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Nutrition Exam 3 > Consumer Concerns > Flashcards

Consumer Concerns Flashcards

1
Q

Define Ergogenic.

A

enhances ability work, enhances metabolism

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2
Q

Do most athletes need Protein powders?

A

No

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3
Q

What are some side effects one could experience with taking protein powders?

A

consuming a large amount of protein can put extra burden on your kidneys

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4
Q

Why would someone need to take complete nutrient supplements?

A
  • digestive problems
  • after surgery

remember though most of these are RARELY complete

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5
Q

What is soda loading?

A

eating a lot of baking soda (alkaline) in hopes to faster neutralize lactic acid which produces muscle pain and fatigue from working out muscles.

side effects: diarrhea, dizziness, cramps

Benefits are controversial

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6
Q

What are anabolic steroids?

A

-stimulate muscle development

Side Effect
-aggressiveness, acne, hair loss, depression, testicular atrophy, heart failure, liver damage

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7
Q

What is HGH?

A

Human Growth Hormone
-makes someone taller

Side Effects
-acromegaly (hormone overproduction), diabetes, thyroid problems, heart disease, shorter life span

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8
Q

What is Blood Doping?

A

-Purpose is to increase O2 carrying ability

Side Effects
-changes blood chemistry, heart attack

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9
Q

What is the USDA?

A

U.S. Department of Agriculture
-regulate meat, poultry, eggs

HQ located in Washington DC

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10
Q

What is the FDA?

A

Food and Drug Administration
- regulate all other food that the USDA doesn’t regulate

HQ located in Baltimore MD

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11
Q

What is the EPA?

A

Environmental Protection Agency
- regulate pesticides and water quality

HQ located in Washington D.C.

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12
Q

What is the CDC?

A

Center for Disease Control
- foodborne diseases

HQ located in Atlanta GA

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13
Q

What is a Foodborne Infection?

A

-results from ingesting LIVING pathogens

S/S

  • fever (speeds up immune response)
  • diarrhea
  • cramps
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14
Q

What is a Foodborne intoxication?

A

-results from ingesting toxin, not necessarily living organisms

S/S

  • GI Symptoms
  • vomiting
  • weakness

could result in Nervous system disorders b/c some toxins like botulinum

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15
Q

Which foodborne illness is harder to pinpoint the cause?

A

Foodborne infections because the living pathogens have to colonize the intestinal tract before symptoms start to show.

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16
Q

Why is botulinum intoxication often misdiagnosed as a stroke? How can you tell the difference between the two?

A

botulism is a neural toxin and can cause some of the same side effects as a stroke. however usually a stroke only causes paralysis on one side of the body; usually on the opposite body of the affected side of the brain. Botulism poisoning affects both sides of the body and presents itself as a progressive paralysis traveling from the head to the feet.

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17
Q

What is cross contamination?

A
  • transfer of bacteria from one surface to another surface.
  • bacteria are “hitchhikers”

Sources

  • raw material
  • person and animals
  • utensils that are not cleaned and sanitized properly
18
Q

What is the number one cause of foodborne disease outbreaks in the U.S.?

A

Cross contamination

19
Q

Describe the concept of bioaccumulation?

A

accumulation of a concentration of contaminants up the food chain

Top predator (usually human) will bear the grunt of contaminants

20
Q

What is organic halogen?

A

Halogen (group 7A) binds to carbon compounds

-Halogens are F(fluoride), Cl (Chlorine), Br (Bromine), I (iodine)

21
Q

What are some natural toxicants in foods?

A

Mushrooms: poisons
cabbage and turnips: goitrogens(promotes thyroid enlargement)
lima beans and fruit seeds: cyanogens[cyanide] (linamarin in cassava)
green potato skins: solanine (narcotic), causes nausea, vomiting, diarrhea, headache, dizziness, paralysis, and it is not destroyed by heat

22
Q

Should you worry about goitrogens in cabbage and turnips?

A

no because with exposure to heat goitrogens are removed. however even with goitrogens being there it takes A LOT for it to be toxic

23
Q

What is the margin of safety?

A

-between the amount used and the level at which harm exists

24
Q

name some common food additives

A
  • colors
  • flavors and flavor enhancers
  • nutrients
  • preservatives
  • antioxidants
  • thickeners

*these all have a wide margin of safety

25
Q

how do salt and sugar prevent microbial growth?

A
  • the concept of WATER ACTIVITY(aw)

- sugar and salt bind with water, water activity (aw) drops, growth stops

26
Q

describe the concept of water activity?

A

the amount of water available to support the growth of microorganisms

27
Q

What is ADI?

A

acceptable daily intake

-how much of a substance you can consume per day without any negative effects

28
Q

What is the Delany Clause?

A
  • part of the 1958 Food Additives Amendment (section 409) of the 1954 Federal Food, Drug, and Cosmetics Act
  • Sec 409 regulates pesticide residues in processed foods, however Congressman James Delany of NY petitioned to add amendment that says “…Secretary of the Food and Drug Administration shall not approve for the use in food any chemical additive found to induce cancer in man, or after tests, found to induce cancer in animals?”
  • it was problematic because pretty much everything you consume in excessive amounts can be potentially harmful but this clause doesn’t take into consideration the margin of safety
29
Q

What are Nitrates and nitrites used for?

A

Nitrites(NO2) and Nitrates (NO3) are used in meat curing.

30
Q

What is the purpose of meat curing?

A

to maintain a stable red color and enhance flavor.

31
Q

What is a side effect of using Nitrites/Nitrates in the meat curing process? Knowing this why do we still use them anyways?

A

they can form nitrosamines which is a carcinogen. people still use them in meat curing though because meat is high in protein, has a neutral pH, and is vacuumed packed to maintain color. This environment (high protein, neutral pH, anaerobic) is favorable for bacterial growth, specifically Clostridium Botulinum. Nitrites/Nitrates are very affective against Clostridium Botulinum which is why we still use this.

32
Q

What are Sulfites?

A
  • antioxidants used to prevent spoilage
  • also to prevent enzymatic browning reaction(like in apples)
  • they are antibacterial
33
Q

Why are sulfites sometimes added to grape juice before fermentation to make wine?

A

they are antibacterial which means they prevent the bacteria from growing and support the fermentation process. if bacteria were allowed to thrive you would get lactic acid instead of alcohol fermentation

34
Q

Some people can be allergic to sulfites… what does this mean for these people?

A

they have to avoid wines that have sulfites added into them.

S/S
-sneezing, rash, headache

35
Q

What is Chinese Restaurant Syndrome?

A

allergic reaction to MSG (monosodium glutamate)

S/S:

  • chest pain
  • erythema (red skin)
  • headache
36
Q

what are Radiolytic products?

A

broken pieces of nutrients caused by radiation

Why do we radiate food?
-to preserve food

37
Q

What are incidental food additives?

A
  • NOT PURPOSELY added, but it is there
  • occur during harvesting or processing

examples:
-bug bits, glass, plastic, solvents, hormones

38
Q

How is water for the public supply gathered?

A

Surface: rivers and lakes

Ground Water: aquifers (underground rock, filled with water)

39
Q

What is the difference between hard water and soft water?

A

hard water: high in Ca and Mg

soft water: high in Na

40
Q

What are some of the types of treatment used for the public water supply before it is used for consumption and other uses?

A

screening, sedimentation, trickling filter, Cl, UV, ozone

sometimes fluoride is added to water

Nutrition Exam 3 (6 decks)

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