Nutrition

Front 1

_____ is a symptom or illness from food or water that contains an infectious agent, poisonous substance, or protein causing an immune reaction.

Back 1

food borne illness

Front 2

How many people report food-borne illness each year?

Back 2

76 million

Front 3

Which type of food borne illness causes more symptoms?

Back 3

infectious agent

Front 4

What is the leading cause of food borne illness?

Back 4

microorganisms

Front 5

Incidence of food-illness symptoms occur in 1 in ____ people annually.

Back 5

10-30

Front 6

How many people die each year from food-illness?

Back 6

9000

Front 7

Age group that severity of food-illness is high in?

Back 7

1) very young
2) very old
3) impared immunity

Front 8

Infections of food-borne illness result form ________.

Back 8

bacteria contamination

Front 9

_____ are caused by bacteria.

Back 9

intoxications

Front 10

____ & ____ are the most common microbes causing food-borne illnesses.

Back 10

bacteria and viruses

Front 11

Of the bacteria, themost common food contaminants are _____ & _____.

Back 11

1) capylobacter jejuni
2) salmonella

Front 12

symptoms of allergic reactions to food

Back 12

1) rashes
2) headaches
3) bowel disturbances

Front 13

foods that most often cause allergic reactions

Back 13

1) cow's milk
2) eggs
3) nuts
4) citrus fruit
5) seafood
6) wheat
7) corn
8) soy

Front 14

Most food allergies are reactions to ___ contained in the food.

Back 14

proteins

Front 15

____ is a govn't agencie that includes all food except meat, poultry, and eggs.

Back 15

FDA

Front 16

______ is a govn't agency that contains meat, poultry, and eggs.

Back 16

USDA

Front 17

_____ is a govn't agency that contains pesticide safety and sets tolerance levels.

Back 17

EPA

Front 18

% of seriousness of food safety in kitchen

Back 18

20%

Front 19

Sources of problems of food safety in kitchen

Back 19

1) cutting boards and utensils
2) improper food storage
3) unsanitary handling
4) incomplete cooking

Front 20

Cold foods should stay cold at __ degrees or less

Back 20

40

Front 21

frozen foods should be frozen at __ degrees or less

Back 21

0

Front 22

controls of microbes during processing

Back 22

1) drying
2) freezing
3) fermenting
4) heat
5) chemical preservations
6) irradiation

Front 23

concerns with raw undercooked foods

Back 23

1) due to hepatitis
2) parasites
3) viral infections

Front 24

common environmental food contaminants

Back 24

1) mercury
2) lead
3) cadmium

Front 25

_____ is a substance put in food to enhance its appearance and quality.

Back 25

food additives

Front 26

uses of food additives

Back 26

1) reduce risk of microbial contamination
2) improve nutrient quality
3) enhance appearance
4) increase shelf life
5) meet demand for variety

Front 27

_____ are used in baked goods and beverages to prevent rancidity and enhance flavor.

Back 27

antimicrobial agents

Front 28

salt, vinegar, and sugar are ex. of ____

Back 28

antimicrobial agents

Front 29

_____ make water unavailable to microorganisms.

Back 29

antimicrobial agents

Front 30

sulfite is an ex. of ____

Back 30

antioxidant

Front 31

antioxidants aren't for use in _____ foods.

Back 31

raw

Front 32

____ & ____ are antioxidants that are useed in snack and baked goods.

Back 32

BHA & BHT

Front 33

Are artificial colors still used in foods?

Back 33

only a few

Front 34

____ are the largest group of food additives

Back 34

flavoring agents (ex. spice)

Front 35

MSG is an ex. of a _____

Back 35

flavoring agent

Front 36

nutrition related disorders during pregnancy

Back 36

1) Gestational diabetes
2) preeclampsia
3) neural tube defects
4) FAS

Front 37

A full term pregnancy lasts __ weeks

Back 37

38-42

Front 38

_____ consists of conception to 13th week

Back 38

1st trimester

Front 39

____ consists of 14-27th week.

Back 39

2nd trimester

Front 40

___ consists of 28-40th week.

Back 40

3rd trimester

Front 41

____ is day 15 to 8th week.

Back 41

embryonic stage

Front 42

After the __ week, the developing baby is called a fetus.

Back 42

8th

Front 43

When are embryos extremely vulnerable to teratogens?

Back 43

during 1st trimester

Front 44

During what time does the fetus gain 3/4 of it's weight?

Back 44

3rd trimester

Front 45

low birth weight of a baby is weighing less than ___ pounds.

Back 45

5.5

Front 46

____ babies are born b4 38 weeks and may be low birth weight babies.

Back 46

preterm

Front 47

average normal weight gain during pregnancy

Back 47

25-35 pounds

Front 48

weight gain during pregnancy for adolescents and underweight woment

Back 48

28-40 pounds

Front 49

weight gain during pregnancy for overweight women

Back 49

15-24 pounds

Front 50

An additional ____ kcal/day may be required in the 2nd and 3rd trimester.

Back 50

300

Front 51

g/day of protein during pregnancy

Back 51

60

Front 52

g/day of carbs. during pregnancy

Back 52

atleast 130 g/day

Front 53

micronutrients that are most critical during pregnancy

Back 53

-folate
-vit. A,B12,C,D
-calcium
-iron
-zinc
-sodium
-iodine

Front 54

The need for fluids increases to ___ liters/day during pregnancy.

Back 54

3

Front 55

reasons fluid is increased during preganancy

Back 55

1) mother's blood volume
2) body temp.
3) amniotic fluid to cushion fetus
4)combat fluid retention & constipation
5) preventing UTI's

Front 56

____ is a hormone respnsible for the synthesis of milk.

Back 56

prolactin

Front 57

When is prolactin produced?

Back 57

toward the end of preganancy

Front 58

Prolactin is suppressed by ____& ____ until childbirth.

Back 58

estrogen and progesterone

Front 59

____ is the 1st milk produced.

Back 59

colostrum

Front 60

things colostrum is rich in

Back 60

1) proteins
2) antibodies
3) vitamins
4) minerals