Nutrition - Exam 5 - Key Concepts

Ch 18

100

List 5 strategies to reduce risk of coronary heart disease

1. Adopt a heart healthy eating pattern
2. 30 mins of endurance training daily 
3. Replace solid fats with foods that contains unsaturated fatty acids
4. Do not smoke
5. Limit alcohol 

200

Diet and Hypertension (5 things)

1. Weight control 
2. Physical activity
3. Dash eating pattern
4. Medications 
5. Reduce alcohol

300

Insulin Functions (5 functions)

1. Signal body cells to receive energy
2. Regulating blood glucose levels
3. Stimulates protein synthesis 
4. Stimulates glycogen synthesis
5. Stimulates fats synthesis

400

Recommendations for Reducing Cancer Risks (5 recommendations)

1. Maintain a healthy weight 
2. Adopt an active lifestyle 
3. Eat a healthy diet
4. Limit preserved, processed, prepared foods
5. Supplements

Ch 19

100

List five causes of food borne illnesses

1. Cross contamination
2. Food contamination 
3. Improper temperature control 
4. Poor hygiene
5. Inadequate cooking

200

Five types of contaminants in food 

1. Methylmercury
2. Solanine 
3. Arsenic
4. Cyanogen 
5. PBBs

300

Genetic Engineering and Food Safety, list 5 pros

1. Increase crop yield
2. Extends shelf life 
3. Can improve nutrition
4. Insect destruction prevention
5. FDA says bioengineered foods are safe to eat

400

List five additives

1. Sodium nitrate
2. Aspartame 
3. Artificial food coloring
4. High-fructose corn syrup 
5. Monosodium glutamate (MSG)

Ch 20

100

Food recovery strategies (5 strategies)

1. Know food recovery 
2. Food gleaning
3. Prepared food rescue
4. Perishable food salvage
5. Nonperishable food collection

200

Malnutrition (5 things)

1. Impaired immunity
2. Learning disabilities 
3. Mental retardation
4. Blindness
5. Birth defects

300

Environment sustainable solutions (5 solutions) 

1. Use of smaller machinery
2. Limiting transportation distance
3. Moderating meat and dairy consumption 
4. Adopting sustainable farming methods
5. Implementing soil conservation techniques