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Food and Nutrition > Exam > Flashcards

Exam Flashcards

1
Q

What is a foodborne illness (FBI)?

A

Any illness developed from food contaminated by pathogens such as bacteria, viruses, or parasites.

Examples include E. Coli, Listeria, and Norovirus.

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2
Q

How can separating, chilling, cooking, and cleaning properly reduce the risk of foodborne illness?

A

These practices minimize cross-contamination and ensure food is prepared safely.

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3
Q

Who are the most vulnerable members of society regarding foodborne illnesses?

A

YOPI: Young children, Older adults, Pregnant women, Immune compromised individuals.

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4
Q

What precautions should vulnerable members take to avoid foodborne illness?

A

Cook foods to proper internal temperatures, avoid seafood, and unpasteurized milk or cheese.

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5
Q

Are all microorganisms dangerous in our food supply?

A

No, some microorganisms like yeast and molds can be beneficial.

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6
Q

List a popular food product that contains beneficial microorganisms.

A
  • Yogurt
  • Blue cheese
  • Bread
  • Kimchi
  • Sauerkraut
  • Kombucha
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7
Q

What is the only way to tell if meat products are cooked to a safe internal temperature?

A

Use a thermometer.

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8
Q

What is the difference between cross-contact and cross-contamination?

A

Cross-contamination = bacteria transferred to foods; cross-contact = food allergens transferred to foods.

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9
Q

True or False: Kitchen accidents can always be prevented.

A

False.

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10
Q

What should you do if there is a fire in a microwave, oven, or frying pan?

A

Do not put water on it! Use baking soda instead.

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11
Q

What are some common kitchen accidents and how can they be avoided?

A

Burns, cuts, slips; use safety equipment, keep a clean workspace, and follow safety protocols.

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12
Q

Explain the first aid procedure if someone is choking.

A

Perform the Heimlich maneuver.

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13
Q

Define: whip.

A

To beat or stir a mixture rapidly to incorporate air.

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14
Q

What is the danger zone in food safety?

A

4-60°C, where bacteria can grow rapidly.

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15
Q

How can appropriate safety precautions reduce the risk of injuries and foodborne illnesses?

A

Proper tools and cleanliness prevent accidents and contamination.

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16
Q

Why must recipes be followed precisely?

A

Chemical reactions must occur at the right times to achieve the correct consistency.

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17
Q

What is nutrition?

A

The study of food and how it affects the body.

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18
Q

Why do we need food to survive?

A

Nutrients from food provide energy for bodily functions.

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19
Q

What is a calorie?

A

A measure of how much energy food provides to the body.

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20
Q

What micronutrients do multivitamins provide to toddlers?

A
  • Vitamin D
  • Potassium
  • Calcium
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21
Q

What is the difference between a monosaccharide and a complex carbohydrate?

A

Monosaccharides are the simplest units of carbohydrates; complex carbohydrates are made of two or more monosaccharides.

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22
Q

What are the 3 types of simple sugars?

A
  • Fructose
  • Galactose
  • Glucose
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23
Q

What are the health benefits of soluble and insoluble fiber?

A
  • Soluble - improves digestion, lowers blood sugar
  • Insoluble - softens stool, eases passage
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24
Q

Why should omega-3 fatty acids be consumed regularly?

A

They are essential for heart and brain health.

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25
Q

What percentage of daily calories should come from fat, carbs, and protein?

A
  • Fat - 20-35%
  • Carbs - 45-65%
  • Protein - 10-35%
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26
Q

Why should we avoid saturated fat and trans fats?

A

They raise LDL cholesterol, increasing the risk of heart disease.

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27
Q

List common food sources of trans fats.

A
  • Baked goods (cakes, cookies)
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28
Q

List common food sources of saturated fats.

A
  • Butter
  • Cream
  • Whole milk
  • Cheese
  • Yogurt
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29
Q

What types of foods contain incomplete proteins?

A

Mostly plant-based sources, including nuts, seeds, beans, legumes, whole grains, tofu, rice, and vegetables.

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30
Q

Is it possible to get all the protein needed from plant sources?

A

Yes, but a variety of plant sources must be consumed.

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31
Q

Why can taking high doses of vitamins and minerals be dangerous?

A

It can lead to toxicity and adverse effects.

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32
Q

What is the difference between major minerals and trace minerals?

A
  • Major minerals - needed in amounts greater than 100mg a day
  • Trace minerals - needed in amounts less than 100mg a day
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33
Q

What is osteoporosis?

A

A condition characterized by weakened bones, increasing fracture risk.

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34
Q

What food items negatively affect iron and calcium absorption?

A
  • Foods high in calcium (for iron)
  • High levels of sodium and caffeine (for calcium)
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35
Q

What is the first step in the digestion process?

A

Ingestion.

36
Q

What is the role of saliva in digestion?

A

Contains amylase, which starts breaking down starches.

37
Q

What is chyme?

A

A semi-liquid substance formed after food mixes with gastric juices.

38
Q

What are the key organs involved in digestion?

A
  • Mouth
  • Esophagus
  • Stomach
  • Small Intestine
  • Large Intestine
  • Liver
  • Pancreas
  • Gallbladder
39
Q

What are the key enzymes involved in digestion?

A
  • Amylase - breaks down starches
  • Pepsin - breaks down proteins
  • Lipase - breaks down fats
  • Proteases - break down proteins
40
Q

What simple recommendations does Canada’s Food Guide provide?

A

Eat plenty of vegetables and fruits, whole grain foods, and protein foods.

41
Q

What is the most valuable piece of information in a Nutrition Facts Table?

A

Percent Daily Value.

42
Q

Why is it important to consume the recommended amount of water each day?

A

It prevents dehydration and supports kidney and urinary function.

43
Q

What is sugar?

