EXAM 1 Flashcards

Question

Flavor

Answer 1

taste, odor, and mouthfeel

Answer 2

The quality of being acceptable to the palate  The food must be agreeable to the individual’s taste  The state of enjoyment of food  The most important factor in individual food choice

Answer 3

- firmness or thickness - Employs a sense of touch  Brittleness  “melts away in your mouth”—flakey pastry  Chewiness—salt water taffy  Viscosity or thickness—fat free milk, whole milk, cream soup, pudding  Rubberyness—gummy candy

Answer 4

- mouthfeel - fingers - variations (Coarse, grainy, mealy—whole wheat bread  Crisp—potato chip  Dry—saltine cracker  Moist—chewy brownie  Greasy—deep fried food  Creamy--pudding

Answer 5

Effects taste Sweetness Candy held at less than 32 degrees F tastes less sweet Slightly melted ice cream is sweeter than rock-hard frozen Bitterness Very hot beverages (coffee and tea) are less bitter than hot or tepid

Answer 6

Trained and untrained individuals can participate  Panels consists of ~5 people screened for eligibility  no head colds  Cannot chew gum before testing  Not ingested food for at least 1 hr before testing  Nonsmokers  Not colorblind  No strong likes or dislikes for the food under testing  etc  Equal distribution of men and women and possibly age (depends on product being tested)

Answer 7

- can taste PTC (Phenylthiocarbamide) - higher sensitivity to the five flavors - genetically inherited (dominant) - have up to twice as many taste buds as a normal taster - each taste bud has 50-150 taste receptors which sit on fungiform papillae

Answer 8

Good nutrition  Regular physical exercise  Adequate rest  Manage stress  Avoidance of harmful substances and activities (smoking, excessive alcohol intake, lack of seat belt use)

Answer 9

```  high blood pressure  heart disease  high blood cholesterol  diabetes  gallbladder disease  arthritis  sleep disorders  respiratory problems ◼ menstrual irregularities ◼ breast, uterus, prostate, & colon cancer ◼ incidence and severity of infectious disease ◼ poor wound healing ◼ surgical complications ```

Answer 10

```  Increased health care costs  $147 billion per year  Psychological and Social Consequences  Weight stigma  Depression  Body dissatisfaction  Eating disorders ```

Answer 11

* Provide energy in form of calories (some) * Provide structure * Regulate body processes

Answer 12

our bodies cannot make them, so it is essential that we consume them

Answer 13

our bodies can make them from other nutrients, so it is not essential that we consume them

Answer 14

1 Calorie=1000 calories=1 kcalorie/kilocalorie

Answer 15

Measure of energy in food - 1 calorie = unit of heat required to raise temp of 1 ml (cubic cm, gram) of water 1 degree Celsius

Answer 16

 Carbohydrate: 4 calories/gram  Protein: 4 calories/gram  Fat/lipid: 9 calories/gram

Answer 17

- High nutrient density foods: contain more nutrients per calorie Examples: vegetables, fruits, whole-grains - Low nutrient density foods: contain fewer nutrients per calorie Examples: cake, sugary drinks, French fries

Answer 18

``` o Carbohydrate (CHO) o FAT o Protein (PRO) ```

Answer 19

``` o Vitamins (VIT) o Minerals (MIN) o Water (H2O) ```

Answer 20

- carbohydrates - proteins - lipids/fats - Water -

Answer 21

- carbohydrates - proteins - lipids/fats - Water - Vitamins - Minerals

Answer 22

- Carbs: Starch, Sugar, Fiber - Lipids/Fats: Saturated fat, Monounsaturated fat, Polyunsaturated fat, Cholesterol - Vitamins: A, D, E, K, C, B12; Folic Acid; Niacin - Minerals: Sodium, calcium, fluoride

Answer 23

Simplest: Minerals-chemical element (all atoms are alike) 2nd Simplest: Water Other 4 Classes: CHO, PRO, FAT, VIT (more complex)

Answer 24

o Carbohydrate o Fat o Protein – contains Nitrogen o Vitamins – contain Nitrogen

Answer 25

o Minerals | o Water

Answer 26

◼ Provide energy (calories) ◼ Provide building blocks for structures ◼ Regulate body processes

Answer 27

Polysaccharides (Hundreds of six C hexose units): Glycogen (animal storage), Starch (Plant Storage), Fiber (Plant Structure)

Answer 28

Monosaccharides (6-C hexoses, not broken down further in digestion): galactose, glucose, fructose Disaccharides (2 – six C hexose units): Lactose, Maltose, Sucrose

