Chapter9 Food Selection

Question 1

This is the values beliefs and attitudes or traditions about which food someone should choose

Answer 1

Cultural influences

Question 2

What are the components of a cultural food pattern?

Answer 2

Core foods
Complementary food
Food flavors and preparation
Frequency and timing of meal

Question 3

The number of snacks eat each day

Answer 3

Frequency and timing of meals

Question 4

Food flavors and preparation

Answer 4

How foods are prepared and seasoned

Question 5

These are items added to improve the plate such as vegetables or meat added to a rice or pasta meal

Answer 5

Complementary foods

Question 6

These are usually the complex carbohydrates and are eaten every day and provide the bulk of the energy intake

Answer 6

Core foods

Question 7

This government agency what’s the signed responsibility for the safety of all food except meat and poultry

Answer 7

FDA

Question 8

This government agency does on-site inspections of meat packaging and poultry processing plants

Answer 8

USDA

Question 9

What year did Congress pass the dietary supplement health and education act to be sure that supplements were safe?

Answer 9

1994

Question 10

The US Department of Agriculture has developed a certification program to enable organic farmers to label their produce as organically grown

True or false?

Answer 10

True

Question 11

How are research is helping farmers reduce the use of chemical pesticides?

Answer 11

Through integrated pest management which uses the natural enemies of insect pest to decrease their population

Question 12

What government agency is responsible for food education?

Answer 12

USDHHS

The US Department of health and human services is a major source of health information

Question 13

What government agency is responsible for reviewing food labels, health claims, and false advertising

Answer 13

The FDA

Question 14

Statements of false claims include what?

Answer 14

The product will cure a disease

It has therapeutic effects

Only natural foods can prevent disease

Question 15

What are two forms of foodborne illnesses?

Answer 15

Bacterial food infection

Bacterial food poisoning

Question 16

This foodborne illness occurs when individuals eat food contaminated with large colonies of bacteria

Answer 16

Bacteria food infection

Question 17

Foodborne illness results from toxins produced by bacteria before food was eaten

Answer 17

Bacterial food poisoning

Question 18

What are the six common pathogens found in bacterial food infection?

What are the symptoms?

Answer 18

Vibrio -raw or undercooked fish-watery diarrhea

E. Coli -from undercooked meat- bloody diarrhea and fever

Salmonella- develop after 12-24 hours and fever and bloody diarrhea- possible death to older adults

Campylobacter -cross contamination-diarrhea

Shigella -found in intestines in animals -diarrhea

Listeria - unpasteurized dairy products-diarrhea and flu like symptoms head ache fever

Question 19

What are some bacterial food poisoning enterotoxins

Answer 19

Staphylococcal- cream, cheese -vomiting, diahrea

Clostridium- cooked meat held at room temp- mild diarrhea

Botulism- improperly home canned foods, smoked and salted fish ham sausage shellfish- severe cases lead to death within 24 hours, nausea, vomiting, dizziness, fetal breathing paralysis

Question 20

Open packages of dry foods are best kept where on the shelf?

Answer 20

At the front of the shelf where they are visible and will be used first

Question 21

Always put labels on highly perishable foods such as what?

Answer 21

Such as meat, poultry, and fish

Question 22

What types of food should be kept separate from other foods and on worksurfaces?

Answer 22

Raw poultry

Question 23

When should you refrigerate the leftovers?

Answer 23

Immediately