Heco Test 4

Front 1

refers to how quick a person spends energy to support the involuntary processes that takes place in the body

Back 1

basal metabolic rate

Front 2

whether you eat hamburger or carrots sticks, if what you eat provides excess calories, they will be turned to ______ in a few hours

Back 2

fat

Front 3

which of the following is not one of the factors affecting the number of calories spent on voluntary activities
a. the length of time
b. the age of the person
c. the size of the muscle
d. the amount of weight being move

Back 3

B

Front 4

the physiological need to eat is referred to as

Back 4

hunger

Front 5

Suzanne and Bob have noticed that Kelly, their 16-year old daughter, has been losing weight lately. She exercises at the gym almost 4 hours a day and seems to be skipping meals. They discuss this with Kelly at the dinner table, but she says there is no problem and urges them to stop worrying. Before taking drastic steps, Suzanne and Bob call their pediatrician. They discuss what has been going on with Kelly and begin to gather facts concerning disordered eating. Let's see how much they have learned by answering these questions.

Treating anorexia nervosa involves

Back 5

behavior modification
family therapy
psychotherapy
hospitalization

Front 6

In the early stages of a low-carbohydrate diet, much of the lost weight is:

Back 6

water and lean tissue

Front 7

Ordinarily, the brain and nerves rely on _____ for energy.

Back 7

glucose

Front 8

Mice with a defective form of the ob gene tend to:

Back 8

be overweight

Front 9

Joe weighs 225 pounds and is 6 feet tall. His BMI is:

Back 9

30

Front 10

Mary is looking at a menu trying to decide what to order. She is mindful of her weight, and wants to make a healthful selection. Which item would be the best choice?

Back 10

Ziti with marinara sauce

Front 11

A trained muscle is better equipped to use ______ for energy and can conserve its _____ supply for a longer period of time.

Back 11

fat and glycogen

Front 12

The diet that provides an edge in endurance competition is one that provides abundant:

Back 12

carbohydrate

Front 13

Physical inactivity can lead to the following consequences except:

a stroke
b. type 1 diabetes
c. decreased mental function
d. certain cancer

Back 13

B

Front 14

All of the following describe an activity that will develop cardiovascular fitness except:

a. it is steady and constant.
b. it lasts for at about 10 minutes
c. it uses large muscle groups.
d. cycling is an example.

Back 14

B

Front 15

Vignette #2
Jill is 32 years old, and after years of a mostly sedentary life is determined to get into shape. She decides to take up jogging but cannot decide whether to jog at a moderate pace or very fast pace, and has no idea how long to continue. Jill also wants to learn to monitor her heart rate and pulse. She was a gymnast in high school but can no longer touch her toes. Let's see if you can suggest how Jill should get started by answering these questions.

Which component of fitness has Jill lost if she cannot touch her toes?

Back 15

flexibility

Front 16

Fiber is undesirable right before physical exertion because it:

Back 16

attracts water out of the body

Front 17

The energy source for short-duration, high-intensity activities is _____.

Back 17

glucose

Front 18

The important characteristics of a sports drink include all of the following except:

a. containing sodium
b. staying in digestive tract where it is needed
c. being between 4% to 8% carbohydrates by volume
d. containing a blend of glucose polymers

Back 18

B

Front 19

John is 35 and interested in gaining muscle mass. He wants to do it as quickly as possible and goes to the local health food store. The clerk approaches him wearing a white lab coat—this immediately impresses John, who now thinks that the clerk is well informed. John explains that his goal is to gain the maximum muscle mass in the shortest time. The clerk gets a twinkle in his eye and says "Let me show you what we have that will certainly help you." Let's see if the clerk really knows what ergogenic aids are all about by answering these questions.

Which natural derivative of the amino acid tryptophan has been falsely promoted to increase muscle mass?

Back 19

Chromium picolinate

Front 20

Stretching exercises are an important part of overall fitness, but they do not condition the:

a. muscles
b. ligaments
c. cardiovascular system
d.tendons

Back 20

C

Front 21

Maya and Bob have been married for 5 years, have graduated from college, and have decided to start a family. Maya's mother gives her a book about how to have a successful pregnancy. Bob and Maya are eager to start reading the book and give their baby the best start in life possible. Let's see how much you already know by answering the following questions.

Maya smokes cigarettes during the day at work. She suspects this cannot be good for a developing fetus, and after reading the book, finds out that all of the following are possible consequences of smoking during pregnancy except:

a. experiencing spontaneous abortion
b. delivering a low birth weight baby
c. increased risk of fetal diabetes
d. stunted fetal growth

Back 21

increased risk of fetal diabetes

Front 22

According to the Dietary Supplement Health Education Act (DSHEA), which of the following can appear on an herbal product's label?

Back 22

"This product will support bone health."

Front 23

People from which ethnic background have the lowest risk for osteoporosis?

Back 23

african american

Front 24

The biological changes associated with aging:

Back 24

occur in all, but the rate may be altered by nutrition and lifestyle.

Front 25

which of the following behaviors is not recommended for a 2 year old to ensure healthful eating habits?

a. She should be able to leave an entire meal untouched occasionally.
b. She should be able to choose what she wants to eat for meals even if it is not nutritious.
c.She should be offered a variety of foods that includes at least one that she likes.
d. She should be able to have short food jags, such as eating peanut butter sandwiches every day for a week.

Back 25

B

Front 26

By which age has a baby usually tripled her or his birthweight?

Back 26

12 months

Front 27

Sue is visiting her pregnant cousin Anna and notices that she is eating laundry starch and clay when watching TV at night. What is going on?

Back 27

Anna is experiencing pica.

Front 28

Juan and Rosa are in their late 20s, and both have parents that are experiencing a loss of vitality. Juan's mom has a curved back, and Rosa's mother is obese. Juan's dad is experiencing depression and Rosa's father has macular degeneration. Juan and Rosa have many questions about how to avoid these conditions in their future if possible. Let's answer their questions to see if we can help them.

Juan is overweight already and Rosa is concerned that if he doesn't lose weight he will eventually have heart disease. What steps should Juan take to minimize this risk?

Back 28

Eat less saturated fat and total fat.

Front 29

Due to increased absorption as we age, which vitamin should not be taken as a supplement by the elderly?

Back 29

vitamin A

Front 30

Men having more than __________ % body fat are considered to be obese.

Back 30

25

Front 31

Disease risk increases significantly in women with a waist circumference larger than __________ inches.

Back 31

35

Front 32

One pound of body fat is gained for every __________ calories consumed over and above what the body needs.

Back 32

3500

Front 33

he amount of energy used by the body to digest, absorb, transport, and process the food ingested is known as the __________ .

