Exam 1 class notes 3 Flashcards Preview

2017 Health and nutrition > Exam 1 class notes 3 > Flashcards

Flashcards in Exam 1 class notes 3 Deck (22)
Loading flashcards...
1

food sources undercooked beef, cross contamination between meat and vegetables
-symptoms: severe diarrhea (often bloody), abdominal pain, vomiting, usually no fever
*onset of symptoms 1-8 days
*duration of symptoms 5-10 days
*seek immediate treatment for elderly and children (diarrhea can be fatal)

e. Coli

2

*food sources: undercooked meats (some plants)
*symptoms: diarrhea, fever, cramps, vomiting
*incubation= 1-3 days and lasts 4-7 days
Hepatitis A
-food sources:salad bar items that are handled by someone with hep a and doesn't wash hands. (Fecal oral transmission)
*inflammation of liver cells
*symptoms: diarrhea, dark urine, jaundice
*onset of symptoms: 15-50 days
*duration: 2 weeks to 3 months

salmonella

3

-food sources (people not washing their god damn hands and handling food)
Found in skin and nose of infected person
-symptoms are flulike: nausea diarrhea, headache, low-grade fever
Onset 12-48 hours after exposure
-duration of symptoms: 12-60 hours

Norovirus

4

Food sources: cheeses like blue cheese, Brie, smoked fish, cold cuts
*spexial populations: pregnant and breastfeeding as well as young children
Has severe complications for unborn children.
*symptoms:fever, muscle aches, vomiting
*onset of symptoms 1-21 days
* durations of symptoms: 3/4 days to several weeks
Key points: we've been unable to reduce listeria.

listeria

5

Food sources: found in human skin/nose and poor hygiene spreads it.
-produces toxin
-symptoms: nausea, vomiting, cramps
-onset of symptoms: 1-6 hours
-duration of symptoms: 1-2 days

staphylococcal

6

pathogenicity for all food-Bourne illnesses isn't ___ (exposure doesn't guarantee you'll get sick)

100%

7

avoid food bourne illness by

cleaning all surfaces

separate foods

cook and chill (in small bags)

8

-pregnant women, young children, breastfeeding women are at risk for mercury poisoning
-do not eat
*swordfish, shark, tilefish, kind mackerel or large predatory fish
-limit other fish to 12oz a week
-tune 6 oz per week

Mercury content in fish

9

_______ is where microbe enters body proliferates and releases toxin into system

Intoxication

10

____:breaking food down into small constituents

Digestion

11

Digestion happens in ____ and ____ ways

chemical
mechanical

12

*mouth functions
Esophagus functions
*stomach functions

*mouth: chews and mixes food
Esophagus:passes food to stomach
*stomach churns, mixes and grinds food

13

*small intestine: functions

*large intestine: functions

*rectum: functions

*small intestine: digests CHO, protein, and fat and absorbs nutrients (major player in absorption)

*large intestine: reabsorbs water and minerals

*rectum: eliminates

14

all of the following are:

*salivary glands
*liver:
*gallbladder:
Bile duct:
Pancreas:
Pancreatic duct:

accessory organs

15

There are ____ sphincters

the top one is the _____
the middle one is the _____
the 3 from top is the _____
the bottom is the ____

many
cardiac
pyloric
ileocecal
anal

16

small intestine section order:
____>_____>_____

duodenum
Jejunem
Ileum

17

Pancreas releases ___ and _____

insulin
bicarbonate

18

Bile is secretes ____ which break down proteins/carbs/lipids

lipases
lipids

19

__-lase breaks down carbs

amylase

20

__-lase breaks down proteins

protease

21

Mouth to stomach:____
Time in stomach ____

1 min
1-2 hours

22

Time in small intestine ___ hours
Time in colon ____ hours

7-8 hours
12-14