Public Health Flashcards
Danger Zone
40-140 F Bacteria like to grow at temperatures between
vitamin C and smoking
35 mg more
Which of the following vitamins should not be consumed in high amounts during pregnancy but requirements increase during lactation?
Vitamin A
During pregnancy, approximately 770 mcg/day. During lactation, 1300 mcg/day,
clostridium botulinum
C.botulinum is a food borne illness associated with contaminated canned goods. Honey can also contain spores of C. Botulinum which is why it is not recommended for children under 12 months old.
This food borne illness is not prevented through cooking methods:
staphylococcus aureus
Can only be prevented by proper handling and hygiene
Ground meats should be cooked to what temp.
160 F
CDC diabetes rate 2050
1 out of 3
Most pesticide residue by weight
potatoes
which nutrient is leached out in water after boiling
potassium
In the past 30 years, fructose has increased by
2000%
clams and mussels should be cooked
shells open during cooking
food borne illness characterized by bloody diarrhea, fever and abdominal cramping
campylo-bacter jejuni
top source of foodborne illness. Most often associated with drinking raw milk or eating raw or undercooked meat, shellfish, poultry.
Breastmilk
- store at room temperature for up to 6 hours.
- store in back of freezer for better temperature control
- refrigerate for a maximum of 8-10 days.
- Refrigerate at 39 degrees or less
Internal temperature for Beef, veal, pork, and lamb
145F with 3 minute rest time
higher folate intake is associated with decreased
pancreatic and colon cancer risk
hot food should be consumed within
2 hours. If not keep it in oven at a temperature higher than 140 F
Vitamin D sources
cooking oils, sunflower seeds, almonds
Hot dogs and deli meat internal temperature
165 F or when steaming hot.
low fat
3 g or less of fat per serving
Internal temperature for egg dishes
150 F Until eggs and yolk are firm
Dirty dozen list
- strawberries
- spinach
- kale, collard, mustard greens
- grapes
- peaches
6 pears - nectarines
- apples
- bell and hot peppers
- cherries
- blueberries
- green beans
clean fifteen
- carrots
- sweet potatoes
- Mangoes
- mushrooms
- watermelon
- cabbage
7.kiwi - honeydew melon
- asparagus
- sweet peas (frozen)
11papaya - onions
- pineapple
- sweet corn
- avocados
- eggplants
Riboflavin reduce by
cooking, exposure to sunlight, pasteurization, irradiation
low sodium must have
140 mg or less per standard serving
The growth of this type of harmful bacteria is not prevented by refrigeration:
Listeria can only be prevented by proper food handling and sanitation, such as washing hands, equipment, and cutting boards.
The vitamin K content in foods is reduced by
alkaline environments
Osteomalacia
associated with vitamin D deficiency and calcium malabsoprtion
Rickets in children
hard boiled eggs stay fresh
1 week.
According to the FDAs food guidelines, salmon should be cooked to an internal temperature
145 degrees
MVM should be approached cautiously with what population
smokers
large amounts of beta carotene or vitamin A because some studies linked these nutrients to an increased risk of lung cancer in smokers.
Store bacon in freezer for
1 month
folate content of foods is reduce by all of the following:
acidic environment
cooking
exposure to sunlight
Perishable food should not be left out at room temperature longer than :
1 hour
Discard food which has been left at room temperature longer than two hours. For temperatures above 90 F discard food after one hour.
The most commonly encountered nutritional problem seen in clinical practice in the UNited States is:
obesity
reheat poultry
165 F
Removing the germ and the outer layers of cereal grains may reduce the presence of which nutrient
Magnesium: present in the outer layers of cereal grains that is often removed during processing.
Three most preventable risk factors for preventing disease
- unhealthy diet
- smoking
- physical inactivity
whole chicken internal temperature
165 F
Fully cooked ham reheated to
140 F
Environemental protection agency recommends all of the following about fish consumption except
- salmon, pollock, and catfish are considered low mercury fish options
- eat 4 oz of low mercury fish per week.
- check local advisories about the safety of wild caught fish
- avoid eating swordfish, kind mackerel, and tilefish.
top to bottom order to store
ready to eat food; seafood; whole cuts of beef and pork; ground meat and ground fish; whole and ground poultry
at risk population for food borne illness do not include
- individuals with diabetes
- infants and young children
- pregnant women
fresh turkey stored in freezer for how long? refrigerator ?
1 year
1-2 days
opened package of deli meat will stay fresh in the fridge
3-5 days
vitamin A toxicity
pregnant women
smokers
workers exposed to asbestos
To reduce risk of lung cancer in smokers
vitamin C and vitamin A
beta carotene and vitamin C often work synergistically as powerful antioxidants. In this case, vitamin C reduce oxidized beta carotene (a result of smoking)
