2
AAFCS 200 - Nutrition Wellness Food Science Exam with || || || || || || || || ||
verified answers ||
Discuss the USDA's MyPlate and its replacement of the food pyramid - ✔✔Food Pyramid
|| || || || || || || || || || || || || ||
was confusing and vague. My Plate replaced the pyramid in 2011 and is easier to use. My
|| || || || || || || || || || || || || || || || ||
Plate is a picture of a plate divided into four sections. The idea is to simply what their plate
|| || || || || || || || || || || || || || || || || || ||
should look like vs serving sizes for everything.
|| || || || || || ||
Identify the characteristics that make an individual low activity and the characteristics that
|| || || || || || || || || || || || ||
make an individual considered high activity. - ✔✔low activity - Does not exercise regularly
|| || || || || || || || || || || || || ||
and gets less than 30 minutes of activity on any given day
|| || || || || || || || || || ||
Mid level - 30 minutes at a time 1 to 2 times a week
|| || || || || || || || || || || || ||
high activity - exercises regularly and gets 30-60
|| || || || || || || ||
minutes 4 to 5 times a week. Can be working in warehouse, gym, etc.
|| || || || || || || || || || || || ||
Explain the importance of consumer advocacy groups and identify some examples of these
|| || || || || || || || || || || || ||
groups - ✔✔Attempt to protect consumers from unsafe products and unethical business
|| || || || || || || || || || || ||
practices. Researches products and offers results of safety concerns, defects, or scams.
|| || || || || || || || || || || ||
Adovate for legislation that protects rights of consumers. Can offer assistance to consumers.
|| || || || || || || || || || || || ||
EX Consumer's Union, Better Business Bureau, Consumer Federation of America
|| || || || || || || || ||
Explain the role that ethnicity can play in determining which foods an individual includes
|| || || || || || || || || || || || || ||
in his or her diet - ✔✔People living in different regions have different customs regarding
|| || || || || || || || || || || || || || ||
food that they eat. This can be related to traditions or access to food.
|| || || || || || || || || || || || ||
Identify and explain some of the factors that might influence what foods are available to a
|| || || || || || || || || || || || || || || ||
consumer - ✔✔Region where consumer lives, current weather conditions, seasonal effects,
|| || || || || || || || || || ||
demand
, 2
Identify some of th efood preparation methods that can be used to reduce the risk of
|| || || || || || || || || || || || || || || ||
foodborne illnesses - ✔✔thawing food appropriately, storing in air tight containers,
|| || || || || || || || || || ||
sanitizing all cooking areas and equipment. Individuals should wash their hands, wash
|| || || || || || || || || || || ||
fruits and veggies. Cook foods at high enough temperatures for a long period to avoid
|| || || || || || || || || || || || || || ||
bacteria. Thaw foods in refrigerator. || || || ||
Explain how hypertension can be treated and prevented - ✔✔Hypertension can be treated
|| || || || || || || || || || || || ||
through low salt and low fat along with exercise to bring blood pressure to a reasonable
|| || || || || || || || || || || || || || || ||
level. Medication is foten prescribed. Many factors include age, race, and family history.
|| || || || || || || || || || || || ||
Eliminating certain activities can significantly reduce risk: excessive drinking, smoking,
|| || || || || || || || || ||
regularly consuming high salt foods, high stress, || || || || || ||
Explain the nutritional importance of fiber and identify some common source - ✔✔Fiber
|| || || || || || || || || || || || ||
helps with bowel movements, digestion, immune response. Fiber can lower cholesterol,
|| || || || || || || || || || ||
prevent obesity, lower the risk of cancer and type two diabetes. Sources - oatmeal, whole
|| || || || || || || || || || || || || || ||
wheat bread, beans, apples etc|| || || ||
Identify the daily calorie and nutritional requirements of a health, highly active individual
|| || || || || || || || || || || || ||
as he or she ages - ✔✔More active = more calories. Active and less active kids requires the
|| || || || || || || || || || || || || || || || || ||
same calories. Active teens need 1600 - 2600 calories. Active young adults requires 2000 -
|| || || || || || || || || || || || || || ||
3200 calories. The calorie needs of an active vs less active person is 400 - 800 calories higher.
|| || || || || || || || || || || || || || || || ||
Active people require more protein.
|| || || || ||
Explain how diabetes can be prevented - ✔✔Type 2/Gestational - eating healthy diet high in
|| || || || || || || || || || || || || ||
fiber and whole grains, lower high fat foods, and breastfeeding.
|| || || || || || || || || || ||
Type 1 - no known prevention
|| || || || ||
Explain the nutritional importance of vitamin C and identify some common sources -
|| || || || || || || || || || || || ||
✔✔Ascorbic Acid - Vitamin C. Helps protect the health of skin, bones, teeth, certilage, and || || || || || || || || || || || || || || ||
blood vessels. Antioxidant that helps reduce the negative effects that oxygen reactions
|| || || || || || || || || || || ||
within the body can hve on the cells. Produces collagen - protein neccisary for cartilage and
|| || || || || || || || || || || || || || || ||
skin health. Sources - Strawberries, broccoli, spinach
|| || || || || ||
AAFCS 200 - Nutrition Wellness Food Science Exam with || || || || || || || || ||
verified answers ||
Discuss the USDA's MyPlate and its replacement of the food pyramid - ✔✔Food Pyramid
|| || || || || || || || || || || || || ||
was confusing and vague. My Plate replaced the pyramid in 2011 and is easier to use. My
|| || || || || || || || || || || || || || || || ||
Plate is a picture of a plate divided into four sections. The idea is to simply what their plate
|| || || || || || || || || || || || || || || || || || ||
should look like vs serving sizes for everything.
|| || || || || || ||
Identify the characteristics that make an individual low activity and the characteristics that
|| || || || || || || || || || || || ||
make an individual considered high activity. - ✔✔low activity - Does not exercise regularly
|| || || || || || || || || || || || || ||
and gets less than 30 minutes of activity on any given day
|| || || || || || || || || || ||
Mid level - 30 minutes at a time 1 to 2 times a week
|| || || || || || || || || || || || ||
high activity - exercises regularly and gets 30-60
|| || || || || || || ||
minutes 4 to 5 times a week. Can be working in warehouse, gym, etc.
|| || || || || || || || || || || || ||
Explain the importance of consumer advocacy groups and identify some examples of these
|| || || || || || || || || || || || ||
groups - ✔✔Attempt to protect consumers from unsafe products and unethical business
|| || || || || || || || || || || ||
practices. Researches products and offers results of safety concerns, defects, or scams.
|| || || || || || || || || || || ||
Adovate for legislation that protects rights of consumers. Can offer assistance to consumers.
|| || || || || || || || || || || || ||
EX Consumer's Union, Better Business Bureau, Consumer Federation of America
|| || || || || || || || ||
Explain the role that ethnicity can play in determining which foods an individual includes
|| || || || || || || || || || || || || ||
in his or her diet - ✔✔People living in different regions have different customs regarding
|| || || || || || || || || || || || || || ||
food that they eat. This can be related to traditions or access to food.
|| || || || || || || || || || || || ||
Identify and explain some of the factors that might influence what foods are available to a
|| || || || || || || || || || || || || || || ||
consumer - ✔✔Region where consumer lives, current weather conditions, seasonal effects,
|| || || || || || || || || || ||
demand
, 2
Identify some of th efood preparation methods that can be used to reduce the risk of
|| || || || || || || || || || || || || || || ||
foodborne illnesses - ✔✔thawing food appropriately, storing in air tight containers,
|| || || || || || || || || || ||
sanitizing all cooking areas and equipment. Individuals should wash their hands, wash
|| || || || || || || || || || || ||
fruits and veggies. Cook foods at high enough temperatures for a long period to avoid
|| || || || || || || || || || || || || || ||
bacteria. Thaw foods in refrigerator. || || || ||
Explain how hypertension can be treated and prevented - ✔✔Hypertension can be treated
|| || || || || || || || || || || || ||
through low salt and low fat along with exercise to bring blood pressure to a reasonable
|| || || || || || || || || || || || || || || ||
level. Medication is foten prescribed. Many factors include age, race, and family history.
|| || || || || || || || || || || || ||
Eliminating certain activities can significantly reduce risk: excessive drinking, smoking,
|| || || || || || || || || ||
regularly consuming high salt foods, high stress, || || || || || ||
Explain the nutritional importance of fiber and identify some common source - ✔✔Fiber
|| || || || || || || || || || || || ||
helps with bowel movements, digestion, immune response. Fiber can lower cholesterol,
|| || || || || || || || || || ||
prevent obesity, lower the risk of cancer and type two diabetes. Sources - oatmeal, whole
|| || || || || || || || || || || || || || ||
wheat bread, beans, apples etc|| || || ||
Identify the daily calorie and nutritional requirements of a health, highly active individual
|| || || || || || || || || || || || ||
as he or she ages - ✔✔More active = more calories. Active and less active kids requires the
|| || || || || || || || || || || || || || || || || ||
same calories. Active teens need 1600 - 2600 calories. Active young adults requires 2000 -
|| || || || || || || || || || || || || || ||
3200 calories. The calorie needs of an active vs less active person is 400 - 800 calories higher.
|| || || || || || || || || || || || || || || || ||
Active people require more protein.
|| || || || ||
Explain how diabetes can be prevented - ✔✔Type 2/Gestational - eating healthy diet high in
|| || || || || || || || || || || || || ||
fiber and whole grains, lower high fat foods, and breastfeeding.
|| || || || || || || || || || ||
Type 1 - no known prevention
|| || || || ||
Explain the nutritional importance of vitamin C and identify some common sources -
|| || || || || || || || || || || || ||
✔✔Ascorbic Acid - Vitamin C. Helps protect the health of skin, bones, teeth, certilage, and || || || || || || || || || || || || || || ||
blood vessels. Antioxidant that helps reduce the negative effects that oxygen reactions
|| || || || || || || || || || || ||
within the body can hve on the cells. Produces collagen - protein neccisary for cartilage and
|| || || || || || || || || || || || || || || ||
skin health. Sources - Strawberries, broccoli, spinach
|| || || || || ||
