State4-HFamily& CommunityHealthQuizBowlStudyGuide
Released August 2019
Food&NutritionTableofContents
Disclaimer..........................................................................................................................................2References..........................................................................................................................................2CategoryI:BasicNutrition.............................................................................................................4CategoryII:FoodPreparationSkillsandStorage...................................................................8CategoryIII:NutritionandHealth.............................................................................................13CategoryIV:ConsumerInformation.........................................................................................17CategoryV:KitchenandFoodSafety........................................................................................18
RevisedAugust2019,byDanielleHammond-Krueger,MPH,R.D.,L.D.ExtensionProgramSpecialist
DevelopedbyJennaAnding,Ph.D.,R.D.,AssociateProfessor&ExtensionNutritionSpecialist
TexasA&MAgriLifedoesnotdiscriminateonthebasisofrace,color,religion,sex,nationalorigin,disability,age,geneticinformation,veteranstatus,sexualorientationorgenderidentityandprovidesequalaccessinitsprograms,activities,educationandemployment.
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Disclaimer: Objectives listedaremeanttohelp4-Hersstudyforthestate4-HFCHQuizBowl.ThisisNOTtobeviewedasthelistofquestionsthatwillbeasked.Questionswillbebasedontheconceptsandobjectivesoutlinedintheguide.
References:Toaddresstheidentifiedobjectives,teamsandcoachesshouldconsultwiththereferencesbelow.Foreachobjective,atleastoneappropriatereferenceisgiven.
Thenamesofthereferencesareabbreviatedasfollows:
1. AND=AcademyofNutritionandDieteticsCompleteFood&NutritionGuide,5thEditionRobertaLarsonDuyff,MS,RD,CFCS2017,HoughtonMifflinHarcourt ISBN978-0-544-52058-5
2. FOOD=AAFCSFood:AHandbookofTerminology,Purchasing,andPreparation,11thor12thedition.AmericanAssociationofFamilyandConsumerSciences;2006,ISBN0-8461-0005-3.Purchase:https://www.g-w.com/food-handbook-terminology-purchasing-preparation-2015oronlineasusedfromAmazon,Barnes&Nobles,orotherbookstores.
3. TexasA&MAgriLifeExtensionServicePublicationsNutrientNeedsataGlanceL-1875ORKnowYourNutrients–4-HGuideandSafeHomeFoodStorageB-5031https://agrilifebookstore.org/
4. USDAMyPlate(USDA)http://www.choosemyplate.gov/ten-tipsFocusonthesetipsheets:MyPlate,MyWins GotYourDairyToday?AddmoreVegetablestoYourDay VaryYourProteinRoutineFocusonFruits HealthyEatingforVegetariansMakeHalfYourGrainsWhole BeFoodSafe
5. 2015-2020DietaryGuidelinesforAmericansExecutiveSummary(DGA)http://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf
6. NewNutritionFactsLabel–KeyChanges–(FDA)https://www.fda.gov/files/food/published/The-New-and-Improved-Nutrition-Facts-
Label-%E2%80%93-Key-Changes.pdf
Aftereachobjectivethepreferredreferenceislisted.ForofficialQuizBowlcontestrules,consulttheTexas4-HQuizBowlGuide.
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CategoryI:BasicNutrition
A.Carbohydrate
1. Knowtheenergycontentofcarbohydrates.(AND,347-348)2. Comparesimpleversuscomplexcarbohydrates.Beabletogiveexamplesofeach.(AND,345-
347)3. Discussthepopularmythsaboutsugar(example:sugarcauseshyperactivity).(AND,348-
350)4. Discusslactoseintolerancewithrespecttosigns/symptoms,cause,andrecommended
treatment.(AND,667-670)5. Definefiberandbeabletodistinguishbetweensoluble,insoluble,betaglucan,andwhole
grainforms.Beabletolist/identifyfoodsourcesofeachtypeoffiberaswellasdiscusstheirhealthbenefits.(AND,350-354)
6. AccordingtotheAmericanDieteticAssociation,howmanygramsoffibershouldadultstryto
includeintheirdiets?Discusswhatmighthappeniftoomuchfiberisconsumed.(AND,353)7. Discusswaysahealthypersoncanincreasetheamountoffiberinhis/herdiet.(AND,359-
364)8. AccordingtotheInstituteofMedicine,whatpercentageofourenergyshouldcomefrom
carbohydrates?(AND,355)9. Understandtherolesthataddedsugarsplayinfood.Whattypesoffoodsarelikelyto
containaddedsugars?(AND,356-357,364-365)10. Discussthelinkbetweendietarycarbohydratesandthedevelopmentoftoothdecay(caries).