Back 33

thermic effect of food

Front 34

The idea that the body regulates eating behaviors and hormonal actions to maintain a certain weight is called the __________ theory.

Back 34

set point

Front 35

Fat cells of obese people contain higher levels of the enzyme __________ , which determines the rate at which adipose cells store fat.

Back 35

lipoprotein lipase

Front 36

The part of the brain involved in regulating eating behavior is the __________ .

Back 36

hypothalamus

Front 37

The body's adaptation to fasting or carbohydrate deprivation in which body fat is converted to compounds to fuel the nervous system is called __________ .

Back 37

ketosis

Front 38

A successful weight loss plan includes healthy eating habits, exercise, and __________ .

Back 38

behavior modification

Front 39

eating food as an outlet for emotional stress rather than in response to internal physiological cues is called __________ eating.

Back 39

disordered

Front 40

The proportion of adults in the U.S. who are overweight or obese is approximately:

Back 40

65%

Front 41

one of the national health objectives for Healthy People 2010 is to reduce the prevalence of obesity among adults to less than:

Back 41

15%

Front 42

Overweight and obesity increase one's risk of:

Back 42

gallbladder disease

Front 43

A desirable, healthy body fat measure for men is considered to be:

Back 43

12-20%

Front 44

A desirable, healthy body fat measure for women is considered to be:

Back 44

20-30%

Front 45

The body fat assessment method that uses air displacement to measure body density is:

Back 45

the BodPod.

Front 46

Which body composition assessment method is also commonly used to measure bone density?

Back 46

Dual energy x-ray absorptiometry

Front 47

Body mass index:

Back 47

is a calculation based on weight and height.

Front 48

A problem with body mass index is:

Back 48

it does not consider body fat distribution.

Front 49

A person with a BMI of 27 would be considered to be:

Back 49

overweight

Front 50

Which statement is correct regarding Joe, who has a waist circumference of 42, and Jane, who has a waist circumference of 34?

Back 50

Joe exhibits central obesity while Jane does not.

Front 51

According to the new treatment guidelines, an initial goal for treatment of overweight and obese people with health risk factors is to reduce body weight by about:

Back 51

10%

Front 52

The energy needed to digest, absorb, and process the food a person eats is known as:

Back 52

the thermic effect of food.

Front 53

One's basal metabolism:

Back 53

accounts for 60% of the day's total energy expenditure.

Front 54

decreases BMR?

Back 54

malnutrition

Front 55

The set-point theory states that:

Back 55

the body works to maintain a certain weight by adjusting energy intake and output.

Front 56

is a hormone that triggers the body to stop eating.

Back 56

leptin

Front 57

is an enzyme that enables fat cells to store more body fat.

Back 57

lipoprotein lipase

Front 58

The external cue theory states that:

Back 58

some people eat in response to environmental factors rather than hunger.

Front 59

Appetite is the same as satiety.

Back 59

false

Front 60

During the initial period of fasting, the body uses ________ as a source of blood glucose to fuel the brain and nervous system.

Back 60

liver glycogen

Front 61

is the body's adaptation to carbohydrate restriction.

Back 61

ketosis

Front 62

The weight-loss drug that works by reducing the absorption of dietary fat is:

Back 62

orlistat

Front 63

The type of weight-loss surgery that restricts both food intake and the amount of calories and nutrients the body absorbs is ________.

Back 63

gastric bypass

Front 64

A deficit of 250 calories a day for 7 days (1,750 calories a week) is enough to lose ________ of body fat each week.

Back 64

1/2 pounds

Front 65

A reasonable daily caloric intake for a person who weighs 200 pounds and wants to lose a total of 50 pounds at a rate of 1-2 pounds per week would be:

Back 65

2000 calories

Front 66

For a weight-loss program to be successful, you should:

Back 66

eat before you are very hungry.

Front 67

The number of calories spent during physical activity depends on

Back 67

the amount of time the activity takes
the amount of muscle mass required
the weight of the person

Front 68

The more intense the exercise, the more body fat is burned.

Back 68

false

Front 69

Since the 1970s and 1980s, the number of overweight children has:

Back 69

tripled

Front 70

Which of the following factors is a contributing factor to the increase in childhood obesity?

Back 70

decrease physical education in school
increased time viewing TV
increased number of fast food meals consumed away from home

Front 71

Growth of extra hair on the body is a common symptom associated with ________.

Back 71

anorexia nervosa

Front 72

Dental caries and electrolyte imbalances are two possible side effects of ________.

Back 72

bulimia nervosa, purging type

Front 73

A person diagnosed with binge-eating disorder has, on the average, at least ________ episode(s) of binge eating per week for six months.

Back 73

2

Front 74

Obesity increases one's risk of type 2 diabetes.

Back 74

true

Front 75

it is beneficial for adults to achieve the lowest body weight possible.

Back 75

false

Front 76

Obesity increases a woman's risk of developing breast cancer.

Back 76

true

Front 77

The most effective way to lose weight is to go on a fast.

Back 77

false

Front 78

Weight training causes a decrease in basal metabolic rate.

Back 78

false

Front 79

The largest expenditure of energy is from voluntary physical activities.

Back 79

false

Front 80

A thin person attempting to gain weight needs to cut down on physical activity.

Back 80

false

Front 81

Walking a mile burns about the same amount of calories as running a mile.

Back 81

true

Front 82

Television viewing is not associated with obesity in children.

Back 82

false

Front 83

People with bulimia nervosa are usually obese.

Back 83

false

Front 84

what is a safe rate of weight loss on a long term basis for most overweight person?

Back 84

0.5 to 2 pounds a week

Front 85

herbal supplements used for weight loss

Back 85

can cause serious side effects including death

Front 86

which energy yielding nutrient is most easily stored as fat tissue by the body

Back 86

fat

Front 87

obesity is defined as

Back 87

-a growing epidemic
-influenced by activity level
-a disease with multiple health risk

Front 88

healthful weight gain involves

Back 88

adding calories to the diet
eating healthy snack throughout the day

Front 89

The "T" in the FIT principle of physical conditioning stands for __________ .

Back 89

time

Front 90

Slow, long-lasting, and painless stretches that lengthen tissues without injury are called __________ stretches.

Back 90

static

Front 91

During high-intensity exercise, the muscle cells' principal source of energy is __________ .

Back 91

glucose

Front 92

Subtracting your age from 220 will provide you with an estimate of your __________ heart rate.

Back 92

maximum

Front 93

In order for the working muscle to burn fat, __________ must be present for aerobic metabolism.

Back 93

oxygen

Front 94

Carbohydrate loading may be effective for competitive athletes who exercise at a high intensity for more than __________ minutes at a time.

