Practice Quiz

MTEL Health/Family and Consumer Sciences - Question List

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51.
Which of the following best describes three common warning signs of cancer?
  1. Weakness and fatigue, weight loss, and inflammation of the joints.
  2. Sores that do not heal, unusual bleeding, and the appearance or thickening of a lump on the body.
  3. Severe headaches, sensitivity to light, and cataract formation.
  4. Painful muscle spasms, persistent periods of nausea and vomiting, and feeling of pressure in the chest.
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52.
Which of the following best describes a common characteristic of chicken pox, measles, tetanus, diphtheria, and polio?
  1. They are all caused by bacterial organisms.
  2. They all do major damage to the immune system.
  3. They are all diseases of the circulatory system.
  4. They can all be prevented with vaccines.
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53.
An individual has contracted a bacterial illness characterized by chest pain, chronic cough, chills, fluid accumulation, and high fever. In its early stages, this illness would likely be most responsive to which of the following types of treatment?
  1. Cortisone injections.
  2. Antibiotics.
  3. Vitamin supplements.
  4. Biologic therapy.
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54.
Use the information below to answer the question that follows.

  •  Transportation of pathogens across borders
  •  Population movement
  • Technological changes related to the mass production of food
  •  Resistance of pathogens to antibiotics

Information presented above best describes factors influencing the: 
  1. Transmission of degenerative diseases.
  2. Detection and management of chronic diseases.
  3. Treatment of communicable diseases.
  4. Incidence and prevalence of emerging diseases.
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55.
The Food and Drug Administration (FDA) requires U.S. food manufacturers to include additives in certain food products, such as folate in grain products and iodine in salt. A primary purpose of these types of policies is to:
  1. Ensure that Americans receive the recommended daily allowance of all essential micronutrients.
  2. Decrease health risks related to nutrient deficiencies such as cardiovascular and thyroid problems and birth defects.
  3. Reduce the necessity of adding chemicals to food to preserve the foods and prevent spoilage.
  4. Neutralize the proteins in foods that cause some individuals to experience allergic reactions and produce antibodies.
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