Download Exam 4 Module 5.5 Module 6 and 7

Review Exam 4 Module 5.5, Module 6, Module 7
Module 5.5 TRACE MINERALS
1. IRON
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What are the functions of iron?
What is the result of iron deficiency?
What is the absorption of iron dependent upon?
What hinders the absorption of iron? What enhances the absorption? (HCl, Vitamin C)
What is the storage form of iron called?
What is hemosiderin? Lactoferrin? Transferrin?
How does iron deficiency anemia affect the size and color of red blood cells? (RBC become
small in size –microcyctic; and have a loss of color – hypochromic)
What inherited condition results from iron toxicity? (hemochromatosis) How is it treated? (blood
loss)
What is the estimation of the % of the world’s population that are iron deficient?
What are some causes for anemia?
What is the difference in absorption between heme iron and non-heme iron?
What are good sources of iron? (mollusks, pumpkin seeds, dark chocolate)
2. IODINE
 Iodine is a component of what type of hormone?
 What is the principle role of iodine? (Regulates the metabolic rate)
 Where is the majority of iodine found in the body?
 What conditions can occur due to iodine deficiency?
 What is Cretinism?
 What is the cause of cretinism?
 Is cretinism reversible?
 What is the major source of iodine? (seafood, Iodized salt)
 What are the effects of iodine deficiency?
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3. ZINC
 What is the role of Zinc?
 A significant deficiency in zinc would cause what condition?
 In small amounts zinc enable what vitamin to be absorbed? (folate)
 Zinc can interfere with which mineral’s absorption? (iron and copper)
 What inhibits zinc absorption?
 What are good sources of zinc? [ oysters, pumpkin seeds, cocoa powder]
 What is one result of deficiency during developmental growth?
4. FLUORIDE
 What is the primary role of fluoride?
 What is the major source of fluoride? (tap water treated with fluoride, sardines, TEA)
 What is fluorosis?
5. SELENIUM
 What are the primary functions of selenium?
 What is Keshan disease?
 What is the effect of selenium on prostate cancer?
 What are source of selenium? (Brazil nuts, oysters, tuna)
6. COPPER
 What is the primary role of copper?
 What is copper’s involvement with iron? (copper in the protein ceruloplasmin helps to convert
usable copper ferrous iron (Fe 2+) back into ferric iron (Fe3+) to be transported in the blood along
with transferrin which can only carry ferric (Fe3+) iron. This can hamper the absorption of usable
iron)
 What inhibits copper absorption? (zinc, phytates, iron, vitamin C, antacids)
 What would occur with copper deficiency?
o Deficiency leads to increased incidents of infection; poor formation of collagen fibers
resulting in skeletal deformities
 What is role of copper in the synthesis of melanin (pigment) in the skin
 Sources? cocoa, nuts & sesame seeds
7. MANGANESE
 What are the functions of manganese?
 Which water soluble vitamins does manganese help to utilize?
 What is its role in bone health? Thyroid hormone formation?
 Sources of manganese? ( mussels, pumpkin seeds, bread, hazelnuts)
8. MOLYBDENUM
 What is molybdenum’s relationship to sulfur?
o Molybdenum helps break down sulfites in order to reduce toxic build-up and promote
overall healthy body function.
 What is its role in production of uric acid?
 Sources: Legumes, Grain products, Nuts
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9. CHROMIUM
 Primary role of chromium?
 What would increase chromium content in food?
 Is there much deficiency of this mineral in American diets?
 Who are likely to be the most deficient in chromium?
 Sources of chromium? (Broccoli, barley, oats, grape juice)
10. COBALT
 Know the following
 Cobalt is the central component vitamin B12 (cobalamin).
 It is indicated that cobalt helps with repair of the myelin sheath (B12)
 Stored in red blood cells, liver, plasma, spleen, kidney, and pancreas.
 Promotes RBC formation.
 Cobalt is needed for proper assimilation of iron.
Module 6; Module 7
1. Know how to judge nutrition information using the following:
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Author’s credentials
Author’s affiliation
Information source
Quoted sources
Editorial board expertise
References
Purpose of the information
2. Know the affiliation of these web addresses:
.com
.org
.gov
.net
.edu
3. What are some reliable websites that meet the criteria for good information?
1. Know the following legislative history events:
 1906: Food & Drug Act of 1906. The first law, aka Pure Food Law.
 1938: The Food, Drug & Cosmetic Act (FD&C). Safely/honestly packaged, the FDA had the right
to remove unsafe product from the shelf.1958: The Food, Drug & Cosmetic Act was amended,
food companies had to prove the safety of food additives. Delaney Clause was a provision in the
amendment which said that if ANY substance was found to cause cancer in man or animal, then it
could not be used as a food additive.
 1988 the United States Environmental Protection Agency eased Delaney Clause restrictions
 The 1960 Color Additives Amendment to the FD&C Act.
 1994: The Dietary Supplement, Health & Education Act (DSHEA), The Supplements Facts Panel.
 2004: Food Allergy Labeling and Consumer Protection Act of 2004.
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2. Know the 7 government agencies and their individual responsibilities in relationship to food protection, quality
and safety. (ex: FDA, WHO, USDA)
Dietary Supplements:
3. What is a supplement?
4. What are USP, Biofit, PharaPrint? What do they do? Recognize the USP insignia.
5. What are some things you should be wary of concerning supplements?
6. What should you pay attention to when buying supplements?
7. Be familiar with the DSHEA of 1994 and its regulations.
8. Understand the following categories of supplements and know examples of each.
 Herbs, vitamins, minerals, fiber, nutritional substances, glandulars, enzymes and digestive aids
9. What are some examples of permissible and prohibited health claims?
Food Additives
1. What is a food additive?
2. Know the various types of food additives.
3. What is the difference between and intentional and incidental additive?
4. Know the different categories and examples,
5. What is the reason for using a fat substitute?
6. Know how each fat substitutes functions.
7. Know examples of each.
8. Is honey nutritious?
9. Know how each sugar substitutes functions.
10. Know examples of each.
11. Know the sweetening factors? Ex: sucrose regular sugar - aspartame is 220x sweeter
12. What can sorbitol function as in addition to being a sugar substitute?
13. What is sorbitol’s chemical structure? What is it made from?
14. What are the two amino acids that make aspartame?
15. Why should you not consume aspartame if you have the condition PKU?
16. Which sugar substitute is better for baking?
17. Which is closest in structure to sucrose?
18. Which sugar substitute is found in combination with aspartame in Pepsi One?
Food Safety – Microbial infections
1. What are the two types of microbial growth patterns? How do they differ?
2. What are the ways you encounter a microbe?
3. What are the ways microbes are classified?
4. What is a toxicant?
5. What is an enterotoxin?
6. What is a neurotoxin?
7. What is a natural toxin? Example
8. What seafood produces one of the most deadly natural toxins? What causes foodborne illnesses?
9. What is food intoxication?
10. What is food infection?
11. How do viruses and bacterial differ in their ability to contaminate food products?
12. How do the following microbial agents work in food products? What is the time frame for infection?
Know the symptoms and potential health risk for each.
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d.
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f.
g.
h.
i.
j.
k.
Clostridium Botulinum
Clostridium perfringens
Staphylococcus aureus
Salmonella
Listeria
Escherichia coli (e-coli)
Campylobacter jejuni
Vibrio vulnificus
Giardia
Cryptosporidium
Trichinella spiralis
13. What two bacteria account for the majority of bacterial diarrheal illness in the U.S.? (Samonella,
Campylobacter jejuni)
14. Why should honey NEVER be given to an infant?
15. What is common virus found in food products?
16. What is aflatoxin? Example
17. What is the agent of infection in mad-cow disease?
18. What is the name of Bovine spongiform encephalopathy or BSE (Mad Cow Disease) in humans?
19. Where did Mad Cow Disease originate?
20. What is the outcome of Mad Cow Disease or its effect?
21. What do beneficial microbes do in the body? Know 1-2 types.
22. Why would someone need to replenish microbes in the gut?
Food Issues
23. Why is it important to keep cold foods old and hot foods hot?
24. What can be done to assure proper temperature inside the refrigerator?
25. How long should you leave hot foods at room temperature?
26. Know the following food safety concepts:
a. What is the food danger zone?
27. What temperature should the refrigerator be? The freezer?
28. What is cross- contamination?
29. What are some safe food handling practices?
30. How long should you store leftovers?
31. Is it alright to marinate a meat product on the kitchen counter?
32. If a food product has begun to go bad, will cooking it thoroughly make any difference? (NO)
a. How can you avoid contamination of other food products in the refrigerator?
b. How to thaw foods?
c. How to practice cleanliness?
33. Should you thaw products under running hot water?
34. What is a valuble slogan to remember when examining food for spoilage or contamination? (When
in doubt—Throw it out!)
35. What meat substances is the most susceptible to bacterial contamination? Why?
36. Who should not eat raw seafood?
37. Know the following natural toxins:
 Solanine in the green part of potatoes
 Tetraodontidae in Puffer fish
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 Saxitoxin – paralytic shellfish
 Mushroom poisons– death cap
 Castor Beans (oil) –ricin; just one bean can kill a human
 Bitter almonds - cyanide
38. What are pesticides?
39. Who APPROVES the use of a particular pesticide?
40. Who MONITORS the use of pesticides?
41. What are some benefits to pesticides? Some drawbacks?
42. What are certified organic foods? (Crops produced without pesticides, petroleum-based fertilizers, or
sewage sledge-based fertilizers)
43. Why are antibiotics and hormones given to animals?
44. What are possible side effects?
45. What is irradiation?
46. How is irradiation beneficial?
47. What is pasteurization? What is sterilization?
48. How does packaging affect a food product? What are some different types?
49. What is genetic engineering/biotechnology?
50. KNOW the symbol for irradiated products. It is called a radura symbol. Be able to describe what
each part of the symbol represents.
