Public Health

Question 1

Danger Zone

Answer 1

40-140 F Bacteria like to grow at temperatures between

Question 2

vitamin C and smoking

Answer 2

35 mg more

Question 3

Which of the following vitamins should not be consumed in high amounts during pregnancy but requirements increase during lactation?

Answer 3

Vitamin A
During pregnancy, approximately 770 mcg/day. During lactation, 1300 mcg/day,

Question 4

clostridium botulinum

Answer 4

C.botulinum is a food borne illness associated with contaminated canned goods. Honey can also contain spores of C. Botulinum which is why it is not recommended for children under 12 months old.

Question 5

This food borne illness is not prevented through cooking methods:

Answer 5

staphylococcus aureus
Can only be prevented by proper handling and hygiene

Question 6

Ground meats should be cooked to what temp.

Answer 6

160 F

Question 7

CDC diabetes rate 2050

Answer 7

1 out of 3

Question 8

Most pesticide residue by weight

Answer 8

potatoes

Question 9

which nutrient is leached out in water after boiling

Answer 9

potassium

Question 10

In the past 30 years, fructose has increased by

Answer 10

2000%

Question 11

clams and mussels should be cooked

Answer 11

shells open during cooking

Question 12

food borne illness characterized by bloody diarrhea, fever and abdominal cramping

Answer 12

campylo-bacter jejuni
top source of foodborne illness. Most often associated with drinking raw milk or eating raw or undercooked meat, shellfish, poultry.

Question 13

Breastmilk

Answer 13

1. store at room temperature for up to 6 hours.
2. store in back of freezer for better temperature control
3. refrigerate for a maximum of 8-10 days.
4. Refrigerate at 39 degrees or less

Question 14

Internal temperature for Beef, veal, pork, and lamb

Answer 14

145F with 3 minute rest time

Question 15

higher folate intake is associated with decreased

Answer 15

pancreatic and colon cancer risk

Question 16

hot food should be consumed within

Answer 16

2 hours. If not keep it in oven at a temperature higher than 140 F

Question 17

Vitamin D sources

Answer 17

cooking oils, sunflower seeds, almonds

Question 18

Hot dogs and deli meat internal temperature

Answer 18

165 F or when steaming hot.

Question 19

low fat

Answer 19

3 g or less of fat per serving

Question 20

Internal temperature for egg dishes

Answer 20

150 F Until eggs and yolk are firm

Question 21

Dirty dozen list

Answer 21

1. strawberries
2. spinach
3. kale, collard, mustard greens
4. grapes
5. peaches
   6 pears
6. nectarines
7. apples
8. bell and hot peppers
9. cherries
10. blueberries
11. green beans

Question 22

clean fifteen

Answer 22

1. carrots
2. sweet potatoes
3. Mangoes
4. mushrooms
5. watermelon
6. cabbage
   7.kiwi
7. honeydew melon
8. asparagus
9. sweet peas (frozen)
   11papaya
10. onions
11. pineapple
12. sweet corn
13. avocados
14. eggplants

Question 23

Riboflavin reduce by

Answer 23

cooking, exposure to sunlight, pasteurization, irradiation

Question 24

low sodium must have

Answer 24

140 mg or less per standard serving

Question 25

The growth of this type of harmful bacteria is not prevented by refrigeration:

Answer 25

Listeria can only be prevented by proper food handling and sanitation, such as washing hands, equipment, and cutting boards.

Question 26

The vitamin K content in foods is reduced by

Answer 26

alkaline environments

Question 27

Osteomalacia

Answer 27

associated with vitamin D deficiency and calcium malabsoprtion
Rickets in children

Question 28

hard boiled eggs stay fresh

Answer 28

1 week.

Question 29

According to the FDAs food guidelines, salmon should be cooked to an internal temperature

Answer 29

145 degrees

Question 30

MVM should be approached cautiously with what population

Answer 30

smokers
large amounts of beta carotene or vitamin A because some studies linked these nutrients to an increased risk of lung cancer in smokers.

Question 31

Store bacon in freezer for

Answer 31

1 month

Question 32

folate content of foods is reduce by all of the following:

Answer 32

acidic environment
cooking
exposure to sunlight

Question 33

Perishable food should not be left out at room temperature longer than :

Answer 33

1 hour
Discard food which has been left at room temperature longer than two hours. For temperatures above 90 F discard food after one hour.

Question 34

The most commonly encountered nutritional problem seen in clinical practice in the UNited States is:

Answer 34

obesity

Question 35

reheat poultry

Answer 35

165 F

Question 36

Removing the germ and the outer layers of cereal grains may reduce the presence of which nutrient

Answer 36

Magnesium: present in the outer layers of cereal grains that is often removed during processing.

Question 37

Three most preventable risk factors for preventing disease

Answer 37

1. unhealthy diet
2. smoking
3. physical inactivity

Question 38

whole chicken internal temperature

Answer 38

165 F

Question 39

Fully cooked ham reheated to

Answer 39

140 F

Question 40

Environemental protection agency recommends all of the following about fish consumption except

Answer 40

1. salmon, pollock, and catfish are considered low mercury fish options
2. eat 4 oz of low mercury fish per week.
3. check local advisories about the safety of wild caught fish
4. avoid eating swordfish, kind mackerel, and tilefish.

Question 41

top to bottom order to store

Answer 41

ready to eat food; seafood; whole cuts of beef and pork; ground meat and ground fish; whole and ground poultry

Question 42

at risk population for food borne illness do not include

Answer 42

1. individuals with diabetes
2. infants and young children
3. pregnant women

Question 43

fresh turkey stored in freezer for how long? refrigerator ?

Answer 43

1 year
1-2 days

Question 44

opened package of deli meat will stay fresh in the fridge

Answer 44

3-5 days

Question 45

vitamin A toxicity

Answer 45

pregnant women
smokers
workers exposed to asbestos

Question 46

To reduce risk of lung cancer in smokers

Answer 46

vitamin C and vitamin A

beta carotene and vitamin C often work synergistically as powerful antioxidants. In this case, vitamin C reduce oxidized beta carotene (a result of smoking)