Sports Nutrition Quiz

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Sports Nutrition Quiz - Quiz

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Questions and Answers
  • 1. 

    Until what time period were problems related to food quality limited and localized?

    • A.

      Mid 1700s

    • B.

      Mid 1900s

    • C.

      Mid 160s

    • D.

      Mid 1800s

    Correct Answer
    D. Mid 1800s
    Explanation
    Until the mid-1800s, problems related to food quality were limited and localized. This means that issues with the safety and quality of food were not widespread and were typically confined to specific regions or areas. It suggests that there was a lack of awareness or regulations regarding food safety during this time period.

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  • 2. 

    Who Penned the term "One cannot think well, love well, sleep well, if one has not dined well?"

    • A.

      Virgina Woolf

    • B.

      Victoria Woolf

    • C.

      Virginia Wood

    • D.

      Victoria Wood

    Correct Answer
    A. Virgina Woolf
    Explanation
    Virginia Woolf is the correct answer. She is the author who coined the phrase "One cannot think well, love well, sleep well, if one has not dined well." This quote emphasizes the importance of nourishment and how it affects various aspects of our lives. Virginia Woolf was a renowned British writer known for her modernist literature and feminist perspectives.

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  • 3. 

    Before the mid 1800s people did what?

    • A.

      Raised their own food

    • B.

      Purchased it from local producers

    • C.

      Used own techniques to measure food quality (sniffed meat for spoilage and look for evidence of infestation)

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Before the mid 1800s, people did all of the above. They raised their own food, purchased it from local producers, and used their own techniques to measure food quality, such as sniffing meat for spoilage and looking for evidence of infestation.

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  • 4. 

    What general role did the federal government play prior to the 20th century?

    • A.

      Primarily had rules about bread and price fixing (prevented price gouging)

    • B.

      Prohibited the addition of foreign substances like chalk and powdered beans to bread flour

    • C.

      Later Laws provided for the inspection of weights (to measure wheat) and flour quality (for additives)

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Prior to the 20th century, the federal government played a general role in regulating the production and quality of bread. They had rules in place to prevent price gouging and prohibited the addition of foreign substances to bread flour, such as chalk and powdered beans. Additionally, later laws were enacted to ensure the inspection of weights used to measure wheat and to maintain the quality of flour by regulating additives. Therefore, the correct answer is "All of the above."

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  • 5. 

    Mass urbanization beckoned a more centralized approach at food inspection during what war?

    • A.

      The Cold War

    • B.

      World War I

    • C.

      The Civil War

    • D.

      World War II

    Correct Answer
    C. The Civil War
    Explanation
    During the Civil War, there was a significant increase in urbanization as people moved to cities for employment opportunities and to support the war effort. This mass urbanization resulted in a greater need for food inspection to ensure the safety and quality of food being consumed by the growing population. Therefore, a more centralized approach to food inspection was required during the Civil War.

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  • 6. 

    What does adulteration mean?

    • A.

      Cheating on your diet with fatty foods

    • B.

      Deliberate addition of cheaper/lower quality substances in food

    • C.

      Unintentional addition of cheaper/lower quality substances in food and beverages

    • D.

      Deliberate addition of cheaper/lower quality substances in food and beverages

    Correct Answer
    B. Deliberate addition of cheaper/lower quality substances in food
    Explanation
    Adulteration refers to the deliberate addition of cheaper or lower quality substances in food. This means that certain substances are intentionally added to food in order to increase the quantity or reduce the cost, even if it compromises the quality or safety of the product. Adulteration can involve adding substances such as fillers, artificial colors, or harmful chemicals to food, which can pose health risks to consumers. This practice is considered unethical and illegal in many countries, as it deceives consumers and can have serious consequences for public health.

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  • 7. 

    One of the first federal laws to protect consumers against adulteration, mislabeling, and harmful ingredients was what?

    • A.

      Pure food and drug act 1906

    • B.

      Pure food and drug act 1905

    • C.

      Pure food act of 1906

    • D.

      Pure food and drug act of 1905

    Correct Answer
    A. Pure food and drug act 1906
    Explanation
    The Pure Food and Drug Act of 1906 was one of the first federal laws implemented to safeguard consumers against adulteration, mislabeling, and harmful ingredients in food and drugs. This act aimed to ensure that food and drugs were accurately labeled and free from dangerous substances. It was a significant step in consumer protection and paved the way for future regulations in the food and drug industry.

