test 2 Flashcards
The human GI tract system is 350 cm long with 3 major sections: the stomach, the small intestine, the large intestine. True or False
False
Arrange the following digestive system components in their respective order:
-Mouth, stomach, small intestine, large intestine
mouth
stomach
small
large
Digestion is;
The process of breaking down food into absorbable nutrients
The transport of absorbed nutrients to the liver
The utilization of absorbed nutrients
The removal of unabsorbed nutrients
the process of breaking down food into absorbable nutrients
The average adult requires about ________ calories per day for basic (non-exercise) functions.
200-1500
1500-2500
2500-3500
3500-4000
1500-2500
Which of the following roughly equates to the amount of energy burned by the average adult per day?
Charging your phone 150 times.
Driving your car 100 miles.
Running a LED light for 12 hours.
Making a cup of coffee in a coffee pot.
charging your phone 150 timesn
Which of the following accounts for most of the calorie usage of an average low exercise adult.
Non-Exercise termogenesis
Basal metabolic rate
Exercise activity thermogenesis
Thermic effect of food
BMR
Short answer: Name one of the top two energy-consuming organs. ________________
brain
Where are most of the nutrients that we eat absorbed?
Mouth
Esophagus
Stomach
Small intestine
small intestine
does digestion begin in the mouth (true or false)
true
T/F - The stomach is surrounded by muscle.
true
Which factor is most important is breaking down proteins in the stomach?
Temperature
Acidity
Mucosal layer
Sodium bicarbonate
acidity
Which of the following is absorbed though transporters in the gut endothelium?
Proteins
Amino acids
Complex carbohydrates
Glycogen
amino acids
Metabolism is;
The process of breaking down food into absorbable nutrients
The transport of absorbed nutrients to the liver
The utilization of absorbed nutrients
The removal of unabsorbed nutrients
the utilization of absorbed nutrients
What is an important implication of fats being absorbed into the lymphatic system instead of directly into the bloodstream like other nutrients?
Fat-soluble drugs avoid direct delivery to the liver (1st pass metabolism)
Red blood cells are usually fat deprived
Sugars cannot easily get transported to muscles
Fats are less processed than sugars
fat soluble drives avoid direct delivery to the liver (1st pass metabolism)
Chylomicrons, LDLs, HDLs are;
Cholesterols that are critical for cell-cell signaling
Fat globules that transport lipids throughout the body
Complex carbohydrates that provide cellular energy
Structural proteins for muscle cells
fat globules that transport lipids throughout the bodyb
Catabolism and anabolism are opposite processes in metabolism. Catabolism is how our bodies break down absorbed molecules like glucose into smaller molecules to create energy. What is anabolism used for?
To extract any remaining energy from the products of catabolism.
To provide the enzymes needed by our cells.
To construct molecules needed by our bodies but not acquired in our food.
To regenerate essential metabolites.
to construct molecules needed by our bodies but not acquired in our food
Adenosine triphosphate (ATP) is
A molecule used by our cells to store energy (energy carrier).
A protein subunit.
Part of a chylomicron.
An important component of our digestive system.
a molecule used by our cells to store energy (energy carrier)
Which is described as a chemical (non-immunogenic) response to foods?
Food allergy b. Food intolerance
c. Peanut allergy d. Celiac disease
b- food intolerance
Which causes a risk for anaphylactic shock?
a. Food allergy b. Food intolerance
c. Celiac disease d. Metabolic disease
a- food allergy
Short answer: What are 4 of the 9 major food allergy groups?
peanuts
tree nuts
eggs
fish
Which is faster to respond to pathogens?
Adaptive immune system
Innate immune system
innate immune system
Colonization of the human GI tract by microorganisms is influenced by many factors except__________.
