Nutrition lab

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Nutrition lab
2014-02-22 18:56:28
nutrition lab

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  1. The Olfactory organs are located where?
    the nasal cavities
  2. Which of your senses is likely to diminish with age?
    sense of smell
  3. To enable to stimulate the sensory receptors on the tongue and in the nose, they must do what first?
    dissolve in water
  4. Name a primary odor?
  5. What four things affect taste?
    • 1. food temperature
    • 2. food texture
    • 3. ability to smell
  6. With the Pepsi challenge what was the main characteristics to help you determine what was Coca- Cola or Pepsi?
    one was sweeter than the other and you could tell the formula they used was different.
  7. The objective lenses of a microscope are attached to the what?
    revolving nose piece
  8. The type of microscope slide we made in class was what kind of slide?
    wet mount slide
  9. When beginning to focus on a specimen slide, which objectives should you start with?
    4x one
  10. The larger knob on the microscope arm raises and lowers what?
    the stage
  11. In order to provide contrast between parts of the specimen on a slide you may have to use what?
    a stain such as iodine
  12. When cleaning you microscope parts a special type of cloth is used called what?
    lint free paper
  13. The name given to the "double line" at the top of the liquid you are measuring is known as what?
  14. To measure the volume of a substance you would most likely use what?
  15. the force an object experiences under the pull of earths gravity is known as what?
  16. 1 once is equal to how many grams?
  17. 2.2 pounds is equal to how many kilograms?
  18. How many kcalories from carbs are contained in 1 serving of this cereal?
    total carbs-42 grams
    fiber-7 grams
    soluble fiber-2 grams
    insoluble fiber-7 grams
    sugars-10 grams
    total kcalories per serving 200
  19. If I wanted to find the % for kcalories in 1 serving of cabs what would I need to do it and what is the formula to do it?
    • I would need to work out how many kcalories in serving of carbs first. Then I would need to take that total and divide it by total number kcalories per serving.
    • EXAMPLE- 168/200=0.84
    • 0.84x100=84%
  20. How many people are estimated by the CDC to get a food Bourne illness every year?
    48 million
  21. what is the most effective hand washing method? Why do we do that?
    • wash with soap and warm water for 20 seconds and clean nails with a scrub brush.
    • it covers all areas of your hands and helps to kill germs
  22. what dose GLO-GERM on your hands and the lettuce we used in class represent?
    bacteria and germs
  23. The substance that the bacteria grows on in the petri dish is called what?
    Nutrient agar
  24. If something that is glass breaks in the lab who should clean it up?
    the instructor
  25. Can you bring food and beverages into the lab?
  26. What is PSC campus police phone number?
  27. Where is the first aid kit located at in the class room?
    in back under the eye washing station
  28. Can you wear flip-flops, high heels, or sandals to the lab? what would be ok to wear?
    no can not and old gym shoes
  29. where is the telephone located at in the classroom?
    front of the room by the computer
  30. What is poison controls number?
  31. Where is the fire exits in the classroom?
    standing at the teachers desk one is to the left and one is to the right
  32. Where si the fire extinguisher located at?
    by the front door
  33. eye washing station at?
    back of the room under the shower
  34. Where is the shower at?
    Back of the room by the eye washing station
  35. Where is the SHARPS container at?
    by the front door entrance
  36. Where is the main power switch at?
     What dose it look like?
    • by the front door entrance
    • a big red circle
  37. Why did the head of lettuce have less bacteria than the bagged lettuce that we looked at in class?
    the head of lettuce was handled less
  38. What is the best temperature for a refrigerator to be at?
    less than 40*F
  39. What is the danger zone temperature for food and a fridge?
    40*-140* F is the danger zone
  40. Define Microscope and what it dose?
    • it consists of a lens system, a controllable light source, and mechanism for adjusting the distance between the lens system and the object being observed.
