nutrition

• Preventing "cross contamination" when making a chicken stir fry


  Use separate cutting boards and knives to cut the vegetables first then the chicken after
• Fridge temperature


  40 degrees Fahrenheit or less
• Why is the temperature range of 40-140 F important in terms of Food Safety?

  Bacteria can reproduce fast within 20 minutes
• Cooked food should be refrigerated immediately or within 2 hours if the room is cooler than 90 degrees F
• What three things do bacteria need to thrive and produce toxins?

  • Nutrients
  • Moisture
  • Warmth 40-140 degrees Fahrenheit
• Why kitchen sponges are ideal for bacteria


  Sponges retain moisture and have small spaces where bacteria can hide, and the food scraps provide nutrients for the bacteria to grow
• Ways to kill bacteria

  • Poison microbes with toxic chemicals
  • Kill with heat
  • Use automatic dishwasher
  • Use microwave to kill microbes on sponges
• Preventing the spread of bacteria from raw chicken juices to ready to eat food in the fridge


  Store in airtight containers and store below ready to eat food
• Determining if grilled hamburgers are safe to eat


  Measure temp and assure it is at 165-degree Fahrenheit
• Why ground meats are highly susceptible to bacteria


  Grinding exposes them more to the surface area for bacteria to land on
• Groups at highest risk of developing a food borne illness


  • Pregnant women
  • Elderly
  • Young children
  • Those with weak immune system
• Proper ways to thaw out meat


  • Thaw in fridge
  • Thaw with cold water
  • Thaw small amount of meat in microwave
• Why to use "shallow containers" to store leftovers


  Allows food to cool faster and will cool evenly
• Using one cutting board to cut raw meat and vegetables is an example of cross contamination
• Why not to eat raw "sprouts"

  They are grown in warm conditions; more bacteria are likely to be in sprouts and can lead to E. coli or salmonella
• Unpasteurized milk can cause dairy related illnesses and outbreaks, and the bacteria found is unpredictable
• 2 ways to reduce risk of food borne illness


  • Make sure meats are fully cooked by taking the temp
  • Keeping meats away from cooked meals
• What temperatures are dangerous for bacterial growth?


  "Danger Zone" (40°F - 140°F)
• What is cross contamination?  Give 3 examples.  How is it prevented?

   

  -          Using one cutting board to cut raw meat and vegetables. Prevent by using separate cutting boards and knives to cut the veggies first then the chicken after.

  -          Leaving food in warm fridge. Prevent by making sure the fridge is below 40°F.

  -          Dirty countertops and storage containers. Prevent by maintaining clean area after cooking raw food.
• Why is honey dangerous for infants? 


  Could lead to foodborne illness that could kill a child.
• Can infants have peanut butter? 


  Yes. They lower the risk of a child getting peanut allergy.
• What groups of people are especially vulnerable to food borne illness?  (List three)


  Pregnant women, elderly, and young children.
• List acceptable methods to thaw ground beef. 


  Thaw in fridge, thaw with cold water or thaw small amount of meat in microwave.
• How long can a potentially hazardous food be sitting out after it has been cooked?


  After a meal, cooked food should be refrigerated immediately or within 2 hours if the room is cooler than 90 degrees F.
• What is the best method to determine doneness in beef, chicken, and pork? 


  Measure the temperature and make sure it’s at least 165°F.
• What does salmonella usually contaminate; beef, chicken, or pork? 


  All of them, salmonella is prone to contaminate animal-based products.
• What is the proper method to store leftovers?

  Use shallow containers that allow food to cool faster and evenly.
• Define and differentiate between:

  a.   Food insecurity: Uncertainty of not having enough food, or where their next meal will come from.

   

  b.  Food poverty: Unable to have enough food and the uncertainty of being able to. Unable to afford food.

   

  c.   Food crisis: State of food crisis caused by difficulty in food distribution, environmental disasters, economic shocks. Sudden and drastic event.
• What are causes of hunger in the U.S.?


  -          Limited income

  -          Unemployment

  -          Discrimination

  -          Lack of affordable housing
• Is it possible to for someone experiencing food insecurity to be obese?  Why or why not?


  Yes. Food insecurity

  • Can prevent the option to buy healthy foods.
  • Leads to overeating or cycling eating patterns
  • Stress of not having food can lead to overeating or cycling
  • Limited access to healthcare
• Does mild malnutrition impact a child’s development?  Why or why not?


  Yes. Poor nutrition in the first 1000 days of child life can lead to stunted growth and health issues.
• What questions are used to diagnose food insecurity?


  2 questions screening tool.

  • “Within the past 12 months we worried whether our food would run out before we got money to buy more.”
  • “Within the past 12 months the food we bought didn’t last and we didn’t have money to get more.”
• What is the WIC program? 


  Women, Infant and Children food program providing nutritious food for pregnant women on limited financial means.
• Poor nutrition in the first 1000 days of child life can lead to stunted growth and health issues
• WIC program


  Women, Infant and Children food program providing nutritious food for pregnant women on limited financial means
• Meals on Wheels


  Food program for older adults (elderly) that offer nutritious meals and safety checks
• The school breakfast program SBP and National School Lunch program (NSLP) provide nutritionally balanced, low cost or free breakfast/lunches to children each school day
• Extra calories needed during pregnancy and lactation


  • 2nd trimester: 340 calories extra
  • 3rd trimester: 450 calories extra
  • Breastfeeding: 330-400 calories per day
• Recommended weight gain per trimester for a pregnant woman


  • 1st trimester: 1-4lbs
  • 2nd and 3rd trimesters: 1 pound a week for a women w/ healthy BMI
• Recommended total pregnancy weight gain

  • Underweight: 28-40lbs
  • normal weight: 25-35lbs
  • overweight: 15-25lbs
  • obese: 11-20lbs