Podcast
Questions and Answers
Which of the following is a specialty product associated with food production?
Which of the following is a specialty product associated with food production?
Technological advancements in farming can lead to increased labor costs.
Technological advancements in farming can lead to increased labor costs.
False
What is one major environmental impact of agriculture?
What is one major environmental impact of agriculture?
Deforestation
One-third of all food produced globally is ______.
One-third of all food produced globally is ______.
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Match the environmental impact with its description:
Match the environmental impact with its description:
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Which foodborne illness is associated with raw eggs and poultry?
Which foodborne illness is associated with raw eggs and poultry?
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The danger zone for food storage is between 40°F to 140°F.
The danger zone for food storage is between 40°F to 140°F.
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What are the safe methods for defrosting food?
What are the safe methods for defrosting food?
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Symptoms of foodborne illnesses include __________, vomiting, and diarrhea.
Symptoms of foodborne illnesses include __________, vomiting, and diarrhea.
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Match the type of foodborne illness to its primary source:
Match the type of foodborne illness to its primary source:
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What is a common physical hazard in the kitchen?
What is a common physical hazard in the kitchen?
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Reheating food that has been left in the danger zone makes it safe to eat.
Reheating food that has been left in the danger zone makes it safe to eat.
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Who funded the food safety research conducted by Utah State University?
Who funded the food safety research conducted by Utah State University?
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What percentage of families stored raw meat and seafood on the bottom shelf of the refrigerator?
What percentage of families stored raw meat and seafood on the bottom shelf of the refrigerator?
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Foodborne illnesses affect about 80 million North Americans annually.
Foodborne illnesses affect about 80 million North Americans annually.
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List one common food safety mistake identified in the research.
List one common food safety mistake identified in the research.
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The primary energy source for our bodies is __________.
The primary energy source for our bodies is __________.
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Match the following nutrients with their functions:
Match the following nutrients with their functions:
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Which cooking technique involves a rocking motion for efficiency?
Which cooking technique involves a rocking motion for efficiency?
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Liquid measuring cups are used for dry ingredients.
Liquid measuring cups are used for dry ingredients.
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What is one effect of Iron deficiency?
What is one effect of Iron deficiency?
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A significant percentage of individuals undercooked __________, leading to food safety violations.
A significant percentage of individuals undercooked __________, leading to food safety violations.
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Which of the following is a common alternative to sugar?
Which of the following is a common alternative to sugar?
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Regularly using cloth towels to wipe raw meat juices is a safe practice.
Regularly using cloth towels to wipe raw meat juices is a safe practice.
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What is the purpose of using a knife block or magnetic strip?
What is the purpose of using a knife block or magnetic strip?
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The glycemic index measures how quickly foods raise __________ levels.
The glycemic index measures how quickly foods raise __________ levels.
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Which nutrient category includes glucose?
Which nutrient category includes glucose?
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What is the primary focus of body positivity?
What is the primary focus of body positivity?
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Anabolism is breaking down molecules for energy.
Anabolism is breaking down molecules for energy.
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What should make up half of a divided plate according to Canada’s Food Guide?
What should make up half of a divided plate according to Canada’s Food Guide?
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The _____ Diet focuses on 'caveman' foods and is often overly restrictive.
The _____ Diet focuses on 'caveman' foods and is often overly restrictive.
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Match the following diets with their characteristics:
Match the following diets with their characteristics:
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What is a characteristic of nutritionism?
What is a characteristic of nutritionism?
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Whole grains contain the bran, germ, and endosperm.
Whole grains contain the bran, germ, and endosperm.
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What is the main drink that should be prioritized according to the healthy eating guidelines?
What is the main drink that should be prioritized according to the healthy eating guidelines?
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___ is defined as a societal system prioritizing weight, shape, and appearance over health.
___ is defined as a societal system prioritizing weight, shape, and appearance over health.
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What is a major risk associated with fad diets?
What is a major risk associated with fad diets?
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Infants require a high-fat diet for brain development.
Infants require a high-fat diet for brain development.
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What is one potential environmental concern regarding GMOs?
What is one potential environmental concern regarding GMOs?
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The risks of juice cleanses include _____ and fatigue.
The risks of juice cleanses include _____ and fatigue.
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Match the following nutrition-related diseases with their prevention methods:
Match the following nutrition-related diseases with their prevention methods:
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Study Notes
Foodborne Illnesses
- Foodborne illnesses are diseases caused by consuming contaminated food containing harmful microorganisms, chemicals, or physical hazards.
- Bacteria like Salmonella (raw eggs, poultry, meat), E. coli (undercooked meat, unpasteurized milk), Listeria (deli meats, unpasteurized dairy), and Staphylococcus (meat, poultry, eggs, potato salad) are common culprits.
