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HLTH 230 > Week 4 > Flashcards

Week 4 Flashcards

1
Q

fats

A
  1. needed for health
  2. provides mouth feel
  3. fat is made of C, H, and O like carbs and proteins
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2
Q

lipids

A

a family of organic compounds that are not soluble in water

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3
Q

what do lipids include

A
  1. triglycerides (fats and oils)
  2. phospholipids (lecithin)
  3. sterols (cholesterol)
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4
Q

triglycerides

A

make up ~95% of all lipids in foods and the human body

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5
Q

triglycerides (fats)

A

lipids that are solid at room temp

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6
Q

triglycerides (oils)

A

lipids that are liquid at room temp

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7
Q

functions of fat

A
  1. bodys chief storage form of excess food energy - survival during feast-or-famine
  2. provides much of the energy needed for the bodys work
    - fat on healthy-weight person is more than enough for entire marathon
    - energy when a person becomes ill and stops eating
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8
Q

fat cells (adipose cells)

A

specialized for fat storage
- they expand and multiply (we store more)

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9
Q

adipose (fat) tissue

A

is an metabolically active tissue
- secretes hormones and produces enzymes that influence food intake and affect the body’s use of nutrients

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10
Q

why can more fat be stored than glycogen?

A

fats pack tightly together without water allowing far more fat to be stored compared to glycogen
- far more efficient storage form

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11
Q

other functions of fat

A
  1. shock absorber
  2. thermoregulation
  3. cell membrane
  4. aids in absorption of some phytochemicals
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12
Q

shock absorber

A

pads of fat surround vital internal organs

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13
Q

thermoregulation

A

fat pads under the skin insulate the body from temperature extremes

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14
Q

cell membranes

A

lipids are a component of cell membrane

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15
Q

needed nutrients

A

fat-soluble vitamins (A, D, E, and K) are found mainly in foods that contain fat

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16
Q

essential fatty acids

A

serve as raw materials for other compounds (eicosanoids)

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17
Q

fats and pleasure

A
  1. people naturally like high-fat foods
  2. fats carry many compounds that give foods pleasant aromas and flavours
  3. fat makes meat and baked goods tender
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18
Q

value of fats

A

the energy density of fats makes foods rich in fat valuable in some situations
- a hunter or hiker = long distances or very cold weather
- potentially unneeded calories if sedentary

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19
Q

satiety

A

feeling of fullness or satisfaction that people experience AFTER meals

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20
Q

satiation

A

feeling of fullness WHILE eating

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21
Q

fat and satiety

A

fat contributes to satiety
- fat in foods triggers a series of physiological events that slow the emptying of stomach and promote satiety
- fat in the SI signals release of CCK

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22
Q

3 classes of lipids

A
  1. triglycerides
  2. phospholipids
  3. sterol
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23
Q

triglyceride

A

3 fatty acids + glycerol

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24
Q

fatty acids

A

organic acids composed of carbon chains of various lengths
- each has an acid end and hydrogens attached to all the carbon atoms of the chain
- differ on the basis of length and degree of saturation (even with the same triglyceride)

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25
Q

glycerol

A

serves as the backbone for triglycerides

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26
Q

0 double bonds

A

saturated fat

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27
Q

1 double bond

A

monounsaturated fat

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28
Q

more than 1 double bond

A

polyunsaturated bond

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29
Q

does where the double bond occurs matter?

A

YES
1. 1st carbon bond on third carbon = omega-3
2. 1st carbon bond on sixth carbon = omega-6

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30
Q

what does the degree of saturation affect?

A

melting temperature
1. more UNSATURATED the fatty acids = the more LIQUID the fat is at room temperature (ex. sunflower oil)
2. the more SATURATED the fatty acids = the FIRMER the fat is at room temperature (ex. lard)

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31
Q

chain length - long fatty acids

A

most common in the diet
- 12-24 carbons
- found in meat, seafood, vegetable oils

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32
Q

chain length - medium + short fatty acids

A

medium: 6-10 carbons
short: less than 6 carbons
- found in mainly dairy products and coconut oil

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33
Q

what does decreased carbon chain length mean?

