Nourishment Concept Flashcards
What is the BMI of an overweight person -
what % of US population
% of world population
25-29.9
69% US
39% world
BMI of an Obese person
what % of US population
% of world population
over 30
35% US
13% world
How much $$ is spent annually marketing junk food to children and teens?
$1.6 billion
How many deaths worldwide from insufficient veggie and fruit intake?
2.7 million
one of the top 10 health risks
What’s an SSB? what are 6 health risks?
Sugar-sweetened beverage diabetes metabolic syndrome obesity hypertension depression
How many features in Nourishment?
15 features #38-45 are Preconditions (8) #46-52 are optimizations (7)
38 - veggies and fruit
At least ___% of available food options are fruits and ____vegetables
50% fruits and non-fried vegetables
Dietary guidelines - how many servings of fruits and veggies?
4 fruits, 5 veggie servings per day
39 - Processed foods - high in sugars/calories/fats:
No beverage with more than ____g of sugar per container is sold
30g
at least 50% of beverages have less than ____g of sugar per 8oz
15 g
How many teaspoons of sugar are recommended per day? What’s the average consumed?
6-9 tsp
22+ tsp
40 - Food Allergies
How many people have celiacs?
3 million
40 - Food Allergies
What % of adults and children have allergies?
4% adults
8% children
What are the 9 common food allergens?
- peanuts
- tree nuts
- fish
- shellfish
- milk/dairy
- soy
- egg
- wheat
- gluten
41 - Hand Washing
Foodborne illness causes how many annual deaths and illnesses in US?
48 million illnesses
128,000 hospitalizations
3,000 deaths
41 - Hand washing
Sink dimensions?
basin 9” in width and length
water column 10” long
42 - Food contamination
2 requirements for cold storage of raw meats?
1 - removable cleanable drawer at bottom of unit
2 - visual temp display
43 - Artificial ingredients
What are the 11 that must be labeled?
1-3. artificial colors, flavors, sweetners 4. brominated vegetable oils 5. potassium bromate 6-7. BHA and BHT 8. MSG 9. hydrolyzed veg protein HVP 10. nitrates/nitrites 11. sulfites
44 - Nutritional information
what 4 contents are required on labels?
- total calories
- macros - protein, fat, carbs
- micros - Vit A,C, Calcium, Iron
- total sugars
45 - Food Advertising
What 3 product types are banned?
1 - SSBs with more than 30g/container
2 - drinks with more than 15g per 8 oz
3 - white flour foods
46 - Safe Food Prep
cooking materials and cutting surfaces - what are the acceptable materials?
ceramic cast iron stainless steel glass solid wood
BPA - why is it a problem?
a phenolic-based chemical, mimics/interferes/disrupts the body’s natural hormones
47 - Serving sizes - meal sizes
A ____calorie version sold at lower cost should be made available for half of the available entrees.
650 calories or less
47 part 2 dinnerware sizes - what size limits for: non-circular plates, cups, circular plates, bowls
7-8-9-10 70" 8 oz 9.5" 10 oz
48 - special diets
include at least one option for each of the 6 groups:
- peanut-free
- gluten-free
- lactose-free
- egg-free
- vegan
- vegetarian
49 - Responsible food production
Produce, meat, eggs and dairy must be certified____
organic and humane certified
50 - food storage -
fridge space for workers to bring food from home should be at least ____ft3/person
0.7
51 - food production
gardening and planting support - how much space per person and what supplies need to be provided?
a) 1 ft2 per person within 0.5 mi
b) soil
irrigation
lighting (interior)
plants
tools
52 - mindful eating - communal eating space
enough for ____% of total group at once
within _____’ of _____% of occupants
enough for 25% of total group at once
within 200’ of 90% of occupants
