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Q 1/179
Score 0
a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder or liquid
30
Infant Formula
Q 2/179
Score 0
formula is made with cow's milk that's been altered to resemble breast milk
30
Cow based formula
179 questions
Q.
a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder or liquid
1
30 sec
Q.
formula is made with cow's milk that's been altered to resemble breast milk
2
30 sec
Q.
Soy formula is an infant food made using soy protein and other components. It is fed to infants as a supplement or replacement for human milk or cow milk formula.
3
30 sec
Q.
formulas composed of proteins that are partially broken down or hydrolyzed
4
30 sec
Q.
The only food needed by the majority of healthy infants for about 6 months
5
30 sec
Q.
to feed a baby with milk from the mothers breast
6
30 sec
Q.
production and release of milk by mammary glands
7
30 sec
Q.
Babies who are given an entirely plant based formula or breast milk from a vegan mother
8
30 sec
Q.
docosahexanoic acid
9
30 sec
Q.
a condition in which the baby does not grow or develop properly
10
30 sec
Q.
Baby bottle tooth decay that happens when sweetened liquids or those with natural sugars (like milk, formula, and fruit juice) cling to an infant's teeth for a long time
11
30 sec
Q.
Changing from drinking from the bottle or breast to a cup
12
30 sec
Q.
Uncontrollable crying by an otherwise healthy baby
13
30 sec
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the first secretion from the mammary glands after giving birth, rich in antibodies.
14
30 sec
Q.
Avoid introducing ___ until 4 to 6 months of age.
15
30 sec
Q.
the most common food allergy. Caused by the protein in raw milk
16
30 sec
Q.
anemia caused by inadequate iron intake
17
30 sec
Q.
a baby's tendency, when touched on the cheek, to open the mouth and search for the nipple
18
30 sec
Q.
An infant reflex in which the infant starts sucking when their lips are stroked
19
30 sec
Q.
the gradual development of muscle control, balance, and movement
20
30 sec
Q.
Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
21
30 sec
Q.
the science that studies how the body makes use of the substances in food and how and why people eat the way they do
22
30 sec
Q.
substances in food that your body needs
23
30 sec
Q.
everything you regularly eat and drink
24
30 sec
Q.
guidelines for the amount of each nutrient to be eaten each day
25
30 sec
Q.
the complex carbohydrate stored in potatoes, rice, wheat, and other plants
26
30 sec
Q.
a plant when valued for its medicinal properties , flavor, scent, or the like.
27
30 sec
Q.
class of substances of vegetable origin used as seasoning, preservatives, etc
28
30 sec
Q.
a solution of acetic acid highly flavored with fragrant substances and used as smelling salts.
29
30 sec
Q.
plant, animal, or synthetic fat used in frying, baking, and other types of cooking. Also used in food preparation and flavoring.
30
30 sec
Q.
a season liquid, usually of vinegar or wine with oil, herbs, spices, etc. in which meat, fish, veggies, etc. are steeped before cooking.
31
30 sec
Q.
a mixture of spices or herbs that is applied to food for the purpose of adding flavor.
32
30 sec
Q.
to burn or char the surface of;
33
30 sec
Q.
provides Federal grants to States for supplemental foods, health care reforms, and nutrition education for low-income mothers and to infants and children up to age five who are found to be at nutritional risk.
34
30 sec
Q.
federally funded program that gives food coupons to low-income people based on income and family size
35
30 sec
Q.
outlined a program in which school children would receive nutritional lunches.
36
30 sec
Q.
a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions
37
30 sec
Q.
Established a school breakfast program and expanded the school lunch program and milk program to improve nutrition for children from families with low incomes
38
30 sec
Q.
Aged 60 and older as well as spouse. Provides lunch, nutrition education, social services, transportation.
39
30 sec
Q.
