1. Food crops produced using biotechnology techniques are now available in ___ countries around the world.
a) 11
b) 17
c) 20
d) 21
2. What percentage of U.S. consumers have heard something about biotechnology?
a) 16%
b) 39%
c) 53%
d) 71%
3. The American Dietetic Association’s Position on biotechnology states that biotechnology techniques offer which of the following benefits:
a) enhanced quality and safety
b) enhanced nutritional value
c) improved efficiency of food production
d) all of the above
e) none of the above
4. Which of the following are examples of biotechnology techniques used in agriculture and food production?
a) fermentation
b) tissue culture
c) selective cross-breeding
d) genetic transfer
e) all of the above
f) none of the above
5. The primary difference between traditional breeding and genetic engineering is the ______ of genes transferred.
a) number and specificity
b) specificity and type
c) number and type
e) all of the above
6. What year was human insulin first developed using biotechnology?
a) 1962
b) 1972
c) 1982
d) 1992
7. Which of the following bacterial species may be used as a natural genetic engineer to transfer genes into plants?
a) Lactobacillus bifidus
b) Clostridium perfringens
c) Argobacterium tumefaciens
d) All of the above
e) None of the above
8. Which of the following serves as a carrier for new genetic material that can be transferred to a target plant?
a) recombinant DNA
b) plasmid
c) A. tumefaciens
d) All of the above
e) None of the above
9. When developing a genetically engineered plant, which of the following steps are regulated by USDA?
a) laboratory analysis
b) greenhouse testing
c) field testing
d) a & c only
e) b & c only
f) a & b only
10. Which of the following crops are currently produced through biotechnology and available in stores?
a) corn, cotton, and papaya
b) soybeans, fava beans, and squash
c) cotton, canola and potato
d) squash, papaya, and strawberries
11. Which of the following applications of biotechnology are currently in development?
a) drought tolerant crops
b) omega-3 fatty acid enhanced oils
c) vitamin A enhanced rice
d) all of the above
12. Which of the following are ways that biotechnology promotes human health?
a) medicines can be produced more easily, less expensively
b) farmers’ exposure to pesticides is decreased
c) mycotoxin formation in insect-resistant corn is reduced
d) all of the above
e) none of the above
13. Biotechnology has the potential to impact the environment by reducing or decreasing which of the following effects?
a) soil erosion
b) water pollution
c) fossil fuel use
d) all of the above
e) none of the above
14. Over the past 10 years, how many confirmed adverse health effects have been attributable to biotechnology?
a) 0
b) 10
c) 100
d) 1000
15. In the United States, which regulatory agency has the authority to remove food deemed to be unsafe from the marketplace?
a) EPA
b) DHHS
c) FDA
d) USDA
e) all of the above
f) none of the above
16. In the United States, which agency would regulate the development of a new variety of rice that can protect itself from insects?
a) FDA
b) EPA
c) USDA
d) none of the above
e) all of the above
17. In the United States, food labeling regulations are based on:
a) the methods used to produce the food
b) the process by which the food is prepared
c) the unique characteristics of the food
d) all of the above
e) none of the above
18. The objectives of food labeling are to:
a) protect against misleading statement or claims
b) provide nutrition and safety information
c) inform the public of potential health risks
d) all of the above
e) none of the above
19. Which of the following conditions does not require that a food product carry a specific label?
a) if genetically engineered plants were used to produce the product
b) if an allergen is introduced by the product
c) if the nutrient content is significantly different
d) all of the above
e) none of the above
20. The current labeling policy for genetically engineered foods is supported by which of the following well-known organizations?
a) The National Research Council
b) The American Medical Association
c) The American Public Health Association
d) a & b
e) b & c
21. What percentage of consumers identify biotechnology as a food safety concern?
a) 3%
b) 10%
c) 33%
d) 50%
22. Consumers who have a greater awareness of food biotechnology are likely to be ___________ with the technology.
a) more comfortable
b) less comfortable
c) neither more nor less comfortable
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