    • it is used to study objects that cannot be seen by the naked eye
  41. Name the parts of the microscope?
  42. Microscope has three lens name them and there powers?
    • 1. scanning objective= magnification 4x
    • 2. low-power objective= magnification 10x
    • 3. high-power objective= magnification 40x
  43. What are the two focusing knobs called?
    • course focus for focusing
    • fine  focus for focusing
  44. What is the total number of ocular lenses?
    • 10X
    • each contributes 5
  45. What is a stain and what is it used for?
    it is a colored liquid that adds contrast to a slide for easier viewing
  46. Sometimes you need to make adjustments when viewing slides true or false?
  47. Eight things to do when putting away a microscope?
    • 1.turn off light
    • 2.remove slide
    • 3.clean and dry stage
    • 4.clean the lens with lens paper
    • 5.make sure nosepiece 4x is over the aperture opening
    • 6.lower body tube to the lowest position
    • 7.unplug and wrap cord in a figure eight
    • 8.return microscope to its assigned number slot
  48. If I move the slide to the right while looking through the ocular what way dose it go and if I move it to the left what way dose it go?
    • to the right it will go left
    • to the left it will go right
  49. What is a dry mount, permanent, or prepared slide have to make it hat way?
    has a permanently attached coverslip
  50. What are the total magnifications of the 4x,10x, and 40x lens? What is the formula to find out?
    • 10x4=40
    • 10x10=100
    • 10x40=400
    • the lens magnification is multiplied by the magnification of the ocular lenses and in this case it is 10.
  51. Taste and smell are closely linked true or false?
  52. Sense of smell is associated with what?
    sensory structures in the upper region of the nasal cavity
  53. What are taste buds?
    special taste receptors located on the tongue
  54. True or false taste and smells are remembered by the brain?
  55. define cilia?
    hair like that is located at the end of the dendrites in the nose
  56. name the 7 groups of smells?
    • 1.camphor
    • 2.musky
    • 3.pepper minty
    • 4.ethereal
    • 5.pungent
    • 6.putrid
    • 7. floral
  57. True or flase the olfactory neurons be damaged and are not usually replaced?
  58. What % of smell is said to lost every year and is not replaced?
    1 % of olfactory receptors
  59. What replaces it self about every week?
    taste buds
  60. 5 primary tastes are?
    • 1. sweet
    • 2. salty
    • 3. sour
    • 4. umami
    • 5. bitter
  61. What can effect the taste of food?
    • temperature
    • to hot burns
    • to cold numbs
  62. If you are said to be a taster you have a what gene?
  63. If you are said to be a non-taster you have a what gene?
  64. What is the connection between the throat and ears called?
    Eustachian tube
  65. 1.Deka means what?
    2.Hecto means what?
    3.Kilo means what?
    • 1.10
    • 2. 100
    • 3. 1000
  66. 1. deci means what?
    2. centi means what?
    3. milli means what?
    • 1. one-tenth
    • 2. one-hundredth
    • 3. one-thousandth
  67. 1 once equals how many grams?
  68. 16 ounces equals how many pounds?
  69. 2.2 pounds equals how many kilograms?
  70. 1 cup equals what in pints, ounces, milliliters?
    • pints=1/2
    • ounces=8
    • milliliters=240
  71. 1 liter equals what in quarts?
  72. 1 milliliter equals what in grams and cubic centimeters?
    • grams=1
    • CC=1
  73. Define space
    the volume of a liquid, solid, or gas is the space occupied by the substance.
  74. measuring volume the basic unit is what? What is the other commonly used one called?
    • liter
    • milliliter
  75. 1 Ml equals what in cc?
  76. 1000 cc equals what in liters?
  77. define mass and its basic unit?
    • is the quantity of matter in an object.
    • gram
  78. What dose mass mean when it says it is independent of its location?
    it means mass is the same no matter where it is under water or at high elevations
  79. what dose weight means when it says it is not independent of its location?
    weight is the force a mass experiences under the pull of earth's gravity.
  80. True or false weight and mass are independent of temperature?
  81. Define density
    is its mass per unit volume. the physical property of this never changes
  82. How can density be calculated?
  83. Dose density change with temperature?
    yes it dose
  84. density dose this almost always (dose This) as the temperature of the substance increases?
  85. True or false mass dose not change as a substance is heated? but what dose volume do and why?
    • true
    • volume increases because atoms and molecules get further apart as they are heated up
  86. what is the freezing point in F*?
  87. what is the boiling point in F*?
    it 212* F
  88. what is the freezing point in Celsius?
  89. what is the boiling point in Celsius?
