EXAM 1 Flashcards
Sensory (subjective) tests
Evaluate food quality by relying on sensory characteristics and personal preferences of selected individuals
- taste panels consist of randomly chosen members of the pop. or trained experts
- analytical tests and affective tests
Analytical tests (effective)
Based on discernible differences (OBJECTIVE)
- discriminative tests
- descriptive tests
Affective tests
Based on individual preference (SUBJECTIVE)
- hedonic tests
- personal preference
Objective tests
Rely on laboratory methods and equipment to evaluate foods through physical and chemical tests
Physical tests
Measure certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture, and viscosity
Chemical tests
Used to determine the various nutrient and non nutrient substances in foods
Discriminative tests
Used to detect “discernible” differences. Are the samples different?
- difference tests
- sensitivity
Difference tests
Triangle, duo-trio, paired comparison, ranking, ordinal
Sensitivity
-detect flavor threshold, dilution
Descriptive tests
Used to “quantify” differences
- how do the samples differ?
- flavor profile
- texture profile
Hedonic tests
Relating to pleasure
- range from like extremely well → dislike
extremely
Personal preference
Selecting the preferred sample
- paired preference tests
Paired preference test
Similar to paired comparison test except instead of selecting the ample with the greater amount of a characteristic, the tester expresses a preference for one of the two samples
Triangle
Three samples are presented simultaneously- two are the same and one is different. Panelists are asked to identify the odd sample
Duo- Trio
Three samples are presented at the same time, but a standard is designated, and the participant is asked to select the one most similar to the standard
Paired comparison
Two samples are presented, and the taster is asked to select the one that has more of a particular characteristic (sweet, sour, thick, thin, etc)
Ranking
More than two samples are presented and compare by ranking them from lowest to highest for the intensity of a specific characteristic (flavor, odor, color)
Ordinal
A scale that usually uses words like “weak”, “moderate”, and “strong” to describe samples that differ in magnitude of an attribute
Umami
Enhances the flavor of foods
- glutamate: an amino acid (sources of glutamate=Parmesan cheese, tomatoes, mushrooms, seaweed)
Oleogustus
“Taste for fat”
- medium and long chain esterified fatty acids produce unique taste sensation
Factors affecting taste
- genetic variation
- temperature of food
- color of food
- individual variations (age, gender, degree of hunger)
Classification of odors
- spicy
- flowery
- fruity
- resinous (eucalyptus)
- burnt
- foul (disgusting)
Organoleptics
Evaluation of food using the senses
Volatile compounds
- Airborne volatile molecules reach the nose and travel the olfactory canal to the olfactory epithelium
- Found in foods and develop when heat is applied
Results in odors found in vapors
Flavor
taste, odor, and mouthfeel
palatability
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
texture/consistency
- 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
viscosity
thickness
Touch
- mouthfeel
- fingers
- variations (Coarse, grainy, mealy—whole wheat bread
Crisp—potato chip
Dry—saltine cracker
Moist—chewy brownie
Greasy—deep fried food
Creamy–pudding
Temperature of Food
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
Tasting Panel
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)
Supertaster
- 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
wellness
Good nutrition
Regular physical exercise
Adequate rest
Manage stress
Avoidance of harmful substances and activities (smoking,
excessive alcohol intake, lack of seat belt use)
Excess body fat increases health risks
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
Obesity consequences
Increased health care costs $147 billion per year Psychological and Social Consequences Weight stigma Depression Body dissatisfaction Eating disorders
Nutrients
- Provide energy in form of calories (some)
- Provide structure
- Regulate body processes
Essential nutrients:
our bodies cannot make them, so it is essential that we consume them
Non-essential nutrients
our bodies can make them from other nutrients, so it is not essential that we consume them
Calorie unit conversion
1 Calorie=1000 calories=1 kcalorie/kilocalorie
Calorie
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
calorie Values for Macronutrients
Carbohydrate: 4 calories/gram
Protein: 4 calories/gram
Fat/lipid: 9 calories/gram
Nutrient Density
- 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
Energy-yielding nutrients (provide energy = calories)
o Carbohydrate (CHO) o FAT o Protein (PRO)
Nutrients that do not provide energy
o Vitamins (VIT) o Minerals (MIN) o Water (H2O)