A

reduced firmness

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34
Q

example of chain length and firmness

A

saturated plant oils such as cocoa butter and palm oil are softer than animal fats due to their shorter chain length

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35
Q

health recommendations and fats

A
  1. limit saturated fats and limiting/avoiding trans fats
  2. using monounsaturated fats or polyunsaturated fats and instead
    ***the harder the fat= the poorer the choice (lard=bad)
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36
Q

vegetable oils and fish oils

A
  • most are rich in polyunsaturated fatty acids (safflower, sunflower , corn oil)
  • some vegetable oils are rich in monounsaturated fatty acids (olive oil)
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37
Q

what fats are the most saturated

A

animal and tropical fats
1. fatty meats: over 1/3 of fat in most meats is saturated
2. whole-milk products: over 1/2 fat in whole milk and other high-fat dairy products, is saturated
3. coconut and palm oils: mostly used in commercially prepared foods

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38
Q

why should you switch monounsaturated or polyunsaturated fats instead of saturated and trans fats?

A

reduce CVD

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39
Q

olive oil

A
  1. rich in monounsaturated fatty acids
  2. offers a degree of protection against heart disease when used in place of other fats (mediterranean regions)
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40
Q

dark-coloured olive oils

A

deliver more phytochemicals - less processed

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41
Q

what does “light” on olive oil mean?

A

means color, not nutritional value

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42
Q

canola oil

A
  1. rich in both monounsaturated and polyunsaturated fatty acids
  2. lowest in saturated fat
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43
Q

hydrogenation

A

a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation

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44
Q

disadvantage and advantage of hydrogenation

A

disadvantage: bad for us
advantage: good for food industry = makes them creamy and last longer

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45
Q

how are trans-fatty acids formed?

A
  1. fat is generally partially hydrogenated but some double bonds remain
  2. double bonds change from cis to the trans formation
    ***polyunsaturated fat is rarely hydrogenated completely
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46
Q

health claim- disease reduction in fat

A

a healthy diet low in saturated and trans fats may reduce risk of heart disease

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47
Q

advantages of hydrogenation?

A
  1. protects against oxidation by making polyunsaturated fats more saturated (commercial benefit=increased shelf life)
  2. alters texture of food making liquid vegetable oils more solid (CB= improves food texture)
  3. hydrogenated oils has a higher smoke point = more stable in high cooking temps
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48
Q

what does less double bonds mean?

A

food lasts longer

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49
Q

alternatives to hydrogenation

A
  1. add BHA and BHT to react with O2 before it can do damage
  2. keep refrigerated (help last longer)
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50
Q

partially hydrogenated oils (PHOs)

A

banned sept 17, 2018

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51
Q

phospholipids

A

2 fatty acids + glycerol + a phosphorus-containing molecule
- fatty acid is soluble in fat and phosphorus is soluble in water
***phospholipids are emulsifiers

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52
Q

emulsifier

A

a substance that mixes both fat and water and disperses the fat in the water, forming an emulsion
ex. oil and vinegar dressing vs mayonnaise (has lecithin)

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53
Q

lecithin and other phospholipids

A

play key roles in structure of cell membranes

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54
Q

lecithin supplements

A

have no special ability to promote health
- body can make all that it needs
- are a fat so provide kcal: digested (lecithinase)
- lecithin is found in eggs and peanuts

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55
Q

sterols

A

large molecules consisting of interconnected rings of carbon atoms with side chains of carbon, hydrogen and oxygen
- present in foods derived from both plants and animals

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56
Q

cholesterol

A

only food derived from animals contain significant amounts of cholesterol
VEGAN = NO CHOLESTEROL

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57
Q

phytosterols (plant sterols)

A

plant-derived compounds that have structural similarities to cholesterol
- they lower blood cholesterol by competing with cholesterol for absorption
ex. seeds and nuts

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58
Q

what serves as the precursor for making bile?

A

cholesterol (a sterol)

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59
Q

bile

A
  1. bile is an emulsifier made by liver and store in gallbladder
  2. does not digest fats, only emulsifying
  3. emulsifies fats allowing contact with enzymes in watery fluids to split the fatty acids from glycerol backbone for absorption
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60
Q

other sterols

A

vitamin D and sex hormones (estrogen and progesterone)

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61
Q

sterol (cholesterol)

A
  1. component of cell membrane
  2. can be made by the body - not an essential nutrient
  3. forms a major part of the plaques that narrow arteries in atherosclerosis
    (plaques cause heart attacks and strokes)
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62
Q

where is cholesterol manufactured?

A

the liver
- makes 800-1500mg/day (endogenous production)
- the body makes more cholesterol (endogenous) than what is eaten (exogenous)

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63
Q

digestion of fats in the mouth

A

lingual lipase produced by tongue acts on triglycerides with short and medium chain fatty acids

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64
Q

lingual lipase

A
  1. plays a major role in infants (breaks down breast milk)
  2. little important to digestion in adults
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65
Q

digestion of fat in the stomach

A
  1. strong and muscular - mix fat with stomach contents
  2. churning grinds the solid pieces into finer particles and disperses the fat into small droplets
  3. gastric lipase breaks doen triglycerides
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66
Q

gastric lipase

A

begins the break down triglycerides
- works best in the acidic environments of the stomach

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67
Q

digestion of fats in the SI

A
  1. when fat enters SI, bile is secreted
  2. bile emulsifies fat particles, mixing them with watery fluid for contact with fat-digesting enzymes secreted by pancreas for digestion
  3. triglycerides are split into monoglycerides, free fatty acids and glycerol
  4. these cling together in spheres surrounded by bile
  5. bile shuttles lipids across mucus layer to absorptive cells of intestinal villi
  6. these cells extract the lipids
  7. bile may be absorbed and reused to exit with the feces
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68
Q

what if someones gallbladder has been removed?

A
  1. liver still produces bile (small continuous amount in SI)
  2. they can no longer store bile and release it at mealtime
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69
Q

diet recommendation for those without a gallbladder

A

lesser fat because they are not able to cope with as much fat at once

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70
Q

percentage of triglycerides absorbed after a meal

A

up to 98% of triglycerides are absorbed from a meal

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71
Q

smaller products of lipid digestion

A

glycerol, short and medium chain fatty acids pass directly through the cells of intestinal lining into bloodstream and into liver

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72
Q

larger products of lipid digestion

A

inside intestinal cells, monoglycerides and long-chain fatty acids are reformed into triglycerides and clustered together with proteins and phospholipids (don’t go directly to bloodstream)

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73
Q

what do larger products of lipid digestion form before going into bloodstream?

A

they form chylomicrons

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74
Q

chylomicrons

A

the largest and least dense type of lipoprotein
- acts as a transport vehicle
- travel in the lymph to the bloodstream
- body tissues take triglycerides from chylomicrons in the bloodstream
(ex. muscles, breasts, etc.)

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75
Q

what is the different between smaller products of lipid digestion and larger products of lipid digestion?

A

short and medium-chain fatty acids: go directly into bloodstream
long-chain fatty acids: do not go directly into the bloodstream, require a chylomicron

76
Q

what would happen to large products of lipid digestion without chylomicrons?

