NUFD 182 Final Exam Questions and
Answers12
Hunger Relief - ANSWERS --church, community, and charitable emergency food shelters provide
basic nutritional needs.
- food distribution programs use food obtained through food recovery, which involves collecting
food wasted in fields, commercial kitchens, restaurants and grocery stores and distributing it to
those in need.
Feeding America - ANSWERS -Leading US hunger relief charity, network of food banks.
True - ANSWERS -Dietary Guidelines, MyPlate, and Food Labels educate about wise food
choices.
Food Borne Illnesses - ANSWERS -caused by food, usually causes gastrointestinal symptoms.
usually caused by microbes
Microbes (microorganisms) - ANSWERS -such as bacteria, fungi, viruses, or parasites.
Pathogens - ANSWERS -microbes that can cause disease.
Food Poisoning symptoms and severity depend on - ANSWERS -potency of containment, how
much is consumed; age, size, nutritional status, chronic disease; absorption, storage in the
body; immune function
Federal Agencies - ANSWERS -set standards and establish regulations forsake handling of food
and water, and information included on food labels
, Hazard Analysis Critical Control Point (HACCP) - ANSWERS -food safety system required for food
manufacturers, processors, and distributors.
analyzes food production, processing and transport
Goal: identify potential sources of contamination and points where measures can be taken to
prevent contamination.
-monitors these critical control points
True - ANSWERS -Most food borne illnesses are caused by foods prepared at home.
Food Borne Infection - ANSWERS -caused by pathogens that multiple in the human body
Food Borne Intoxication - ANSWERS -caused by consuming food containing toxins produced by
pathogens.
Bacteria - ANSWERS -in soil, skin, and most surfaces in a home, and in food.
Most are harmless, some are beneficial, few are pathogens.
Salmonella Bacteria - ANSWERS -causes- most common cause of US food borne illnesses.
Prevention- killed by heat
6-72 hours after consumption. 4-7 days.
Campylobacter jejune bacteria - ANSWERS -causes- leading cause of acute bacterial diarrhea in
developed countries.
prevention- grows slowly in cold temp; killed by heat; carefully store and thoroughly cook foods.
Escherichia Coli (E.Coli) Bacteria - ANSWERS -Causes- some strains are harmless; others can
cause serious food-borne infection.
Answers12
Hunger Relief - ANSWERS --church, community, and charitable emergency food shelters provide
basic nutritional needs.
- food distribution programs use food obtained through food recovery, which involves collecting
food wasted in fields, commercial kitchens, restaurants and grocery stores and distributing it to
those in need.
Feeding America - ANSWERS -Leading US hunger relief charity, network of food banks.
True - ANSWERS -Dietary Guidelines, MyPlate, and Food Labels educate about wise food
choices.
Food Borne Illnesses - ANSWERS -caused by food, usually causes gastrointestinal symptoms.
usually caused by microbes
Microbes (microorganisms) - ANSWERS -such as bacteria, fungi, viruses, or parasites.
Pathogens - ANSWERS -microbes that can cause disease.
Food Poisoning symptoms and severity depend on - ANSWERS -potency of containment, how
much is consumed; age, size, nutritional status, chronic disease; absorption, storage in the
body; immune function
Federal Agencies - ANSWERS -set standards and establish regulations forsake handling of food
and water, and information included on food labels
, Hazard Analysis Critical Control Point (HACCP) - ANSWERS -food safety system required for food
manufacturers, processors, and distributors.
analyzes food production, processing and transport
Goal: identify potential sources of contamination and points where measures can be taken to
prevent contamination.
-monitors these critical control points
True - ANSWERS -Most food borne illnesses are caused by foods prepared at home.
Food Borne Infection - ANSWERS -caused by pathogens that multiple in the human body
Food Borne Intoxication - ANSWERS -caused by consuming food containing toxins produced by
pathogens.
Bacteria - ANSWERS -in soil, skin, and most surfaces in a home, and in food.
Most are harmless, some are beneficial, few are pathogens.
Salmonella Bacteria - ANSWERS -causes- most common cause of US food borne illnesses.
Prevention- killed by heat
6-72 hours after consumption. 4-7 days.
Campylobacter jejune bacteria - ANSWERS -causes- leading cause of acute bacterial diarrhea in
developed countries.
prevention- grows slowly in cold temp; killed by heat; carefully store and thoroughly cook foods.
Escherichia Coli (E.Coli) Bacteria - ANSWERS -Causes- some strains are harmless; others can
cause serious food-borne infection.
