6.最常用于較大人群的膳食調(diào)查方法是(     )

A.稱重法                                                  B.記賬法

C.食物頻率法                                           D.24h膳食回顧法

7.放射性物質(zhì)對(duì)食品的污染常以水生生物為最嚴(yán)重的原因是(     )

A.放射性核素水中濃度高                          B.放射性核素在水中半衰期長(zhǎng)  

C.生物富集作用                                        D.放射性廢物向水中排放

8.人工合成色素檸檬黃不能用于(     )

A.配制酒                                                  B.腌制小菜

C.肉干                                                      D.冰淇淋

9.毒蕈中毒的常見原因是(     )

A.加熱不徹底                                           B.未加堿破壞有毒成分      

C.貯存不當(dāng)                                               D.誤食

10.酒中甲醇具有強(qiáng)烈的_____作用。(     )

A.肝臟毒                                                  B.腎臟毒

C.神經(jīng)毒                                                  D.致癌物