Back 94

90

Front 95

For optimal fluid absorption, sports drinks should not contain more than __________ % carbohydrate by volume.

Back 95

8

Front 96

A temporary low hemoglobin level resulting from increased blood plasma volume that may occur in the early stages of athletic training is referred to as __________

Back 96

sports anemia

Front 97

Substances that increase the capacity to work or exercise are called __________ aids.

Back 97

ergogenic

Front 98

What percentage of adults report doing no physical activity during leisure time at all?

Back 98

38%

Front 99

For a beginner exerciser, the best initial goal is to:

Back 99

be consistent in establishing a pattern of physical activity.

Front 100

The "F" in the FIT principle of physical conditioning stands for:

Back 100

frequency

Front 101

placing regular physical demands on the body:

Back 101

is part of physical conditioning.

Front 102

An increase in muscle size in response to use is:

Back 102

hypertropy

Front 103

refers to the muscles' response to demand by gaining strength and endurance.

Back 103

overload principle

Front 104

The ability of the muscles to work against resistance is:

Back 104

strength

Front 105

is the ability to extend and bend without injury.

Back 105

flexibility

Front 106

what is the best time to stretch is:

Back 106

after your workout

Front 107

The length of time someone can keep going with an elevated heart rate is:

Back 107

cardiovascular endurance

Front 108

The exercise needed to sustain weight loss in adulthood is:

Back 108

60-90 minutes of daily moderate-intensity physical activity.

Front 109

may be done using free weights, weight machines, or exercise bands.

Back 109

resistance exercise

Front 110

For cardiovascular conditioning, a person whose maximum heart rate is 200 should exercise aerobically until their heart is beating at least 110 beats per minute but no more than ________ beats per minute.

Back 110

180

Front 111

Which is not a recommended way to stick with an exercise program?

Back 111

Weigh yourself daily to make sure you are losing weigh

Front 112

Anaerobic metabolism uses what for fuel

Back 112

carbohydrates

Front 113

what type of exercise is when muscles burn fat and extract energy from carbohydrate efficiently.

Back 113

aerobic exercise

Front 114

is a byproduct of glucose breakdown.

Back 114

lactic acid

Front 115

what are the training effect?

Back 115

- cardiovascular conditioning.
- Improved endurance of the lungs.
-stronger muscles in the heart and arteries.

Front 116

this is determined by your age and fitness level

Back 116

target heart rate

Front 117

is your body's storage form of carbohydrate.

Back 117

glycogen

Front 118

as a fuel for exercise, Glycogen use decreases and fat use increases as exercise continues beyond 20 minutes.

Back 118

true

Front 119

A marathon runner who "hits the wall" has run out of ________

Back 119

muscle glycogen

Front 120

supply fuel for exercise when oxygen is present.

Back 120

stored fats

Front 121

is needed to increase the number of red blood cells and aerobic enzymes in athletes' muscles.

Back 121

protein

Front 122

The best way to increase muscle mass is to:

Back 122

work the muscle

Front 123

The recommended protein intake for a bodybuilder weighing 198 pounds (90 kg) is approximately ________.

Back 123

145 grams

Front 124

A loss of body fluids equal to 2% of body weight can reduce muscular work capacity by ________.

Back 124

20%-30%

Front 125

what drink should contain between 4% and 8% carbohydrate by volume.

Back 125

sport drinks

Front 126

fluid replacement drink do not maintain plasma volume as well as water.

Back 126

false

Front 127

fluid replacement drink is also known as

Back 127

sports drink

Front 128

this type of drink provides energy during exercise.

Back 128

sports drink

Front 129

They help maintain blood glucose during workouts.

Back 129

sports drink

Front 130

To meet the vitamin needs of optimal athletic performance athletes should consume

Back 130

five or more servings of fruits and vegetables daily.

Front 131

can be assessed by measuring ferritin levels.

Back 131

low iron

Front 132

Which of the following is most likely to cause a stress fracture?

Back 132

--Reduced estrogen concentration in women
--Unbalanced muscle development
--Inadequate calcium intake

Front 133

this is cessation of menstruation.

Back 133

amenorrhea

Front 134

A good choice for a pregame meal would be:

Back 134

pancake with syrup

Front 135

these are substances that increase the ability to exercise harder.

Back 135

ergogenic acid

Front 136

To gain the health benefits of exercise, it does not matter whether the daily 60 minutes of exercise is done at one time or accumulated in small increments of time.

Back 136

true

Front 137

For resistance training, only 1 or 2 muscle groups should be worked during each session.

Back 137

true

Front 138

A total fitness program should include aerobic activity, strength training, and stretching.

Back 138

true

Front 139

TRUE OR FALSE: The ability of the muscles to respond to strength training is lost in old age.

Back 139

false

Front 140

At rest, muscles burn mostly fat and some carbohydrates.

Back 140

true

Front 141

TRUE OR FALSE: After 20 minutes of exercise, the body shifts to using more carbohydrate for fuel.

Back 141

false

Front 142

Amino acid supplements are effective in enhancing the body's ability to increase muscle mass and strength during resistance training.

Back 142

false

Front 143

Casual exercisers do not need to consume fluids during exercise since their fluid losses are not as great as in athletes.

Back 143

false

Front 144

Hot, red skin with no sweat is a sign of heat stroke.

Back 144

true

Front 145

Athletes who drink large amounts of energy drinks may test positive for "doping."

Back 145

true

Front 146

the heartbeat rate that will achieve a cardiovascular conditioning effect for a given person: fast enough to push the heart, but not so fast as to strain it.

Back 146

target heart rate

Front 147

bone damage or breakage caused by stress on bone surfaces during exercise.

Back 147

stress fracture

Front 148

the ability of muscles to work against resistance.

Back 148

strength

Front 149

stretches that lengthen tissues without injury; characterized by long-lasting, painless, pleasurable stretches.

Back 149

static stretches

Front 150

a temporary condition of low blood hemoglobin level, associated with the early stage of athletic training.

Back 150

sports anemia

Front 151

an improvement in a person’s sense of well-being or physical health in response to the use of a substance having no medicinal properties or medicinal effects.

Back 151

placebo effects

Front 152

an extra physical demand placed on the body.

Back 152

overload

Front 153

the ability of a muscle to contract repeatedly within a given time without becoming exhausted.

Back 153

muscle endurance

Front 154

an increase in size in response to use.

Back 154

hypertrophy

Front 155

an acute and dangerous reaction to heat buildup in the body, requiring emergency medical attention.

Back 155

heat stroke

Front 156

the ability to bend or extend without injury; depends on the elasticity of the muscles, tendons, and ligaments and on the condition of the joints.