Macros
- carbohydrates
- proteins
- lipids/fats
- ## Water
Macros
- carbohydrates
- proteins
- lipids/fats
- Water
- Vitamins
- Minerals
Micros
- 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
Chemical Composition of Nutrients
Simplest: Minerals-chemical element (all atoms are alike)
2nd Simplest: Water
Other 4 Classes: CHO, PRO, FAT, VIT (more complex)
Organic nutrients (provide carbon) “Living”
o Carbohydrate
o Fat
o Protein – contains Nitrogen
o Vitamins – contain Nitrogen
Inorganic nutrients (do not contain carbon)
o Minerals
o Water
Nutrient functions
◼ Provide energy (calories)
◼ Provide building blocks for structures
◼ Regulate body processes
Complex Carbs
Polysaccharides (Hundreds of six C hexose units): Glycogen (animal storage), Starch (Plant Storage), Fiber (Plant Structure)
Simple Carbs
Monosaccharides (6-C hexoses, not broken down further in digestion): galactose, glucose, fructose
Disaccharides (2 – six C hexose units): Lactose, Maltose, Sucrose
Roughage
Indigestible carbohydrate—cannot be broken down in digestion
Dietary fiber
Essential/indispensible Amino Acids
Cannot be made in the
body so “essential” to eat them
If one is missing, body proteins are broken down to
make new proteins
Nonessential Amino Acids
Body can make them
from other proteins so not essential to eat them
Fats (Lipids)
Insoluble in water, only soluble in lipid solvents (ether)
Composed of triglycerides
- Glycerol + 3 fatty acids
◼Saturated
◼Unsaturated
-Monounsaturated
-PolyunsaturatedGlycerol, fatty acids:
chains of carbon atoms, acid at end
Phospholipid
Phosphate, chains of carbon atoms
Sterols
Very large molecules
Related to lipids
Plant sterols—may claim on food label that intake may reduce heart
disease risk
Cholesterol
animal sterol: multiple chemical rings
Saturated Fat
carbons are saturated by hydrogens
- solid at room temp
Unsaturated Fat
carbons not saturated
- liquid at room temp
Mononunsaturated fats: one double bond
Polyunsaturated fats: more than one double bond
Cis fats vs Trans fats
cis: hydrogens on same side
Trans: Hydrogens are across
Micronutrients
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)
Antioxidants
Found mostly in fruits and vegetables Vitamins A, C and E Selenium Carotinoids ◼Reduce free radical formation ◼Believed to reduce risk of certain cancers
water
◼ DRI = 2.7 L (women) to 3.7 L (men)/day
Lack of Water
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
Functions of Water in Foods
- Heat Transfer
- Universal Solvent
- Chemical Reactions
3 physical states of Water
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)
Recommendations to help plan diets include
Dietary Guidelines for Americans
MyPlate
Dietary Reference Intakes (DRIs)
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)
Purpose and History:
Dietary Guidelines for Americans
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
MyPlate
Based on Dietary Guidelines ◼ USDA’s most recent food guide Illustrates proportions of five food groups Fruits Vegetables Grains Protein Dairy
Grain Group
½ grains consumed each day should be whole grain ◼Whole wheat products ◼Oatmeal ◼Bulgur ◼Brown rice
Vary the Vegetables
Divided into 5 groups Dark green Starchy Red/orange Beans and peas Other vegetables (e.g., cauliflower, eggplant)
Fruits
Select From Pomes Berries Citrus Grapes Melons Drupes (e.g., nectarine, plum, apricot) 100% fruit juice
Dairy
Provides Calcium, protein
Fat free, low fat, reduced fat milk, cheese
Yogurt
Calcium fortified soy milk
Go Lean with Protein
Meats Poultry Marine Peas and beans Nuts and seeds
Portion Size
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”
What should I eat?
Balance calories to maintain weight
Increase foods that promote health
Limit nutrients that increase health risks
Biological Contaminants
To Control: ◦Heat kills (microorganisms which cause foodborne illness) ◦Chemical Sanitizing Agents: ◦ Cl- ◦I
TCS Foods:
(Time-Temperature Control) to prevent growth of microorganisms and production of toxins
TCS Foods:
(Time-Temperature Control) to prevent growth of microorganisms and production of toxins
- high in protein and water
Sanitary
Absence of pathogenic microorganisms
Food-borne illness
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)
Food poisoning – symptoms and severity depends on:
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)
National Food Safety Initiative
Goal: reduce food-borne illness by improving US food safety practices and policies
◦ Targets food safety from farm to table
FDA Food Safety Modernization Act
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
FDA Food Code (2013)
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)
Causes of Foodborne Illness
- Physical
- Chemical
- Biological
- Radiological
Physical Contamination
Foreign objects that can end up in a food.
