NFA 420 F26 Exam 1 Vocabulary Flashcards

Vocabulary flashcards covering all 12 key study topics and exam details from the NFA 420 F26 Exam 1 Study Guide.

Exam 1 Format (NFA 420 F26)

A 100-point exam consisting of multiple choice, short answer, and some scenario questions.

Sensory Components of Food Acceptance

Topic 1 on the study guide focusing on the sensory aspects that influence food acceptance.

Processed Foods

A food definition category listed under Topic 2 of the study guide.

Ultra-Processed Foods

A category of food definitions listed under Topic 2 to study for the exam.

Enriched Foods

A food term category listed under Topic 2 of the NFA 420 study guide.

Fortified Foods

A category of food definitions listed under Topic 2 to study for Exam 1.

Whole Foods

A category of food definitions specified under Topic 2 of the study guide.

Whole Grains

A food definition category listed under Topic 2 of the NFA 420 study guide.

Six Essential Nutrients

Topic 3, which includes identifying energy-providing nutrients and their calories per gram.

Energy-Providing Nutrients

Nutrients specified under Topic 3 for which calories per gram must be known.

Carbohydrates

Topic 4 on the study guide, requiring study of different types of carbohydrates.

Lipids and Fats

Topic 5 on the study guide, covering different types including saturated, unsaturated, and trans fats.

Saturated, Unsaturated, and Trans Fats

Specific types of lipids and fats listed under Topic 5 of the study guide.

Fat-Soluble Vitamins

A category of vitamins listed under Topic 6 regarding retention during food preparation.

Water-Soluble Vitamins

A category of vitamins listed under Topic 6 concerning how to retain them during food prep.

Basic Digestion and Absorption

Topic 7 listed on the NFA 420 F26 study guide for Exam 1.

DRIs

Dietary Reference Intakes, listed under Topic 8 recommendations to know how to apply to food preparation.

Food Labels (DV)

Daily Value recommendations on food labels listed under Topic 8 to apply to food preparation.

MyPlate

A recommendation model listed under Topic 8 to study and apply to food preparation.

Dietary Guidelines for Americans

Basic dietary guidelines listed under Topic 8 to know how to apply to food preparation.

Discerning Accurate Nutrition Information

Topic 9 on the study guide, focusing on how to evaluate and identify accurate nutrition information.

Sugar in Food Prep

A topic listed under Topic 10 concerning the role and use of sugar in food preparation.

Non-Nutritive Sweetener Basics

Basic concepts regarding non-nutritive sweeteners listed under Topic 10 of the study guide.

Enrichment Act of 1942

Topic 11 listed on the NFA 420 F26 Study Guide for Exam 1.

Menu and Recipe Evaluation

Topic 12 on the study guide, focusing on the evaluation of menus and recipes.