Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Intro to Foods and Nutrition > EXAM 1 > Flashcards

EXAM 1 Flashcards

1
Q

Sensory (subjective) tests

A

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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Analytical tests (effective)

A

Based on discernible differences (OBJECTIVE)

  • discriminative tests
  • descriptive tests
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Affective tests

A

Based on individual preference (SUBJECTIVE)

  • hedonic tests
  • personal preference
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Objective tests

A

Rely on laboratory methods and equipment to evaluate foods through physical and chemical tests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Physical tests

A

Measure certain observable aspects of food such as size, shape, weight, volume, density, moisture, texture, and viscosity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Chemical tests

A

Used to determine the various nutrient and non nutrient substances in foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Discriminative tests

A

Used to detect “discernible” differences. Are the samples different?

  • difference tests
  • sensitivity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Difference tests

A

Triangle, duo-trio, paired comparison, ranking, ordinal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sensitivity

A

-detect flavor threshold, dilution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Descriptive tests

A

Used to “quantify” differences

  • how do the samples differ?
  • flavor profile
  • texture profile
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Hedonic tests

A

Relating to pleasure
- range from like extremely well → dislike
extremely

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Personal preference

A

Selecting the preferred sample

- paired preference tests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Paired preference test

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Triangle

A

Three samples are presented simultaneously- two are the same and one is different. Panelists are asked to identify the odd sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Duo- Trio

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Paired comparison

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Ranking

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Ordinal

A

A scale that usually uses words like “weak”, “moderate”, and “strong” to describe samples that differ in magnitude of an attribute

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Umami

A

Enhances the flavor of foods

- glutamate: an amino acid (sources of glutamate=Parmesan cheese, tomatoes, mushrooms, seaweed)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Oleogustus

A

“Taste for fat”

- medium and long chain esterified fatty acids produce unique taste sensation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Factors affecting taste

A
  • genetic variation
  • temperature of food
  • color of food
  • individual variations (age, gender, degree of hunger)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Classification of odors

A
  • spicy
  • flowery
  • fruity
  • resinous (eucalyptus)
  • burnt
  • foul (disgusting)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Organoleptics

A

Evaluation of food using the senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Volatile compounds

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Flavor

A

taste, odor, and mouthfeel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

palatability

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

texture/consistency

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

viscosity

A

thickness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Touch

A
  • mouthfeel
  • fingers
  • variations (Coarse, grainy, mealy—whole wheat bread
     Crisp—potato chip
     Dry—saltine cracker
     Moist—chewy brownie
     Greasy—deep fried food
     Creamy–pudding
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Temperature of Food

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Tasting Panel

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Supertaster

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

wellness

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Excess body fat increases health risks

A 
 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Obesity consequences

A 
 Increased health care costs
 $147 billion per year
 Psychological and Social Consequences
 Weight stigma
 Depression
 Body dissatisfaction
 Eating disorders
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Nutrients

A
  • Provide energy in form of calories (some)
  • Provide structure
  • Regulate body processes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Essential nutrients:

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Non-essential nutrients

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Calorie unit conversion

A

1 Calorie=1000 calories=1 kcalorie/kilocalorie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Calorie

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

calorie Values for Macronutrients

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Nutrient Density

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Energy-yielding nutrients (provide energy = calories)

A 
o Carbohydrate (CHO)
o FAT
o Protein (PRO)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Nutrients that do not provide energy

A 
o Vitamins (VIT)
o Minerals (MIN)
o Water (H2O)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Macros

A
  • carbohydrates
  • proteins
  • lipids/fats
  • ## Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Macros

A
  • carbohydrates
  • proteins
  • lipids/fats
  • Water
  • Vitamins
  • Minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Micros

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Chemical Composition of Nutrients

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Organic nutrients (provide carbon) “Living”

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Inorganic nutrients (do not contain carbon)

A

o Minerals

o Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Nutrient functions

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Complex Carbs

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Simple Carbs

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Roughage

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Essential/indispensible Amino Acids