Back 156

flexibility

Front 157

the body’s ability to meet physical demands; composed of four components: flexibility, strength, muscle endurance, and cardiovascular endurance.

Back 157

fitness

Front 158

a test that monitors heart function during exercise to detect abnormalities that may not show up under ordinary conditions.

Back 158

exercise stress test

Front 159

this helps to increase the capacity to work or exercise.

Back 159

ergogenic aids

Front 160

the ability to sustain an effort for a long time.

Back 160

endurance

Front 161

is the ability of the cardiovascular system to sustain effort over a period of time.

Back 161

cardiovascular endurance

Front 162

the effect of regular exercise on the cardiovascular system; includes improvements in heart, lung, and muscle function and increased blood volume; also called cardiorespiratory endurance or cardiorespiratory training.

Back 162

cardiovascular conditioning

Front 163

a decrease in size in response to disuse.

Back 163

atrophy

Front 164

not requiring oxygen.

Back 164

anaerobic

Front 165

synthetic male hormones with a chemical structure similar to that of cholesterol; such hormones have wide-ranging effects on body functioning.

Back 165

anabolic steroids

Front 166

cessation of menstruation associated with strenuous athletic training.

Back 166

amenorrhea

Front 167

requiring oxygen

Back 167

aerobic

Front 168

The recommended protein intake during pregnancy is about an additional __________ grams per day more than nonpregnant requirements.

Back 168

20

Front 169

In some women, pregnancy can alter carbohydrate metabolism and precipitate a condition known as __________ diabetes.

Back 169

gestational

Front 170

During the first 2 or 3 days of lactation, the breasts produce a premilk substance containing immunity factors called __________

Back 170

colostrum

Front 171

he American Academy of Pediatrics recommends that infants receive exclusive breastfeeding for the first __________ months of life.

Back 171

6

Front 172

The energy requirement of toddlers (ages 1 to 3 years) is about __________ calories per day

Back 172

1000

Front 173

The most common nutrient deficiency in American children is a deficiency of __________

Back 173

iron

Front 174

For children and adolescents, a blood cholesterol level of less than __________ mg/dL is considered acceptable.

Back 174

170

Front 175

To meet nutritional needs, diets of older adults should include at least __________ servings of fruits and vegetables that are richly colored each day

Back 175

5

Front 176

The recommended energy intake decreases by __________ calories per day for males for each year of age above 19.

Back 176

10

Front 177

A bone __________ test can detect bone loss before the onset of a fracture due to osteoporosis.

Back 177

density

Front 178

the fetus obtains nutrients from the mother through the placenta.

Back 178

during pregnancy

Front 179

What are the nutritional risk factor during pregnancy?

Back 179

carrying twins
age 14
excessive weight gain

Front 180

A pregnant woman can protect her fetus from neural tube defects by consuming adequate:

Back 180

folate

Front 181

during pregnancy iron absorption increase

Back 181

true

Front 182

Calcium intake during pregnancy can come from foods such as dairy products and soy milk.

Back 182

true

Front 183

Which vitamins can cause fetal malformations if consumed in excess during pregnancy?

Back 183

vitamin a and d

Front 184

What is an optimal weight gain during pregnancy for a woman who begins pregnancy at a healthy weight?

Back 184

25-35 pounds

Front 185

If a woman begins pregnancy overweight, she should gain ________ during pregnancy.

Back 185

15-25 lbs

Front 186

this increases the risk of delivering a low-birth weight infant.

Back 186

low weight gain during pregnancy

Front 187

is the unhealthful practice of craving and consuming nonfood items.

Back 187

pica

Front 188

The only practice among the following that is considered safe for a pregnant woman and her fetus is:

Back 188

eating up to 12 ounces of shellfish each week.

Front 189

is a condition characterized by hypertension, fluid retention, and protein in the urine.

Back 189

preeclampsia

Front 190

they are at higher risk than older women for hypertension.

Back 190

pregnant teenager

Front 191

A baby grows faster during the first year of life than at any other time.

Back 191

true

Front 192

provides the baby with antibodies to give protection against infections.

Back 192

breast milk

Front 193

infants can begin to eat some solid foods.

Back 193

6 months

Front 194

The most preventable cause of death in children around the world is:

Back 194

fluid imbalance caused by diarrhea and infection.

Front 195

The American Academy of Pediatrics recommends limiting infants' juice intake to:

Back 195

4-6 ounces per day.

Front 196

Of the following, the most appropriate food for babies under one year of age is:

Back 196

yogurt

Front 197

between the ages of one and adolescence, healthy children:

Back 197

continue to grow 2-3 inches/year.

Front 198

MyPyramid For Young Children recommends:

Back 198

eating beans, nuts, and other high-quality protein.

Front 199

School lunches are required by the U.S. government:

Back 199

to include milk and protein-rich foods.

Front 200

To encourage healthful eating habits in children, parents should:

Back 200

encourage children to participate in planning and preparing meals.

Front 201

50% of children in the U.S. meet all the recommendations of MyPyramid.

Back 201

false

Front 202

Their most common nutrition-related problems include iron-deficiency anemia, overweight, and high blood cholesterol.

Back 202

true

Front 203

Less than 15% of school-age children meet the recommendations for fruit intake.

Back 203

true

Front 204

Children ages 7-9 have poorer diet quality than younger children.

Back 204

true

Front 205

Compared to children at a healthy weight, overweight and obese children:

Back 205

are more likely to become overweight and obese adults.

Front 206

When children eat fast food, they tend to get:

Back 206

high intake of sodium

Front 207

common nutrition-related problem among U.S. adolescents

Back 207

a. Iron-deficiency anemia
b. Undernutrition
c. Low calcium intakes

Front 208

Among children, iron-deficiency anemia is most prevalent in those:

Back 208

from low-income families.

Front 209

this is usually begin in adolescence and young adulthood.

Back 209

eating disorder

Front 210

A disease risk factor that cannot be controlled by adults is:

Back 210

heredity

Front 211

Recommended for the elderly

Back 211

a. increased fiber intake.
b. adequate nutrient-dense foods.
c. adequate fluid intake.

Front 212

Older adults may have decreased absorption of vitamin B12, calcium, and iron due to:

Back 212

decreased stomach acidity

Front 213

goal of the federal Elderly Nutrition Program

Back 213

a.Low-cost, nutritious meals
b.Opportunities for social interaction
c.Nutrition education and shopping assistance

Front 214

Which herb is a source of water-soluble mucilage fiber that acts as a natural laxative and lowers blood cholesterol?

Back 214

psyllium

Front 215

what increases the risk of osteoporosis?