o Examples: glass, staples, bones, wood, pits, jewelry, nails, hair
Chemical Spoilage
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 )
Microbiological Food Spoilage
Caused by microorganisms Includes: a. Bacteria b. Molds/fungus c. Yeast d. Viruses e. Parasites f. Prion
Radiological
Due to radioactive foods from nuclear power plants or weapons
Food-borne infection:
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
Food-borne intoxication
caused by toxin or spore produced by a microorganism ◦ Spores are heat resistant From consuming food containing toxins produced by pathogens
Food-borne toxin mediated
From consuming food with pathogens that produce toxins while inside the intestine
FAT TOM acronym (six favorable conditions required for the growth of foodborne pathogens)
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
USDA Danger Zone
40 Degrees- 140 degrees
Storage Temperatures
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)
Methods to Control Foodborne Illness
- Clean- Wash hands and surfaces often
- Separate- Don’t cross contaminate!
- Chill- refrigerate promptly!
- Cook- cook to proper temps
Personal Hygiene
- Hand washing, fingernails
- Food handler illness (including cuts, burns,
bandages) - Hair
- Clothing
- Unsanitary habits (eating, drinking, smoking)
HACCP
The Hazard Analysis Critical Control Point (HAACP)
concept refers to the steps taken to ensure quality
control in the food processing industry
The seven HACCP principles:
- Assess potential hazards (e.g., biological, chemical, physical)
- Identify critical control points (CCPs)
- Establish quantifiable limits such as temperature for each CCP
- Monitor CCPs to make sure the stay within rec’d limits
- Take corrective actions, if needed
- Verify that the system works through regularly evaluating records
- Establish procedures for record keeping and documentation
HA
Hazard Analysis ◦Determining content of a food’s… ◦ Natural toxins ◦ Microbiological contamination ◦ Chemical contamination ◦ Pesticides ◦ Drug residues ◦ Decomposition ◦ Parasites ◦ Physical hazards
CCP
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
The eight HARPC principles:
- Define scope of the assessment
- Identify the hazards
- Carry out hazard analysis
- Add preventative controls
- Implement monitoring systems
- Add corrective actions and corrections
- Verify the system
- Reanalyze the system at least every 3 years
HARPC Guidelines (newer than HACCP)
Hazard analysis and risk-based preventive controls
Major U.S. Government agencies
involved in food regulation
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)
USDA
Inspection and Grading of Fresh meat Poultry Eggs, Fruits Vegetables Dairy products (not fluid milk) Grains Canned fruits/vegetables
Federal Meat Inspection Act, 1906
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
USDA Legislation
Agricultural Marketing Act (1946)
Wholesome Meat Act (1967)
Egg Products Inspection Act (1970)
HACCP Final Rule (1996)
Grade
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.).
Yield Grades (in meats only)
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
Organic Foods Production Act
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
Made with organic Ingredients
70% of finished product ingredients
Contains Organic Ingredients
Less than 70% of finished product ingredients meet criteria
“Natural” Foods
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)
Processed Foods
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)
Food and Drug Administration (FDA)
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
FDA Food Code
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
FDA Product Recall
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)
Product recall:
Civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary
conditions
Once a product is recalled, the
manufacturer has three
alternatives:
- It can allow the FDA to dispose of the food product.
- It can contest the government’s charges in court.
- It can request permission of the court to bring the
product into compliance under the law.
GRAS List
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
Biotechnology
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
Food Biotechnology
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
Genetically Engineered Food
Right-to-Know Act
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
GMO Food Labeling
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
FDA Responsibilities
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
FDA Content Standards
- Standards of Identity
- Standards of Minimum Quality
- Standards of Fill
Standards of Identity
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
Standards of Minimum Quality
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”
Standard of Fill
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
Food labels
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
Required food labeling contents
- List of ingredients by weight
- Name and form of product
- Net amount of food or beverage by weight, measure
or count - Name and address of the manufacturer, packer or
distributor - Nutrient content (Nutrition Facts)
Nutrition Facts Panel
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
What’s Different with the New Label?
Servings: larger, bold font New: Added Sugars Change in nutrients required new footnote Serving sizes: updated Calories: larger type Updated: daily values
Ingredients List
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)
Bear common name & form of the product
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
FDA Allowed Claims on Labels
Nutrient content claims
Health claims
Structure/function claims
Nutrient content claims
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
Health claims
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)
Unqualified Health Claim (authorized claim)
supported by scientific evidence
If there is emerging but not well-established scientific
evidence, can have
Qualified Health Claim (emerging scientific claim)
Food or Dietary supplements
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
Structure/function claims
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