- Viruses like Norovirus (contaminated shellfish, poor hygiene) and Hepatitis A can also cause foodborne illness.
- Parasites like Giardia (contaminated water) and Toxoplasma (raw meat) pose risks.
- Chemical contaminants (pesticides, excessive food additives) and physical contaminants (foreign objects) can also lead to foodborne illness.
- Symptoms include nausea, vomiting, diarrhea, fever, and abdominal pain.
Prevention
- Personal Hygiene: Wash hands thoroughly, cover wounds, and don't work with food if you are ill.
- Cooking: Use food thermometers (poultry to 74°C/165°F, ground meat to 71°C/160°F).
- Storage: Refrigerate perishable foods below 4°C/40°F and freeze below -18°C/0°F. Store foods within 2 hours of preparation.
- Danger Zone: Avoid keeping food in the temperature danger zone (40-140°F) as bacteria multiply rapidly in these temperature conditions. Reheating food previously in this range will not eliminate the risk of illness.
- Cross-Contamination: Use separate utensils and cutting boards for raw and cooked foods.
Physical Hazards in the Kitchen
- Burns from hot surfaces (ovens, stovetops, liquids).
- Cuts from sharp knives or broken glass.
- Slips and falls on wet or greasy floors.
- Electrical shocks from damaged equipment or water near outlets.
Safety Practices
- Keep floors clean and dry.
- Use oven mitts and potholders for hot surfaces.
- Handle knives carefully (cut away from yourself, keep fingers curled inward).
- Inspect kitchen equipment before use for damage.
Defrosting
- Safe Methods: Refrigerate (slow, never enters the danger zone), microwave (fast, cook immediately after), cold water bath (fast, change water every 30 minutes).
- Unsafe Method: On the counter (too much time in the danger zone).
Food Safety Study (Catching Cookies)
- Researchers: Utah State University nutritionist Janet Anderson and team.
- Funding: US Food and Drug Administration ($75,000).
- Problem: Food poisoning in home kitchens—middle-class families believed to be practicing good hygiene.
- Necessity: Foodborne illnesses affect 80 million North Americans annually, with blame often misdirected to restaurants.
- Data Collection: Cameras in 100 Utah kitchens for specific meal preparation. Participants were compensated for their time.
- Results: Numerous safety violations: poor handwashing, cross-contamination, inadequate temperature control (cooking), improper food storage, and improper handling of raw foods.
Knife Skills
- Knife Types: Chef's knife (chopping/slicing), paring knife (detail work), serrated knife (bread, tomatoes).
- Techniques: Pinch grip for control, rocking cutting motion.
- Safety: Store knives in a block or magnetic strip, never place in a sink.
Measurement Conversions
- 1 cup = 240 mL
- 1 tablespoon = 15 mL
- 1 teaspoon = 5 mL
- 1 lb = 0.45 kg
- 500 mL ≈ 2 cups
- 1 kg ≈ 2.2 lbs
Macronutrients
- Macronutrients: Nutrients needed in large amounts for energy and bodily function.
- Carbohydrates: Primary energy source (glucose).
- Proteins: Build and repair tissues (amino acids).
- Fats: Energy storage, cell structure, hormone production (saturated, unsaturated, trans).
Micronutrients
- Micronutrients: Nutrients needed in small amounts for various physiological processes.
- Vitamins: Organic compounds (Vitamin C, D).
- Minerals: Inorganic elements (calcium, iron).
Nutrient Deficiencies
- Common Deficiencies: Iron (anemia), Vitamin D (bone weakness, rickets), Calcium (osteoporosis), Vitamin A (vision issues), Iodine (thyroid problems).
- Effects: Weakened immunity, stunted growth, fatigue, organ dysfunction.
Nutrition Labelling
- Current rules: standardized serving sizes, highlighted calories, Daily Value percentages, allergen information.
- Changes: Simplified labels, focus on sugar content, added potassium.
Supplements
- Supplements: Concentrated nutrients to complement a diet.
- When to take: Pregnant women, vegans, elderly, those with deficiencies.
- Pros: Addresses deficiencies, improves health.
- Cons: Toxicity with overuse, unnecessary with well-balanced diet.
Sugar and Alternatives
- Recommended intake: No more than 10% of daily calories (WHO).
- Alternatives: Stevia, aspartame, sucralose.
- Pros: Low calorie, no blood sugar spike.
- Cons: Digestive issues, mixed evidence on long-term effects.
Glycemic Index (GI)
- GI: Measures how quickly foods raise blood glucose.
- Low-GI foods: Slower digestion, steady energy (oats, legumes).
- High-GI foods: Quick spikes in blood sugar (white bread, candy).
Food for Special Diets
- Milk alternatives (almond, soy, oat).
- Vegetarian/Vegan: Protein from legumes, tofu; need B12 supplements.