Back 215

Smoking
Sedentary lifestyle
Menopause

Front 216

Malnutrition in the prenatal period affects learning ability and behavior of the child

Back 216

true

Front 217

Being overweight before becoming pregnant puts the mother at risk for health problems.

Back 217

true

Front 218

Women who are breastfeeding need fewer calories than they did before pregnancy.

Back 218

false

Front 219

A woman should eat and drink whatever she craves during pregnancy.

Back 219

false

Front 220

Babies' diets should not include cow's milk and desserts during the first year of life.

Back 220

true

Front 221

Breast-fed infants have fewer ear infections and other health problems than bottle-fed infants.

Back 221

true

Front 222

Parents should feed toddlers commercial baby food rather than table food.

Back 222

false

Front 223

TRUE OR FALSE: Adolescents often have high caloric needs, and therefore snacking is appropriate.

Back 223

true

Front 224

Older adults need more vitamin D than young adults.

Back 224

true

Front 225

TRUE OR FALSE: Older adults need fewer calories than young adults.

Back 225

true

Front 226

one-third of the normal duration of pregnancy.

Back 226

trimester

Front 227

incomplete closure of the bony casing around the spinal cord.

Back 227

spina bifida

Front 228

prior to birth

Back 228

prenatal

Front 229

high blood pressure that develops during the second half of pregnancy.

Back 229

pregnancy induced hypertension

Front 230

a condition characterized by hypertension, fluid retention, and protein in the urine.

Back 230

preeclampsia

Front 231

after birth

Back 231

post natal

Front 232

the organ inside the uterus in which the mother’s and fetus’s circulatory systems intertwine and in which exchange of materials between maternal and fetal blood takes place.

Back 232

placenta

Front 233

the craving of nonfood items such as clay, ice, and laundry starch.

Back 233

pica

Front 234

the highest bone density achieved for an individual; accumulated over the first three decades of life.

Back 234

peak bone mass

Front 235

a hormone used as a drug (teriparatide) to stimulate new bone formation; administered by injection once a day in the thigh or abdomen.

Back 235

parathyroid hormone

Front 236

a bone-destroying cell; responsible for resorption and removal of bone

Back 236

osteoclast

Front 237

a bone-building cell; responsible for formation of bone.

Back 237

osteoblast

Front 238

any of a number of birth defects in the orderly formation of the neural tube during early gestation.

Back 238

neural tube defects

Front 239

a measure of dietary quality and physical activity status (an interactive assessment tool).

Back 239

my pyramid tracker

Front 240

the time of life at which a woman’s menstrual cycle ceases, usually at about 45 to 50 years of age.

Back 240

menopause

Front 241

a birthweight of 5 1/2 lb (2,500 g) or less.

Back 241

low birthweight

Front 242

a factor in breast milk that binds and helps absorb iron and keeps it from supporting the growth of the infant’s intestinal bacteria.

Back 242

lactoferrin

Front 243

the appearance of abnormal glucose tolerance during pregnancy.

Back 243

gestational diabetes

Front 244

the cluster of symptoms seen in an infant or child whose mother consumed excess alcohol during pregnancy.

Back 244

fetal alcohol syndrome

Front 245

administration of estrogen to replace the natural hormone that declines with menopause.

Back 245

estrogen replacement therapy

Front 246

cellular molecules that bind to estrogen, selective estrogen receptor modulators, or phytoestrogens and deliver these compounds to the nucleus of the cell.

Back 246

estrogen replacement

Front 247

a major female hormone; important in connection with nutrition because it maintains calcium balance and because its secretion abruptly declines at menopause.

Back 247

estrogen

Front 248

a severe extension of preeclampsia characterized by convulsions; may lead to coma.

Back 248

eclampsia

Front 249

drugs that act on estrogen receptors in osteoblasts to promote an increase in bone mass.

Back 249

designer estrogen

Front 250

a milk-like secretion from the breast, rich in protective factors, present during the first day or so after delivery and before milk appears.

Back 250

colostrum

Front 251

a hormone used as a drug to decrease the rate of bone loss in osteoporosis; administered as a nasal spray or by injection.

Back 251

calcitonin

Front 252

a measure of bone strength that reflects the degree of bone mineralization.

Back 252

bone density

Front 253

drugs that decrease the risk of fractures by acting on the bone-dismantling cells (osteoclasts) and inhibiting their resorption of bone tissue.

Back 253

biphosphonate

Front 254

a factor in colostrum and breast milk that favors growth in the infant’s intestinal tract of the “friendly” bacteria Lactobacillus bifidus.

Back 254

bifidus factor

Front 255

a partially or completely missing brain.

Back 255

anencephaly

Front 256

this include bathing, dressing, grooming, transferring from bed to chair, going to the bathroom, and feeding oneself.

Back 256

activities of daily living

Front 257

The type of foodborne illness that results from eating food that contains bacteria that are capable of multiplying in the body is foodborne __________

Back 257

infection

Front 258

The bacterium Staphylococcus aureus causes illness by producing an __________ that causes severe gastrointestinal distress.

Back 258

enterotoxin

Front 259

Hot foods should be kept at a temperature above __________ oF until serving to prevent bacterial growth.

Back 259

140

Front 260

Perishable foods should not be left out at room temperature longer than __________ hours.

Back 260

2

Front 261

The __________ dose is the amount of a pesticide identified by the EPA that could be consumed daily without posing any health risk

Back 261

reference

Front 262

The system of __________ pest management employs crop rotation, biological controls, and genetic engineering to cut down on chemical pesticide use.

Back 262

integrated

Front 263

Brewing beer, producing cheese, traditional cross-breeding of plants and animals, and genetic engineering are all examples of __________ .

Back 263

biotechnology

Front 264

Substances that accidentally get into foods during processing are called __________ food additives.

Back 264

incidental

Front 265

Widespread lack of access to food, caused by natural disasters, political factors, or war, is referred to as __________ .

Back 265

famine

Front 266

the world's most common cause of preventable blindness and vision impairment in children is due to a deficiency of __________ .

Back 266

vitamin A

Front 267

the least dangerous substances in the food supply, according to the FDA, are:

Back 267

intentional food additives

Front 268

this causes approximately 5,000 deaths each year.

Back 268

foodborne illness

Front 269

A method using heat treatment to destroy bacteria is called

Back 269

pasteurization

Front 270

Most foodborne disease is caused by:

Back 270

mishandling food

Front 271

Illness caused by eating food that contains viruses or bacteria that can thrive within a person is:

Back 271

foodborne infection

Front 272

The most common pathogens that cause foodborne illness in the U.S. are:

Back 272

campylobacter jejuni and Salmonella.