(AND,735-737)11. Whatwordsonafoodlabel,otherthan“sugar,”indicatethatafoodhasaddedsugar?(AND,
368)12. DiscusstheartificialsweetenersincludingacesulfameK,aspartame,saccharin,sucralose,
tagalose,andneotameincludingsweetnesscomparedtosugar,caloriccontent,anduseincooking.(AND,368-372)
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B.Protein1. Discusstheenergycontentofprotein.(AND,375)2. Discussthefunctionsofprotein.(AND,374-377)3. Whatarecompleteandincompleteproteins?Whatarefoodsourcesofthesetypesof
proteins?(AND,375)
4. Generallyspeaking,whatpercentage(range)ofourcaloriesshouldcomefromprotein?(AND,377)
5. Howmightproteinhelpsomeonemanagetheirweight?(AND,378)
6. Understandthedifferencebetweenessentialandnon-essentialaminoacids.(AND,373-374)
C.Fat1. Understandtheimportanceofdietaryfat.(AND,389-390)
2. Knowtheenergycontentofdietaryfat(kcal/gram).(AND,389)3. Knowthedifferencebetweensaturated,monounsaturated,polyunsaturated,omega-3,and
transfattyacidsincludingfoodsourcesandpotentialeffectsonbloodlipids.(AND,385-388;DGA27)
4. Explainthedifferencebetweendietarycholesterolandbloodcholesterol.Identifyfood
sourcesthatcontainhighamountsofcholesterol.(AND,405-406)5. Distinguishbetweensaturated-fat-free,lowsaturatedfat,fat-free,low-fat,light,low-fatmeal,
lean,extralean,cholesterol-free,andreducedfatfoods.(AND,403)6.Whatarephytosterols?Howmightphytosterolsbebeneficialtosomeonewithhigh
cholesterol?(AND,405)
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D.Vitamins1. Describethedifferencesbetweenwater-solubleandfat-solublevitamins.(AND,410)
2. Discussthefat-solublevitamins(A,D,E,K)withrespecttotheirmajorfunctions,what
happensifyouconsumetoomuchofthevitamin(excess/toxicities),andwhathappensifyoudon’tgetenough(deficiencies).Beabletoidentifymajorfoodsourcesofeachfat-solublevitamin.Arethereanyfat-solublevitaminsthatcanbemadebyourbody?Ifso,whichonesandhow?(AND,410-416;TexasA&MAgriLifeExtensionServiceL-1875,NutrientNeedsataGlance)
3. Discussthewater-solublevitamins(B-vitaminsandC)withrespecttofunctions,signsofa
deficiency,andsignsoftoxicities.Beabletoidentifymajorfoodsourcesofeachwater-solublevitamin.Arethereanywater-solublevitaminsthatcanbemadebyourbody?Ifso,whichonesandhow?(AND,417-423;TexasA&MAgriLifeExtensionService,L-1875NutrientNeedsataGlance)
E.Minerals
1. Discussthefollowingmineralswithrespectto(1)functionsinthebody,(2)signsofa
deficiency,(3)whathappensifyouconsumetoomuchofthemineral,(4)andmajorfoodsourcesofthatmineral:calcium,phosphorusfluoride,iodine,iron,potassium,selenium,sodium,magnesium,chloride,chromium,andzinc.(AND,425-442;TexasA&MAgriLifeExtensionServiceL-1875NutrientNeedsataGlance)
F.Fluids
1. Whatrole(s)doeswaterplayinthebody?(AND,443-444)2. Howmuchwaterisintheaveragebody?(AND,443)3. Generallyspeaking,howlongcouldapersonlivewithoutwater?(AND,443)
4. Discussthegeneralrecommendationforwater/fluidintakeandthefactorsthatmayaffect
thatrecommendation.(AND,444-448)5. Knowthedifference(s)betweenhardandsoftwater.(AND,84)6. Bottledwatercanbeoneofseveraltypes.Whatisthedifferencebetweenartesianwater,
mineralwater,purifiedwater,sparklingwater,andspringwater?Whichgovernmentagencyregulatesbottledwater?(AND,85-86)
7. Howmuchwater(perperson,perday)shouldyoukeeponhandincaseofanemergency?
(AND,84)
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G.Foodadditivesandbiotechnology1. Beabletodiscussthedifferencebetweenenrichedandfortifiedfoods.(AND,134-135,
419)2. Whichgovernmentagencyisresponsiblefortheregulationoffoodadditives?(AND,133)3.Whendiscussingfoodadditives,whatismeantbytheinitialsGRAS?(AND,139)
4. Discussthefollowingcategoriesoffoodadditiveswithrespecttotheirfunction(s)infood
preparation/processing:(AND,135-138)(a)emulsifiers (b)anti-cakingagents (c)humectants (d)leaveningagents (e)pHcontrolagents (f)sulfites (g)thickeners/stabilizers (h)antioxidants (i)citricacid
(j)anti-microbialagents (k)sodiumnitrite (l)tocopherols (m)calciumpropionate (n)maturing/bleachingagents (o)flavorenhancers (p)carrageenan 5. Whatisirradiation?Knowthetypesoffoodscommonlyirradiatedandwhy.Howare
irradiatedfoodsidentified?(AND,131-132)6. Whattypesofpesticidesareusedtoprotectcrops?Whichgovernmentagencymonitors
pesticideresiduesinfood?(AND,117-118,120)7. Whatismeantbytheterm“organicallygrown?”Whatarethebenefitsoforganically
producedfood?(AND,120-122)8. Whataretheproposedbenefitsofgeneticallymodifiedfoods?(AND,124-125)
H.DietaryGuidance(DietaryGuidelinesandMyPlate)
1. AccordingtotheUSDAandtheUSDHHS,whatpercentageofAmericanhouseholds havedifficultiesinacquiringenoughfoodtomeettheirneeds?(DGA)
2. Define“foodaccess”andthefactorswhichinfluencefoodaccess.(DGA)3. TheDietaryGuidelinesforAmericansaretargetedtowardsindividualsofacertain
age.Whatisthatagerange?(DGA)4. Whatmineralisoftenconsumedinexcess?(DGA)5. Whatarethecurrentsodiumintakerecommendations?(DGA)5. AccordingtotheDietaryGuidelinesforAmericans,whatarethecurrent recommendationsforsaturatedfatandaddedsugars?(DGA)
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6. Understandthetypeandamountoffishthatapregnantwomancaneatandwhy.Also,be
abletolistthosespeciesoffishthatapregnantwomanshouldnotconsume.(DGA)7. Describevitaminrecommendation(s)forindividuals50yearsofageandolder(DGA).8. UnderstandthefoodgroupsfeaturedinMyPlateincluding:(a)theamountneeded
foroneounceofgrainsorproteinfoods;(b)theamountoffruits,vegetables,ormilkfoodsthatequalonecup;and(c)recommendationsspecifictoeachfoodgroup.(USDA)
9. Beabletoidentifysourcesofwholegrainsandexplainhowtoincreasewholegrainsinone’s
diet.(USDA)
CategoryII:FoodPreparationSkillsandStorage
Note: Properfoodpreparationandstoragerequiresskillsandknowledgeinfoodsafety.
Therefore,manyoftheseobjectivesaddressfoodpreparation/storageandfoodsafety.
