Diet 214 Chapter 2

Front 1

Food selection is affected by _____ _____, ____ ______, and _____ ____.

Back 1

food preferences
food choice
food liking

Front 2

food preferences

Back 2

the foods we choose to eat when all foods are available at the same time and in the same quantity

Front 3

food choice

Back 3

the specific foods that are convenient to choose when we are actually ready to eat

Front 4

food liking

Back 4

foods we really like to eat

Front 5

True or False
Nutritional status of communities is a reflection of our individual nutritional health

Back 5

true

Front 6

need sufficient funds to purchase adequate food supplies

Back 6

economic community nutrition

Front 7

True or False
Nutrient excess does not cause an increase in chronic illness.

Back 7

False; it does

Front 8

What are some of the things that cause an increase in chronic illness?

Back 8

saturated fats, cholesterol, sodium, sugar

Front 9

Where do the Dietary Guidelines for Americans come from?

Back 9

U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS)

Front 10

How often are the guidelines updated?

Back 10

every 5 years

Front 11

What are the focuses for the Dietary Guidelines for Americans in 2005?

Back 11

1.Adequate nutrients within calorie needs
2. Weight management
3. Physical activity
4. Food groups to encourage
5. Fats, carbohydrates
6.Sodium and potassium
7. Alcoholic beverages
8. Food safety

Front 12

What is MyPyramid Food Guidance System?

Back 12

Web-based interactive tool providing recommendations based on a person’s age, sex, and activity level at www.MyPyramid.gov

Front 13

My Pyramid recommendations represent 4 themes

Back 13

Variety
Proportionality
Moderation
Activity

Front 14

What is variety?

Back 14

eating goods from all food groups

Front 15

What is proportionally?

Back 15

eat more fruits and vegetables, whole grains, low fat dairy, and eat less saturated and trans fat; added sugars, cholesterol, and salt alcohol.

Front 16

What is moderation?

Back 16

choose forms of foods that limit intake of satfat/trans fat, added sugars, cholesterol, salt, alcohol.

Front 17

What is activity?

Back 17

by physically active everyday

Front 18

What is the purpose of the 5-A-Day Program?

Back 18

to increase consumption of at least 5 servings of fruits and vegetables a day

Front 19

Who published the Exchange Lists for Meal Planning?

Back 19

Published jointly by American Dietetic Association (ADA) and American Diabetes Association

Front 20

What do the Exchange Lists encourage?

Back 20

Encourages variety and helps control kcal and grams of CHO, protein, and fats

Front 21

Who was the Exchange List originally made for?

Back 21

diabetics

Front 22

What is the difference between My Pyramid and the Exchange List?

Back 22

*My pyramid categorizes groups of foods based on nutrients they contain *exchange lists categorize groups by proportion of CHO, protein, and fat

Front 23

What does the Healthy Eating Pyramid do?

Back 23

distinguishes b/w whole and refined grain foods; highlights plant sources of protein

Front 24

What do alternative and ethnic pyramids do?

Back 24

recognize traditional dietary patterns of cultures and help decrease risk of diet-related disorders

Front 25

Who does the collaborative partnership for the 5-A-Day program include?

Back 25

National Cancer Institute, the National Institutes of Health, and the Produce for Better Health Foundation

Front 26

How is the exchange list divided?

Back 26

Carbohydrates
meat and meat substitute
fats

Front 27

What does each list on the Exchange List contain?

Back 27

sizes of food servings

Front 28

Each serving size provides similiar ______, ____, _____, _____.

Back 28

CHO, protein, fat, and kcal

Front 29

What is the CHO group subdivided into?

Back 29

starch, fruit, milk, other CHO, and vegetables

Front 30

What are meat and meat substitutes sorted by?

Back 30

fat content

Front 31

What is the Criteria for Future Reccomendations?

Back 31

1. Consider the source of the nutrition advice
2. Assess the comprehensiveness of the recommendations
3. Evaluate the basis of the recommendations
4. Estimate the ease of application

Front 32

What do Consumer Food Desision Makers use to find food selection patterns?

Back 32

1. national surveys
2. programs to assess patterns

Front 33

More healthful dietary intakes associated with higher levels of ______ _______ and _______ ______ ______.

Back 33

nutrition knowledge and advanced education levels

Front 34

What do the Food Consumption Trends show?

Back 34

Trends show generally Americans eat more food in larger portions with additional snacks, with greater caloric intake than in past

Front 35

What is the food consumption trend for fruits and vegetables?

Back 35

fruit and vegetable consumption keeps increasing but still not meeting guidelines to reduce diet-related chronic diseases

Front 36

What is the food consumption trend for cereal and grains?

Back 36

consumption is increasing but guidelines are to increase whole grains not refined grains

Front 37

What is the food consumption trend with animal protein(total meat) intake?

Back 37

meat, poultry, fish & shellfish- increase but resulting in dietary fat and cholesterol intake dependent on cooking methods

Front 38

What is the food consumption trend with Whole milk(high fat) intake?

Back 38

whole milk is decreasing, while low fat milk is increasing

Front 39

What is the food consumption trend with cane and beet sugar?

