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Nutrition 1 (Semester I) > 10a. Food Labelling and Additives > Flashcards

10a. Food Labelling and Additives Flashcards

1
Q

Where do food labels appear?

A

On all processed foods

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2
Q

How might a consumer use a food label for better health?

A 
Type of fats/oils used
Sugar per serving
Salt per serving
Additives/preservatives/artificial colours
Nutrients
Calories
GMO
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3
Q

What information must be shown on a food label?

A 
Name of food
Processing method e.g. roasted, dried
Weight/volume
Ingredients
Preparation instructions
Storage instructions
Best before/use by date
Name/address of manufacturer
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4
Q

How are ingredients listed on food labels?

A

All must be included

In order according to weight (highest first)

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5
Q

When must the percentage of an ingredient be listed?

A

If it’s mentioned e.g. extra blueberries
If it’s mentioned in the name of the product e.g. blueberry and apple pie
If consumers would connect with an ingredient in a product e.g. fruit in summer pudding

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6
Q

What information is mandatory on the back of a food label?

A 
Energy - kJ and Kcal
Fat (total) + saturated
Carbs (total) + sugar
Protein
Salt (sodium chloride)
Values given per 100g/100ml
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7
Q

What information is voluntary on the back of food labels?

A 
Mono/polyunsaturates
Polyols (sweeteners)
Starch
Fibre
Any vits/minerals providing more than 15% of the NRV
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8
Q

What are reference intakes?

A

The max amount of calories, macronutrients and salt that should be consumed in a day

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9
Q

What are the benefits of RIs?

A

Helps consumers see how many calories, macronutrients and salt are in a portion of food in comparison to the healthy amount recommended in a day

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10
Q

How are RIs expressed on food labels?

A

As a percentage of daily RI

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11
Q

Where can RI percentages be displayed?

A

On front or back of pack

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12
Q

What are daily RIs based on?

A

Average sized woman doing an average amount of physical activity

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13
Q

How many calories are in the daily RI?

A

2000

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14
Q

How much fat is in the daily RI?

A

70g of which 20g saturated

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15
Q

How many carbs are in the daily RI?

A

260g of which 90g sugars

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16
Q

How much protein is in the daily RI?

A

50g

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17
Q

How much salt is in the daily RI?

A

6g

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18
Q

What information is voluntary on the front of food labels?

A

Traffic light system

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19
Q

What information must be shown in the traffic light system?

A 
Energy value (kJ and kcal)
Fat (g)
Saturates (g)
Sugars (g)
Salt (g)
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20
Q

Why can traffic light systems be misleading?

A

Says nothing about the nutritional value of food

‘Red’ fat on a bag of roasted nuts is different to the ‘red’ fat on a packet of pork pies

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21
Q

How many allergens are there that must be listed on a food label if included in a product?

A

14

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22
Q

How must allergens be listed in the ingredients?

A

Bold
Contrasting colour
Underlined

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23
Q

If products are sold in multipacks, where must allergen information also be displayed?

A

On the outer packaging

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24
Q

Which products require additional warnings on the label?

A

Drinks with alcohol contain above 1.2%
GM ingredients above 0.9%
If gas has been used as part of the packaging process
Not suitable for pregnant women
Excessive consumption may have a laxative effect

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25
Q

If a product states it is ‘free from’ what must manufacturers endeavour to do?

A

Ingredients/packaging must not contain the allergen

Cross contamination must be prevented

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26
Q

Does ‘free from’ always mean healthy?

A

No

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27
Q

Does ‘gluten free’ have to be free from gluten?

A

No

Can have up to 20mg/kg of gluten

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28
Q

What are GMOs?

A

Living organisms whose genetic material has been manipulated through genetic engineering

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29
Q

Why are crops genetically engineered?

A

To be resistant to pests and pesticides

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30
Q

Which country freely uses GMO crops and foods?

A

USA

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31
Q

Which crops are commonly genetically engineered?

A

Corn
Soya
Rice
Cotton

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32
Q

When can pre-packed products be labelled as organic?