Answer 29

 Indigestible carbohydrate—cannot be broken down in digestion  Dietary fiber

Answer 30

Cannot be made in the body so “essential” to eat them  If one is missing, body proteins are broken down to make new proteins

Answer 31

Body can make them | from other proteins so not essential to eat them

Answer 32

```  Insoluble in water, only soluble in lipid solvents (ether)  Composed of triglycerides - Glycerol + 3 fatty acids ◼Saturated ◼Unsaturated -Monounsaturated -Polyunsaturated ```

Answer 33

chains of carbon atoms, acid at end

Answer 34

Phosphate, chains of carbon atoms

Answer 35

 Very large molecules  Related to lipids  Plant sterols—may claim on food label that intake may reduce heart disease risk

Answer 36

animal sterol: multiple chemical rings

Answer 37

carbons are saturated by hydrogens | - solid at room temp

Answer 38

carbons not saturated - liquid at room temp Mononunsaturated fats: one double bond Polyunsaturated fats: more than one double bond

Answer 39

cis: hydrogens on same side Trans: Hydrogens are across

Answer 40

Vitamins—organic compounds required by the body in small amounts which cannot by synthesized ◼Fat soluble – vitamins A, D, E, and K Minerals—inorganic elements required for regulation of body processes or for body structure ◼Macrominerals—required in large amounts: Calcium, Potassium ◼Trace elements—required in very small amounts: Fe (iron), Zn (zinc)

Answer 41

```  Found mostly in fruits and vegetables  Vitamins A, C and E  Selenium  Carotinoids ◼Reduce free radical formation ◼Believed to reduce risk of certain cancers ```

Answer 42

◼ DRI = 2.7 L (women) to 3.7 L (men)/day

Answer 43

 Dehydration poses serious health consequences  Lose 1-2% body water—thirst is initiated  4% loss causes muscle weakness and reduced endurance  10% loss causes overall weakness  20% loss causes death

Answer 44

- Heat Transfer - Universal Solvent - Chemical Reactions

Answer 45

 Solid (ice)—low temperature decreases kinetic energy slowing molecular movement ◼ Heat of solidification—0.08 kcal/gram of heat lost by water ◼ Water molecules expand, become less dense → ice floats ◼ Frozen foods containing water will suffer cell wall/membrane breakage → textural changes  Liquid (water) ◼ Melting point—+0.08 kcal/gram returns ice to liquid (latent heat)  Gas (steam) ◼ Boiling point—water will never achieve a temperature greater than 212o F ◼ Water evaporates when vapor pressure = atmospheric pressure (0.54 kcal/gram)

Answer 46

Dietary Guidelines for Americans | MyPlate

Answer 47

 Recommendations for amount of energy, nutrients and other food components  For healthy people to stay healthy, decrease chronic disease risk, and prevent deficiencies  Set for each gender and various life stages (developmental stages)

Answer 48

Provides evidence-based food and beverage recommendations for Americans ages 2 and older. Published every 5 years. These recommendations aim to: • Promote health • Prevent chronic disease • Help people reach and maintain a healthy weight

Answer 49

```  Based on Dietary Guidelines ◼ USDA’s most recent food guide  Illustrates proportions of five food groups  Fruits  Vegetables  Grains  Protein  Dairy ```

Answer 50

``` ½ grains consumed each day should be whole grain ◼Whole wheat products ◼Oatmeal ◼Bulgur ◼Brown rice ```

Answer 51

``` Divided into 5 groups Dark green Starchy Red/orange Beans and peas Other vegetables (e.g., cauliflower, eggplant) ```

Answer 52

``` Select From Pomes Berries Citrus Grapes Melons Drupes (e.g., nectarine, plum, apricot) 100% fruit juice ```

Answer 53

Provides Calcium, protein Fat free, low fat, reduced fat milk, cheese Yogurt Calcium fortified soy milk

Answer 54

```  Meats  Poultry  Marine  Peas and beans  Nuts and seeds ```

Answer 55

 To state the obvious, Americans are a value-conscious society To many individuals, value = quantity Portions sizes have increased Recognize that eating more food = consuming more calories Use a “doggy bag”

Answer 56

 Balance calories to maintain weight  Increase foods that promote health  Limit nutrients that increase health risks

Answer 57

``` To Control: ◦Heat  kills (microorganisms which cause foodborne illness) ◦Chemical Sanitizing Agents: ◦ Cl- ◦I ```

Answer 58

(Time-Temperature Control) to prevent growth of microorganisms and production of toxins

Answer 59

(Time-Temperature Control) to prevent growth of microorganisms and production of toxins - high in protein and water

