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63 notecards = 16 pages (4 cards per page)

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Chapter 9

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