Nourishment Concept Flashcards
An organic nutrient that is required in small amounts to help regulate body processes.
Vitamin
A condition characterized by high blood pressure.
Hypertension
Which is the number of the Features Nourishment?
Features 38 - 52
38 - 45 (P) no Core & Shell
46 - 52 (O)
What is the BMI (Body Mass Index) of an overweight person?
What % of US population % of world population?
BMI 25 - 29.9 = overweight
69% US
39% world
F38 - Fruits and Vegetables (Variety, Promotion)
p1 A - How many varieties of Fruits and Vegetables?
p1 B - Which % of available options of veggies and fruit?
p2 - What does require the part 2?
p1-
A- At least 2 varieties of fruit (no added sugar) and 2 non-fried vegetables
B- At least 50% of available food options are fruits (no added sugar) and/or non-fried vegetables.
p2-
- Fruits and vegetables visible and accessible thanks to position or visual display.
- Vegetable at the beginning
- Fruits next to the checkout
F39 - Processed foods (Refined ingredients, Trans fat)
p1 - What are the limits for part 1?
- NO beverage with sugar > 30g per container
- NO non-beverage with sugar > 30g per serving
- At least 50% of beverages with sugar < 1g per 16mL
- At least 50% of food with grain flour → whole grain
F39 - Processed foods (Refined ingredients, Trans fat)
p2?
Trans fat prohibited (chiamati anche Partially-Hydrogenated Oils)
F40 - Food Allergies (Labeling)
What % of adults and children have allergies?
4% adults 8% children
F40 - Food Allergies (Labeling)
What are the 9 common food allergens?
Label requested (packaging, menu, signage) for 9 allergens:
- peanuts
- tree nuts
- fish
- shellfish
- milk/dairy
- egg
- soy
- wheat (grano)
- gluten
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
Foodborne illness causes how many annual deaths and illnesses in US?
48 million illnesses - 128,000 hospitalizations - 3,000 deaths
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
p1 - What are the supplies for each sink?
p2 - To reduce contamination each sink must have___
Supplies for properly hand washing to reduce pathogens
p1
- fragrance-free soap
- disposable paper-towels
p2
- disposable and sealed soap cartridges or bar soap with a soap rack
F41 - Hand washing (Supplies, Contamination reduction, Sink dimension)
p3 - Sink dimensions?
basin 23x23x25 cm (9x9x10”)
F42 - Food contamination (Cold storage)
2 requirements for cold storage of raw meats and fish?
- At least 1 removable cleanable drawer at bottom of unit
- Visual temperature display
F43 - Artificial ingredients (labelling)
What are the 11 artificial ingredients that must be labeled?
Allow consumers to make informed nutritional decisions thanks to 11 labels:
- artificial colors
- artificial flavors
- artificial sweetners
- brominated vegetable oils
- potassium bromate
- hydrolyzed veg protein HVP
7-8. BHA and BHT
- MSG
- sodium nitrates/nitrites
- sulfites
F44 - Nutritional information
What 3 contents are required on labels?
- total calories
- macros - protein, fat, carbs (macro e micronutrienti)
- total sugars
F45 - Food Advertising (Advertising, Messages)
p1 and p2?
p1 - no promote processed food
p2 - Eating or common areas must include at least 3 instances of messaging:
- Encouraging natural and whole foods
- Discouraging processed and sugary foods and beverages.
F46 - Safe Food Preparation cooking materials and cutting surfaces (Cooking, Cutting)
p1 - What are the acceptable materials for cooking? (6)
p2 - What are the acceptable material for cutting surfaces? (5)
6 Cooking:
- ceramic
- cast iron (ghisa)
- stainless steel (acciaio inossidabile)
- coated aluminum (rivestito)
- glass
- solid wood (massello)
5 Cutting:
- marble
- plastic
- pyroceramics
- glass
- solid wood
F47 - Serving sizes (Meals, Dishware)
p1 - For half of the available entrees should be available a reduct sizes versione with calories < ___?
