Nutrition Ch. 10 - 12

Which of the following is an indirect measure of Total Energy Expenditure?

Metabolic Cart

Total energy expenditure is comprised of. 

Basal Metabolic Rate

Thermic Effect of Food

Physical Activity

Which of the following is true regarding positive energy balance?

 It is indicative of taking in more kcals that you burn

  It results in weight gain

Which of the following choices best describes the term Thermic Effect of food:

The amount of energy needed by the body to digest and absorb nutrients

Which of the following is NOT an effective strategy for long term weight loss?

Skip meals and avoid all carbohydrates

Which of the following choices best describes the term Basal Metabolism:

The amount of energy needed by the body to maintain normal physiological functions at rest. 

Which of the following is the most critical stage of the prenatal period?

First trimester

  During pregnancy, a woman gains the majority of weight in the:

Second Trimester + Third

 Which of the following is a benefit of breast milk to the mother?

Promotes uterine shrinkage

Which of the following foods is NOT safe to give an infant?

All of the above are unsafe foods for an infant

Which of the following are common nutrition concerns of older adults? (check all that apply)

Risk of deficiency of these nutrients (vitamins A, C, D, B12, calcium, iron, zinc)

Nutrient/Medication interactions

Greater risk of deficiency due to decreased intake and physical activity

If a pregnant woman has poor nutrition during the time the placenta is forming, the baby will:

Receive poor nutrition throughout the entire prenatal period

Which of the following is a benefit of breast milk to the infant?

All of the above

Which of the following is a common nutrition related concern during childhood?

All of the above

The life cycle characterized by the most rapid growth is:

Infancy

Which of the following is FALSE regarding colostrum?

It is considered mature breast milk

The recommended weight gain for a woman starting pregnancy at a healthy weight is:

25-35lbs

Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

True

Match the Pathogen with its Food Borne Illness for Staphylococcus aureus-

ONSET TIME AFTER INGESTING: 1-6 hours SIGNS & SYMPTOMS: Sudden onset of severe nausea and vomiting. Abdominal cramps. DURATION: Diarrhea and fever may be present 24-48 hoursFOOD SOURCES: Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries

Match the Pathogen with its Food Borne Illness for Listeria monocytogenes-

ONSET TIME AFTER INGESTING: 9-48 hrs for gastrointestinal symptoms, 2-6 weeks for invasive disease SIGNS & SYMPTOMS: Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis DURATION Variable FOOD SOURCES: Unpasteurized milk, soft cheeses made with unpasteurized milk

Identify the food borne pathogen(s) that is classified as a bacterium. Check all that apply:

Shigella

Salmonella

Vibrio vulnificus

Staphylococcus aureus

E. coli O157:H7

Bacillus cereus

Clostridium botulinum

Campylobacter jejuni

Listeria monocytogenes

Vibrio parahaemolyticus  

Its good practice to use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

True

 Refrigerate or freeze meat, poultry, eggs, seafood and other perishables within 6 hours of cooking or purchasing. Refrigerate within 3 hour if the temperature outside is above 90°F.

False

It is not necessary to separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

False

Identify the food borne pathogen(s) that is classified as a parasite. Check all that apply:

Cyclospora cayetanensis
Cryptosporidium

When marinating raw chicken, it is considered good practice to save the excess the chicken was soaked in and use it as a sauce after the chicken is cooked. 

False

Identify the food borne pathogen(s) that is classified as a virus. Check all that apply:

Hepatitis A

Noroviruses

Match each of the following foods with its corresponding safe cooking temperature of Ground Chicken

165 degrees Fahrenheit

Match each of the following foods with its corresponding safe cooking temperature of Ground Beef

160 degrees Fahrenheit

Match each of the following foods with its corresponding safe cooking temperature of Lamb

145 degrees Fahrenheit

While the American food supply is among the safest in the world, the Federal government estimates that there are about 1 million cases of foodborne illness annually–

False

Food should be thawed at room temperature, such as on the counter top.

False

Bacillus cereus

ONSET TIME AFTER INGESTING: 10-16 hrs SIGNS & SYMPTOMS: Abdominal cramps, watery diarrhea, nausea DURATION: 24-48 hours FOOD SOURCES: Meats, stews, gravies, vanilla

Noroviruses

ONSET TIME AFTER INGESTING: 12-48 hrs SIGNS & SYMPTOMS: Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. DURATION Diarrhea is more prevalent in adults, vomiting more common in children 12-60 hrs FOOD SOURCES: Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish