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Food And Nutrition > Food Exam Review > Flashcards

Food Exam Review Flashcards

1
Q

Heat and fire safety

A

– do not allow water or other liquids near hot oil

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2
Q

In the event of a kitchen fire:

A

– know where the fire extinguisher, the power shut off box, first aide and the eyewash station is
– if fire starts on oven or microwave, keep the door closed and turn off oven and unplug microwave
– When using fire extinguisher, aim at the base of the fire – use baking soda or salt to extinguish grease fires
– stop, drop,and roll if clothing is on fire – never fan out a fire
– practice you’re fire escape routes and evacuate in the event of a large fire

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3
Q

Food safety:

A

– Keep raw items away from cooked items

– Wash all fresh produce

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4
Q

Cleaning:

A

–Do not reuse any containers that were used for raw food until they have been cleaned properly
– Wash hands with soap and hot water for 20 seconds before and after handling raw food

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5
Q

How do you respond to wounds?

A
  1. Clean the cut with soap and water
  2. Cover the cut with sterile gauze
  3. Apply direct pressure to the cut to stop bleeding
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6
Q

How do you respond to choking?

A
  1. Stand behind person
  2. Wrap arms around him/her and pull on their abdomen
  3. Pound on the person’s back
  4. Repeat
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7
Q

What is the danger zone for BAC?

A

– 4°C-60°C is when bacteria will multiply rapidly and should not be like that for more than 2 to 3 hours

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8
Q

What are the first two steps used to reduce the risk of foodborne illnesses? What do each of them mean?

A
  1. Clean – wash hands, utensils and surfaces with hot soapy water before, during and after preparing foods
  2. Separate – keep raw meats and poultry away from other foods during storage and preparation. For example, raw meets should be away from produce
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9
Q

What are the last two steps used to reduce the risk of foodborne illnesses? What do each of them mean?

A
  1. Cook – cook food thoroughly. Also, prepare food quickly and serve them immediately so BAC does not grow
  2. Chill – refrigerate or freeze foods that can go bad, prepared foods and leftovers within two hours
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10
Q

What is the washing order?

A
  1. Glasses
  2. Cutlery and utensils (no knives)
  3. Bowls and plates
  4. Pots, pans and baking dishes
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11
Q

About foodborne illnesses:

A

– FBI’s are the most serious accidents in the kitchen
– Foods can be contaminated before they are bought
– FBI’s can be deathly and can lead to food poisoning or illness
– About 1 million causes of these illnesses in Canada

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12
Q

What is direct contamination? What is cross-contamination?

A

Direct contamination: one raw foods are exposed to pathogens. EX: sneezing or coughing, raw foods, plants or animals are exposed to BAC in the soil or water
Cross-contamination: when bad micro organisms are spread to food through another object. EX: sneezing on hands and then touching the food

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13
Q

What are some causes and symptoms of FBI’s? #1

A

Botulism–Grows without oxygen
– Under processed foods
– Canned low acid foods
Same as stomach flu but contains death

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14
Q

What are some causes and symptoms of FBI’s? #2

A

E.coli– Found in animal intestines. EX: cattle.
– Leads to organ failure
– Stomach flu symptoms, kidney failure, brain damage, and death

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15
Q

What are some causes and symptoms of FBI’s? #3

A

Salmonella – raw and undercooked protein products, dairy products and fresh produce
– stomach flu symptoms
– cross-contamination

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16
Q

What are some causes and symptoms of FBI’s? #4

A

Listeria– found in soil or water
– affects the nervous system
– ice cream and dairy, meat, poultry,and seafood
– flu symptoms

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17
Q

What are some causes and symptoms of FBI’s? #5

A

Staphylococcus-found in human skin and noses
– produce toxins
– handmade foods
– flu symptoms

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18
Q

What does water do?

A

Water – the human body is 60% water – water is needed for digestion,absorption, circulation and Excretion to transport nutrients
– sports drinks are considered of little value

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19
Q

What do proteins do? What are essential Amino acids?

A

– Growth and repair of cells
–make hormones, enzymes and anti-bodies
–help immune system
Essential Amino acids(9)– Only in the food you eat
– if a food has 9 amino acids, it is a complete protein source. EX: meat
– If her food has less than 9 amino acids, it is an incomplete protein source. EX: plants

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20
Q

What are non-essential amino acids?

A

Non-essential amino acids(11)–manufactured by the body
– we need all 20 amino acids
– incomplete proteins can be combined. EX: rice and legumes

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21
Q

What are carbohydrates? What is a simple and complex carbohydrate?

A

– Primary source of energy
– cheapest and most easily digested fuel
Simple – one sugar unit: monosaccharides. EX: Glucose or sucrose
Complex – larger, more intricate: polysaccharides – many sugar units

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22
Q

Why do we eat complex carbs?

