Ped Nut exam 4 vocab

guide to inform menu planners which food groups, or components, need to be offered and in what amounts for b, l, s, and snack for infants and children

term used by CACFP to describe food groups; indludes milk, grains/breads, meats/meat alternatives, and f/v

food that meets CACFP guidelines and is eligible for reimbursement

food that does not meet quality standards established by the CACFP and when served in place of a creditable component makes a meal or snack ineligible for reimbursement

menu planning approach for National School Lunch Program that is similar to the CACFP approach in that specific food groups called components must be offered at mealtimes

computer-based menu planning approach for the National School Lunch Program that analyzes the specific nutrient content of menu items automatically while menus are being planned; also called NuMenus

federal regulatory guidelines that provide oversight on all aspects of Head Start and Early Head Start Program admistration

• foods that the federal government has legal authority to purchase from American farmers and distribute to support farm prices.
• these foods are used to support nutrition assistance programs

foods with only one ingredient such as milk; fresh fruits and veggies, dried beans, peas, lentils, whole grains; nuts, eggs,

grains that contain all part of the grain kernal including, bran, edosperm, and germ after grain is milled

grains that have the bran and germ removed during the milling process, which reduces the fiber and nutrient content

refined grains that have some of the nutrients that were lost during processing, such as B vitamins and iron, added back into them

grains to which extra nutrients have been added to support the good health of the general population

menu on which the items remain the same every day; commonly seen in restaurants and hospitals

menu that offers new foods every day, is planned for a week or longer, and repeats itself

plan that designates the financial reserves available for food purchasing, prep, and service of meals

recipes that have been tested for quality, accuracy, and yield, which results in a consistent, predictable food products

processed main course item to which ingredients may have been added

severe, life-threatening reaction that can lead to a drop in blood pressure, loss of consciousness, and death if untreated

rash that occurs when an allergen comes in contact with the skin

condition that results in the inability of glucose to get from circulatory system or bloodstream into the cell where it can be used as energy

diet guidance tool developed by health care professionals such as dietitians to help children with diabetes and their families know what amount of carbs they should eat and when so that their blood-sugar level stays within an acceptable range

method of feeding used when eating solid foods is not possible or insufficient in volume to achieve adequate intake

respectful understanding and appreciation of cultural differences and similarities among groups and the ability to use this understanding to effectively interact with people across cultures

an illness caused by eating food that has been contaminated by biological, chemical, or physical contaminants

occurs when something hazardous to health is present in food or drink

living microorganisms that contaminated food and cause foodborne illness

unnatural chemicals that are present in foods and pose a health risk when consumed

items that fall into foods that may cause injury or illness

the transfer of harmful microorganisms from one food to another food or food to from an infected person to food. it can also refer to food contaminated with an allergen

a proactive food safety system that identifies potentially hazardous foods and evaluates food safety risk during food preparation and service

foods that readily support the growth of microorganisms that cause spoilage or illness if food safety practices are not in place

the process of grouping menu items by the method of food prep into three different processes that are distinguished by the number of times the food item goes through the food temperature danger zone

food is not cooked and does not enter the temperature danger zone

good is heated and served the same day and goes through the temperature danger zone only once

food is cooked, chilled, and reheated, going through the temperature danger zone two or more times

temperature range between 41 and 135 degrees at which microorganisms such as bacteria are likely to grow

points in time during food processing, preparation, and service at which control can be exerted to minimize the development of a food hazard risk

an indicator used to establish whether or not the control measure identified for a critical control point is actually controlling the food safety risk. critical limits must be measurable, accurate, realistic, and based on evidence-based research.

food safety model developed by the USDA and FDA to be used by state and county regulatory agencies to develop rules to prevent foodborne illness

a plan of action that must be taken immediately if a lapse occurs in the critical limits established for a critical control point of a menu item

procedures used to determine if a HACCP system is working effectively; can include a review of records, inspections, and so forth

written procedures related to food service tasks to help to maintain food safety

inventory system in which foods that were previously purchased are rotated and newly purchased foods are stored such that older foods are used first

removal of dirt, grime, and food particles using soap and water and friction with the goal of reducing risk of biological, physical, and chemical contamination

process used to reduce the risk of contamination by reducing microorganisms to safe levels by heat or sanitizing solutions

practice of ensuring that foods are not tampered with or intentionally contaminated as an act of terrorism