. DSHEA
b. Miller Pesticide Act
c. The Delaney Clause (GRAS list)
d. All of the above
e. None of these answers
34. The most common microorganisms that cause food­borne illness divide:
Select one:
a. Occasionally
b. Periodically
c. Rapidly
d. Slowly
e. None of these answers

35. Which of the following classes of microorganism is the least likely to cause foodborne
illness?
Select one:
a. Bacteria
b. Protozoa
c. Fungi
d. Freshwater algae
e. None of these answers
36. A common symptom of foodborne illness is:
Select one:
a. Fluid retention
b. Nausea
c. Heart palpitations
d. Blurred vision
e. None of these answers
37. A bacterium that causes foodborne illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia lamblia
d. Trichinella spiralis
e. None of these answers
38. A virus that causes foodborne illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia lamblia
d. Trichinella spiralis
e. None of these answers
39. A protozoan that causes foodborne illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins
c. Giardia lamblia
d. Trichinella spiralis
e. None of these answers
40. A parasite that causes foodborne illness is:
Select one:
a. Hepatitis A
b. Clostridium perfringins

c. Giardia Lamblia
d. Trichinella spiralis
e. None of these answers
41. A microorganism that lives in an anaerobic environment is:
Select one:
a. Clostridium botulinum
b. Staphylococcus aureus
c. Campylobacter jejuni
d. Listeriosis
e. None of these answers
42. The best way to prevent food­borne illness is to:
Select one:
a. Store foods at room temperature
b. Rinse vegetables before cooking
c. Wash hands before handling food
d. Say prayers before eating a meal
e. Salt the food before serving
43. A food additive that enhances flavor is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
44. A food additive that prevents microbial growth is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
45.
A food additive that thickens food is:
Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
46. A food additive that prevents fats from going rancid is:

Select one:
a. Vitamin E
b. Monosodium glutamate
c. Pectin
d. Acetic acid
e. Tartrazine
47. Which of the following substances is a fake fat?
Select one:
a. Olestra
b. Carrageenan
c. Aspartame
d. Sorbic acid
e. BHT
48. Which of the following substances is a stabilizing agent?
Select one:
a. Olestra
b. Carrageenan
c. Aspartame
d. Sorbic acid
e. BHT
49. Which of the following heavy metals causes liver damage when present at a high level in
food?
Select one:
a. Cadmium
b. Lead
c. Mercury
d. A and B
e. A, B, and C
50. Which of the following heavy metals damages the nervous system when present at a high
level in food?
Select one:
a. Cadmium
b. Lead
c. Mercury
d. A and B
e. A, B, and C