Food Economics-Exam 2

Campylobacter Jejuni is

bacterial and an infection

Identifying Symptom of Campylobacter Jejuni

mimicking acute appendicitus

Identifiable Source of Campylobacter jejuni

meat, produce, drinking untreated water

Salmonella is

a bacteria and an infection

Identifiable Source of Salmonella

poultry

Shingella is

a bacteria and an infection

Identifiable source of Shingella

any food handled by someone who is infected, being transmitted by somebody

Identifiable Source of Listeria Monocytogenes

unpasteurized milk and milk products

Vibrio Parahaemolyticus is

a bacteria and an infection

Onset of Vibrio Parahaemolyticus

grows rapidly in warm temps

Identifiable Source of Vibrio Parahaemolyticus

raw or partially cooked oysters in warm waters

Vibrio Vulnificus is

a bacteria and an infection

Identifiable Source of Vibrio Vulnificus

raw or undercooked seafoods in coastal waters

Bacillus Cereus is

a bacteria and an intoxication

Identifiable Source of Bacillus Cereus

cooked rice

Staphylococcus Aureus is

a bacteria and an intoxication

Identifiable Source of Staphylococcus Aureus

transmitted from people with the bacteria contaminate food

Clostridium Botulinum is

a bacteria and an intoxication

Identifiable Source of Clostridium Botulinum

canned food

Clostridium Perfringens is

a bacteria nad a toxin-mediated infection

Identifiable Source of Clostridium Perfringens

stews, gravy

Escherichia Coli is

a bacteria and a toxin-mediated infection

Identifiable Source of Escherichia Coli

ground beef

Hepatitis A is

a virus and an infection

Identifiable Source of Hepatitis A

deli meat

Norovirus is

a virus and an infection

Identifiable Source of Norovirus

any food contaminated by someone who is infected with this virus

Trichinella Spiralis is

a parasite and an infection

Identifiable Source of Trichinella Spiralis

pork

Anisakis Simplex is

a parasite and an infection

Identifiable Source of Anisakis Simplex

fish

Cryptosporidium Parvum is

a parasite and an infection

Identifiable Source of Cryptosporidium Parvum

untreated or improperly treated water

Giardia Duodenalis is also known as

travelers diarrhea

Giardia Duodenalis is

a parasite and an infection

Identifiable Source of Giardia Duodenalis

contaminated water or surfaces

Histamine is

a toxin and an intoxication

Histamine causes what illness

scombroid poisoning

Identifiable Source of Histamine

big fish (tuna, mackerel, mahi)

Ciguatoxin is

a toxin and an intoxication

Ciguatoxin causes what illness

ciguatera fish poisoning

Identifiable Source of Ciguatoxin

predatory reef fish (barracuda, grouper)

Saxitoxin is

a toxin and an intoxication

Saxitoxin causes what illness

Paralytic Shellfish Poisoning

Identifiable Source of Saxitoxin

shellfish found in colder waters

Brevetoxin is

a toxin and an intoxication

Brevetoxin causes what illness

Neurotoxic Shellfish Poisoning

Identifiable Source of Brevetoxin

shellfish found in warmer waters

Domoic Acid is

a toxin and an intoxication

Domoic Acid causes what illness

Amnesic Shellfish Poisoning

Identifiable Source of Domoic Acid

shellfish found in coastal water

The 1st new dietary guideline

diet-related chronic diseases such as cardiovascular disease, type 2 diabetes, obesity, and some types of cancer

the 2nd new dietary guideline

focus on dietary patterns

the 3rd new dietary guideline

focus on lifespan approach encouraging healthy dietary patterns at every life stage from infancy through older adulthood

For the 1st time since the 1985 edition of the dietary guidelines

recommendation for healthy dietary patterns for infants and toddlers is included

A healthy eating pattern includes

vegetables of all types, fruits, grains, dairy, protein foods, and oils

A healthy eating pattern limits

saturated fats and trans fats, added sugars, and sodium

Added sugar limit

less than 10% of calories per day

Saturated fat limit

less than 10% of calories per day

Sodium limit

less than 2,300 mg per day

At what age does the limit of sat fat, trans fat, added sugars, and sodium start?

age 2

Chapter 1 of the dietary guidelines

nutrition and Health across the lifespan: the guidelines and key recommendations

Chapter 2 of the dietary guidelines

infants and toddlers

Chapter 3 of the dietary guidelines

children and adolescents

Chapter 4 of the dietary guidelines

adults

Chapter 5 of the dietary guidelines

women who are pregnant or lactating

chapter 6 of the dietary guidelines

older adults

Why was the change made from MyPyramid to MyPlate?

Myplate is easier to understand and emphasized the importance of fruits and vegetables

What are the reasons for revising the dietary guidelines?

updating the science and improving implementation

Revision Process

1. determine calorie needs, 2. set nutrient goals, 3. calculate nutrient profiles, 4. construct food patterns

Recommended Dietary Allowance (RDA)

average daily level of intake sufficient to meet the nutrient requirements of nearly all healthy people (97-98%)

Dietary Reference Intakes (DRI)

set of reference values used to plan and assess nutrient intakes of healthy people

Estimated Average Requirement (EAR)

used to assess nutritional adequacy of intakes of population groups

Adequate Intake (AI)

established when evidence is insufficient to develop RDA and is set at a level assumed to ensure nutritional adequacy

Tolerable Upper Intake Level (UL)

highest level of daily nutrient intake that is likely to pose no risks of adverse health effects to most individuals

Therapeutic Diet

a meal plan that controls the intake of cartain foods or nutrients

A therapeutic diet is usually

a modification of a regular diet

A Low Residue Diet is used for

patients with digestive or rectal diseases such as colitis or diarrhea

Low Residue Diet

eliminates or limits food high in bulk or fiber

A Bland Diet is used for

patients with ulcers and other digestive diseases

Bland Diet

consists of easily digested food that do not irritate the digestive tract

Healthy Heart/Cardiac Diet

is lower in calories, fat, cholesterol, and sodium

What is a NAS Diet?

a diet with no added salt, usually 3-4g sodium

Carbohydrate Controlled

a consistent carb diet where a patient should receive roughly the same number of carbs from meal to meal

A Consistent Carbohydrate Controlled diet provides

a range of 3-5 carb servings at each meal along with 0-4 carb servings during snacks

Renal Diet

restricts specific nutrients based on the severity of renal failure and current treatment methods

Renal diet restrictions include

protein, sodium, potassium, phosphorous, and water

Lacto-Vegetarian

diets exclude meat, fish, poultry, and eggs, as well as food that contains them, Dairy products are included

Ovo-Vegetarian

diets exclude meat, poultry, seafood, and dairy products, but allow eggs

Lacto-Ovo vegetarian

diets exclude meat, fish, and poultry, but allow diary products and eggs

Pescatarian

diets exclude meat and poultry, diary and eggs, but allow fish

Vegan

diets exclude meat, poultry, fish, eggs, and dairy products and foods that contain them

Dysphagia Diets

consist of food modification designed to accommodate patients with difficulties chewing, manipulating, swallowing certain textures of foods

IDDSI

International Dysphagia Diet Standardization Initiative

IDDSI-0

thin

IDDSI-1

slightly thick

IDDSI-2

mildly thick

IDDSI-3

moderately thick

IDDSI-4

Extremely thick/pureed

IDDSI-5

minced and moist