Front 273

Symptoms of Campylobacter jejuni infection usually begin how soon after eating the contaminated food?

Back 273

2-5 days

Front 274

Raw eggs and raw milk are common carriers of:

Back 274

salmonella

Front 275

Aflatoxins are most likely to be found in:

Back 275

corn and wheat

Front 276

A microorganism that is safe to consume is:

Back 276

bacteria in yogurt

Front 277

this food sometimes contains toxins that cannot be destroyed by heat.

Back 277

sea foods

Front 278

in grocery store products, which is most likely to be contaminated with Clostridium botulinum?

Back 278

A can of peaches with a bulge in the can

Front 279

Cold foods should be kept in a refrigerator that is set to:

Back 279

40 degrees F

Front 280

To keep foods safe, freezers should be kept at:

Back 280

0 degree F

Front 281

A common mistake that can lead to contamination of food is:

Back 281

using the same spoon to stir and taste.

Front 282

Perishable food should not be left at room temperature for longer than

Back 282

2 hours

Front 283

The best example of cross-contamination is:

Back 283

transferring bacteria by cutting vegetables on the same cutting board you just used to cut raw meat.

Front 284

this is most likely to harbor bacteria, and should be cooked well-done?

Back 284

hamburger

Front 285

this is riskiest to eat when it includes oysters and clams.

Back 285

raw seafoods

Front 286

It is recommended that leftovers be reheated to a temperature of at least:

Back 286

165 degrees F

Front 287

Lead and mercury may be hazardous to the body because they are:

Back 287

heavy metals

Front 288

Which of these is not a probable source of lead contamination?

Back 288

paint on the houses built in the past years

Front 289

this are used intentionally to eliminate pests.

Back 289

pesticides

Front 290

The "reference dose" for pesticides: is _________ of the maximum amount that appears safe to consume.

Back 290

1/100

Front 291

this should be rinsed thoroughly because most pesticide residue is on the surface

Back 291

fruits and vegetable

Front 292

these are accidentally added to foods during production, processing, or storage.

Back 292

incidental food additives

Front 293

these are safe additives that were in use before 1958.

Back 293

GRAS substances

Front 294

It was intended to completely eliminate cancer-causing agents from the food supply.

Back 294

Delaney Clause

Front 295

It was eliminated from law and no longer applies.

Back 295

Delaney Clause

Front 296

It prohibited food manufacturers from using substances that caused cancer in animals.

Back 296

Delaney Clause

Front 297

this may be used on processed foods containing at least 95% organic ingredients.

Back 297

USDA organic seal

Front 298

this is exposes food to low doses of radiation to kill harmful microorganisms.

Back 298

irradiation

Front 299

this is similar to plant cross-breeding.

Back 299

genetic engineering

Front 300

this leads to stunted growth, mental retardation, muscle wasting, and anemia.

Back 300

undernutrition

Front 301

this results in deficiencies of vitamin A, iron, and iodine.

Back 301

food insecurity

Front 302

When the standard of living increases, birth rates rise.

Back 302

false

Front 303

Children represent the "social security" of the poor.

Back 303

true

Front 304

Fewer children living in poverty survive to reach adulthood.

Back 304

true

Front 305

When the standard of living increases, death rates fall.

Back 305

true

Front 306

People often mistake foodborne illness for stomach flu.

Back 306

true

Front 307

The risk of food poisoning is high when people do not wash their hands appropriately.

Back 307

true

Front 308

Staphylococcus aureus is the most common cause of "Traveler's Diarrhea."

Back 308

false

Front 309

Undercooked hamburger is a source of the dangerous E. coli bacteria.

Back 309

true

Front 310

As long as food has no off-flavor or bad smell, it is safe to eat.

Back 310

false

Front 311

when grown without pesticides or synthetic fertilizers according to USDA regulations, genetically engineered crops can be labeled "organic."

Back 311

false

Front 312

The World Health Organization encourages the use of irradiation to fight foodborne illness.

Back 312

true

Front 313

Famine occurs only in poor countries where food is scarce.

Back 313

false

Front 314

More than a million children's lives could be saved each year if all mothers gave their babies nothing but breast milk for the first 6 months of life.

Back 314

true

Front 315

Herbal products are safe to consume because they are natural and strictly regulated by the FDA.

Back 315

false

Front 316

substances unique to irradiated food and apparently created during the process of irradiation.

Back 316

unique radiolytic products

Front 317

a term that describes the domestic and world food problem of a continuous lack of the food energy and nutrients necessary to achieve and maintain health and protection from disease.

Back 317

undernutrition

Front 318

the number of children who die before the age of five for every 1,000 live births.

Back 318

under 5 mortality rate

Front 319

the process of transferring genes from one species to another unrelated species.

Back 319

transgenetic

Front 320

the ability of a substance to harm living organisms.

Back 320

toxicity

Front 321

poisons; that is, agents that cause physical harm or death when present in large amounts.

Back 321

toxicants

Front 322

the maximum amount of a particular substance allowed in food.

Back 322

tolerance

Front 323

for pesticide residues, the harm a substance may cause.

Back 323

risk

Front 324

a legal mandate that must be obeyed.

Back 324

regulation

Front 325

the estimated amount of a chemical that could be consumed daily without causing harmful effects.

Back 325

reference dose

Front 326

the state of having too little money to meet minimum needs for food, clothing, and shelter.

Back 326

poverty

Front 327

chemicals intentionally applied to plants, including foods, to prevent or eliminate pest damage.

Back 327

pesticides

Front 328

the process of sterilizing food via heat treatment.

Back 328

pasteurization

Front 329

compounds that contain one or more of a class of atoms called halogens, including fluorine, chlorine, iodine, or bromine.

Back 329

organic halogens

Front 330

the treatment of dehydration (usually due to diarrhea caused by infectious disease) with an oral solution.

Back 330

oral rehydration therapy

Front 331

a poisonous compound that disrupts the nervous system.

Back 331

neurotoxin

Front 332

international companies with direct investments and/or operative facilities in more than one country.

Back 332

multinational corporation

Front 333

from a food safety standpoint, a zone between the maximum amount of a substance that appears to be safe and the amount allowed in the food supply.

Back 333

margin safety

Front 334

the impairment of health resulting from a relative deficiency or excess of food energy and specific nutrients necessary for health.

Back 334

malnutrition

Front 335

also called bovine spongiform encephalopathy (BSE); a rare and fatal degenerative disease first diagnosed in 1986 in cattle in the United Kingdom.

Back 335

mad cow disease

Front 336

the process of exposing a substance to low doses of radiation, using gamma rays, X-rays, or electricity (electron beams) to kill insects, bacteria, and other potentially harmful microorganisms.

