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WELL AP - Practice Exam 03/08/2020 > Nourishment Concept > Flashcards

Nourishment Concept Flashcards

1
Q

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

A

25-29.9

69% US

39% world

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2
Q

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

A

over 30

35% US

13% world

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3
Q

How many deaths worldwide from insufficient veggie and fruit intake?

A

2.7 million one of the top 10 health risks

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4
Q

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

A

Sugar-sweetened beverage

diabetes

metabolic syndrome

obesity

hypertension

depression

cavities

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5
Q

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

A

50% fruits and non-fried vegetables

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6
Q

Dietary guidelines - how many servings of fruits and veggies?

A

4 fruits, 5 veggie servings per day

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7
Q

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

A

30g

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8
Q

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

A

1 g

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9
Q

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

A

6-9 tsp 22+ tsp

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10
Q

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

A

4% adults 8% children

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11
Q

What are the 9 common food allergens?

A

peanuts

tree nuts

fish

shellfish

milk/dairy

egg

soy

wheat

gluten

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12
Q

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

A

48 million illnesses 128,000 hospitalizations 3,000 deaths

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13
Q

41 - Hand washing Sink dimensions?

A

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

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14
Q

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

A

removable cleanable drawer at bottom of unit

visual temp display

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15
Q

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

A

artificial colors, flavors, sweetners

brominated vegetable oils

potassium bromate

hydrolyzed veg protein HVP

BHA and BHT

MSG

nitrates/nitrites

sulfites

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16
Q

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

A

total calories

macros - protein, fat, carbs

total sugars

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17
Q

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

A

ceramic

cast iron

stainless steel

coated aluminum

glass

solid wood

18
Q

BPA - why is it a problem?

A

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

when exposed to heat or UV light

19
Q

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

A

650 calories or less

20
Q

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

A

10 inches

79 inches2

16 oz

21
Q

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

A

peanut-free

gluten-free

lactose-free

egg-free vegan

vegetarian

22
Q

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

A

organic and humane certified

23
Q

50 - food storage - Cold storage must meet 2 requirements

A

total volume 20 L/person

volume exceeds demand by 20%

24
Q

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

A

.1 m2 per person within 0.5 mi

soil

irrigation

lighting (interior)

plants

tools

25
Q

52 - mindful eating - communal eating space enough for ____% of occupants

A

25%

26
Q

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

A

Gluten

27
Q

An energy-providing nutrient made from fatty acids.

A

Lipid

28
Q

A nutrient needed by the body in large amounts.

A

Macronutrient

29
Q

A condition characterized by high blood pressure.

A

Hypertension

30
Q

A nutrient needed by the body in small amounts

A

Micronutrient

31
Q

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

A

Cardiovascular disease

32
Q

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

A

Vitamin

33
Q

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.

A

Carbohydrate

34
Q

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

A

Mineral

35
Q

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

A

Nutrient

36
Q

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.

A

Trans fat

37
Q

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

A

Metabolic syndrome

Hypertension

Depression

38
Q

Red and processed meat is associated with 5 health conditions

A

heart failure

heart disease

hypertension

cancer–colorectal and breast

39
Q

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

A

diabetes

cardiovascular disease

cancer–breast and gastro

40
Q

Required documentation for artifical ingredients (2)

A

operations schedule

spot check

WELL AP - Practice Exam 03/08/2020 (34 decks)

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