Facilities that collect and distribute food donations to authorized organizations feeding the hungry
40
30 sec
Q.
an adverse reaction to an otherwise harmless substance that involves the bodys immune systems
Units of heat that measure the energy used by the body and the energy that foods supply to your body.
43
30 sec
Q.
The physiological desire for food.
44
30 sec
Q.
The physical need for food.
45
30 sec
Q.
A shortage of nutrient.
46
30 sec
Q.
The part of fruits, vegetables, grains, and beans that your body cannot digest.
47
30 sec
Q.
Calories that come from foods that offer few, if any, nutrients.
48
30 sec
Q.
The amount of nutrients relative to the number of calories they provide.
49
30 sec
Q.
My plate sections
50
30 sec
Q.
Foods that are high in nutrients (vitamins and minerals) but low in calories
51
30 sec
Q.
a major contributor to childhood obesity; major component in fruit drinks and processed foods
52
30 sec
Q.
Found on packages of food to help plan meals
53
30 sec
Q.
Online tool that can help you plan healthy meals, track foods that you eat, track exercise as well as many other things
54
30 sec
Q.
System that clarifies food into groups of similar nutrient and caloric content
55
30 sec
Q.
A negative reaction to food that doesn't involve the immune system
56
30 sec
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A written record of the ingredients and preparation steps needed to make a particular dish
57
30 sec
Q.
food that can be prepared quickly and easily and is often already cooked
58
30 sec
Q.
The passage of nutrients from the digestive tract into the circulatory system
59
30 sec
Q.
The storage form of energy in the body
60
30 sec
Q.
A digestive juice produced by the liver to aid fat digestion.
61
30 sec
Q.
A mixture of gastric juices and food formed in the stomach during digestion
62
30 sec
Q.
A condition that occurs when the feces become massed and hard in the large intestine, making expulsion infrequent.
63
30 sec
Q.
Frequent expulsion of watery feces.
64
30 sec
Q.
The process by which the body breaks down food, and the nutrients in food, into simpler parts for use in growth, repair, and maintenance.
65
30 sec
Q.
A disorder in which many abnormal pouches form in the intestinal wall.
66
30 sec
Q.
A complex protein produced by cells to speed a specific chemical reaction in the body.
67
30 sec
Q.
Solid wastes that result from digestion.
68
30 sec
Q.
Small crystals that form from bile in the gallbladder
69
30 sec
Q.
A mixture of hydrochloric acid, digestive enzymes, and mucus produced by the stomach that helps digest food.
70
30 sec
Q.
A muscular tube leading from the mouth to the anus through which food passes as it is digested.
71
30 sec
Q.
A burning pain in the middle of the chest caused by stomach acid flowing back into the esophagus.
72
30 sec
Q.
A difficulty in digesting food.
73
30 sec
Q.
Chewing.
74
30 sec
Q.
All the chemical changes that occur as cells produce energy and materials needed to sustain life.
75
30 sec
Q.
A series of squeezing actions by the muscles in the gastrointestinal tract that helps move food through the tract.
76
30 sec
Q.
An open sore in the lining of the stomach or small intestine.
77
30 sec
Q.
Tiny, fingerlike projections that cover the wall of the small intestine.
78
30 sec
Q.
Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
79
30 sec
Q.
the main source of energy for your body
80
30 sec
Q.
essential for the growth and repair of body cells
81
30 sec
Q.
substances that help regulate body functions and help it work properly
82
30 sec
Q.
transports nutrients, removes wastes, aids in digestion
83
30 sec
Q.
a substance, found in some foods, that can speed up body processes
84
30 sec
Q.
a waxy, fatlike substance our bodies produce and need in small amounts
85
30 sec
Q.
the science that studies how the body makes use of the substances in food and how and why people eat the way they do
86
30 sec
Q.
substances in food that your body needs
87
30 sec
Q.
a unit of heat that measures the energy available in foods
88
30 sec
Q.
everything you regularly eat and drink
89
30 sec
Q.
guidelines for the amount of each nutrient to be eaten each day
90
30 sec
Q.
the complex carbohydrate stored in potatoes, rice, wheat, and other plants
91
30 sec
Q.
a mineral that helps control the amount of fluid in our bodies
92
30 sec
Q.
a plant when valued for its medicinal properties , flavor, scent, or the like.
