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Nutrition Exam 3 > Chapter 12 > Flashcards

Chapter 12 Flashcards

1
Q

Why are nutrients added to food?

A

Often for disease prevention

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2
Q

What was added to salt in the 1920s to reduce goiters?

A

Potassium Iodide

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3
Q

What was added to milk in 1930s to prevent rickets?

A

Vitamins A and D

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4
Q

What was added to flour in the 1940s?

A

Iron and B vitamins

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5
Q

NLEA

A

Nutrition Labeling and Education Act

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6
Q

What does the NLEA do?

A
  • Help consumers know what they are buying.
  • Helps consumers make healthier food choices.
  • Required for all food except meat and poultry.
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7
Q

What are the exemptions from the NLEA?

A
  • Hospitals
  • Airplanes
  • Vending Machines
  • Mall counters
  • Bakeries, delis, and candy prepared on site.
  • Coffee, tea, spices
  • Restaurant meals
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8
Q

What are the eight major food allergens?

A
  • Milk
  • Eggs
  • Fish
  • Shellfish
  • Tree nuts
  • Wheat
  • Peanuts
  • Soybeans
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9
Q

What percentage of Americans actually read labels?

A

71%

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10
Q

Where are the serving sizes located on a label?

A

at the top under title

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11
Q

Serving sizes

A
  • Some packages are actually 2 or 2.5 servings

- All values should be multiplied accordingly.

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12
Q

What are the foods that usually contain more than one serving?

A
  • Soup
  • Canned baked beans
  • Macaroni and cheese
  • 20-oz soda
  • Some frozen meals
  • Large candy bars
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13
Q

What is Daily Value?

A

The compute of how much of a particular nutrient you are getting from a food that contributes to your total daily intake.
Ex. if 25%, need to get 75% from other food the rest of the day

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14
Q

What do you want to keep track of in your daily value?

A
  • Sodium
  • Saturated fat
  • Sugar
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15
Q

Calories per Serving

A
  • Listed under serving size

- Based on a 2,000-calorie diet

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16
Q

Women should restrict to what amount of calories?

A

1,600-1,800

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17
Q

Men should restrict to what amount of calories?

A

2,000-2,200

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18
Q

How are ingredients listed on a label?

A

from most abundant to least abundant

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19
Q

What are the hidden ingredients on a label?

A
  • Sugars are listed separately, but combined may be most abundant.
  • Partially hydrogenated fat affects vessels same as saturated fat.
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20
Q

GRAS

A

Generally recognized as safe

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21
Q

What are the different food additives?

A
  • Preservatives-benzoates, sorbets, sulfites, BHA, and nitrates
  • Sweeteners-HFCS
  • Flavorants-MSG
  • Colorants- blue, red, yellow, and green
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22
Q

Food additives are known to be what?

A

GRAS

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23
Q

What are the different names of sugar?

A
  • Brown
  • Corn Sweetener
  • Dextrose
  • Fructose
  • Fruit Juice Concentrate
  • Glucose
  • Honey
  • High Fructose corn syrup
  • Lactose
  • Malt syrup
  • Maltose
  • Molasses
  • Raw sugar
  • Turbinado
  • Syrup
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24
Q

Trans Fats

A
  • Partially hydrogenated corn oil
  • Partially hydrogenated soybean oil
  • Partially hydrogenated cotton seed oil
  • Fully hydrogenated vegetable oil
25
Q

Health Claims

A
  • Posted on front of the package

- NLEA specifies which claims are allowed and requirements the food has to meet in order to make that claim.

26
Q

Fat free contains how many grams of fat per serving or less?

A

1/2 gram

27
Q

Low fat contains how many grams of fat per serving or less?

A

3 grams

28
Q

Less Fat contains how many grams of fat per serving or less?

A

25% less fat than original recipe

29
Q

Light Fat contains how many grams of fat per serving or less?

A

50% less fat than original recipe

30
Q

Other Health Claims

A
  • Reduced calorie
  • Low Calorie
  • Light
  • High fiber
  • Sugar free
  • Salt free
31
Q

Health Claim for extra lean meat?

A
  • 5g fat or less
  • 2g saturated fat or less
  • 95mg cholesterol per serving
32
Q

Health claim for lean meat?

