Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Term 2! > kin 146 midterm 6 > Flashcards

kin 146 midterm 6 Flashcards

1
Q

Examples of food borne infection

A

Clostridium bacterium
E coli
Listeria
Salmnella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Laws and standards to support food safety

A

Hazard analysis critical control point

Safe foods for canadians regulations

Batch numbering of manufactured foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What does “best before” label mean

A

food quality and NOT food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

“Expires on” label

A

used for infant formula and meal replacements
- can’t be sold past this date
- should not be consumed past this date

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

“sell by” label

A

about quality and helps the store manage their stock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Kitchen food safety; cook

A

hot foods kept hot (60 degrees C or higher)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Kitchen food safety; chill

A

keep below 4 degrees C (frozen -18 degrees C)
- refrigerate leftovers immediately, shallow pans, small portions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Irradiation

A
  • Mould in grains, spices
  • Insects in fruits and vegetables
  • Delay sprout growth in potatoes and onions
  • Kills bacteria in meat
  • must declare on packagin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Contaminants

A
  • From air, water, soil
  • Plants absorb
  • Animals eat the plants, drink the water and live in the water
  • acute contamination; spill or accident
  • small amount over a period of time; lax practices
  • how persistent it is impacts how harmful it is
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Prevention of contaminents

A
  • Government
  • Almost all fish have some level of trace amounts of mercury (high in large fish, farm raised have low conc. )
  • select fish high in omega 3 and are smaller
  • eat a variety
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Natural toxin; goitrogens

A
  • enlarge thyroid
  • Brussel sprouts, cabbage, turnip, mustard greens, kale, cauliflower, broccoli, kohlrabi, radishes
  • large amounts can aggravate a current thyroid problem
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Natural toxins: cyanogens

A

lima beans, apricot pits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Natural toxins; alkaloids

A

nightshade plants - make solanine
- potatoes , tomatoes, eggplant, pepper
- need large quantities to cause a problem
- may increase exisitng inflammation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pesticides

A
  • can be in or on plant
  • greatest risk for children, elderly and those with weakened immune systems
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Maximum residue limit of pesticides set by the government

A
  • includes imported foods
  • level set well below the level that could cause harm
  • what crops applied to
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Canadian federal Inspection Agency for pesticides

A
  • monitors food supply
  • fine, destruction of crop
  • pesticide policy that is used for all of North America
17
Q

Is organic safer?

A
  • costs more
  • natural or free range does not mean organic
  • unprocessed manure (E coli_
  • Not significantly different in nutrient quality
18
Q

Why do we put additives in our food supply

A
  • Natural or articficial
  • Nutrients (ex. Vitamin D in milk)
  • Kill toxins (ex. nitrates in meat to kill botulinum)
  • preserve the food between production and consumption
  • enhance taste
  • enhance visual appeal
19
Q

Regulations on Additives

A
  • Included on food labels
  • Minimum amount of additive to achieve desired effect
  • Manufacturers: effective, detectable/measured in final product , safe
  • GRAS list (generally recognized as safe)
20
Q

Indirect additives

A
  • material from packages
  • chemicals from processing
  • food packages
21
Q

Acrylamide

A

Indirect additive:

high temp cooking of CHO foods that include sugars and asparagine , carcinogen and genotoxicant
- ex. french fries, potato chips, breakfast cereals, cookies

22
Q

Methyl chloride (Indirect hormone)

A

used to decaffeinate coffee

23
Q

Bovine growth hormone (Indirect hormone)

A

banned in canada for milk cos

24
Q

Antibiotics (Indirect hormone)

A

specify time between medication and slaughter
- Antibiotic resistant bacteria
- antibiotic resistant bacteria

25
Q

Cautions with additives

A

Nitrates- previously thought to be associated with cancer via formation of nitrosamines

sulphites destroy thiamin

High levels of BHT associated with cancer

MSG symptom complex

Saccharin - now shown to not cause cancer

Aspartame - those with phenylteonuria , can not break down

26
Q

What can be in our water

A
  • Environmental contaminants ex, pesticides
  • Naturally occuring bacteria ex. cryptosporidium
  • Additives ex. chlorine
27
Q

what percent of earth’s water is drinkable

A

1%
- surface water eg. lakes are more readily contaminated
- Ground water; if contaminated, hard to resolve

28
Q

Treating water

A

Chlorine added to kill bacteria
Boil water advisories
Do not consume advisories
Do not use advisories

29
Q

Mineral content (Treating water) ; Manganese

A

copper-metallic taste

30
Q

Mineral content (Treating water) ; Sulphur

A

rotten eggs smell

31
Q

Mineral content (Treating water) ; Iron

A

Brown stains

32
Q

Mineral content (Treating water) ; Calcium and magnesium

A

hard water

33
Q

Food insecurity

A

~6.4% of Canadians live in poverty (1 in 5 children)

Indigenous ; on and off reserve

Single parents; women

Racialized, recent immigrants

Disabled

34
Q

High food security

A

No indications of food access problems or limitations
ex. members of the household have access to a full refrigerator and pantry, with enough money to replenish foods as needed

35
Q

Marginal food security

A

One or two indications of food access problems or limitations - typically of anxuety over food shortafes, but with little or no change in food intake

ex. members of the household may worry that the groceries will not last until the next paycheqye, but for the most part, they do

36
Q

Low food security

A

Indications of reduced quality, variety, or desirability of diet, with little or no change in food intake.

ex. members of household eat inexpensive, low nutrient foods such as snack foods, high in fats and sugars, refined grains, and processed meats

37
Q

Very low food security

A

Multiple indications of disrupted eating patterns and reduced food intake

ex. members of the household miss meals, go to bed hungry, and /or unintentionally lose weight becasue of inadequate food intake

38
Q

Double burden of malnutrition in food insecure

A
  • increased rates of obesity
  • Poor quality diet - micronutrient deficiencies
  • expensive to eat fruits and vegetables, whole grains
  • food desserts in low income neighbourhoods
  • Lack of culturally appropriate foods
  • high energy, high carb. foods
  • Approx 2 billion people lack key nutrients in their diet
39
Q
A

Term 2! (59 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions