Nutrition Basics and Food Components
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Nutrition Basics and Food Components

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Questions and Answers

Which part of the plant is primarily consumed when eating asparagus?

  • Seeds
  • Roots
  • Leaves
  • Stalks (correct)

    • What is a primary characteristic of tubers?

  • They are composed primarily of sugars.
  • They grow above the ground.
  • They are a type of leaf.
  • They accumulate nutrients, water, and energy. (correct)

    • How many edible plant species are commonly consumed by humans worldwide?

  • 10,000 species
  • 3,000 species
  • 300 species (correct)
  • 1,000 species

    • What role do fats play in our diet?

    <p>They transport vitamins and provide essential fatty acids.</p> Signup and view all the answers

    Which of the following is NOT a main component of food?

    <p>Certain hormones</p> Signup and view all the answers

    Why are nutrients essential for our bodies?

    <p>They help in driving biological activities.</p> Signup and view all the answers

    What distinguishes the composition of food from mere calories?

    <p>Foods have both energy and non-energy components.</p> Signup and view all the answers

    Which characteristic of animal-derived food is highlighted in the content?

    <p>They provide micronutrients that are challenging to obtain from plants.</p> Signup and view all the answers

    What is the primary function of animal products in human diets?

    <p>They provide direct or indirect food sources.</p> Signup and view all the answers

    Which of the following animals is NOT mentioned as a source of milk?

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

    What type of meat is considered healthier and easier to digest?

    <p>White meat from chicken</p> Signup and view all the answers

    Which of these vitamins is prominently found in eggs?

    <p>Vitamin D</p> Signup and view all the answers

    The original food pyramid was first published in which year?

    <p>1974</p> Signup and view all the answers

    What is the primary purpose of the Food Safety Act of 2013?

    <p>To strengthen the food safety regulatory system.</p> Signup and view all the answers

    What was the name given to the food pyramid introduced by the USDA in 1992?

    <p>Food Guide Pyramid</p> Signup and view all the answers

    Animal sources of meat are categorized into how many types?

    <p>Two types</p> Signup and view all the answers

    What should be considered when determining if food is unfit for human consumption?

    <p>Contamination by extraneous matter</p> Signup and view all the answers

    What defines food that is presumed unsafe?

    <p>All food in a batch if one item is unsafe</p> Signup and view all the answers

    What must be evaluated to declare food unfit for human consumption?

    <p>Physical, chemical, and microbiological tests</p> Signup and view all the answers

    What happens to imported food declared unsafe by the exporting country's authority?

    <p>It is withdrawn from the market</p> Signup and view all the answers

    What is a critical control point (CCP)?

    <p>A process to control hazards</p> Signup and view all the answers

    Under what conditions can food meeting specific standards still face restrictions?

    <p>If it shows potential food safety related risks</p> Signup and view all the answers

    Which of the following reflects a critical limit that helps prevent microbial growth?

    <p>Water activity level</p> Signup and view all the answers

    What is the first step in Hazard Analysis Critical Control Point (HACCP)?

    <p>Conducting a hazard analysis</p> Signup and view all the answers

    What is the primary purpose of food safety requirements as outlined in Section 5 of the Food Safety Act of 2013?

    <p>To guide decision-making on potential adverse health effects</p> Signup and view all the answers

    Which factor is NOT considered when determining if food is unsafe according to Rule 5.2?

    <p>The health of consumers</p> Signup and view all the answers

    What does Rule 5a.1 emphasize regarding the presentation of food?

    <p>Food should be presented according to its intended use</p> Signup and view all the answers

    What should the DOH monitor according to Rule 5b.1?

    <p>The effects of food on individual health and future generations</p> Signup and view all the answers

    Which of the following is considered when evaluating whether food is injurious to health?

    <p>The probable immediate and long-term health effects of food</p> Signup and view all the answers

    Which guideline must consumers be provided with, according to Rule 5.2?

    <p>Information that helps avoid specific health effects</p> Signup and view all the answers

    Which stage of food handling is NOT mentioned as a consideration for food safety?

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

    What is the significance of considering health sensitivities of specific consumer categories?

    <p>It assesses potential health risks for those consumers</p> Signup and view all the answers

    Which knife is designed primarily for coring or peeling?

    <p>Pairing Knife</p> Signup and view all the answers

    What is the main purpose of a cleaver or butcher's knife?

    <p>Splitting large pieces of soft bones</p> Signup and view all the answers

    Which type of grain is often described as a staple food for more than half of the world's population?

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

    What layer of a grain is responsible for the embryo of the grain?

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

    Which of the following grains is known as a complete source of protein and is often used as a substitute for rice?

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

    Which type of knife is versatile and can be used for a variety of tasks in the kitchen?

    <p>Chef's Knife</p> Signup and view all the answers

    What defines refined grains compared to whole grains?

    <p>Have undergone milling and lost the husk, bran, and germ</p> Signup and view all the answers

    Which knife is specifically used for slicing bread?

    <p>Serrated Knife</p> Signup and view all the answers

    Study Notes

    Edible Plant Species

    • There are over 300,000 edible plant species in the world.
    • Only 300 species are commonly consumed by humans.

    Food Components

    • Food is composed of energy and non-energy components.
    • Energy is measured in calories, which are essential for bodily functions.

    Carbohydrates

    • Primary source of energy for the body.
    • Composed of sugars found in various foods, influencing blood sugar levels.

    Proteins

    • Essential for tissue repair, building and renewal.
    • Vital for organ repair and damaged tissue restoration.

    Fats

    • Play a crucial role in transporting vitamins throughout the body.
    • Contain essential fatty acids.

    Vitamins and Minerals

    • Not required daily but essential for overall health.

    Dietary Fiber

    • A vegetable element not digested by the body.
    • Promotes intestinal regularity.

    Role of Nutrients

    • Nutrients are substances found in food.
    • They drive biological activities within the body.

    Food from Animals

    • Animal products are a source of various micronutrients that are difficult to obtain from plants.
    • Examples of animal products include milk, eggs, and meat.

    Food Products from Animals

    Milk

    • Cows, buffaloes, sheep, goats, and camels are major milk producers.
    • Milk is considered an ideal food, rich in vitamins, minerals, proteins, carbohydrates, and fats.

    Eggs

    • Chickens, ducks, geese, and quails are raised for eggs and meat.
    • Eggs are high in protein and vitamins.
    • The yolk primarily consists of fat and contains vitamins, phosphorus, calcium, and iron.

    Meat

    • Meat is categorized into red and white meat.
    • Red meat, such as beef, goat, sheep, and pork, is high in fat.
    • White meat, including chicken and fish, has lower fat content.
    • White meat is considered healthier and easier to digest compared to red meat.
    • Meat is rich in proteins, vitamins, zinc, phosphorus, and iron.

    Food Pyramid

    • A food pyramid visually represents the optimal number of servings from different food groups to consume daily.
    • The first food pyramid was published in Sweden in 1974.
    • The USDA introduced the "Food Guide Pyramid" in 1992.
    • In 2005, the pyramid was updated to "MyPyramid".
    • In 2011, "MyPlate" replaced "MyPyramid".

    Food Safety Act of 2013

    • The Food Safety Act of 2013 strengthens the food safety regulatory system in the Philippines.
    • The Act aims to protect consumer health and facilitate market access for local food and food products.
    • The Act outlines the framework for implementing a "farm to fork" food safety regulatory system.

    Basic Food Safety Principles

    • The Act establishes guidelines to ensure food safety.
    • Food safety requirements should consider potential health risks associated with food consumption and identify risk management options.
    • Food business operators (FBOs) and regulatory agencies are responsible for safeguarding food safety and promoting knowledge about conditions that could compromise food safety.

    Types of Knives

    • Bread Knife: 8-10 inches, designed for slicing all types of bread.
    • Chef's Knife: 6-12 inches, a versatile knife used for various tasks.
    • Pairing Knife: 2.5-4 inches, ideal for coring and peeling.
    • Utility Knife: 4-7 inches, suitable for general manual work.
    • Santoku: 5-7 inches, a Japanese knife known for its "three virtues": cutting, slicing, and chopping.
    • Carving Knife: 8-12 inches, used for carving meat.
    • Boning Knife: 5-7 inches, with a narrow blade for deboning, trimming, and slicing.
    • Cleaver/Butcher's Knife: 6-8 inches, used for splitting large pieces of soft bone.
    • Filleting Knife: 6-9 inches, designed for thinly slicing raw or cooked meat or fish.
    • Serrated Knife: 4-5 inches, used for cutting products with a hard exterior and softer interior.

    Utensils

    • A tool held in the hand for household or culinary purposes, including food consumption.

    Grains and Cereals

    Grains

    • Seeds and fruits of cereal crops and other grasses that provide nutritional value and versatility.

    Cereals

    • Food made from grains, often processed grain products.

    Common Grains and Cereals

    • Rice: A staple food for more than half of the world's population
    • Wheat: Used to make flour for red pasta and pastries.
    • Oats: Commonly consumed as oatmeal or rolled oats.
    • Barley: Used in soups, stews, beer, and whiskey due to its fermentable sugars.
    • Quinoa: A complete source of protein, often used as a rice substitute.
    • Millet: A small seed grain used in various traditional dishes.

    Structure and Composition of Grain

    • Bran: The outer layer.
    • Endosperm: The inner layer, or the white seed.
    • Germ: The embryo of the grain.

    Benefits of Whole Grains

    • Provide fiber, vitamins, and minerals.

    Refined Grains

    • Grains that have been stripped of their bran and germ during milling processes.

    Characteristics of Refined Grains

    • Lower in fiber, vitamins, and minerals compared to whole grains.
    • May increase the risk of certain health problems.

    Whole Grains

    • Unrefined grains, including unrefined rice, brown rice, all oats, whole barley, and quinoa.

    Refined Grains

    • Include milled rice with the husk, bran, and germ removed, such as white rice and white flour.

    Processed Grains

    • Grains that have undergone milling processes.
    • Include flours and meals, finely ground forms of grains.

    Cracked Grains

    • Whole grains that have been broken into smaller pieces, such as cracked wheat and bulgur.

    Extruded Grains

    • Processed using extrusion techniques.

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