Key Concepts for Exam 5 Flashcards
1
Q
5 risk factors that contribute to heart disease:
A
- High LDL
- Diabetes
- High blood triglycerides
- Obesity
- Atherogenic diet
2
Q
5 lifestyle modifications to reduce risk of hypertension:
A
- Exercise
- Less alcohol
- Less stress
- Less sodium
- Eat healthy
3
Q
5 recommendations for treating diabetes:
A
- Nutrition therapy
- Insulin
- Weight loss
- Physical activity
- Healthy diet
4
Q
5 recommendations to reduce the risk of cancer:
A
- Environment
- Eat fruits and veggies
- Maintain healthy weight
- Physical activity
- Eat fiber and whole grains
5
Q
The cause of foodborne illness and 4 ways it can be prevented:
A
*Eating contaminated food
1. Clean food, utensils, and surfaces
2. Separate raw meats from other foods
3. Cook food at a hot enough temperature
4. Chill cold foods
6
Q
5 harmful substances not intended to be in food:
A
- Heavy metals
- Plastic
- Bacteria
- Pesticides
- Glass
7
Q
5 problems that may arise from biotechnology:
A
- Ethical dilemmas
- Disruption of natural ecosystems
- Introduction of allergens
- Introduction of diseases
- Introduction of toxins
8
Q
5 categories of food additives:
A
- Flavors
- Nutrients
- Antioxidants
- Texture/stability
- Food packaging
9
Q
5 factors that contribute to worldwide hunger:
A
- Political turbulence
- Armed conflicts
- Natural disasters
- Poverty
- Overpopulation
10
Q
5 side effects of nutrient deficiencies:
A
- Birth defects
- Learning disabilities
- Blindness
- Impaired immunity
- Premature death
11
Q
Ways to improve sustainability:
1. Soil
2. Livestock
3. Herbicides/pesticides
4. Water
5. Energy
A
- Soil: Rotate crops.
- Livestock: Maintain the animals’ health.
- Herbicides/pesticides: Use biological controls.
- Water: Irrigation during dry spells.
- Energy: Use machinery scaled to the job at hand.
