Chapter9 Food Selection Flashcards
This is the values beliefs and attitudes or traditions about which food someone should choose
Cultural influences
What are the components of a cultural food pattern?
Core foods
Complementary food
Food flavors and preparation
Frequency and timing of meal
The number of snacks eat each day
Frequency and timing of meals
Food flavors and preparation
How foods are prepared and seasoned
These are items added to improve the plate such as vegetables or meat added to a rice or pasta meal
Complementary foods
These are usually the complex carbohydrates and are eaten every day and provide the bulk of the energy intake
Core foods
This government agency what’s the signed responsibility for the safety of all food except meat and poultry
FDA
This government agency does on-site inspections of meat packaging and poultry processing plants
USDA
What year did Congress pass the dietary supplement health and education act to be sure that supplements were safe?
1994
The US Department of Agriculture has developed a certification program to enable organic farmers to label their produce as organically grown
True or false?
True
How are research is helping farmers reduce the use of chemical pesticides?
Through integrated pest management which uses the natural enemies of insect pest to decrease their population
What government agency is responsible for food education?
USDHHS
The US Department of health and human services is a major source of health information
What government agency is responsible for reviewing food labels, health claims, and false advertising
The FDA
Statements of false claims include what?
The product will cure a disease
It has therapeutic effects
Only natural foods can prevent disease
What are two forms of foodborne illnesses?
Bacterial food infection
Bacterial food poisoning
This foodborne illness occurs when individuals eat food contaminated with large colonies of bacteria
Bacteria food infection
Foodborne illness results from toxins produced by bacteria before food was eaten
Bacterial food poisoning
What are the six common pathogens found in bacterial food infection?
What are the symptoms?
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
What are some bacterial food poisoning enterotoxins
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
Open packages of dry foods are best kept where on the shelf?
At the front of the shelf where they are visible and will be used first
Always put labels on highly perishable foods such as what?
Such as meat, poultry, and fish
What types of food should be kept separate from other foods and on worksurfaces?
Raw poultry
When should you refrigerate the leftovers?
Immediately
