Illnesses
Safety guidelines
Causes/symptoms
Food security
Fitness
100
3rd leading cause of death in food illnesses
What is Listeria
100
40-140 degrees is known as the __________ zone.
What is Danger
100
This is a common symptom of salmonella
What is nausea/vomiting
100
_________ is the excess intake of energy dense foods while _________ is the inadequate intake of essential nutrients
What is Overnutrition and Undernutrition
100
Any bodily movement produced by the skeletal muscles -- whether its running, playing a sport, etc.
What is Physical activity
200
An organism that is carried within the intestinal tract of cows, hogs, sheep and poultry - spreads by contaminated water/manure
What is Campylobacter Jejuni
200
The spread of harmful bacteria from raw foods to other foods
What is Cross contamination
200
With regards to E-coli, children under the age of 5 can experience this syndrome
What is Kidney failure
200
This agency is responsible for regulating the safety of GM crops consumed by humans and animals
What is the Food Drug Administration (FDA)
200
Name the four types of physical exercise by the American College of Sports Medicine for promoting maximal health and preventing diseases and injuries
What is resistance, cardio-respiratory, neuromotor and flexibility
300
A very rare strain of this particular illness can cause death up to 250-500 people yearly
What is E-coli
300
This agency regulates the use of harmful pesticides that are used in food production
What is The Environmental protection agency (EPA)
300
This time is the number of hours between the moment a person consumes contaminated food and when symptoms first appear
What is Onset time
300
These provide a number of useful function which can improve the palatability of foods
What are food additives
300
ATP is produced in the body by three separate energy systems; two of which are _________ (not requiring oxygen) and ___________ (requiring oxygen)
What is Anaerobic and aerobic
400
This can be found in soils throughout the world and intestinal tracts of various domestic animals
What is Clostridium Botulinum
400
Clean, separate, cook and chill
What is the Four steps to food Safety
400
Name three groups of individuals that are at a higher risk for food borne illness than most people
What is pregnant women, young children and older adults
400
Use of resources succeed the capacity of earth to replace them
What is sustainability
400
In the energy system fuels, name the THREE primary fuels which supply energy to produce ATP for muscle contractions.
What is Creatine phosphate, glucose and fatty acids
500
With regards to this disease, foods should be cooked below 40 degrees or above 140 degrees
What is Staph Aureus
500
Movement that shifted focus of federal regulators from response of contamination to prevention
What is the Food safety Modernization Act
500
Name three common sources of a norovirus
What is shellfish, read-to-eat foods and produce
500
For greater consumption of resources and consumer goods, it is estimated that the demand for food will rise _____% to ______% by 2050.
What is 70 to 100
500
A 24 year old who is an avid runner, is running a 5k race. Target heart is 70-85%. Estimate this runner's MHR.
What is MHR = 134 BPM - 162 BPM
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