A

A generic name for sweet-tasting soluble carbohydrates.

44
Q

How is sugar related to diabetes?

A

Excessive sugar intake can contribute to type 2 diabetes and worsen insulin resistance.

45
Q

What is bioavailability?

A

The ability of a substance to be used and absorbed by the body.

46
Q

How does eating needs change throughout the life cycle?

A

Nutrient requirements increase during prenatal and infancy stages and vary through childhood, adolescence, and adulthood.

47
Q

What are some specific issues with kids and seniors regarding nutrition?

A

Iron and calcium deficiencies.

48
Q

Why should teenagers eat calcium and iron-rich foods?

A

To strengthen bone growth.

49
Q

Why are women encouraged to take folate before pregnancy?

A

To prevent Spina Bifida.

50
Q

What key diets have been looked at?

A
  • Juice Cleanses
  • Keto
  • Paleo
  • Laxative Diet
  • Atkins
  • Twinkie Diet
51
Q

What influences a person’s eating habits and preferences?

A
  • Religious beliefs
  • Attitudes
52
Q

What are the different types of vegetarians?

A
  • Lacto Ovo
  • Ovo vegetarian
  • Lacto vegetarian
53
Q

What are food trends?

A

When a food item or service gains popularity among a large population.

54
Q

Name a current food trend.

A

Floral Flavours.

55
Q

What are the practices or restrictions of Buddhism regarding food?

A
  • Refrain from meat
  • Moderate all foods
  • Fasting required of monks
  • Natural foods are most pure
56
Q

What is the definition of floral flavours in the context of food trends?

A

Floral flavours are a food trend spotlighted by Datassential, rich in antioxidants and beneficial for digestion.

57
Q

What are the dietary practices of Buddhism?

A
  • Refrain from meat
  • Moderation in all foods
  • Fasting required of monks
  • Preference for natural foods
  • Monks avoid solid foods after noon
58
Q

What are the dietary restrictions in Eastern Orthodox Christianity?

A
  • Restrictions on meat, fish, dairy, and olive oil
  • Selective fasting
  • Observance of holy days with fasting to enhance spiritual progress
59
Q

What dietary restrictions are followed in Mormonism?

A
  • Prohibition of alcohol and caffeinated beverages
  • Encouragement of moderation in all foods
  • Practice of fasting for various reasons
60
Q

What is halal in terms of food?

A

Halal adheres to Islamic law, requiring that animals are alive and healthy at slaughter and that all blood is drained.

61
Q

What is kosher meat?

A

Kosher meat comes from animals that have split hooves and chew their cud, like cows, sheep, and goats.

62
Q

What is the difference between a food fad and a food trend?

A
  • Trend: Indicates the general direction of food consumption
  • Fad: Lacks influence on the overall direction of food consumption
63
Q

Define organic food.

A

Organic food contains at least 95% organic content and avoids synthetic pesticides.

64
Q

What are some common risk factors for many diseases?

A
  • Obesity
  • Malnutrition
  • Drug abuse
  • Lack of activity
  • Pollution
65
Q

What is obesity?

A

Obesity is a chronic disease characterized by the accumulation of body fat negatively impacting physical, mental, or metabolic health.

66
Q

What are the four areas that obese people are affected?

A
  • Mental
  • Mechanical
  • Metabolic
  • Monetary
67
Q

What factors can harm the gut microbiome?

A
  • Dairy fat
  • Sodas
  • Fried foods
  • Junk foods
  • Highly processed foods
68
Q

What factors can help the gut microbiome?

A
  • Probiotics
  • High fibers
  • Fermentation foods
69
Q

Fill in the blank: Our nutritional needs change throughout our lives, for example, as an infant you need your mother’s milk, but as an ______ you need ______.

A

[age], [specific nutrition need].

70
Q

What are the five pillars of food security?

A
  • Availability
  • Accessibility
  • Adequacy
  • Acceptability
  • Agency/Sustainability
71
Q

How does Maslow’s hierarchy apply to food security?

A

It affects physiological and safety needs, as access to adequate food is essential for survival and stability.

72
Q

What are the types of food insecurity?

A
  • Marginal
  • Moderate
  • Severe
73
Q

Who is most likely to be food insecure in Canada?

A

Indigenous communities and those experiencing poverty.

74
Q

Name a community program in Guelph that helps with food insecurity.

A
  • Guelph Food Bank
  • Hope House Food Market
  • Salvation Army
  • Two Rivers Neighbourhood Group Food Bank
75
Q

What percentage of food produced in Canada gets discarded?

A

63% of Canadians throw away food that could have been eaten.

76
Q

What is one solution to reduce food waste?

A
  • Reduce: Plan meals before shopping to avoid overbuying.
77
Q

What does GMO stand for?

A

Genetically Modified Organism.

78
Q

What is the difference between conventional farming and organic farming?

A
  • Conventional: Relies on synthetic chemicals and modern technologies
  • Organic: Avoids synthetic chemicals, focusing on natural processes
79
Q

What are cash crops?

A

Crops produced for commercial value rather than for the grower’s use.

80
Q

What is gleaning?

A

Gleaning is the act of gathering wild food or leftovers after the main crop has been harvested.

81
Q

What is crop rotation?

A

Growing different types of crops on the same land over different seasons to maintain health and productivity.

82
Q

What are some new technologies being developed to improve food security?

A
  • Gene editing
  • Vertical farming
  • Aquaponics
83
Q

What are the benefits of eating local food?

A
  • Supporting the local economy
  • More environmentally friendly
84
Q

Explain how food insecurity can be caused by environmental factors.

A

Events like droughts can raise food prices significantly.

85
Q

How are food production capabilities related to the environment?

A

The environment dictates the types of foods that can grow and influences crop production.

Food and Nutrition (2 decks)

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