(MCQ) Are food preservatives bad for you?

1. Why does food spoil?

• A. Because it’s too fresh

• B. Because of microbes and oxidation

• C. Because it has preservatives

• D. Because it is frozen

Answer explanation

Script key: “There are two major factors that cause food to go bad: microbes and oxidation.” 0:31 - 0:34
Explanation: Food goes bad because of bacteria and chemical changes (oxidation).

2. What do microbes do to food?

• A. Make it healthier

• B. Help it taste better

• C. Feed on it and cause spoilage

• D. Stop it from going bad

Answer explanation

Script key: “Microbes like bacteria and fungi invade food and feed off its nutrients.”

0:34 - 0:42
Explanation: Microbes use the food’s nutrients, which makes it rot.

3. What is oxidation?

• A. A way to make food last longer

• B. A type of preservative

• C. A chemical change that causes spoilage

• D. A way to add vitamins

Answer explanation

Script key: “Oxidation is a chemical change… which turn fats rancid and brown produce.”

0:52 - 1:01
Explanation: Oxidation causes food to look and taste bad.

4. What do preservatives do?

• A. They stop or slow spoilage

• B. They keep food cold

• C. They cook the food

• D. They make food sweet

Answer explanation

Script key: “Preservatives can prevent both types of deterioration.”

1:05
Explanation: Preservatives help food stay safe and fresh longer.

5. How did people preserve food before refrigerators?

• A. They used bacteria that make acid

• B. They put it in plastic

• C. They used sugar only

• D. They ate it quickly

Answer explanation

Script key: “People preserved food using bacteria that produce lactic acid.”

1:30 - 1:34
Explanation: These good bacteria helped food last longer.

6. What are examples of foods made by fermentation?

• A. Bread, pizza, and cake

• B. Yogurt, kimchi, and sauerkraut

• C. Soda, juice, and milk

• D. Rice, fish, and meat

Answer explanation

Script key: “...like sauerkraut in Europe, kimchi in Korea, and yogurt in the Middle East.”

1:41 - 1:45
Explanation: These are all fermented foods that use bacteria to stay fresh.

7. What do sugar and salt do in food preservation?

• A. Add more flavor only

• B. Help microbes grow

• C. Make food heavier

• D. Remove water and stop microbes

Answer explanation

Script key: “Sugar and salt hold on to water… thus destroying them [microbes].”

2:25 - 2:34
Explanation: Sugar and salt dry out bacteria and stop them from growing.

8. What is the danger of eating too much sugar or salt?

• A. Better taste

• B. Faster digestion

• C. Health problems like high blood pressure

• D. More energy

Answer explanation

Script key: “Too much sugar and salt can increase your risk of heart disease, diabetes, and high blood pressure.”

2:36 - 2:42
Explanation: While they preserve food, too much can hurt your health.

9. What do antioxidants help prevent?

• A. Mold

• B. Browning and bad smells

• C. Freezing

• D. Cooking

Answer explanation

Script key: “Antioxidant preservatives prevent the chemical changes that can give food an off-flavor or color.”

3:02–3:10

Explanation: They keep food looking and tasting fresh.

10. Are preservatives usually used in large amounts?

• A. Yes, very large amounts

• B. No, they are banned

• C. It depends on the country

• D. No, only small amounts regulated by the FDA

Answer explanation

Script key: “They’re usually near the end of the ingredients list… used in very small amounts determined by the FDA to be safe.”

4:11–4:16
Explanation: Only a little preservative is used to keep food safe.