Nutrition and Chronic Diseases - Chapter 11

Chronic diseases

False (B)

True (A)

<p>Advancing age and family history</p> Signup and view all the answers

<p>Smoking (A), Physical inactivity (C), Excessive alcohol intake (D), Diet (E)</p> Signup and view all the answers

<p>Atherosclerosis (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>Total blood cholesterol &lt;200 mg/dL = Healthy Total blood cholesterol 200-239 mg/dL = Borderline Total blood cholesterol ≥240 mg/dL = Unhealthy</p> Signup and view all the answers

<p>Metabolic syndrome</p> Signup and view all the answers

<p>Increase sodium intake (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Type 1 and Type 2 diabetes</p> Signup and view all the answers

<p>Type 1 diabetes (B)</p> Signup and view all the answers

<p>Excessive sweating (A)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>70-99 mg/dL (C)</p> Signup and view all the answers

<p>Consume a high-sugar diet (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>Carcinogens (B)</p> Signup and view all the answers

<p>Hormones (B)</p> Signup and view all the answers

<p>Metastasis</p> Signup and view all the answers

<p>DASH and Mediterranean diets</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Herbs or supplements (A), Alcohol consumption daily (B), Long duration of taking medicines (C), Multiple drug use (D)</p> Signup and view all the answers

<p>The development of cancer</p> Signup and view all the answers

<p>Risk factors are traits, conditions, or lifestyle habits that increase the chances of developing chronic diseases. Chronic diseases are degenerative conditions or illnesses that progress slowly, are often preventable by good nutrition, and are leading causes of death in the US.</p> Signup and view all the answers

<p>Family history (E)</p> Signup and view all the answers

<p>Atherosclerosis raises blood pressure and high blood pressure accelerates atherosclerosis. (E)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>The main causes of cancer are linked to genetic material inside a person's cells, when the genetic material is damaged. Damage can be due to carcinogens, such as radiation, free radicals, and chemicals. This damage can also be induced by promoters, which are hormones or environmental factors that encourage the growth of tumors. The spread of cancer cells to other parts of the body is called metastasis.</p> Signup and view all the answers

<p>While many factors contribute to cancer, the major risk factors include age, family history, chronic inflammation, diet, weakened immunity, infections, and obesity and estrogen levels.</p> Signup and view all the answers

<p>The DASH diet is a diet designed to reduce high blood pressure and has been developed by the National Institutes of Health. It is based on eating healthy foods, such as fruits, vegetables, lean proteins, and low-fat dairy while limiting sodium intake.</p> Signup and view all the answers

<p>Dietary Approaches to Stop Hypertension (D)</p> Signup and view all the answers

<p>When foods, drugs, or herbs interfere with each other's actions in the body (D)</p> Signup and view all the answers

<p>All of the above (E)</p> Signup and view all the answers

<p>Infection (C)</p> Signup and view all the answers

<p>Paralysis of muscles (A)</p> Signup and view all the answers

<p>Difficulty breathing (C)</p> Signup and view all the answers

<p>Clostridium botulinum (A)</p> Signup and view all the answers

<p>Enterotoxin (A)</p> Signup and view all the answers

<p>Eating improperly canned or stored foods (C)</p> Signup and view all the answers

<p>Pasteurization (D)</p> Signup and view all the answers

<p>Outbreak (A)</p> Signup and view all the answers

<p>Foodborne illnesses (B)</p> Signup and view all the answers

<p>Ingestion of improperly processed foods (D)</p> Signup and view all the answers

<p>Escherichia coli (E. coli) (C)</p> Signup and view all the answers

<p>Severe neurological issues (D)</p> Signup and view all the answers

<p>Fresh fruits (A)</p> Signup and view all the answers

<p>Presence of parasites (D)</p> Signup and view all the answers

<p>Presence of Clostridium botulinum spores (A)</p> Signup and view all the answers