A

without a mechanism to keep dispersed, large lipid globules would separate out of the watery blood and disrupt the bloods normal function

77
Q

lipoproteins

A
  1. clusters of lipids associated with protein
  2. serve as transport vehicles for lipids in lymph and blood
78
Q

major lipoproteins

A
  1. chylomicrons
  2. VLDL
  3. LDL
  4. HDL
79
Q

very low-density lipoproteins (VLDL)

A

carry triglycerides and other lipids made in the liver to body cells for their use

80
Q

low-density lipoproteins (LDL)

A
  1. bad cholesterol
  2. transport cholesterol and other lipids to body tissues
  3. made from VLDL after they have donated many of their triglycerides to body cells
    ***WANT THIS TO BE LOW
81
Q

high-density lipoproteins (HDL)

A
  1. good cholesterol
  2. carry cholesterol from body cells to the liver for disposal
  3. picks up things that could cause plaques
    ***WANT THIS TO BE HIGH
82
Q

LDL vs HDL

A

LDL: larger, lighter and richer in cholesterol
- elevated LDL = increased risk of heart disease
HDL: smaller, denser, and packaged more in protein
- elevated HDL = decreased risk of heart disease

83
Q

risk factors that cannot be controlled for heart disease risk

A
  1. increasing age
  2. being male (+ women after menopause)
  3. family history of premature heart disease
84
Q

risk factors a person can often control for heart disease

A
  1. high blood LDL, low blood HDL
  2. high BP
  3. diabetes
  4. obesity
  5. physical inactivity
  6. smoking
  7. atherogenic diet (increased trans fat, low in fruits and veg.)
85
Q

what dietary fats are associated with risk of CVD?

A

diets high in trans and saturated fats

86
Q

obesity

A

carries serious risks to health
- high energy density foods (fatty foods) may increase likelihood of exceeding energy needs

87
Q

food cholesterol and blood cholesterol

A

most saturated food fats and trans fats raise blood LDL cholesterol more than food cholesterol does
- very little cholesterol raises LDL cholesterol

88
Q

genetics and cholesterol

A
  1. many people exhibit little increase in blood cholesterol even with high dietary intake of cholesterol
  2. some people response to high dietary cholesterol intake with greatly increased blood cholesterol
  3. moderation is key
89
Q

foods that are high sources of cholesterol

A
  1. eggs
  2. liver
  3. shellfish
90
Q

how do you lower LDL cholesterol?

A
  1. reduce trans fats and saturated fats
  2. replace with mono and polyunsaturated fats
  3. trim fat off foods to reduce sat fat (choose leaner meats)
  4. weight loss
  5. addition of soluble fibres
    ***success is affected by genetics
91
Q

what is not recommended when trying to lower LDL cholesterol?

A

do not have a very-low fat diet and add more refined carbs

92
Q

oxidation of LDL cholesterol

A
  1. LDL is susceptible to damage by oxidation (interaction of a compound with O2)
  2. oxidation of lipid part of LDL can be damaging to arteries of heart
93
Q

what might slow oxidation of LDL?

A

dietary antioxidants
- vitamins C and E, selenium, antioxidant phytochemicals (eat more plant-based foods)

94
Q

how do you raise HDL cholesterol?

A

dietary measures are ineffective at significantly raising it
- saturated fat may raise HDL but also LDL (still should replace with mono and polyun)
- PA raises HDL
- quitting smoking raises HDL

95
Q

diet recommendations for fat

A
  1. 20-35% kcal from fat
  2. replace saturated and trans with mono and polyunsaturated fat
  3. fruits, veggies and whole grains
  4. phytosterols (lower cholesterol by 15%)
    - best at 2 grams/day
96
Q

the mediterranean diet

A
  1. low saturated fats
  2. very low trans fats
  3. rich in unsaturated fat
  4. rich in complex carbs and fibres
  5. rich in nutrients and phytochemicals that support good health
97
Q

the portfolio diet

A

quite effective at reducing cholesterol

98
Q

what does the portfolio diet look like?

A
  1. nuts - 45g/day
  2. plant protein - 50g/day (soy milk, tofu)
  3. viscous (sticky) fibre - 20g/day (oatmeal, chickpeas, lentils)
  4. plant sterols - 2g/day (soybean, corn, squash)
99
Q

benefits of DASH eating plan

A

lowers BP and LDL “bad” cholesterol

100
Q

how can body fat be used up for energy?

