Final Exam Review: Nutrition and Foods I

It would be a good idea for you to review materials on the class website:

Topics included on the exam:

  • Bacterial growth and frozen food
  • Botulism, listeria, salmonella, E.coli, staphylococcus, trichinosis
  • Calories per gram of nutrients (4 cal/gram for carbohydrates and proteins; 9 cal/gram for fats)
  • Careers related to nutrition and foods
  • Causes of hunger and ways to address world hunger
  • Cooking methods to reduce fats (broiling, grilling)
  • Definition of nutrition, nutrients
  • Dietary claims on labels
  • Eating disorders
  • Food borne illnesses/pathogens: E.Coli, Clostridium botulinum, Salmonella, Clostridium Perfringens, Listeria, Stappyloccoccus aureus, Campylobacter jejuni) ( )
  • Storage of perishable foods: where and how long?
  • Enriched versus fortified foods
  • Etiquette
  • When one should begin eating
  • How you select something to eat on a menu when you are a guest
  • How to put out a grease fire
  • Human resources (time and energy)
  • Ingredients in a recipe
  • Lipids:
  • Cholesterol: HDL versus LDL
  • Fats
  • Maslow’s basic needs (see
  • Meaning of “nutrient density”
  • Measurements: Cups to ounces, tablespoons etc.
  • Minerals:
  • Macro or major minerals: calcium, phosphorus, sodium, potassium, magnesium, chloride
  • Micro or trace minerals: iron, selenium, fluoride, copper, iodine
  • Relationship between soda and the absorption of calcium
  • Most common food group world wide: cereal grains
  • MyPyramid: information used to determine for each individual, categories, serving sizes and recommendations
  • Nutrient groups
  • What they are (carbohydrates, fats, proteins, vitamins, minerals, water)
  • Good food sources of each nutrient group
  • Nutrition Facts Label
  • Information found there (groupings and percentages)
  • How to read it
  • Reducing calories using fruit juice to can fruits.
  • Relationship between obesity and diabetes
  • RSVP
  • Safe food storage (1 to 2 hours out when temperature is less than 90 degrees F, 4-6 hours in a dead refrigerator and 48 hours in a dead freezer if the freezer is full)
  • Safe location(s) to defrost food (microwave, refrigerator)
  • Saving money when planning meals and eating out
  • Shopping for food (grocery lists help prevent impulse buying)
  • Table setting: Where the fork, knife and spoon go
  • Three conditions for bacterial growth (warmth, moisture and food)
  • Treating a burn.
  • Types of knives (bread, chef, paring, butcher)
  • Unit pricing and price comparisons
  • Using an electric mixer
  • Vegetable sources of proteins, type of proteins in vegetables (incomplete)
  • Vitamins: know food sources, functions and deficiencies
  • Fat Soluble
  • Vitamin A: deficiency leads to night blindness, eye disorders and cracked skin as well as respiratory infections
  • Vitamin D: deficiency disease is rickets in children and osteoporosis/osteomalacia in adults
  • Vitamin E: important antioxidant
  • Vitamin K: helps blood clot and assists proteins with bone health
  • Water soluble
  • B vitamins help body release energy from carbohydrates, fats and proteins
  • B1 (Thiamine: deficiency is BeriBeri)
  • B2 (Riboflavin: deficiency is Angular cheilitis)
  • B3 (Niacin: deficiency is pellagra)
  • B5 (Pantothenic Acid: deficiency is rare)
  • B6: (Pyridoxine: deficiencies are rare but could involve skin disorders, irritability and insomnia)
  • B9: (Folate: Works with B12 to build red blood cells and form genetic material, use proteins and protect against heart disease. Important during pregnancy for brain development)
  • B12: (Cobalamin: deficiency is pernicious anemia)
  • C: (Ascorbic Acid: deficiency is scurvy)
  • H: (Biotin: deficiencies are rare but can come from eating too many egg whites)
  • Weight control and issues: How do you have a healthy BMI?
  • How to use a knife/problems with a dull knife