Back 336

irradiation

Front 337

substances intentionally added to food; examples include nutrients, colors, spices, and herbs.

Back 337

intentional food additives

Front 338

the use of biological controls, crop rotation, genetic engineering, and other tactics to reduce chemical use in the growing and production of crops.

Back 338

integrated pest management

Front 339

substances that accidentally get into food as a result of contact with it during growing, processing, packaging, storing, or some other stage before the food is consumed.

Back 339

incidental food additives

Front 340

any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight.

Back 340

heavy metals

Front 341

state of danger; used to refer to any circumstance in which harm is possible.

Back 341

hazard

Front 342

list of ingredients, established by the FDA, that had long been in use and were believed safe.

Back 342

GRAS list

Front 343

list of ingredients, established by the FDA, that had long been in use and were believed safe.

Back 343

GOBI

Front 344

the harvesting of excess food from farms, orchards, and packing houses to feed the hungry.

Back 344

gleaning

Front 345

the use of biotechnology to alter the genes of a plant in an effort to create a new plant with different traits; also called genetic modification.

Back 345

genetic engineering

Front 346

illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person’s tissues.

Back 346

food borne infection

Front 347

illness occurring as a result of ingesting food or water contaminated with a poisonous substance, such as a toxin or chemical or an infectious agent, such as bacteria, viruses, or parasites; commonly called food poisoning.

Back 347

foodborne illness

Front 348

access by all people at all times to enough food for an active and healthy life.

Back 348

food security

Front 349

such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people’s homes.

Back 349

food recovery

Front 350

illness caused by eating food that contains a harmful toxin or chemical.

Back 350

food intoxication

Front 351

the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so.

Back 351

food security

Front 352

nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost.

Back 352

food banks

Front 353

any substance added to food, including substances used in production, processing, treatment, packaging, transportation, or storage.

Back 353

food additives

Front 354

a national food-banking network to which the majority of food banks belong.

Back 354

feeding America

Front 355

widespread lack of access to food caused by natural disasters, political factors, or war.

Back 355

famine

Front 356

a toxic compound, produced by microorganisms, that harms mucous membranes, as in the gastrointestinal tract.

Back 356

enterotoxin

Front 357

the inadvertent transfer of bacteria from one food to another that occurs, for instance, by chopping vegetables on the same cutting board that was used to skin poultry.

Back 357

cross contamination

Front 358

potentially dangerous substances, such as lead, that can accidentally get into foods

Back 358

contaminants

Front 359

crops or livestock grown and processed according to USDA regulations concerning use of pesticides, herbicides, fungicides, fertilizers, preservatives, other synthetic chemicals, growth hormones, antibiotics, or other drugs.

Back 359

certified organic foods

Front 360

the use of biological systems or living organisms to make or modify products.

Back 360

biotechnology

Front 361

a technology that utilizes locally abundant resources in preference to locally scarce resources.

Back 361

appropriate technology

Front 362

a poisonous toxin produced by molds.

Back 362

aflatoxin

Front 363

All of the following are approved for irradiation except:
A. fruit juice
B.poultry
C. teething ring
D. Ground beef

Back 363

A. Fruit juice

Front 364

what are the examples of techniques used for integrated pest management

Back 364

genetic engineering
crop rotation
releasing predator insect on a crop to get rid of another pest

Front 365

what fish eaten in Japan contains a toxin which is 275 times deadlier than cyanide?

Back 365

puffer

Front 366

Which additives is used to maintain consistency?

Back 366

guar gum

Front 367

All of the following characterize low-income countries

Back 367

poor access to health care
low standard of living
high death rates

Front 368

What is Feeding America?

Back 368

The largest supplier of surplus food in the U.S.

Front 369

Several factors have contributed to the decline in the number of mothers who exclusively breastfeed their infants for the first few months of life. What are the factors?

Back 369

more women is working outside home
loss of cultural ties supporting breast feeding
aggressive promotion of infant formula

Front 370

The Waltons had dinner at their favorite local restaurant. Marty had a hamburger, Jill had grilled chicken, and Lori had clams on spaghetti. They had wine with dinner, ordered desert, and thoroughly enjoyed the evening. About 12 hours after returning home, Marty starting having stomach pains. Soon he also had diarrhea and began vomiting. Jill decided he should go to the emergency room at the hospital and so off they went. The medical intern saw Marty in extreme pain and immediately began asking him questions. Let's see if you can answer the following questions as well as the intern.

If the grilled chicken had been the cause of illness, which would have most likely been the cause?

Back 370

Camphylobacter jejuni

Front 371

The Waltons had dinner at their favorite local restaurant. Marty had a hamburger, Jill had grilled chicken, and Lori had clams on spaghetti. They had wine with dinner, ordered desert, and thoroughly enjoyed the evening. About 12 hours after returning home, Marty starting having stomach pains. Soon he also had diarrhea and began vomiting. Jill decided he should go to the emergency room at the hospital and so off they went. The medical intern saw Marty in extreme pain and immediately began asking him questions. Let's see if you can answer the following questions as well as the intern.

What can Marty do to prevent getting a foodborne illness from a hamburger in the future?

Back 371

order a well done hamburger in the restaurant

Front 372

Which of the following foods is most susceptible to bacterial contamination?

Back 372

ground meat

Front 373

The FDA ranks which concern with respect to food safety at the highest level?

Back 373

microbial foodborne illness

Front 374

Additives in foods are used to accomplish what

Back 374

improve texture and appearance.
enhance flavor.
maintain palatability.

Front 375

The process of altering foods through genetic manipulation is called:

Back 375

biotechnology

Front 376

mad cow disease is

Back 376

-it was first diagnosed in cattle in the United Kingdom in 1986.
- uncurable
-it poses little or no concern to consumers in the U.S.
-it may occur in people who consume meat from infected animals to prevent it from occurring, it is illegal in the U.K. to include mammalian protein tissues in feed for all food-producing animals.

Front 377

what strategies can be adopted by consumers in order to keep pesticide residues to a minimum

Back 377

--Use a knife to peel an orange rather than biting into the peel.
--Discard the outer leaves of lettuce prior to eating.
--Wash the food before eating or cooking.

Front 378

Which microbial pathogens is one of the leading causes of foodborne illness in the United States?

Back 378

Campylobacter jejuni

Front 379

One characteristic of the ideal pesticide is that it would:

Back 379

quickly breakdown to harmless products

Front 380

GRAS means

Back 380

generally recognized as safe

Front 381

It includes a list of additives believed to be safe.
It stands for generally recognized as safe.
It is subject to revision as new facts become known.