93
30 sec
Q.
class of substances of vegetable origin used as seasoning, preservatives, etc
94
30 sec
Q.
a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like, used as a condiment, preservative, etc
95
30 sec
Q.
a solution of acetic acid highly flavored with fragrant substances and used as smelling salts.
96
30 sec
Q.
plant, animal, or synthetic fat used in frying, baking, and other types of cooking. Also used in food preparation and flavoring.
97
30 sec
Q.
a season liquid, usually of vinegar or wine with oil, herbs, spices, etc. in which meat, fish, veggies, etc. are steeped before cooking.
98
30 sec
Q.
a mixture of spices or herbs that is applied to food for the purpose of adding flavor.
99
30 sec
Q.
to burn or char the surface of;
100
30 sec
Q.
provides Federal grants to States for supplemental foods, health care reforms, and nutrition education for low-income mothers and to infants and children up to age five who are found to be at nutritional risk.
101
30 sec
Q.
federally funded program that gives food coupons to low-income people based on income and family size
102
30 sec
Q.
outlined a program in which school children would receive nutritional lunches.
103
30 sec
Q.
a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions
104
30 sec
Q.
Established a school breakfast program and expanded the school lunch program and milk program to improve nutrition for children from families with low incomes
105
30 sec
Q.
Aged 60 and older as well as spouse. Provides lunch, nutrition education, social services, transportation.
106
30 sec
Q.
Facilities that collect and distribute food donations to authorized organizations feeding the hungry
107
30 sec
Q.
strong desire to avoid a particular food
108
30 sec
Q.
an adverse reaction to an otherwise harmless substance that involves the bodys immune systems
109
30 sec
Q.
a general term for an adverse reaction to a food or food component that does not involve the bodys immune system
110
30 sec
Q.
an unusual response to food, including food allergies and food intolerance
111
30 sec
Q.
a substance in food, usually a protein, that is seen by the body as harmful and causes the immune system to mount and allergic reaction
112
30 sec
Q.
a potentially fatal reaction to a food allergen causing reduced oxygen supply to the heart and other tissues
Units of heat that measure the energy used by the body and the energy that foods supply to your body.
115
30 sec
Q.
The physiological desire for food.
116
30 sec
Q.
The physical need for food.
117
30 sec
Q.
A shortage of nutrient.
118
30 sec
Q.
Small units that make up protein.
119
30 sec
Q.
Substances needed in small quantities to help regulate body functions.
120
30 sec
Q.
Elements needed in small quantities for forming healthy bones and teeth, and for regulating certain body processes.
121
30 sec
Q.
The part of fruits, vegetables, grains, and beans that your body cannot digest.
122
30 sec
Q.
Calories that come from foods that offer few, if any, nutrients.
123
30 sec
Q.
The amount of nutrients relative to the number of calories they provide.
124
30 sec
Q.
My plate sections
125
30 sec
Q.
What does FCCLA stand for?
126
30 sec
Q.
What is the State & National Theme this year?
127
30 sec
Q.
What is the central focus of FCCLA?
128
30 sec
Q.
FCCLA colors are red and white. What does the color red represent?
129
30 sec
Q.
During the year of 1945, what was the name of the organization that was founded for African Americans?
130
30 sec
Q.
Where is the national FCCLA headquarters located?
131
30 sec
Q.
What is the official flower of FCCLA?
132
30 sec
Q.
Where will the FCCLA state leadership meeting be held?
133
30 sec
Q.
Name the big state event held in the fall in Perry Georgia?
134
30 sec
Q.
When was FHA/FCCLA founded?
