FOS 2001 Exam 2 Study Guide Terms – Complete Study
Guide With Accurate Answers
ATP Right Ans - adenosine triphosphate: a high energy molecule which
releases its energy for cellular work
absorption Right Ans - smaller products in the digestion move across the
lining of the intestinal tract into our bodies and ultimately our cells
adipocytes Right Ans - cells that store fat
Appetite Right Ans - the psychological mechanisms that determine how
much we eat
BMI Right Ans - body mass index; a height weight relationship used to
assess obesity
Clostridium botulinum Right Ans - a bacterium found in honey that can
lead to botulism(deadly disease)
collagen Right Ans - a protein that forms connective tissues like tendons,
teeth, bone, and skin
Cross-contamination Right Ans - Bayliegh; the transfer of a substance that
can cause illness from one food to another.
digestion Right Ans - the first step in converting food to energy; a complex
series of chemical reactions combined with muscle movements that break
food down into smaller compounds.
energy balance Right Ans - calories consumed versus calories expended
doing physical activities
FATTOM Right Ans - a mnemonic in the food industry to describe the 6
conditions for the growth of foodborne pathogens (food, acidity, time,
temperature, oxygen, and moisture)
Food Borne Illness: diseases caused by agents that enter the body when you
ingest food.
Guide With Accurate Answers
ATP Right Ans - adenosine triphosphate: a high energy molecule which
releases its energy for cellular work
absorption Right Ans - smaller products in the digestion move across the
lining of the intestinal tract into our bodies and ultimately our cells
adipocytes Right Ans - cells that store fat
Appetite Right Ans - the psychological mechanisms that determine how
much we eat
BMI Right Ans - body mass index; a height weight relationship used to
assess obesity
Clostridium botulinum Right Ans - a bacterium found in honey that can
lead to botulism(deadly disease)
collagen Right Ans - a protein that forms connective tissues like tendons,
teeth, bone, and skin
Cross-contamination Right Ans - Bayliegh; the transfer of a substance that
can cause illness from one food to another.
digestion Right Ans - the first step in converting food to energy; a complex
series of chemical reactions combined with muscle movements that break
food down into smaller compounds.
energy balance Right Ans - calories consumed versus calories expended
doing physical activities
FATTOM Right Ans - a mnemonic in the food industry to describe the 6
conditions for the growth of foodborne pathogens (food, acidity, time,
temperature, oxygen, and moisture)
Food Borne Illness: diseases caused by agents that enter the body when you
ingest food.