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Nonessential Amino Acids

A

Body can make them

from other proteins so not essential to eat them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Fats (Lipids)

A 
 Insoluble in water, only soluble in lipid solvents (ether)
 Composed of triglycerides
- Glycerol + 3 fatty acids
    ◼Saturated
    ◼Unsaturated
          -Monounsaturated
           -Polyunsaturated
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Glycerol, fatty acids:

A

chains of carbon atoms, acid at end

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Phospholipid

A

Phosphate, chains of carbon atoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Sterols

A

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

61
Q

Cholesterol

A

animal sterol: multiple chemical rings

62
Q

Saturated Fat

A

carbons are saturated by hydrogens

- solid at room temp

63
Q

Unsaturated Fat

A

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

64
Q

Cis fats vs Trans fats

A

cis: hydrogens on same side
Trans: Hydrogens are across

65
Q

Micronutrients

A

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)

66
Q

Antioxidants

A 
 Found mostly in fruits and vegetables
 Vitamins A, C and E
 Selenium
 Carotinoids
◼Reduce free radical formation
◼Believed to reduce risk of certain cancers
67
Q

water

A

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

68
Q

Lack of Water

A

 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

69
Q

Functions of Water in Foods

A
  • Heat Transfer
  • Universal Solvent
  • Chemical Reactions
70
Q

3 physical states of Water

A

 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)

71
Q

Recommendations to help plan diets include

A

Dietary Guidelines for Americans

MyPlate

72
Q

Dietary Reference Intakes (DRIs)

A

 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)

73
Q

Purpose and History:

Dietary Guidelines for Americans

A

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

74
Q

MyPlate

A 
 Based on Dietary Guidelines
◼ USDA’s most recent food guide
 Illustrates proportions of five food groups
 Fruits
 Vegetables
 Grains
 Protein
 Dairy
75
Q

Grain Group

A 
½ grains consumed each day should be whole grain
◼Whole wheat products
◼Oatmeal
◼Bulgur
◼Brown rice
76
Q

Vary the Vegetables

A 
Divided into 5 groups
Dark green
Starchy
Red/orange
Beans and peas
Other vegetables (e.g., cauliflower, eggplant)
77
Q

Fruits

A 
Select From
Pomes
Berries
Citrus
Grapes
Melons
Drupes (e.g., nectarine, plum, apricot)
100% fruit juice
78
Q

Dairy

A

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

79
Q

Go Lean with Protein

A 
 Meats
 Poultry
 Marine
 Peas and beans
 Nuts and seeds
80
Q

Portion Size

A

 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”

81
Q

What should I eat?

A

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

82
Q

Biological Contaminants

A 
To Control:
◦Heat  kills (microorganisms which cause
foodborne illness)
◦Chemical Sanitizing Agents:
◦ Cl-
◦I
83
Q

TCS Foods:

A

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

84
Q

TCS Foods:

A

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

85
Q

Sanitary

A

Absence of pathogenic microorganisms

86
Q

Food-borne illness

A

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)

87
Q

Food poisoning – symptoms and severity depends on:

A

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)

88
Q

National Food Safety Initiative

A

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

89
Q

FDA Food Safety Modernization Act

A

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

90
Q

FDA Food Code (2013)

A

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)

91
Q

Causes of Foodborne Illness

A
  1. Physical
  2. Chemical
  3. Biological
  4. Radiological
92
Q

Physical Contamination

A

 Foreign objects that can end up in a food.

o Examples: glass, staples, bones, wood, pits, jewelry, nails, hair

93
Q

Chemical Spoilage

A

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 )

94
Q

Microbiological Food Spoilage

A 
Caused by microorganisms
Includes:
a. Bacteria
b. Molds/fungus
c. Yeast
d. Viruses
e. Parasites
f. Prion
95
Q

Radiological

A

Due to radioactive foods from nuclear power plants or weapons

96
Q

Food-borne infection:

A

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

97
Q

Food-borne intoxication

A 
caused by toxin or spore produced by a
microorganism
◦ Spores are heat resistant
From consuming food containing toxins produced by
pathogens
98
Q