A.Milk&MilkProducts
1. Understandtherecommendedguideline(s)forthestorageofbutter,includingtemperatures
andlengthoftime.(FOOD,64;TexasAgriLifeExtensionServiceB-5031,SafeHomeFoodStorage)
2. Naturalcheese,processedcheese,andcream-knowthedifferentcategoriesandthe
standardsthatmustbemet.(FOOD,64-65)3. Understandtherecommendedguideline(s)forthestorageofcheese,includingtemperatures
andlengthoftime.(FOOD64-65)4. Whyismilkhomogenized?(FOOD,67)5. Discussthebenefitsofmilkpasteurization.(FOOD,67)
6. Understandtherecommendedguideline(s)forthestorageofmilk,yogurt,andbuttermilkincludinglengthoftime.(FOOD,69;TexasAgriLifeExtensionServiceB-5031,SafeHomeFoodStorage)
7. Explainthedifferencesbetweenicecream,icemilk,andsherbet.(FOOD,69-70)
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B.Meat/Fish/Poultry/Eggs1. Compareroasting,ovenbroiling,andgrillingasdryheatcookingmethods.(FOOD,
77)2.Discussthethreemethodsofcookinginliquid.(FOOD,81)
3. Discusshowtodeterminethedegreeofdoneness(usingameatthermometer)forbeef,lamb,veal,pork,andham.(FOOD,82)
4. Discussusingthemicrowavetocookmeats,includingmethodstopromoteeven cooking.(FOOD,84)5. Describemethodsfordeterminingfreshnessoffreshfinfish,freshshellfish,andfrozenfish.
(FOOD,85-86)6. Understandtherecommendedguidelinesforthestorageoffishproducts,includingthe
amountoftimeproductscanberefrigerated/frozenbeforeuseandproperstorageandthawingmethods.(FOOD,86-87;TexasAgriLifeExtensionServiceB-5031,SafeHomeFoodStorage)
7. Describehowtodetermineiffishisproperlycooked.Includeageneralmethodtoestimate
theamountoftimeneededtocookfish.(FOOD,88-89)8. Understandtherecommendedguidelinesforthestorageofpoultryproductsincludingthe
amountoftimeturkeyandchickenproductscanberefrigerated/frozenbeforeuse,andproperstorageandthawingmethods.(FOOD,92-96;TexasAgriLifeExtensionServiceB-5031,SafeHomeFoodStorage)
9. Discussthewhippingpropertiesofeggsanddescribetheconditionsforgettingthebest
results.(FOOD,98)10. Discusstheuseofmicrowavesforpreparingeggs.Includesituationswherecautionshould
beused.(FOOD,98)11. Discussthepropercareandhandlingofeggs.(FOOD,98)12. Whatisthepurposeof“beating”eggwhiteswhenpreparingomelets?(FOOD,98)13. Whatistheproperprocedure(s)forhandlingandstoringfrozeneggproducts,liquidegg
products,anddriedeggproducts?(FOOD,99-100)14. Identifytherefrigeratorstoragetimesforgroundbeef.(FOOD,76)
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C.Fruits1. Discussdifferentusesforapples,includingexamplesofspecifictypesofapplesforeachuse.
(FOOD,101)2. Understandtherecommendedguidelinesforthestorageoffreshfruits,includingmethods
toachieveandmaintainripeness/freshness.(FOOD,102-103;TexasAgriLifeExtensionService,B-5031,SafeHomeFoodStorage)
3. Discusswhattolookforandwhattoavoidwhenchoosingapples,avocados,bananas,blueberries,cantaloupes,grapefruit,grapes,honeydew,kiwifruit,oranges,peaches,pears,strawberries,andwatermelon.(FOOD,103-107)
4. UnderstandhowfruitfitsintoMyPlaterecommendations.(MyPlate)
D.Vegetables1. Beabletoidentifycruciferousvegetables.(FOOD,108)
2. Understandtherecommendedguidelinesforthestorageofcanned,frozen,anddriedvegetablesincludingbeststoragetemperaturesandlengthoftime.(FOOD,108-109;TexasAgriLifeExtensionService,B-5031SafeHomeFoodStorage)
3. Understandtherecommendedguidelinesforthestorageoffreshvegetables,includingbest
storagetemperaturestomaintainfreshnessandlengthoftime.(FOOD,110-114;TexasCooperativeExtension,B-5031SafeHomeFoodStorage)
4. Discusswhattolookforandwhattoavoidwhenchoosingasparagus,broccoli,