Circle: for the sun, the energy source
Five breaks: represent the suns rays and distribution of energy
Petals: Food
Module 7 During Pregnancy and Infancy
1. What is the organ that supports fetal life in the mother’s body? (placenta)
 What are some of its functions?
2. Why does mother and fetal blood not mix?
3. What are the dangers of malnutrition in pregnant women?
4. What is gestation?
5. What are trimesters?
6. In early pregnancy, what is most affected by poor nutrition? (embryo development)
7. What is low birth weight?
 What are some complications of low-birth weight?
 What two factors cause low-birth weight? (poor maternal nutrition during pregnancy;
premature birth)
 What is surfactant?
 What is the difference between low birth weight growth failure and premature birth?
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8. Are weight-gain recommendations the same for all women? Why or Why not?
9. Know the weight gain amounts for women that are of a healthful weight, overweight, and
underweight.
10. How much of the weight gain is the actual fetus? What accounts for the remainder of the weight
gain?
11. What are some discomforts associated with pregnancy?
12. What is gestational hypertension?
13. What is preeclampsia?
14. What is eclampsia?
15. Which is more serious preeclampsia or eclampsia?
16. Nutrition requirements:
 How many additional calories are necessary for the 2nd trimester and 3rd trimester?
 Why does a woman need additional calories and nutrients?
 Know which nutrients are critical during pregnancy.
 Why is it necessary to have sufficient iron through the diet or supplementation? (fetus draws
mother’s iron stores to create its own iron stores for the first 3-6 months after birth)
 Why does a woman need additional calcium? (fetal skeletal bone and teeth development)
 What nutrient will decrease the risk of neural tube defect?
17. What practices should a pregnant woman avoid?
18. How does smoking affect fetal development and pregnancy?
19. What are the primary toxins in cigarette smoke that are responsible for most smoke-related
complications? (nicotine and carbon monoxide) KNOW THE CONSEQUENCES OF THESE TWO
TOXINS IN THE FETAL BODY.
20. How does alcohol affect fetal development and pregnancy?
21. What is fetal alcohol syndrome? (birth defect resulting from alcohol consumption during pregnancy)
22. What are some of the physical birth defects/symptoms in children born with FAS? (growth
retardation, brain damage, facial abnormalities such as small eyes with drooping lids, flat cheeks)
23. What is the number one way to prevent FAS? (NOT TO DRINK ALCOHOL)
24. How does the alcohol get into the baby’s body? (Travels through mother’s bloodstream and across
the placenta).
25. Know that cravings during pregnancy are often psychological and not physical.
26. What is pica? (non-food substances) Name several things that are classified as pica.
27. Why are low-carbohydrate or low-calorie diets NOT recommended during pregnancy?
28. How does age affect pregnancy?
29. Know the risks of Down Syndrome in older women.
30. What are complications and consequences relative to teen pregnancy?
31. A breastfeeding mother requires how many additional calories for milk production?
 Where do these additional calories come from for milk production?
 How much milk does a mother produce daily?
32. What are some advantages to breastfeeding?
33. What is colostrum?
 What is the advantage of having colostrums for a newborn?
34. What hormone triggers the release (let-down) of milk from the breast?
35. Why is cow’s milk not recommended for children younger than 1 year of age? (Levels of protein,
sodium, and potassium in cow’s milk may be too high for an infant's system to handle. Also, whole
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cow's milk protein and fat are more difficult for an infant to digest and absorb in an infant’s
gastrointestinal tract)
36. Breastfeeding is NOT recommended for what type of conditions?
37. What is the exception to these conditions? (the infant is in eminent danger of starvation; limited safe
food or water sources are available)
38. When might an infant require additional fluids?
39. What type of substances should never be given an infant?
40. Why is honey dangerous?
41. At what age could a child begin to have solid food intake?
42. What is failure to thrive?
43. What is it important to have iron fortified foods for infants?
44. What are the nutritional needs of an infant?
45. What organizations can help to provide adequate nutrition for infants, mothers, and young children?
46. What are some inappropriate foods, beverages, and / or feeding methods?
47. What is an infant’s water needs?
48. What is the water content in baby bodies compared to adults?
49. Why is it important to introduce new foods to a child one at a time?
50. How does the underdevelopment of infant kidneys affect water reabsorption?
51. What are things that influence a child’s nutrition?
52. What are two school programs that help provide adequate nutrition for children?
53. What are some ways to develop healthy eating habits in children?
54. What are most common nutrition-related problems in children?
55. What is ADHD?
56. What are critical nutrients that children need for healthy development?
57. How is obesity affecting children?
58. What are prominent problems associated with healthy nutrition in teens?
59. What influences teen nutrition and diet?
60. What is amenorrhea?
61. What type of eating disorders are often seen in teens?
62. What physiological, social, and psychological problems influence nutrition in the elderly?
63. What is arthritis? How does it affect a person’s mobility?
64. What are two prominent eye diseases that affect the elderly adult?
65. What other health conditions are prominent in elderly adults that are affected by nutrition?
66. How can fitness improve an elderly individual’s health and nutritional status?
67. What is dementia?
68. What food programs are available to assist elderly adults?
69. What is food insecurity?
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