Grade 10: Food And Nutrition Exam Review 4e5h1p

Grade 10: Food and Nutrition Exam 1.Spareribs are obtained from a pig. 2.A teenager should consume 3-4 servings of milk/milk products daily. 3.Chicken, beef and cheese are three foods that contain protein. 4.Calcium is the mineral in milk that is the most important. 5.8 ounces is one cup. 6. Metric Imperial Glass cups are only for measuring liquids! 250 ml

1 c.

500 ml

2 c.

1000 ml (1 L)

4 c.

Metal cups are only used for measuring solids! 50 ml

1/4 c.

75 ml

1/3 c.

125 ml

1/2 c.

250 ml

1 c.

Measuring spoons are used for measuring liquids, solids and semi-solids! 0.5 ml

1/8 tsp.

1 ml

1/4 tsp.

3 ml

1/2 tsp.

5 ml

1 tsp.

15 ml

1 tbsp.

7.The leaves of a plant are harvested to become a herb. 8.Rosemary is used in bath salts because it is a relaxant. 9.Ginger is a spice that will settle an upset stomach. 10.Lavender, added to tea, makes you sleep. 11.The roots can be harvested to produce a spice. 12.Abbreviations f.g. Few grains oz.

Ounzes

lb.

Pound

sq.

Square

pkg.

Package.

13.Functions

Muffin pan

Bake cupcakes, muffins or biscuits in.

Pastry brush

Apply sauces or glazes with.

Sifter

Removes lumps and aerates.

Bread knife

Cuts breads and pastries.

Tongs

Remove hot items from the liquid in which they were cooked.

14.Saskatchewan produces the most wheat. 15.Spring wheat is used for cake/pastry flour, while winter wheat has more gluten and is used to make breads and pasta doughs. 16.Oregano, basil and garlic can be added to tomato sauce to give it flavour. 17.Flour is manufactured when wheat is ground into a fine powder. 18. Simmer Cook just below boiling point. Cream

Blend until smooth a fat and sugar.

Shred

Tear into small pieces.

Dice

Cut into small cubes.

Peel

Remove outer layer.

19.A female teenager should consume 7 servings of Fruits and Vegetables, 6 servings of Grain Products, 3-4 servings of Milk Products and 2 servings of Meat and Alternatives. 20. produces over 1/3rd of the world's cheese. 21.Butter, sour cream, jam, candy and pop are from the 'other' food group. 22.Canada's Food Guide is shaped like a rainbow because we require the largest amount of th largest ark (and likewise for the smallest). 23.One serving in equal to 1 fruits, 1 slice of bread, 1 cup of milk and 2 eggs. 24.The two leader nutrients from each food group are fibre and vitamins (Fruits and Vegetables), Vitamin B and fibre (Gran Products), protein and calcium (Milk Products), protein and iron (Meat and Alternatives). 25.The three goals of the Vitality Program are “Eat well, be active and feel good about yourself!” 26.1. Vitamin K controls the body's ability to create blood clots. 2. An excellent food source is leafy vegetables. 3. If too much insulin is taken there will be too many blood clots that could endanger the lungs by traveling through the veins, such as with the disease Phlebitis. 4. If not enough is taken, the process will slow down and one could die of blood loss. 27.The daily range of sodium consumption is 1800 – 2400 mg. 28.The daily range of caloric intake is 1800 – 3200 calories. 29.3500 calories are equal to 1 lb. of body weight. 30.The minimum amount of sodium we should have each day is 25 mg. 31.No more than 30% of daily calories should come from fat. 32. Peristalsis

Movement of food through the esophagus.

Bile

Converts fat into a usable form.

Villi

Finger-like projectiles that absorb nutrients in small intestines.

Liver

Produces bile and removes toxins from blood.

Oxidation

The process of breaking down fat, protein and carbohydrates in to usable forms of energy.

1. Mouth

Saliva/chewing breaks down food into smaller pieces.

Esophagus

Pathway for food to move from mouth to stomach.

Large intestines

Produces solid waster from digested foods.

Small intestines Nutrients are absorbed into blood stream. 2.A healthy diet contains - generous amounts of fruits and vegetables. - healthy fats such canola oil and olive oil. - eating small portions of nuts. - consuming whole grains. - consuming little red meat. - eating fish 2 to 3 times per week. 3.The colours of a fruit/vegetable contain a certain chemical. Red lycopene Red pepper Orange

carotene

Pumpkin

Purple

anythocyanin

Grapes

Green chlorophyll Broccoli 4.Our heart pumps blood through the body and oxygenates blood. 5.Stress, smoking and drugs could increase your chance of having a heart attack. 6.We should consume no more than 2400 mg of sodium per day. 7.World wide a child dies every 8 seconds per day due to a water related illness. 8.There is an increased world wide demand for water because the water is either polluted or is salt water. 9.The people of Bolivia rioted in the streets because their water supply was bought by a company who charged them too much. 10.The garbage swirl in the Pacific Ocean is caused by dumping. 11.Five ways a household could reduce their contributions to the landfill sites are using lunch boxes, recycling, composting, donating unwanted items and making their own cleaning products. 12.An incentive program that can be used to help promote RRR can include giving whatever the family doesn't need anymore to charities. 13.Four ment techniques are Celebrity Endorsement (when a celebrity promotes a product), Limited Information (provides as little information about the product as possible), False Claims (claims that can not be proven) and Necessary For Every Day Use (products that are used daily, like hygiene products). 14.Important facts about Nutrients Water

1. No calories 2. Becomes part of every body cell

3. Can live 2-3 days off of it. 4. Cools body. Carbohydrates

1. Chain o simple sugars. 2. Used as fuel for body. 3. 1 gram = 4 j. of energy.

Fat

1. 1 gram = 9 calories 2. Saturated fat is found in animals. 3. Vitamins dissolve in fat.