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  • 8. 

    The fact that we do not raise or grow most of our own foods put us at risk for what?

    • A.

      Food contamination

    • B.

      Food adulteration

    • C.

      Food dissociation

    • D.

      Food tampering

    Correct Answer
    D. Food tampering
    Explanation
    The fact that we do not raise or grow most of our own foods puts us at risk for food tampering. When we rely on others for our food supply, there is a potential for malicious individuals to contaminate or adulterate the food, posing a risk to our health and safety. This is why it is important to have proper regulations and safety measures in place to prevent and detect any instances of food tampering.

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  • 9. 

    Accidentially incorporated dirt, hairs, animal waste, fungal growth, insect fragments, pesticide residues, growth hormones, etc are examples of what?

    • A.

      Food tampering

    • B.

      Food bacteria

    • C.

      Food contaminants

    • D.

      Food adulteration

    Correct Answer
    C. Food contaminants
    Explanation
    Accidentally incorporated dirt, hairs, animal waste, fungal growth, insect fragments, pesticide residues, growth hormones, etc are examples of food contaminants. These substances can contaminate food during production, processing, transportation, or storage, and can pose health risks if consumed. Food contaminants can affect the quality, safety, and integrity of food products, and it is important for food manufacturers and regulators to implement measures to prevent or minimize their presence in food.

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  • 10. 

    When are food contaminants introduced?

    • A.

      Pre-production

    • B.

      Post

    • C.

      Kitchen

    • D.

      Table-side

    • E.

      All of the above

    Correct Answer
    E. All of the above
    Explanation
    Food contaminants can be introduced at various stages, including pre-production, post-production, in the kitchen, and even table-side. During pre-production, contaminants can enter the food supply chain through contaminated raw materials or ingredients. Post-production refers to the handling, processing, and packaging of food, where contaminants can be introduced if proper hygiene and safety measures are not followed. In the kitchen, contaminants can be introduced through improper handling, cross-contamination, or inadequate cooking temperatures. Finally, table-side refers to the serving and consumption of food, where contaminants can be introduced if proper food handling and hygiene practices are not followed. Therefore, all of the above options can contribute to the introduction of food contaminants.

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  • 11. 

    Defect Action Levels were established by who?

    • A.

      FDA

    • B.

      FCC

    • C.

      NAACP

    • D.

      SDCC

    Correct Answer
    A. FDA
    Explanation
    The correct answer is FDA. The FDA, or the Food and Drug Administration, established the Defect Action Levels. The FDA is a regulatory agency of the United States Department of Health and Human Services and is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, food supply, cosmetics, and products that emit radiation.

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  • 12. 

    What does defect action levels do?

    • A.

      Specifies the maximum limit of contamination in food

    • B.

      Specifies the minimum limit of contamination in food

    • C.

      Specifies the maximum limit of contamination at or above which the FDA will take legal action to remove the product from the market

    • D.

      Specifies the minimum limit of contamination at or above which the FDA will take legal action to remove the product from the market

    • E.

      None of the above

    Correct Answer
    C. Specifies the maximum limit of contamination at or above which the FDA will take legal action to remove the product from the market
    Explanation
    Defect action levels specify the maximum limit of contamination at or above which the FDA will take legal action to remove the product from the market. This means that if the contamination in a food product exceeds the specified limit, the FDA has the authority to take legal action to remove the product from circulation.

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  • 13. 

    The FDA established defect action level is NOT the average but what?

    • A.

      Represents the upper limits

    • B.

      Represents the limits

    • C.

      Represents the upper and lower limits

    • D.

      Represents no limits

    Correct Answer
    A. Represents the upper limits
    Explanation
    The FDA established defect action level represents the upper limits. This means that it sets a maximum threshold for the presence of defects in a product. If the number of defects exceeds this limit, it may result in regulatory action or recalls. The upper limits help ensure the safety and quality of products in the market, as they serve as a standard for manufacturers to adhere to.

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  • 14. 

    The defect action levels are set at what point?

    • A.

      It is not set at any specified point

    • B.

      A point where there is no danger to human health

    • C.

      A point where there is minimal danger to human health

    • D.

      A point where there is high danger to human health

    Correct Answer
    B. A point where there is no danger to human health
    Explanation
    The defect action levels are set at a point where there is no danger to human health. This means that the levels are established to ensure that any defects or issues in a product or process do not pose a risk to the health and safety of individuals. By setting the action levels at this point, it ensures that any potential dangers are minimized or eliminated, protecting the well-being of consumers.

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  • 15. 

    In ground cinnamon what is the statistics for insect filth?

    • A.

      Average of 400 or more insect fragments per 60 gram

    • B.

      Average of 300 or more insect fragments per 50 gram

    • C.

      Average of 300 or more insect fragments per 40 gram

    • D.

      Average of 400 or more insect fragments per 50 gram

    Correct Answer
    D. Average of 400 or more insect fragments per 50 gram
    Explanation
    The correct answer is "Average of 400 or more insect fragments per 50 gram." This means that in ground cinnamon, there should be an average of 400 or more insect fragments for every 50 grams of cinnamon. This indicates a higher level of insect filth compared to the other options provided.

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  • 16. 

    In HOPS what is the insects statistics?

    • A.

      Average of more than 2,500 aphids per 10 grams

    • B.

      Average of more than 2,000 aphids per 20 grams

    • C.

      Average of more than 2,000 aphids per 10 grams

    • D.

      Average of more than 2,500 aphids per 15 grams

    Correct Answer
    A. Average of more than 2,500 aphids per 10 grams
    Explanation
    The correct answer is "Average of more than 2,500 aphids per 10 grams." This means that in HOPS, there is an average of more than 2,500 aphids found in every 10 grams of the sample. This indicates a high concentration of aphids in the HOPS population.

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  • 17. 

    What is the percentage of estradiol, testosterone, progesterone, trenbolone acetate, and zeranol is implanted in the US?

    • A.

      95%

    • B.

      80%

    • C.

      67%

    • D.

      90%

    Correct Answer
    D. 90%
  • 18. 

    RBGH stands for?

    • A.

      Recombinant bovine growth hormone

    • B.

      Recovery broth growth hormone

    • C.

      Recombinant broth growth hormone

    • D.

      Recovery bovine growth hormone

    Correct Answer
    A. Recombinant bovine growth hormone
    Explanation
    rBGH stands for recombinant bovine growth hormone. Recombinant refers to the use of genetic engineering techniques to create a hormone, bovine indicates that it is derived from cows, and growth hormone refers to its function in promoting growth and development. This hormone is often used in the dairy industry to increase milk production in cows.

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  • 19. 

    What does BST stand for?

    • A.

      Bovine tropomine

    • B.

      Broth somatotropin

    • C.

      Bovine somatotropin

    • D.

      Broth tropomine

    Correct Answer
    C. Bovine somatotropin
    Explanation
    BST stands for Bovine somatotropin, which is a naturally occurring hormone in cows. It is also known as bovine growth hormone. This hormone is responsible for regulating growth, milk production, and metabolism in cows. It is commonly used in the dairy industry to increase milk production in cows.

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  • 20. 

    What is the percentage increase of rBGH/BST in milk production?

    • A.

      5-20%

    • B.

      10-20%

    • C.

      10-15%

    • D.

      2.5-7%

    Correct Answer
    B. 10-20%
    Explanation
    The percentage increase of rBGH/BST in milk production is 10-20%. This means that the use of rBGH/BST can lead to a potential increase in milk production by 10-20% compared to milk production without the use of rBGH/BST.

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  • 21. 

    RBGH is internationally debated but is SAFE, which country is the only one to use it?

    • A.

      Nigeria

    • B.

      France

    • C.

      U.S.

    • D.

      Mexico

    Correct Answer
    C. U.S.
    Explanation
    The correct answer is the U.S. The use of rBGH (recombinant bovine growth hormone) is internationally debated, but it is considered safe by the U.S. This hormone is used to increase milk production in cows. While other countries may have banned or restricted its use due to concerns about its potential effects on human health and animal welfare, the U.S. continues to allow its use in dairy farming.

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  • 22. 

    What is an $8/gallon alternative to avoid rBGH in milk?

    • A.

      Skim milk

    • B.

      Soy milk

    • C.

      Organic milk

    • D.

      There is no alternative

    Correct Answer
    C. Organic milk
    Explanation
    Organic milk is the correct answer because it is produced without the use of synthetic hormones, such as rBGH (recombinant bovine growth hormone). rBGH is often used in conventional dairy farming to increase milk production in cows, but it has been associated with various health concerns in humans. By choosing organic milk, individuals can avoid consuming milk that has been produced with the use of rBGH and opt for a more natural and hormone-free alternative.

