Download You can NOT tell just by looking at it.

Nutrition and Wellness Test #1 Review
1. Know what measuring cups and spoons are available in your kitchens.
¼ tsp., ½ tsp., 1 tsp., 1 T
¼ c., ⅓ c., ½ c., & 1 cup
2. Know your measuring equivalents
2 Tbsp. =1/8 c.
4Tbsp = ¼ c.
½ T= 1 + ½ tsp.
2/3 c= 1/3c + 1/3c
1 cup= 8 fluid ounces
1 lb. = 16 oz.
¾= ½ + ¼
3. How can you tell if chicken has salmonella?
You can NOT tell just by looking at it.
4. When will symptoms of food borne illness show up?
Can show up as far as three weeks after the food is eaten
5. What temperature should you heat meat and poultry to ensure its safe? 165
6. Bacteria grow in what types of temperatures? Room temperature 40-140
7. Are all food borne illness destroyed by heat? Mercury contamination is NOT destroyed by heat.
8. All fruits and vegetables need to be __rinsed_____ first before eating.
9. According to the Food Safety video leftovers should be refrigerated within ____2__ hours.
10. Where is it safe to thaw foods? Microwave, refrigerator, and/or cool running water
11. A pink color in cooked chicken means____? It is not cooked
12. What is cross-contamination? When a contaminated foods has crossed with non-contaminated foods.
13. Name four chemical tastes our taste buds can detect. Sweet, salty, bitter, and sour
14. Salvia contains this to help break down food in the mouth. enzymes
15. What is the longest part of the digestive tract? Small intestine
16. What is absorbed in the large intestines? Water and minerals
17. What are the supporting organs during the digestion process? Gallbladder, liver, pancreas, salivary glands, bile
duct, pancreas duct
18. What does a calorie measure? energy
19. What are body processes? Breathing, building cells, and circulating blood
20. What does thermic effect include? digestion
21. What is the biggest component of energy expenditure? Basal Metabolism Rate
22. What affects the rate of BMR? Height, weight, muscle mass, pregnancy, age, genetics, gender, activity level
23. Teen breakfast skippers weigh on an average __5__ pounds more than teens that do eat breakfast.
24. What are the benefits of eating a healthy balanced breakfast? Better focus, less hunger during day, improved
hand-eye coordination. Starts metobolism
25. List milk in the order of highest to lowest fat per serving. Vitamin D milk, 2%, 1% , skim milk
26. Know how to read a nutrition label.
27. Fat has _9___ cal/gram
28. Carbohydrates have __4__cal/gram
29. Protein has _4__ cal/gram
30. Vitamins and Minerals have __0__ cal/gram
31. According to “Breakfast and Health” by the International Food Information Council, what group of adults are
more likely to eat breakfast? Younger adults
32. According to “Breakfast and Health” by the International Food Information Council Breakfast eating breakfast
contributes to what groups on the MyPlate? Whole grains, low-fat milk, and fruit
33. According to “Breakfast and Health” by the International Food Information Council why do some children report
not eating breakfast? Can’t find food they like to eat in the morning.
34. The Dietary Guidelines for Americans are for people __2_ years and older.
35. How much sodium is in a teaspoon of salt? 1,300mg
36. Which groups of people need to limit their sodium intake to 1,500mg? African Americans, adults over 51, and all
people with high blood pressure, diabetes, or chronic kidney disease.
37. Regarding fats what are the two influencing risks of heart disease? The types of fatty acids consumed and the
total amount of fat in the diet.
38. What do Trans fatty acids do to HDL and LDL cholesterol? They raise LDL (bad cholesterol) and lower HDL (good
cholesterol)
39. Give an example of an added sugar. High fructose corn syrup
40. How much weekly physical activity should adults do for substantial health benefits? Almost any
41. What are the factors that help determine how much food an individual should intake? Age, gender, ethnicity,
physical activity level, genetics
42. How many of your grains should be whole grains? Half
43. Approximately how many cups of fruits and vegetables per day are recommended for adults at the 2,000 calorie
level? 2 cups fruit 2 ½ c. veggies
44. How much seafood is recommended WEEKLEY by the DGA2010? 8 ounces
45. What vegetables are in the subgroup of beans and peas? Chickpeas, kidney beans, pinto beans
46. List the three monosaccharaides. Glucose, fructose, galatcose
47. Know what monosaccharides make up disaccharides and what they create. Lactose – milk sugar (glucose +
galactose) maltose- malt sugar (glucose + glucose) and sucrose-table sugar (glucose + fructose)
48. What is the difference between soluble and insoluble fiber? Soluble fibers dissolve in water
49. How many amino acids are there? 22
50. How many amino acids can the body make? 13
51. How many essential amino acids are there? 9
52. Where does cholesterol come from? Animals and animal byproducts
53. What types of fats are there? Give examples of a food in each? Saturated fats mostly animal sources and
tropical oils, coconut, palm and palm kernel. Unsaturated Fats- Vegetable oils (except tropical) nuts, olives, and
avocados. Trans fats- margarines and processed foods.
54. Which vitamins are water soluble? Thiamin, Riboflavin, Niacin, B6, B 12, Folic Acid, (B vitamins) Vitamin C
55. Which vitamins are fat soluble? A, D, E, K
56. What percentage of your body is water? 55-65%
57. What two minerals are needed after a large amount of fluid loss? Sodium and Potassium
58. How does a person become malnourished? the body is deprived of vitamins, minerals, and other nutrients it
needs to maintain healthy tissues and organ function Malnutrition occurs in people who are either
undernourished or over nourished
59. Who is more at risk to become malnourished? Low income single parent families.
60. What is a food desert? An area where food is non-existent, not healthy or too expensive.
61. In the United States what growers receive the most federal assistance? Corn
62. What patterns has the United States seen since the 1970’s in food costs? Less nutrient dense foods have
become cheaper while more nutrient dense food costs have gone up.
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Minerals
Is vital for building strong bones and teeth-Calcium
Is important for normal growth, strong immunity, and wound healing zinc
Helps the body maintain the balance of water in the blood and body tissues Potassium
Helps red blood cells carry oxygen to all parts of the body Iron
Vitamins
Helps the body make red blood cells. It is also needed to make DNA Vitamin B9 (folate)
Is an antioxidant and helps protect cells from damage. It is also Vitamin E
important for the health of red blood cells.
Helps to make red blood cells, and is important for nerve cell function. Vitamin B12
It helps the body absorb iron and calcium, aids in wound healing, Vitamin C
and contributes to brain function
Strengthens bones because it helps the body absorb bone-building calcium Vitamin E
Prevents eye problems, promotes a healthy immune system, is essential Vitamin A
for the growth and development of cells, and keeps skin healthy
Pros and Cons of U.S. agricultural subsidies
Pros

