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Questions and Answers
Which of the following is NOT a primary function of fats in the body?
Which of the following is NOT a primary function of fats in the body?
Listeriosis can be spread from person to person.
Listeriosis can be spread from person to person.
False
What are the two main types of fiber and where can they be found?
What are the two main types of fiber and where can they be found?
Soluble fiber (oats and apples) and insoluble fiber (whole grains and vegetables).
The main role of carbohydrates in the body is to provide quick and ______ term energy storage.
The main role of carbohydrates in the body is to provide quick and ______ term energy storage.
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Which of the following is a way to prevent listeriosis?
Which of the following is a way to prevent listeriosis?
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Match the following food types with their main function in the body:
Match the following food types with their main function in the body:
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Which of the following is NOT a common source of Salmonella infection?
Which of the following is NOT a common source of Salmonella infection?
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Botulism symptoms always begin within 6 hours of ingesting contaminated food.
Botulism symptoms always begin within 6 hours of ingesting contaminated food.
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Which of the following is NOT a common symptom of diabetes?
Which of the following is NOT a common symptom of diabetes?
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What is the temperature range at which Clostridium perfringens bacteria grow rapidly?
What is the temperature range at which Clostridium perfringens bacteria grow rapidly?
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Gestational diabetes typically persists after childbirth.
Gestational diabetes typically persists after childbirth.
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E. coli infections are often caused by consuming contaminated food, drinking contaminated water or direct contact with animals that carry the ______.
E. coli infections are often caused by consuming contaminated food, drinking contaminated water or direct contact with animals that carry the ______.
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Match the following bacteria with their primary method of causing illness:
Match the following bacteria with their primary method of causing illness:
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What is a common nutritional deficiency that can lead to anemia?
What is a common nutritional deficiency that can lead to anemia?
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Which of the following is a symptom of Botulism?
Which of the following is a symptom of Botulism?
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High blood pressure is a major risk factor for coronary artery disease, stroke and ______.
High blood pressure is a major risk factor for coronary artery disease, stroke and ______.
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Washing hands and surfaces is NOT an effective way to prevent foodborne illnesses.
Washing hands and surfaces is NOT an effective way to prevent foodborne illnesses.
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Match the following nutrients with their primary importance or role:
Match the following nutrients with their primary importance or role:
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Which of the following is a good source of heme-iron?
Which of the following is a good source of heme-iron?
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Osteoporosis is less common than heart attacks, strokes, and breast cancer combined.
Osteoporosis is less common than heart attacks, strokes, and breast cancer combined.
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Type two diabetes is characterized by insulin ______.
Type two diabetes is characterized by insulin ______.
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What is the primary goal of the fair trade movement?
What is the primary goal of the fair trade movement?
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Organic farming allows the use of synthetic pesticides, herbicides and genetically modified organisms.
Organic farming allows the use of synthetic pesticides, herbicides and genetically modified organisms.
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Besides protection, what other important function does packaging serve?
Besides protection, what other important function does packaging serve?
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The enzyme in saliva that begins the digestion of carbohydrates is called _________.
The enzyme in saliva that begins the digestion of carbohydrates is called _________.
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What is chyme?
What is chyme?
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Bile, produced by the gallbladder helps to absorb fat.
Bile, produced by the gallbladder helps to absorb fat.
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Match the food storage recommendations with their description:
Match the food storage recommendations with their description:
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Which of the following is NOT a result of poor eating habits and nutrition?
Which of the following is NOT a result of poor eating habits and nutrition?
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What is the temperature danger zone for food?
What is the temperature danger zone for food?
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What is the recommended temperature inside a cooler for storing food?
What is the recommended temperature inside a cooler for storing food?
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Opening a cooler frequently helps keep the food colder for longer.
Opening a cooler frequently helps keep the food colder for longer.
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According to the 2019 Canada’s Food Guide recommendation, what percentage of your plate should be composed of vegetables and fruits?
According to the 2019 Canada’s Food Guide recommendation, what percentage of your plate should be composed of vegetables and fruits?
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A _________ is a type of nutrient that the body needs in large amounts for energy and growth.
A _________ is a type of nutrient that the body needs in large amounts for energy and growth.
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Match the following terms with their descriptions:
Match the following terms with their descriptions:
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In the 2007 Canada's Food Guide, what food group was positioned as the most prominent arc?
In the 2007 Canada's Food Guide, what food group was positioned as the most prominent arc?
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Micronutrients provide calories for energy.
Micronutrients provide calories for energy.
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What are the three main macronutrients?
What are the three main macronutrients?
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Nutritional eating emphasizes whole, nutrient-dense foods like fruits, vegetables, whole grains, lean proteins, and ______ fats.
Nutritional eating emphasizes whole, nutrient-dense foods like fruits, vegetables, whole grains, lean proteins, and ______ fats.
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Which of the following best describes a diet?
Which of the following best describes a diet?
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Study Notes
Essential Nutrients
- Carbohydrates: Organic molecules formed from glucose units (sugars, starches, fibers). Primary function is energy storage (short-term and long-term). Found in grains, legumes, fruits, and vegetables.
- Proteins: Organic molecules composed of amino acids. Essential for growth, repair, and maintenance of body tissues. Found in meat, fish, eggs, cheese, beans, and dairy.
- Fats: Organic molecules (triglycerides) composed of carbon, hydrogen, and oxygen. Primary functions: energy storage, cell membrane formation, vitamin absorption, hormone production (e.g., insulin). Found in butter, oil, cheese, meat, and some dairy products.
- Vitamins: Organic micronutrients vital for body functions like digestion, repair, and defense. Fat-soluble (A, D, E, K) and water-soluble (C, B vitamins).
- Fiber: Indigestible part of plant foods. Promotes digestion, regularity. Two types: soluble (lowers cholesterol) and insoluble (adds bulk to stool). Found in oats, apples, whole grains, and vegetables.
- Water: Compound of hydrogen and oxygen. Essential for transporting nutrients, waste removal, and bodily functions.
Foodborne Illnesses
- Listeriosis: Caused by Listeria bacteria. Found in various foods (fish, meat, seafood, fruits, vegetables, dairy). Symptoms: fever, nausea, cramps, diarrhea, vomiting, headache, muscle aches (appear 3 days after consumption). Prevention: thorough cooking, reheating, proper food handling.
- Salmonella: Caused by Salmonella bacteria. Found in raw/undercooked poultry, pork, beef, eggs, unpasteurized dairy. Symptoms: chills, fever, nausea, diarrhea, vomiting, cramps (appear 6 to 72 hours after consumption). Prevention: proper food handling, thorough cooking.
- Botulism: Caused by Clostridium botulinum toxin. Commonly associated with improperly canned low-acid foods (e.g., corn, beans). Symptoms: fatigue, dizziness, weakness, blurred/double vision, headache, nausea, vomiting, paralysis (onset 12-36 hours, but may be 6 hours, or up to 10 days post-consumption). Severe cases can be fatal. Prevention: don't eat dented/leaking cans, pressure can home-canning for low-acid foods, refrigerating foods properly.
- Clostridium perfringens: Bacteria affecting the intestines. Related to improperly stored, cooked, reheated foods. Symptoms: abdominal cramps, bloating, gas, diarrhea, nausea, loss of appetite, muscle aches (appear 6-24 hours after consumption, lasting up to 24 hours). Prevention: prevent foods from being in the danger zone, proper reheating, safe food handling practices.
- E. coli: Caused by Escherichia coli bacteria found in the intestines of animals. Foodborne illness often due to contaminated foods (e.g., raw beef, unwashed produce, unpasteurized dairy and juice, contact with animals). Symptoms: severe stomach cramps, diarrhea, vomiting (appear 3-4 days after consumption, lasting 1-10 days). Prevention: thorough cooking of foods, proper produce washing, hygiene, proper refrigeration of foods.
