The first RDA were published by a group known as the ____. a. Food and Drug Administration c. National Nutrition Program b. National Institutes of Health d. Environmental Protection Agency

The first RDA were published by a group known as the ____.
a. Food and Drug Administration c. National Nutrition Program
b. National Institutes of Health d. Environmental Protection Agency
by

1 Answer

Answer :

c. National Nutrition Program
by

Related questions

The RDA is revised approximately every ____ years. a. five c. two b. ten d. three

Description : The RDA is revised approximately every ____ years. a. five c. two b. ten d. three

Last Answer : a. five

The RDA was initially established during ____. a. World War II c. the Korean Conflict b. World War I d. the Depression

Description : The RDA was initially established during ____. a. World War II c. the Korean Conflict b. World War I d. the Depression

Last Answer : a. World War II

RDA stands for Recommended ____ Allowances. a. Dose c. Dairy b. Dietary d. D-vitamin

Description : RDA stands for Recommended ____ Allowances. a. Dose c. Dairy b. Dietary d. D-vitamin

Last Answer : b. Dietary

What organization has published safety guidelines for the maximum limits of RF energy near the human body? A. The American National Standards Institute (ANSI). B. The Environmental Protection Agency (EPA). C. The Federal Communications Commission (FCC). D. The Institute Of Electrical and Electronics Engineers (IEEE).

Description : What organization has published safety guidelines for the maximum limits of RF energy near the human body? A. The American National Standards Institute (ANSI). B. The Environmental Protection ... Communications Commission (FCC). D. The Institute Of Electrical and Electronics Engineers (IEEE).

Last Answer : A. The American National Standards Institute (ANSI).

Under federal guidelines, a substantial number of retailers must provide nutrition information for the ____ most frequently eaten raw vegetables. a. 15 c. 20 b. 10 d. 25

Description : Under federal guidelines, a substantial number of retailers must provide nutrition information for the ____ most frequently eaten raw vegetables. a. 15 c. 20 b. 10 d. 25

Last Answer : c. 20

Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight

Description : Claims for ____ relationships between a nutrient or a food and the risk of a disease or health-related condition are now allowed on food labels. a. five c. seven b. six d. eight

Last Answer : d. eight

____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Description : ____ standards help ensure food quality. a. National c. Packing b. Quality d. Legal

Last Answer : b. Quality

Food is a ____ commodity. a. global c. local b. national d. state

Description : Food is a ____ commodity. a. global c. local b. national d. state

Last Answer : a. global

Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP

Description : Which agency registers chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces? a. EPA c. USDA b. FDA d. HACCP

Last Answer : a. EPA

A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding

Description : A successful pollution prevention program requires frequent ____ to keep employees focused and careful. a. cleaning c. expense b. retraining d. reprimanding

Last Answer : b. retraining

The National Marine Fisheries Service estimates that approximately ____ plants process fish and shellfish in the United States. a. 2,000 c. 2,500 b. 1,700 d. 1,500

Description : The National Marine Fisheries Service estimates that approximately ____ plants process fish and shellfish in the United States. a. 2,000 c. 2,500 b. 1,700 d. 1,500

Last Answer : d. 1,500

Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Description : Eradication of ____ is essential to improve access to food. a. malnutrition c. poverty b. undernutrition d. terrorism

Last Answer : c. poverty

Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

Description : Ingredients on a food label are listed in ____ order, based on weight. a. descending c. alphabetical b. ascending d. chronological

Last Answer : a. descending

Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria

Description : Of the microorganisms, ____ are the greatest threat to food safety. a. viruses c. fungi b. parasites d. bacteria

Last Answer : d. bacteria

In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such as tomatoes. a. hand c. boiled b. machine d. caustic

Description : In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such as tomatoes. a. hand c. boiled b. machine d. caustic

Last Answer : d. caustic

For convenience, chocolate is frequently shipped in as a ____ when intended for use by other food manufacturers. a. solid c. liquid b. gas d. frozen

Description : For convenience, chocolate is frequently shipped in as a ____ when intended for use by other food manufacturers. a. solid c. liquid b. gas d. frozen

Last Answer : c. liquid

____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

Description : ____ is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant. a. Tempeh c. Yogurt b. Tofu d. Cheddar

Last Answer : b. Tofu

The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Description : The lobster is a common ____ used for food. a. mollusk c. shrimp b. crustacean d. eel

Last Answer : b. crustacean

____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Description : ____ containers come in direct contact with the food. a. Secondary c. Tertiary b. Primary d. All of the above

Last Answer : b. Primary

Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s

Description : Research on food irradiation dates back to the ____. a. 1930s c. 1910s b. 1940s d. 1920s

Last Answer : d. 1920s

____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Description : ____ make a food acid or sour. a. Flavorings c. Colorings b. Texturings d. Acidulants

Last Answer : d. Acidulants

The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement

Description : The use of food additives is controlled by the ____ clause. a. Delaney c. Delaware b. Additive d. Supplement

Last Answer : a. Delaney

Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Description : Fermentation microorganisms produce ____ and growth factors in the food. a. minerals c. calories b. vitamins d. energy

Last Answer : b. vitamins

Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Description : Fermentation is the ____ form of food preservation. a. oldest c. best b. newest d. cheapest