A

When at least 95% of the ingredients are organic

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33
Q

What must the label of organic foods state?

A

Where the farmed ingredients in products were produced

Code number of certifying body

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34
Q

In what ways can labels be misleading?

A 
Low calorie
High fibre
Low fat
No added sugar
No sugar
Natural
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35
Q

Why can ‘low calorie’ be misleading?

A

Difference may be negligible

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36
Q

Why can ‘high fibre’ be misleading?

A

May still be high in salt, sugar

Highly processed

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37
Q

Why can ‘low fat’ be misleading?

A

May still be high in sugar, additives and preservatives

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38
Q

Why can ‘no added sugar’ be misleading?

A

May still be high in naturally occurring sugars

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39
Q

Why can ‘no sugar’ be misleading?

A

Has artificial sweeteners when taste is sweet

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40
Q

Why can ‘natural’ be misleading?

A

Not everything labelled natural is healthy or natural

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41
Q

What is a nutrition claim?

A

Any claim that suggests, states or implies that a food has particular beneficial nutritional properties e.g. low fat

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42
Q

When are nutrition claims allowed?

A

If they are on the EU pre-approved list

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43
Q

How much fat is allowed in food to be called low fat?

A

No more than:
3g per 100g (solids)
1.5g per 100ml (liquids)

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44
Q

What are food additives?

A

Substances added to foods to prolong shelf life, alter taste, texture, colour or make more visually appealing

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45
Q

What are the six main categories of E numbers?

A 
Colours
Preservatives
Antioxidants
Emulsifiers/stabilisers/thickeners/gelling agents
Flavour enhancers
Sweeteners
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46
Q

What three categories do food additives fall under?

A

Artificial
Nature-identical
Natural

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47
Q

What are artificial food additives?

A

Made synthetically

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48
Q

What are nature-identical food additives?

A

Manufactured copies of substances found naturally in food

e.g. benzoic acid found in fruit

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49
Q

What are natural food additives?

A

Extracted from food for use in other foods

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50
Q

What are colour additives used for?

A

To make food look more appealing
Restore colour lost through processing
Make existing colours brighter

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51
Q

What category of E number are colours?

A

E100

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52
Q

Examples of foods containing artificial colours

A 
Cheese
Cakes
Custard powder
Sweets
Yoghurt
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53
Q

Examples of natural food colours

A

E100 curcumin
E101/E106 riboflavin
E162 beetroot

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54
Q

Examples of artificial colours

A

E110 sunset yellow
E102 tartrazine
E104 quinoline yellow

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55
Q

What adverse effects are colouring additives associated with?

A

Hyperactivity

Poor concentration

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56
Q

What are preservatives used for?

A 
Slow down composition of food
Control contamination (through antimicrobial properties)
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57
Q

What category of E number are preservatives?

A

E200

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58
Q

Examples of preservatives

A

E211 Sodium benzoate
E220 Sulphur dioxide
E251 Sodium nitrate

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59
Q

Which categories of foods can E211 sodium benzoate be found?

A

Carbonated drinks
Fruit juices
Pickles

60
Q

Which categories of foods can E220 sulphur dioxide be found?

A

Wine
Dried fruit
Pickled vegetables

61
Q

Which categories of foods can E251 sodium nitrate be found?

A

Processed meats

62
Q

What adverse effects are preservatives associated with?

A

Asthma
Allergies
Hives
Nausea

63
Q

What are antioxidants used for in foods?

A

Decrease the chance of oils and fats turning rancid

Replace natural AO lost in processing - extending shelf life

64
Q

What category of E number are antioxidants?

65
Q

Examples of antioxidants in foods?

A

E310 PG
E319 TBHQ
E320 BHA
E321 BHT

66
Q

Examples of foods containing AO additives

A

Margarine
Biscuits
Cereals

67
Q

What are emulsifiers and stabilisers used for in food?

A

Mixing ingredients that would normally separate

68
Q

What category of E number are emulsifiers/stabilisers?

