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What is community? - answer-a grouping of people residing in a specific locality who interact and connect through a definite social structure to fulfill a wide range of daily needs 4 characteristics of community? - answer-- People - Location in space - Social Interaction - Shared Values 3 Main Components of Community Nutrition? - answer-Policies, Programs, People People - answer-Individuals who will benefit from community nutrition programs and services Policy - answer-Course of a...

Food security - answer-access by all people at all times to enough food for an active healthy life food insecurity - answer-limited or uncertain ability to acquire or consume adequate quality or sufficient quantity of food in socially acceptable ways Pandemic EBT expansion - answer-reduced the share of families in SNAP households where children experienced food insecurity by 17% reduced food insufficiency among SNAP households by 28% had the largest effects in alleviating food hardsh...

PALLIATIVE PERFORMANCE SCALE (PPS) 1) an excellent communication tool for quickly describing a patient's current functional level. (snapshot) 2) it may have value in criteria for workload assessment or other measurements and comparisons (i.e., ADLs) 3) it appears to have prognostic value (i.e., they have weeks-days left or hours-days, etc.) includes a final score in percentage that roughly describes where the pt is at concerning their level of care What's the PPS for the following de...

rheology - answer-Objective Analysis: What can be measured? - *Moisture: important for shelf life - texture: crispy, soft, crunchy - ___: ketchup stickness, viscous to stay on fry ;viscosity, how thick /thin liquid might be - color: use a computer to scan code to LAB value - nutrient analysis: food label - pH - Sugar, salt and flavor highly greater - answer-Objective Analysis: Introduction Must utilize all kinds of tools to obtain data Sample size can be easily controlled ...

in-House - answer-Sensory Evaluation: ___ Testing Done in Food Companies General public assessment Results will tell whether a product would be o Discontinued o Modified o Marketed Laboratory - answer-Sensory Evaluation: __ Testing Done by professional and trained panelists Assessment via a scoring system Sensory laboratory with professional setups Experiments are designed scientifically Characteristics are evaluated based on senses (sight, smell, taste and someti...

scientific method - answer-Advances in Food Science are made using __ __ o General approach used to test hypothesis unbiased - answer-An __ approach to examine the preparation, processing, quality, and safety of food products purpose hypothesis - answer-The steps of scientific method are: o Defining the __ o Reviewing literature o Developing ___ o Identifying variables o Conducting experiments o Data analysis and conclusion purpose - answer-Defining the __ ex If you wan...

Food Allergies background - answer-150-200 Americans die each year Effects: 2% adults 4-8% children Often occurs with: asthma, eczema, other food allergies Can occur at anytime, to anyone Can change over time Can be outgrown Food Allergy deffinition - answer-An adverse reaction to a food or food component involving the body's immune system Food Allergy Difference - answer-Involves immune system Triggers immune response Can be life threatening Hives, itching, skin rash, swelling...

Methods of Food Preservation: Why - answer-Safety Retard growth of microorganisms Kill bacteria, yeast and mold Unsafe foods Gastrointestinal upset - death Quality is secondary to safety Pennsylvania Hepatitis cases excess 500 - answer-Green onion Salmonella poona in 2015 - answer-Cucumbers Case Count: 732 States: 35 Deaths: 4 Hospitalizations: 150 Recall: Yes Listeriosis, 2015 - answer-Soft cheese Case Count: 24 States: 9 Deaths: 1 Hospitalizations: 22 Recall: Yes Me...

Lipids - answer--Non-polar, water insoluble compounds - Carbon, hydrogen and small amounts of oxygen - 3 classes: Triglycerides, Phospholipids, Cholesterol Triglycerides - answer-glycerol + 3 fatty acids Structure of fats - answer-- Always have triglycerides - Others not as common in foods, but may be generated during cooking and digestion Types of fatty acids - answer-- Saturated: straight; packed/organized - Unsaturated: bent; can have multiple C=C double bonds/curves - Monounsa...