A symptom of Clostridium Botulinum
Where is it found
Foods that it appears in
Foods that it appears in
How can you prevent food from being affected by it
Who can be affected by it
A symptom of Clostridium Botulinum
A symptom of Clostridium Botulinum
Who can be affected by it
Foods that it appears in
Drugs derived from the opium plant
Side affect that usually results in vomiting
Obtainable only by perscription
When you take too much of a drug
Tired and always tired
When you can't stop taking something
When your brain is used to drug and depends on it
Strong narcotic only used in emergencies
Sometimes used as a cough suppressant
Inability to poop; difficulty emptying bowels
Incurable disease able to be supressed
Result of overdosing/addiction to drug
Lack of understanding; uncertainty
Reduces withdrawal symptoms in people addicted to heroin or other narcotic drugs
In the acronym “HIV,” what does the “H” stand for?
In the acronym “HIV,” what does the “I” stand for?
In the acronym “HIV,” what does the “V” stand for?
What type of defense cells does the HIV virus attach itself to?
What type of cells are CD4 helper cells?
The HIV virus can be spread through what?
The HIV virus can be spread by this type of device (HINT: MANY PEOPLE ARE AFRAID OF THEM
This advanced stage of HIV occurs when a person with HIV has an extremely low number of CD4 cells.
What virus destroys CD4 cells?
A symptom of HIV and AIDS can be a ___ which is persistent and won’t go away.
A symptom of HIV and AIDS can be heavy ____ at night, even if the room is ice cold.
A disease that someone is more susceptible to get when they have AIDS? (This disease affects the surface of the brain). *this is a challenging question*
People can prevent contracting HIV and later on AIDS by being what?
A symptom of HIV and AIDS that can be dramatic and is noticeable after just a few weeks of contracting the virus.
What is the defense system in the body that fights infections?
To include more fruits and veggies in your diet, when would be the ideal meal to eat them during to encourage such a habit?
These are great sources of energy in fruits and vegetables.
Sources of this can be added to fruit and vegetable snacks to make them even more nutritious and delicious
Try different vegetables, because our bodies like ___.
______ are nutrients in food that the body uses to build cell membranes, nerve tissue (like the brain), and hormones.
The body uses ___ as fuel.
What is a unit of energy that measures how much energy food provides to the body?
Light (lite) and _______-fat foods may still be high in fat.
What is the requirement for a food to be labeled light (lite)? Have 50% less fat or _______ fewer calories per serving
One of the most harmful fats: s_____.
One of the most harmful fats: t_____.
Trans and saturated fats can cause what?
Unsaturated fats are ____ at room temperature.
One type of unsaturated fat: p_________.
One type of unsaturated fat: m_________.
What type of food can cause staphylococcus aureus?
What type of food can cause Listeria Monocytogenes?
Undercooked ground meat can cause...?
Clostridium Botulinum can cause...?
Eating raw chicken or eggs can lead to...?
Cramps, diarrhea, nausea and headaches are common ____ of a food borne illness.
___ your hands, vegetables and work space can prevent food borne illnesses.
Avoiding cross contamination can help ___ food borne illnesses.
If you have clostridium botulinum you should go see the...?
Consuming soil, dust or crops can cause clostridium...?
Fully ___ all meats can help prevent food borne illnesses.
Drinking unpasteurized milk can cause campylobacter...?
E. Coli can cause ___ diarrhea
Foods will begin to grow bacteria after ___ hours of being left out.
The food ___ zone is between 4 degrees Celsius and 60 degrees Celsius.
Small children and elderly people are more ___ to food borne illnesses.
Food borne illnesses can last up to a...?
Never eat from a ___ that is bulging or expired.
A common name for food borne illness is food...?
You can get a food borne illness by eating ___ food.