Mitigate the effects of disaster. Crop yields -- and farm revenues
-- fluctuate based on weather conditions and the spread of certain
plant diseases. Proponents say that price supports and other
subsidies help smooth out any losses farms may experience during
lean years.

Manage the supply of food. By guaranteeing prices and
managing how much of each crop is grown (or not grown), the
government ensures a steady domestic supply of basic
commodities for its citizens. Proponents say this protects the
United States against fluctuations and interruptions in the global
food supply.
Cons

American agriculture has changed. In 1933, 6 million small
farms were home to about 25 percent of the population. Today,
large corporate farms account for most crop production. Only 2
percent of the population lives on a farm. Rather than helping
small farmers, the subsidies provide income to large businesses
that have the collective power to lobby Congress and make
campaign contributions.

Subsidies can stifle competition. Critics argue that the practice
promotes poverty in nations that grow important commodities but
are unable to compete on price because of the subsidy. For
example, sugar is grown in some of the world's poorest countries.
They would benefit from exporting it to the United States. But the
combination of a government subsidy for U.S. sugar growers and a
tariff -- or fee -- on foreign sugar does not make that economically
feasible.

Producers and consumers feel the pinch. Subsidies can often
have the effect of inflating the value of a crop. Again, using sugar
as an example, Americans pay at least twice as much for sugar
than people in other countries do. And companies that depend on
sugar -- such as candy manufacturers -- struggle to start or
maintain their businesses in the United States.

Subsidies drive production decisions. Currently, subsidies are
available to producers of about a dozen commodities. This has the
effect of encouraging the production -- or the non-production -- of
some crops that no longer have the same demand, such as tobacco.
Subsidies are not available for what critics say are crops that
would better benefit American health, such as certain fruits and
vegetables.