front 1 Health literacy is: | back 1 the ability to understand basic health concepts and apply to one's own health decisions |
front 2 Types of educations in health literacy are: | back 2 formal education, nonformal education, and informal education |
front 3 What is health? | back 3 the state of complete physical, mental and social well-being and not merely the absence of disease or infirmity. |
front 4 Baby boomers are interested in: | back 4 Food news |
front 5 Baby boomers confused by: | back 5 food news |
front 6 Ever-evolving science of nutrition has: | back 6 progressed from three square meals a day & a well-rounded diet to MyPlate. |
front 7 Nutrition Facts panel must list per serving: | back 7 energy, fat, total food energy, food energy from fat, total fat, saturated fat, including trans fat. |
front 8 Judging reliability by testing: | back 8 the validity and reliability nutrition "news" by asking who, what, when, where and why. |
front 9 Nutrition facts label intended to: | back 9 provide consumers with reliable and useful information, help avoid nutritional excesses |
front 10 Health claims relate: | back 10 a nutrient or food component to risk of a disease or health-related condition |
front 11 Food labeling is approved by: | back 11 FDA |
front 12 Dietary supplements covered by: | back 12 food labeling regulations |
front 13 Food labels - structure/function claims offer: | back 13 the possibility that a food may improve or support body function |
front 14 Dietary Supplements are: | back 14 a group name for products that contain one or more dietary ingredients including vitamins, minerals, herbs or other botanicals, amino acids, and other substances |
front 15 Nutrient supplements may be recommended as a: | back 15 safety net and for specific subgroups |
front 16 Regulations and labeling is regulated by: | back 16 Dietary Supplement Health and Education Act of 1994. |
front 17 Dietary supplement labels must list: | back 17 ingredients & content. |
front 18 Ingredients must include: | back 18 vitamins, minerals, and macronutrients |
front 19 Content must be compared with: | back 19 RDI guidelines |
front 20 FDA estimates there are: | back 20 more than 29,000 supplements on the market with more added daily |
front 21 Majority of supplements used are: | back 21 multivitamin/multimineral supplements |
front 22 Scientific research is lacking for: | back 22 many herbal products |
front 23 With supplements you want to make sure they are: | back 23 free of contaiminants or impurities, such as natural toxins, bacteria, pesticides, glass, lead or other substances. |
front 24 Make sure supplements contain: | back 24 the stated amount of a dietary ingredient |
front 25 Make sure supplements are: | back 25 properly packaged |
front 26 Make sure supplements are made from: | back 26 ingredients that were properly handled |
front 27 Manufacturers must report all: | back 27 serious dietary supplement adverse events to the FDA |
front 28 There are major differences between: | back 28 how supplements and drugs are regulated and market |
front 29 Herbs are technically: | back 29 unapproved drugs |
front 30 Dietary supplements are regulated by the FDA as: | back 30 foods |
front 31 Dietary supplements: | back 31 do not have to meet the same standards as drugs and over-the-counter medications |
front 32 Drug-nutrient interactions have potential to: | back 32 reduce drug efficacy or absorption, interfere with disease control, foster nutritional deficiencies, influence food intake, absorption, and metabolism, provoke toxic reaction, dietary supplements may act as drugs |
front 33 An eating plan may not provide: | back 33 optimal amounts of all nutrients if the food has been improperly stored or overly processed. |
front 34 The more that is done to food before it is eaten: | back 34 the greater the loss of naturally present nutrients |
front 35 Vitamins, minerals, and fiber are: | back 35 particularly vulnerable to the effects of food processing. |
front 36 Functional foods generally regarded as foods that provide: | back 36 good health by containing physiologically active food components |
front 37 Manufactured functional food is: | back 37 a blend of food and pharmacy & food has one or more functional ingredients added |
front 38 Environmental working group created: | back 38 a ranking of produce from worst to best |
front 39 USDA maintains that organic foods are: | back 39 not safer than conventional foods |
front 40 Food and Drug Administration: | back 40 establishes federal standards & regulates most foods, drugs and cosmetics |
front 41 USDA: | back 41 monitors safety of meat, poultry, and eggs; educates the public |
front 42 CDC: | back 42 promotes general health & offers resources for consumers |
front 43 EPA = | back 43 environmental protection agency |
front 44 EPA: | back 44 ? |
front 45 Most common systems of foodborne illness: | back 45 may be mistaken for the flu |
front 46 Who are the high-risk groups for foodborne illness? | back 46 Elderly, pregnant women, and infants |
front 47 In the United States as many as 48 million illness and 3000 deaths per year are attributed to: | back 47 consumption of contaminated food or water |
front 48 The majority of foodborne illnesses are caused by: | back 48 bacteria |
front 49 Other causes of foodborne illnesses include: | back 49 viruses, parasites, and molds |
front 50 Foods containing animal proteins are: | back 50 the most frequent vehicles |
front 51 Foodborne illness is transmitted to people from: | back 51 within the food |
front 52 Symptoms that warrant medical attention of foodborne illness includes: | back 52 bloody diarrhea, a stiff neck with severe headache and fever, excessive diarrhea or vomiting and any symptoms that persist for more than 3 days |
front 53 Major cause of foodborne illnesses is: | back 53 unsanitary food handling |
front 54 Steps must be taken to prevent: | back 54 cross contamination between raw and cooked foods and through food handlers |
front 55 Mad Cow Disease: | back 55 is a progressive neurological disease of cattle, which is fatal |
front 56 Mad cow disease is: | back 56 caused by infected protein eaten by the cattle |
front 57 Mad cow disease is also called: | back 57 bovine spongiform encephalopath |
front 58 Food irradiation is used: | back 58 to reduce or eliminate pathogens that can cause foodborne illness |
front 59 Food irradiation is sometimes referred to as: | back 59 electronic pasteurization |
front 60 Food irradiation is the most: | back 60 extensively studied food-processing technique available in the world |
front 61 Federal law requires irradiated food to be: | back 61 labeled |
front 62 Food biotechnology is also known as: | back 62 GMOs |
front 63 GMOs: | back 63 combines plant science with genetics to improve food |