A
  1. decreasing intake of food energy
  2. increasing the body’s expenditure of energy
101
Q

essential fatty acids

A

linoleic acid and linolenic acid

102
Q

linoleic acid and linolenic acid

A
  1. the only fatty acids that cannot be synthesized by the body
  2. essential nutrients
  3. polyunsaturated fatty acids
  4. used by the body to make eicosanoids
  5. contribute lipids to brain and nerves
  6. promote normal growth and vision
  7. support immune cell functions
103
Q

eicosanoids

A

biologically active compounds that regulate body function
- muscle relaxation and contraction
- blood vessel dilation and constriction
- blood clot formation, blood lipids
- response to injury and infection

104
Q

fatty acid deficiency

A

rare in north america; usually occuring only in infants fed fat-free milk or following a very low-fat diets

105
Q

fatty acid deficiency symptoms

A
  1. growth delay
  2. reproductive failure
  3. skin lesions
  4. kidney and liver disorders
  5. neurological and vision problems
106
Q

linoleic acid

A
  1. omega-6 fatty acid
  2. can be used to produce other omega-6 fatty acids
    - foods high in omega-6 fatty acids should be consumed in moderation (most veggie oils)
107
Q

arachidonic acid

A

starting material from which a number of eicosanoids are made

108
Q

linolenic acid

A
  1. an omega-3 fatty acid
  2. can be used to produce other omega-3 fatty acids
    - omega-3 fatty acids may support immunity and inhibit the development of certain cancers
109
Q

sources of omega-3 fatty

A

flaxseed oil

110
Q

EPA and DHA

A
  1. body makes limited amounts
  2. abundant in fish oils, cold water fish
  3. a diet that includes 2 meals of fatty fish each week can reduce deaths and illness from heart disease
111
Q

excessive amounts of omega-6 and omega-3 fatty acids

A

can interfere with normal functions that depend on a proper balance between the two

112
Q

recommendations for omega-6 and omega-3 fatty acids

A
  1. consume sources of omega-6 in moderation and try increasing sources of omega-3
  2. consume a variety of fish
113
Q

why should you consume a variety of fish?

A
  1. minimized exposure to any particular toxin that may accumulate in a particular fish species
  2. high-mercury fish include tilefish, swordfish, king mackerel, marlin, shark, and fresh-tuna
    - pregnant woman and children are most sensitive to side effects of mercury
114
Q

fat in the diet now

A
  1. fat provides more kcal per bite than other energy-yielding nutrients
  2. limiting energy intake to attain or maintain a healthy bodyweight may be important to maintaining good health
115
Q

eliminating fat from the diet

A

puts their health at risk

116
Q

what foods contain fat

A
  1. meat
  2. dairy products contain fat which is often removed to various degrees (%mf)
  3. grains sometimes contain fat
  4. most unprocessed fruits and veggies are fat-free, except avocados and olives
117
Q

what are avocados and olives rich in?

A

monounsaturated fat

118
Q

visible fat

A
  • fat trimmed from a steak
  • butter added at the table
119
Q

invisible fat

A
  • marbling of meat
  • fat ground into lunch meats and hamburgers
  • fats blended into sauces of mixed dishes
  • fats in avocados, biscuits, cheese, coconuts, other nuts, olives and fried foods
120
Q

meat (fat)

A

protein food but contains other nutrients
- chicken and ground turkey are leaner with fat beneath the skin
- skin ground in adds moistness and can be higher in fat than lean beef

121
Q

milk-based protein foods (fat)

A
  1. 1 cup whole milk = 60 more kcal from fat compared to skim milk
  2. cream and butter are NOT rich in protein and calcium
  3. coconut oil is higher in saturated fatty acids than butterfat in fatty dairy products (butter)
122
Q

what is the greatest contributor of saturated fat in the diet?