69
Q

Examples of foods containing emulsifiers

A

Dairy free milks and yoghurts

70
Q

Examples of emulsifiers

A

E433 Polysorbate 80

E466 Carboxymethyl cellulose

71
Q

What adverse effects are emulsifiers associated with?

A

IBD

Colon cancer

72
Q

What are stabilisers used for in food?

A

Prevent ingredients from separating again

73
Q

Examples of foods containing stabilisers

A

Ice cream
Dairy and DF products
Mayonnaise

74
Q

Examples of stabilisers

A

Lecithin
Agar agar
Carrageenan
Pectin

75
Q

What are thickeners used for in foods?

A

Increase the viscosity of foods

76
Q

Examples of thickeners in foods

A

Starches
Pectins
Gums

77
Q

Examples of foods containing thickeners

A

Soups
Sauces
Puddings

78
Q

What are gelling agents?

A

Give a gel-like consistency

79
Q

Examples of gelling agents

A 
Gums
Starches
Pectins
Gelatine
Agar agar
80
Q

Examples of foods using gelling agents

A

Jellies
Jams
Desserts

81
Q

What category of E number is associated with thickeners and gelling agents?

82
Q

What adverse effects are associated with emulsifiers, stabilisers, thickeners and gelling agents?

A

Bloating
Cramping
Nausea
Flatulence

83
Q

What are flavour enhancers used for?

A

Make existing flavours stronger

84
Q

What category of E number are flavour enhancers?

85
Q

Examples of foods containing flavour enhancers

A 
Crisps
Processed meats
Instant noodles
Stock cubes
Fast food
Sports drinks
86
Q

Example of a flavour enhancer

87
Q

What condition is MSG linked to?

A

MSG syndrome

88
Q

What are the symptoms of MSG syndrome?

A 
Headaches
Skin flushing
Sweating
Muscle tightness
Numbness/burning in mouth
Chest pain
Palpitations
89
Q

What category of E number is sweeteners?

90
Q

Examples of ‘natural’ sweeteners

A

Stevia

Xylitol

91
Q

Examples of artificial sweeteners

A

Aspartame
Saccharin
Acesulfame K

92
Q

How can sweeteners be categorised?

A

Bulk

Intense

93
Q

Why are intense sweeteners named so?

A

Many times sweeter than sugar

94
Q

Examples of intense sweeteners

A

Aspartame
Saccharin
Ace K
Stevia

95
Q

What are bulk sweeteners used for?

A

Structural
Sensory
Sweetness

96
Q

Examples of bulk sweeteners

A

Sorbitol

Xylitol

97
Q

Why do products containing bulk sweeteners come with a warning?

A

Can cause GI upset

98
Q

What are the adverse effects of artificial sweeteners?

A

Raise insulin levels
Effect insulin sensitivity
Overstimulate sugar receptors (makes healthy, sweet food unappealing)
Addictive/increase cravings for sweet foods
Can damage DNA

99
Q

Why can artificial sweeteners be combined?

A

To balance taste

e.g. Ace K is bitter. Often combined with aspartame and/or sucralose - heightens toxicity

100
Q

Which sweetener is the safest alternative to sugar?

101
Q

Which colours are added to mushy peas to make them green?

A 
E133 Brilliant Blue FCF
E102 Tartrazine (yellow)
102
Q

What adverse effects is tartrazine associated with?

A

Rhinitis
Itching
Asthma
Blurred vision

103
Q

Examples of other additives that are also E numbers

A

Anticaking agents
Bulking agents
Modified starches
Raising agents

104
Q

What tricks can manufacturers use to hide additives?

A

Use E number, name or trade name
Add the additive prior to manufacturing
(e.g. colour added to farmed salmon to increase redness of flesh)

105
Q

Why are safety assessments of additives unreliable?

A

Because laws differ between countries

Certain additives are banned in some countries and not in others

106
Q

Do natural additives make a product healthier?

A

Not necessarily

Once processed, all the health benefits could be lost

107
Q

What are flavour packs?

A

Artificial
Created from fruit essences and oils
Broken down in a lab into their individual chemical constituents
Reassembled into a new compound and added back into the product

108
Q

Why can flavour packs be listed as natural?

