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