A

cheeses
- people often eat in large portions

123
Q

grains (fat)

A

naturally low in fat
- saturated and trans fat may be added during manufacturing, processing or cooking
ex. granola, croissant, muffins, toast with butter

124
Q

what to do if you’re trying to reduce added fats

A
  1. make sure they are detectable
  2. use a strongly flavoured fat, little goes a long way
    - sesame oil, peanut oil
  3. use small amounts of grated romano cheese, or other hard cheeses rather than mild cheeses
125
Q

butter and margarine

A
  1. contain the same number of kcal
  2. diet margarine contains fewer kcal
    - water, air or fillers have been added
  3. imitation butter-flavoured sprinkles contain no fat and few kcal (often high sodium)
126
Q

hardened margarines and shortenings

A

made largely from hydrogenated fats
- are saturated and contain substantial trans fatty acids

127
Q

soft margarines

A

non-hydrogenated
- less likely to elevate blood cholesterol than saturated fats of butter
- some margarines contain added phytosterols

128
Q

fat replacers

A

ingredients to replace some or all the functions of fat
- some contain artificial fats
- some use conventional products in unconventional ways to reduce fats and kcal
ex. add water or whip air, add fat-free milk to creamy foods, bake instead of fry

129
Q

fat replacers - carbs

A

fruit purees or starches
sugars: provide kcal, but fewer than real fats

130
Q

fat replacers - fibres

A

viscous fibres may provide texture similar to real fat

131
Q

fat replacers - proteins

A

microparticulated protein or fermented whey
- provide kcal, but fewer than real fats

132
Q

problems that can accompany low-fat diets

A
  1. difficult to maintain
  2. not necessarily low-calorie diets
  3. diets high in carbs(especially refined sugars) but low in fibre, cause blood triglycerides to rise
  4. may exclude nutritious foods that provide the essential fatty acids, phytochemicals, vitamins and minerals
    (fatty fish, nuts, seeds, oils)
133
Q

heart disease and fats

A

death rates from heart disease were strongly associated with diets high in saturated fats but only weakly associated with diets high in total fat

134
Q

2 countries with the highest fat intake

A

finland and crete
finland: higher rate of death from heart disease
crete: lowest rate of death from heart disease

135
Q

foodborne illness prevalance

A

4 million cases per year in canada

136
Q

common symptoms of food borne illness

A
  1. stomach cramps
  2. nausea
  3. vomiting
  4. diarrhea
  5. fever
  6. death in severe cases
137
Q

most vulnerable to foodborne illness

A
  1. pregnant women
  2. infants and children under 5
  3. individuals 60 and over
  4. those with a weakened immune system
138
Q

2 ways microbes cause foodborne illness

A
  1. foodborne infection
  2. food intoxications
139
Q

foodborne infection

A

caused by eating foods contaminated with infectious microbes
1. hepatitis A
2. listeriosis
3. salmonellosis
3. E. coli infection

140
Q

food intoxications

A

caused by eating foods containing natural toxins, or microbes that produce toxins
1. botulism
2. staphylococcal food poisoning
3. vibriosis

141
Q

hepatitis A organism

A

hepatitis A virus

142
Q

food sources of hepatitis A

A
  1. undercooked or raw shellfish
  2. contaminated produce
  3. contaminated water and ice
  4. eating food prepared by an infected person (without proper handwashing)
143
Q

symptoms of hepatitis A

A

generally start in 2-4 weeks but may be up to 7 weeks, generally last several weeks to a few months
1. fever
2. loss of appetite
3. stomach cramps
4. jaundice
***rarely fatal for adults

144
Q

prevention of hepatitis A

A
  1. cook foods thoroughly
  2. avoid untreated water and ice-cubes
  3. avoid raw non-peelable fruits and veggies
145
Q

organism of listeriosis

A

listeria bacterium

146
Q

listeriosis

A

illness from bacteria that live in the intestines of animals and humans as well as soil, vegetation and water