corn,lettuce,peas,peppers,potatoes,squash,andtomatoes.(FOOD,109-113)
5. Discusswhatdeterminestheamountoftimeneededtocookavegetable.(FOOD,114)
E.GrainProducts
1. Discussthedifferencebetweencornmeal,enrichedcornmeal,corngrits,
hominy,andcornstarch.(FOOD,119)
2. Understandtherecommendedguidelinesforthestorageofgrainandcerealproductsincludingrefrigeration/freezingandlengthoftime.(FOOD,122-124;TexasAgriLifeExtensionService,B-5031SafeHomeFoodStorage)
3. Comparethefollowingtypesofflour:all-purpose,bread,semolina,soyenriched,andself-
rising.(FOOD,121-123)
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F.FatsandOils1. Whatisthedefinitionofafat?Whatisthedefinitionofoil?(AND,388-389;DGA)2. Discusstheoriginandusesofanimalfatshortenings(lard,tallow).(FOOD,128;Texas
AgriLifeExtensionService,B-5031SafeHomeFoodStorage)3. Discussthedifferencesamongcanolaoil,oliveoil,tropicaloils,sesameoils,andmarineoils
includinganydistinguishingnutritionalfactorsandreasonsforuse.(FOOD,128-131)4. Discusstherecommendedguidelinesforthestorageofvariousfats,vegetableshortening,
andoils.(FOOD,132)5. Discussthedefinitionofsmokepoint(pertainingtofatsandoils)anditsimportancewhen
fryingwithfatsandoils.(FOOD,132)6. Identifyhowarouxismade.(FOOD,62)
G.FoodPreservation
1. Explainthedifferencesbetweenhotpackandrawpackmethodsofpackingtomatoesand
othervegetablesandfruitsintojars.(FOOD,170)
2. Differentiatebetweenjelly,jam,freezerjam,conserves,marmalade,preserves,andfruitbutter.(FOOD,172-173)
3. Discusshowtopackagefruitsandvegetablesforfreezing.Whattypesoffood
shouldnotbefrozen?(FOOD,175-178)
4. Cananindividualuseamicrowaveoventodryfruits?Whyorwhynot?(FOOD,167)
5. Discusscharacteristicsofaqualityfreezercontainerthatshouldbeusedwhenfreezingfoods.(FOOD,175)
6. Whatarethe2typesofcannersusedforhomefoodpreservation?(FOOD,168-170)7. Whencanninglowacidfoods,whattypeofcannershouldbeused?(FOOD,167-170)
8. Howoftenshouldaconsumertesttheaccuracyofapressurecannerdialgauge?
Whatdeterminesif/whenthepressuregaugeshouldbereplaced?(FOOD,168)
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9. Discusstipstofollowwhendrying,canning,andfreezingtoensureasafeandqualityproduct.(FOOD,167-178)
10. Identifymethodstostoredriedfood.(FOOD,167-173)
H.Weights,Measures,andCanSizes
1. Understandthecommonunitsofweightandvolume.Beabletoconvertfromoneunitto
another(e.g.16tablespoons=1cup).(FOOD,38-39)
2. Knowtheapproximatemeasure(incups)ofcommercial-sizedcans.(FOOD,165-166)
I.Miscellaneous1. Describethedifferencesbetweenrawsugar,granulatedwhitesugar,powderedsugar,and
brownsugarincludingusesforeach.(FOOD,125)
2. Whatisyeast,howdoesitwork,andinwhatformscanitbepurchased?(FOOD,134)
3. Identify/definethefollowingfoodscienceterms:antioxidant,carotenoids,chlorophyll,dehydration,denaturation,hydration,kilocalorie,kosher,pickling,rancidity,smokepoint.(FOOD,50-52)
4. Identify/definethefollowingfoodsandcookingterms:julienne,lukewarm,meringue,
puree,alacarte,aldente,alaking,almandine,aujus,baklava,bisque,bouillabaisse,bouillon,bratwurst,caviar,chitterlings,chorizo,crepes,dujour,entree,hasenpfeffer,hollandaisesauce,kimchee,luau,hord’oeuvres,matzos,pareve,pita,roux,sushi.(FOOD,53-63)
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CategoryIII:NutritionandHealth
A. Obesity1. WhatisBodyMassIndex(BMI),howisitcalculatedandwhatdothenumbersmean?(AND,
627-628)
2. Namethehealthrisksassociatedwithbeingoverweightorobese?(AND,630-632)3. Whatisobesity?Whatareyourchancesofbecomingobeseifoneofyourparentsisobese?