Protein

1. Chains of amino acids 2. Produces 4 calories per gram. 3. There are complete and incomplete proteins.

Vitamins

1. Speeds up chemical reactions. 2. Fat/water soluble. 3. Does not become part of the body.

1)Preservative: prevents decomposition // bread Antioxidant: slow aging process of food // rubber Emulsifier: keeps oil and water mixed // margarine Sweetener: duplicates impact of sugar // dental care Anti-caking agent: prevents lumping of powder // icing sugar Artificial colouring: change colour and adds appeal to food // candy Artificial flavouring: creating new flavours // breakfast cereals

2)What is heart disease? Heart disease is a group of conditions affecting the structure and functions of the heart. 3)How many Canadians a year are diagnosed with heart disease? 200,000 people. 4)What is by surgery? By surgery is a surgery that reroutes blood around clogged arteries to improve blood flow and oxygen to the heart. 5)What are the four main categories of the “Food Handling Guide” and give two specific examples for each category. Category Example 1 Example 2 Clean

Use bleach to clean counters

Use hot soapy water for dishes.

Cook

Use a thermometer to make sure Keep food hot by using chafing it is cooked all the way through. dishes, crock pots and warming

trays. Separate

Never put cooked food on a plate Always use one cutting board for that previously held raw food. fresh products and another for raw products.

Chill

Always refrigerate (or freeze) perishable foods within 2 hours after preparation.

Separate large amounts of food in to smaller portions to cool faster.

6)Define the following eating disorders. Give three signs/symptoms and thee effects each disorder has on the body. Disorder

Signs/Symptoms

Effects on Body

Anorexia Nervosa urge to lose weight through selfstarvation and refusal to maintain minimal normal body weight.

•Eating less •Saying they “feel fat” •Cutting food into small portions

•Lower body temperature •Hair loss on head •Lower heat rate and blood pressure

Bulimia Nervosa combination of serious binging (eating a lot at one sitting) and then purging (vomiting everything that was eaten).

•Fasting •Overexercising •Binging

•Headaches •Sore throat •Swelled hands and feet

7)What is physiological help? Help for the body. 8)Name two professionals in this process. A dietitian or a doctor. 9)What is psychological help? Help for the mind. 10)Name one professional in this process. A psychologist. 11)List four was in which the media contributes to eating disorders. •Using thin, good-looking models to sell products (Good-looking = Happy) •Use overweight women and men to suggest change (Overweight = Lazy/Unhappy) •Muscular young men and barely dressed women in music videos (Showing of body = Cool) •Promotes thin bodies, but also promotes fast food, soft drinks and candy. 12)In the film “Dying to Dance”, what is the number one contributing factor to Alyssa's anorexia? If she wanted to continue dancing with them, the instructors advise her to lose weight.

13)Which eating disorder do you think is the most 'deadly'? Why? Bulimia is the most deadly disorder because you do not absorb any nutrients and your electrolytes would be imbalanced. 14)In a well constructed paragraph, explain how the Native Reserve System impacted the lives of the Natives. The Native Reserve System impacted the Natives in several ways, One being their major environment change. Much of the land they received was not exactly the best for growing crops in and many troubles came with lack of food. With this, the Natives' spiritual and medical instruments were taken away from them. This caused a major decrease in population as they became sick easily and died. Another way is how children were taken from the reserves and put into Church-run residential schools. These schools forbid the children from ing their parents, speaking their native language, practicing their religion and wearing the traditional clothing. At the reserves, the Natives were being completely controlled by the government, ranging from changing their marriage and religious rules and having to ask for permission about every little thing. 15)Answer the questions based on the disease you researched. 1.Briefly describe the disease Type I Diabetes is a condition in which the body makes little or no insulin. 2.Food groups to avoid Not exactly a food group specifically, but any food that has a lot of sugar, salt or fat. 3.Life-style changes to reduce symptoms To reduce symptoms, patients are advised to maintain a healthy diet, just like any other person and to exercise regularly. 4.Long-term complications The eyes, the nerves that supply the extremities (legs and arms) and the arteries that supply blood to the heart and brain may be seriously damaged. 5.How it affects eating habits Diabetics must watch their salt, sugar and fat intake at all times. 16)Matching quotes. 1.Choose a quote “There's enough on this plant for everyone's need, but not for everyone's greed.” - Gandhi 2.Explain the quote The quote is basically saying that people normally take more than they need and always want what they can't have. 3.Why do you like it or not? I like this quote mainly because of the truth it speaks, how it applies to everyone in the world and how simply it sums up the nature of a human.