Combination of physical, mental/emotional, and social well-being
A very small parasitic bacterium, like a virus, requires the biochemical mechanisms of another cell in order to reproduce
A veneral disease involving inflammatory discharge from the urethra or vagina
A substance that provides nourishment essential for growth and the maintenance of life
A chronic bacterial disease that is contracted chiefly by infection during sexual intercourse, but also congenitally by infection of a developing fetus
A band or bundle of fibrous tissue in a human or animal body that has the ability to contract, producing movement in or maintaining the position of parts of the body
The process of providing or obtaining the food necessary for health and growth
A mineral important in building and maintaining bones, and for muscle and nerve function
A unit of energy in food
The state or condition of being in good physical and mental health
Excessive or extra weight
The scientific study of the human mind and its functions
Food that can be prepared quickly and easily and is sold in restaurants and snack bars as a quick meal or to be taken out
The condition of being grossly fat or overweight
Wheat or any other cultivated cereal crop used as food
A measure of body weight relative to height
A condition that causes pain in muscles, joints, ligaments and tendons
A nutritional diagram
Found only in plant foods
A hormone that is released from the adrenal glands in response to stress that facilitates fat storage and has a catabolic affect on muscle and connective tissue
A fat-like substance that is made by the body and is found naturally in animal foods such as meat, fish, poultry, eggs, and dairy products
A form of vitamin A found naturally in yellow/orange vegetables and fruits
Personal habits or behaviors related to the way a person lives
High blood pressure
A major source of energy in the diet. They are found naturally in foods such as breads, cereals, fruits, vegetables, and milk and dairy products
Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft.
To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it.
An uncooked mixture usually containing milk, flour, and eggs. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil.
To stir vigorously in a circular motion.
To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables.
A mixture of two or more flavors to produce its own unique character, and quality.
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid.
A method of cooking, in which the heat source is above or below the food
A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods.
To cook by dry heat, usually in the oven.
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
To cut food in small cubes of uniform size and shape.
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles
To cook in hot fat.
To rub on a grater that separates the food in various sizes of bits or shreds.
To cut vegetables, fruits, or cheeses into thin strips.
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
To cut or chop food into extremely small pieces.
To combine ingredients usually by stirring.
To remove the outermost skin of a fruit or vegetable.
A pinch is the trifling amount you can hold between your thumb and forefinger.
To remove pits from fruits.
To boil down to reduce the volume.
To cook by dry heat in an oven.
To cook and/or brown food in a small amount of hot fat.
To cut narrow grooves or gashes partway through the outer surface of food.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
TO REFRAIN FROM THE USE OF DRUGS AND ALCOHOL
REPEATED BEHAVIOR THAT INTERFERES WITH NORMAL, HEALTHY LIFE ACTIVITIES
A DESIRE TO USE DRUGS OR ALCOHOL
BEING UNDER THE INFLUENCE OF DRUGS OR ALCOHOL
HEALING THE MIND, BODY, AND THE SPIRIT AFTER ADDICTION
THE ACT OF USING DRUGS OR ALCOHOL AFTER BEING CLEAN
WHEN A PERSON STOPS USING DRUGS OR ALCOHOL RAPIDLY AND SUFFERS A NEGATIVE PHYSICAL RESPONSE
A PERSON WHO WHILE IN MEETINGS TALKS ABOUT PAST DRINKING IN A WAY THAT SEEMS TO GLORIFY IT
THE ABILITY TO BE THANKFUL FOR THE GIFTS ONE HAS IN THEIR LIFE
ALLOWS ONE TO CHANGE, ADMIT TO WRONG DOING, TAKE PERSONAL RESPONSIBILITY, DEVELOP PRINCIPALS AND A STANDARD FOR LIVING A HEALTHY HONEST LIFESTYLE
CONFRONTATION DONE BY EITHER FELLOW ADDICTS, FAMILY, FRIENDS, OR PROFESSIONALS AIMED AT GETTING THE ADDICT TO ADMIT TO ADDICTION AND SEEK HELP
TO ACKNOWLEDGE WITHOUT RESERVATION THAT ONE HAS AN ADDICTION AND NEEDS HELP
THE PRINCIPALS THAT GUIDE THE FUNCTIONING OF NA AND AA MEETINGS
ISSUES, EMOTIONS, PLACES OR PEOPLE ASSOCIATED WITH DRUG USE AND DRINKING
WHEN A PERSON CONTINUES TO USE DRUGS AND ALCOHOL TO THE POINT OF NEGATIVE CONSEQUENCES
THE INABILITY TO RECOGNIZE THE PRESENCE OR SEVERITY OF AN ADDICTION OR BEHAVIOR
REFUSING TO ADMIT TO ADDICTION OR REALIZE AND ACCEPT THE HARM CAUSED BY IT
THE REMOVAL OF A TOXIC SUBSTANCE FROM THE BODY
THE EXPECTATION THAT THINGS IN THE FUTURE WILL BE BETTER