<p>Food storage times for leftovers (B)</p> Signup and view all the answers

<p>Exposure to pathogens during growth (B)</p> Signup and view all the answers

<p>Potential presence of harmful bacteria (C)</p> Signup and view all the answers

<p>Country of origin label (D)</p> Signup and view all the answers

<p>It consists of microbes and a protective coating. (A)</p> Signup and view all the answers

<p>Temperature control measures (A)</p> Signup and view all the answers

<p>140°F (B)</p> Signup and view all the answers

<p>Cool in shallow dishes (A)</p> Signup and view all the answers

<p>Keeping raw foods separated from ready-to-eat foods (B)</p> Signup and view all the answers

<p>To clean and sanitize surfaces (D)</p> Signup and view all the answers

<p>In the refrigerator (D)</p> Signup and view all the answers

<p>In a separate compartment away from other food (A)</p> Signup and view all the answers

<p>145°F (D)</p> Signup and view all the answers

<p>Place it in the refrigerator promptly (C)</p> Signup and view all the answers

<p>Harmful bacteria spreading from one food to another (C)</p> Signup and view all the answers

Degenerative conditions or illnesses that progress slowly.

Traits, conditions, or lifestyle habits that increase the chances of developing diseases.

Diseases of the heart and blood vessels.

Hardening of the arteries due to plaque buildup.

High blood pressure.

A chronic condition of high blood sugar due to insulin resistance.

A disease characterized by uncontrolled cell growth.

Inability of cells to use insulin effectively.

An autoimmune disease where the pancreas doesn't produce insulin.

Causes initial damage to DNA.

Stimulates tumor growth.

Cancer cells spreading to other parts of the body.

Lipid materials, muscle cells, and calcium buildup in arteries.

Diet emphasizing fruits, vegetables, low-fat dairy, and certain proteins.

Effects of nutrients on the absorption, metabolism, or excretion of medicines.

Illness or a diseased condition.

State or condition of being or becoming dead.

Sickness caused by consuming food contaminated with harmful microorganisms like bacteria, viruses, or parasites.

Microorganisms that cause disease in humans, such as bacteria, viruses, fungi, and parasites.

Foodborne illness can be caused by either infection, where pathogens multiply in the body, or intoxication, where pre-formed toxins in the food cause illness.

Toxins that primarily affect the mucous membranes of the digestive system.

Toxins that target the nervous system, causing various neurological symptoms.

A bacterium that produces a potent neurotoxin, leading to botulism, a serious and potentially fatal illness.

A common bacterium that produces toxins, causing food poisoning with symptoms like nausea, vomiting, and diarrhea.

A law passed in 2016 by the US government, aiming to prevent foodborne illnesses and improve food safety through preventative measures.

A system used by food companies to identify critical points where contamination can occur and implement controls to minimize risks.

Four basic food safety practices that are essential for preventing foodborne illnesses.

Transfer of harmful bacteria from one food to another, usually from raw to ready-to-eat foods.

Specific temperature that needs to be reached when cooking certain foods to kill harmful bacteria.

A process that uses heat to kill harmful bacteria in milk, juice, and other liquids.

A serious condition caused by certain strains of E. coli, leading to kidney failure, blood clotting problems, and potential damage to the central nervous system.

A slimy layer consisting of microbes and their protective coating, which makes it difficult to remove bacteria from surfaces.

A guideline for food safety, suggesting that perishable foods should be kept at 40°F or below for no more than two hours at room temperature, or two hours in the danger zone (between 40°F and 140°F), and no more than four hours total.

A food preservation method that uses radiation energy to kill bacteria, parasites, and insects.

A method of packaging food that modifies the air inside the package, creating an environment that inhibits the growth of bacteria and extends shelf life.

A natural toxin found in potatoes that can cause illness if consumed in high amounts.

Traces of pesticides that remain on or in foods after application.

The maximum amount of pesticide residue allowed in foods that is considered safe for human consumption.

