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1. The greatest food safety risk with vegetables and fruit is:
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A
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Consuming wax coatings on turnips and cucumbers
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B
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Consuming pesticide residues on strawberries and red peppers
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C
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Bacterial contamination from raw meat or poultry onto fresh,
uncooked vegetables and fruit
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2. Women who may become pregnant are urged to eat the B-vitamin folic acid,
to help prevent birth defects in their unborn children. Good sources of folic
acid are
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A
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Apple juice and white bread
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B
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Orange juice and spinach
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C
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"Sunny Delight" beverage and "fruit leathers"
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3. The best way to get your "5 to 10 a day" servings of fruits and
vegetables is
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A
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To eat a wide variety of different vegetables and fruit each day
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B
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To drink as much fruit juice as you possibly can |
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C |
To avoid meat and eat only vegetables and fruit |
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4. Which of these would provide you with at least one (1) "serving" of
vegetables & fruit?
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A
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The vegetables in a stir-fry |
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B
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The fruit in a fruit-bottom yogurt |
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C
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The carrots in a carrot muffin
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5. The healthiest vegetables & fruits are
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A
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Fresh from the produce section |
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B
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Frozen or canned |
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C
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Both of the above |
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6. Getting rid of the peel and using special "produce washes" are necessay
in order to clean vegetables and fruit properly
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A
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True |
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B
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False |
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