Final Review

Iron

100

Gives meat its red color. 

myoglobin 

200

Symptoms of iron deficiency anemia

fatigue, weakness, headache, decreased resistance to infection difficult to maintain body temperature. 

300

major storage protein of iron

ferritin 

400

iron transport protein

transferrin 

500

To enhance absorption of an iron supplement--what should you do? 

consume with Vitamin C

Physical Activity

100

wasting or decrease in the size of muscle tissue caused by lack of use

atrophy

200

combination of disordered eating, amenorrhea and osteoporosis.

Female Athlete Triad 

300

swimming and running

aerobic exercise

400

tennis and baseball 

anaerobic exercise 

500

caffeine

ergogenic aid (anything designed to increase work performance)

Food Safety

100

GRAS

Generally Recognized As Safe 

200

Common bacteria that infects high-risk groups especially pregnant women 

listeria 

300

Mercury is more likely to be found in BIG fish (swordfish, mackerel, shark) or SMALL (sardines, herring) fish? 

BIG FISH!

400

What does HACCP stand for?

Hazard Analysis Critical Control Point 

500

4 Steps to prevent foodborne illness

Clean, Separate, Chill, Cook