ch 11 and 12 Flashcards
anorexia
extreme diet restriction, low body weight
Distress about weight gain
Disturbed perception of body weight
Excessive exercise
Preoccupation with food
anorexia consequences
Amenorrhea: not enough fat to produce estrogen
Causes loss in bone density, calcium deficiency: osteoporosis
Impaired thinking and depression
Cardiac failure
Multidisciplinary treatment
Physical capacity declines
Lanugo: small hairs grow on body to protect body
lanugo
small hairs grow on body to protect body
bulimia nervosa
recurring binging followed by self-induced vomiting or compensatory behaviors (diuretics, laxatives)
binge eating
recurring episodes of binging without compensatory behaviors
Weight gain and health implications for overeating (1x a week for 3 months)
Hypertension, atherosclerosis, fatty liver, sleep apnea
OSFED (other specific feeding or eating disorders):
Atypical anorexia nervosa (normal weight)
Bulimia nervosa of low frequency or duration
Binge eating disorder of low frequency or duration
This is the most important stage to catch it at!
protecting food supply characteristics
clean, separate, cook, chill
helping with eating disorders:
Offer love, total acceptance
Advice about eating, calories, etc. is not helpful
Encourage them to receive professional help
clean
wash hands and surfaces often
Washing produce: wash under running water before cutting or peeling, scrub firm produce with a clean produce bush, cut away damaged or bruised areas
separate
don’t cross contaminate
Use separate knives and cutting boards, different plates (referring to raw meat), MEAT IN BOTTOM SHELF OF FRIDGE
cook to the right temp
Use a meat thermometer
145 degrees F: fish, beef, pork
160 degrees F: ground meats (hamburger), eggs
165 degrees F: poultry, leftovers
fish, beef, pork cook temp
145 degrees
ground meats (hamburger), eggs cook temp
160 degrees
poultry, leftovers cook temp
165 degrees
chill
Store leftovers, groceries, and take-out food promptly and properly
Within 2 hours of cooking, refrigerate food in shallow containers about 2 inches deep
how to thaw meat appropriately
In the fridge
In the microwave and cooked right after
Under cold running water
DON’T thaw at room temperature
vulnerable groups to food borne illness
Pregnant
Children
Elders
Ill people
foods that pose danger
Raw food of animal origin
Raw or undercooked meat; eggs, raw milk products, fish, meat, poultry
Raw produce (grown close to ground
Sprouts, melons, unpasterized juices
Honey, take out foods, cooked veggies and grains, leftovers
pasteurization
treatment of milk, juices, eggs with heat high enough to kill disease-causing bacteria
Outbreaks rising because more states allowing sales of raw milk
irridation
applies radiation to foods to improve safety and extend shelf life by reducing growth of microbes
Does not change taste or nutritional value or make food radioactive
pesticides
chemicals used to kill insects, diseases, weeds, fungi, and other pests on crops
_ sets tolerance limits for pesticide residues allowed on foods
EPA
benefits and risks of pesticides
Benefits: survival of crops, higher yield
Risks: can accumulate in food chain and kill pests’ natural predators, pollute water, soil, and air
how to limit pesticides
Wash fresh fruits and veggies
Peel skin from fruits and veggies
Trim fat, skin from meat
Discard outer leaves of leafy veggies
Consider organic
organic food
Less fresh
Tastes the same
Same nutrients
More chemical free
Non genetically engineered
Price is higher (stricter guidelines)
Less pesticide residue
“locally grown” is
BS
GMO
genetically modified organisms are engineered by scientists to obtain desired traits and suppress unwanted ones
GMO pros and cons
Pros: correct nutrient deficiencies, extend shelf life, pest and weather resistant
Cons: GE pesticide resistance, decrease biodiversity, long term unknown, ethics
purpose and safety of food additives
Lengthen shelf life, enhance flavor or color, decrease bacteria
_ determines if additives are safe
FDA
food additives pros and cons:
Strictly controlled and studied for safety
Must be effective, measurable, safe
Benefits outweigh risk (concentrations are well below tolerance limits)
Cannot hide poor food quality
temperature danger
40-100 degrees fairenheit (bacteria grow the best)
refrigerator temp danger
below 40 F
freezer temp danger
below 0 F
once cooked temp danger
140 F or above