Howmanycaloriesmakeuponepoundoffat?(AND,628-629,638)
4. Understandthemeaningofthefollowingtermsoftenfoundonfoodlabels:calorie-free,reduced,high,goodsource,lite,light,healthy,lean,low-calorie,reducedorfewercalories,andlowcaloriemeal.(AND,641)
B.BloodPressure/HeartDisease
1. Listriskfactorsfordevelopingheartdisease.Whyshouldwebeconcernedaboutheart
disease?(AND,683-684)
2. Whatischolesterol,andhowisitconnectedtoheartdisease?(AND,684-689)
3. DiscussthedifferencesbetweenHDL-andLDL-cholesterol.(AND,685-687)
4. HowcansomeoneincreasetheirHDLbloodlevelanddecreasetheirLDL-bloodlevel?(AND,685)
5. Whataresomedietaryfactorsthatcanleadtoelevatedcholesterollevels?Whichfactor(s)
is/aremostsignificant?(AND,685-690)
6. Whataretriglycerides?Whatcausesbloodtriglyceridestobecomeelevated?Whataresomewaystoreducetriglycerides?(AND,686-687)
7. Whatishighbloodpressure(alsoknownashypertension)?Whataresomeofthehealth
risksassociatedwithhighbloodpressure?(AND,693)
8. Whatareriskfactorsfordevelopinghighbloodpressure?(AND,693-696)
9. Asageneralguideline,whatnutrientmayberesponsibleforincreasingbloodpressureinsomehypertensiveindividuals?Howmuchofthisnutrientshouldyourdietbelimitedtoinordertoserveasaprecautionagainsthighbloodpressure?(AND,694)
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10. Therearesomenutrientsthatmayhelppromoteoptimalbloodpressureiftheyareconsumedinadequateamounts.Whatarethey?(AND,696-697)
11. Howcanapersonlowertheirriskfordevelopinghighbloodpressure?(AND694-697)
C.Cancer
1. Whatiscancer?Whataresomeoftheknownriskfactors?(AND,713-714)
2. Discusstheroleantioxidantsplayincombatingfreeradicals/oxidation.(AND,714)
3. Whatarephytonutrients/phytochemicals?Inwhatfoodswouldyoufindthefollowingphytochemicalsandhowmighttheybebeneficialtoourhealth:betacarotene,lutein,lycopene,anthocyanins,flavanols,soyprotein,andphytoestrogens.(AND448-453)
D.Osteoporosis
1. Whatisosteoporosis?Howisitdiagnosed?(AND,738,741)2. Whatarethedietaryandnon-dietaryriskfactorsassociatedwithosteoporosis(AND,738-
741)3. Whyarewomenmorelikelytodeveloposteoporosis?(AND,741)
4. Howmightcaffeine,alcohol,andsmokingimpactcalciumabsorption?(AND,739)
5. Whatisconsideredtobetherecommendedadequateintake(AI)ofcalciumfordifferentagesandstagesoflife?Beabletoidentifyfoodsourcesofcalcium.(AND,739)
6. Whataretheadvantagesofgettingcalciumfromdairyfoodsratherthanfromfortified
foodsand/orsupplements?Whatarethegeneralguidelinesforusingcalciumsupplements?(AND,427-428,739)
E.Diabetes
1. Whatisdiabetes?Whataresomeofthesymptoms?(AND,698,700)2. Compareandcontrastthedifferenttypesofdiabetes(Type1,Type2,andGestational).
(AND,698-699)3. WhatareriskfactorsfordevelopingType2diabetes?(AND,700-701)4. Whathealthproblemscanbeassociatedwithdiabetesifthediseaseisnot controlled?(AND,699-700)
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5. Discusstheimportanceofmealtiming,testingbloodsugarlevels,physicalactivity,andmaintainingahealthyweightforgoodcontrolofdiabetes.(AND,702-713)
F.FeedingInfantsandChildren1. Whatiscolostrum?Howdoesitprotectanewbornfrominfections?(AND,460)2. Whatistheminimumagethatinfantsarereadytobegineatingsolidfoods?(AND, 476)4. Whatistheminimumagethatiron-fortifiedcerealsandstrainedfruitsand vegetablesshouldbeintroducedtoinfants?(AND,478-479)5. Whyshouldinfantsnotbegivensolidfoodsfromabottle?(AND,478)6. Whattypeofcerealisleastlikelytocauseanallergicreactionininfants?(AND,478)7. Whyshouldinfantsnotbefeddirectlyfromajar?(AND,485)8. Whyisitnotsafetogiveinfantshoneybeforetheirfirstbirthday?(AND,478)9. Certainfoodsshouldnotbegiventochildrenunder4yearsofagebecausetheycancause
choking.Whatarethosefoods?(AND486-488)
G.NutritionforOlderAdults1. Thereareseveralriskfactorsforpoornutritionthathavebeenidentifiedforolderadults.
Beabletolistthem.(Hint:DETERMINE)(AND,589)2. Whyarethefollowingnutrientsimportantforolderadults:protein,calcium,vitaminD,
iron,VitaminA,folate,vitaminB6andB12,andzinc?(AND,578-583)3. Howdoesanolderperson’ssenseofthirstchange?(AND,584)
H.Anemia
1. Whatisanemia,andwhataresomeofitssymptoms?(AND,722-723)
2. Whatnutrientdeficienciesarelinkedtoanemia?(AND,723-725)
3. Discusspossiblereasonswhyyoungtomiddle-agedwomenneedmoreironintheirdietsthanmen.(AND,723)
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4. Discussgoodfoodsourcesofiron;comparehemevs.non-hemesources.(AND,439)5. Whatisagoodwaytoimproveabsorptionofironfromplantsources?(AND,439)
I.VegetarianDiets
1. Comparelacto-ovovegetarian,lacto-vegetarian,flexitarian,andvegandiets.(AND,53-54)2. Avegandietthatisnotwellplannedmaybelackinginseveralnutrients.Whatarethese
nutrients?(AND,54-56)3. Discussthepotentialhealthbenefitsfromeatingavegetariandiet.(AND,54)
J.DietarySupplements
1. Whomightbenefitfromavitaminand/ormineralsupplement?(AND,316,318) 2. Define“ergogenicaid”andbeabletogiveexamplesofsupplementsadvertisedasergogenic
aids.(AND,619-620)3. Howaredietarysupplementsregulated(thinkDietarySupplementHealthEducationAct)?
WhataretherolesoftheFDAandFTCinrelationtodietarysupplements?(AND,328,333)4. Whatinformationisrequiredonthelabelofadietarysupplement?(AND340-341)
K.FoodAllergies1. Whatisthedifferencebetweenafoodallergyandafoodintolerance?(AND,653)2. Whichfoodsaremostlikelytocauseallergicreactionsinadultsandinchildren?Howlong
dofoodallergieslast?(AND,654-655)3. Whatarethethreemostcommonsymptomsofafoodallergy?(AND,655)4. Understandglutenintolerance;whatitisandhowitistreated.(AND,670-673)
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CategoryIV:ConsumerInformationA. FoodLabel
1. Whatismeantby%dailyvalue?(AND,786)2. Healthclaimsonfoodlabelsareregulatedbywhichgovernmentagency?(AND,144)
3. DiscussthefeaturesoftheNutritionFactspanel.(FDA,NewNutritionFactsLabel;AND,
144)4. Whymight%DailyValuesnotapplytoeveryone?(AND,786)5. Whatdeterminestheorderoftheingredientlist?(AND,147) 6. Whyisitimportanttolistingredientsonthefoodlabel?(AND,147)7. Howdostructure/functionclaimsdifferfromhealthclaimsonfoodlabels?(AND,149-150)8. Identifyanddiscusskosherandhalalsymbols,includingthemeaningofthesymbol.(AND,
154)9. Discusshealthwarningsforfoodallergensandspecialconditionsthatmightappearonthe
foodlabel.(AND,150-151)10. Whatarethedifferencesbetweenfoodslabeled“100%organic,”“organic,”and“madewith
organicingredients”?(AND,152-153)
B.FoodStandards1. WhatdoestheUSDAshieldonacartonofeggsmean?(FOOD,96-97)2. Howisthesizeofaneggdetermined?(FOOD,96-97)
C.Miscellaneous1. DiscussthepurposeoftheUniversalProductCode.(AND,154)2. Whenevaluatingnutritioninformationonawebsite,whataresomethingsoneshouldlook
fortomakesurethewebsiteiscredible?(AND,753-754)
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CategoryV.KitchenandFoodSafety
A.FoodSafetyattheGroceryStore1. Knowthedifferencebetweenthefollowingtermscommonlyfoundonfoodpackages(AND,
152):
a.“sell-by”or“pull”date b.“useby”or“bestifusedby(before)date”c.“packdate”
