Test 4

Question 1

What is Fe+ deficiency anemia caused by

Answer 1

blood loss during menstruation
blood loss from ulcers, colon cancer, n hemorrhoids

Question 2

What increases iron absorption to promote healthy RBCs

Answer 2

Vitamin C n meat protein

Question 3

____ regulates the standards for meat, poultry, milk, n eggs

Answer 3

USDA

Question 4

Vitamin K functions
and Daily value

Answer 4

Blood clotting
80 mcg/day

Question 5

Coumadin (warfarin)

Answer 5

inhibits vitamin k dependent coagulation factors

Question 6

Folate: maternal deficiency
and RDA

Answer 6

Low folate levels linked to neural tube defects in fetus (spina bifida)
400 mcg/day

Question 7

Spina bifida

Answer 7

incomplete closure of SC, anencephaly brain, skull n scalp absent

Question 8

Large doses of folate can mask ____________ deficiency

Answer 8

Vitamin B-12

Question 9

In what year did FDA mandate fortification of grain products

Answer 9

1998

Question 10

Food sources of folate

Answer 10

asparagus

Question 11

Where is vitamin B-12 found in
DV

Answer 11

only in foods of animal origin
6 mcg

Question 12

Who are at risk of vitamin b-12 deficiency

Answer 12

vegans

Question 13

How much protein is recc per kg of person’s body weight

Answer 13

.8 - 1.7 g of protein

Question 14

Nutrients and formation of brain tissue

Answer 14

Fatty acids n Choline

Question 15

Omega-3 n omega-6 FAs

Answer 15

essential fatty acids: alpha-linolenic acid and lineoleic acid.

Question 16

Myelin sheaths around nerve composed of ____

Answer 16

iron

Question 17

Homocysteine

Answer 17

high levels (Amino acids formed from vit b06, b-12, folate, n Cl) put you at risk for alzheimer’s disease

Question 18

Iodine - when does myelination of nerves in utero happen

Answer 18

shortly after birth

Question 19

What does maternal iodine deficiency cause

Answer 19

mild cognitive defects > severe mental retardation > infant death

Question 20

10 Brain healthy foods

Answer 20

Green leafy veggies
Other veggies
Nuts
Berries
Beans
Whole grains
Fish
Poultry
Olive oil
Wine

Question 21

Physical activity lowers risk for

Answer 21

obesity, heart disease, hypertension, diabetes, n osteoporsis

Question 22

Where is glucose made from

Answer 22

Liver from glycogen and then it goes into bloodstream

Question 23

Aerobic glucose breakdown

Answer 23

supplies more ATP than anaerobic process, but releases energy more slowly

Question 24

Athletes need additional __ for repair of damaged myo tissue n synthesis of new muscle protein

Answer 24

AA’s

Question 25

sports drink recom

Answer 25

more than 60 mins activity

Question 26

Norovirus

Answer 26

2015: 12 outbreaks on international cruise ships
occured on 6 different lines
affected 1406 passengers and 130 crew members

Question 27

Why is food-borne illness common

Answer 27

preference for meat cooked “rare”

Question 28

Increases risk of food borne illness

Answer 28

washing hand prior to eating raw hamburger

Question 29

Food preservation methods

Answer 29

salt, sugar, smoke, fermentation, drying
limits h20 available for bacteria

Question 30

aseptic processing

Answer 30

simultaneously sterilizes the food and package separately before the food enters the package

Question 31

Food irradation

Answer 31

exposing food to radiation

Question 32

Bacteria causes food-borne illnesses in the 4 ways:

Answer 32

Food-borne infection
Toxin-mediated infection
Food-borne intoxication
Escherichia coli bacteria strain O157

Question 33

Food-borne infection

Answer 33

bacteria directly invades intestinal wall

Question 34

Toxin-mediated infection

Answer 34

bacteria produce harmful toxin as they colonize the GI tract

Question 35

Food-borne intoxication

Answer 35

bacteria secrete a toxin into food before it is eaten, which causes harm to humans after the food is ingested

Question 36

Escherichia coli bacteria strain O157

Answer 36

produces a toxin that causes severe illness

Question 37

protozoa

Answer 37

one celled animals, cryptosporidium and cyclospora

Question 38

Helminths

Answer 38

tapeworms, trichniella spiralis

Question 39

EPA

Answer 39

determines a pesticide causes no unreasonable adverse effects on people and environment, benefits outweighs risk.
enforced by FDA

Question 40

Temperature for thoroughly cooked meat
Beef and Fish
Pork
Poultry

Answer 40

Beef n fish - 145
Pork - 145
Poultry - 165

Question 41

Danger zone

Answer 41

temp. which bacteria grow quickly and not safe to store food more than 2 hours

Question 42

USDA food safety program

Answer 42

clean
separate
cook
chill