147
Q

food sources of listeriosis

A
  1. unpasteurized milk
  2. fresh soft cheeses (even if pasteurized)
  3. luncheon meat/hot dogs/pate
  4. raw/undercooked meat
148
Q

symptoms of listeriosis

A

start 3 days up to 70 days, mimics the flu
1. fever
2. muscle aches
3. nausea
4. diarrhea
5. blood poisoning
6. can spread to NS
7. complications in pregnancy and miscarriages
8. illness or death of newborns

149
Q

prevention of listeriosis

A
  1. use sanitary food handling methods
  2. cooks foods thoroughly
  3. use pasteurized milk
150
Q

organism of salmonellosis

A

salmonella bacteria

151
Q

food sources of salmonellosis

A
  1. raw or undercooked eggs
  2. raw of undercooked meat (mostly poultry)
  3. unpasteurized dairy products
  4. raw produce (sprouts and cantaloupe)
152
Q

symptoms of salmonellosis

A

onset 1-3 days
1. nausea
2. fever
3. chills
4. vomiting
5. abdominal cramps
6. diarrhea
***can be fatal

153
Q

prevention of salmonellosis

A
  1. use sanitary food handling methods
  2. cook foods thoroughly
154
Q

E. coli infection

A

a bacteria found in human and animal intestines

155
Q

organism of E. coli infection

A

E. coli infection (strain 0157:H7)

156
Q

food sources of E. coli infection

A
  1. undercooked ground beef
  2. unpasteurized milk and milk products
  3. contaminated raw fruits and veggies (leafy greens or sprouts)
  4. contaminated water
  5. person-to-person contact
157
Q

symptoms of E. coli infection

A

onset 1-10 days
1. severe blood diarrhea
2. abdominal cramps
3. acute kidney failure
***can be fatal

158
Q

prevention of E. coli infection

A
  1. cook ground beef thoroughly (71C)
  2. avoid unpasteurized milk and milk products
  3. use sanitary food handing methods
  4. wash your hands after contact with animals
159
Q

organism of botulism

A

clostridium botulism bacteria
- produces the botulism toxin called botulin

160
Q

food sources of botulism

A

anaerobic environment with low acidity
1. improperly prepped low-acid, home-canned foods (asparagus, beets, etc.)
2. improperly smoked fish, improperly canned meats
3. refrigerated storage of low-acid fruit juices (carrot juice)
4. honey (infants)

161
Q

symptoms of botulism

A

onset 12-72 hours
1. double vision
2. inability to swallow
3. speech difficulty
4. progressive paralysis of respiratory system
5. leaves prolonged symptoms in survivors

162
Q

prevention of botulism

A
  1. proper canning methods for low acid foods
  2. refrigerate homemade garlic and herb oils
  3. avoid bent, broken or bulging cans
163
Q

staphylococcal food poisoning

A

staphylococcal aureus bacteria commonly found on skin and nasal passages
- concentrated in skin wounds, acne and boils
- grows rapidly at room temperature

164
Q

how can foods become contaminated with staphylococcal aureus bacteria?

A
  1. moisture drops expelled - breathing, sneezing or coughing
  2. touching blemishes then foods or touching foods with cut hands
165
Q

food sources of staphylococcal food poisoning

A

room temperature foods
1. potato salad
2. cream soups
3. meat salad
4. improperly refrigerated meat, poultry, eggs, tuna and macaroni salads
5. cream filled pastries

166
Q

symptoms of staphylococcal food poisoning

A

onset 1-8 hours, lasts 1-2 days
1. diarrhea
2. nausea
3. vomiting
4. abdominal cramps
5. fatigue
***rarely fatal

167
Q

prevention of staphylococcal food poisoning

A
  1. use sanitary methods
  2. cook foods thoroughly
  3. refrigerate foods promptly and properly
168
Q

vibrosis

A

infection from vibrio bacteria in raw or undercooked shellfish

169
Q

symptoms of vibrio parahaemolyticus

A

symptoms appear after 24 hours after exposure, but range from 4 hours to 4 days
1. diarrhea
2. cramps
3. nausea
4. vomiting
5. headache
- illness is moderate and symptoms end within 1-7 days
- some people experience extreme diarrhea with blood do mucous

