Question : 61.What a beneficial reason for purchasing organic fresh fruits and : 1357200

61.What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

a.They are fresher than conventional foods.

b.They are completely free of pesticides.

c.They have a higher nutrient content than conventional foods.

d.Growing methods used don’t harm the environment.

62.Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

a.using no pesticides of any kind.

b.using only composted vegetable matter for fertilizer.

c.allowing insects to remain on plants.

d.raising animals in natural surroundings with access to the outdoors.

63.A food manufacturer is packaging a new food product that is susceptible to mold and bacterial growth. The food additive he most likely would use to protect the food is:

a.acetic acid.

b.BHA.

c.peroxides.

d.MSG.

64.To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

a.using only additives included on the permanent GRAS list.

b.submitting proof that a new additive is safe after numerous tests.

c.not using any additives that have a toxic level at high doses.

d.using only additives that cannot be detected and measured in foods.

65.You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

a.vitamin C

b.nitrites

c.tartrazine

d.salt

66.How would you respond to someone who asks about the safety of nonnutritive sweeteners?

a.You should avoid saccharin because it has been shown to cause bladder cancer in humans.

b.Aspartame is dangerous because it has been shown to cause brain cancer.

c.The FDA endorses the use of nonnutritive sweeteners in any amount as safe.

d.Current evidence shows that moderate intakes of nonnutritive sweeteners pose no health risks in adults.

67.A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?

a.nitrites

b.sulfites

c.monosodium glutamate

d.methylmercury

68.The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

a.use bleached white cardboard containers for microwaving.

b.transfer leftover foods into margarine tubs to re-heat.

c.select plastic cups with recycle codes 3 or 7 for microwave heating.

d.use glass or ceramic containers for heating foods in the microwave.

69.Which of the following would be least likely to lose any vitamin C during the freezing process?

a.peaches

b.pineapples

c.apples

d.strawberries

70.To protect the vitamin content of fruits and vegetables, you would:

a.keep them at room temperature.

b.select vine-ripened ones.

c.chill immediately after picking.

d.a and b

e.b and c