Exam 1 Flashcards
Exam 1 Information
The scientific study of food is one of people’s most important endeavors, mainly because…
Food is their most important need
Hunter-gatherers spent 100% of their time engaged in obtaining food.
True
Average American spends less than how many hours a day preparing food?
1
Americans consume about how many lbs of food/year?
2000
What is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products?
Food Science
How many people are undernourished?
One in seven
Areas in Food Science
Processing (engineering)
Packaging
Chemistry
Microbiology
Sensory evaluation
Nutrition
Regulation compliance
25% of disease in the US may have a nutritional component
True
Top Four Chronic Diseases are related to food:
HEART DISEASE
Obesity
DIABETES
Cancer
What is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances
Nutrition
Food science involves all aspects of food and nutrition
True
Nutrition is the study of how..
Food is utilized by the body
Food-Nutrition-Health are interconnected
True
Food Poisoning Statistics:
Illness
48 million
Nil (example person)
Spewing, cramps, rare hamburger the day before
Food poisoning statistics:
Deaths
3,000
Alice (example person)
Thin, digestive issues and mental fog for years
Food poisoning statistics:
Hospitalizations
128,000
The American food supply is the…
Safest in the world
Fresh foods contain more harmful ________ than processed products
Microbes
Unsafe foods:
Any food that makes us sick when we eat it
Presence of harmful microbes
Presence of natural toxicants
Presence of environmental contaminants
Presence of harmful additives
Presence of allergens
Methods to Limit Microbes
Proper handling
Proper storage
Proper sanitation
Proper packaging
Rank the Dangers
Canned tuna fish
Refrigerated yogurt
Unpasteurized orange juice
Undercooked chicken
Alfalfa sprouts
_____________ _________ is not pleasant to eat, but it is not necessarily unsafe
Not all food that is unsafe may show signs of spoilage
Spoiled foods
The common factor between spoiled and unsafe foods is usually
Microbes
The ___________ represents the best guess on how long a food will last before it spoils
Expiration Date
Expiration dates are set on food safety not quality factors
False. They are set on quality factors not food safety
A sickness caused by consuming a contaminated food
Food poisoning
An ___________ requires the consumption of viable microbes that grow and produce symptoms typical for an infectious disease
Infection
Occurs after consumption of foods in which microbes have produced a toxin
Intoxications
Scientists who track the cause of an outbreak
Epidemiologists
An ______________ occurs when more than one unrelated individual contracts a food-borne illness
Outbreak
Fresh foods are more likely to contain harmful ___________ than commercially processed products
Microbes
Involves reducing the chances that food will spoil or become unsafe
Food preservation
Methods of Food Preservation
Canning
Pasteurizing
Refrigerating
Freezing
Drying
Fermenting
Packaging
______________ serve a useful purpose and must be both safe and effective for the intended use
Extending shelf life, reducing waste, lowering cost to consumers
Additives
_____________ are food ingredients that slow spoilage and prevent food-borne illnesses
Salt and sugar are common examples
Preservatives
LFTB
Lean Finely Textured Beef
“Pink Slime”
Unlabeled treatment with small amounts of food grade ammonium hydroxide to control harmful bacteria
Azodicarbonamide (ADA)
“Yoga Mat Chemical”
Used to bleach flour and make dough stronger and more rubbery
Recent Changes Noted in the Food Industry
New and newly identified microbes
Greater reliance on imported_______ foods
Less knowledge by food preparers
Centralization of food processing
Improved sanitation may reduce immunity
________________ for food safety starts with production and ends with the consumer
Responsibility
The least controlled step is whenever ________ handle and prepare food
Consumer
Frequent Factors in Food Poisoning
Improper storage temperature
Poor personal hygiene
Undercooking
_cross-contamination_____________
Food from unsafe sources
Simple Rules for Food Handling
Keep hot what is hot and cold what is cold
When in doubt throw it out
___________ are chemicals applied to crops to kill pests
Pesticides
______________ ______________ avoids the use of fossil fuels and synthetic chemicals
Organic Production
Proper composting of animal waste (for natural fertilizer) should kill
Harmful microbes
Contaminated irrigation water is a leading source of
Microbial problems
Organic Product Characteristics
Desired by many consumers
Often cost more
Have a shorter shelf life
May not look as attractive
May be less safe____ than products grown with pesticides
