Healthy Food Choices

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Questions and Answers

What is indicated by a % Daily Value (DV) of 5% or less on a food label?

The nutrient is essential.

The nutrient is high.

The nutrient is low. (correct)

The nutrient is toxic.

What type of fruit is indicated by a five-digit code starting with 9?

Organic (correct)

Genetically modified organism (GMO)

Conventional

Hybrid

Which of the following is a significant source of foodborne illness?

Canned foods

Vegetables

Grains

Meat and poultry (correct)

What does it mean if a food label has a %DV of 20% or more?

The nutrient is high. Signup and view all the answers

What type of contamination is caused by harmful chemicals like pesticides?

Food intoxication Signup and view all the answers

What primarily signifies the body's need for food?

Hunger Signup and view all the answers

Which of the following best describes the main focus of foodborne illness?

Health threats due to pathogen exposure Signup and view all the answers

What is the primary consequence of leptin resistance?

The brain believes more food is needed after eating Signup and view all the answers

A five-digit code starting with 8 indicates what type of fruit?

Genetically modified organism (GMO) Signup and view all the answers

Which activity is a common occurrence during which food contamination can happen?

Food preparation and cooking Signup and view all the answers

Which hormone is primarily associated with feelings of hunger?

Ghrelin Signup and view all the answers

What impact do conventional fruits have on soil health?

They can negatively affect soil health. Signup and view all the answers

What factor does NOT contribute to leptin resistance?

Excessive sleep duration Signup and view all the answers

What is a common source of foodborne illness due to poor handling?

Meat and poultry Signup and view all the answers

What is the role of leptin in dietary regulation?

Signals satiety to reduce food intake Signup and view all the answers

Which of the following best defines a balanced diet?

Getting the right types and amounts of food and drinks for nutrition and energy Signup and view all the answers

Which hormone primarily signals satiety to the brain?

Leptin Signup and view all the answers

What is a leading factor contributing to food choice?

Biological factors Signup and view all the answers

Which of these symptoms is commonly associated with food contamination?

Nausea and vomiting Signup and view all the answers

The primary function of food labels is to provide information about what?

Nutritional content and ingredients Signup and view all the answers

Which of the following is considered a psychological factor influencing food choices?

Mood Signup and view all the answers

What is umami primarily associated with?

Savory flavors Signup and view all the answers

According to the MyPlate guidelines, how should you fill your plate?

Half vegetables, a quarter meat, a quarter grains Signup and view all the answers

How often are taste buds replaced in the human body?

Every 2 weeks Signup and view all the answers

What component does the % Daily Value (%DV) help determine?

If food is a good source of a nutrient Signup and view all the answers

Which of the following is NOT a primary taste detected by humans?

Spicy Signup and view all the answers

What describes the taste of umami?

Savory and meaty Signup and view all the answers

How is the Nutrition Facts label structured?

It starts with serving size and number of servings Signup and view all the answers

What should be included in a healthy serving of dairy according to MyPlate?

One serving of yogurt or cheese Signup and view all the answers

What is the primary role of taste buds?

To identify flavors Signup and view all the answers

Which heavy metal is primarily associated with developmental delays in children?

Lead Signup and view all the answers

What is a primary source of mercury exposure for humans?

Fish consumption Signup and view all the answers

What group is considered at higher risk for developing severe complications from foodborne diseases?

Young children Signup and view all the answers

What symptom is NOT commonly associated with food contamination?

Joint pain Signup and view all the answers

Which condition is linked to cadmium exposure in particular cohorts?

Kidney damage Signup and view all the answers

What environmental factor primarily affects microorganism growth within food?

Temperature Signup and view all the answers

What characteristic allows some microorganisms to survive and grow without oxygen?

Anaerobic capability Signup and view all the answers

Which of the following is NOT a factor that influences the severity of illness from contaminated food?

Presence of preservatives Signup and view all the answers

Which symptom indicates potentially severe food contamination?

Bloody stools Signup and view all the answers

What nutrient is particularly beneficial for the growth of microorganisms?

Sugars Signup and view all the answers

Study Notes

Balanced Diet

A balanced diet provides the right types and amounts of food and drinks for nutrition, energy, and normal growth.
Essential for maintaining body cells, tissues, and organs.

Hormonal Impact on Weight

Ghrelin, the hunger hormone, signals the brain when to eat and is released mainly by the empty stomach.
Leptin, the satiety hormone, is produced by fat cells and signals fullness to the brain.
Leptin resistance occurs when the brain fails to recognize leptin signals, often seen in obesity.

Causes of Leptin Resistance

Factors leading to leptin resistance include lack of sleep, high stress (elevated cortisol), and consumption of unhealthy foods, particularly those high in fructose.

Factors Influencing Food Choices

Biological: Hunger, appetite, taste.
Economic: Cost, income, availability.
Physical: Access, education (cooking skills), time.
Social: Cultural influences, family traditions, meal patterns.
Psychological: Mood, stress, guilt.
Attitudes, beliefs, and knowledge about nutrition.

Taste Influence on Eating Habits

Flavor is detected via taste and smell; humans have around 10,000 taste buds.
Primary tastes: sweet, sour, bitter, salty, umami.
Umami is a savory taste associated with protein, found in foods like parmesan cheese and tomatoes.

U.S. Dietary Guidelines

MyPlate, established by the USDA, visually represents food group proportions for balanced meals.
Recommendations: Half the plate with vegetables/fruits, one-quarter with lean protein, one-quarter with whole grains, and a dairy serving.

Understanding Nutrition Labels

Nutrition Facts panel reveals serving size and number of servings per container.
% Daily Value (%DV) indicates nutrient content: 5%DV or less is low, 20%DV or more is high.

Significance of Fruit Stickers

Organic: Five-digit code starting with 9, grown without synthetic pesticides.
Conventional: Four-digit code, traditionally grown with possible pesticide use.
GMO: Five-digit code starting with 8, manipulated to resist pests, potentially harmful.

Foodborne Illness and Safety

Foodborne illness, or food poisoning, arises from pathogen or toxin exposure through contaminated food/drink.
Contamination can occur at various stages: harvesting, processing, preparation, or cooking.

Causes of Food Contamination

Infections from microorganisms (bacteria, viruses, parasites).
Intoxication from natural toxins (molds) or harmful chemicals (pesticides).
Environmental pollutants impacting food safety.

Heavy Metals and Health Risks

Lead, mercury, and cadmium are common contaminants damaging health.
Lead affects developmental and cognitive functions, especially in children.
Mercury can impair brain and immune system functions.
Cadmium is linked to kidney damage, particularly in older adults.

At-Risk Groups for Foodborne Illness

Higher risk categories include young children, the elderly, pregnant women, and immunocompromised individuals.

Signs and Symptoms of Food Contamination

Common symptoms: diarrhea, nausea, abdominal pain, vomiting, dehydration, rapid heartbeat, and fever.
Severe cases can lead to bloody stools and shock.

Reproduction of Microorganisms in Food

Conditions for microbial growth include temperatures between 40°F and 140°F (danger zone), sufficient moisture, and nutrient-rich environments.

Preventive Measures for Consumers

Awareness and knowledge crucial for mitigating risks associated with foodborne illnesses.

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Description

This quiz covers vital concepts regarding healthy eating habits from Lecture 2. Students will explore balanced diets, the impact of hormones on weight, and the influence of taste on food selection. Additionally, the quiz will delve into food safety, contamination, and reading food labels.

Healthy Food Choices - Lecture 2