The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
Its use is largely cosmetic
The compounds are largely synthetic
It is associated with increased incidence of cancer in animal studies
It is associated with negative behaviour in young children
None of the above
Food additives
Toxicants
Environmental contaminants
Microbial contamination
Pesticide residues
The difference between the effect on humans and on experimental animals
The amount of additive required to be technically effective
The minimum amount of an additive that should be consumed daily in a lifetime
The maximum amount of an additive that could be consumed daily in a lifetime
The safety margin given to any additive used commonly in foods
The identification of complementary foods to ‘remedy’ particular poisons
The poisonous nature of some vitamin precursors and then the remedial effect of their actual vitamin forms
The varying effects possible depending on the concentration of a particular nutrient consumed
The level of toxicant present per 100g of food above which toxic effects occur
The identification of some foods as antidotes to known poisons
Salt
Artificial sweeteners
Antioxidants
Artificial colour
Preservatives
Preservatives
Colours
Flavours
Antioxidants
Acids
Anti-caking agents
Mineral salts
Modified starches
Humectants
Gelling agents
Anti-caking agents
Antioxidants
Humectants
Mineral salts
Modified starches
The removal of the toxicant nitrates in the cassava
A potentially lethal meal preparation method
The deactivation of glycoalkaloids
The activation of leptins
Traditional methods of preparation making the food safe
Sweet potatoes
Unwashed potatoes
Washed potatoes
Sprouted potatoes
Rhubarb leaves
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