135
30 sec
Q.
What is the FCCLA motto?
136
30 sec
Q.
What year did FHA change the name to FCCLA?
137
30 sec
Q.
Who was the 1st state director for FHA?
138
30 sec
Q.
What is the national program that guides young people to link their options and skills for success in careers, families, and communities?
139
30 sec
Q.
What is the national peer education program in which young people strive to save lives through sober driving, seat belt use, and safe driving habits?
140
30 sec
Q.
What is the national peer education program that involves youth teaching other young people how to make, save, and spend money wisely?
141
30 sec
Q.
What is the national program that guides students to develop, plan, carry out, and evaluate projects that improve the quality of life in their communities?
142
30 sec
Q.
What is the national program that helps students find and use their personal power? Where members set their own goals, work to achieve them, and enjoy the results.
143
30 sec
Q.
What is the national competitive events in which members are recognized for proficiency and achievement in chapter and individual projects, leadership skills, and career preparation?
144
30 sec
Q.
What is the national program that empowers youth with attitudes, skills, and resources in order to recognize, report, and reduce youth violence?
145
30 sec
Q.
What is the national peer education program that helps young people learn to eat rights, be fit, and make healthy choices?
146
30 sec
Q.
The FCCLA colors are red and white. White is a symbol of?
147
30 sec
Q.
What does STAR Events stand for?
148
30 sec
Q.
Where will the 2017 FCCLA national meeting be held?
149
30 sec
Q.
What is the name of the National FCCLA Magazine?
150
30 sec
Q.
What are the 5 FCCLA Planning Process steps in order?
151
30 sec
Q.
What does SMART stand for when we are working with the FCCLA planning process?
152
30 sec
Q.
Why do we learn about FCCLA?
153
30 sec
Q.
What do we do with the $15 membership fee that all LC FCCLA members pay?
154
30 sec
Q.
a clear, slightly yellowish liquid that surrounds the unborn baby (fetus) during pregnancy. It is contained in the amniotic sac.
155
30 sec
Q.
A structure that allows an embryo to be nourished with the mother's blood supply
156
30 sec
Q.
Fertilized egg
157
30 sec
Q.
fertilization of the egg by sperm to form a zygote
158
30 sec
Q.
the developing human organism from 2 weeks after fertilization through the second month
159
30 sec
Q.
links the embryo directly to the placenta and transfers all material to the fetus
160
30 sec
Q.
the developing human organism from 9 weeks after conception to birth
161
30 sec
Q.
the condition or period of being pregnant.
162
30 sec
Q.
steps taken to provide for the health of a pregnant female and her baby
163
30 sec
Q.
a group of alcohol-related birth defects that includes both physical and mental problems
164
30 sec
Q.
the presence of toxins in the blood
165
30 sec
Q.
first 6 wks after the birth of an infant
166
30 sec
Q.
pituitary hormone that stimulates the production of milk
167
30 sec
Q.
The three equal periods that pregnancy is divided into.
168
30 sec
Q.
high blood pressure, swelling of hands and feet, protein in urine (kidney disease)
169
30 sec
Q.
the first secretion from the mammary glands after giving birth, rich in antibodies.
170
30 sec
Q.
symptoms of pregnancy, including nausea, aversions to specific foods, and vomiting
171
30 sec
Q.
a form of diabetes mellitus that occurs during some pregnancies
172
30 sec
Q.
a type of depression that sometimes occurs after childbirth
173
30 sec
Q.
A yellowing of the skin and eyes
174
30 sec
Q.
needle puncture of the amniotic sac to withdraw amniotic fluid for analysis
175
30 sec
Q.
Traits that are passed through genes.
176
30 sec
Q.
Development of infant beginning with conception and ending with birth.
177
30 sec
Q.
the first phase of prenatal development, encompassing the first two weeks after conception
178
30 sec
Q.
the earliest point at which a baby can survive outside the womb
