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NBCD > Chapter 12: Phytochemicals and Functional Foods > Flashcards

Chapter 12: Phytochemicals and Functional Foods Flashcards

1
Q

inspired by Hippocrates famous words “Let food be thy medicine and thy medicine be thy food”

A

“food as medicine”

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2
Q

are compounds found naturally in plants which have bioactive properties

these bioactive compounds “influence biological responses to living tissue, including gene expression” and have shown to provide positive health effects

A

phytocemicals/phyonutrients

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3
Q

in the plants, phytochemicals act as a defense mechanism against host infection, and provide the characteristic color, aroma, and taste of the plant

A

-

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4
Q

phytochemicals - health effects

protection against oxidative stress

A

antioxidants

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5
Q

phytochemicals - health effects

promotion of cancer death

A

apoptosis

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6
Q

phytochemicals - health effects

alteration of hormone metabolism

A

-

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7
Q

phytochemicals - health effects

enhancement of immune response or cell-to-cell communication

A

-

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8
Q

phytochemicals - health effects

protection against the effects of environmental toxins

A

-

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9
Q

phytochemicals - health effects

promotion of a healthy mix of microorganism in the digestive tract

A

gut microbiome

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10
Q

phytochemicals - health effects

metabolic detoxification of toxic substances

A

-

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11
Q

phytochemicals - health effects

inhibition of proteases

A

-

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12
Q

phytochemicals - health effects

shielding of protect structures of cells and stabilization of membrane

A

-

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13
Q

phytochemicals - health effects

stimulation of _____ repair

A

DNA

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14
Q

it satisfactorily demonstrates to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease

A

functional foods

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15
Q

suggestive of the physiological function intended to be improved by the consumption of food

A

functional foods

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16
Q

food that may provide health benefits beyond basic nutrition

A

functional foods

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17
Q

includes all kinds of food either whole foods, fortified, enriched, or enhanced foods which have health benefits

A

functional foods

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18
Q

to perceive the health benefit of a food, marketing plays a crucial role in the identity of functional foods

usually, these health benefits of foods are communicated to the consumers as _____, serves as a hallmark of functional foods and written as part of food label

A

health claims

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19
Q

enforced the laws and regulations in the use of health claims in foods

A

Food and Drug Administration

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20
Q

statement which characterizes a relationship between a nutrient or other compound in food and a disease or health related condition

A

health claim

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21
Q

health claims vs nutrition claims

calcium and reduced risk of osteoporosis

A

health claim

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22
Q

health claims vs nutrition claims

sodium and reduced risk of hypertension

A

health claim

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23
Q

health claims vs nutrition claims

dietary saturated fat and cholesterol and reduced risk of coronary heart disease

A

health claim

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24
Q

health claims vs nutrition claims

fiber-containing grain products, fruits, and vegetables and reduced risk of cancer

A

health claim

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25
Q

health claims vs nutrition claims

fruits and vegetables and reduced risk of cancer

A

health claim

26
Q

health claims vs nutrition claims

folate and reduced risk of neural tube defects

A

health claim

27
Q

health claims vs nutrition claims

sugar alcohols and reduced risk of tooth decay

A

health claim

28
Q

health claims vs nutrition claims

soy protein and reduced risk of heart disease

A

health claim

29
Q

health claims vs nutrition claims

soluble fiber from whole oats and from psyllium seed husk and reduced risk of heart disease

A

health claim

30
Q

health claims vs nutrition claims

whole grains and reduced risk of heart disease and certain cancers

A

health claims

31
Q

health claims vs nutrition claims

plant sterol and plant stanol esters and heart disease

A

health claim

32
Q

health claims vs nutrition claims

potassium and reduced risk of hypertension and stroke

A

health claim

33
Q

health claims vs nutrition claims

statement which characterize the qty of nutrient in food

A

nutrition/nutrient claim

34
Q

health claims vs nutrition claims

calorie-free: fewer than 5 kcal per serving

A

nutrient claim

35
Q

health claims vs nutrition claims

low calorie: 40 kcal or less per serving

A

nutrient claim

36
Q

health claims vs nutrition claims

reduced calorie: at least 25% fewer kcal per serving than the comparison food

A

nutrient claim

37
Q

health claims vs nutrition claims

fat-free: less than 0.5 g of fat per serving (and no added fat or oil); synonyms include “zerofat,” “no-fat,” and “nonfat”

A

nutrient claim

38
Q

health claims vs nutrition claims

low fat: 3 g or less fat per serving

A

nutrient claim

39
Q

health claims vs nutrition claims

less fat: 25% or less fat than the comparison food

A

nutrient claim

40
Q

health claims vs nutrition claims

cholesterol-free: less than 2 mg cholesterol per serving and 2 g or less saturated fat and trans fat

A

nutrient claim

41
Q

health claims vs nutrition claims

sugar-free: less than 0.5 g of sugar per serving

A

nutrient claim

42
Q

health claims vs nutrition claims

sodium-free and salt-free: less than 5 mg of sodium per serving

A

nutrient claim

43
Q

health claims vs nutrition claims

low sodium: 140 mg or less per serving

A

nutrient claim

44
Q

health claims vs nutrition claims

very low sodium: 35 mg or less per serving

A

nutrient claim

45
Q

considerations for health claims of functional food

amount of nutrient or compound that is available for absorption and utilization by the body

A

bioavailability

46
Q

considerations for health claims of functional food

antagonistic or synergistic effect of nutrient towards another nutrient

A

nutrient/food interaction

47
Q

considerations for health claims of functional food

consistency of findings among studies - should have a _____ of confidence (significant scientific agreement)

A

grade a level

48
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: textural changes may affect heat changes, stability, (unpleasant taste), and aroma

A

high in fiber

49
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: reduction of lipids (e.g. cholesterol and fat) affects foamability, emulsifying ability, freezing, and melting point, and taste

A

reduced fat, low cholesterol

50
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: reduction of energy may cause textural changes that may have bitter aftertaste

A

reduced energy

51
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: removal of substances like caffeine requires use of expensive technology

A

reduced caffeine

52
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: reduction of sodium affects the palatability and consumer preference in food

A

low sodium/low salt

53
Q

quality attributed of functional foods

quality attributes: ?

technological considerations: fortification of food alters flavor and stability of the product and may be expensive

addition of low molecular weights nay alter weight of product

A

vitamin/mineral fortified

54
Q

functional foods - examples

foods with benefit to the: ?

e.g. yakult, cultured yogurt

A

gastrointestinal system

55
Q

functional foods - examples

foods with benefit/protection to the: ?

e.g. wine with resveratrol, soybean with phytosterols

A

cardiovascular system

56
Q

functional foods - examples

food that protect against degenerative disease

A

-

57
Q

functional foods - examples

foods alternatives: ?

e.g. stevia

A

sugar or fat alternatives

58
Q

functional foods - examples

foods with optimal fat ratio for the elderly, people with diabetes, and those with inflammatory disease

e.g. diabetasol, ensure gold, meal replacement drink

A

-

59
Q

functional foods - examples

foods for athlete

e.g. gatorade

A

-

60
Q

functional foods - examples

food that enhance immune function

A

-

NBCD (89 decks)

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