- Celiac: Gluten-free grains (rice, quinoa).
- Lactose intolerance: Lactose-free milk, enzyme supplements.
- Food Allergies: Avoid allergens; substitute with safe alternatives.
Digestion
- Mouth: Mechanical and chemical digestion (chewing, saliva enzymes).
- Esophagus: Peristalsis.
- Stomach: Acid and enzyme digestion (proteins).
- Small Intestine: Nutrient absorption (villi).
- Large Intestine: Water absorption, waste formation.
- Rectum/Anus: Excretion.
Metabolism
- Metabolism: Conversion of nutrients into energy and cellular components.
- Catabolism: Breaking down molecules for energy.
- Anabolism: Building molecules for growth.
Canada's Food Guide
- Divided Plate: Half vegetables/fruits, quarter whole grains, quarter protein foods.
- Eating method: Cook and eat together, mindful of portions. Prioritize water.
Diet Culture
- Diet culture: Societal obsession with weight, shape, appearance over health. Thinness equated to success/morality.
- Risks: Unhealthy eating, disordered eating, body dissatisfaction, low self-esteem, physical/mental issues, eating disorders.
Fad Diets
- Characteristics: Promises rapid weight loss, food restrictions, celebrity endorsements, lacks scientific backing.
- Avoidance: Evidence-based advice from dietitians, avoid diets that demonize foods, or claim "miracle" solutions.
- Examples: Keto, Detox, Paleo, Juice Clenes.
Nutrition-Related Diseases
- Cardiovascular disease: Linked to high saturated and trans fat, sodium (plant-based diets, healthy fats).
- Type 2 diabetes: Poor diet, obesity, inactivity (balanced diet with low-GI foods).
- Osteoporosis: Lack of calcium and Vitamin D (dairy products, fortified foods, weight-bearing exercise).
- Obesity: Energy in > energy out (portion control, nutrient-dense foods).
Body Positivity vs. Body Neutrality
- Body Positivity: Self-love, acceptance of all body types. Challenges societal beauty standards.
- Body Neutrality: Focus on body function, respect without obsessive appearance concerns.
Intuitive Eating
- Intuitive eating: Reconnect with hunger and fullness cues without restrictions.
- Principles: Reject diets, honor hunger, respect fullness, peace with food, focus on satisfaction.
- Benefits: Reduced stress, improved physical/mental health, sustainable habits.
Nutritionism (from Unhappy Meals)
- Nutritionism: Focus solely on nutrient value of food, not the whole food.
- Critique: Overcomplicates eating, prioritizes processed foods with isolated nutrients, neglects whole foods, not as effective as whole foods.
- Pollan’s argument: "Eat food. Not too much. Mostly plants."
Superfoods
- Superfoods: Marketed as extraordinarily nutrient-dense.
- Critique: Often overhyped, expensive, balanced diet more effective than focusing on just a few.
Nutrition Through the Lifespan
- Infancy: High fat, breast milk/formula, DHA.
- Childhood: Balanced diet, calcium, iron.
- Adolescence: Increased calories, protein, iron for girls.
- Adulthood: Stable needs; nutrient-dense foods.
- Elderly: More protein, calcium/Vitamin D, hydration.
Social Determinants of Health
- Social Determinants of Health: Factors outside individual choices affecting health.
- Examples: Income, education, environment, access to healthcare, nutritious food.
- Impact: Limited access to healthy foods leads to malnutrition, obesity, chronic disease.
Whole Grains vs. White Grains
- Whole Grains: Bran, germ, endosperm; high fiber, vitamins, minerals.
- White Grains: Refined; low in nutrients, often enriched.
GMOs (Genetically Modified Organisms)
- GMOs: Organisms with altered genetic material to achieve desired traits. Common examples: corn, soybeans.
- Arguments For: Increased crop yields, pest resistance.
- Arguments Against: Environmental impacts, health concerns, labeling and ethical issues.
Food Production and Supply
- Canada's production: Wheat, canola, barley, corn, soybeans; beef, pork, poultry, dairy; maple syrup, seafood.
- Production Factors: Climate, technology, trade policies, labor.
Food & Environmental Sustainability
- Agricultural environmental impact: Land use, water use, greenhouse gases (methane from livestock, carbon emissions from machinery). plant-based agriculture has less impact than industrial agriculture.
- Food Waste: One-third of food produced globally is wasted; this contributes to methane emissions in landfills.
- Climate Change: Alters growing seasons, increases risks of droughts and floods; sustainable farming, crop diversification for solutions.
Studying That Suits You
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Description
Test your knowledge on the environmental impacts of agriculture and food production. This quiz covers technological advancements, specialty products, and the global food supply chain. Challenge yourself to match various impacts with their descriptions.
