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entom 203 > exam 2 > Flashcards

exam 2 Flashcards

1
Q

what is the nutrition transition

A

shift from unprocessed to processed foods, now spreading to developing countries, linked with diet related non communicable diseases

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2
Q

nutritional state of world

A

progress in reducing malnutrition, setbacks during covid

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3
Q

what is low birthweight a powerful predictor of

A

nutrition

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4
Q

classes of chemical compounds in the largest quantities and which provide bulk of daily energy

A

macronutrients

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5
Q

made up of two types of amino acids (essential AAs)

A

protein

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6
Q

major functional and structural component, enzymes and transporters are examples, supply energy

A

proteins

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7
Q

sources of protein

A

ASFs main source

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8
Q

complex mixture of nutrients and non nutrients, associated with higher risk of heart disease, diabetes, cancer, simple and polysaccharides

A

carbs

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9
Q

energy storage in liver and muscle, rapidly mobilized

A

glycogen

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10
Q

storage form of glucose in plants, acts as fiber

A

starch

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11
Q

major component of dietary fiber, humans can’t digest

A

cellulose

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12
Q

contain entire grain kernel

A

whole grains

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13
Q

enriched with B vitamins and iron

A

refined grains

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14
Q

general rule about grains

A

make half your grains whole

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15
Q

recommended to be 20-30 percent of daily diet, groups of chemical compounds that contain fatty acids

A

fats

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16
Q

linked with diseases, replaced with saturated fats

A

trans fats

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17
Q

regulatory role, carrier of vitamins, olives are healthy example

A

fats

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18
Q

body synthesizes it, precursor to sex hormones and vitamin D

A

choloesterol

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19
Q

what type of fats are best

A

monounsaturated

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20
Q

rich in vitamins, lowers risk of heart disease

A

fish oil

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21
Q

why is fat important

A

major source of energy, important for kids, important for growth and development

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22
Q

sources of saturated fat

A

cheese, beef, milk, oil, ice cream

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23
Q

calcium is an example, needed for bone health

A

macromineral

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24
Q

190 million children deficient of this, aids in vision, skin, immune system, and reproduction

A

vitamin A

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25
Q

what is vitamin A fortified into

A

sugar, maize flour, rice, wheat

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26
Q

carrots fortified, targets poor and rural, cost effective

A

vitamin A biofortification

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27
Q

mineral that is an essential micronutrient found in soil and seawater, essential for endocrine system, deficiency can lead to hypothyroidism

A

iodine

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28
Q

what alleviated iodine deficiency

A

iodized salt

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29
Q

what can cause anemia

A

vitamin A deficieny and iron deficiency

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30
Q

needed to breath, found in hemoglobin and myoglobin, only absorb a little from food

A

iron

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31
Q

good source of bioavaialble iron

A

ASFs

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32
Q

what is vitamin A important for

A

vision, reproduction, growth

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33
Q

lack of iron can lead to

A

anemia, weakness, short attention span

34
Q

lack of zinc caused gerbil fur

A

to turn white

35
Q

all people have safe and nutritious food at all times

A

food security

36
Q

food that is free of pathogens, unsafe additives, and contaminants

A

food safety

37
Q

consumer attributes (origin, freshness, nutrition)

A

food quality

38
Q

toxic compounds naturally produced by fungi

A

mycotoxins

39
Q

common mycotoxins

A

aflatoxin, fumonisin, ochratozin, patulin

40
Q

drivers of contamination

A

field contamination, post harvest practices, household, body

41
Q

increasing temps lead to

A

climate stress, insect attack, plant disease, aflatoxins

42
Q

what are mycotoxins associated with

A

stunting

43
Q

disease transmitted through contaminated food

A

foodborne disease

44
Q

three ways food becomes unsafe

A

biological (blood, meat knife), physical (glass), chemical (copper, counter cleaner)

45
Q

CDC recommendations for food safety

A

clean, separate, cook, chill

46
Q

microbio food illness

A

bacteria, viruses, parasites, fungi

47
Q

control pathogen growth through FATTOM

A

food, acidity, time, temp (between 41-135 degrees safe), oxygen, moisture

48
Q

cook step

A

pathogen kill step

49
Q

transfer of microorgs from one food to another

A

cross contaminationt

50
Q

transfer of allergen directly or indirectly

A

cross contact

51
Q

calendar date telling timeframe for best quality

A

open dating

52
Q

product code that identifies date and time of production

A

closed dating

53
Q

what can be an issue

A

contaminated water

54
Q

what contaminated water

A

lead, pollution, microplastics

55
Q

follows food from farm to plate

A

food traceability

56
Q

key data elements

A

who what when where why

57
Q

challenges to food traceability

A

cost, low tech, security goegraphy, enviroment, infrastrcuture

58
Q

investigation of outbreak

A

what is problem, what is the cause, what can we do

59
Q

water soluble B vitamin, naturally in foods

A

folate

60
Q

synthetic version of folate, used to fortify food

A

folic acid

61
Q

why is supplemental folic acid more bioavailable

A

easily digested

62
Q

normal red blood cell, prevent anemia, maintain CNS, promote growth and development

A

why we need folate

63
Q

folate deficiency effects

A

birth defects, anemia, weakness, etc.

64
Q

how do genetics contribute to folate deficiency

A

interfere with normal metabolism

65
Q

examples of birth defects

A

anencephaly, spina bifida

66
Q

why do u need folic acid before and during pregnancy

A

prevent defects

67
Q

natural sources of folate

A

leafy green veggies, fruits, legumes, whole grains

68
Q

folic acid fortification

A

fortified cereals and breads, success

69
Q

what do babies rescued with folic acid have

A

higher risk of heart disease due to polymorphisms

70
Q

what may folic acid do

A

raise risk of cancer, and decrease cognitive function in elderly

71
Q

found in ASDs, needed for DNA methylation and synthesis

A

vitamin B12

72
Q

sources of B12

A

liver, clams, nutritional yeast

73
Q

why is data important in global health

A

making policy, funding, find problems, tell if policies are working, motivate and shock us

74
Q

study of patterns, causes, and effects of health and disease in defined populations

A

epidemiology

75
Q

what do public health interventions need to be

A

cost effective

76
Q

data must be

A

equitable and accurate

77
Q

activities of persons traveling to and staying in places outside their usual environment

A

tourism

78
Q

tourism that takes full account of current and future impacts

A

sustainable tourism

79
Q

problems with tourism

A

environmental effects, animal ethics, orphanages, school visits

80
Q

is voluntourism ethical?

A

not usually, lots of white savior complex

81
Q
A

entom 203 (3 decks)

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