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Question 1

5 things in food that can make us sick

Answer 1

harmful microbes (including viruses and parasites)
harmful additives (preservatives)
environmental contaminents (pesticides)
natural toxins
compounds (allergens)

Question 2

most common cause of food poisoning

Answer 2

harmful microbes (over 95%)

Question 3

primary source of harmful microbes in food

Answer 3

shit

Question 4

3 most common foods that cause foodborne illnesses

Answer 4

alfalfa sprouts
undercooked chicken
raw cookie dough

Question 5

what’s the difference between an infection and an intoxication

Answer 5

infection - when we eat a contaminated (microbial) item and the microbe expands within the body

intoxication - when the microbe grows in the food and produces a toxin. the microbe might go away but the toxin won’t

Question 6

how many people need to get infected by the same food for it to become an outbreak

Answer 6

2

Question 7

who investigates food outbreaks?

Answer 7

Epidemiologists

Question 8

best way to kill some microbes

Answer 8

microwave or heating up

Question 9

two most common preservatives

Answer 9

sugar and salt

Question 10

why do people tent to avoid preservatives

Answer 10

because they are mostly listed in chemical form, which scares off most consumers

Question 11

what is LFTB

Answer 11

lean finely textured beef
aka pink slime

scared people off for decades because of its name but is a common way to preserve meat

Question 12

why has the number of food poising cases increased in the last few decades

Answer 12

new microbes have been discovered
imported foods from other countries
factory farm machinery
higher news coverage

Question 13

causes of pesticides (besides pests)

Answer 13

extreme weather conditions because then they run around more

Question 14

what is pesticides

Answer 14

it’s sprayed on plants to keep pests away but it is also dangerous to eat so you gotta get rid of the pesticides before you put the plants up for sale

Question 15

what is celliac disease

Answer 15

an autoimmune disorder in which microvilli in the intestinal tract react with gliadin, a component of gluten found in wheat and other grains

Question 16

what is the appalaichan trail diet

Answer 16

less carbs more protein

Question 17

what are nutraceuticals

Answer 17

foods specifically designed to act as drugs

Question 18

symptoms of clostridium botulinum related food poisoning

Answer 18

blurred vision
breathing and swallowing difficulty
12-36 hours after consumption

Question 19

symptoms of e. coli related food poisoning

Answer 19

vomiting
watery/bloody diaringus
kidney failure
3-9d a.c.

Question 20

symptoms of listeria monocytogenes related food poisoning

Answer 20

slight fever
cramps
diaringus
miscarriage
meningitus
at least one day a.c.

Question 21

symptoms of salmonella related food poisoning

Answer 21

chills
fever
nausea
vomiting
cramps
diaringus
24-36 hours

Question 22

symptoms of staphylococcus aureus related food poisoning

Answer 22

sweating 
chills
nausea
vomiting
cramps
diaringus
1-6h

Question 23

what are Epidemiologists

Answer 23

scientists who track the cause of an outbreak

Question 24

what is azodicarbonamide (ADA)

Answer 24

the ‘yoga mat chemical’

used to bleach flour and make dough stronger and more rubbery

Question 25

natural toxin of mushrooms

Answer 25

illudins

Question 26

natural toxin of cabbage

Answer 26

thiocyanate

Question 27

natural toxin of nutmeg

Answer 27

myristicin

Question 28

natural toxin of sassafras

Answer 28

safrole

Question 29

natural toxin of cassava

Answer 29

glucosides

Question 30

FDA responsibilities

Answer 30

``` inspects food processing facilities prohibits distribution of misbranded foods approves processing methods estabishes GMP approves additives regulates label content ```

Question 31

USDA responsibilities

Answer 31

regulates all meat and poultry plants that distribute products interstate or internationally inspects every carcass requires the HACCP system for food safety hazards

Question 32

one ____ equals the amount of energy required to raise 1 gram of water by 1°C

Answer 32

calorie

Question 33

one ____ equals the amount of energy required to raise 1 kilogram of water by 1°C

Answer 33

kilocalorie

Question 34

energy values of different vitamins and minerals

Answer 34

go back to nutrition notes

Question 35

disease associated with a deficiency of vitamin C

Answer 35

scurvy

Question 36

disease associated with a deficiency of vitamin A

Answer 36

night blindness

Question 37

disease associated with a deficiency of iron

Answer 37

anemia

Question 38

disease associated with a deficiency of calcium

Answer 38

osteoporosis

Question 39

examples of functional foods

Answer 39

``` cereals beverages juices sauces yogurt ```

Question 40

breakdown of recommended calorie intake for average people

Answer 40

carbs - 55-70% of calories lipids - 20-30% of calories protein - 10-15% of calories fiber - 20-35g

Question 41

RDI for water

Answer 41

1.5 quarts | 6 glasses

Question 42

percentage of averAge income spent on food

Answer 42

12

Question 43

what does ignacio mean

Answer 43

the idea of persuasion from recommendation, in this case with foods

Question 44

forbidden food choices in Kosher and Halal meals

Answer 44

``` wild birds shark pork lobster shrimp crab anything with blood combining meat and dairy ``` (take out shrimp, lobster and the last one and you've got halal)

Question 45

staphylococcus aureus facts

Answer 45

commonly called 'food handlers disease' associated with skin and nose of humans produces a heat-stable toxin fairly intense GI effects

Question 46

clostridium botulinum facts

Answer 46

most toxin known protein reuqires anaerobic environment for toxin production associated with soil used as wrinkle remover (botox)

Question 47

steps to control C. bot

Answer 47

pH less than 4.6 temperature less than 10°C (<5° for fish) at least 15% salt retort processing

Question 48

campylobacter jejuni | facts

Answer 48

biggest cause of diaringus 20% of cases are life threatening associated with poultry easily controlled

Question 49

salmonella facts

Answer 49

cross contamination | biggest foodborne illness in the US

Question 50

vibrio facts

Answer 50

a cold tolerant group of bugs usually associated with water and marine environments raw seafood principal source of infection

Question 51

e. coli facts

Answer 51

associated with the lower intestine of warm blooded animals | can be killed with heat

Question 52

listeria monocytogenes facts

Answer 52

causes flu-like symptoms among other things associated with many foods grows at fridge temperatures

Question 53

examples of mold toxins

Answer 53

mycotoxins aflatoxin ergot alkaloids

Question 54

energy content for different vitamins and minerals

Answer 54

``` carbs = 4 kcal/g lipids = 9kcal/g proteins = 4 kcal/g water = 0 ```

Question 55

how to calculate BMI

Answer 55

BMI = kg/m2