Grade 12 HFA4U Condensed Exam Review

Practice flashcards for Grade 12 HFA4U Nutrition and Health exam notes, covering safety, macronutrients, digestion, and social/global food issues.

Foodborne illness

Sickness caused by contaminated food, commonly caused by bacteria, viruses, parasites, or improper handling.

FIFO

An acronym for First In, First Out, used as a food handling prevention method.

Danger Zone

The temperature range of $4^{\circ}\text{C}$ to $60^{\circ}\text{C}$ where bacteria multiply rapidly.

Physical Hazards

Objects that accidentally enter food such as hair, glass, metal shavings, jewelry, and plastic.

Claw Grip

A knife skill where fingers are curled inward to protect the fingertips.

Pinch Grip

A knife skill where the thumb and index finger grip the blade to provide control.

Dice

A basic cut that produces cube-shaped pieces.

Julienne

A basic cut that produces matchstick strips.

1 tsp

$$5\,\text{mL}$$

1 tbsp

$$15\,\text{mL}$$

1 cup

$$250\,\text{mL}$$

1 lb

$$454\,\text{g}$$

1 oz

$$28\,\text{g}$$

Carbohydrates

The body's main energy source and the brain's preferred fuel.

Protein

A macronutrient used for growth, repair, enzymes, and hormones.

Fat-Soluble Vitamins

Vitamins A, D, E, and K.

Iron Deficiency Symptoms

Fatigue, weakness, and anemia.

Scurvy

A disease resulting from a Vitamin C deficiency.

Osteoporosis

A condition characterized by bone loss, often linked to Calcium deficiency.

Nutritional Status

Overall health based on nutrient intake and use.

Spiral of Malnutrition

The process where poor nutrition leads to weakened health and illness, causing reduced appetite and worsening nutrition.

%DV Guide (Low)

$5\%$ or less on a nutrition label.

%DV Guide (High)

$15\%$ or more on a nutrition label.

Glycemic Index (GI)

A measure of how quickly carbohydrates raise blood glucose levels.

Low GI Foods

Foods like lentils and oats which cause a slower blood sugar increase.

Celiac Disease

An autoimmune reaction to gluten found in wheat, rye, and barley.

Small Intestine

The part of the digestive tract where most nutrient absorption occurs.

Metabolism

The sum of all chemical reactions in the body.

Catabolism

The breakdown of nutrients for energy.

Anabolism

The building of tissues and molecules.

ATP

The body’s energy currency.

Canada's Food Guide Plate Method

A recommended plate composition consisting of $\frac{1}{2}$ fruits and vegetables, $\frac{1}{4}$ whole grains, and $\frac{1}{4}$ protein foods.

Diet Culture

The belief that thinness equals health and worth.

Body Neutrality

Focusing on what the body can do rather than its appearance.

Intuitive Eating

A practice involving trusting hunger cues and eating without guilt while rejecting diet culture.

Nutritionism

A concept defined by Michael Pollan as viewing food only as nutrients rather than whole foods and eating patterns.

Whole Grain Components

The bran, germ, and endosperm.

Social Determinants of Health

Factors influencing health including income, education, housing, food security, healthcare access, and social support.

GMOs

Genetically Modified Organisms whose DNA has been altered to produce desired traits like higher yields or pest resistance.