Back 381

GRAS list

Front 382

The statement that no substance that is known to cause cancer in animals or humans at any dose level shall be added to foods is the:

Back 382

Delaney Clause

Front 383

Lead in food can come from:

Back 383

lead crystal wave

Front 384

Substances widely used for many years without apparent ill effects are on the _____ list.

Back 384

GRAS

Front 385

The major cause of food insecurity is now recognized to be:

Back 385

poverty

Front 386

what are the basic things required to increase the productivity of the rural poor in a way that supports self-reliance

Back 386

--greater access to land.
--greater access to capital.
--greater access to technology.

Front 387

A major purpose of the green revolution was to:

Back 387

transfer the agricultural technology of the industrial world to developing countries.

Front 388

The elements of UNICEF’s Child Survival Campaign are

Back 388

--growth charts.
--oral rehydration therapy.
--immunization.

Front 389

For which of the following individuals is foodborne illness likely to be least
serious?

Back 389

a 25-year-old school teacher

Front 390

Most E. coli outbreaks have been linked to:

Back 390

undercooked hamburger.

Front 391

It is a poison made by certain molds that can grow on corn.

Back 391

aflatoxin

Front 392

Which substance listed is a powerful liver toxin and carcinogen produced by some molds?

Back 392

aflatoxin

Front 393

The green substance that accumulates just beneath the potato’s skin is:

Back 393

solanine

Front 394

Their components become more concentrated when they are made into supplements.

Back 394

herbal medicine

Front 395

is a common food safety mistake

Back 395

room temperature marinating

Front 396

In the United States, which type of poisoning ranks as one of the most common childhood environmental health problems?

Back 396

lead

Front 397

Why are pesticides used?

Back 397

To kill insects, rodents, or other living things

Front 398

DDT is

Back 398

--its use in the United States is banned.
--it accumulates in the body fat of animals.
--after years of use it appeared in human breast milk.

Front 399

organisms that is at the bottom of the food chain

Back 399

underwater plant

Front 400

Most additives that pose any potential risk are allowed in foods only at levels _____ of those at which the risk is still known to be zero.

Back 400

1/100

Front 401

The EPA sets forth a reference dose for a pesticide. This represents:

Back 401

the amount of a chemical that could be consumed daily without posing any health risk.

Front 402

Judy is looking for a new bread in the supermarket and found one labeled organic. What does this mean?

Back 402

It contains at least 95% organic ingredients.

Front 403

food irradiation

Back 403

--It does not make the food radioactive.
--It destroys insects and several types of bacteria.
--Its use is encouraged by the World Health Organization (WHO).

Front 404

What is the advantage of the Flavr Savr tomato?

Back 404

It ripens more slowly than regular tomatoes

Front 405

The largest supplier of surplus food in the U.S.

Back 405

Second Harvest

Front 406

type of foodborne illness may be transmitted by improperly canned foods

Back 406

Botulism

Front 407

Which type of foodborne illness may be traced to soft unpasteurized cheese and milk?

Back 407

Listerosis

Front 408

Which parasite can be transmitted by swimming or drinking contaminated water?

Back 408

Cryptosporidium parvum

Front 409

True or False: Canned foods have an infinite shelf-life.

Back 409

false

Front 410

true or false: Lead usually poisons a person slowly rather than all at once.

Back 410

true

Front 411

true or false: All substances are potentially toxic, but are hazardous only if consumed in sufficiently large quantities.

Back 411

true

Front 412

true or false: Anything can be toxic if you consume enough of it.

Back 412

true

Front 413

true or false: Many commonly used plants and plant products contain naturally-occurring toxicants.

Back 413

true

Front 414

true or false: Honey can be a cause of botulism.

Back 414

true

Front 415

true or false: Integrated pest management is a type of farming technique designed to minimize chemical use in the growing of crops.

Back 415

true

Front 416

true or false: Soil erosion is now accelerating on every continent, at a rate that threatens the world’s ability to continue feeding itself.

Back 416

true

Front 417

true or false: Multinationals may contribute to hunger by way of their marketing techniques.

Back 417

true

Front 418

true or false: The radura symbol on a food signifies that the food has been grown without pesticides.

Back 418

false

Front 419

true or false: Hemolytic-uremic syndrome can be due to toxin-producing Salmonella bacteria

Back 419

false

Front 420

true or false: Most E. coli outbreaks have been linked to undercooked pork.

Back 420

false

Front 421

true or false: Eating raw shellfish puts a person at risk for hepatitis A virus.

Back 421

true

Front 422

the component of fitness includes

Back 422

flexibility
strength
muscle endurance
cardiovascular endurance

Front 423

this is the ability of the muscles to work against resistance

Back 423

strength

Front 424

it is one of the major muscle that can be larger and stronger

Back 424

the heart

Front 425

which nutrients are used for physical activity

Back 425

protein
carbohydrates
fats

Front 426

when involved in physical activity, fluid like sports drink and water should be consumed

Back 426

before, during and after exercise

Front 427

the more fit the muscle the less the ______ it uses

Back 427

energy

Front 428

who would be mostly deplete glycogen quickly?

Back 428

a person who is sprinting or exercising for the first time

Front 429

what is the recommended range of weight gain during pregnancy for a normal weight woman

Back 429

25-35 lb

Front 430

peak bone occurs at what age?

Back 430

30

Front 431

malnutrition has a greatest impact on mental development when it occurs

Back 431

during pregnancy and infancy

Front 432

which nutrition problem is most common in teenagers

Back 432

undernutrition
low calcium intakes
eating disorders

Front 433

this group should be encourage to eat variety of foods

Back 433

children

Front 434

true or false: for infants, solid food should not be introduce too soon

Back 434

true

Front 435

your children have been playing outside. when they come in for dinner, you remind them to wash their hands with soap. how long must your children wash to be effective

Back 435

20 seconds

Front 436

foods are on the stove from the last meal. leftover foods should not stay out of the refrigerator for more than_____

Back 436

1-2 hours

Front 437

you and your roommates are getting ready to make chicken and vegetable stir fry using the same cutting board for both. you suggest using 2 cutting boards one for the chicken and one for the ready to eat food. is this necessary?

Back 437

yes

Front 438

true or false: food additives must be approved by FDA

Back 438

true

Front 439

which foods cause the most cases of foodborne illness

Back 439

meat, seafood and egg

Front 440

what item should be purchased first when you are shopping at a super store

Back 440

shoes

Front 441

it is best to keep hot food to ______ degree F and cold foods under ______ degrees F

Back 441

140/40

Front 442

FDA's highest concern regarding to the food supply?

Back 442

microbial foodborne illness

Front 443

the primary cause of hunger and food security in the world is:

Back 443

poverty