STUDY GUIDE BASIC NUTRITION K-
STATE EXAM GUIDE Q&A
What is the Tolerable Upper Intake level of a nutrient mean? - Answer-The highest
level of nutrient intake that is likely to pose no risk of health effects for almost all
individuals in the general population.
What is an individual's "food environment"? What does someone's food environment
consist of? - Answer-Settings with all the different types of foods made available and
accessible to people in their out of home environment as they go about the daily
lives.
How do individuals influence their food environment and the food system as a
whole? - Answer-
How does our food system impact our food choices? - Answer-Food system: a
network of farmers and related operations, including food processing, wholesale and
distribution, retail, industry technology, and marketing. Two main factors: processing
and preservation.
Processing: involves transforming raw materials into packaged food.
Preservation: includes handling or treating of food to prevent or slow down spoilage.
What are the appropriate steps of handwashing? - Answer-Wet your hands with
clean running water and apply soap. Wash for 20 seconds on the back of your
hands, between the fingers, and under the nails. Dry with paper towel or dryer.
When should you wash your hands when handling food? - Answer-Before you begin
preparing, after handling each food group, after you're done preparing.
How should you handle food and store food in order to reduce your risk of becoming
ill from food borne illnesses? - Answer-Store food in refrigerator at at least 40
Fahrenheit and do not leave out for more than 2 hours. Wash fruits and veggies
before to rid of pesticides. Keep eggs out of shelf due to that being warmest part of
fridge. Keep steak on bottom shelf in case of leakage. Left overs should only be kept
for 2-3 days.
What factors do NOT prevent food-borne illness? In other words, if food is already
contaminated, is there anything that can be done? - Answer-Just throw it out.
What conditions are idea for the growth of pathogens responsible for causing
foodborne illnesses? - Answer-Temperature - between 40-140 F is the "danger
zone"
Time - more than two hours in the danger
Water - high moisture water content in helpful
O2 - most microorganisms need O2
Acidity and pH levels - microorganisms grow best around a neutral pH level and not
many grow below a pH of 4.0
, Nutrient content - microorganisms need protein, starch, sugars, fats, and other
compounds to grow. Typically high-protein are better for bacterial growth.
How does our food become contaminated with pathogens that cause foodborne
illness? - Answer-Food intoxications caused by toxins or harmful chemicals, Like
pathogens, toxins and chemicals can arise from food cultivation, harvesting,
processing, or distribution.
At which food temperature ranges do pathogens responsible for causing foodborne
illnesses grow best? - Answer-40-140 Fahrenheit
To what temperature should you cook different foods in order to reduce the risk of
foodborne illness? What is the best way to judge the internal temperature of food? -
Answer-Seafood = 145 internal temperature
Beef, lamb, pork = 160
Chicken and turkey = 165 and poultry breasts
Whole poultry and thighs = 180
Who are most at risk for foodborne illness and why? - Answer-Young children,
pregnant women, and the elderly because they have a higher chance of becoming
very sick after consuming contaminated foods. And with people with HIV/AIDS,
immunosuppressive medications, and long-term steroid users.
Which pathogen can cause miscarriage in pregnant women? What foods should they
avoid as a result? - Answer-Listeria monocytogenes
What are the characteristics of current American eating habits? What is the
nickname for the typical American dietary pattern? - Answer-Standard American Diet
(SAD): the high-carbohydrate, packaged foods, red meat, sugary drinks.
What is the 85/15 recommendation from the DGAs? - Answer-The 85/15 rule
recommends that 85% of your daily diet should come from nutrient-rich foods while
15% are left for added sugars, saturated fats, and sodium/alcohol.
What are the differences between observational and experimental studies? -
Answer-Observation is based solely off observations and do not participate in
treatments or interventions. Experimental studies deal with variables and control
groups.
How should we apply the results of animal studies to humans? - Answer-Although
animal studies are helpful with building scientific knowledge and understanding,
animal studies shouldn't be considered relevant to real-life decisions about how
people eat.
Why should you consider the "body" of research around a particular nutrition subject
rather than just a single study? - Answer-Repeatability for accurate results.
What is a peer reviewed journal? A peer-reviewed article? The peer review process?
- Answer-Peer-reviewed process: studies that have been checked by other experts
in the field to ensure that their methods and analysis were rigorous and appropriate.
STATE EXAM GUIDE Q&A
What is the Tolerable Upper Intake level of a nutrient mean? - Answer-The highest
level of nutrient intake that is likely to pose no risk of health effects for almost all
individuals in the general population.
What is an individual's "food environment"? What does someone's food environment
consist of? - Answer-Settings with all the different types of foods made available and
accessible to people in their out of home environment as they go about the daily
lives.
How do individuals influence their food environment and the food system as a
whole? - Answer-
How does our food system impact our food choices? - Answer-Food system: a
network of farmers and related operations, including food processing, wholesale and
distribution, retail, industry technology, and marketing. Two main factors: processing
and preservation.
Processing: involves transforming raw materials into packaged food.
Preservation: includes handling or treating of food to prevent or slow down spoilage.
What are the appropriate steps of handwashing? - Answer-Wet your hands with
clean running water and apply soap. Wash for 20 seconds on the back of your
hands, between the fingers, and under the nails. Dry with paper towel or dryer.
When should you wash your hands when handling food? - Answer-Before you begin
preparing, after handling each food group, after you're done preparing.
How should you handle food and store food in order to reduce your risk of becoming
ill from food borne illnesses? - Answer-Store food in refrigerator at at least 40
Fahrenheit and do not leave out for more than 2 hours. Wash fruits and veggies
before to rid of pesticides. Keep eggs out of shelf due to that being warmest part of
fridge. Keep steak on bottom shelf in case of leakage. Left overs should only be kept
for 2-3 days.
What factors do NOT prevent food-borne illness? In other words, if food is already
contaminated, is there anything that can be done? - Answer-Just throw it out.
What conditions are idea for the growth of pathogens responsible for causing
foodborne illnesses? - Answer-Temperature - between 40-140 F is the "danger
zone"
Time - more than two hours in the danger
Water - high moisture water content in helpful
O2 - most microorganisms need O2
Acidity and pH levels - microorganisms grow best around a neutral pH level and not
many grow below a pH of 4.0
, Nutrient content - microorganisms need protein, starch, sugars, fats, and other
compounds to grow. Typically high-protein are better for bacterial growth.
How does our food become contaminated with pathogens that cause foodborne
illness? - Answer-Food intoxications caused by toxins or harmful chemicals, Like
pathogens, toxins and chemicals can arise from food cultivation, harvesting,
processing, or distribution.
At which food temperature ranges do pathogens responsible for causing foodborne
illnesses grow best? - Answer-40-140 Fahrenheit
To what temperature should you cook different foods in order to reduce the risk of
foodborne illness? What is the best way to judge the internal temperature of food? -
Answer-Seafood = 145 internal temperature
Beef, lamb, pork = 160
Chicken and turkey = 165 and poultry breasts
Whole poultry and thighs = 180
Who are most at risk for foodborne illness and why? - Answer-Young children,
pregnant women, and the elderly because they have a higher chance of becoming
very sick after consuming contaminated foods. And with people with HIV/AIDS,
immunosuppressive medications, and long-term steroid users.
Which pathogen can cause miscarriage in pregnant women? What foods should they
avoid as a result? - Answer-Listeria monocytogenes
What are the characteristics of current American eating habits? What is the
nickname for the typical American dietary pattern? - Answer-Standard American Diet
(SAD): the high-carbohydrate, packaged foods, red meat, sugary drinks.
What is the 85/15 recommendation from the DGAs? - Answer-The 85/15 rule
recommends that 85% of your daily diet should come from nutrient-rich foods while
15% are left for added sugars, saturated fats, and sodium/alcohol.
What are the differences between observational and experimental studies? -
Answer-Observation is based solely off observations and do not participate in
treatments or interventions. Experimental studies deal with variables and control
groups.
How should we apply the results of animal studies to humans? - Answer-Although
animal studies are helpful with building scientific knowledge and understanding,
animal studies shouldn't be considered relevant to real-life decisions about how
people eat.
Why should you consider the "body" of research around a particular nutrition subject
rather than just a single study? - Answer-Repeatability for accurate results.
What is a peer reviewed journal? A peer-reviewed article? The peer review process?
- Answer-Peer-reviewed process: studies that have been checked by other experts
in the field to ensure that their methods and analysis were rigorous and appropriate.
