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Biology of Humans, 4e (Goodenough/McGuire) Chapter 2A Special Topic: Food Safety and Defense Multiple-Choice Questions 1) Food poisoning is the correct term to describe a gastrointestinal illness caused by ________. A) viruses B) chemicals C) bacteria D) All of the above are true. Answer: B Bloom's Taxonomy: Level 1 Knowledge 2) Your roommate has developed symptoms of food infection. In trying to determine the cause of her infection, she remembers that she has eaten a variety of home-canned foods. What type of infection is she most likely to have? A) Cryptosporidium B) Salmonellosis C) Botulism D) Campylobacteriosis Answer: C Bloom's Taxonomy: Level 2 Comprehension 3) Your friend has developed some gastrointestinal symptoms that appear to be related to something she ate. She wants to let them run their course without seeing a doctor. However, her symptoms seem to be getting worse. For which of the following would you recommend that she visit her health care provider? A) blood in her stool B) diarrhea lasting more than 3 days C) a temperature of 102∘F D) All of the above are signs your friend should see a doctor. Answer: D Bloom's Taxonomy: Level 2 Comprehension 4) Although you love the taste of uncooked cookie dough, you have heard warnings about the risk of foodborne illness that comes from eating raw food products. Based on the ingredients in cookie dough, which type of pathogen should you be most concerned with? A) Escherichia coli O157:H7 B) Clostridium botulinum C) Campylobacter jejuni D) Salmonella Answer: D Bloom's Taxonomy: Level 3 Application

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5) Food safety prevents ________. A) unintentional contamination of food B) bioterrorism C) deliberate contamination of food D) All of the above are true. Answer: A Bloom's Taxonomy: Level 2 Comprehension 6) The agency responsible for the safety of drinking water is the ________. A) U.S. Environmental Protection Agency B) U.S. Food and Drug Administration C) Food Safety and Inspection Service D) Centers for Disease Control and Prevention Answer: A Bloom's Taxonomy: Level 1 Knowledge 7) A food product labeled organic has been certified to be ________. A) grown without certain synthetic pesticides or fertilizers B) free of pathogens C) genetically altered to be safer to eat D) All of the above are true. Answer: A Bloom's Taxonomy: Level 1 Knowledge 8) A biological agent that is moderately easy to disseminate and that results in moderate morbidity and low mortality is considered ________ by the Centers for Disease Control and Prevention. A) Category A B) Category B C) Category C D) Category D Answer: B Bloom's Taxonomy: Level 1 Knowledge 9) The most appropriate way to kill bacteria on food is to ________. A) refrigerate the food B) freeze the food C) cook the food D) All of the above are true. Answer: C Bloom's Taxonomy: Level 1 Knowledge

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Short Answer and Essay Questions 1) Your father has always enjoyed his beef prepared rare. He remembers when he could order his hamburgers completely rare and does not understand why he is no longer able to do so in restaurants when steaks can still be prepared rare. Explain to him why it is acceptable to eat a rare steak but not a rare hamburger. Answer: It is critical to fully cook the surface of meats in order to destroy pathogens that may be present. In a steak, the surface can be heated, leaving the center raw. However, in ground hamburger meat, there are two problems. First, the surface area is much greater and the small pellets of beef are mixed together, mixing any pathogens throughout the patty. Second, meat from many animals can be present in ground beef, which increases the chance of pathogens being present. Bloom's Taxonomy: Level 4 Analysis 2) John had a cookout last week. He served chicken that he had grilled outdoors and that was fully cooked. However, some of his guests developed a Salmonella infection. Even though the chicken was completely cooked, what might John have done that could have potentially allowed for his guests to develop a Salmonella infection? Answer: If the chicken was fully cooked, any Salmonella bacteria should have been killed. However, if John reused a plate or utensil that had touched the raw chicken, he may have contaminated the cooked chicken with the bacteria, which then made his guests sick. Bloom's Taxonomy: Level 3 Application 3) In reviewing the list of food storage guidelines, certain meats expire more quickly than others. In comparing chicken, seafood, and bacon, the bacon has the longest shelf life of the three. Speculate on why this is so. Answer: This has to do with how the bacon is prepared. The chicken and seafood are fresh, whereas bacon is salt cured. The use of salt provides an environment that is not as hospitable to bacterial growth as compared to uncured products. Bloom's Taxonomy: Level 3 Application 4) Explain three things you can do at home to prevent foodborne illness. Answer: Some possible answers include performing proper hand washing, cleaning kitchen surfaces and utensils that come in contact with food, separating raw and cooked foods, cooking food thoroughly, and promptly refrigerating or freezing food. Bloom's Taxonomy: Level 2 Comprehension 5) Why is the process of irrigation with run-off water a bad practice? What measures should you take to protect yourself from acquiring a foodborne illness from crops? Answer: Run-off water is often contaminated with fecal material that contains pathogens. When crops are irrigated with this water, they become contaminated. Because some crops (e.g., lettuce) are not cooked to kill the pathogens, it becomes critical to properly wash them before eating them. Bloom's Taxonomy: Level 3 Application

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Test bank biology of humans 4th goodenough  

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