Answer 60

Absence of pathogenic microorganisms

Answer 61

illness caused by food Usually causes gastrointestinal symptoms ◦ Abdominal pain, nausea, diarrhea, and vomiting ◦ Can cause kidney failure, arthritis, paralysis, miscarriage, death Usually caused by microbes (microorganisms), such as bacteria, viruses, fungi, or parasites ◦ Microbes that cause disease are called pathogens (they generate pathology)

Answer 62

Potency of contaminant How much of is consumed How often it is consumed Age, size, nutritional status, chronic diseases Absorption, metabolism, storage in the body Immune function ◦(at risk: young, elderly, pregnant women, people with AIDS or on chemotherapy or immunosuppressant drugs)

Answer 63

Goal: reduce food-borne illness by improving US food safety practices and policies ◦ Targets food safety from farm to table

Answer 64

Focus: preventing food-borne illness ◦ Passed in 2011 in response to the continued threat from our food supply ◦ FDA: inspection mandate and new legal powers

Answer 65

Purpose: To safeguard public health and provide consumers with safe food  Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy Jointly published by 4 agencies: ◦Food & Drug Administration (FDA) ◦Food Safety & Inspection Service (FSIS) ◦Centers of Disease Control & Prevention (CDC) ◦U.S. Department of Health and Human Services (HHS)

Answer 66

1. Physical 2. Chemical 3. Biological 4. Radiological

Answer 67

 Foreign objects that can end up in a food. | o Examples: glass, staples, bones, wood, pits, jewelry, nails, hair

Answer 68

Caused by: ◦contamination of food with chemicals, like detergents, polishes, pesticides ◦excessive quantities of additives (MSG), preservatives (sulfites, nitrates ) & spices ◦acidic reaction of foods with metal-lined containers (zinc, copper, aluminum, lead )

Answer 69

``` Caused by microorganisms Includes: a. Bacteria b. Molds/fungus c. Yeast d. Viruses e. Parasites f. Prion ```

Answer 70

Due to radioactive foods from nuclear power plants or weapons

Answer 71

caused by living pathogens that multiply in the human body ◦ Usually from consumption of a large number of pathogens that cause infection or produce toxins in the body From pathogens that multiply in the human body

Answer 72

``` caused by toxin or spore produced by a microorganism ◦ Spores are heat resistant From consuming food containing toxins produced by pathogens ```

Answer 73

From consuming food with pathogens that produce toxins while inside the intestine

Answer 74

Food (*specifically foods high in proteins), Acidity(*a pH of 4.6 to 7.5 is ideal (pathogens grow best in low acid [neutral] foods)), Time Temperature (41 to 135 degrees F for retailers (restaurants, etc.)), Oxygen, Moisture

Answer 75

40 Degrees- 140 degrees

Answer 76

``` Perishable foods should be stored in the refrigerator, freezer, or dry conditions according to the following temperatures: Refrigerator: 40°F (4°C) or below Freezer: below 0°F (18°C) Dry storage: 65°F (18°C) ```

Answer 77

1. Clean- Wash hands and surfaces often 2. Separate- Don’t cross contaminate! 3. Chill- refrigerate promptly! 4. Cook- cook to proper temps

Answer 78

1. Hand washing, fingernails 2. Food handler illness (including cuts, burns, bandages) 3. Hair 4. Clothing 5. Unsanitary habits (eating, drinking, smoking)

Answer 79

The Hazard Analysis Critical Control Point (HAACP) concept refers to the steps taken to ensure quality control in the food processing industry

Answer 80

1. Assess potential hazards (e.g., biological, chemical, physical) 2. Identify critical control points (CCPs) 3. Establish quantifiable limits such as temperature for each CCP 4. Monitor CCPs to make sure the stay within rec’d limits 5. Take corrective actions, if needed 6. Verify that the system works through regularly evaluating records 7. Establish procedures for record keeping and documentation

Answer 81

``` Hazard Analysis ◦Determining content of a food’s… ◦ Natural toxins ◦ Microbiological contamination ◦ Chemical contamination ◦ Pesticides ◦ Drug residues ◦ Decomposition ◦ Parasites ◦ Physical hazards ```

Answer 82

``` Critical Control Point ◦A point, step, or procedure in a food process at which control can be applied ◦And a food safety hazard can be ◦ Prevented ◦ Eliminated ◦ Reduced to an acceptable level ```

Answer 83

1. Define scope of the assessment 2. Identify the hazards 3. Carry out hazard analysis 4. Add preventative controls 5. Implement monitoring systems 6. Add corrective actions and corrections 7. Verify the system 8. Reanalyze the system at least every 3 years

Answer 84

Hazard analysis and risk-based preventive controls

Answer 85

``` 1. U.S. Department of Agriculture (USDA) • Food Safety and Inspection Service (FSIS) 2. Food and Drug Administration (FDA) 3. Environmental Protection Agency (EPA) 4. Centers for Disease Control & Prevention (CDCP) ```

Answer 86

``` Inspection and Grading of  Fresh meat  Poultry  Eggs,  Fruits  Vegetables  Dairy products (not fluid milk)  Grains  Canned fruits/vegetables ```

Answer 87

```  Passed in response to increased public awareness of slaughterhouse conditions and meat handling techniques after Upton Sinclair’s The Jungle  Mandatory meat inspector examine fresh meat for safety, wholesomeness, and correctly labeled and packaged ```

Answer 88

 Agricultural Marketing Act (1946)  Wholesome Meat Act (1967)  Egg Products Inspection Act (1970)  HACCP Final Rule (1996)

Answer 89

``` The voluntary process in which foods are evaluated for yield (a 1 to 5 grading for meats only) and quality (Prime, Choice, AA, A, Fancy, etc.). ```

Answer 90

Yield: Ratio of lean or muscle tissue to fat, bone, and refuse on animal’s carcass  Beef has 5 yield grades 1 to 5 1 = best (highest yield & lowest waste) Determined between the 12th and 13th Rib

Answer 91

 Production of agricultural products without the use of conventional pesticides, fertilizers, or hormones  Farmland must be free of conventional fertilizers and pesticides for 3 years before producing a crop which can be sold as organic  Compost, manure or other organic fertilizers are used in crop production  Organically produced animals (from the last third of gestation or the second day of life for a chick) can only be fed organic feed

Answer 92

70% of finished product ingredients

Answer 93

Less than 70% of finished product ingredients meet criteria

Answer 94

 No official definition in U.S., except for meat, poultry and eggs  Two questions asked:  Does the product contain any artificial or synthetic ingredients such as chemical preservative? (No)  Are the product and its ingredients only minimally processed? (Yes)

Answer 95

Any food changed beyond its raw state 1. Minimally processed (e.g., washed and/or packaged f/v’s) 2. Foods processed for preservation (e.g., canned or frozen f/v’s) 3. Mixture of ingredients (e.g., cake mixes, salad dressing) 4. Ready-to-eat foods (e.g., cereals, lunch meats) 5. Convenience foods (e.g., frozen meals, pizza)

Answer 96

 Division of U.S. Dept. of Health and Human Services  Responsible for enforcing the Federal Food, Drug, and Cosmetic Act (1938)  Regulates safety and wholesomeness of processed foods, drugs, and cosmetics  Responsible for inspection and regulation of ingredients used in processed foods  Inspect facilities and manufacturing processes, set standards, oversee food labeling and regulate food additives

Answer 97

 A set of regulations defining the manufacture of food in the U.S.  Reference for food safety guidelines in food establishment to promote safe practices  New editions published every 4 yrs  Compatible with HACCP

Answer 98

 As a policing agency, FDA has authority over materials used in the manufacture of food, drugs, and cosmetics  FDA can issue a recall if a product is suspected to be defective, unsafe, or unclean (unsanitary)

Answer 99

Civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions

Answer 100

1. It can allow the FDA to dispose of the food product. 2. It can contest the government’s charges in court. 3. It can request permission of the court to bring the product into compliance under the law.

Answer 101

Generally recognized as safe  FDA listing of approved, legal to use ingredients allowed in foods, drugs, and cosmetics  Developed in the late 1950’s  Currently, manufacturer’s responsibility to document the safety of proposed new ingredients before FDA will add to the GRAS list

Answer 102

 The alteration of a gene in a bacterium, plant or animal for the purpose of changing one or more of its characteristics (previously called genetic engineering)  Past history of hybridization or crossbreeding (e.g., cattle, corn, dogs) to yield desirable results

Answer 103

 1970’s – DNA isolated from bacterium, duplicated, and inserted into another bacterium  rDNA transfer genetic material from one organism to another  Goal: produce new species or improve versions of existing ones (bacteria, plants, animals)  Commercially available GM crops became available in mid-1990’s  Now, >93% of U.S. soybean, cotton, and sugar beets grown from GM seeds

Answer 104

 Genetically Modified Organisms (GMO) labeling act – signed 7/2016 by Pres.Obama  Provide consumers with access to information on products that contain GMO’s  Requires food companies to disclose GMOs but without necessarily using GMO label on packaging

Answer 105

 Companies have options to disclose GMO’s  QR code on pkg that customers can scan  Text label  Symbol identifying whether or not contain GMO’s  USDA has 2 years to finish writing rules and food makers will be required by federal law to use labels starting in 2020

Answer 106