Consumer Choices
- Fair Trade: Movement ensuring fair wages to product producers. Certifications require producers to meet sustainable agricultural standards(limiting pesticide use, waste management, soil fertility, water, energy conservation).
- Organic Foods: Demand increasing, but supply constrained by higher production costs. Organic farming prioritizes environmental protection, biological diversity, recycling, and renewable resources.
- Packaging: Functions to protect, keep food fresh, and advertise. Over-packaging leads to waste of resources and environmental impact.
Poor Nutrition & Eating Habits
- Poor nutrition (e.g., excessive processed food, skipped meals, overeating) can lead to weight gain, chronic diseases (heart disease, diabetes), weakened immunity, and mood swings.
- Improving eating habits is crucial for overall well-being.
Digestion of Food
- Digestion begins in the mouth with amylase breaking down carbohydrates.
- Food passes through the esophagus, stomach (where churning and mixing with juices occur, producing chyme), and the small intestine (where absorption of nutrients occurs via villi).
- The liver, gallbladder, and pancreas aid digestion by producing bile and enzymes.
- Properly storing foods (cold/hot) is essential to prevent bacterial growth and illness.
Canada's Food Guide (2007-2019)
- 2007: Shift to include alternatives to dairy, recommended vitamin D supplements for older Canadians, prominence on fruits and vegetables, emphasis on activity.
- 2019: Elimination of serving sizes. Focus on eating plenty of vegetables, fruit, and whole grains; choose plant-based proteins more often. Food presented on a plate (50% fruits & vegetables, 25% whole grains, 25% proteins).
Macronutrients vs. Micronutrients
- Macronutrients: Nutrients needed in large quantities (carbohydrates, proteins, and fats) providing energy and growth.
- Micronutrients: Vitamins and minerals needed in small amounts for various bodily functions.
Nutritional Eating vs. Diet
- Nutritional eating: Balanced diet with necessary nutrients for health.
- Diet: Regular food consumption, potentially targeted to specific health goals.
Calorie Balance
- Positive: Calories consumed exceed energy used, leading to weight gain.
- Negative: Calories consumed are less than energy used, leading to weight loss.
High-calorie, Low-calorie, & Empty Calorie Foods
- High-calorie: Foods with large amounts of calories per serving (e.g., nuts, oils, avocados, sugary snacks).
- Low-calorie: Foods with relatively few calories per serving (e.g., fruits, vegetables, lean proteins).
- Empty-calorie: Foods that provide energy but lack essential nutrients. (e.g., sugary snacks, soda, fast food).
Disease Conditions
- Numerous disease conditions have nutritional components. This document has a variety of details on the relationships between these conditions and nutrition.
Nutritional Lifespan Stages
- Infancy, childhood, adolescence, adulthood, later life, and pregnancy have varying nutritional needs. The document outlines the implications.
Food Security & Food Banks
- Accessibility: Affordable and nutritious food is a fundamental need. Includes factors of physical access, economic affordability, and freedom from barriers (transportation).
- Availability: Consistent access to sufficient food.
- Adequacy: Food quality and quantity.
- Acceptability: Ability to obtain culturally/religiously appropriate foods.
- Sustainability: Maintaining the quality of land/water in food production.
Hunger in Canada (2024)
- Food bank usage is at an all-time high in March 2024, with over 2 million visits.
- Increased usage is seen in various demographic groups (children, single adults, seniors, employed individuals).
Body Image & Disorders
- Body image is a person's view of their own appearance, often influenced by media portrayals and personal factors.
- Anorexia nervosa and bulimia nervosa are eating disorders associated with body image issues. Anorexia is characterized by significant weight loss, while bulimia involves cycles of binge eating and purging.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Explore the key categories of essential nutrients including carbohydrates, proteins, fats, vitamins, and fiber. Understand their functions, sources, and importance in maintaining a healthy body. This quiz will challenge your knowledge and provide insights into nutrition science.
