a substance, found in some foods, that can speed up body processes
15
30 sec
Q.
a waxy, fatlike substance our bodies produce and need in small amounts
16
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
17
30 sec
Q.
a unit of heat that measures the energy available in foods
18
30 sec
Q.
everything you regularly eat and drink
19
30 sec
Q.
guidelines for the amount of each nutrient to be eaten each day
20
30 sec
Q.
the complex carbohydrate stored in potatoes, rice, wheat, and other plants
21
30 sec
Q.
a mineral that helps control the amount of fluid in our bodies
22
30 sec
Q.
The physiological desire for food.
23
30 sec
Q.
The physical need for food.
24
30 sec
Q.
A shortage of nutrient.
25
30 sec
Q.
Small units that make up protein.
26
30 sec
Q.
Fats that are solid at room temperature.
27
30 sec
Q.
Fats that remain liquid at room temperature.
28
30 sec
Q.
Substances needed in small quantities to help regulate body functions.
29
30 sec
Q.
Elements needed in small quantities for forming healthy bones and teeth, and for regulating certain body processes.
30
30 sec
Q.
The part of fruits, vegetables, grains, and beans that your body cannot digest.
31
30 sec
Q.
Calories that come from foods that offer few, if any, nutrients.
32
30 sec
Q.
The amount of nutrients relative to the number of calories they provide.
33
30 sec
Q.
My plate sections
34
30 sec
Q.
substances intentionally added to food to produce a desired effect
35
30 sec
Q.
a chemical substance from plants that may be sold as a dietary supplement
36
30 sec
Q.
The quantity of food served or eaten at one meal or snack
37
30 sec
Q.
Set of recommendations about smart eating and physical activity for all Americans.
38
30 sec
Q.
the state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements
39
30 sec
Q.
biological systems will break down pesticides into chemical parts that nature can safely recycle
40
30 sec
Q.
a change in a food that makes it unfit or undesirable for consumption
41
30 sec
Q.
a sickness caused by eating contaminated food
42
30 sec
Q.
microorganisms that can cause illness in humans
43
30 sec
Q.
substances released by microbes that are hamrful to humans
44
30 sec
Q.
a foodborne illness caused by a toxin released by microbes
45
30 sec
Q.
microbes release digestive enzymes that begin to damage body tissue and cause illness
46
30 sec
Q.
bacteria attach to lining of the intestines and release digestive enzymes
47
30 sec
Q.
organisms that live in and feed on a host
48
30 sec
Q.
an animal or plant from which a parasite receives nutrients
49
30 sec
Q.
an infection caused by T. Spiralis
50
30 sec
Q.
a microscopic disease-causing agent made up of genetic material surrounded by a protein coating
51
30 sec
Q.
protein coating
52
30 sec
Q.
a viral infection that attacks the liver cells
53
30 sec
Q.
when a contaminated substance comes in contact with another food
54
30 sec
Q.
the food safety system used most often by US food producers
55
30 sec
Q.
A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time oxygen, and moisture
56
30 sec
Q.
What does FCCLA stand for?
57
30 sec
Q.
What is the State & National Theme this year?
58
30 sec
Q.
What is the central focus of FCCLA?
59
30 sec
Q.
FCCLA colors are red and white. What does the color red represent?
60
30 sec
Q.
During the year of 1945, what was the name of the organization that was founded for African Americans?
61
30 sec
Q.
Where is the national FCCLA headquarters located?
62
30 sec
Q.
What is the official flower of FCCLA?
63
30 sec
Q.
Where will the FCCLA state leadership meeting be held?
64
30 sec
Q.
Name the big state event held in the fall in Perry Georgia?
65
30 sec
Q.
When was FHA/FCCLA founded?
66
30 sec
Q.
What is the FCCLA motto?
67
30 sec
Q.
What year did FHA change the name to FCCLA?
68
30 sec
Q.
Who was the 1st state director for FHA?
69
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?
70
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?
71
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?
72
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?
73
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.
74
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?
75
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?
76
30 sec
Q.
What is the national peer education program that helps young people learn to eat rights, be fit, and make healthy choices?
77
30 sec
Q.
The FCCLA colors are red and white. White is a symbol of?
78
30 sec
Q.
What does STAR Events stand for?
79
30 sec
Q.
Where will the 2017 FCCLA national meeting be held?
80
30 sec
Q.
What is the name of the National FCCLA Magazine?
81
30 sec
Q.
What are the 5 FCCLA Planning Process steps in order?
82
30 sec
Q.
What does SMART stand for when we are working with the FCCLA planning process?
83
30 sec
Q.
Why do we learn about FCCLA?
84
30 sec
Q.
What do we do with the $15 membership fee that all LC FCCLA members pay?
85
30 sec
Q.
the state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements
86
30 sec
Q.
biological systems will break down pesticides into chemical parts that nature can safely recycle
87
30 sec
Q.
a change in a food that makes it unfit or undesirable for consumption
88
30 sec
Q.
a sickness caused by eating contaminated food
89
30 sec
Q.
microorganisms that can cause illness in humans
90
30 sec
Q.
substances released by microbes that are hamrful to humans
91
30 sec
Q.
a foodborne illness caused by a toxin released by microbes
92
30 sec
Q.
microbes release digestive enzymes that begin to damage body tissue and cause illness
93
30 sec
Q.
bacteria attach to lining of the intestines and release digestive enzymes
94
30 sec
Q.
organisms that live in and feed on a host
95
30 sec
Q.
an animal or plant from which a parasite receives nutrients
96
30 sec
Q.
an infection caused by T. Spiralis
97
30 sec
Q.
a microscopic disease-causing agent made up of genetic material surrounded by a protein coating
98
30 sec
Q.
protein coating
99
30 sec
Q.
a viral infection that attacks the liver cells
100
30 sec
Q.
when a contaminated substance comes in contact with another food
101
30 sec
Q.
the food safety system used most often by US food producers
102
30 sec
Q.
A way to remember the six conditions pathogens need to grow: food, acidity, temperature, time oxygen, and moisture
