HFN Final Exam (Part B) Review Package ANSWERS ~ Jan 2025 DOERR
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B. NUTRITION AND HEALTH
B1. Canada’s Food Guide
Question 1: What are the key messages and recommendations in Canada’s Food Guide?
Answer 1:
* Canada’s Food Guide recommends eating a variety of foods from all THREE main food groups: Vegetables and Fruit, Grain Products, Protein Foods
* Some discussion is on Dairy or Alternatives mainly for young children.
* It emphasizes eating plenty of vegetables and fruit, choosing whole grains, and consuming a variety of protein sources, including plant-based proteins.
* It also recommends drinking water as the beverage of choice and being physically active.
* Portion sizes and servings are illustrated in the ideal plate (50% F/V, 25% P, 25% C).
* Physical activity is highlighted to maintain overall health.
Question 2: What are some non-dairy sources of calcium as shown in the Milk and Alternatives group?
Answer 2: Non-dairy sources of calcium include fortified plant-based milks (e.g., almond, soy, or oat milk), tofu, leafy green vegetables (e.g., kale, bok choy), and almonds.
Question 3: What are some examples of food items for each of the food groups in Canada’s Food Guide? What specific category of the key nutrients does this fit under?
Answer 3:
* Vegetables and Fruit: Carrots, broccoli, apples, bananas → CARBOHYDRATES (complex)
* Grain Products: Whole wheat bread, quinoa, brown rice, oats → CARBOHYDRATES (fibre)
* Protein Foods: Chicken, tofu, beans, nuts, eggs → PROTEIN (complete = chicken, incomplete = tofu)
* Dairy or Alternatives: Milk, cheese, yogurt, fortified plant-based milk
B2. Eating Patterns
Question 4: Explain the difference between nutrient-dense foods and empty-calorie foods and their effects on health.
Answer 4: Consuming too many empty-calorie foods can lead to weight gain and increase the risk of chronic diseases, while nutrient-dense foods contribute to overall health and help maintain a healthy weight. Nutrient-dense foods provide vitamins, minerals, and other essential nutrients with fewer calories (e.g., vegetables, fruits, whole grains, lean proteins). Empty-calorie foods are high in calories but low in nutrients (e.g., sugary drinks, candies, chips).
Question 5: Why is it important to eat a nutritious breakfast?
Answer 5: A nutritious breakfast provides energy, helps improve mood, boosts concentration, and enhances physical performance. It can also help stabilize blood sugar levels and prevent overeating later in the day.
Question 6: What is the role of healthy snacking in maintaining optimal health?
Answer 6: Healthy snacks help maintain energy levels, satisfy hunger between meals, and provide important nutrients that may be missing from larger meals. Examples include nuts, fruits, vegetables, and yogurt.
B3. Body Image and Attitudes about Food
Question 7: Describe positive and negative influences on body image.
Answer 7:
* Positive influences include supportive family and friends, media that promotes diverse body types, and positive self-talk.
* Negative influences include unrealistic body standards in media, peer pressure, and societal expectations, which can lead to body dissatisfaction and unhealthy behaviors.
Question 8: What are some strategies for maintaining a positive body image and healthy attitudes about food?
Answer 8: Practice positive self-talk, engage in regular physical activities that are enjoyable, seek support from friends and family, challenge media messages, and focus on health rather than appearance.
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C. FOOD CHOICES
C1. Food Needs
Question 9: What factors affect people’s food needs?
Answer 9: Factors include personal preferences, dietary and health needs, cultural or religious beliefs, income, and lifestyle factors (e.g., work schedules, physical activity levels).
Question 10: What strategies can be used to select, prepare, and serve food to meet various food needs?
Answer 10: Strategies include creating a food budget, planning meals in advance, preparing simple and nutritious meals, shopping with a list to avoid impulse purchases, and using cooking techniques that minimize food waste.
C2. Influences on Food Choices
Question 11: How do social situations influence food choices?
