True of false. Food insecurity means that you are often physically hungry and do not have enough food to eat.
False
100
What was discussed in class as the #1 way to prevent foodborne illness?
handwashing
100
True or false. The top 8 allergies have to be listed in plain language on the label.
true
100
Hunger and appetite drive our food intake. Which one is the physiological need for food?
What is hunger. Appetite is a want. Hunger is a need.
100
True or false. Obesity rates have been declining since the 1990s
What is false
200
Describe the poverty obesity paradox and why this happens
What is the highest rates of obesity occur among the food insecurity and those with the highest rates of poverty. inexpensive high calories food
200
Lunch meat and hot dogs are at high risk for _________ contamination?
listeriosis
200
Which of these do not have to be on the label?
Net Weight
Nutrient Claim
Ingredient Statement
Place of Business
Nutrient Claim
200
Weight management comes from the balance of these two things.
What is energy expenditure and energy intake or calories in (eating) and calories out (moving)
200
Areas without ready access to fresh, healthy, and affordable food are called ________.
What is a food desert
300
True or false. One of the reasons for world hunger is there is not enough food produced for everyone.
What is false
300
Botulism is most likely to infect what foods?
canned foods
300
Name 2 groups of food that do not have to have a nutrition facts label.
very small package, small manufacturer, fruits/vegetables, alcohol
300
Body Mass Index (BMI) is most commonly used to determine weight status. A BMI of 18.5-24.9 is ________ (underweight, normal weight, overweight, obese)
What is a healthy weight BMI
300
Explain nature vs. nurture
What is genetics (family history) vs the enviornment (how you were raised, where you live, what you are exposed to, personal behavior)
400
Describe the difference in Marasmus and Kwashiorkor
What is
Marasmus: protein and calorie deficiency
Kwashiorkor: protein deficency
400
What is the temperature “danger zone” when bacteria multiply rapidly?
40-140 degrees
400
Name the 4 vitamins and minerals on the old label.
Vit A, vit C, calcium vit D
400
Name 5 of the top 8 allergens.
Eggs, soy, wheat, dairy, tree nuts, peanuts, fish, shellfish
400
Name on behavior modification technique for weight loss discussed in class.
What is Self-efficacy
Portion control
Choosing nutrient dense foods > energy dense foods
Regular meals
High fiber intake
Monitoring body weight ~1 per week
500
Name 1 of the 4 top nutrients of concern around the world
What is iron, vitamin A, iodine, zinc.
500
Name the high risk foods for E Coli
Undercooked ground beef, unpasteurized milk and juice, contaminated water
500
Name the 4 vitamins and minerals on the new nutrition facts label.
vit D, calcium, potassium, iron
500
Name the 4 eating disorders
anorexia, bulimia, binge eating disorder, eating disorder not specified
500
This theory says that the body wants stay at the same weight, making weight loss difficult.