The increasing concentration of toxins in the tissues of organisms higher up in the food chain.

Dense metals like mercury, lead, and cadmium that can be toxic to humans and accumulate in the environment.

A highly toxic form of mercury that is found in seafood and can harm the nervous system.

A group of industrial chemicals that can be harmful to human health and accumulate in the environment.

Water that is safe and suitable for drinking.

Tiny particles of plastic debris that pollute water and soil, posing potential risks to human health and the environment.

Foods produced using methods that minimize the use of synthetic pesticides, fertilizers, and other chemicals.

A list of food additives that are considered safe by the FDA based on long-term use and scientific evidence.

A process that involves modifying the genetic makeup of an organism by transferring genes from one organism to another.

A genetically modified rice variety that produces enhanced levels of vitamin A, important for addressing Vitamin A deficiency.

The accidental transfer of genes from genetically modified crops to wild plants through pollination.

Sickness caused by consuming food contaminated with harmful microorganisms like bacteria, viruses, or parasites.

Foodborne illness can be caused by either infection, where pathogens multiply in the body, or intoxication, where pre-formed toxins in the food cause illness.

Washing hands, surfaces, and utensils with soap and warm water to remove germs.

Keeping raw meat, poultry, and eggs separate from ready-to-eat foods to prevent cross-contamination.

Cooking food to the proper internal temperature to kill harmful bacteria.

Refrigerating perishable foods promptly to slow down bacterial growth.

Practices like cleaning, separating, cooking, and chilling to prevent foodborne illnesses.

A rare but serious illness caused by a toxin produced by the bacterium Clostridium botulinum. It often results from improperly canned foods.

A process that uses heat to kill harmful bacteria in milk, juice, and other liquids, making them safe for consumption.

A bacterium that can cause severe food poisoning. Certain strains produce Shiga toxin, leading to complications like Hemolytic Uremic Syndrome (HUS).

When two or more people get sick from the same contaminated food source within a short time frame. It's often investigated by government agencies.

Four crucial practices to prevent foodborne illnesses: 1) Clean surfaces and hands, 2) Separate raw foods from cooked foods, 3) Cook food to proper temperatures, 4) Chill perishable foods quickly.

Transfer of harmful bacteria from one food to another, usually from raw to ready-to-eat foods. This happens when raw foods touch cooked food or surfaces.

Specific temperature that must be reached when cooking certain foods to kill harmful bacteria. Use a food thermometer for accurate measurement.

Ground meats are a common source of foodborne illness. They can harbor bacteria like E. coli and Salmonella, so make sure you cook them thoroughly to an internal temperature of 160°F (71°C).

Raw or undercooked eggs can contain Salmonella bacteria. Avoid eating raw eggs or dishes like Caesar salad that contain them. Cook eggs until the yolk and white are solid.

Raw or partly cooked seafood, such as sushi, can pose risks. Make sure it's fresh and properly handled. Check for safe storage and preparation guidelines.

Raw produce can be contaminated with harmful bacteria, viruses, or parasites. Wash fruits and vegetables thoroughly before eating. Biofilm is a sticky layer on produce that can harbor microbes.

Sprouts, like alfalfa and bean sprouts, can be contaminated with bacteria. They're grown in moist environments that favor bacterial growth. Avoid consuming them raw.

Imported foods can pose risks due to different food safety regulations. Check the label for the country of origin and make sure the product is from a reputable source.

Honey can contain dormant spores of Clostridium botulinum, a bacteria that produces a potent neurotoxin. This is a concern for infants, but adults are generally safe.

Take-out foods and leftovers should be stored properly to prevent bacterial growth. Follow the '2-2-4 Rule' for perishable foods: 2 hours at room temperature, 2 hours in the danger zone, and 4 hours total.

Picnics and lunch bags need to be kept cold to prevent bacterial growth. Pack perishable foods in a cooler with ice packs. Don't leave them out in the sun or heat.