Nutrition Flashcards
Wash Hands for _______ with warm, soapy water.
20 seconds
Wash countertops and other utensils ___________________.
before and after use
Rise off ___________ and _________.
fruits
veggies
When germs spread from one food to another:
Cross-contamination
Use a _______ thermometer
food
Temperature danger zone:
_____° to _____ °
40°
140°
Foods kept out of the fridge for more than 2 hours should be thrown out
The 2 Hour Rule
Do not ______ foods at room temperature
room
DIspose of cooking oils and fats by…
collecting them in a jar
Contaminated foods that contain this bacteria:
Eggs, poultry, meat, unpasteurized milk or juice, cheese, raw alfalfa sprouts, melons, spices, and nuts
Salmonella
Contaminated foods that contain this bacteria:
Food or water, salads and sandwiches, foods contaminated in the fields
& contact with an infected person
Shigella
Sources of this bacteria:
Raw and undercooked poultry, unpasteurized milk, contaminated water
Campylobacter
Sources of this bacteria:
Undercooked ground beef, raw milk and juice, soft cheeses made from raw milk, raw sprouts, contaminated water, animals
E.coli
Lifestyle that includes only the light physical activity associated with typical day-to-day life
Sedentary
Lifestyle that includes physical activity equivalent to walking about 1.5-3 mils a day along with day-to-day activities
Moderate
Lifestyle that includes physical activity equivalent to walking more than 3 miles a day
Active
Caloric needs are based on three things…
age, activity level, and gender
“Under the new rules, school meals will have calorie minimums and maximums per meal based on the child’s age. For kindergarteners to 5th graders, meals must contain 550 to 650 calories, and for 9th-12th graders, meals must have 450 to 600 calories.”
“9th Grade Rule”
Not accurate because it’s based on the factor of age alone.
