Spice of Life Test #2 Review, Fall 2013

  1. Nutrition
  • Be able to discuss the USDA MyPlate nutrition recommendations (from the class handout), and your own nutritional intakes, particularly:
  • Name the 5 basic categories of food in the plate, and tell how many servings of each of these should you have per day (assuming a 2000 calorie diet)?
  • Within each dietary category, be familiar with the rules of thumb for healthy eating that are outlined in the pyramid itself (eg. Make half your grains whole, etc…).
  • Be able to pick five vitamins/nutrients. For all five, tell whether or not you get enough of them in your daily food intake (based on your food diaries), tell why that vitamin/nutrient is important, and tell a few foods that you could eat in order to make sure you get enough of that vitamin.
  • Be able to differentiate between fat-soluble and water-soluble vitamins.
  • Why do B vitamins have to be added to many wheat products, when whole wheat actually has most of them?
  • Be prepared to briefly discuss why the following food additive claims are myths:
  • Taking food additives can make up for a bad diet
  • Antioxidants prevent cancer and heart disease.
  • Drinks like SoBe are good sources of antioxidants
  • Natural foods are better for you than ..whatever an ‘unnatural’ food is
  • Discuss why food additives can actually be very dangerous (give 2 reasons)
  • Be able to discuss three vitamins that can be very dangerous when taken in megadoses. Be able to name them and to tell their toxic effects.
  1. Food Supplements
  • What are food supplements? Be able to give some examples.
  • How (and when) are food supplements regulated?
  • What are the dangers of food supplements? Be able to give at least 3 specific dangers.
  • What do the following terms mean, to the FDA?
  • Natural
  • Be able to differentiate between a structure/function a health claim, a qualified health claim and a nutrition claim. Be able to give an example of each (they do not need to be real examples)
  1. Food Safety
  • Outline how you would make a grocery-shopping trip that would minimize your chance of getting a foodborne illness.
  • Be able to discuss the FDA “Clean, Separate, Cook and Chill’ rules.
  • How can you make sure that your cutting board stays safe?
  • What is the ‘danger zone’ for food cooking/storage? Know the specific temperatures.
  • What is the 2 hour rule, and how does summer change it?
  • How hot should reheated leftovers be?
  • Differentiate between food spoilage and food poisoning
  • Differentiate between food poisoning and food infection?
  • For each microbe in the list below tell 1) what kind of microorganism it is (bacteria, virus, fungus), and where it is normally found in nature, 2) symptoms of the illness, 3) how the pathogen causes the symptoms and 4) how to prevent the disease.
  • E coli
  • Salmonella
  • Clostridium botulinum
  • Discuss the C.botulinum life cycle from the soil to the can to you. Make sure you tell which type of structure (cell or endospore) is active in each case.
  1. Food Preservation
  2. Be able to tell how each of the following processes helps to preserve food
  3. Drying
  4. Curing
  5. Fermentation
  6. Pickling
  7. Canning
  8. Low Acid (which types of food?)
  9. High Acid (which types of food?)
  10. Edible Coatings
  11. Cold
  12. Heat
  13. Why do low acid foods need to be canned using a pressure cooker?
  14. What is a pressure cooker, and how does it work?
  15. Given your knowledge of pressure cookers, be able to describe how they are able to specifically prevent botulism, even though boiling alone does not.
  1. Antioxidant Properties of Food
  • What is an oxidation-reduction reaction? In that reaction, what does it mean to be oxidized? To be reduced?
  • What are antioxidants? When they have their effects in our cells, do they get oxidized or reduced (in general)?
  • Why are antioxidants needed in our cells? (Be chemically specific…it is not enough to just say ‘they may help prevent cancer’).
  • Be able to name several (at least 3) different types of antioxidants that can be found in fruits/vegetables/other foods. How do you know if a fruit or vegetable is high in antioxidants just by looking at it?
  • What antioxidants are normally found in the twodrinks you tested (the one you specifically chose, and the kombucha)?
  • What are the dangers of getting too few antioxidants?
  • What are the dangers of getting too many antioxidants?
  • What is the best way to get enough antioxidants?