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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
A field of study that researches the relationship between nutrition and genomics (the study of genes and gene expression).	nutritional genomics
The body mass once the fat mass has been subtracted. It contains mostly muscle but also organs and fluids.	lean body mass
funds critical services that keep older adults healthy and independent—services like meals, job training, senior centers, health promotion, benefits enrollment, caregiver support, transportation, and more.	Older American Act
the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.	food science
a group of persons having the joint duty to taste a product in order to determine factors relating to its flavor	taste panels
a sum of money provided to a company to further its business objectives. The term also can refer to a company's acquisition of long-term assets such as real estate, manufacturing plants, and machinery	capital investment
products defined by USDA as having: A change in the physical state or form of the product (such as milling wheat into flour or making strawberries into jam). The production of a product in a manner that enhances its value (such as organically produced products).	value added
any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.	Foodborne illness
rod-shaped Gram-negative enterobacteria; cause typhoid fever and food poisoning; can be used as a bioweapon	salmonella
A rare condition caused by E. coli O157: H7 that results in the destruction of red blood cells and kidney failure.	hemolytic uremic syndrome
the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen	listeria monocytogenes
responsible for foodborne botulism (ingestion of preformed toxin), infant botulism (intestinal infection with toxin-forming C. botulinum), and wound botulism (infection of a wound with C. botulinum). C. botulinum produces heat-resistant endospores that are commonly found in soil and are able to survive under adverse conditions.	clostridium botulinum
40 °F - 140 °F : the temperature that food is not safe to store	food danger zone
a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture	FATTOM
cleaning, cooking, chilling and cross contamination	the four c’s
Collective term for disease-causing microorganisms (microbes). Includes viruses, bacteria, and parasites. The most common source of foodborne illness.	Pathogen
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.	cross-contamination
bovine spongiform encephalopathy (BSE) A slow, degenerative, and deadly disease that attacks the central nervous system of cattle.	mad cow disease
generally recognized as safe Describes a substance that is believed to be safe to consume based on a long history of use by humans or a substantial amount of research that documents its safety.	GRAS
Customer buys the product, consumer uses the product, market sells the product	Customer, consumer, market
convert lbs to kg : lbs / 2.2 then multiply by g/kg. 14-18 = 0.85 g/kg > 18 = 0.8 g/kg	how to calculate protein needs
insulin is released by the pancreas to lower blood glucose, triggers cellular uptake of glucose and storage of glucose as glycogen in the liver and muscle tissue or triglycerides in fat tissue. Glucagon secreted by the pancrease stimulates glycogenolysis in the liver to break down glycogen into glucose.	How is glucose homeostasis regulated?
acid group connected to chain of carbon and hydrogen atoms	structure of fatty acid
When each carbon in a fatty acid chain is bonded with two atoms of hydrogen	saturated fatty acids
When a double bond occurs at just one point in the fatty acid chain, the molecule is called a	monounsaturated fatty acids
are fatty acids liquid at room temperature	unsaturated fatty acids
Fats made of mostly unsaturated fatty acids are	unsaturated fats
a fatty acid with two or more double bonds	polyunsaturated fatty acids
alpha-linolenic acid and linoleic acid are	essential fatty acids
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body	triglyceride
Lipids mode of two fatty acids and a phosphate group attached to a glycerol backbone	phospholipid
a lipid that contains four connecting rings of carbon and hydrogen	sterols
an animal sterol that is normally synthesized by the liver; the most abundant steroid in animal tissues	cholesterol
compounds that contain carbon, oxygen, and hydrogen and which are hydrophobic	lipids