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  • 23. 

    Tolerance levels is defined as:

    • A.

      Minimum quantity of a pesticide residue allowable on a raw agricultural product

    • B.

      Max quantity of a pesticide residue allowable on agricultural product

    • C.

      Minimum quantity of a pesticide residue allowable on agricultural product

    • D.

      Max quantity of a pesticide residue allowable on a raw agricultural product

    Correct Answer
    D. Max quantity of a pesticide residue allowable on a raw agricultural product
    Explanation
    Tolerance levels refer to the maximum quantity of a pesticide residue that is allowed to be present on a raw agricultural product. This means that there is a limit to the amount of pesticide residue that can be found on the product before it is considered unsafe or exceeding the acceptable levels.

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  • 24. 

    According to the National Research Council (NRC) studies showed that americans were getting what from some pesticides used?

    • A.

      Cancer

    • B.

      Bad allergic reactions

    • C.

      Atrophy

    • D.

      AIDS

    Correct Answer
    A. Cancer
    Explanation
    Studies conducted by the National Research Council (NRC) have revealed that Americans were found to be getting cancer from certain pesticides that were being used. The NRC's research has provided evidence linking the usage of these pesticides to the development of cancer among the population. This suggests that the exposure to these pesticides has detrimental health effects and increases the risk of cancer in individuals.

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  • 25. 

    The 1996 Food Quality Protection Act must be able to do what?

    • A.

      Guarantee that any tolerance level approved by is safe for the elderly

    • B.

      Guarantee that any tolerance level approved by is safe for children

    • C.

      Guarantee that any tolerance level approved by is safe for athletes

    • D.

      Guarantee that any tolerance level approved by is safe for people with eating disorders

    Correct Answer
    B. Guarantee that any tolerance level approved by is safe for children
    Explanation
    The 1996 Food Quality Protection Act ensures that any tolerance level approved by it is safe for children. This means that the Act sets standards and regulations to protect children from harmful levels of pesticides and other contaminants in food. It aims to prioritize the health and safety of children by establishing guidelines that guarantee the safety of the tolerance levels approved for them.

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  • 26. 

    The NRC 1996 reported what?

    • A.

      Pesticide residues are detectable ubiquitously in food/water

    • B.

      Pesticide residues are undetectable ubiquitously in food/water

    • C.

      Pesticide residues are detectable ubiquitously in food

    • D.

      Pesticide residues are undetectable ubiquitously in food

    Correct Answer
    A. Pesticide residues are detectable ubiquitously in food/water
    Explanation
    The correct answer is "Pesticide residues are detectable ubiquitously in food/water." This means that according to the NRC 1996 report, pesticide residues can be found everywhere in food and water.

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  • 27. 

    US grown crops typically have what level of pesticide residues?

    • A.

      High Levels

    • B.

      Low levels

    Correct Answer
    B. Low levels
    Explanation
    US grown crops typically have low levels of pesticide residues. This can be attributed to the strict regulations and monitoring systems in place to ensure food safety. Farmers follow integrated pest management practices, which prioritize the use of non-chemical methods and only resort to pesticides when necessary. Additionally, the Environmental Protection Agency (EPA) sets maximum residue limits for pesticides on crops, ensuring that they are within safe levels for consumption. Regular testing and inspections further contribute to maintaining low pesticide residue levels in US grown crops.

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  • 28. 

    Do pesticides present a signicant risk of cancer or other health problems?

    • A.

      No

    • B.

      Yes

    • C.

      It has not been determined yet

    Correct Answer
    A. No
    Explanation
    The answer "No" suggests that pesticides do not pose a significant risk of cancer or other health problems. This implies that there is no strong evidence or conclusive research indicating a direct link between pesticide exposure and the development of cancer or other health issues. However, it is important to note that this answer does not completely dismiss the potential risks associated with pesticides, as further research and studies may be necessary to fully understand their long-term effects on human health.

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  • 29. 

    The NRC is reporting:

    • A.

      Newer Chemicals break down faster than before

    • B.

      Pests are now killed by lesser amounts of pesticides

    • C.

      Both A and B

    Correct Answer
    C. Both A and B
    Explanation
    The given information states that newer chemicals break down faster than before and pests are now killed by lesser amounts of pesticides. This implies that both statements A and B are true. The first statement indicates that advancements in chemical technology have led to the development of chemicals that have a shorter lifespan, which is beneficial for environmental sustainability. The second statement suggests that the effectiveness of pesticides has increased, requiring smaller quantities to achieve the desired pest control. Therefore, both A and B are correct.