Last Answer : a. oldest

Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion

Description : Intimate contact occurs between the food or package and the refrigerant with ____ freezing. a. blast c. cold b. pressure d. immersion

Last Answer : d. immersion

Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Description : Naturally occurring ____ play a role in food coloring. a. enzymes c. pigments b. sugars d. carbohydrates

Last Answer : c. pigments

The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Description : The most important food appearance factor is ____. a. color c. shape b. size d. packaging

Last Answer : a. color

Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Description : Over ____ new food products are introduced each year. a. 10,000 c. 20,000 b. 5,000 d. 30,000

Last Answer : d. 30,000

Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

Description : Away-from-home meals and snacks now capture ____ percent of the U.S. food dollar. a. 45 c. 60 b. 30 d. 50

Last Answer : a. 45

Americans spend only about ____ percent of their personal consumption expenditures for food to be eaten at home. a. 10 c. 5 b. 8 d. 3

Description : Americans spend only about ____ percent of their personal consumption expenditures for food to be eaten at home. a. 10 c. 5 b. 8 d. 3

Last Answer : c. 5

The most widely known bioproduct from corn is ____. a. glue c. paint b. ethanol d. lotion

Description : The most widely known bioproduct from corn is ____. a. glue c. paint b. ethanol d. lotion

Last Answer : b. ethanol

One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine

Description : One well-known substitute for a milk product is ____. a. cheese c. powdered milk b. dried milk d. margarine

Last Answer : d. margarine

Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms

Description : Sun-dried ____ are the best known of all dried foods. a. tomatoes c. raisins b. peppers d. mushrooms

Last Answer : c. raisins

If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America

Description : If all the world’s undernourished people were gathered in one place, their population would be greater than every continent except ____. a. Asia c. South America b. Europe d. North America

Last Answer : a. Asia

The first step in the refining process of many oils is ____. a. degumming c. bleaching b. refining d. winterization

Description : The first step in the refining process of many oils is ____. a. degumming c. bleaching b. refining d. winterization

Last Answer : a. degumming

Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

Description : Chefs prepare delicious meals and participate in ____ to show off chefs’ talents. a. Culinary Olympics c. Grand Demonstrations b. Cooking Contests d. Worldwide Classes

Last Answer : a. Culinary Olympics

____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs

Description : ____ prepare pies, breads, rolls, muffins, cookies, cakes, icings and frostings, and many other foods, depending on where they work. a. Inspectors c. Butchers b. Bakers d. Chefs

Last Answer : b. Bakers

According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960

Description : According to the United Nations’ publication, Ending Hunger: An Idea Whose Time Has Come, in the last 88 years, ____ countries have done away with hunger; 41 of these countries have done it since ____. a. 80, 1970 c. 95, 1980 b. 70, 1955 d. 75, 1960

Last Answer : d. 75, 1960

Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three

Description : Enough grain is produced in the world to give every man, woman, and child ____ pounds each day. a. five c. two b. one d. three

Last Answer : c. two

In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

Description : In developing countries, the time before ____ is most difficult for meeting nutritional needs of the people. a. planting c. winter b. harvest d. spring

Last Answer : b. harvest

____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation

Description : ____ implies a person eats but does not receive the amount of nutrients needed to keep the body healthy. a. Undernutrition c. Hunger b. Malnutrition d. Starvation

Last Answer : b. Malnutrition

Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Description : Worldwide, about ____ million people are hungry. a. 300 c. 800 b. 500 d. 200

Last Answer : c. 800

The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

Description : The DRVs for the energy-producing nutrients are calculated as fat based on ____ percent of calories. a. 30 c. 25 b. 20 d. 35

Last Answer : a. 30

The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low

Description : The term ____ can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. a. free c. lean b. reduced d. low

Last Answer : d. low

The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced

Description : The word ____ on a label, means that a product contains no amount of, or only trivial or “physiologically inconsequential” amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories. a. Low c. Lean b. Free d. Reduced

Last Answer : b. Free

A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000

Description : A daily intake of ____ calories has been established as the daily reference value (DRV). a. 1,700 c. 1,900 b. 1,800 d. 2,000

Last Answer : d. 2,000

Water comprises approximately ____ percent of cleaning and sanitizing solutions. a. 80 to 89 c. 90 to 95 b. 95 to 99 d. 75 to 85

Description : Water comprises approximately ____ percent of cleaning and sanitizing solutions. a. 80 to 89 c. 90 to 95 b. 95 to 99 d. 75 to 85

Last Answer : b. 95 to 99

A rule-of-thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is one million per ____. a. ounce c. gram b. kilogram d. pound

Description : A rule-of-thumb for the numbers of organisms required to produce toxins or to produce desired or undesired flavors is one million per ____. a. ounce c. gram b. kilogram d. pound

Last Answer : c. gram

Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic

Description : Most pathogenic bacteria are classified as ____. a. psychrotrophic c. psychrophilic b. thermotrophic d. mesophilic

Last Answer : d. mesophilic

____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic

Description : ____ organisms tolerate low temperatures and can grow under refrigeration. a. Psychrophilic c. Psychrotrophic b. Mesophilic d. Thermotrophic

Last Answer : c. Psychrotrophic