Nourishment Concept

Question 1

What is the BMI of an overweight person - what % of US population % of world population

Answer 1

25-29.9

69% US

39% world

Question 2

BMI of an Obese person what % of US population % of world population

Answer 2

over 30

35% US

13% world

Question 3

How many deaths worldwide from insufficient veggie and fruit intake?

Answer 3

2.7 million one of the top 10 health risks

Question 4

What’s an SSB? what are 6 health risks?

Answer 4

Sugar-sweetened beverage

diabetes

metabolic syndrome

obesity

hypertension

depression

cavities

Question 5

38 - veggies and fruit At least ___% of available food options are fruits and ____vegetables

Answer 5

50% fruits and non-fried vegetables

Question 6

Dietary guidelines - how many servings of fruits and veggies?

Answer 6

4 fruits, 5 veggie servings per day

Question 7

39 - Processed foods - high in sugars/calories/fats: No beverage with more than ____g of sugar per container is sold

Answer 7

30g

Question 8

at least 50% of beverages have less than ____g of sugar per 8oz

Answer 8

1 g

Question 9

How many teaspoons of sugar are recommended per day? What’s the average consumed?

Answer 9

6-9 tsp 22+ tsp

Question 10

40 - Food Allergies What % of adults and children have allergies?

Answer 10

4% adults 8% children

Question 11

What are the 9 common food allergens?

Answer 11

peanuts

tree nuts

fish

shellfish

milk/dairy

egg

soy

wheat

gluten

Question 12

41 - Hand Washing Foodborne illness causes how many annual deaths and illnesses in US?

Answer 12

48 million illnesses 128,000 hospitalizations 3,000 deaths

Question 13

41 - Hand washing Sink dimensions?

Answer 13

basin 9” in width and length water column 10” long

Question 14

42 - Food contamination 2 requirements for cold storage of raw meats?

Answer 14

removable cleanable drawer at bottom of unit

visual temp display

Question 15

43 - Artificial ingredients What are the 11 that must be labeled?

Answer 15

artificial colors, flavors, sweetners

brominated vegetable oils

potassium bromate

hydrolyzed veg protein HVP

BHA and BHT

MSG

nitrates/nitrites

sulfites

Question 16

44 - Nutritional information what 3 contents are required on labels?

Answer 16

total calories

macros - protein, fat, carbs

total sugars

Question 17

46 - Safe Food Prep cooking materials and cutting surfaces - what are the acceptable materials? (6)

Answer 17

ceramic

cast iron

stainless steel

coated aluminum

glass

solid wood

Question 18

BPA - why is it a problem?

Answer 18

a phenolic-based chemical, mimics/interferes/disrupts the body’s natural hormones

when exposed to heat or UV light

Question 19

47 - Serving sizes - meal sizes A ____calorie version sold at lower cost should be made available for half of the available entrees.

Answer 19

650 calories or less

Question 20

47 part 2 dinnerware sizes - what size limits for: circular and non-circular plates, cups and bowls

Answer 20

10 inches

79 inches2

16 oz

Question 21

48 - special diets include at least one option for each of the 6 groups:

Answer 21

peanut-free

gluten-free

lactose-free

egg-free vegan

vegetarian

Question 22

49 - Responsible food production Produce, meat, eggs and dairy must be certified____

Answer 22

organic and humane certified

Question 23

50 - food storage - Cold storage must meet 2 requirements

Answer 23

total volume 20 L/person

volume exceeds demand by 20%

Question 24

51 - food production gardening and planting support - how much space per person and what 5 supplies need to be provided?

Answer 24

.1 m2 per person within 0.5 mi

soil

irrigation

lighting (interior)

plants

tools

Question 25

52 - mindful eating - communal eating space enough for \_\_\_\_% of occupants

Answer 25

25%

Question 26

A type of protein found in the endosperm of cereal grains such as wheat, rye, barley, and spelt.

Answer 26

Gluten

Question 27

An energy-providing nutrient made from fatty acids.

Answer 27

Lipid

Question 28

A nutrient needed by the body in large amounts.

Answer 28

Macronutrient

Question 29

A condition characterized by high blood pressure.

Answer 29

Hypertension

Question 30

A nutrient needed by the body in small amounts

Answer 30

Micronutrient

Question 31

A class of medical conditions that affects the heart and blood vessels. Also known as heart disease.

Answer 31

Cardiovascular disease

Question 32

An organic nutrient that is required in small amounts to help regulate body processes.

Answer 32

Vitamin

Question 33

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.

Answer 33

Carbohydrate

Question 34

An inorganic nutrient that is required in small amounts to help regulate body processes.

Answer 34

Mineral

Question 35

A chemical that is required for metabolic processes, which must be taken from food or another external source.

Answer 35

Nutrient

Question 36

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.

Answer 36

Trans fat

Question 37

High consumption of SSBs can lead to which of the following? (3)

Answer 37

Metabolic syndrome Hypertension Depression

Question 38

Red and processed meat is associated with 5 health conditions

Answer 38

heart failure heart disease hypertension cancer--colorectal and breast

Question 39

Low fruit and veg intake is associated with 4 health conditions?

Answer 39

diabetes cardiovascular disease cancer--breast and gastro

Question 40

Required documentation for artifical ingredients (2)

Answer 40

operations schedule spot check