A

Because the individual components were originally extracted from fruit

109
Q

What is the source of carrageenan?

A

Red seaweed

110
Q

What is the function of carrageenan?

A

Thickening
Stabilising
Gelling

111
Q

Examples of foods containing carrageenan

A

Condensed milks
Dairy products
Jellies
Nut milks

112
Q

What are the adverse effects of carrageenan?

A

GI inflammation
Bloating
Bowel disease

113
Q

What is the E number of carrageenan?

114
Q

What is the source of citric acid?

A 
Citrus fruit (natural)
High fructose corn syrup (manufactured)
115
Q

What is the E number for citric acid?

116
Q

What is the function of citric acid?

A

Flavouring

Preservative

117
Q

Examples of foods containing citric acid

A

Biscuits
Tinned sauces
Ice cream

118
Q

What are the adverse effects of citric acid?

A

GM ingredients = potential hazards to health

119
Q

Examples of additives that can affect the nutritional value of food

A

E926 Chlorine dioxide

E220 Sulphur dioxide

120
Q

What is the source of chlorine dioxide?

A

Produced synthetically

121
Q

What is the function of sulphur dioxide?

A

Bleaching agent for flour, fats, oils

Purification of water

122
Q

What adverse effect does sulphur dioxide have on a nutrient?

A

Decreases vit E content

123
Q

What is the source of sulphur dioxide?

A

Produced chemically

124
Q

What is the function of sulphur dioxide?

A

Preservative

125
Q

What adverse effects does sulphur dioxide have nutritionally?

A

Impedes O2 carrying capacity of Hb

Destroys B1 in foods

126
Q

What is annatto?

A

A natural food colouring

127
Q

What is the E number for annatto?

128
Q

Examples of foods containing annatto

A 
Cheese
Custard
Fish fingers
Margarine
Digestive aids
Expectorants
129
Q

What adverse effects are caused by annatto?

A

Headaches
Hives
Irritability
Sleep issues

130
Q

What is cochineal (carmine)?

A

A natural food colouring

131
Q

What is the E number for carmine?

132
Q

Examples of foods containing carmine

A 
Desserts
Pie fillings
Bakery products
Confectionery
Medications
Cosmetics
133
Q

What are the adverse effects of carmine?

A

Severe allergic reactions

Can induce asthma

134
Q

What are nitrates and nitrites?

A

Artificial preservatives

135
Q

Where are nitrites/nitrates commonly found?

A

Processed meat/cheese
Medications
Inorganic fertilisers

136
Q

What are the adverse effects of nitrates/nitrites?

A

Carcinogenic

Associated with SLE, psoriasis, urticaria, atopic dermatitis

137
Q

What are BHA and BHT?

A

Artificial AOs

138
Q

Where are BHA and BHT commonly found?

A 
Chips
Preserved meats
Cereals
Oils
Margarine
Cosmetics
139
Q

In what foods can’t BHA and BHT be used?

A

Foods for babies or young children

140
Q

What are the adverse effects of BHA and BHT?

A

Carcinogenic
Headaches
Dermatitis
Endocrine disruptor

141
Q

What is acesulfame K?

A

Artificial sweetener

142
Q

Where is acesulfame k commonly found?

A

Chewing gum
Canned foods
Alcoholic beverages

143
Q

What adverse effects are associated with acesulfame K?

A

Carcinogenic
Headaches
Nausea
Depression

144
Q

Where can aspartame be commonly found?

A

Diet drinks
Sugar free products
Chewing gum
Yoghurt

145
Q

What adverse effects are associated with aspartame?

A

Irritability
Depression
Compromised blood brain barrier

146
Q

What condition is aspartame contraindicated in?

A

PKU

inability to break down phenylalanine - an amino acid that causes neurological damage

147
Q

How can one reduce food additive intake?

A

Replace additive-laden, packaged foods with fresh, home made food
Consider the nutritional value of the food - levels of sugar, fats etc

Nutrition 1 (Semester I) (15 decks)

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