NUTRITION: CHAPTER 1 & 13 WITH
CORRECT ANSWERS
Iron - Ans--One of the most common deficiencies in the world is
_____________ deficiency.
Iron deficiency - Ans--Lead absorption is increased in children with what?
Mental deficits - Ans--Children exposed to high levels of lead are at risk
for what?
Fish from contaminated water - Ans--Mercury poisoning is most often
caused by eating which of the following?
FDA - Ans--The main government agency responsible for food safety is
the ______?
Low sodium and the prevention of hypertension. - Ans--A health claim
approved by the FDA is?
40 - Ans--Leftovers placed in the refrigerator should be stored at or
below _____° F.
sometimes increase - Ans--Food additives _____________ the
nutritional value of foods.
Help prevent food-borne illness by controlling specific aspects of food
production. - Ans--Hazard Analysis and Critical Control Point (HACCP)
food safety systems do what?
Ingestion of toxins produced by bacteria in the food before it is
consumed - Ans--Bacterial food poisoning is caused by what?
Clostridium botulinum - Ans--The bacterial toxin that may contaminate
improperly canned green beans is produced by
CORRECT ANSWERS
Iron - Ans--One of the most common deficiencies in the world is
_____________ deficiency.
Iron deficiency - Ans--Lead absorption is increased in children with what?
Mental deficits - Ans--Children exposed to high levels of lead are at risk
for what?
Fish from contaminated water - Ans--Mercury poisoning is most often
caused by eating which of the following?
FDA - Ans--The main government agency responsible for food safety is
the ______?
Low sodium and the prevention of hypertension. - Ans--A health claim
approved by the FDA is?
40 - Ans--Leftovers placed in the refrigerator should be stored at or
below _____° F.
sometimes increase - Ans--Food additives _____________ the
nutritional value of foods.
Help prevent food-borne illness by controlling specific aspects of food
production. - Ans--Hazard Analysis and Critical Control Point (HACCP)
food safety systems do what?
Ingestion of toxins produced by bacteria in the food before it is
consumed - Ans--Bacterial food poisoning is caused by what?
Clostridium botulinum - Ans--The bacterial toxin that may contaminate
improperly canned green beans is produced by
