Nutrition 8, 12-13

By definition, a vitamin is all of the following except:

1.Needed in small amounts. 2. An organic compound. 3. A non-essential nutrient. 4. Indispensable to body function. 3.non essential nutrient

According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of:

165 ºF

A pregnancy weight gain of _____ pounds is recommended for women who are at their appropriate weights.

25-35

_____ are poisonous substances produced by certain molds that can cause liver damage and death

Aflatoxins

Which of the following substances is in breast milk but not in infant formulas?

Antibodies

vitamin that is important for a vegetarian to make sure they get?

B-12

Riboflavin needs are more difficult to meet when the diet is low in:

Dairy foods

After an earthquake, Marie's house was damaged and experienced a power outage that lasted three days. Which of the following steps should she take to avoid food-borne illness during the loss of electricity?

Do not eat raw or cooked foods that have been at room temperature for more than 2 hours

Green leafy vegetables is a rich sources of:

Folate

Which of the following U.S. government agencies enforces federal food safety laws?

Food and Drug Administration.

Why is taking excess amounts of fat-soluble vitamins more likely to cause toxicity than taking excesses of water-soluble vitamins?

In general, excesses of fat-soluble vitamins cannot be excreted as easily as water-soluble vitamins.

____ infection is the most common food-borne illness in the United States.

Norovirus

Which of the following foods is likely to be a source of Salmonella?

Raw Chicken

The disease caused by a Vitamin C deficiency is known as __________.

Scurvy

true about vitamins?

They are usually in foods that Americans commonly eat.

Pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness. (true or false?)

True

_____ are fat-soluble vitamins.

Vitamins K, E, and D

An _____ is a substance that protects vulnerable molecules from free radicals.

antioxidant

Pathogens:

are disease-causing microbes.

Most infants are physically ready to start eating solid foods when they

can sit up with some back support.

During the first few days after giving birth, the new mother's breasts produce:

colostrum.

According to scientific research involving animals, consuming a nutritious diet that is low in calories may:

increase life expectancy.

Major nutrition-related concerns of adolescents include _____ intakes.

low iron

The _____ is the organ of pregnancy that transfers nutrients and oxygen from the mother's bloodstream to the embryo/fetus.

placenta

To improve their children's eating habits, caregivers should:

prepare and eat meals more meals together as a family.

Reduced _____ is a normal physiological change associated with aging.

secretion of intrinsic factor

Compared to preschoolers, adolescents tend to

skip breakfast.

_____ is added to refined grain products as part of the enrichment process.

thiamine

A ____ is simply a piece of genetic material coated with protein.

virus

The proper way to wash hands when handling foods is to:

wash hands with soap and warm water for 20 seconds.