  90. what happens to the boiling point as altitude increases and dose food take longer?
    it lowers and therefore it will boil quicker but because it is lower when it boils the food is not that hot so it must cook a lot longer to get hot.
  91. define tare
    it means to put a measuring cup on the scale and than it zeros out the weight of the cup.
  92. meat portions?
    3 ounces
  93. most veggies size
    1/2 cup
  94. liquid sizes
    8 ounces
  95. what is this
    spotting tray
  96. what is this
    test tube
  97. what is this
  98. what is this
    graduated cylander
  99. what is this
  100. what is this
  101. what is this
    test tube holders
  102. what is this
    test tube cleaner
  103. what is this
    glass stirring rod
  104. what dose pepcin do
    breaks down protien
  105. how is a rats digestion different from ours
    no gallbladder
  106. define solution
    • a homogeneous mixture of two or more substances
    • like two solids
    • solid and a liquid
    • 2 liquids
  107. define solute
    substance that is dissolved and dispersed throughout the solvent also known as the dispersed phase
  108. define solvent
    material in which the solute is dissolved may be known as the continuous phase
  109. what is a solvent quite often
  110. define osmosis
    diffusion of water or other solvent through a semipermeable or selectively permeable membrane. water moves from one area to another
  111. define isotonic
    when the concentration of solutes is equal on both sides of a membrane the solutions. osmosis dose not occur
  112. define hypertonic
    solution with higher solute concentration
  113. define hypotonic
    lower solute  concentration
  114. define diffusion
    is passive, directional movement of solute particles from one area of high concentration to an area of lower concentration.
  115. define equilibrium
    when molecules become equal distributed and diffusion stops
  116. the rate of diffusion is affected by what 5 things
    • 1. density of the material the molecules moving through
    • 2. weight of molecules that are diffusing
    • 3.steepness of the concentration gradient.(the degree of difference between concentrations on each side of the membrane.)
    • 4. temperature
    • 5. permeability of the membrane
  117. what color is methylene blue
    blue and it is heavy
  118. what color is the potassium permanganate
    purple pink and it is light
  119. normal blood is what
    • isotonic solution- both the blood cells and the water they are in the same concentration of salt
    • the potatoes felt normal
  120. blood in 100% water is what
    • hypotonic solvent- the blood cells because the blood cells contained salt but the water did not, and the salt inside the blood cells sucked in too much water
    • the potatoes squishy and limp feeling
  121. blood in 10% salt solution is what
    • hypertonic has more salt dissolved in it than the blood cells have inside them
    • the potatoes felt hard
  122. define crenated
    blood cells appear very small and crinkled around the edges
  123. what dose salt suck means for blood cells
    it will suck water into the cell and it will explode
  124. what is BMI
    • body mass index
    • of a persons weight in relation to the height
  125. what can high bmi lead to
    chronic disease, which can include heart disease and diabetes
  126. how do you calculate bmi in English
    • weight x703 divided by height squared
    • 67*67=4,489
    • 195 divided by 4,489 X 703=
  127. covert pounds to kilograms
    lbs divided by 2.2
  128. convert inches to meters
    inches divided by 39.37
  129. figure bmi using metric
    • weight(kg) divided by height (m) squared
    • 88.64 divided by 1.702=52.08
  130. what is the bmi index numbers
    • healthy= is between 18.5-24.9
    • under= is below 18.5
    • overweight= is above 25
    • obese= is above 30
    • morbidly= obese is above 40
  131. what are the characteristic s of a apple shape
    • upper abdominal fat
    • most common in men and postmenopausal women
    • also known as android or manlike obesity
  132. what are the characteristics of the pear shape figure
    • lower body fat usually cluster around the hips and thighs
    • usually in women
    • also known as gynoid or womanlike obesity
  133. what are some valuable indicators for the risk for chronic disease
    • waist circumference
    • fat distribution
  134. high risk central abdominal obesity if circumference is
    • women 35 inches- 88 centimeters
    • men 40 inches -102 centimeters
  135. what is a skinfold caliper and where do we use it
    • is a device that measures the thickness of a fold of skin with its underlying layer of fat
    • triceps- back of the upper arm
    • bicep- front of upper arm
    • subscapular- on back just below shoulder blade
    • suprailiac-just above hip bone