Term
| Which micronutrients are needed in greater amounts during pregnancy? |
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Definition
| Protein, folate, iron, zinc, & calcium. |
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Term
| What physical changes in pregnancy account for the increased needs in micronutrients? |
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Definition
-Mothers need more energy
-Fetus draws on mother's iron and calcium supply |
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Term
| How much calcium does a pregnant women need? Is this higher or lower than for non-pregnant women? Why? |
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Definition
-1,300 mg for teens and 1,000mg for adults
-Higher, and this is because intestinal absorption of calcium doubles early during pregnancy so at the end of the pregnancy the fetus can draw the calcium from the mother's blood supply |
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Term
| Discuss 2 dietary factors to consider if you are breastfeeding. |
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Definition
-Alcohol consumption
-Communicable diseases |
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Term
| Why is breast milk superior to formula? Is there anything breast milk lacks? |
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Definition
| Breast milk includes lactoferrin and other factors that protect the infant against infection. It also meets the nutritional needs of the infant. |
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Term
| List 3 benefits of breastfeeding for the infant and for the mother (3 for each). |
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Definition
Mothers: Emotional bonding to child, stronger bones, better healing postpartum
Infants: Protective factors, growth of friendly bacteria in an infant’s intestinal tract, helps absorb iron. |
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Term
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Definition
| Contains antibodies and white cells from the mother’s blood |
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Term
| What is the recommended weight gain during pregnancy? |
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Definition
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Term
| How many extra calories does a pregnant women need to eat during her pregnancy? During lactation (breast feeding)? |
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Definition
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Term
| How long does the American Academy of Pediatrics recommend that women exclusively breastfeed? |
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Definition
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Term
| What is a good age to introduce solid foods to babies? What is the best first food? |
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Definition
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Term
| Name three reasons why elderly people may be nutrient deficient. |
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Definition
-Loss of appetite
-Taking medications that interfere with nutrient absorption
-Poverty |
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Term
| What is the relationship between atrophic gastritis and B12 status in the elderly? |
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Definition
| Atrophic gastritis may lead to a B12 deficiency. |
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Term
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Definition
| Illness occurring as a result of ingesting food or water contaminated with a poisonous substance, such as a toxin or chemical, infectious bacteria. |
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Term
| What are food additives and why are they added to food? |
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Definition
| Any substance added to food, including substances used in production, processing, packaging, storing, or other stages. They are added to enhance the color, taste, texture, or stability/nutritional value of the food. |
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Term
| The refrigerator should be set at ________F. The “danger zone” is between _____ and _____ degrees F. |
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Definition
-Below 40 degrees
-40 to 140 degrees |
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Term
| List as many food safety mistakes that you can think of. How would you avoid them. |
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Definition
Mistakes:
-Excessive store-to-fridge lapse time
-Not washing hands before handling food
-Countertop thawing
-Cross contamination
-Using same spoon to taste and stir food
How to Avoid:
-Keep cold foods cold; keep hot foods hot
-Wash hands and surfaces often
-Refrigerate foods as soon as you get home from the grocery store
-Prevent cross contamination
-Refrigerate foods properly |
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Term
| Who are the groups at high risk for foodborne illness? |
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Definition
-Pregnant Women
-Young Children
-Older Adults
-People with Immune Systems Weekened by Disease or Medical Treament |
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Term
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Definition
| A list of ingredients, established by the FDA, that had long been in use and were believed safe. |
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Term
| Identify three nutrition-related problems of adolescents. |
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Definition
-Malnourished
-Eating disorders
-Obesity |
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Term
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Definition
| The ability of a substance to harm living organisms. All substances are toxic if present in high enough concentrations. |
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Term
| What are some potential risks of genetically engineered foods and crops? |
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Definition
-Inadequate controls
-Transfer of allergens
-Unpredictability
-Undesired gene movement
-Environmental hazards |
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Term
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Definition
| The inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways. |
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Term
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Definition
| Illness caused by eating food that contains a harmful toxin or chemical. |
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Term
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Definition
| Illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues. |
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Term
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Definition
| A toxic compound, produced by microorganisms, that harms mucous membranes, as in the gastrointestinal tract. |
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Term
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Definition
| A poisonous compound that disrupts the nervous system. |
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Term
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Definition
| State of danger, used to refer to any circumstance in which harm is possible. |
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Term
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Definition
| The ability of a muscle to contract repeatedly within a given time period without becoming exhausted |
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Term
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Definition
| Ability of the cardiovascular system to sustain effort over a period of time. |
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Term
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Definition
| Anaerobic energy metabolism pathway for the partial breakdown of glucose for energy. Energy released is used for ATP. |
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Term
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Definition
| Supports the growth of lactobacillus. |
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