FOS 2001 Exam 3 Guide – Complete With Solutions
Nutritional Genomics Right Ans - A science studying the relationship
between the human genome, nutrition, and health. It can be divided into two
disciplines
1) Nutrigenomics = Studies the effect of nutrients on health through altering
genome, proteome, metabolome and the resulting changes in physiology.
2) Nutrigenetics = Studies the effect of genetic variations on the interaction
between diet and health with implication to susceptible subgroups.
Lean Body Mass Right Ans - Consists of muscle, bone, organs, connective
tissue, and water. Calculated by subtracting body fat from total body weight :
Total body weight is lean plus fat. (LBM = BW - BF)
Older American Act Right Ans - (OAA) Enacted in 1965, supports a range of
home and community-based services, such as meals-on-wheels and other
nutrition programs, in-home services, transportation, legal services, elder
abuse prevention and caregivers support.
CDC growth charts (How are they used and what values/units are on the axis)
Right Ans - They are used to determine the percentage of children, from ages
2 to 19, who are Obese. The Y-axis consists of the percentage, while the X-axis
consists of the age, divided by selected years.
Food Sciences Right Ans - Where agriculture meets the consumer. The
different types are Food microbiology and safety (Microorganisms on food?),
Food chemistry and composition (Compounds in foods?), Food
processing(Preserve foods and prevent spoilage?), Government
regulations(Laws and regulations that govern food industry), Food quality
and quality control(Measure flavor, color, texture of foods?)
Taste panels Right Ans - AKA sensory panel, may be described as a group of
testers who have exceptional sensory faculties and can describe products on
the basis of taste, smell or feel. Test using two varieties of the same food,
generate random 3 number ID codes for each food.
Capital investment Right Ans - Things like equipment and buildings. This is
expensive for a company to take on, and makes getting a new product on the
,store shelves very difficult, even if it is a really good product. Also, if your
getting something on the shelf, that means that something else if coming off.
Value added Right Ans - the gross value of the product minus the costs of
raw materials and energy.
gourmet convenience Right Ans - A degree of innovation that makes a
product more attractive to customers and consumers. Includes things such as
(Less prep time, Less cooking at home, More convenient sizes, Comfort of a
brand name)
Food borne illness Right Ans - Diseases, usually either infectious or toxic in
nature, causes by agents that enter the body through the ingestion of food.
Every year, results in an estimated 48 million cases (about 1 out of 6 people),
3000 deaths, economic loss between 10-83 billion dollars, 325,000 people
hospitalized.
Salmonella Right Ans - (Bacteria) Can be found on pretty muh any food
product that you are likely to consume. Source is from raw produce such as
melons, tomatoes, alfalfa sprouts, and orange juice. Raw meats, poultry, milk,
and other dairy products, shrimp, frog legs, yeast, coconut, pasta, and
chocolate are most frequently involved. Individuals carrying this organism but
exhibiting no symptoms of illness could contaminate produce due to poor
hygiene practices.
Hemolytic Uremic Syndrome Right Ans - An illness that is derived from the
bacteria E.Coli.
Listeria monocytogenes Right Ans - The cause of an outbreak of a food-
borne illness was traced to unpasteurized milk; symptoms included fever,
nausea, headache. The likely source is:
Clostridium botulinum Right Ans - produces preformed, heat-labile toxin
that inhibits ACh release at the NMJ, causing botulism (flaccid paralysis). In
adults, dz is caused by ingestion of preformed toxin. In babies, ingestion of
bacterial spores in honey causes dz (floppy baby syndrome). BOTulinum is
from bad BOTtles of food and honey.
Food danger zone Right Ans - 40-140 degrees
, FATTOM Right Ans - How microorganisms survive and thrive in foods we
eat: Food, Acidity, Time, Temperature, Oxygen, Moisture (conditions needed
for bacterial growth)
Pathogen Right Ans - An organism that causes disease
Cross-contamination Right Ans - The spreading of pathogens from one food
to another
mad cod disease Right Ans - Caused by unconventional agents called
prions. Prions are an infectious protein that has been
altered and is believed to cause diseases of the central nervous system.Deadly
brain disease in humans. Humans are possibly infected after consumption of
infected cows or cow products that contain infected brain tissue.
POPS- persistent organic pollutants. Accumulate in the environment and the
human body
GRAS Right Ans - Generally recognized as safe (GRAS) is an American Food
and Drug Administration (FDA) designation that a chemical or substance
added to food is considered safe by experts, and so is exempted from the usual
Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance
requirements.
HACCP Right Ans - Hazard Analysis and Critical Control Points or is a
systematic preventive approach to food safety from biological, chemical, and
physical hazards in production processes that can cause the finished product
to be unsafe, and designs measurements to reduce these risks to a safe
level.
Program that has established the foundation for others in managing food
production to reduce the chances of food borne outbreak. Set forth the seven
principles:
1. Conduct a hazard analysis to identify potential hazards that could occur in
the food
production process.
Nutritional Genomics Right Ans - A science studying the relationship
between the human genome, nutrition, and health. It can be divided into two
disciplines
1) Nutrigenomics = Studies the effect of nutrients on health through altering
genome, proteome, metabolome and the resulting changes in physiology.
2) Nutrigenetics = Studies the effect of genetic variations on the interaction
between diet and health with implication to susceptible subgroups.
Lean Body Mass Right Ans - Consists of muscle, bone, organs, connective
tissue, and water. Calculated by subtracting body fat from total body weight :
Total body weight is lean plus fat. (LBM = BW - BF)
Older American Act Right Ans - (OAA) Enacted in 1965, supports a range of
home and community-based services, such as meals-on-wheels and other
nutrition programs, in-home services, transportation, legal services, elder
abuse prevention and caregivers support.
CDC growth charts (How are they used and what values/units are on the axis)
Right Ans - They are used to determine the percentage of children, from ages
2 to 19, who are Obese. The Y-axis consists of the percentage, while the X-axis
consists of the age, divided by selected years.
Food Sciences Right Ans - Where agriculture meets the consumer. The
different types are Food microbiology and safety (Microorganisms on food?),
Food chemistry and composition (Compounds in foods?), Food
processing(Preserve foods and prevent spoilage?), Government
regulations(Laws and regulations that govern food industry), Food quality
and quality control(Measure flavor, color, texture of foods?)
Taste panels Right Ans - AKA sensory panel, may be described as a group of
testers who have exceptional sensory faculties and can describe products on
the basis of taste, smell or feel. Test using two varieties of the same food,
generate random 3 number ID codes for each food.
Capital investment Right Ans - Things like equipment and buildings. This is
expensive for a company to take on, and makes getting a new product on the
,store shelves very difficult, even if it is a really good product. Also, if your
getting something on the shelf, that means that something else if coming off.
Value added Right Ans - the gross value of the product minus the costs of
raw materials and energy.
gourmet convenience Right Ans - A degree of innovation that makes a
product more attractive to customers and consumers. Includes things such as
(Less prep time, Less cooking at home, More convenient sizes, Comfort of a
brand name)
Food borne illness Right Ans - Diseases, usually either infectious or toxic in
nature, causes by agents that enter the body through the ingestion of food.
Every year, results in an estimated 48 million cases (about 1 out of 6 people),
3000 deaths, economic loss between 10-83 billion dollars, 325,000 people
hospitalized.
Salmonella Right Ans - (Bacteria) Can be found on pretty muh any food
product that you are likely to consume. Source is from raw produce such as
melons, tomatoes, alfalfa sprouts, and orange juice. Raw meats, poultry, milk,
and other dairy products, shrimp, frog legs, yeast, coconut, pasta, and
chocolate are most frequently involved. Individuals carrying this organism but
exhibiting no symptoms of illness could contaminate produce due to poor
hygiene practices.
Hemolytic Uremic Syndrome Right Ans - An illness that is derived from the
bacteria E.Coli.
Listeria monocytogenes Right Ans - The cause of an outbreak of a food-
borne illness was traced to unpasteurized milk; symptoms included fever,
nausea, headache. The likely source is:
Clostridium botulinum Right Ans - produces preformed, heat-labile toxin
that inhibits ACh release at the NMJ, causing botulism (flaccid paralysis). In
adults, dz is caused by ingestion of preformed toxin. In babies, ingestion of
bacterial spores in honey causes dz (floppy baby syndrome). BOTulinum is
from bad BOTtles of food and honey.
Food danger zone Right Ans - 40-140 degrees
, FATTOM Right Ans - How microorganisms survive and thrive in foods we
eat: Food, Acidity, Time, Temperature, Oxygen, Moisture (conditions needed
for bacterial growth)
Pathogen Right Ans - An organism that causes disease
Cross-contamination Right Ans - The spreading of pathogens from one food
to another
mad cod disease Right Ans - Caused by unconventional agents called
prions. Prions are an infectious protein that has been
altered and is believed to cause diseases of the central nervous system.Deadly
brain disease in humans. Humans are possibly infected after consumption of
infected cows or cow products that contain infected brain tissue.
POPS- persistent organic pollutants. Accumulate in the environment and the
human body
GRAS Right Ans - Generally recognized as safe (GRAS) is an American Food
and Drug Administration (FDA) designation that a chemical or substance
added to food is considered safe by experts, and so is exempted from the usual
Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance
requirements.
HACCP Right Ans - Hazard Analysis and Critical Control Points or is a
systematic preventive approach to food safety from biological, chemical, and
physical hazards in production processes that can cause the finished product
to be unsafe, and designs measurements to reduce these risks to a safe
level.
Program that has established the foundation for others in managing food
production to reduce the chances of food borne outbreak. Set forth the seven
principles:
1. Conduct a hazard analysis to identify potential hazards that could occur in
the food
production process.