170
Q

symptoms of vibrio vulnificus

A

symptoms appear 12-72 hours after exposure
1. fever
2. chills
3. skin lesions
4. hypotension (low BP)
- illness can be mild, but is more severe causing septicemia (infection in bloodstream) which is fatal

171
Q

food sources of vibriosis

A

undercooked or raw seafood

172
Q

prevention of vibriosis

A
  1. cooking shellfish, especially oysters, thoroughly before eating
  2. never eat raw or undercooked oysters or shellfish
  3. use a digital thermometer to make sure food is cooked to a safe internal temperature
  4. keeping raw and cooked shellfish separate
  5. keeping all seafood, both raw and cooked refrigerated
173
Q

preventing foodborne illnesses

A
  1. clean
  2. separate
  3. chill
  4. cook
174
Q

clean - preventing foodborne illness

A
  1. handwashing (20 sec with soap)
  2. sanitize cutting boards, counters and utensils
    - discard worn cutting boards too
  3. wash raw fruits and veggies
    - wash grocery bags frequently
    - wash lunch boxes and bags every night
175
Q

chill - preventing foodborne illness

A
  1. refrigeration slows bacterial growth (0-4C)
  2. freezing at or below -18C can stop bacterial growth (doesn’t kill bacteria)
  3. thaw in fridge or microwave if cooking immediately
  4. never thaw at room temperature
  5. if thawing in water replace cold water every 30 minutes
  6. refrigerate or freeze foods within 2 hours
  7. marinate meat and fish in fridge, not counter
176
Q

separate - preventing foodborne illness

A

don’t cross-contaminate
1. store raw meat, poultry, or seafood in sealed containers on bottom shelf
2. use clean utensils, plates and cutting boards for cooked and other ready-to-eat food
3. keep raw food away from ready-to-eat food while shopping, storing and prepping foods

177
Q

cook safely - preventing foodborne illness

A
  1. cook foods to safe internal temperature
  2. use digital thermometer to check internal temperature of foods
  3. keep hot food hot yes
178
Q

meat and pork vs poultry internal temperature

A

meat and pork: 71 C
poultry: 74 C
whole chicken and turkey: 84 C

179
Q

storing leftovers

A
  1. refrigerate leftovers immediately (2 hours)
  2. debone large pieces of meat or poultry and divide them into smaller portions before storing
  3. do not overcrowd your fridge (circulation of cold air)
  4. date leftovers - don’t want to store too long
  5. never mix leftovers with fresh food
180
Q

storing hot items

A
  1. stir frequently to accelerate cooling
  2. refrigerate when steaming stops
  3. refrigerate or freeze leftovers in uncovered or loosely wrapped, shallow containers for faster cooling - cover once cooled
181
Q

how long should you store leftovers in the fridge?

A

2-4 days

182
Q

reheating leftovers

A
  1. reheat solid leftovers to at least 74 C
  2. bring gravies, soups and sauces to a full, rolling boil and stir during process
  3. discard uneaten leftovers after they have been reheated
183
Q

risky foods

A
  1. meat, poultry, eggs
  2. raw produce
  3. seafood
  4. honey (botulism infants)
  5. picnics, lunch bags and takeout foods
184
Q

traveler’s diarrhea

A

occurs from contaminated water, undercooked ground beef, raw foods, unpasteurized raw cheeses, and milk

185
Q

common symptoms of traveller foodborne illness

A
  1. loose stool
  2. nausea
  3. vomiting
  4. bloating
  5. cramps
186
Q

ways to reduce risk of foodborne illness while travelling

A
  1. wash hands well and often
  2. drink only boiled, bottled, canned or treated water and beverages
  3. eat only canned foods or foods that are cooked thoroughly and remain hot
  4. only eat raw fruits and veggies if washed (avoid salads)
  5. avoid using local water when brushing teeth - use boiled, treated or bottled water instead

HLTH 230 (9 decks)

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