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1
Q

What is a foodborne illness (FBI)?

A

Any illness developed from food contaminated by pathogens such as bacteria, viruses, or parasites.

Examples include E. Coli, Listeria, and Norovirus.

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2
Q

How can separating, chilling, cooking, and cleaning properly reduce the risk of foodborne illness?

A

These practices minimize cross-contamination and ensure food is prepared safely.

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3
Q

Who are the most vulnerable members of society regarding foodborne illnesses?

A

YOPI: Young children, Older adults, Pregnant women, Immune compromised individuals.

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4
Q

What precautions should vulnerable members take to avoid foodborne illness?

A

Cook foods to proper internal temperatures, avoid seafood, and unpasteurized milk or cheese.

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5
Q

Are all microorganisms dangerous in our food supply?

A

No, some microorganisms like yeast and molds can be beneficial.

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6
Q

List a popular food product that contains beneficial microorganisms.

A
  • Yogurt
  • Blue cheese
  • Bread
  • Kimchi
  • Sauerkraut
  • Kombucha
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7
Q

What is the only way to tell if meat products are cooked to a safe internal temperature?

A

Use a thermometer.

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8
Q

What is the difference between cross-contact and cross-contamination?

A

Cross-contamination = bacteria transferred to foods; cross-contact = food allergens transferred to foods.

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9
Q

True or False: Kitchen accidents can always be prevented.

A

False.

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10
Q

What should you do if there is a fire in a microwave, oven, or frying pan?

A

Do not put water on it! Use baking soda instead.

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11
Q

What are some common kitchen accidents and how can they be avoided?

A

Burns, cuts, slips; use safety equipment, keep a clean workspace, and follow safety protocols.

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12
Q

Explain the first aid procedure if someone is choking.

A

Perform the Heimlich maneuver.

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13
Q

Define: whip.

A

To beat or stir a mixture rapidly to incorporate air.

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14
Q

What is the danger zone in food safety?

A

4-60°C, where bacteria can grow rapidly.

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15
Q

How can appropriate safety precautions reduce the risk of injuries and foodborne illnesses?

A

Proper tools and cleanliness prevent accidents and contamination.

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16
Q

Why must recipes be followed precisely?

A

Chemical reactions must occur at the right times to achieve the correct consistency.

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17
Q

What is nutrition?

A

The study of food and how it affects the body.

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18
Q

Why do we need food to survive?

A

Nutrients from food provide energy for bodily functions.

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19
Q

What is a calorie?

A

A measure of how much energy food provides to the body.

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20
Q

What micronutrients do multivitamins provide to toddlers?

A
  • Vitamin D
  • Potassium
  • Calcium
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21
Q

What is the difference between a monosaccharide and a complex carbohydrate?

A

Monosaccharides are the simplest units of carbohydrates; complex carbohydrates are made of two or more monosaccharides.

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22
Q

What are the 3 types of simple sugars?

A
  • Fructose
  • Galactose
  • Glucose
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23
Q

What are the health benefits of soluble and insoluble fiber?

A
  • Soluble - improves digestion, lowers blood sugar
  • Insoluble - softens stool, eases passage
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24
Q

Why should omega-3 fatty acids be consumed regularly?

A

They are essential for heart and brain health.

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25
What percentage of daily calories should come from fat, carbs, and protein?
* Fat - 20-35% * Carbs - 45-65% * Protein - 10-35%
26
Why should we avoid saturated fat and trans fats?
They raise LDL cholesterol, increasing the risk of heart disease.
27
List common food sources of trans fats.
* Baked goods (cakes, cookies)
28
List common food sources of saturated fats.
* Butter * Cream * Whole milk * Cheese * Yogurt
29
What types of foods contain incomplete proteins?
Mostly plant-based sources, including nuts, seeds, beans, legumes, whole grains, tofu, rice, and vegetables.
30
Is it possible to get all the protein needed from plant sources?
Yes, but a variety of plant sources must be consumed.
31
Why can taking high doses of vitamins and minerals be dangerous?
It can lead to toxicity and adverse effects.
32
What is the difference between major minerals and trace minerals?
* Major minerals - needed in amounts greater than 100mg a day * Trace minerals - needed in amounts less than 100mg a day
33
What is osteoporosis?
A condition characterized by weakened bones, increasing fracture risk.
34
What food items negatively affect iron and calcium absorption?
* Foods high in calcium (for iron) * High levels of sodium and caffeine (for calcium)
35
What is the first step in the digestion process?
Ingestion.
36
What is the role of saliva in digestion?
Contains amylase, which starts breaking down starches.
37
What is chyme?
A semi-liquid substance formed after food mixes with gastric juices.
38
What are the key organs involved in digestion?
* Mouth * Esophagus * Stomach * Small Intestine * Large Intestine * Liver * Pancreas * Gallbladder
39
What are the key enzymes involved in digestion?
* Amylase - breaks down starches * Pepsin - breaks down proteins * Lipase - breaks down fats * Proteases - break down proteins
40
What simple recommendations does Canada’s Food Guide provide?
Eat plenty of vegetables and fruits, whole grain foods, and protein foods.
41
What is the most valuable piece of information in a Nutrition Facts Table?
Percent Daily Value.
42
Why is it important to consume the recommended amount of water each day?
It prevents dehydration and supports kidney and urinary function.
43
What is sugar?
A generic name for sweet-tasting soluble carbohydrates.
44
How is sugar related to diabetes?
Excessive sugar intake can contribute to type 2 diabetes and worsen insulin resistance.
45
What is bioavailability?
The ability of a substance to be used and absorbed by the body.
46
How does eating needs change throughout the life cycle?
Nutrient requirements increase during prenatal and infancy stages and vary through childhood, adolescence, and adulthood.
47
What are some specific issues with kids and seniors regarding nutrition?
Iron and calcium deficiencies.
48
Why should teenagers eat calcium and iron-rich foods?
To strengthen bone growth.
49
Why are women encouraged to take folate before pregnancy?
To prevent Spina Bifida.
50
What key diets have been looked at?
* Juice Cleanses * Keto * Paleo * Laxative Diet * Atkins * Twinkie Diet
51
What influences a person’s eating habits and preferences?
* Religious beliefs * Attitudes
52
What are the different types of vegetarians?
* Lacto Ovo * Ovo vegetarian * Lacto vegetarian
53
What are food trends?
When a food item or service gains popularity among a large population.
54
Name a current food trend.
Floral Flavours.
55
What are the practices or restrictions of Buddhism regarding food?
* Refrain from meat * Moderate all foods * Fasting required of monks * Natural foods are most pure
56
What is the definition of floral flavours in the context of food trends?
Floral flavours are a food trend spotlighted by Datassential, rich in antioxidants and beneficial for digestion.
57
What are the dietary practices of Buddhism?
* Refrain from meat * Moderation in all foods * Fasting required of monks * Preference for natural foods * Monks avoid solid foods after noon
58
What are the dietary restrictions in Eastern Orthodox Christianity?
* Restrictions on meat, fish, dairy, and olive oil * Selective fasting * Observance of holy days with fasting to enhance spiritual progress
59
What dietary restrictions are followed in Mormonism?
* Prohibition of alcohol and caffeinated beverages * Encouragement of moderation in all foods * Practice of fasting for various reasons
60
What is halal in terms of food?
Halal adheres to Islamic law, requiring that animals are alive and healthy at slaughter and that all blood is drained.
61
What is kosher meat?
Kosher meat comes from animals that have split hooves and chew their cud, like cows, sheep, and goats.
62
What is the difference between a food fad and a food trend?
* Trend: Indicates the general direction of food consumption * Fad: Lacks influence on the overall direction of food consumption
63
Define organic food.
Organic food contains at least 95% organic content and avoids synthetic pesticides.
64
What are some common risk factors for many diseases?
* Obesity * Malnutrition * Drug abuse * Lack of activity * Pollution
65
What is obesity?
Obesity is a chronic disease characterized by the accumulation of body fat negatively impacting physical, mental, or metabolic health.
66
What are the four areas that obese people are affected?
* Mental * Mechanical * Metabolic * Monetary
67
What factors can harm the gut microbiome?
* Dairy fat * Sodas * Fried foods * Junk foods * Highly processed foods
68
What factors can help the gut microbiome?
* Probiotics * High fibers * Fermentation foods
69
Fill in the blank: Our nutritional needs change throughout our lives, for example, as an infant you need your mother's milk, but as an ______ you need ______.
[age], [specific nutrition need].
70
What are the five pillars of food security?
* Availability * Accessibility * Adequacy * Acceptability * Agency/Sustainability
71
How does Maslow's hierarchy apply to food security?
It affects physiological and safety needs, as access to adequate food is essential for survival and stability.
72
What are the types of food insecurity?
* Marginal * Moderate * Severe
73
Who is most likely to be food insecure in Canada?
Indigenous communities and those experiencing poverty.
74
Name a community program in Guelph that helps with food insecurity.
* Guelph Food Bank * Hope House Food Market * Salvation Army * Two Rivers Neighbourhood Group Food Bank
75
What percentage of food produced in Canada gets discarded?
63% of Canadians throw away food that could have been eaten.
76
What is one solution to reduce food waste?
* Reduce: Plan meals before shopping to avoid overbuying.
77
What does GMO stand for?
Genetically Modified Organism.
78
What is the difference between conventional farming and organic farming?
* Conventional: Relies on synthetic chemicals and modern technologies * Organic: Avoids synthetic chemicals, focusing on natural processes
79
What are cash crops?
Crops produced for commercial value rather than for the grower's use.
80
What is gleaning?
Gleaning is the act of gathering wild food or leftovers after the main crop has been harvested.
81
What is crop rotation?
Growing different types of crops on the same land over different seasons to maintain health and productivity.
82
What are some new technologies being developed to improve food security?
* Gene editing * Vertical farming * Aquaponics
83
What are the benefits of eating local food?
* Supporting the local economy * More environmentally friendly
84
Explain how food insecurity can be caused by environmental factors.
Events like droughts can raise food prices significantly.
85
How are food production capabilities related to the environment?
The environment dictates the types of foods that can grow and influences crop production.

Food and Nutrition (2 decks)

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