Food signals
Psychological Cue to eat
Appetite
the amount of energy that is required to meet basic needs of existence
basal metabolism
40-140 degrees Farenheit
Danger zone
A vulnerable population to food borne illness
elderly, young children, suppressed immunity
Weight/height
BMI
biological cue to eat
Hunger
Known cause of increased metabolism
fever or exercise or lean body mass
cutting vegetables on the same surface that had raw chicken on it
cross contamination
Eating a large amount of raw peanuts puts people at risk for
aflotoxin
USDA
leptin
known cause of decreased metabolism
illness or starvation or low calorie diet
The most likely virus to sicken individuals through food
norovirus
Eating a variety of foods instead of similar foods every day will minimize
Risk of contaminant exposure
common bacteria on Non pasteurized dairy and unrefrigerated lunch meat
listeria
theory that everyone has an ideal body weight
set point theory
A major factor in increasing or decreasing energy expenditure
physical activity
An environmental contaminant that increases in concentration as it moves up the food chain is called
bioaccumulation
Government agency that oversees inspection of meat producing plants
USDA
Risk for e coli poisoning
undercooked ground meat
after a meal, the desire for dessert is due to
appetite
The energy utilized when eating
Thermic effect of food
Government agency concerned with pesticides in food
Environmental protection agency
Government agency concerned with food supply
FDA
Proper thawing of frozen meat
Refrigerator