Food-borne toxin mediated

A

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

99
Q

FAT TOM acronym (six favorable conditions required for the growth of foodborne pathogens)

A

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

100
Q

USDA Danger Zone

A

40 Degrees- 140 degrees

101
Q

Storage Temperatures

A 
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)
102
Q

Methods to Control Foodborne Illness

A
  1. Clean- Wash hands and surfaces often
  2. Separate- Don’t cross contaminate!
  3. Chill- refrigerate promptly!
  4. Cook- cook to proper temps
103
Q

Personal Hygiene

A
  1. Hand washing, fingernails
  2. Food handler illness (including cuts, burns,
    bandages)
  3. Hair
  4. Clothing
  5. Unsanitary habits (eating, drinking, smoking)
104
Q

HACCP

A

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

105
Q

The seven HACCP principles:

A
  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
106
Q

HA

A 
Hazard Analysis
◦Determining content of a food’s…
◦ Natural toxins
◦ Microbiological contamination
◦ Chemical contamination
◦ Pesticides
◦ Drug residues
◦ Decomposition
◦ Parasites
◦ Physical hazards
107
Q

CCP

A 
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
108
Q

The eight HARPC principles:

A
  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
109
Q

HARPC Guidelines (newer than HACCP)

A

Hazard analysis and risk-based preventive controls

110
Q

Major U.S. Government agencies

involved in food regulation

A 
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)
111
Q

USDA

A 
Inspection and Grading of
 Fresh meat
 Poultry
 Eggs,
 Fruits
 Vegetables
 Dairy products (not fluid milk)
 Grains
 Canned fruits/vegetables
112
Q

Federal Meat Inspection Act, 1906

A 
 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
113
Q

USDA Legislation

A

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

114
Q

Grade

A 
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.).
115
Q

Yield Grades (in meats only)

A

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

116
Q

Organic Foods Production Act

A

 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

117
Q

Made with organic Ingredients

A

70% of finished product ingredients

118
Q

Contains Organic Ingredients

A

Less than 70% of finished product ingredients meet criteria

119
Q

“Natural” Foods

A

 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)

120
Q

Processed Foods

A

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)

121
Q

Food and Drug Administration (FDA)

A

 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

122
Q

FDA Food Code

A

 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

123
Q

FDA Product Recall

A

 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)

124
Q

Product recall:

A

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

125
Q

Once a product is recalled, the
manufacturer has three
alternatives:

A
  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.
126
Q

GRAS List

A

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

127
Q

Biotechnology

A

 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

128
Q

Food Biotechnology

A

 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

129
Q

Genetically Engineered Food

Right-to-Know Act

A

 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

130
Q

GMO Food Labeling

A

 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

131
Q

FDA Responsibilities

A 
 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
132
Q

FDA Content Standards

A
  1. Standards of Identity
  2. Standards of Minimum Quality
  3. Standards of Fill
133
Q

Standards of Identity

A

 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

134
Q

Standards of Minimum Quality

A

 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”

135
Q

Standard of Fill

A

 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

136
Q

Food labels

A

 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

137
Q

Required food labeling contents

A
  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)
138
Q

Nutrition Facts Panel

A

 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

139
Q

What’s Different with the New Label?

A 
Servings: larger, bold font
New: Added Sugars
Change in nutrients required
new footnote
Serving sizes: updated
Calories: larger type 
Updated: daily values
140
Q

Ingredients List

A

 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)

141
Q

Bear common name & form of the product

A

 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

142
Q

FDA Allowed Claims on Labels

A

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

143
Q

Nutrient content claims

A

 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

144
Q

Health claims

A

 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)

145
Q

Unqualified Health Claim (authorized claim)

A

supported by scientific evidence

146
Q

If there is emerging but not well-established scientific

evidence, can have

A

Qualified Health Claim (emerging scientific claim)

147
Q

Food or Dietary supplements

A

 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

148
Q

Structure/function claims

A

 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

Intro to Foods and Nutrition (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions