Nutrition

Front 1

pathogens

Back 1

disease causing microorganisms, the cause of foodborne illnesses

Front 2

viruses

Back 2

require living host to survive: norovirus, hepatitis A

Front 3

bacteria

Back 3

flourish on living and nonliving surfaces, some are beneficia such as the ones that make vitamin K and biotin in intestines, or the ones used to make yogurt and cheese

Front 4

parasites

Back 4

microscopic organisms that take nourishment from hosts

Front 5

foodborne illness

Back 5

sickness caused by consuming contaminated food or beverages

Front 6

norovirus

Back 6

the most common type of virus that causes foodborne illness. can cause gastroenteritis or stomach flu, Viruses cause acute vomiting or diarrhea that resolves in 12-60 hours; very contagious

Front 7

gastroenteritis

Back 7

inflammation of the stomach and intestines

Front 8

prions

Back 8

extremely rare but deadly infectious agent, bovine spongiform encephalopathy

Front 9

chemical agents

Back 9

pesticides added to foods also cause foodborne illness

Front 10

4 Cs of food safety

Back 10

clean your hands, combat cross-contamination, cook foods thoroughly, chill foods at a low enough temperature

Front 11

guillain-Barre syndrome

Back 11

a condition that can result from a campylobacter infection, it causes the immune system to attack its own nerves and can lead to paralysis for several weeks

Front 12

hemolytic uremic syndrome

Back 12

rare condition that can be cause by E. coli and results in the destruction of red blood cells and kidney failure

Front 13

salmonella

Back 13

symptoms include diarrhea, abdominal pain, chills, fever, vomiting, dehydration, foods most commonly affected undercooked eggs unpasteurized milk, raw meat and poultry, and fruits and vegetables

Front 14

E. Coli

Back 14

causes: raw or undercooked beef; unpasteurized milk; raw vegetables and fruits; contaminated water; even found in cookie dough; shredded lettuce in 2010, source of contamination infected cattle, symptoms watery/bloody diarrhea, abdominal cramps, little or no fever

Front 15

listeria

Back 15

bacteria that causes listeriosis, found in contaminated meat and dairy products

Front 16

red tide

Back 16

aquatic microorganism that produces nerve toxin, shellfish get contaminated shellfish, symptoms include nausea, vomiting, muscle weakness, loss of felling in hands and feet

Front 17

government agencies that police food supply

Back 17

USDA Food Safety and Inspection services (FSIS), Food and drug administration (FDA), environmental protection agency (EPA), animal and plant health inspection service (APHIS)

Front 18

Mad Cow Disease

Back 18

Bovine spongiform encephalopathy (BSE): slow, degenerative disease attacks the central nervous system of cattle, caused by prions, symptoms are neurological symptoms and damage

Front 19

MSG

Back 19

common flavor enhancer, symptoms include facial pressure, chest pain, rapid heartbeat, drowsiness

Front 20

sulfites

Back 20

used as preservatives to prevent browning of foods and growth of microbes

Front 21

irradiation

Back 21

foods subjected to radiant energy source inside a shielded chamber without causing chemical changes, kills bacteria by damaging DNA, but not viruses

Front 22

food insecurity

Back 22

inability to satisfy basic food needs due to lack of financial resources or other problems, in 2011 14.9 % of US households SC=14.8%

Front 23

caused by poverty, illness or lack of opportunity

Back 23

what causes hunger

Front 24

most common vitamins and mineral deficiencies among the malnourished

Back 24

vitamin K, Iron, Iodine, B vitamins

Front 25

common illnesses in malnourished children

Back 25

diarrhea, measles, malaria, acute respiratory infection

Front 26

food assistance programs

Back 26

supplemental nutrition assistance program (SNAP) (foodstamps), National School Lunch Program, Summer Food Services Program, Congregate meals for the elderly