Final Flashcards
Describe how microbial food poisoning can be prevented and identify foods that are particularly troublesome.
Foods that Pose Danger
- meat, poultry, eggs (particularly undercooked)
- cooked vegetables and cooked grains
- melons, sprouts
- unpasteurized milk or juice
- honey (for infants)
Clean
- wash hands
- keep surfaces clean
- separate raw foods, prevent cross-contamination
Identify the temperature danger zone and safe temperatures for refrigerators and freezers and for cooking foods
Danger Zone - between 40-140 F, can only stay in zone for 2 hours, fridge be between 32-40, freezer below 32 (around 0)
- thaw foods in fridge, 5 pounds for 24 hours
- store left overs in shallow dish, dont eat after 4 days
Temps for food
- 145 F, Beef, fish (roast,steak)
- 160 F, Ground pork, beef, veal, lamb, egg dishes
- 165 F, Poultry, stuffing, casseroles
Describe food preservation techniques and their effects on foods
Irradiation - makes food safer Types of Food processing - Canning, uses heat to kill bacteria, bad nutrient retention - Freezing, Good nutrient retention - Drying, good nutrient retention
Trade offs
- Increase availability of food
- Increase food safety
- Increase convenience
- Increase Nutrients (fortification)
- Decrease some nutrients
Describe possible long-term health complications of environmental contaminants in food and how consumers can minimize their exposure.
Pesticides
Pros: Get more crop, lower price
Cons: Can be harmful to humans
- EPA tolerance limits pesticide residues allowed on foods
Limit: Wash fruits/vegetables, trim fat off meats
Animal Drugs:
Hormones: Bovine somatotropin (bST) - hormone that is produced in cows when they are lactating. so bST is naturally in the milk.
antibiotics: become resistant to antibiotics if we are getting them in our products. antibiotics are only given to animal when the animal is ill, just like humans
Animal Diseases: Not related to sanitation ex. Mad cow disease, avian flu Environmental Contaminants - Mercury, minimata disease (from fish) -mackerel, shark, swordfish, tilefish
Summarize pros and cons of “organic” foods and GMOs
100% Organic: Grown without synthetic pesticides or fertilizers in past three years, not genetically modified
GMO:
why: more crop, pesticides are not needed
concerns: intermixing
Describe the purposes and safety of food additives.
FDA determines if additives are safe
-GRAS list
- Have to have a reason to be added
ex. sugar and salt
- trans fat is on it but may be taken off
Specific additives
- Nitrite (pink color in meat) prevent rancidity
- Sulfites, prevent oxidation, can cause headaches
- MSG, flavor enchancer
- Artificial sweeteners
- Fat replacers
Identify changes in nutrient needs (for energy, protein, folate, and iron) during pregnancy.
Energy - 300 extra calories a day
Protein - 15 g extra
Folate - Take when planning to get pregnant, works with B12 to form neural tube, lack of it causes spina bifida and anacephaly
Iron - Need iron supplement
Identify recommended weight gains for underweight, healthy weight, overweight, and obese women. Identify potential consequences of weight gain outside the recommended range.
Underweight 28-40 pounds Healthy 25-35 Overweight 15-25 Obese 11-20 Risks of underweight and obesity - Underweight low birth weight baby - Obese Heart or neural tube defects
Describe ways to manage nausea/vomiting, heartburn, and constipation during pregnancy
Nausea - smaller meals, more frequent, eat slowly
- eat dry toast or crackers
Constipation - high fiber foods, liquid, exercise
Heartburn - dont fill stomach up, small meals
Identify factors that influence breast milk production and composition
If the mother is getting adequate nutrition the production will go up. The quality is rarely affected but production could go down if mother is malnourished
Identify benefits of breastfeeding for mother and child
Psychological - bonding with early infant contact,brain development
Nutritional - optimal nutrition (vitamin D), breast milk is more digestible
Maternal Health (moms) - less likely to have breast and ovarian cancer & type 2 diabetes, helps with postpartum depression
Infant Health - the breast milk is sterile, protective factors in breast milk particularly for immune system
Economic - FREE.
Environmental - no packaging to dispose of.
