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FOS 2001 Final Exam: Questions With Perfect Solutions
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FOS 2001 Final Exam: Questions With Perfect Solutions
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FOS 2001 Final Exam: Questions With Perfect SolutionsListeria monocytogenes Right Ans - May grow in cooler temperatures, such
as the fridge, found in raw or undercooked meats, unpasteurized dairy
products including soft cheeses, deli meats or hot dogs
nutritional genomics Right Ans - Focuses on the interaction between
diet/nutrition and the human genome
lean body mass Right Ans - mass of bones, organs, muscles, connective
tissue and water
Older American Act Right Ans - Federal law that established a nutritional
services program that aids people 6 and older- "meals on wheels"
food science Right Ans - the applied science devoted to the study of food
taste panels Right Ans - a group of persons having the joint duty to taste a
product to determine factors relating to its flavor
capital investment Right Ans - refers to funds invested in a firm or
enterprise for furthering its business objectives
value added Right Ans - having features added to a basic line or model for
which the buyer is prepared to pay extra
food borne illness Right Ans - any illness resulting from the food spoilage
of contaminated food, pathogenic bacteria, viruses or parasites that
contaminate food
salmonella Right Ans - a type of food poisoning causes by the salmonella
enterica bacterium, commonly contracted from eggs and poultry
Hemolytic Uremic Syndrome Right Ans - Secondary illness caused by E.
coli. It causes kidney failure in young children and can lead to death
Clostridium botulinum Right Ans - Can grow in low oxygen environment;
found in canned foods with low-acid foods such as corn, potatoes or green
, beans. Very deadly, heat rigorously to rid, produces spores that are difficult to
kill.
food danger zone Right Ans - 40-140 degrees F. Temperatures that food
should not be in because bacteria will grow.
FATTOM Right Ans - (Food, Acid, Temperature, Time, Oxygen, Moisture)
used in the food service industry to describe the six favorable conditions
required for the growth of food borne pathogens.
The four C's Right Ans - cleaning, combating cross-contamination, cooking,
and chilling
Pathogen Right Ans - anything that can produce a disease such as bacteria,
viruses, fungi, mold and parasites
cross-contamination Right Ans - occurs when a substance that can cause an
illness is transferred form one food to another usually via utensil/surface
mad cow disease- a disease in cattle that can be passed to humans who have
eaten infected meat. Caused by a misfolded protein -prion
GRAS-generally recognized as safe
GRAS Right Ans - generally recognized as safe
Customer Right Ans - "gatekeeper", the one who buys the food
Consumer Right Ans - uses the product. Can influence customers
Market Right Ans - represents an idea for want
marketplace Right Ans - physical outlets for food
How to calculate protein needs (know pound to kg conversion as well as
RDA). Right Ans - Weight in lbs. / 2.2 = Weight in Kg, Weight in Kg x 0.8=
RDA grams of protein needed in diet
How is glucose homeostasis regulated? Right Ans - Glucose homeostasis-
balance of insulin and glucagon to maintain blood glucose
The stimulus for insulin secretion is a HIGH blood glucose
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