Domain I: Principles of Dietetics: Composition of Food Flashcards
Food ____ is the additive influence of foods and constituents which, when eaten, have a beneficial effect on health
Synergy
____ are live microbial food ingredients that benefit health; they can be found in things like Kefir, acidophilus milk, and yogurt
Probiotics
Probiotics promote healthy microbial balance in the intestine, and may stimulate the activity of ____ cells and reduce gut inflammation
Immune
_____ are non-digestible food ingredients that support the growth of probiotics; includes fibers (fructooligosaccharides) and inulin (fructose polymer)
Pre-biotics
_____ foods provide more functions than the basic nutritional benefits
Functional
Examples of functional foods:
-Grape juice and red wine
-Omega 3 fatty acids in fish
-Tomatoes
Grape juice and red wine contain ____, which reduces platelet aggregation
Resveratrol
Omega 3 fatty acids in fatty fish may reduce ____ levels
Triglyceride
Tomatoes contain ____ which may reduce the risk of prostate cancer
Lycopene
Some foods might be ____ (fortified, enriched, enhanced) to be more functional
Modified
Fermented dairy products have ____, which support GI health
Probiotics
Fortified margarine contains plant ____/____ ____which reduce total and LDL cholesterol
Sterols/stanol esters
Another example of a functional food is medical foods such as a PKU formula free of _____
Phenylalanine
_____ are biologically active, naturally occurring chemical compounds in plant foods and as a natural defense for the plant
Phytochemicals
Sources of phytochemicals include…
-Fruits
-Vegetables
-Legumes
-Whole grains
-Nuts
-Seeds
-Herbs
-Spices
Possible benefits of phytochemicals in humans:
-Prevention or treatment of chronic diseases like cancer, heart disease
-May detoxify drugs, toxins, carcinogens, and mutagens
-May act as blocking agents, preventing active carcinogens from reaching targets
-May reduce risk of CHD by protecting LDL cholesterol from oxidation, reducing synthesis or absorption of cholesterol
One example of a phytochemical is ____, which can be found in cruciferous vegetables and have the power to detoxify carcinogens
Indoles
Another phytochemical is ____ which are found in anthoxanthins in soybeans; they have the ability to lower elevated cholesterol
Isoflavones
Categories of phytochemicals:
-Terpenes
-Carotenoids
-Lycopene
-Phenols
-Flavonoids
-Phytoestrogens
-Thiols
-Lignans (flaxseed)
The USDA ____ ____ ____ for standard reference is a major source of information on food composition
National Nutrition Database
The Food and Nutrition ____ ____ ____ ____ is used to analyze data from dietary surveys
Database for Dietary Studies
The FDA ___ ____ Study Database has information on food, minerals, and chemicals
Total Diet
The Nutrition Labeling and Education Act is from what agency?
FDA
The National Labeling and Education Act says that a food label must include…
-Form
-Weight
-Name and address of manufacturer
-Ingredients in descending order or predominance
-Size of serving
Regulation for a food to be labeled “low cholesterol”:
<20 mg of cholesterol per serving
Regulation for a food to be labeled “Low calorie”:
No more than 40 kcal/serving
Regulation for a food to be labeled “low fat”:
3 or less grams of fat/serving
Regulation for a food to be labeled “fat free”:
<0.5 g fat/serving
Regulation for a food to be labeled “very low sodium”:
35 mg or less sodium/serving
Regulation for a food to be labeled “low sodium”:
140 mg or less sodium/serving
Regulation for a food to be labeled “low saturated fat”:
1 gram or less saturated fat/serving
Regulation for a food to be labeled “lean”:
<10 g fat
<4 g saturated fat
<95 mg cholesterol
Regulation for a food to be labeled “extra lean”:
<5 g fat
<2 g saturated fat
<95 mg cholesterol
Regulation for a food to be labeled “free” of any nutrient:
No amount/trivial amount
Regulation for a food to be labeled “lite/light”:
-1/3 fewer calories OR
-50% less fat
Regulation for a food to be labeled “gluten-free”:
<20 ppm gluten
Regulation for a food to be labeled “organic”:
-Minimum of 95% organic ingredients (up to 5% of non-organic ingredients allowed)
The Percent ___ ___ is the percentage of the daily value for each nutrient that 1 serving provides
Daily value
The percent daily value includes ___ ___ ___ and ____ ___ ____
Daily reference value (DRV) and Reference daily intake (RDI)
The new food label requires daily values for what 4 nutrients, as well as total sugar and added sugar?
-Potassium
-Iron
-Calcium
-Vitamin D
____ is exempt from labeling act on allergens
Corn
A food additive that does not have “generally recognized as safe” status:
Sucralose
Dietary supplement labels can be used to describe how a nutrient affects normal body function, but no that it can ___, ____, or ____ any condition
Prevent, cure, treat
1 mcg of dietary folate equivalents is equal to ____ mcg of folic acid
0.6
_____ claims on food labels are based on authoritative statements from a scientific body of the U.S Government or the National Academy of Science (Ex: a calcium-rich diet may help prevent osteoporosis)
Health
____ ____ claims on packaging represent emerging evidence of a relationship, but are not conclusive and require a disclaimer (Ex: evidence suggests but does not prove…)
Qualified health
____ ____ claims explain how a nutrient affects the body and may be used without FDA permission (Ex: fiber maintains bowel regularity)
Structure function