THE STATE OR QUALITY OF BEING DEDICATED TO A CAUSE OR ACTIVITY
FREE OF DECEIT AND UNTRUTHFULNESS
A MODEST OR LOW VIEW OF ONES OWN IMPORTANCE; HUMBLENESS
THE QUALITY OR STATE OF BEING PREPARED TO DO SOMETHING
SERIOUS THOUGHT OR CONSIDERATION
CONTINUATION IN DOING SOMETHING DESPITE DIFFICULTY OR DELAY IN ACHIEVING SUCCESS
HELPING AN ADDICTED PERSON TO DO THINGS THEY CAN OR SHOULD BE DOING FOR THEMSELVES
AN ADDICTION BEHAVIOR'S TENDENCY TO SLOWLY BUT SURELY INCREASE IN FREQUENCY AND USE
A SYMPTOM-FREE PERIOD
Foodborne illness linked to pork and wild game
Clean, separate, cook, chill to prevent foodborne illnesses
Foodborne illness linked to soil and meat products
The most deadly foodborne illness linked to swollen or dented cans, vacuum packed food, and soil
Occurs when microorganisms are transferred from one food or surface to another
Illness carried or transmitted to people by food
Illness causing microorganisms
When chemicals come in context with foods
Poisons produced by pathogens, plants, or animals
Foodborne illness linked to undercooked poultry and eggs, human intestinal tract, and dairy
Washing chicken and other poultry does not remove_____.
Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
In the food industry, there are various types of ___ ___.
When bacteria spread between food, surfaces or equipment.
_____ occurs when one type of food touches or drips onto another type of food which may be raw or cooked.
A disease that is carried or transmitted to humans by food containing harmful substances.
Bacteria and _____ may grow inside the refrigerator if dryness and cleanliness are not maintained.
____ spreads quickly in fruits and vegetables.
A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma.
A microorganism that is infectious and causes disease
A destructive insect or other animal that attacks crops, food, livestock, etc.
Include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards.
Handling, preparation, and storage of food in ways that prevent any illnesses, are examples of being____.
Make clean and hygienic.
Foodborne illness cases can be attributed to poor_____ and food hygiene.
The symptoms and severity of food poisoning vary, depending on which bacterias or____ have contaminated the food.
______ is killed by cooking and pasteurization.
You usually get________ by eating contaminated food.
Foods most often associated with_____ outbreaks are salads and sandwiches that involve a lot of hand contact in their preparation, and raw vegetables contaminated in the field.
______ can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated.
To stop from getting ___ ___, avoid eating high-risk foods, especially undercooked ground beef.
___ ___ is often found in home-canned foods that are low in acid, such as green beans, corn and beets.
Raw and undercooked poultry can cause____ ____.
A variety of foods, particularly rice and leftovers, as well as sauces, soups, and other prepared foods that have sat out too long at room temperature is a cause for what?
People who are infected with ______ can spread it directly to other people, or can contaminate food or drinks they prepare for other people.
The disease is spread primarily through food or water contaminated by stool from an infected person.
If you leave food out of refrigeration over 2 hours, what is this called?
Most foods have a ____ ____ above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold.
It is vital that good standards of personal_______ are maintained by food handlers.
Personal_____ and hygiene are two of the most important factors in food handling, not only for company image but also for food safety.
State law does not require____ _____ to be worn, but does require that ready-to-eat food be prepared and served without bare hand contact.
Alkaline______ more efficiently remove fat- and protein-based soils, while mineral-based soils require acid cleaners.
It cuts through heavy buildups of grease and caked-on food soils quickly.
Detergents more efficiently remove fat- and protein-based soils, while mineral-based soils require____ ____.
Any plant whose fruit, seed etc are used for food.
Provide starch and make French fries
a cultivated plant that is grown as food, especially a grain, fruit, or vegetable.
A type of wheat used mainly for macaroni.
The science or practice of farming, cultivation of soils & rearing of animals for food
A powerful, motor-driven machine used to pull implements and do other work on the farm.
The product of any of a variety of perennial crops, typically grasses that can be used as feed for ruminant animals.
a cereal plant that is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc.
An animal kept to produce milk or beef.
Type of gardening tool.
A person who owns or manages a farm.
A male sheep.
This oil is used for healthy cooking and baking.
Takes care of bees.
An expert who can give advice on crops and soils