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  • 30. 

    Organics has increased the market share by what percentage yearly?

    • A.

      15%

    • B.

      10%

    • C.

      30%

    • D.

      20%

    Correct Answer
    D. 20%
    Explanation
    The correct answer is 20%. This means that Organics has increased its market share by 20% each year. This indicates that Organics has been steadily growing and gaining a larger portion of the market over time.

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  • 31. 

    Organic food is what percentage of conventionally-grown foods?

    • A.

      1%

    • B.

      2%

    • C.

      10%

    • D.

      5%

    Correct Answer
    A. 1%
    Explanation
    Organic food accounts for only 1% of conventionally-grown foods. This indicates that the majority of the food available in the market is conventionally-grown rather than organic. The low percentage suggests that organic farming practices, which avoid the use of synthetic pesticides and fertilizers, are not yet widely adopted or that the demand for organic food is relatively low compared to conventionally-grown options.

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  • 32. 

    By what year will organic food be 20% of the conventionally grown foods total market?

    • A.

      2020

    • B.

      2010

    • C.

      2011

    • D.

      2013

    Correct Answer
    B. 2010
  • 33. 

    Additives are defined as what?

    • A.

      Substances unintentionally added to food to modify taste, color, texture, nutrition value, etc

    • B.

      Substances intentionally added to food to modify taste

    • C.

      Substances intentionally added to food to modify taste, color, texture, nutrition value, etc

    • D.

      Substances unintentionally added to food to modify taste

    Correct Answer
    C. Substances intentionally added to food to modify taste, color, texture, nutrition value, etc
    Explanation
    Additives are substances intentionally added to food to modify various aspects such as taste, color, texture, and nutritional value. They are deliberately included in food products to enhance or improve certain characteristics, making the food more appealing, visually attractive, and flavorful. These additives can include preservatives, flavor enhancers, colorants, emulsifiers, stabilizers, and nutritional supplements. The purpose of using additives is to meet consumer expectations, improve product shelf life, maintain quality, and ensure food safety.

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  • 34. 

    The 1958 Food, Drug, and Cosmetic Act is a food additives amendment states what?

    • A.

      That any proposed food additive needs to be tested by the FDA before use

    • B.

      That any proposed food additive needs to be tested by govt. before use

    • C.

      None of the above

    Correct Answer
    B. That any proposed food additive needs to be tested by govt. before use
    Explanation
    The correct answer is that any proposed food additive needs to be tested by the government before use. The 1958 Food, Drug, and Cosmetic Act is a food additives amendment that requires the government to test any proposed food additive before it can be used. This ensures that the additive is safe for consumption and does not pose any health risks to the public. The FDA plays a key role in this process, as it is responsible for conducting the necessary tests and evaluations to determine the safety of food additives.

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  • 35. 

    The Delaney Clause prohibits what?

    • A.

      The use in food and drink of any ingredient shown to cause cancer in animals or humans

    • B.

      The use in food of any ingredient shown to cause cancer in humans

    • C.

      The use in food and drink of any ingredient shown to cause cancer in humans

    • D.

      The use in food of any ingredient shown to cause cancer in animals or humans

    Correct Answer
    D. The use in food of any ingredient shown to cause cancer in animals or humans
    Explanation
    The Delaney Clause prohibits the use in food of any ingredient shown to cause cancer in animals or humans. This means that any ingredient that has been proven to cause cancer in either animals or humans is not allowed to be used in food products. The clause aims to protect public health and ensure that food and drink products do not contain harmful substances that can increase the risk of cancer.

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  • 36. 

    GRAS list stands for what ?

    • A.

      Generally regarded as safe

    • B.

      Generally regarded as stable

    Correct Answer
    A. Generally regarded as safe
    Explanation
    The correct answer is "Generally regarded as safe." The GRAS list is a list of substances that are considered safe for consumption by the U.S. Food and Drug Administration (FDA). These substances have been extensively studied and are generally recognized as safe based on a long history of common use in food.

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  • 37. 

    Foodborne disease is defined as:

    • A.

      Food poisoning that can result from a number of natural and unnatural causes

    • B.

      Food poisoning that can result from a number of unnatural causes

    • C.