```  Research/education  The Code of Federal Regulations  FDA inspections - FDA enforcement of its laws - Allowable contaminants  FDA standards - Standards of identity, minimum quality, and fill ```

Answer 107

1. Standards of Identity 2. Standards of Minimum Quality 3. Standards of Fill

Answer 108

 The legal “definition” of a product name  Requirements for the type and amount of ingredients a food should contain in order to be labeled by its common name  Example: fruit jam cannot be sold as “fruit jam” unless it consists of at least 45% of fruit

Answer 109

 Minimum quality requirements for tenderness, color, and freedom from defects in canned fruits and vegetables  Mandatory  Ensures foods sold meet a minimum level of quality  Canned foods that do not meet standard are labeled “below standard in quality; good food – not high grade”

Answer 110

 Applied to certain foods, primarily canned foods and grain products  Defines the size of container which must be used to sell the product  The purpose is to eliminate consumer deception and fraud from industries  Cans must be filled to their maximum capacity (usually 90%) with solid ingredients

Answer 111

 Fair packaging and Labeling Act – legally required  Designed to help consumers make healthy choices  Provide information about the nutrients in a food and how it fits into the diet  All packaged foods must have a: ---Nutrition Facts Panel ---Ingredients List

Answer 112

1. List of ingredients by weight 2. Name and form of product 3. Net amount of food or beverage by weight, measure or count 4. Name and address of the manufacturer, packer or distributor 5. Nutrient content (Nutrition Facts)

Answer 113

 Serving size  Servings per container  Total calories  Calories from fat (will be removed with new changes)  Amounts of nutrients in a standard serving ---Usually a percentage of Daily Values (DV) ---Daily Values are based on a 2000-calorie diet

Answer 114

``` Servings: larger, bold font New: Added Sugars Change in nutrients required new footnote Serving sizes: updated Calories: larger type Updated: daily values ```

Answer 115

 Lists contents in order from most abundant to least abundant based on weight in packaged foods (canned, bottled, boxed, and wrapped)  Required for foods with more than one ingredient  Food additives, colors and chemical preservatives are required to be listed on label  Helpful for people with allergies or who are avoiding certain ingredients (for example, animal products)

Answer 116

 The name and form (crushed, sliced, whole) must reflect what the product is, what ingredients are used ---Macaroni and cheese, corn flakes, frosted flakes ---Pork and beans  Prominently displayed on the label, in a non-deceptive manner

Answer 117

 Nutrient content claims  Health claims  Structure/function claims

Answer 118

 Statements that highlight a characteristic of a food that might be of interest to consumers  The Food and Drug Administration (FDA) has established specific descriptors  For example, “Free” is used on products that contain no amount of or only a trivial amount of fat, saturated fat, cholesterol, sodium, sugar or calories. “Fat-free” is only used if the food contains less than 0.5 grams per serving.  “High,” “Rich In,” or “Excellent Source Of” = contains 20% or more of the DV per RACC  “Good Source,” “Contains,” or “Provides” = 10-19% of the DV per RACC  “More,” “Fortified,” “Enriched,” “Added,” “Extra,” or “Plus” = 10% or more of the DV per RACC  RACC = Reference Amounts Customarily Consumed

Answer 119

 Statements that refer to a relationship between a nutrient, food, food component, or dietary supplement and reduced risk of a disease or health related condition  Food must be a naturally-good source of one of six nutrients and must not contain more than 20% DV for fat, saturated fat, cholesterol, or sodium  All claims are reviewed by the FDA 1. Unqualified Health Claim (authorized claim) 2. Qualified Health Claim (emerging scientific claim)

Answer 120

supported by scientific evidence

Answer 121

Qualified Health Claim (emerging scientific claim)

Answer 122

 Includes MVI, protein powders, herbal elixirs, etc.  Governed by laws for foods, not drugs  Required to have Supplements Facts panel  May also include nutrient content claims or health claims  Can contain structure/function claims

Answer 123

 Describe the role of a dietary ingredient in maintaining normal structure, function or general well-being (e.g., calcium builds strong bones)  Can be misleading to consumers  Health claim “lowers cholesterol”  Structure/function claim “helps maintain normal cholesterol levels”  Do not require approval but must notify FDA  Must include disclaimers  The FDA has not evaluated the claim  The product is not intended to diagnose, treat, cure, or prevent any disease  May appear on food labels too but are not required to notify the FDA or include disclaimers  The company is responsible for ensuring accuracy and truthfulness of claims

EXAM 1 Flashcards

(148 cards)