Peristalsis
Gastric acidity
Human milk oligosaccharides
The immune response
peristalsis
Probiotic foods;
Contain live microorganisms
Promote the growth of microorganisms already in the digestive tract
Are rich in simple carbohydrates
Are tightly regulated by the FDA
contain live microorganisms
Prebiotic foods;
Contain live microorganisms
Promote the growth of microorganisms already in the digestive tract
Are rich in simple carbohydrates
Are tightly regulated by the FDA
promote the growth of microorganisms already in the digestive tract
The human gut microbiome is usually fully developed by the age of;
At birth
Around 3 years of age
Around 10 years of age
Depends on exposure to allergens
around 3 years of age
Antibiotics impact which of these gut microorganisms the most?
Bacteriophages
Bacteria
Viruses
archaea
bacteria
The average human contains 400+ species of bacteria. True or False
true
Humans usually contain more bacterial cells than human cells. True or False
true
Short answer: What are two differences between a bacteria and a virus?
Bacteria are living organisms that can reproduce on their own, while viruses are not living organisms and need a host cell to reproduce.
Bacteria have a cellular structure with a cell wall and membrane, whereas viruses are made up of only a protein coat and genetic material (DNA or RNA).
Short answer: Name two ways that microorganisms in our digestive tract help us.
AID IN DIGESTION AND SUPPORT IMMUNE FUNCTION
Aid in digestion by breaking down complex carbohydrates and fibers that the human body cannot digest on its own.
Support immune function by preventing the growth of harmful pathogens and stimulating the immune system.
Which type of biological hazard causes most foodborne illness?
bacteria b. viruses
c. fungi d. prions
bacteria
Which are always intracellular pathogens?
Bacteria b. viruses
c. fungi d. Prions
viruses
Which two are used to control bacterial pathogens?
antibiotics b. Ivermectin
c. bacteriophages d. Retroviruses
antibiotics and bacteriophages
Which is an important bacterial foodborne pathogen?
Hepatitis A b. Salmonella
c. Bird flu d. Giardia
salmonella
Which is not a common way of preventing foodborne illness?
Cooking food b. Vaccination
c. Storing foods in the fridge d. Prophylactic antibiotics
b- vaccinations
T/F - Norovirus can replicate on food.
false
T/F - Bacteriophages cause significant disease in humans.
false
T/F - Most foodborne illnesses are undiagnosed (no determination of cause).
true
Short answer: Why are pathogens that infect our food (e.g., bird viruses) generally not a major concern for people? Why is the current bird flu outbreak a potential concern?
Pathogens that infect food, like bird viruses, are generally not a major concern for people because they typically do not spread easily from animals to humans or require close contact. The current bird flu outbreak is a potential concern because certain strains, like H5N1, have shown the ability to infect humans and could mutate to spread more easily between people, posing a risk for a pandemic.
Short answer: What types of foods are generally at the highest risk of containing foodborne pathogens? Why?
Foods that are generally at the highest risk of containing foodborne pathogens include raw meat, poultry, seafood, eggs, and unpasteurized dairy products. These foods are more susceptible to contamination due to handling, storage conditions, or exposure to pathogens during production. Raw or undercooked foods, especially those of animal origin, provide an ideal environment for harmful bacteria, viruses, and parasites to thrive
Which of the following statements about freeze-drying is incorrect?
a. Ice cream can be freeze dried.
b. Instant coffee is made using freeze drying.
c. Freeze-drying combines two preservation methods: freezing and drying.
d. Freeze-drying utilizes ultraviolet light (UV) technology for drying purposes.
d freeze drying utilizes ultraviolet light (UV) technology for drying purposes
Which of the following statements about pasteurization is incorrect?
a. Pasteurization is a mild heat treatment.
b. Pasteurization is named after Louis Pasteur.
c. Pasteurization kills most spoilage organisms.
d. Pasteurization kills spore forming pathogenic bacteria.
d pasteurization kills spore foaming pathogenic bacteria
Which of the following is an antimicrobial used in cured meats?
