PARTE 5

According to the text, for food to be considered organic, the soil and fields used must be free from artificial chemicals for at least: One year. Two years. Three years. Five years.

The main argument presented for why most restaurant food is not organic is: Organic food tastes worse. Organic farming cannot produce enough affordable food. Consumers distrust organic labels. Chefs prefer non-organic vegetables.

One potential risk of consuming non-organic food mentioned in the text is: A significantly lower nutritional value. Immediate food poisoning. Traces of chemicals entering the body. Increased sugar levels in the blood.

Food labels are intended to: Replace government food inspections. Provide consumers with information for informed choices. Encourage people to avoid buying processed foods. Increase the price of packaged foods.

The marketing on the Danish cookie tin lid aims to: Reveal complete nutritional information. Emphasize modern industrial production. Create an image of tradition and home-baked quality. Warn consumers about allergens.

The back of the cookie tin includes all the following information except: Ingredient list. Calorie values. Storage advice. Photos of the cookie factory.

The phrase "best before date" on food packaging indicates: The date after which the product becomes unsafe. The date after which the product may lose quality. The date the product was manufactured. The date by which the product must be frozen.

In the 1970s UK slogan “Go to work on an egg, ” eggs were marketed as: A luxury food. A convenient, nutritious meal. A protein source only for athletes. A high-risk food product.

The salmonella concern in eggs is generally minimal because: Only battery hens can carry it. Cooking kills salmonella. Salmonella only affects egg shells. Supermarkets now disinfect all eggs before sale.

The first number in an egg code communicates: The price category. The nutritional value. The hen’s farming method. The country of origin.

A “0” at the start of an egg code indicates: Cage-raised hens. Free-range hens fed on non-organic feed. Organic free-range hens. Barn-kept hens.

Eating too many eggs may increase: Beneficial HDL cholesterol. LDL cholesterol linked to heart disease. Iron deficiency in adults. Vitamin D toxicity.

According to the British Journal of Medicine (2013), a safe egg consumption level is: One egg per week. Up to one egg per day. Five eggs per day. No more than three eggs per year.

The environmental problem associated with organic poultry farms near the River Wye is primarily caused by: Chemical pesticides. Chicken excrement increasing phosphates. Plastic waste from packaging. Antibiotics used in organic hens.

The rapid growth of algae in the River Wye due to phosphates results in: Increased biodiversity. More oxygen in the water. Reduced fish populations. Faster river flow.