< 650 calories and cost less of full size
F47 - Serving sizes (Meals, Dishware)
p2 - Dinnerware sizes limits?
- Circular plates diamaters < 25 cm (10”)
- Non circular < 507 cm2 (79 inches2)
- Cups and Bowls < 473 ml (16 oz)
F48 - Special diets (Food alternatives)
Which are the 6 options to include:
- peanut-free
- gluten-free
- lactose-free
- egg-free
- vegan
- vegetarian
F49 - Responsible food production (Sustainability Agriculture, Human Agriculture)
p1 - p2 - Produce, meat, eggs and dairy must be certified____
p1 - Federally Certified Organic (based on country)
p2 - Federally Certified Organic (based on country) and Humane Certified
In the U.S. → Certified Organic are: Organic Foods Production Act / National Organic Program
F50 - Food storage
Cold storage must meet 2 requirements?
- total volume 20 L/person (max 7000 L)
or
- volume exceeds demand by 20%
F51 - Food production (gardening, planting support)
p1 - p2 - How much space per person and what 5 supplies need to be provided?
> 0.1 m2 per person within 0.8 km by the project boundaries
5 planting supplies:
- soil (planting medium)
- irrigation
- lighting (indoor space)
- plants
- tools
F52 - Mindful eating (eating space, furnishing)
p1 - Communal eating space enough for ____% of occupants
p2 - Which are the (4) mandatory furnishing?
25%
4 groups of Furnishing:
- Refrigerator, microwave, and sink, for employee use
- Eating utensils for employee use
- Food storage units for employee
- Dish-washing amenities
Red and processed meat is associated with 5 health conditions
- heart failure
- heart disease
- hypertension
- cancer–colorectal and breast
A type of protein found in the endosperm of cereal grains such as wheat, rye, barley, and spelt.
Gluten
What is an organic food?
Oganic food is a food produced without the use of chemically fertilizers, stimulants, antibiotics, pesticids…
An inorganic nutrient that is required in small amounts to help regulate body processes.
Mineral
A nutrient needed by the body in small amounts
Micronutrient
What’s an SSB? what are 6 health risks?
Sugar-sweetened beverage
Risks:
- diabetes
- metabolic syndrome
- obesity
- hypertension
- depression
- cavities (carie)
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source to support bodily functions and physical activity.
Carbohydrate
A nutrient needed by the body in large amounts.
Macronutrient
A class of medical conditions that affects the heart and blood vessels. Also known as heart disease.
Cardiovascular disease
An energy-providing nutrient made from fatty acids.
Lipid
Low fruit and veg intake is associated with 3 health conditions?
- diabetes
- cardiovascular disease
- cancer–breast and gastro
What’s the BMI (Body Mass Index) of an Obese person?
What % of US population % of world population?
BMI > 30
35% US
13% world
How many deaths worldwide from insufficient veggie and fruit intake?
2.7 million one of the top 10 health risks
Required documentation for artificial ingredients (2)
operations schedule
spot check
How many teaspoons of sugar are recommended per day? What’s the average consumed?
limit 6-9 tsp → in US 22+ tsp
Dietary guidelines - how many servings of fruits and veggies per day?
4 fruits and 5 vegetables per day
BPA - why is it a problem?
a phenolic-based chemical, mimics/interferes/disrupts the body’s natural hormones
when exposed to heat or UV light
The average daily intake of calories in the U.S. has increased 25% from 1970 to 2010. What is the current daily energy intake in the U.S. per 2010 data?
2600 cal
A chemical that is required for metabolic processes, which must be taken from food or another external source.
Nutrient
An unsaturated fatty acid with hydrogen atoms on opposite sides of a double carbon bond, which makes its structure similar to a saturated fat. Also known as a partially hydrogenated oil or trans-fatty acid.
Trans fat
BMI of underweight
< 18,5
