human nutrition ch17

you should cool food within ___ hour(s) to 40 degrees F.

2

define virus

a piece of genetic material surrounded by a coat of protein. they do not metabolize, grow, or move by themselves. they reproduce only with the aid of a living cellular host.

list the environmental contaminants in our food.

acrylamide, bisphenol A (BPA), cadmium, dioxin, lead, mercury, polychlorinated biphenyls (PCBs), urethane

what is sustainable agriculture?

an intergrated system of plant and animal production that promises, over the long term, to satisfy human needs, enhance environmental quality, and efficiently use nonrenewable resources

define parasite

an organism that lives in or on another organism and derives nourishment from it

define pesticide

any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest

Prior to cooking, eggs and egg products should always be stored...

below 40 degrees F

observe "___ ___" and ___ ___ printed on food packaging

best by and expiration dates

pesticides used in food production yield:

both beneficial and unwanted effects

a pesticide product may be:

chemical, bacterial, natural, or synthetic

what are the 4 actions of food borne illness of the USDA's food-safety program?

clean, separate, cook, chill.

cross-contamination: make sure foods are ___ and ___ in the fridge to prevent drippings from uncooked and potentially hazardous foods from tainting other foods. store foods likely to pose risk of illness on ___ shelves of the fridge, beneath other foods to be eaten raw.

contained and covered. lower.

what is the greatest health risk from food today?

contamination of a variety of foods by viruses and bacteria and by various forms of fungi and parasites

What is the most reliable way to ensure food will not contain pathogens that may lead to illness?

cooking the food

North Americans typically ___ ___ eat enough fish to cause concern about high intakes of environmental contaminants. On average, we consume only about __ oz of seafood per week. Around __% of that is __, __ __, __, __ __ __, which are relatively __ in environmental contaminants. Most Americans would __ from eating more fish--a rich source of __-__ __ __.

do not; 4; 80; shrimp, canned tuna, salmon, and white fish; low; benefit; omega-3 fatty acids

what is the primary reason for using pesticides?

economics: the use of agricultural chemicals increases production and lowers the cost of food, at least in the short run.

what are the 4 F's of contamination?

fingers, foods, feces, and flies

properly cooked seafood should... and/or be...

flake easily. opaque or dull and firm.

don't taste or use food that has a... or... why?

foul odor or spurts liquid when the can is opened. the deadly clostridium botulinum toxin may be present

when shopping what should you select last?

frozen and perishable foods such as meat, poultry, or fish.

microorganisms are able to grow rapidly in foods that are:

generally moist, rich is protein, have a neutral or slightly acidic pH

how do you keep foods out of the danger zone?

hold food below 40 degrees or above 140 degrees

dangers from pesticides through food depend on:

how potent the chemical toxin is, how concentrated it is in the food, how much and how frequently it is eaten, and the consumer's resistance or susceptibility to the substance

the built-in toxic properties of pesticides lead to the possibility that...

humans might be harmed

don't let groceries sit... why?

in a warm car; this allows bacteria to grow

who are most susceptible to foodborne illness?

infants and children, older adults, those with liver disease, diabetes, hiv infection and AIDS, or cancer, patients recovering from surgery, pregnant women, people taking immunosuppressant agents such as transplant patients

"pesticide" refers to many types of products, including ____ (to kill insects), ____ (to kill weeds), ____ (to kill rodents), and ____ (to control fungi, mold, and mildew.

insecticides, herbicides, rodenticides, fungicides.

what is community-supported agriculture (CSA)? what do they do?

involve a partnership between local food producers and consumers. during each growing season, CSA farmers offer a share of foods to individuals, families, or companies that have pledged support to the CSA either financially and/or by working for them.

don't buy or use food from damaged containers that...

leak, bulge, or are severely dented, or from jars that or cracked or have loose bulging lids.

retailers are using the __ __ label to respond to consumer desires for fresh, safe products that also support small, local farmers and help the environment. __-__ establishments are also placing greater emphasis on supporting local producers, encouraging a farm-to-fork approach.

locally grown

What are some foods that are most susceptible to rapid growth of microorganisms?

meat, dairy, eggs

are organic vs conventional foods very different in their nutrient content?

no, they're basically the same.

In hot weather (80 degrees and above), if food is not to be consumed immediately, make sure cooling is done within ___ hour(s). How?

one. do this by separating the food into as many shallow pans as needed to provide a large surface area for cooling.

to prevent food borne illness, choose milk and cheese products that are ___.

pasteurized

get the perishable foods such as meat, eggs, and dairy products home...

quickly and promptly refrigerate or freeze them

a general precaution is to not eat ___ animal products. don't consume homemade ice cream, eggnog, and mayonnaise is made with ___, __ eggs because of the risk of ___ food borne illness.

raw. unpasteurized, raw. salmonella.

consider using __ __ __ __ to transport your cold items.

recyclable insulated grocery bags

once a food is cooked, consume it ___ ___, or cool it to 40 degrees F within __ hours.

right away. 2.

always place fresh meat, poultry, and fish in... why?

separate plastic bags, so that drippings do not contaminate other foods in the cart

foodborne illness

sickness caused by the ingestion of food containing harmful substances

define fungi

simple parasitic life forms, including molds, mildews, yeasts, and mushrooms. They live on dead or decaying organic matter. they can grow as single cells, like yeast, or as a multicellular colony, as seen with molds.

define bacteria

single-cell microorganisms; some produce toxins, which cause illness in humans. bacteria can be carried by water, animals, and people. they survive on skin, clothes, and hair and thrive in foods at room temperature. some can live without oxygen and survive by means of spore formation.

what is the major benefit of genetic engineering?

the production of crops that resist predators, disease, and severe weather conditions--resulting in reductions in overall pesticide use and increases in crop yield and farmer profits.

when thawing foods, where should you do so? when should you cook foods after thawing under the last two options? where should you marinate food?

the refrigerator, under cold potable running water, or in a microwave oven. immediately. never let frozen foods thaw unrefrigerated all day or all night. the refrigerator.

The "danger zone" refers to

the temperature range from 40 to 140 degrees F.

Reduce the risk of foodborne illness from eggs by making sure...

the yolk and white are solid.

what are some benefits of local products?

they provide fresher options, don't have the added costs of long transportation, and thus use less fossil fuel

many restaurants include an advisory on menus stating that an increased risk of food borne illness is associated with eating...

undercooked eggs

highly toxic bacteria and viruses that can harm the fetus thrive in...

unpasteurized milk

when preparing food, what should you do? when is it most important?

wash hands for 20-30 seconds with warm, soapy water before and after handling food. its especially important when handling raw meat, fish, poultry, and eggs; after using the bathroom; after playing with pets; or after changing diapers. also use separate cutting boards for meats and produce.

what can you do to reduce exposure to pesticides?

wash, peal and trim, select a variety, choose organic, use insect repellents safely

purchase only the amount of produce needed for a ___'s time

week