Describe developmental indicators that an infant is ready for solid foods
when they can hold their head up, and sit up on their own, around 4-6 months (ish) and are no longer thrusting their tongue
Describe the recommended timing and rationale for adding specific nutrient supplements and various kinds of foods to the infant’s diet between 0-12 months
0-4 mo, tongue thrust, milk only
4-6, solid foods if can sit up, pureed fruits/veg, rice cereal
6-8, starts pinching with fingers, pureed meats, 100% fruit juice
8-10, can hold onto bottle, add bread, cereals, pasta, yogurt
10-12, start to use utensils, cows milk
Supplements
Vit D, for exclusively breast fed babies
Iron fortified cereal at 6 months
Fluoride supplements, if not in water
Identify recommendations regarding childhood obesity
Get adult diseases (diabetes, high blood pressure)
- Eat breakfast everyday, more fruits/veg, less sugar drinks
- Be active 60 mins a day, no more than 2 hours screen time
- Family meals 5-6 times/week
Describe appropriate feeding and eating practices related to children’s developmental levels, growth patterns, and circumstances
Feeding a toddler - as many tbsp as there age Nutrients - Fiber, age+5 (2 yrs=7 g) - Fat, 30-40% - Vit/Min, DRI for age
Division of responsibility
Parent: What, when, where
Child: How much
Describe the relationship between nutrition and each of the following: food allergies and dental caries
food allergies - Top 8: peanuts, tree nuts, milk, eggs, wheat, soy beans, fish, shell fish - Can grow out by 5 Food Intolerance - Celiac disease, lactose intolerance Food Aversion - Child cannot handle food Hyperactivity - sugar does not cause hyperactivity Dental Caries - prevent by oral hygiene
Describe the nutrition needs and eating patterns of adolescence and ways to improve nutrient intake
Nutrient needs increase
- calcium and iron
growth spurts– eat a bunch, then wont eat as much
weight standards (according to gender and age)
eating patterns
-adult should be gatekeeper (have fruits & veggies on hand)
-EAT breakfast
-have snacks
Identify the benefits of family meals.
saves money
bonding with family
healthier
kids can help learn how to cook
Describe the characteristics and health consequences of anorexia nervosa.
- Self-starvation and excessive weight loss
- Intense fear of being “fat”
- Results from extreme calorie restriction
- Electrolyte imbalance (low blood potassium)
- Drops in body temp
- Decrease in heart rate and blood pressure
- Lanugo
- Osteoporosis
Describe the characteristics and health consequences of bulimia nervosa.
binge eating and purging
- Self-induced vomiting
- Excessive exercising
- Strict dieting or fasting
- Abuse of diet pills
- Laxatives
- Diuretics
- tears in esophagus
- swollen parotid glands
- tooth decays
- gum disease
- broken blood vessels in eyes
Potentially fatal electrolyte imbalance
Describe the characteristics and health consequences of binge-eating disorder.
compulsive overeating without purging
Describe the characteristics and health consequences of female athlete triad
- The female athlete triad involves the relationship and often sequential development of:
- Low energy availability
- Irregular menses
- Poor bone health
- An athlete with signs or symptoms of any one of these components should be evaluated for the other two because of this relationship
Describe how the physical changes of aging affect nutrient needs, and describe the obstacles to good nutrition for aging people.
Genes, diet, activity determine life expectancy, need less calories, more fiber, same carb/protein/fat, more fluid, vitamin A is more absorbed, need more vitamin D and B12, don’t need iron, more calcium and zinc
-Medication may impair absorption
higher risk for dehydration
bones are more breakable
Vegetable serving equivalents
1 cup except for leafy greens are 2 cups for one serving
Fruit serving equivalents
1/2 cup except dried fruit 1/4 cup
Protein serving equivalents
n general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce-equivalent from the Protein Foods Group.
MacroNutrient distributions
carb 45-65%
protein 10-35%
fat 20-35%
RDA
by age category and gender and meets 97-98% of nutrient needs
AI
amount to not develop a definciency
UL
at risk for toxicity
Proteins
Used for energy
build protein
non essential proteins
not stored long term
Negative and positive protein balance
Negative-using and breaking down faster than replaced- caused by illness, burns, fever
Positive- making protein- good example is pregnant women
