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nutrition > unit 4 test > Flashcards

unit 4 test Flashcards

1
Q

which regulatory agency regulates pesticides?

A

the EPA (allows about 10k pesticides to be used, containing some 300 active ingredients)

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2
Q

what is the name of the regulatory agency that enforces standards of quality for our meat, poultry, milk and eggs?

A

food inspection service of USDA

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3
Q

how do you reduce your exposure to pesticides?

A

wash, peel and trim, select a variety, choose organic, use insect repellants safely

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4
Q

what are the different preservation methods?

A

salt, sugar, smoke, fermentation, irradiation, and drying

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5
Q

one of the goals for using many preservation methods is to remove _____ in a food.

A

water content or pathogens

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6
Q

type of food preservation that uses minimal doses of radiation to control pathogens in food, it breaks down the chemical bonds, cell walls, and DNA

A

food irradiation

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7
Q

what is the recommended cook temperatures for beef, fish, and pork?

A

145-170 degrees Fahrenheit

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8
Q

what is the recommended cook temperature for poultry?

A

165 degrees Fahrenheit

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9
Q

what is the “danger zone”?

A

the temperatures between 140 degrees Fahrenheit and 40 degrees Fahrenheit in which bacteria can grow quickly

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10
Q

single-cell organisms found in the food we eat, the water we drink, and the air we breathe

A

bacteria

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11
Q

typical symptoms of bacterial infection

A

vomiting, diarrhea, abdominal cramps

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12
Q

a foodborne illness that causes infection because the bacteria causes the illness

A

salmonella

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13
Q

types of foodborne intoxication viruses

A

clostridium botulinum, staphylococcus aureus, bacillus cereus

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14
Q

t or f: high temps kill bacteria but don’t deactivate toxins

A

true

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15
Q

can reproduce only after invading body cells, such as intestinal cells.

A

virus

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16
Q

about __% of foodborne illness cases go undetected because they result from viruses, with no easy way to test for them

A

70

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17
Q

number one pathogen contributing to domestically acquired foodborne illnesses

A

norovirus

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18
Q

one-celled animals, Cryptosporidium and Cyclospora

A

protozoa

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19
Q

tapeworms, Trichinella spiralis (round worms)

A

helminths

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20
Q

heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages

A

pasteurization

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21
Q

food and packaging materials are sterilized separately and brought together in a sterile zone, then come out as a shelf stable product

A

aseptic processing of food

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22
Q

factors that can lead to infertility

A

prolonged energy imbalance, PCOS, and high intakes of saturated & trans fats

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23
Q

In this trimester of pregnancy it is the most critical time of pregnancy, fetus develops rapidly, fetus is most susceptible to toxin exposure, mother should consume same amount of calories as she did before pregnancy but should choose more nutrient-dense foods

A

first trimester (1-13 weeks)

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24
Q

in this trimester, the fetus weighs about one ounce and looks more like an infant, fetus still susceptible to toxin exposure, this is when the mothers body prepares for lactation

A

second trimester

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24
Q

in this trimester, the fetus goes through rapid growth (doubles in length and weight increases 3-4 times), weighs about 7 to 9 pounds and is 20 inches long

A

third trimester

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24
Q

gestation is longer than 37 weeks

A

full-term pregnancy

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24
Q

infants weighing less than 5.5 pounds at birth

A

low birth weight

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25
Q

gestation is less than 37 weeks

A

premature

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26
Q

infants of _______ women have increased risk of birth defects, death early in life, and obesity in childhood

A

obese women

27
Q

infants of _______ women are more likely to have low birth weight

A

underweight women

28
Q

requirements for what nutrient increase by 50% during pregnancy?

A

folate

29
Q

how much additional protein is required in pregnancy?

A

an additional 25g

30
Q

weight gain goals of a mother with a bmi of less than 18.5 during pregnancy?

A

28 to 40 pounds

31
Q

weight gain goals of a mother with a normal bmi during pregnancy?

A

25 to 35 pounds

32
Q

weight gain goals of a mother with a bmi of 25-29 (overweight) during pregnancy?

A

15 to 25 pounds

33
Q

weight gain goals of a mother with a bmi greater than 30 during pregnancy?

A

11 to 20 pounds

34
Q

which vitamin or mineral reduces the risk of a baby born with a neural tube defect?

A

folate

35
Q

recommendations for reducing ________ are avoid lying down after eating, drink fluid between meals, consume foods lower in fat, and avoid spicy foods

A

heartburn

36
Q

recommendations for reducing _________ are regular exercise and adequate consumption of fluid (10 cups per day) and fiber (28 grams per day)

A

constipation

37
Q

recommendations for reducing _________ are avoid nauseating foods or smells, eat saltine crackers or dry cereal, avoid drinking large volumes of liquid, and eat small (frequent) meals

A

morning sickness

38
Q

benefits of __________ for infants are fewer infections, lower risk of noncommunicable diseases, lower risk of atopic diseases, convivence and cost, decreased risk of certain cancers, establishes healthy gut microbiota

A

breastfeeding

39
Q

benefits of __________ for moms are earlier recovery from pregnancy, decreased risk of several chronic diseases later in life, decreased risk of ovarian cancer and premenopausal breast cancer, potential for quicker return to prepregnancy weight

A

breastfeeding

40
Q

how does the breastmilk composition change during a breastfeeding session?

A

at first the milk is lower in fat content and resembles skim milk (fore milk) and into about 10 to 20 minutes into feeding the milk is higher in fat content and resembles cream (hind milk)

41
Q

what is the federal food and nutrition education program for reducing infant mortality?

A

WIC; Special Supplemental Nutrition Program for Women, Infants, and Children

42
Q

why is it important for the infant to be breastfed for the first few days of life?

A

breast milk is an excellent source of all nutrients that baby’s need and can help the infant with reduced risk of infections

43
Q

when is additional iron, folate and iodide needed in pregnancy?

A

during the second and third trimesters

44
Q

what is the effect of smoking, alcohol, poor diet on the fetus (baby)?

A

can cause malformations, reduced blood flow to uterus/placenta

45
Q

how much does a baby grow during the 1st year?

A

a baby’s weight triples during the first year and height increases by 50%

46
Q

what is the most sensitive indicator of a child’s nutritional status?

A

the child’s growth rate, poor eating patterns and habits cause a child to be smaller in size

47
Q

what is a growth chart and what does it tell you?

A

how a Childs height and weight correspond to a percentile

48
Q

what vitamin is routinely given by injection to all infants at birth?

A

vitamin K

49
Q

which long chain fatty acids help with the development of brain and retina?

A

DHA (docosahexaenoic acid)

50
Q

who should consume a gluten-free diet?

A

people who suffer from celiac disease

51
Q

what is pica?

A

Persistently eating non nutritious substances such as paint or dirt, ice or paper

52
Q

which nutrients need to be monitored carefully in a vegetarian child?

A

iron, vitamin b-12, vitamin D, calorie intake

53
Q

teenagers tend to be deficient in which minerals?

A

iron and calcium

54
Q

what are the lifestyle/nutritional recommendations for an overweight school-aged child?

A

cut back on fast food, eat moderate portions

55
Q

which foods are more allergenic to children under the age of 3?

A

eggs, milk, peanuts

56
Q

what is the human life span?

A

maximum number of years a human can live; 122 for women and 116 for men

57
Q

what is the life expectancy for men and women?

A

men = 76.2 and women = 81.2

58
Q

which vitamin is a particular problem for the older population and why?

A

vitamin D; increased risk of osteoporosis

59
Q

what is sarcopenic obesity?

A

loss of lean tissue with increase in fat mass

60
Q

what is the brain’s preferred fuel source?

A

glucose

61
Q

what is the dietary manipulation most significantly related to longevity?

A

calorie restriction / fasting

62
Q

how do we decrease the loss of lean tissue with aging?

A

exercise, proper nutrition, increase protein intake

63
Q

what are the names of the programs that help seniors meet their nutritional needs?

A

Older Americans Act Nutrition Program (serves 230 million meals per year to adults ages 60+), Meals on Wheels (bring food/meals to homes), Federal commodity distribution (food stamps, helps low income elderly)

64
Q

what is the main cause of death in the US?

A

heart disease and cancer

65
Q

the fastest growing age group amongst older adults is _______________?

A

age group 85 and older

66
Q

which physiological function declines first with aging?

A

lung capacity

67
Q

populations of older adults living very long and healthy live

A

blue zone

nutrition (5 decks)

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