Practice Quiz Questions

Question 0

Why is Iodine important in our diet?

Answer 0

Brain development especially in children
Goiters - under/overactive thyroids
Lack of can cause blindness
High risk of child mortality
Reproductive failure
Fortified in salt but health campaigns are saying reduce salt as it can cause hypertension. Now in bread
Pregnant women and women getting pregnant may need supplementation as they aren’t getting enough through bread

Question 1

What does HACCP stand for?

Answer 1

Hazard Analysis and Critical Control Practice

• Hospitality industry
• Keeps food safe preventing food poisoning

Question 2

What are 3 health messages?

Answer 2

1. Nutrient Claim - e.g. 97% fat free
2. Health Claim
3. Therapeutic Claim - can’t legally put on front of packages as it hasn’t passed national nutritional standards test

Question 3

Who are most at risk of food poisoning ?

Answer 3

• Pregnant women
  Infants
  Elderly

Question 4

What vitamins/minerals are fortified in Australia?

Answer 4

Folate
Iodine
Vitamin D
Thiamin

Question 5

What type of diabetes is directly linked to genetics

Answer 5

Type 1 diabetes

Question 6

3 foods that might cause allergies

Answer 6

peanuts
Eggs
Seafood

Question 7

How do you calculate an individuals BMI

Answer 7

Body Mass Index
Weight/h2
Underweight = < 18.5
Normal = 18.5 - 24.9
Overweight = 25-29.9
Obese = 30-34.9

Question 8

What are three ways we can try to reduce deficiencies and nutritional based disorders

Answer 8

fortification
supplementation
educational dietary change

Question 9

Outline the difference between a food allergy and a food intolerance

Answer 9

Food allergy;
Immune response + immediate reaction
Food intolerance;
food chemical issue, response is delayed
Graph in lectures

Question 10

Signs of a response to an allergy

Answer 10

anaphylaxis,

rashes

Question 11

Food Intollerance showing

Answer 11

Diarrhoea
Nausea
Headaches
Migraines

Question 12

Iodine deficiency disorder

Answer 12

Cretinism - mental retardation not fully developed
low IQ
socioeconomic underdevelopment

Question 13

What influences bacterial growth

Answer 13

Heat between 5-60* = danger zone - temperature
pH
Alkaline environments 
Moisture
Time
Gas atmosphere
Available nutrients

Question 14

Benefits of a low GI diet

Answer 14

GI = Glycaemic index for diabetes + general population
control blood sugar levels
reduce risk of obesity/
keeps fuller for longer
weight control

Question 15

Ranges of GI

Answer 15

< 55
55-70
70+

Question 16

How many carbohydrate exchanges for type 2 diabetes

Answer 16

Females; 3-2-3-2-3-2

Males; 4-2

Question 17

Define food fortification and examples of fortified foods

Answer 17

Addition of nutrients that are at or above the level found in foods
e.g. Bread, salt, milk, margarine

Question 18

What does AGHE stand for

Answer 18

Australian Guide to healthy Eating

Question 19

What is a modifiable risk factor for diabetes

Answer 19

Sedentary lifestyle

Question 20

5 food groups

Answer 20

dairy
fruit
grains
meat legumes
veg

Question 21

What 2 minerals found in fortified bread

Answer 21

Iodine

Folate

Question 22

Folate?

Answer 22

pregnant women - nural tube defects

Question 23

Up to what age should an infant be exclusively breastfed

Answer 23

6 months for exclusive breast feeding

Question 24

Age solid foods introduced

Answer 24

4-6 months for solid foods introduced

Question 25

What are CCP's + how are they controlled

Answer 25

Critical control points; controlled via cleaning for spills preventing cross contamination controlling temperature

Question 26

According to AGTHE what is the recommended serves a 19 year old female should be consuming

Answer 26

2 & 1/2 serves

Question 27

What are % per kg for fat, alcohol, carbs, protein

Answer 27

37, 29, 17 17

Question 28

What are the Nutrient Reference Values

Answer 28

The NRVs are made up of the following: - Estimated average requirements (EAR) - Recommended dietary intake (RDI) - Adequate intakes (AI) - Upper limits (UL) - Estimated energy requirement (EER)

Question 29

What are the Estimated average requirements

Answer 29

EAR Estimated average requirement • Daily nutrient level estimated to meet requirements of half the healthy individuals in a particular life stage or gender group • Mean or median intake below which, 50% of population may be at risk • USES: to give prevalence of inadequate intake in population OR probability that individual intake is inadequate

Question 30

What is the RDI

Answer 30

RDI Recommended dietary intake • EAR + 2SD ie to meet the needs of 97 – 98% healthy people (or if SD not known = EAR x 1.2) • USES: if RDI is met, virtually all population is adequate OR individual is unlikely to be inadequate

Question 31

What is the adequate intake

Answer 31

AI Adequate intake • If not enough experimental data available to estimate EAR or RDI... • Average daily intake is based on experimentally determined approximations; OR • observed mean or median intakes (50th percentile) by groups of healthy people, assumed to be adequate eg NNS • USES: low probability of inadequacy in individuals (less confidence if AI based on median) OR low prevalence of inadequate intakes in population

Question 32

Describe Upper Limit

Answer 32

NRV to prevent adverse health effects  UL Upper Limit • highest average daily intake level from all sources likely to have no adverse health effects • USES: to estimate % population at risk of adverse effects from excessive intakes OR if individual is at risk of adverse effects • ‘NP’ means not possible to set, insufficient evidence/ no adverse effect

Question 33

Discuss EEr

Answer 33

Estimated Energy Requirement (EER) The average dietary energy intake predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity

Question 34

calcium

Answer 34

Basic physiology • ~1kgofCainthebody(10bones) | • ~30g in teeth, muscle & plasma • 1glassmilk=0.3gCa

Question 35

Basic physiology; calcium

Answer 35

``` Basic physiology • Ca absorbed in small intestine • RDI reflects inefficiency of absorption • Constant bone turnover regulated by vitamin D, PTH and calcitonin among other hormones impt for bone health Purpose; • Bone formation • Blood clotting (PT to thrombin) • Nerve impulse transmission • Muscle contraction ```

Question 36

Calcium and weight loss

Answer 36

Population (Epidemiological) research suggests 3 serves of dairy foods daily + low kJ diet may increase the amount wt lost and the amount of fat – particularly from around the waist. (Teegarden 2005) – Effect not independent of energy intake –  evidence that Dairy calcium may produce antiobesity effect (in St‐Onge, 2005) – Longer term intervention studies needed • Capostulatedtoreduceamountoffatstored+ amount of fat broken down

Question 37

Normal weight gain in pregnancy

Answer 37

10-13 kg

Question 38

breast feeding advantages

Answer 38

• Reduced incidence of diarrhoeal illnesses. • Protection against respiratory infection and reduced prevalence of asthma. • Reduced occurrence of otitis media. • Protection against neonatal necrotising enterocolitis, meningitis, botulism, UTI. • Reduced risk of autoimmune disease and diabetes type 1 and IBD. • Reduced risk of cow’s milk allergy. • Reduced risk of adiposity later in childhood.