Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Science > 1 > Flashcards

1 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

5 things in food that can make us sick

A 
harmful microbes (including viruses and parasites)
harmful additives (preservatives)
environmental contaminents (pesticides)
natural toxins
compounds (allergens)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

most common cause of food poisoning

A

harmful microbes (over 95%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

primary source of harmful microbes in food

A

shit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

3 most common foods that cause foodborne illnesses

A

alfalfa sprouts
undercooked chicken
raw cookie dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what’s the difference between an infection and an intoxication

A

infection - when we eat a contaminated (microbial) item and the microbe expands within the body

intoxication - when the microbe grows in the food and produces a toxin. the microbe might go away but the toxin won’t

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

how many people need to get infected by the same food for it to become an outbreak

A

2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

who investigates food outbreaks?

A

Epidemiologists

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

best way to kill some microbes

A

microwave or heating up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

two most common preservatives

A

sugar and salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

why do people tent to avoid preservatives

A

because they are mostly listed in chemical form, which scares off most consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is LFTB

A

lean finely textured beef
aka pink slime

scared people off for decades because of its name but is a common way to preserve meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

why has the number of food poising cases increased in the last few decades

A

new microbes have been discovered
imported foods from other countries
factory farm machinery
higher news coverage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

causes of pesticides (besides pests)

A

extreme weather conditions because then they run around more

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is pesticides

A

it’s sprayed on plants to keep pests away but it is also dangerous to eat so you gotta get rid of the pesticides before you put the plants up for sale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is celliac disease

A

an autoimmune disorder in which microvilli in the intestinal tract react with gliadin, a component of gluten found in wheat and other grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what is the appalaichan trail diet

A

less carbs more protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what are nutraceuticals

A

foods specifically designed to act as drugs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

symptoms of clostridium botulinum related food poisoning

A

blurred vision
breathing and swallowing difficulty
12-36 hours after consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

symptoms of e. coli related food poisoning

A

vomiting
watery/bloody diaringus
kidney failure
3-9d a.c.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

symptoms of listeria monocytogenes related food poisoning

A 
slight fever
cramps
diaringus
miscarriage
meningitus
at least one day a.c.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

symptoms of salmonella related food poisoning

A 
chills
fever
nausea
vomiting
cramps
diaringus
24-36 hours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

symptoms of staphylococcus aureus related food poisoning

A 
sweating 
chills
nausea
vomiting
cramps
diaringus
1-6h
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what are Epidemiologists

A

scientists who track the cause of an outbreak

24
Q

what is azodicarbonamide (ADA)

A

the ‘yoga mat chemical’

used to bleach flour and make dough stronger and more rubbery

25
Q

natural toxin of mushrooms

A

illudins

26
Q

natural toxin of cabbage

A

thiocyanate

27
Q

natural toxin of nutmeg

A

myristicin

28
Q

natural toxin of sassafras

A

safrole

29
Q

natural toxin of cassava

A

glucosides

30
Q

FDA responsibilities

A 
inspects food processing facilities
prohibits distribution of misbranded foods
approves processing methods 
estabishes GMP
approves additives
regulates label content
31
Q

USDA responsibilities

A

regulates all meat and poultry plants that distribute products interstate or internationally
inspects every carcass
requires the HACCP system for food safety hazards

32
Q

one ____ equals the amount of energy required to raise 1 gram of water by 1°C

A

calorie

33
Q

one ____ equals the amount of energy required to raise 1 kilogram of water by 1°C

A

kilocalorie

34
Q

energy values of different vitamins and minerals

A

go back to nutrition notes

35
Q

disease associated with a deficiency of vitamin C

A

scurvy

36
Q

disease associated with a deficiency of vitamin A

A

night blindness

37
Q

disease associated with a deficiency of iron

A

anemia

38
Q

disease associated with a deficiency of calcium

A

osteoporosis

39
Q

examples of functional foods

A 
cereals
beverages
juices
sauces
yogurt
40
Q

breakdown of recommended calorie intake for average people

A

carbs - 55-70% of calories
lipids - 20-30% of calories
protein - 10-15% of calories
fiber - 20-35g

41
Q

RDI for water

A

1.5 quarts

6 glasses

42
Q

percentage of averAge income spent on food

A

12

43
Q

what does ignacio mean

A

the idea of persuasion from recommendation, in this case with foods

44
Q

forbidden food choices in Kosher and Halal meals

A 
wild birds
shark
pork
lobster
shrimp
crab
anything with blood
combining meat and dairy

(take out shrimp, lobster and the last one and you’ve got halal)

45
Q

staphylococcus aureus facts

A

commonly called ‘food handlers disease’
associated with skin and nose of humans
produces a heat-stable toxin
fairly intense GI effects

46
Q

clostridium botulinum facts

A

most toxin known protein
reuqires anaerobic environment for toxin production
associated with soil
used as wrinkle remover (botox)

47
Q

steps to control C. bot

A

pH less than 4.6
temperature less than 10°C (<5° for fish)
at least 15% salt
retort processing

48
Q

campylobacter jejuni

facts

A

biggest cause of diaringus
20% of cases are life threatening
associated with poultry
easily controlled

49
Q

salmonella facts

A

cross contamination

biggest foodborne illness in the US

50
Q

vibrio facts

A

a cold tolerant group of bugs usually associated with water and marine environments
raw seafood principal source of infection

51
Q

e. coli facts

A

associated with the lower intestine of warm blooded animals

can be killed with heat

52
Q

listeria monocytogenes facts

A

causes flu-like symptoms among other things
associated with many foods
grows at fridge temperatures

53
Q

examples of mold toxins

A

mycotoxins
aflatoxin
ergot alkaloids

54
Q

energy content for different vitamins and minerals

A 
carbs = 4 kcal/g
lipids = 9kcal/g
proteins = 4 kcal/g
water = 0
55
Q

how to calculate BMI

A

BMI= kg/m2

Food Science (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions