Nutrition final part 2 – Flashcards

According to the Centers for Disease Control, the majority of food infections are caused by: fungi. bacteria. viruses. prions.

Which of the following is responsible for food spoilage? oxygen light heat All of the above are responsible for food spoilage.

Monosodium glutamate, high fructose corn syrup, and calcium added to orange juice are all examples of: additives. genetically modified organisms. preservatives. pesticides.

Pesticides are: chemicals added to food that help prevent microbial spoilage and enzymatic deterioration. chemicals produced by microorganisms that harm tissue and elicit an immune response. chemicals added to food to enhance them in some way. chemicals used in the field and in storage areas to decrease destruction caused by insects and fungus.

Which of the following is an example of a neurotoxin? Clostridium botulinum Salmonella Norwalk virus hepatitis A

Hepatitis A is a food-borne virus that can result in ________ damage. liver intestinal nerve muscle

Which of the following is most commonly associated with food-borne illnesses? vegetables foods of animal origin grains fruits

The two types of fungi are: molds and spongiforms. yeasts and helminths. molds and yeasts. prions and dioxins.

A temperature range between ________ is referred to as the "danger zone" of food-borne illnesses. 120-180°F 40-140°F 180-220°F 0-40°F

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food? Keep the refrigerator temperature between 32-39°F Unless used within 48-hours of purchase, meat and poultry should be stored frozen. Thaw frozen meat and poultry on the kitchen counter. When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods.

The easiest and most effective way to prevent food-borne illnesses is to: separate foods to avoid cross-contamination. wash hands before handling food. cook foods to their proper temperature. chill foods to prevent microbes from growing.

To avoid food-borne illness when traveling to another country it is good practice to: avoid brushing your teeth with the local tap water. wash and peel fruits with bottled water before eating. avoid eating salads and unpasteurized dairy products. All of the above are good practices when traveling to another country.

Which of the following food preservation methods limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth? salting sugaring smoking all of the above

Which of the following additives gives ham, hot dogs, and bologna their pink color? sulfites nitrates/nitrites BHT/BHA propionic acid

Which human organ system is most affected by toxic levels of mercury? digestive renal nervous cardiovascular

Inadequate intakes of ________ during pregnancy are associated with neural tube defects in the fetus. iron calcium folate protein

Substances that lead to birth defects are called: genopathogens. toxicogens. neonatal pathogens. teratogens.

From the third through the eighth week of pregnancy, the developing human is called a/an: blastocyst. fetus. embryo. zygote.

A low-birth-weight infant will weigh: less than 5.5 pounds. less than 7.0 pounds. less than 6.0 pounds. less than 6.5 pounds.

Recommended weight gain during pregnancy is based on the: mother's pre-pregnancy body mass index. mother's age. size of the fetus at 3 months' gestation. mother's weight at the end of the first trimester.

To avoid ________ contamination during pregnancy, fish consumption should not exceed 12 oz. a week. nitrogen mercury arsenic lead

Which of the following enhances the absorption of iron? caffeine vitamin C bran oxalates

During pregnancy what amount of alcohol consumption is considered safe? one drink a month one drink a day one drink a week none

At what point during pregnancy is adequate folate the MOST important? during the third trimester immediately prior to delivery during the first four weeks after conception during the second trimester

Which of the following is NOT a maternal benefit of breastfeeding? potential decreased risk of breast cancer assists the uterus in returning to pre-pregnancy size is less costly shortens the intervals between pregnancies

It is best if the first solid food introduced to infants is: strained vegetables. rice cereal, fortified. strained fruit. strained meat.

Why are newborn infants given a single injection of vitamin K? Infants cannot absorb vitamin K until approximately 3 months of age. Breast milk and infant formulas are low in vitamin K. The infant's intestinal bacteria is not yet able to synthesize vitamin K. The trauma of birth destroys the newborn's vitamin K stores.

Why is it recommended that infants not consume honey? Infants do not like the taste of honey. Honey can lead to chronic diarrhea in infants. Honey contains the bacterium Clostridium botulinum. Honey consumption during infancy is associated with the development of dental caries.

Which of the following hormone is referred to as the "let down" hormone? estrogen prolactin thyroid oxytocin

During lactation, the daily caloric needs of the mother increase by ________ calories as compared to pre-pregnancy levels. 540 650 100 330