Nutrition Basics and Food Components
40 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

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.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    Food Selection PDF

    Description

    This quiz explores the vital components of nutrition, including carbohydrates, proteins, fats, vitamins, and minerals. Delve into the role these nutrients play in bodily functions and overall health. Discover how dietary fiber and other food elements contribute to a balanced diet.

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser