Nutrition Exam 7 (Chapters 18 and 19)

lowers total cholesterol, lowers LDL cholesterol, reduces inflammation

How does the DASH diet lower hypertension?

cross-contamination

contamination of food by bacteria that occurs when the food comes into contact with surfaces previously touched by raw meat, poultry, or seafood

c. decrease in infections

Which of the following is NOT among the common, long-term consequences of diabetes? a. blindness b. kidney failure c. decrease in infections d. increase in heart attacks

fruits, vegetables, low-fat milk products, whole grains, and nuts

What is the DASH diet rich in?

hypertension

What was the DASH diet developed to lower the risk of?

when they are grown and processed according to USDA regulations defining the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservations, and other chemical ingredients

When are food producers allowed to label crops as organic?

livestock has been raised according to USDA regulations defining the grazing conditions and the use of organic feed, hormone, and antibiotics

When are food producers allowed to label meat, poultry, eggs, and dairy products as organic?

pasteurization

heat processing of food that inactivates some, but not all, microorganisms in the food; not a sterilization process; bacteria that causes spoilage is still present

Centers for Disease Control and Prevention (CDC)

monitors foodborne diseases

hazard

possibility of harm from normal use of a substance

antigens

substances that elicit the formation of antibodies or an inflammation reaction from the immune system

foodborne illnesses

According to the FDA, what is the leading food safety concern?

heart attack

A person's level of C-reactive protein appears to be a strong predictor for a _____________.

women

Coronary heart disease accounts for the majority of deaths in U.S. ____________.

abdominal obesity and insulin resistance

What are the direct contributors to the metabolic syndrome?

-ensure safety and wholesomeness of all dietary supplements and foods (except meat, poultry, and eggs) -inspect food plants and imported foods -set standards for food composition and product labeling

What are the responsibilities of the Food and Drug Administration (FDA)?

skin, mucous membranes, GI tract

first line of defense for the immune system

preservative

antimicrobial agents, antioxidants, and other additives that retard spoilage or maintain desired qualities, such as softness of baked goods

tuberculosis

The diseases most common today include all of the following EXCEPT a. cancer b. diabetes c. tuberculosis d. heart disease

b. indirect additive

What classification is given to a substance that leaches from the inside lining of a can into the fruit resulting in an off-flavor? a. direct additive b. indirect additive c. migratory contamination d. peripheral contamination

asthma

What condition is known to make people more sensitive to experiencing the MSG symptom complex?

FDA and USDA

What government agency is primarily responsible for protecting agriculture and the food supply?

defect of the immune system

What is believed to be the primary cause of type 1 diabetes

milk products, eggs, high fat meats, grapefruit

What is irradiation not used on?

grains, spices, teas, fresh fruits and vegetables, fresh and frozen beef, poultry, lamb, and pork

What is irradiation used on?

total fat and saturated fat

What is the DASH diet low in?

d. intentional additive

What is the classification given to a substance put into food to give it a certain color?

mad cow disease

What is the common name for BSE?

protected groundwater (springs or wells)- the same as tap water

What is the most common source of bottled water (75%)?

water-soluble vitamins

What nutrients in foods are most vulnerable to losses during food handling and preparation?

5%-10%

What percentage of people with diabetes have type 1?

dairy products, nuts, eggs

What products is pasteurization used on?

b. high sugar intake

Which of the following is NOT among the diet-related risk factors for coronary heart disease? a. obesity b. high sugar intake c. glucose intolerance d. high blood cholesterol

d. microbial cross-contamination

Which of the following would most likely result from placing cooked hamburger patties on the same plate that held the uncooked patties? a. flavor declination b. meat juice retention c. fat drippings exudation d. microbial cross-contamination

MGS symptom complex

acute, tempoary intolerance reaction with symptoms including burning sensations, chest and facial flushing and pain, and throbbing headaches

intentional additive

additives intentionally added to foods, such as nutrients, colors, and preservatives

coronary heart disease

most common form of cardiovascular disease

bovine spongiform encephalopathy (BSE)

often fatal illness of cattle and wild game that affects the nervous system and is transmitted to people by eating infected meats

staphylococcus aureus

organism responsible for producing the most common food toxin

toxicity

potential of a substance to harm someone

phagocytosis

process by which immune cells engulf and then destroy bacteria

20 seconds

recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food

insulin resistance

reduced sensitivity of cells to blood insulin

cytokines

specialized proteins that activate responses to infection

irradiation

sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves; sometimes called ionizing radiation

additive

substances not normally consumed as foods nut added to food either intentionally or by accident

indirect additive

substances that can get into food as a result of contact during growing, processing, packaging, storing, cooking, or some other storage before foods are consumed

norovirus and salmonella

top two causes of hospitalizations from foodborne infections in the U.S.

c. diabetes

For which of the following chronic diseases are dietary risk factors least involved in its development? a. cancer b. obesity c. diabetes d. atherosclerosis

48 million

How many people in the United States experience foodborne illnesses every year?

excess body fat

Most people with type II diabetes have ______.

raw meats, poultry, and eggs

Which foods are associated with illness from Salmonella?

Monosodium glutamate (MSG)

a sodium salt of the amino acid glutamic acid commonly used as a flavor enhancer; generally recognized as a safe ingredient