Zoe Khan - Food for Life Fall FE Study Guide PDF

Food for Life Final Exam Study Guide 1. List the 4 characteristics of a nutritious meal Carbohydrates, proteins, lipids, and nucleic acids. 2. Name the 5 characteristics of an aesthetically pleasing meal. Color, texture, shape, a...

Food for Life Final Exam Study Guide 1. List the 4 characteristics of a nutritious meal Carbohydrates, proteins, lipids, and nucleic acids. 2. Name the 5 characteristics of an aesthetically pleasing meal. Color, texture, shape, arrangement, and garnishing. 3. Explain the difference between food allergy and food intolerance. Food allergy is in the immune system and the immune system marks the food as harmful and triggers an allergic reaction. Food tolerance is in the digestive system and it has trouble processing certain foods. 4. Name 2 risk factors for developing a food allergy. Two risks are family history and age like young children are more likely to develop food allergies. 5. What is the most severe symptom of food allergies? The most severe symptom of anaphylaxis. It causes difficulty breathing, a drop in blood pressure, and loss of consciousness 6. List the 8 common food allergens. Peanuts, tree nuts, shellfish, fish, eggs, soy, wheat 7. List ways to treat food allergies and circle the best form of treatment.  7 ways is avoiding the allergen, carrying an epi-pen, antihistamines, corticosteroids, immunotherapy, emergency medical care, and keeping a food diary. 8. Government Nutrition Programs. Who does each of the following programs serve? How? a. WIC- Serves low-income pregnant, breastfeeding, and postpartum women, and children up to 5. Provides nutritious foods, nutrition education, and healh care referrals. b. SNAP- Serves low-income individuals and families, and offers financial assistance to buy groceries. Offers financial assistance to buy groceries. c. Farmer’s Market Nutrition Program- Serves WIC participants and low-income seniors. Provides coupons to purchase fresh fruits, vegetables, and herbs at farmer's markets. d. National School Lunch Program-Serves school children from low-income families. Helps offer free or reduced-price nutritious lunches during the school day. 9. Essential Nutrients- what are the main functions for each of the following nutrients? List a food source for each nutrient. a. Protein- builds and repairs tissues, makes enzymes and hormones, and is a building block of bones, muscles, and cartilage, skin, and blood. Food source: chicken, fish, beans, eggs  Carbohydrates- Provides energy for the body, especially the brain and the nervous system. Food source: bread, pasta, fruits, vegetables Fat- Provides energy, supports cell growth, protects organs, and keeps the body warm. Food Source: Avocados, nuts, olive oil, and butter. b. c. Water Maintains body temperature, lubricates joints, protects sensitive tissues, and helps digestion and nutrient absoprtion—food source: water itself, fruits like watermelon, vegetables like cucumber. d. Vitamins Supports various bodily functions like immune function, energy production, and blood clotting. Food source: Fruits oranges vitamin C, carrots vitamin A, dairy vitamin D, grains vitamin B. e. Minerals- Support various bodily functions, including building strong bones and teeth, regulating metabolism, and maintaining proper nerve function. Food source fruits, vegetables, meats, dairy products, whole grains. 10. WATER is the most essential nutrient because it must be replenished in the body REGUALRY. 11. List the order of the digestive system. What happens to the food at each stage?  a. Mouth- food is chewed and mixed with saliva, which contains enzymes that begin breaking down carbohydrates. b. ESOPHAGUS- The chewed food (bolus) is swallowed and travels down the esophagus through a series of muscular contractions called peristalsis. c. STOMACH- The food enters the stomach, where it is mized with gastric juices. These juices contain acid and enzymes that further break down proteins and become chyme d. SMALL INTESTINE- Chyme is slowly released into the small intestines, where digestion and nutrient absorption occurs. Nutrients are absorbed into the bloodstream through the walls of the small intestine. e. Large Intestine- The remaining undigested food passes into the large intestine. Water and electrolytes are absorbed, and the waste material is formed into stoop. 12. Define mechanical digestion. Mechanical digestion is the physical breaking down of food into smaller pieces, starting with chewing in the mouth and continuing with stomach movements. 13. Define chemical digestion. Chemical digestion is the process where enzymes break down food into small molecules that the body can use. 14. Chyme. is the semi-liquid mixture of partially digested food and digestive juices that forms in the stomach and moves into the small intestine. 15. Peristalsis is the wave-like muscle contractions that move food through the digestive tract. It occurs in the esophagus, stomach, and intestines. 16. Define the following digestive disorders. What causes each of them? How can they be prevented. a. Heartburn:Heartburn is a burning feeling in the chest from stomach acid rising up. It's caused by overeating, certain foods, or lying down after eating. Prevent it by eating smaller meals and avoiding trigger foods. b. Indigestion:Indigestion is discomfort in the upper stomach caused by eating too fast, fatty foods, or stress. Prevent it by eating slowly and managing stress. c. Constipation is having trouble passing stools, caused by low fiber, dehydration, or lack of exercise. Prevent it by eating fiber-rich foods, drinking water, and staying active. d. Diverticulosis is small pouches in the colon caused by a low-fiber diet. Prevent it by eating plenty of fiber from fruits, vegetables, and whole grains. e. Diarrhea is frequent, watery stools caused by infections or certain foods. Prevent it by practicing good hygiene and avoiding contaminated food and water. f. An ulcer is a sore in the stomach or small intestine caused by H. pylori bacteria or NSAIDs. Prevent it by avoiding excessive NSAIDs and treating H. pylori infections.  g. Gallstones are hard deposits in the gallbladder caused by too much cholesterol. Prevent them by maintaining a healthy weight and eating a balanced diet. Study your Pregnancy Nutrition Notes/ Study Guide