A

Complex carbs have more health benefits:
– can be burned efficiently for fuel
– makes you feel full longer
– are good sources of vitamins, minerals and fibres

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23
Q

Why do we eat simple carbs?

A

– Refined sugars
– not accompanied by other nutrients
– increases the calories in food

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24
Q

What are fats? Why do we need them?

A

– Fats are some times good for you. We need them because:

  1. Provides a source of energy
  2. Shock absorber – surrounds organs to protect against bumps and bruises
  3. Dissolves and carries vitamins in your body
  4. growth and development
  5. acts as an insulator
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25
Q

What are the three types of fat? What do each of them mean?

A
  1. Animal Fat– Products made by animals
    – sold at room temperature
    – high in saturated fatty acids
  2. Vegetable fat– liquid at room temperature
    – high in unsaturated fat
    3.trans-fatty acids
    – Are unnatural– created by adding hydrogen to unsaturated oils. EX: margarine
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26
Q

Why make trans fatty acids?

A

– Easier to spread

– last a bit longer

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27
Q

When does fat become an issue?

A

– Our bodies produce most of the fat
– excess fat is stored in arteries
– causes diabetes, obesity and heart problems

28
Q

What are minerals?

A

– Inorganic elements that come from the soil and water that are absorbed by plants and eaten by animals

29
Q

What are the three types of minerals?

A
  1. Macrominerals: Needed in large amounts– Calcium, phosphorus, and magnesium
  2. Electrolytes: Minerals to maintain a body’s food balance – potassium, sodium, and chloride
    3 Trace minerals: Needed in small amounts – iron, copper and zinc
30
Q

What does calcium do? What are the sources? How much do we need?

A

– Builds bones and teeth
– prevents osteoporosis
– In Dairy, broccoli and leafy greens
– We need 1300 mg a day

31
Q

What does Phosphorus do? What are the sources? How much do we need?

A 
– Forms healthy bones and teeth 
– helps body make energy 
– part of cell membrane 
– it is in most foods but the best source is dairy and fish
we need 1240 mg a day
32
Q

What does magnesium do? What are the sources? How much do we need?

A

– Helps nerves and muscles and nerves function
– Studies heart rhythm and keeps bones strong
– help to make energy and proteins
– they are in whole grains, leafy greens, and potatoes
– We need 360 mg a day and boys need 410 mg a day

33
Q

What does potassium do? What are the sources? How much do we need?

A

– Helps muscles and nervous system function
– balances water and blood and body tissues
– It is in broccoli and potato skins
– We need 4700 mg a day

34
Q

What does Iron do? What are the sources? How much do we need?

A

– Helps red blood cells carry oxygen
– iron deficiency is called anemia
– it is in red meats, lentils and beans
– we need 15 me a day and boys need 11 mg a day

35
Q

What does zinc do? What are the sources? How much do we need?

A

–Help with normal growth, immunity, and wound healing

– We need 9 mg a day and boys need 11 mg a day

36
Q

What are vitamins?

A

–Organic substances necessary for life – only a little of vitamins can’t be made by our bodies

37
Q

What are the steps for fat-soluble vitamins?

A 
Step 1: Eat food with the vitamin
Step 2: Vitamins are stored in fat
Step 3: vitamins wait around until they are needed 
Step 4: they are accessed when needed
(Vitamins I,D,E,K)
38
Q

What are the steps for water soluble vitamins?

A

Step 1: eat the food with the vitamin
Step 2: Vitamins travel through blood stream
Step 3: extra vitamins, when urinating
(Vitamin C, B1, B2, B6, Folic acid, B12, Biotin and Pantothenic acid)

39
Q

What does vitamin A do?

A

– Enable cell group and help us see colour

– found an orange fruits and veggies

40
Q

What does vitamin B do?

A

– Important in metabolic activity
– make energy and set it free
– found in eggs and dairy products

41
Q

What does vitamin C do?

A

– Found in fruits

– keeps body tissues, such as gums and muscles in good shape, healing cuts, and resisting infections

42
Q

What does vitamin D do?

A

Found in fish and egg yolks – forms and maintains strong bones and teeth, and helps to absorb calcium

43
Q

What does vitamin E do?

A

– Found and whole grains – maintains bodies tissues, protects lungs, and forms red blood cells

44
Q

What is an eating disorder?

A

– When a person eats or refuses to eat, in order to satisfy a mental need and not a physical need

45
Q

What is anorexia nervosa?

A

– Low bodyweight, distorted body image and a fear of gaining weight

46
Q

What are the symptoms of anorexia nervosa?

A

Physical: hair loss, bloated feeling, tired all the time, and dry skin
Emotional: guilt and shame of eating and low self-esteem
Behavioral: avoidance of snack food and substance abuse

47
Q

What is bulimia nervosa?