a. Ozone
b. Nitrites
c. Chlorine
d. Peroxides
b nitrites
. The following represent changes that can take place in foods except __________:
a. Microbiological changes
b. Enzymological changes
c. Chemical changes
d. Irrational changes
d irrational changes
The following represent changes that can take place in foods except __________:
a. Microbiological changes
b. Enzymological changes
c. Chemical changes
d. Irrational changes
d irrational changes
Which of these foods are most likely to contain nitrite preservatives__________:
a. Hot dogs
b. Salsa
c. Canned soups
d. Lettuce
a hot dogs
Which of the following statements is correct about water activity (aw) in foods?
a. High water activity can stop growth of foodborne pathogens.
b. Water activity is synonymous with moisture content.
c. Water activity is synonymous with relative humidity.
d. Water activity represents available water in foods.
d water actively represents available water in foods
What agency is responsible for monitoring food labels?
a. Food and Drug Administration
b. United States Department of Agriculture
c. Center for Disease Control
d. Idaho Department of Health and Welfare
a food and drug administration
Food labels are not required for:
a. Packages less than 6 oz in size
b. Fresh fruits and vegetables
c. Single serving packages
d. Ice cream bars
b fresh fruits and vegetables
- T/F - Serving size is based on the recommended amount of that food you should eat.
false
Short answer - What is one recent change made to food labels?
One recent change made to food labels is the inclusion of added sugars. The new label requires the amount of added sugars to be listed separately, helping consumers differentiate between natural sugars (like those in fruit) and sugars added during processing.
Short answer: What are two reasons that we cook our food?
Two reasons we cook our food are:
To improve safety by killing harmful bacteria and pathogens.
To enhance flavor and texture, making food more enjoyable and easier to digest.
Products from the Maillard reaction are;
Easy to digest b. Provide flavor
c. are subunits of a polymer d. Require two types of proteins.
b provide flavor
Which is not a way that cooking makes our food more digestible?
Denatures proteins b. Hydrolyses bonds in polymers
c. Breaks down binders d. Saturates lipids
d saturate lipids
Which method of cooking penetrates ½-1” into foods?
Conduction b. Convection
c. Radiation d. Induction
a conduction
T/F - Most bacteria will die when exposed to temperatures of 130 deg F for 5 minutes.
true
T/F - Pathogens have the same thermal tolerance.
false
Short answer: What are two of the four types of heat transfer? (2 pts)
Conduction – Heat transfer through direct contact between materials.
Convection – Heat transfer through the movement of fluids (liquids or gases).
Radiation – Heat transfer through electromagnetic waves, such as from the sun or a heat lamp.
Induction – Heat transfer through electromagnetic fields, often used in induction cooktops.
Short answer: What are two of the four media for heat transfer? (2 pts)
Solids – Heat can be transferred through solid materials, such as metal or cooking utensils.
Liquids – Heat can be transferred through liquids, like water or oil, during cooking or boiling.
Discuss two (2) examples of market trends in consumer preferences and why they are important
Plant-based and Vegan Foods: Consumer preference for plant-based and vegan foods has been on the rise in recent years. This shift is driven by increased awareness of health, environmental concerns, and ethical considerations regarding animal welfare. The importance of this trend is significant for the food industry, as it opens up new market opportunities for plant-based protein products, dairy alternatives, and meat substitutes. Companies are adapting by offering a broader range of plant-based options to meet growing demand and cater to health-conscious consumers.
Health and Wellness Focus: There has been a growing demand for foods that promote health and wellness, such as low-sugar, gluten-free, and functional foods (those with added health benefits like probiotics or antioxidants). Consumers are becoming more conscious of the impact of their diet on long-term health, particularly in response to rising concerns about chronic diseases like diabetes and heart disease. This trend is important because it has led food manufacturers to reformulate products to meet these health demands, influencing labeling, marketing, and ingredient sourcing in the food industry.
Write the calorie contribution next to the food component. Options are 0, 4, 7, 9.
______ kilocalories/gram for Carbohydrates
______ kilocalories/gram for Lipids
______ kilocalories/gram for Proteins
______ kilocalories/gram for Water
______ kilocalories/gram for Alcohol
4- carbs
9- lipids
4- proteins
0- water
7- alcohol