A
  • 10g fat or less
  • 4.5g saturated fat or less
  • 95mg cholesterol per serving
33
Q

What is organic food?

A

food was produced in a way that was good for the earth.

34
Q

What percentage of ingredients must be organic for the food to be considered organic?

A

95%

35
Q

How are Organic foods made?

A

Nurtured without synthetic pesticides, fertilizers, antibiotics, hormones, or genetic engineering.

36
Q

Why do organic foods usually cost more?

A

because it is more labor intensive and requires more time from field to market.

37
Q

What does 100% natural mean?

A

No artificial colors, flavors, or preservatives in the food.

38
Q

Just because something is 100% natural doesn’t mean its what?

A

Good for you. It may be loaded with fat and sugar.

39
Q

No antibiotics means what?

A

Animals were raised without administering antibiotics to keep them healthy while growing.

40
Q

Organic farmers cannot use what when farming?

A

Manure from animals fed with antibiotics.

41
Q

No hormones means what?

A

Animals were raised without administering growth hormones.

42
Q

Dairy cows are fed hormones to do what?

A

more milk

43
Q

How many USDA-approved female growth hormones are there to produce faster milk?

A

6

44
Q

What are the 5 common mistakes people make when reading labels?

A
  • If you eat fewer than 2,000 calories, adjustment must be made.
  • Reduced fat or reduced sodium only means that there is 25% less sodium or fat.
  • Thinking DV means percent of calories consumed.
  • Assuming amount of sugar listed includes added sugar.
  • Forgetting to make adjustment for amount of servings.
45
Q

Most foods have what?

A

calorie value, or the ability to produce energy.

46
Q

Carbohydrates has how many calories per gram?

A

4 cal/g

47
Q

Protein has how many calories per gram?

A

4 cal/g

48
Q

Fat has how many calories per gram?

A

9 cal/g

49
Q

Alcohol has how many calories per gram?

A

7 cal/g

50
Q

Calculations

A
  • Use similar values to multiply or divide.

- To find percentage of calories, both numbers have to be calories.

51
Q

Compute Grams to Calories

A
  • Find number of grams of the nutrients.
  • Multiply 4 for carbs and protein, 9 for fat.
  • Answer is number of calories generated from the nutrient.
52
Q

Find the percentage of a nutrient

A
  • Find total number of calories for a serving size.
  • Find total number of calories from fat.
  • Divide calories from fat by total.
  • Multiply by 100 for percentage.
53
Q

EXAMPLE 1

A
  • Baked beans-260 calories
  • 2 g fat per serving
  • Fat has 9 cal/g so 2 grams of fat multiplied by 9 equals 18 calories.
54
Q

EXAMPLE 2

A

-One serving of toaster strudel has 350 calories.
-140 calories are from fat.
-What percent fat is toaster strudel?
-140/350=.4
.4x100=40%

55
Q

EXAMPLE 3

A
  • One cup of crabapple juice has 160 calories.
  • 30 g is carbohydrates
  • What percent of the calories are carbohydrate?
  • 30/4=120 bc 4 cal/g in carbs
  • 120/160=0.75
    0. 75x100=75%
56
Q

EXAMPLE 4

A
  • There are 1.5 g of protein in one serving of Campbell’s beef and potato soup.
  • You eat two servings.
  • How many grams of protein do you consume?
  • 1.5x2=3
57
Q

EXAMPLE 5

A
  • One serving of turkey breast has 60 calories.
  • There are 1.5 g of fat per serving.
  • How many calories are from fat?
  • 9 cal/g
  • 1.5x9=13.5
58
Q

EXAMPLE 6

A
  • One serving of turkey breast has 60 calories.
  • 13.5 calories are fat
  • What percentage of the turkey breast is fat?
  • 13.5/60=0.225
  • 0.225x100=22.5%
59
Q

EXAMPLE 7

A
  • One cup of instant breakfast has 250 calories.
  • 30 g are carbohydrate.
  • What percentage of the Instant Breakfast is carbohydrate?
  • 4 cal/g
  • 4x30=120
  • 120/250=0.48
  • 0.48x100=48%

Nutrition Exam 3 (4 decks)

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