A

– Binge eating, vomiting, fasting, and the use of pills to make you go to the washroom and over exercising

48
Q

What are the symptoms of bulimia nervosa?

A

Physical: hair loss, tiredness and swelling of jaw
Emotional: low self-esteem, moody and preoccupation with food
Behavioral: binge eating, social withdrawal and over eating

49
Q

What is binge eating?

A

–Over eating and cannot stop

– lasts about two hours

50
Q

What are the symptoms of binge eating?

A 
– Eating rapidly 
– eat large amounts even after full 
– feelings of guilt 
– loss of sexual desire 
– low self-esteem
51
Q

What are the three types of body shapes? What are characteristics of each?

A

Ectomorph – skinny, lately muscles, low-fat without trying and difficulty gaining weight
Mesomorph – naturally lean, naturally muscular, naturally strong, lose fat easily and gain muscle easily
Endomorph – round body, gains muscle easily, high-level of body fat and slow metabolic rate

52
Q

What are the seven factors a meal planning of the family? (1-3)

A

Family size: this affects the amount of money needed, the preparation time, and the style of service preferred
Age: different ages need different foods in different amounts
Activity level: without exercise, the body requires more energy

53
Q

What are the seven factors a meal planning of the family? (4-6)

A

Food preferences: all families don’t like the same kinds of foods because of culture and tradition
Time: recipes vary greatly in preparation time required
Special diets: health considerations like diabetes influence what people eat

54
Q

What are the seven factors a meal planning of the family? (7)

A

Food budget: if money is limited, foods from basic ingredients prepared from scratch may be a better choice than fast foods

55
Q

The FACTTS and meal appeal

A

Flavor and aroma: avoid using food was similar flavors and aroma. EX: spicyX2
-Choose a variety of flavors that complement each other
Color: incorporate a variety of colors for visual appeal texture
Texture: choose a variety of textures. EX: soft, chewy, crispy,
Temperature: hot food should be served hot, and cold food should be served cold
Shape and size: dishes should vary in shape and size
– one can chopped, slice and dice
– one can use decorate of platters

56
Q

Which is the better by?
Size 1– $0.79/12 (fl.oz)= $0.79
Size 2– $1.19/19 (fl.oz)= $0.06
Size 3 – $2.49/28 (fl.oz)= $0.09

A

To find out which is the better by you have to divide the amount of money per weight by the weight.
– $1.19 divided by 19 oz is $0.06. So, size 2 is the best buy

57
Q

Package weight: 12 hot dogs
Cost package weight: 5.99 per hot dog
How many is one serving? 3 hot dogs

How many servings are in the pack? What is the cost per serving

A

Servings in pack: 12 divided by 3=c 4 (package weight divided by how many one serving is)
Cost per serving: $5.99 divided by 4= $1.497, so it is $1.50 per serving (cost per pack divided by the # of servings in the pack?

58
Q

what are the seven factors that affect her food choices? What do they mean?
(1-2)

A 
Nutritional/psychological– what our bodies required, nutrients 
– maintain healthy ways 
– energy needs
Emotional/psychological– we eat based on our mood 
– shows affection 
– security 
– comfort 
– nurtures
59
Q

what are the seven factors that affect her food choices? What do they mean?
(3)

A

Religious/cultural – dietary laws/restrictions. EX:
Muslim-no pork
– Some foods are popular for different cultures. EX:
Asian – rice/noodles

60
Q

what are the seven factors that affect her food choices? What do they mean?
(4-5)

A

Food availability – what is produced where you live? EX:
Canada doesn’t grow tropical fruits do to climates
Climate – different foods are available at different times of the year

61
Q

what are the seven factors that affect her food choices? What do they mean?
(6-7)

A

Family/social – resources available, what can we afford?
– Get together with friends. Eating is an activity
Media – what does media promote? Celebrity advertisement

62
Q

What are the four vegetarian diets?

1-2

A

Vegan diet: the most restrictive
– avoid all dairy products, eggs and meat
– they prevent diseases but lacks iron, protein and calcium
Lacto-vegetarianism
– Do not eat meat and eggs
– most likely to have a calcium deficiency

63
Q

What are the four vegetarian diets?

3-4

A

Pescaterians: least restrictive form of vegetarianism
– do not eat meat
– eat fish, dairy and eggs
Flexitarian: on and off vegetarians who eat lacto-ovo-vegetarian diet but eats meat sometimes

64
Q

Kitchen appliances

A

Dry measuring cup: plastic scoops
Pastry blender: breaks down butter if it is hard
Dutch oven: heavy pot with a cover

65
Q

Before beginning food preparation, what do you do?

A

–know where dangerous objects are

– Know where safety aids are

Food And Nutrition (1 decks)

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