2. Afterpurchasingperishablefoodsatagrocerystore,theyshouldbestoredwithinacertain
amountoftimetomaintainsafety.Whatistherecommendedlengthoftime?(AND,197-198)
B.FoodborneIllness
1. Whichgroupsofindividualsaremostsusceptibletoafoodborneillness?Whataresome
commonsymptomsofafoodborneillness?(AND,222-223)2. Whatisthe“DangerZone?”Howdoestemperatureplayaroleinpreventingfoodborne
illness?Whatdoesfreezingdotobacteria?(AND198,201)3. Whatdobacterianeedtosurviveandmultiply?(AND,220)4. Befamiliarwiththefollowingbacteriawithrespectto:(a)wheretheyarefound,
(b)foodsthatarecommonlyassociatedwiththebacteria,(c)howtheillnessistransmitted,(d)waystopreventfoodborneillnessesassociatedwiththedifferentbacteria:(AND,220-223)
a.Salmonella b.Campylobacterjejunic.Clostridiumperfringens d.Staphylococcusaureuse.Listeriamonocytogenes f.Clostridiumbotulinumg.Escherichiacoli h.Vibriovulnificus i.Yerseniaenterocolitica
5. Listcommonfoodsafetymistakesorunsafefoodhandlingpractices.(AND,195)6. Whyshouldaconsumernotroastmeatatlowoventemperatures(lessthan325 degreesF)forlongperiodsoftimeorevenovernight?(AND,211)7. Towhattemperatureshouldleftoversbereheated?(AND,216)
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8. Refrigeratorsshouldbekeptwithinwhatrecommendedtemperaturerange?(AND,198)9. Howshouldfoodthatmaybecontaminatedbehandled?(TexasAgriLifeExtension
Service,B-5031,SafeHomeFoodStorage)10. HowmightapersonbecomeinfectedwithHepatitisA?(AND,224)11. Howmightsomeonecontracttrichinosis(Trichinellaspiralis)?(AND,226)12. Howmightapersonbecomeinfectedwiththeparasitetoxoplasmosis?Knowdirectand
indirectmethodsofexposuretothisparasite.Whoisatspecialrisk?(AND, 225-226)13. Know/understandthesituationsforwhichapersonshouldseeadoctorduetoasuspected
foodborneillness.(AND,224)14. Discusswhataconsumershoulddoifhis/herfreezerstops.Howdoyouknowwhetherto
refreezeordiscardmeat,poultry,vegetables,orcookedfoods?(AND, 208,201-204)
C.KeepingYourKitchenSafefromaFoodborneIllness
1. Knowthestepsforproperhandwashing.(AND,192)2. Definecrosscontamination.Giveanexampleofhowthismayoccur.(AND,195)3. Knowthepropertemperaturesforstoringfoodinthepantry,refrigerator,andfreezer.
(AND,197-204)4. Whattypesofdishesarenotsafeforusewithfoodandwhy?(AND,216)5. Whatisthebestmethodforstoringcookedfoodssotheyarecooledrapidly?(AND,200;
TexasAgriLifeExtensionServiceB-5031SafeHomeFoodStorage)6. Whereisthebestplaceintherefrigeratortostorerawmeat,fish,poultry,andeggsand
why?(AND,197)7. Whatis“freezerburn”andhowdoesitaffectfood?(AND,205)8. Understandbasicprinciplesofsafefoodpreparationandservice.(AND,208-218)9. Understandhowtotellwhenaneggisproperlycookedbasedonthemethodused. (AND,211-214)10. Whenisitsafetorefreezeafrozenfoodthathasbeenpartiallythawed?(AND,205)
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11. WhatarethefourmainprinciplesofFightBac!(FOOD,49)12. Understandtheguidelinesforusingaslowcookertocookfoodssafely.(AND,211)13. Ifacontainerisnotlabeled“microwavesafe”howcanyoudetermineifitissafetousein
themicrowave?(AND,214)14. Whencookingorreheatingfoodsinthemicrowave,whatisthepurposeof“standingtime”?
(AND,215)
