Chapter 13 - Community Food Supply Flashcards
To increase shelf life, an example of a food that may be treated by irradiation is
An apple
Most food-related hazards to consumers are caused by
food-borne illness
Someone who has flu-like symptoms (severe diarrhea, fever, and headache) 2 days after attending a catered event probably has
A food-borne infection
Children exposed to high levels of lead are most likely to experience
Mental Deficit
A food item that may contain lecithin is
Ice Cream
Nutrition programs established by the government for the elderly include
A congregate meals program
An example of a food covered by a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) voucher would be
Fortified Cereal
Farming methods that use natural means of pest control without the use of synthetic pesticides are called
Organic Farming
Cajun cuisine is especially popular in
The southern United States.
An Italian family that immigrates to the United States is most likely to serve what type of food on special occasions and holidays?
Chicken Parmesan
A new food or new advice about food is more readily accepted if it comes from
A Hairdresser
Food neophobia is fear of eating
Unfamiliar Foods
A food that is not allowed according to Jewish (kosher) food laws is
Bacon Wrapped Dates
In Mediterranean countries, the main cooking fat is
Olive Oil
A factor that has the least effect on food habits is
health and nutrition.
A factor that contributes to the increasing prevalence of obesity is
The expanding portion sizes at restaurants
The rate of weight loss in moderately overweight adults should average a. 0.5 to 1 lb/week. b. 1.5 to 2 lb/week. c. 2 to 4 lb/week. d. 3 to 6 lb/week.
A. 0.5 to 1 Lb/ week
Body wraps result in a loss of a. muscle tissue. b. cellulite. c. body fat. d. water.
D. Water
Health problems related to obesity include a. hypertension and lung disease. b. hypertension and diabetes. c. diabetes and arthritis. d.
B. Hypertention and Diabetes
A 2-lb increase in fat is the kilocalorie equivalent of
a. 1000 kcal.
b. 3000 kcal.
c. 3500 kcal.
d. 7000 kcal.
D. 7000 kcal.
One pound of fat is the kilocalorie equivalent of 3500 kcal, so 2 lb would be equivalent to 7000 kcal.
all probability, the most significant factor in the development of obesity is
a. genetics and family food patterns.
b. psychologic influences.
c. social influences.
d. physiologic influences.
A. Genetics and family Food Patterns
The total body fat content that is associated with the lowest risk of chronic disease for women is
a. 7.0% to 15.8%.
b. 14.5% to 22.0%.
c. 21-16%
d. 34-38%
D. 34-38%
For women, the ideal range of total body fat associated with the lowest risk of chronic disease is 34% to 38%
The acceptable amount of total body weight provided by fat for a 120-lb woman is approximately
a. 8.4 to 15.0 lb.
b. 18.6 to 22.1 lb.
c. 25.6 to 30.5 lb.
d. 40.8-45.6 lb
D. 40.8- 45.6 lb
Total body fat content for women is between 34% and 38% of total body weight
Clinical or extreme obesity is defined as a body mass index (BMI) of
a. >40.
b. >35.
c. 30 to 39.
d. 25 to 34.
B. >35
A person is considered clinically or extremely obese if they have a BMI >35.
The ideal weight for height for a person is 110 lb. If his or her current weight is 140 lb, then he or she can be classified as a. slightly overweight. b. underweight. c. obese. d. extremely obese.
C. Obese
Obesity generally means body weight exceeds ideal body weight for height by 20%. In this case, 140 lb is 27% above ideal weight (140 - 110/110%)..