Back 39

Cane and beet sugar decrease but natural sweeteners are on the rise

Front 40

food budget

Back 40

take into account funds needed to keep a moderate amount of food in the home and the money spend on meals away from home

Front 41

consumer diversity

Back 41

lifestyles affect the number and types of meals served and the kinds and amounts of food served

Front 42

dietary prefrences

Back 42

based on ethnicity, habits, illnesses; preferences affect food buying selections

Front 43

shopping frequency

Back 43

households work best with a shopping plan

Front 44

True or False?
Location and types of food stores – all provide a range of services and products based on needs

Back 44

True

Front 45

List the Nutrition Facts that must be labeled per serving on a product.

Back 45

Energy (kcal)
Fat
Total food energy
Food energy from fat
Total fat
Saturated fat, including trans fat
Cholesterol
Sodium
Total carbohydrates
Dietary fiber
Sugars
Protein
Vitamins A and C
Calcium
Iron

Front 46

*Daily Values

Back 46

a system for food labeling composed of two sets of reference values: Reference Daily Intakes (RDIs) and Daily Reference Values

Front 47

List the uses of Daily Values Percentages

Back 47

1. to make comparisons between products
2. to assess nutrient content claims
3. to choose a mix of foods that balance nutrient intake

Front 48

100% organic

Back 48

all ingredients meet or exceed USDA specifications for organic foods, which bans the use of synthetic pesticides, herbicides, chemical fertilizers, antibiotics, and hormones

Front 49

organic

Back 49

at least 95% of ingredients meet or exceed USDA specifications for organic foods

Front 50

made with organic ingredients

Back 50

at least 70% of ingredients meet or exceed the USDA specifications for organic foods

Front 51

______ _____ relate a nutrient or food component to risk of a disease or health-related condition

Back 51

Health claims

Front 52

Only health claims approved by _________________ may appear on labels

Back 52

U.S. Food and Drug Administration(FDA)

Front 53

What is an example of an allowed health claim?

Back 53

a relationship between whole grains and reduced risk of heart disease and certain cancers

Front 54

Who regulated supplements?

Back 54

Dietary Supplement Health & Education Act of 1994 (DSHEAD) & FDA

Front 55

A __________ depends on each sector of food chain to follow correct food handling procedures

Back 55

safe food supply

Front 56

Who makes up a food chain?

Back 56

producers, manufacturers, wholesalers, food stores, food service, outlet, consumers

Front 57

What does HACCP stand for?

Back 57

Hazard Analysis Critical Control Points

Front 58

What are Hazard Analysis Critical Control Points (HACCP) programs designed for?

Back 58

improve food quality

Front 59

Ultimate food safety responsibility is on who?

Back 59

individual consumer preparing food at home

Front 60

List Risks analysis and food safety

Back 60

1. Balance between risk and benefit for those who produce and consume foods
2. Risks to human health and to environment balanced against the economic benefits sustained by use of insecticides, fungicides, and rodenticides
3. Risk benefit estimates for foods have limitations because of unavailability of reliable quantitative analytic data

Front 61

Is Biotechnology a consumer risk or benefit?
What are the benefits?

Back 61

1. Forms of food biotechnology modify genetic structure of foods
2. Improves nutrient content, increases crop or animal yields, inhibits spoilage, and enhances food products

Front 62

What is the risk with food safety and manufactured products?

Back 62

Risk as keeping substances out of food supply

Front 63

What is the benefit with food safety and manufactured products?

Back 63

Benefit as enhancing shelf life and maintaining nutrition quality of food products

Front 64

Intentional food additives

Back 64

substances purposely added during manufacturing to food products

Front 65

What are Intentional Food Additives used for?

Back 65

to improve, maintain, stabilize food quality; increase storage time; decrease waste

Front 66

Incidental food additives

Back 66

substances that inadvertently contaminate processed foods
ex. pesticide residues, animal drugs

Front 67

Foodborne illness

Back 67

Contamination with bacteria, molds, parasites, and viruses can occur during production, processing, transporting, storage, retailing, and in the home

Front 68

How does the severity vary with foodborne illness?

Back 68

1. Microorganism
2. Susceptibility of the person
3. Amount of bacteria or enterotoxin ingested

Front 69

What two food borne illnesses are in the news lately?

Back 69

E. coli and Salmonella

Front 70

List the groups at high risk for foodborne illness

Back 70

1. Older adults
2. Children
3. Pregnant women
4. Individuals with HIV/AIDS and/or compromised immune systems

Front 71

What are the Food preparation Strategies at home?

Back 71

implement basic food safety procedures when preparing and storing foods

Front 72

What are the food preparation strategies for retail markets?

Back 72

food safety regulations enforced by staff and public health officers

Front 73

What is Fight BAC!?

Back 73

a public-private coalition of the Partnership for Food Safety Education

Front 74

How can you Fight BAC?

Back 74

Clean: wash hands and surfaces often

Separate: don’t cross contaminate

Cook: cook to proper temperatures

Chill: refrigerate prompt

Front 75

What are the methods of food preservation?

Back 75

1. Drying and dehydrating
2. Canning – heat used to destroy microorganisms
3. Refrigerating and freezing – limits growth
4. Pasteurizing – heat destroys organisms (milk)
5. Curing and smoking – preserves meat, fish
6. Modified atmosphere packaging – allows gas in packaging to control microbial growth
7. Aseptic packaging – sterilization

Front 76

Irradiation

Back 76

a procedure by which food is exposed to radiation that destroys microorganisms, insect growth, and parasites that could spoil food or cause illness