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Family and Consumer Science > Food & Nutrition > Flashcards

Food & Nutrition Flashcards

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1
Q

Jejuni

A

Raw poultry

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2
Q

Botulinum

A

Botulism

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3
Q

E. coli

A

Fruit and ground beef

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4
Q

Shigella

A

Salads

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5
Q

Staphylococcus aureus

A

Cream, ham and eggs

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6
Q

Beef, fish, and pork should be cooked at what temp?

A

145°

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7
Q

Ground beef and eggs should be cooked at what temp?

A

160°

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8
Q

Chicken should be cooked at what temp?

A

165°

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9
Q

HACCP

A

Hazard Analysis Critical Control Point.

The training of food service workers.

FDA run

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10
Q

Antioxidants?

A

Vitamins C, A, and E

Selenium, Lutein, Beta-carotene, Lycopene

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11
Q

Potassium

A

Helps maintain the body’s balance of fluid and helps with muscle and nerve actions.

Good sources are fruits (bananas, kiwi, oranges), veggies, meat, poultry, fish, dried beans and peas, and dairy products.

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12
Q

Vitamin A

A

Food value is closely related to green coloring in veggies.

Needed during pregnancy, but excess amount are considered toxic to baby and cause birth defects. RDA for pregnant women is 9-10,000 IU/day.

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13
Q

Iron

A

Important for infants.

Essential nutrient that helps develop the brain and central nervous system in growing bodies.

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14
Q

When subbing regular milk for butter milk it is important to add…

A

a tablespoon of lemon juice or vinegar.

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15
Q

Hypoglycemia

A

A condition of LOW blood sugar.

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16
Q

Hydrogenation

A

The process of turning vegetable oil into a solid.

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17
Q

Name a simple carbohydrate. Why?

A

Fruits are classified as simple carbohydrates because of how quickly they are digested and absorbed.

18
Q

The outer layer of a kernel of corn is made of __________

A

bran and is rich in fiber.

19
Q

Method of cooking that uses both dry and moist heat?

A

Braising

20
Q

The Dietary Guidelines for America

A

Provides authoritative advice about consuming fewer calories, making informed food choices, and being physically active to maintain a healthy weight, reduce risk of chronic disease, and promote overall health.

21
Q

F. I. T.

A

Frequency
Intensity
Time

22
Q

Children of fetal alcohol syndrome (FAS) are likely to display symptoms such as…

A 
Low birth weight
 (not obesity)
Poor coordination
Behavioral problems
Learning disabilities
23
Q

Saturated Fats

A

Solid at room temp.

Animal sources

“Bad” cholesterol

7% of daily calories

24
Q

Unsaturated Fats

A

Liquid at room temp.

Plant foods

Monounsaturated Fats - “good” cholesterol

25
Q

Alkali is when a food has a PH level over what number?

A

7

26
Q

A free living ocean bacteria that contaminates sea food

A

Vibrio vulnificus

27
Q

In regards to dry measurements conversions; A dash is equal to how much?

A

1/16 of a teaspoon

28
Q

In regards to dry measurements conversions; A pinch is equal to how much?

A

1/8 of a teaspoon

29
Q

A contaminant that causes a food to be considered toxic or poisonous, typically by a contaminant leakage or by excessive volume, is know as what?

A

A chemical contaminant

30
Q

In preparing dough for pie crust, the dough will be made more tender by the addition of what?

A

A little lemon juice to replace part of the liquid

31
Q

How many servings of meat and protein are recommended for pregnant women each day?

A

2-3

32
Q

A ketogenic diet is high in what?

A

High fat, adequate protein, low carbs

33
Q

Creating little holes in dough allows steam to escape. This is called ____________.

A

Docking

34
Q

All of the following are essential amino acids except:

Cysteine
Phenylalanine
Threonine
Tryptophan

A

Cysteine is a non-essential amino acid and can be found in dairy products, carrots, and asparagus.

35
Q

How many grams of fat are recommended for a 2,000 calorie per day diet?

A

44-78 grams

36
Q

Which of the following types of nutrients provides the body with essential amino acids required for synthesizing tissues and hormones?

Complete proteins
Simple carbs
Polyunsaturated fats
Fat-soluble vitamins

A

Complete proteins

37
Q

FSIS

A

The USDA’s food safety and inspection service

38
Q

Digested food is absorbed mainly where?

A

The small intestine

39
Q

The primary food safety concern associated with eggs

A

Salmonella

40
Q

A method of pricing that allows consumers to compare a product’s cost to the cost of similar products or to the same product in a different size

A

Unit Pricing

41
Q

Dark leafy greens, cheese, low fat milk and yogurt, book Choy, okra, broccoli, almonds, green beans, and fish canned with their bones are all good sources of what?

A

Calcium

Family and Consumer Science (6 decks)

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