Exam 2 Flashcards
Regarding kitchen sanitation:
USDA requires adequate lighting & food must be stored to protect it against contamination by vermin.
Per the USDA, removal of unconsumed food must occur within 24 hours from presentation of the food.
False
Commissary sanitation standards include:
Bags should be sealed, or secondary containers used and labeled
If stored or prepared improperly, food can break down via:
Oxidation, desiccation or water loss, & leaching of nutrients into fluids
When evaluating fish for quality, the following are true:
Bloating or protrusion of the viscera is a concern & eyes should be clear
When thawing frozen fish:
The preferred method is a refrigerator
Regarding USDA regulations:
USDA requires areas where animal food is prepared must be cleaned at least once daily and sanitized at least once weekly
Improper handling of meat and prey items can lead to:
Nutrient loss, increased bacterial load and sick animals, & a USDA citation
Indicators that meat may have been thawed and re-frozen include:
Water or ice buildup on the boxes or floor beneath the boxes, moist, slimy, or discolored wrapping, & brown meat.
Regarding USDA meat and fish regulations:
Meat and fish must be used within 24 hours after thawing
Per USDA:
Proper freezer and refrigerator temperatures are important, while 12 hours is given from food presentation to removal, it is likely to be a shorter time before meat spoils, & meat should be fed cold but not frozen
USDA regulations state that food must be wholesome, palatable, free from contamination, and of sufficient quantity and nutritive value to maintain the animals in good health
True
Regarding vitamin C:
It enhances iron uptake, it is also called ascorbic acid, & a deficiency can lead to a syndrome called scurvy
Vitamin C:
Needs to be given in the diet of primates and bats
Regarding the toxicity of vitamins:
Vitamins A and D can be toxic if given in excess
The following vitamins are fat soluble:
Vitamin D (not on answer key: A, E, & K also)
When feeding animals that eat a predominately fish diet in captivity, thiamine, and vitamin E are two vitamins that are very important to supplement
True
Regarding vitamin E:
It is a fat soluble vitamin, it is often linked with a mineral, Selenium, & alpha-tocopherol is another name for the active form of this vitamin
Regarding water soluble vitamins:
Niacin is one & they may be leached out of fish during thawing, or other foods if soaked in water
Vitamin A:
Plays a major role in vision & is often found in yellow and orange produce, like carrots
Vitamins:
Are organic compounds, are necessary in small amounts in the diet, & sometime acts as catalysts to make a reaction in the body happen
Vitamin K is a fat soluble vitamin necessary for blood clotting
True
Regarding B vitamins:
Riboflavin is one, they often have nervous system or metabolism functions, & rumen microflora can make many of them
When a diet is analyzed, the ash content is determined by incinerating a food sample at high temperature, leaving only minerals
True
Regarding minerals in the diet:
Excess can lead to stone formation in the digestive tract, excess can lead to crystal or stone formation in the urinary tract, & geographic variation in where food is grown can cause changes in content
Sodium
A macromineral that is also called an electrolyte and important for nerve impulse transmission
Iodine
A trace mineral needed to make thyroid hormone
Copper
A trace mineral important for normal wool, hair, and skin pigment
Selenium
A trace mineral that interact with a vitamin as an anti-oxidant and prevents muscle breakdown
Iron
A macromineral important for formation of hemoglobin
Potassium is:
A macromineral, also called an electrolyte, & imperative for the body to function on a cellular level
Regarding minerals:
The group can be divided into macrominerals and microminerals, the most abundant ones in the body are calcium and phosphorus, & magnesium is important for normal muscle function