      Food poisoning that can result from a number of natural causes

    Correct Answer
    C. Food poisoning that can result from a number of natural causes
    Explanation
    Foodborne disease is defined as food poisoning that can result from a number of natural causes. This means that the illness is caused by consuming contaminated food that contains naturally occurring pathogens, such as bacteria, viruses, parasites, or toxins produced by these microorganisms. These natural causes can include improper handling, storage, or cooking of food, as well as contamination during production or processing. It is important to identify and prevent these natural causes to ensure food safety and prevent foodborne illnesses.

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  • 38. 

    Examples of foods with natural toxins in food are:

    • A.

      Mushrooms

    • B.

      Water hemlock

    • C.

      Shellfish/fish poisoning

    • D.

      All of the above

    • E.

      A & B

    Correct Answer
    D. All of the above
    Explanation
    The correct answer is "All of the above" because all the options listed (mushrooms, water hemlock, and shellfish/fish poisoning) are examples of foods that can contain natural toxins. Mushrooms can contain toxins that are harmful if ingested, water hemlock is a highly toxic plant that can cause severe poisoning, and shellfish and certain types of fish can accumulate toxins such as saxitoxin or ciguatoxin, which can cause food poisoning if consumed. Therefore, all of these options are correct examples of foods with natural toxins.

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  • 39. 

    The water hemlock which looks and is often mistaken as a parsnip is what?

    • A.

      The least deadly of all north american plants

    • B.

      The most deadly of all african plants

    • C.

      The most deadly of all north american plants

    • D.

      The least deadly of all african plants

    Correct Answer
    C. The most deadly of all north american plants
    Explanation
    The water hemlock is often mistaken as a parsnip, but it is actually the most deadly of all North American plants. This means that it is more lethal than any other plant found in North America. It is important to be able to distinguish between the two plants, as mistaking the water hemlock for a parsnip can have fatal consequences.

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  • 40. 

    What is the percentage of ricin (castor oil seeds) deaths?

    • A.

      1-3 kill kids, 4-8 kill adults

    • B.

      1-2 kill kids, 3-7 kill adults

    • C.

      2-3 kill kids, 4-9 kill adults

    • D.

      1-5 kill kids, 2-5 kill adults

    Correct Answer
    A. 1-3 kill kids, 4-8 kill adults
    Explanation
    The correct answer states that 1-3 ricin poisoning cases result in death for children, while 4-8 cases result in death for adults. This means that the percentage of ricin deaths can vary depending on the age group. It suggests that children are more susceptible to ricin poisoning, with a higher percentage of fatalities compared to adults.

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  • 41. 

    What is scombroid?

    • A.

      Pesticides on tuna/mackerel if not properly cleaned after catch

    • B.

      Bacteria on tuna/mackerel if not properly cleaned after catch

    • C.

      Bacteria on fish if not properly cleaned after catch

    • D.

      Pesticides on fish if not properly cleaned after catch

    Correct Answer
    B. Bacteria on tuna/mackerel if not properly cleaned after catch
    Explanation
    Scombroid is a type of food poisoning caused by consuming fish, particularly tuna and mackerel, that have not been properly cleaned after being caught. When these fish are not cleaned thoroughly, bacteria can multiply on their surface, producing high levels of histamine. When the contaminated fish is consumed, it can lead to symptoms such as flushing, headache, sweating, and nausea, resembling an allergic reaction. Therefore, the correct answer is bacteria on tuna/mackerel if not properly cleaned after catch.

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  • 42. 

    What is the vast majority of food poisoning incidents?

    • A.

      Food contamination

    • B.

      Bacterial contamination

    • C.

      Microbial contamination

    • D.

      Contamination

    Correct Answer
    C. Microbial contamination
    Explanation
    Microbial contamination refers to the presence of harmful microorganisms such as bacteria, viruses, or fungi in food, which can lead to food poisoning. This can occur due to improper handling, storage, or preparation of food, allowing these microorganisms to multiply and contaminate the food. Therefore, microbial contamination is the most common cause of food poisoning incidents, making it the correct answer.

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  • 43. 

    Microbial contamination affect ___  million people/year, ___ are hospitalized, ___ are dead, and billions of dollars are spent yearly to remedy.

    • A.

      76, 325,000, 5k

    • B.

      75, 326,00, 6k

    • C.

      75, 325,000, 6k

    • D.