Answer 11: Social situations, such as eating with friends or family, can influence food choices by providing social cues, peer pressure, or tradition. For example, people may choose less healthy foods when eating out at fast-food restaurants or attend family meals with specific cultural dishes.
Question 12: How does childhood eating habits influence lifelong eating patterns?
Answer 12: Childhood eating habits, such as eating a balanced diet or consuming high-sugar snacks, often carry over into adulthood. Positive childhood food experiences can lead to healthier adult food choices, while poor habits may continue into later years, affecting long-term health.
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D. LOCAL AND GLOBAL FOODS
D1. Availability of Food
Question 13: What are some examples of foods produced in Canada?
Answer 13: Foods produced in Canada include meats (beef, poultry), dairy products, grains (wheat, oats), vegetables (carrots, potatoes), and fruits (apples, berries).
Question 14: Why are some foods imported into Canada?
Answer 14: Some foods are imported because they cannot be grown in Canada’s climate, such as tropical fruits
(bananas, pineapples), coffee, and spices.
D2. Food and Environmental Responsibility
Question 15: How can individuals reduce their environmental impact when purchasing and preparing food?
Answer 15: Individuals can reduce their environmental impact by buying local foods to reduce transportation emissions, avoiding excessive packaging, using reusable shopping bags, and composting food waste.
Question 16: What are some environmentally responsible food-related practices that can be used in the home?
Answer 16: Environmentally responsible practices include cooking with less energy (e.g., using a pressure cooker), growing a home vegetable garden, buying in bulk, and recycling food packaging.
D3. Food Security
Question 17: What is food security?
Answer 17: Food security refers to having consistent access to sufficient, safe, nutritious food that meets dietary needs for an active and healthy life. It includes availability, accessibility, adequacy, and sustainability of food.
Question 18: Why do some people in Canada experience food insecurity?
Answer 18: Factors include low income, lack of access to nutritious food in remote areas, inadequate food programs, and limited food education. Additionally, socio-economic factors and lack of resources can prevent people from achieving food security.
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E. FOOD-PREPARATION SKILLS
E1. Kitchen Safety
Question 19: What are common kitchen accidents, and how can they be prevented?
Answer 19: Common accidents include cuts, burns, falls, and poisoning. Prevention strategies include using proper knife techniques, handling hot pots with oven mitts, cleaning spills immediately to prevent slipping, and storing food properly.
E2. Food Safety
Question 20: What are the causes and symptoms of foodborne illnesses, and how can they be prevented?
Answer 20: Foodborne illnesses are caused by pathogens such as E. coli, salmonella, and listeria. Symptoms include nausea, vomiting, diarrhea, and fever. Prevention involves washing hands, cooking to proper temperatures, and avoiding cross-contamination. (see lesson on this for more details)
E3. Food Preparation
Question 21: What kitchen tools and equipment are necessary for preparing food safely?
Answer 21: Essential kitchen tools include knives, cutting boards, measuring cups and spoons, mixing bowls, and utensils for stirring, chopping, and whisking. Equipment includes stoves, ovens, blenders, and food processors.
* see lessons on this for the specific names and functions for each tool (also look at the terminology for cooking/baking ex. What is broiling?) see lesson slideshow for more on this → https://docs.google.com/presentation/d/1VGuKEZxTDZ5pGTpBv1d3d0nh5n_ZyL9_zglt5PRqjXQ/edit?usp=sharing
Question 22: How can you manage your time effectively when preparing food?
Answer 22: Time management includes preparing ingredients ahead of time, using multitasking techniques (e.g., while food is cooking, prepare the next step), and organizing cooking processes to streamline meal preparation.
Question 23: Review cooking / baking terms*
Answer 23: see lesson slideshow link → https://docs.google.com/presentation/d/1vTzYJznKo8NR9_m2YseKGn4XNZy0ekJ8bQ3F03q5m4M/edit?usp=sharing
*MORE QUESTIONS AND ANSWERS CAN BE FOUND UNDER THE LESSONS AND NOTES → SEE CONTENT