exam 1- nutrition review

Your friend drops food on the floor and says "5-second rule." He picks it up and before he puts it in his mouth, what do you say?

"Food that drops on the floor becomes contaminated as soon as it lands."

Microorganisms may cause foodborne illness either by infection or by ------------. --------------- is a neurotoxin and can quickly paralyze muscles to reduce breathing and vision requiring medical attention.

intoxication, Botulism

Protein-rich foods require special handling. So, cooking to the right temperature is the most critical factor in keeping --------safe to eat. Ground meat and -------- should be cooked to the well-done stage. Due to sanitation mistakes made by growers and producers and the difficulty of removing the biofilm produced by microbes, raw --------poses a threat of foodborne illness.

meat, poultry, poultry

What is the most immediate threat to the safety of our food supply?

microbial foodborne illness

One cup of vanilla milkshake provides about 254 calories and 332 mgs of calcium, and one cup of nonfat milk has about 90 calories and 300 mgs calcium. Choosing the nonfat milk would be an example of applying the principle of ________.

nutrient density

Dark leafy greens, red bell peppers, broccoli, and carrots are examples of __________, unlike chips, cookies, and donuts.

nutrient-dense foods

What are the subgroups within the protein foods group in the USDA Eating Patterns?

seafood; meats, poultry, and eggs; and nuts, seeds, and soy products

Based on the USDA Eating Patterns, which of the following is equivalent to one ounce of grains?

1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta, or oatmeal

A hamburger provides 540 calories. If carbohydrates provide 43% and proteins provide 30% of the calories, respectively, how many calories come from fat?

146 calories

How many calories are provided by a food that contains 29 g carbohydrate, 6 g protein, and 1 g fat?

149 calories

A day's meals that provides 260 g carbohydrate, 30 g protein, and 60 g of fat will supply ----- total calories. The percentage of calories from carbohydrate is ----- %, the percentage of calories from fat is -------- %, and the percentage of calories from protein is ------- %.

1700, 61, 32, 7

Foods need to be refrigerated either immediately after serving a hot meal that was maintained at 140°F in a buffet line or within __________ to prevent bacterial growth.

2 hours

The Dietary Reference Intakes (DRI) Committee has established the Acceptable Macronutrient Distribution Ranges, which recommends a diet that contains _____ of the total calories from fat.

20-35%

Consider the day's meals from the previous question, which provides 260 g carbohydrate, 30 g protein, and 60 g fat: According to the Acceptable Macronutrient Distribution Ranges (AMDR), the percent calories from fat is within the recommended level of --- %, the percent calories from carbohydrate is within the recommended level of ------ %, and the percent calories from protein is less than the recommended level of ------ %.

20-35, 45-65, 10-35

Chilling green salads is important because temperatures above what level can cause a dangerous change in E. coli bacterial strains, which can make the consumer sick?

50F

The Dietary Reference Intakes (DRI) are nutrient intake standards for the people in United States and Canada. How many sets of standards does the DRI include?

5; RDA, AI, CDRR, EAR, AMDR

What is the unit used to measure food energy? It is the amount of heat energy necessary to raise the temperature of 1 kg (1 L) of water 1°C.

Calorie(Kcal)

-------- are macronutrients made of sugars and starches and yield 4 calories per gram. -------- are macronutrients made of amino acids and yield 4 calories per gram. ---------- are macronutrients that provide twice as much energy, yielding 9 calories per gram.

Carbs; Protiens; Fats

What are the standards used solely on food labels to enable consumers compare the nutrient values of foods?

Daily values

Which set of values establishes the average nutrient requirements that researchers and policy makers use in their work?

EAR: estimated average requirments (req. to meet 50% of healthy ppl needs)

Many agencies are involved in nutrition policy development, research, and monitoring. Which large program of studies is designed to assess the health and nutritional status of adults and children in the United States by conducting interviews and physical examinations?

NHANES

The Acceptable Macronutrient Distribution Range (AMDR) sets healthy range intakes for all the following macronutrients EXCEPT

SUGAR

_______________ is foremost in quantity among the six classes of nutrients in the human body.

Water

Adding meats, fish, poultry, and legumes is an easy way to get a(n) __________ amount of iron in your diet.

adequate

The Nutrition Education and Labeling Act of 1990 set the requirements for nutrition labeling information. According to law, every packaged food must state the following: The ------ name of the product The name and address of the ------ The ------- contents in terms of weight, measure, or count The ingredients in ------ order of predominance by weight

common, manufacturer, net, and descending

All the following are key recommendations of the Dietary Guidelines for Americans EXCEPT _________. a. limit foods and beverages higher in added sugars and saturated fats b. focus on nutrient dense foods and beverages c. follow a healthy dietary pattern at every life stage d. increase intake of foods with high sodium content

d. increase intake of foods with high sodium content

According to the USDA Eating Patterns, the subgroups within the vegetable group are ------ green vegetables, red and --------- vegetables, legumes, -------- vegetables, and other vegetables.

dark, orange, starchy

Which of the following diseases is least likely to be nutrition related?; anemia, osteoporosis, down syndrome, diabetes

down syndrome

The United States Department of Agriculture (USDA) Eating Patterns suggest that at least ------ of the grains consumed in a day's meals be whole grains. Varying food choices among and within foods groups helps to ensure adequate nutrients and protects against getting large amounts of --------from any one source.

half, toxins