      76, 326,000, 5k

    Correct Answer
    A. 76, 325,000, 5k
    Explanation
    Microbial contamination affects 76 million people per year, with 325,000 of them being hospitalized and 5,000 losing their lives. Additionally, billions of dollars are spent annually to remedy the consequences of this contamination.

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  • 44. 

    What cases of microbial contamination are not reported?

    • A.

      24 hour flu

    • B.

      Case of the runs

    • C.

      Allergic reaction

    • D.

      All of the above

    • E.

      A& B

    Correct Answer
    E. A& B
    Explanation
    The cases of microbial contamination that are not reported are the 24-hour flu and the case of the runs. Both of these conditions are caused by microbial contamination but are often not reported due to their short duration or perceived as common illnesses.

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  • 45. 

    How can microbial contamination be avoided?

    • A.

      Grow your own food

    • B.

      Pack a lunch

    • C.

      Shop at whole foods

    • D.

      All of the above

    • E.

      A & B

    Correct Answer
    E. A & B
    Explanation
    The correct answer is "A & B" because growing your own food allows you to have control over the entire process, from planting to harvesting, thereby reducing the risk of microbial contamination. Packing a lunch also helps avoid contamination as you can ensure that the food is prepared and stored properly. Shopping at whole foods may not guarantee avoidance of microbial contamination as the food might still be processed and handled by various individuals before reaching the store shelves. Therefore, options A and B provide the most effective ways to avoid microbial contamination.

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  • 46. 

    What is defined as the decomposition of foods due to the action of natural enzymes within food, activities of bacteria, viruses, fungi, etc with food to create unpleasant odors, tastes, and colors?

    • A.

      Poisoning

    • B.

      Spoilage

    • C.

      Bacteria

    Correct Answer
    B. Spoilage
    Explanation
    Spoilage is defined as the decomposition of foods due to the action of natural enzymes within food, activities of bacteria, viruses, fungi, etc. This decomposition process leads to the creation of unpleasant odors, tastes, and colors in the food.

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  • 47. 

    What stems from bacteria, viruses, and parasites?

    • A.

      Poisoning

    • B.

      Spoilage

    • C.

      Bacteria

    Correct Answer
    A. Poisoning
    Explanation
    Poisoning can stem from bacteria, viruses, and parasites. When these microorganisms enter the body, they can release toxins that cause illness and poisoning. This can occur through contaminated food or water, insect bites, or direct contact with infected individuals. Therefore, poisoning is the correct answer as it encompasses the harmful effects caused by these microorganisms.

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  • 48. 

    What does not produce toxins that cause sickness?

    • A.

      Spoilage

    • B.

      Poisoning

    • C.

      Bacteria

    Correct Answer
    A. Spoilage
    Explanation
    Spoilage refers to the process of food becoming unfit for consumption due to various factors such as decomposition, mold growth, or rancidity. While spoiled food may not taste good or have a desirable texture, it does not necessarily produce toxins that cause sickness. On the other hand, bacteria can produce toxins that can lead to food poisoning if consumed. Therefore, the correct answer is spoilage.

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  • 49. 

    What causes sickness from toxins?

    • A.

      Spoilage

    • B.

      Poisoning

    • C.

      Bacteria

    Correct Answer
    B. Poisoning
    Explanation
    Sickness from toxins is caused by poisoning. When toxins enter the body, they can disrupt normal bodily functions and lead to illness. Poisoning can occur through various means, such as ingesting contaminated food or water, inhaling toxic fumes, or coming into contact with poisonous substances. These toxins can affect different organs and systems in the body, causing symptoms like nausea, vomiting, diarrhea, dizziness, and in severe cases, organ damage or even death.

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  • 50. 

    What causes the greatest number of outbreaks?

    • A.

      Spoilage

    • B.

      Poisoning

    • C.

      Bacteria

    Correct Answer
    C. Bacteria
    Explanation
    Bacteria cause the greatest number of outbreaks because they are microorganisms that can multiply rapidly and contaminate food, water, and other environments. When consumed, certain types of bacteria can cause food poisoning, leading to symptoms such as diarrhea, vomiting, and abdominal pain. Bacteria can also contaminate surfaces and objects, spreading infections through direct contact or by being ingested. Therefore, the presence of bacteria in food or the environment is a major factor contributing to outbreaks of illnesses and infections.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 27, 2009
    Quiz Created by
    Reyastar
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