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Food Systems & Nutrition > Exam 1 (Chapter 1,2,4,29) > Flashcards

Exam 1 (Chapter 1,2,4,29) Flashcards

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1
Q

Sensory criteria in food selection

A

1) sight
2) odor
3) taste
4) touch
5) hearing

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2
Q

5 taste stimuli

A

1) sweet
2) sour
3) savory
4) salty
5) spicy
(Umami)

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3
Q

Chemethesis

A

Impression of hot or cold but not physically

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4
Q

Flavor is

A

Odor,taste, and mouth feel

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5
Q

Factors that affect taste

A

1) hunger
2) time of day
3) medication
4) age
5) genetic variation
6) temperature
7) preconceived ideas
8) color
9) monotony

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6
Q

Dietary guidelines

A
  • updated every 5 years
  • written by the FDA
  • 5 focus points
  • reduce sugar
  • limit cholesterol
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7
Q

Nutraceutical

A

Beneficial food

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8
Q

Nutrigenomics

A

Study of how genes affect your health condition

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9
Q

Functional foods

A

Foods made to increase health

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10
Q

Conventional

A

Regular food

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11
Q

Modified food

A
  • fortified
  • vitamins / mineral added to food that weren’t originally there
  • enriched
  • lost nutrients are placed back into the food
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12
Q

Medical food

A

Used to supplement disease

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13
Q

Orgainic

A
  • less/ no pesticides
  • no GMO
  • no irradiation
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14
Q

Subjective evaluation

A

Rely on sensory characteristics and personal preference

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15
Q

Objective evaluation

A

Good quality tested in labs and then studied

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16
Q

Food selection criteria

A

1) culture
2) religion
3) budget
4) medicine
5) psychological / sociological
6) sensory

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17
Q

Hindu diet

A

Souls are important=Vegetarian

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18
Q

Buddha diet

A

Un compassionate to eat meat= vegetarian

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19
Q

Seventh day Adventist

A 
Vegetarian (lacto-ovo)
No alcohol
No caffeine
No snacks 
No hot spices
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20
Q

Mormon

A

Vegetarian
No coffee or tea
Physical activity

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21
Q

Nutraceutical

A

Bioactive compound with health benefits

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22
Q

Monograph

A

Fact sheet of chemical ingredients

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23
Q

Functional foods

A

Physiological benefits
Enhance health
Conventional (whole foods)

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24
Q

FDA

A 
Labels 
Inspects
Food additives 
Research 
Education
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25
Q

USDA

A

Inspects and grades
Meat, poultry, and eggs
Dairy, cheese, milk, butter, grains, veggies, fruits

26
Q

EPA

A

Pesticide control

27
Q

US department of commerce

A

Fish and fish products

28
Q

Federal trade commission

A

Fair advertising

29
Q

Department of treasury

A

Alcohol

30
Q

Cdc

A

Center for disease control

Food born illness

31
Q

Process of product recall

A

1) public announcement
2) consumers get refunded
3) public relation campaign
4) FDA disposes the product
5) manufacture contest against government
6) manufacture request compliance

32
Q

Food and drug act 1906

A

Prevent manufactures sale or transportation of adultered, misbranded, or poisonous products

33
Q

Drugs and cosmetic act 1938

A

1) standard identity
2) standard of quality
3) standard of full

Response to death of 100 people

34
Q

The safe food act 1997

A

Enforce food safety laws to create a single independent agency to over see food safety

35
Q

Standard of identity

A

Label= accurate description

36
Q

Standard of fill

A

Container 90% full

37
Q

Standard of quality

A

Product must = promised description

38
Q

Fair packaging and labeling act 1966

A

1) ingredients

2) name / form of product

39
Q

Pure food and drug act 1906

A

Pure food law

Beginning of governments involvement in food

40
Q

Foods that don’t need to be labeled

A 
Raw food 
Game
Restaurant
Medical 
Deli/bakery
Bulk food 
Infant formula
Donated food 
Coffee/tea
41
Q

Cool

A

Country of origin

42
Q

Food code

A

(Part of the code of federal regulation)

  • updated every 4 years
  • model for retail food
  • educate how to prevent food born illness
43
Q

ADI

A

Acceptable daily intake

  • made for food additives
  • % of daily intake for a lifetime
44
Q

GRAS List

A

Generally recognized as safe

  • food additive amendment (1958)
  • color additive amendment (1960)
45
Q

Delany clause

A

(Part of food drug and cosmetic act 1858)

-additives Cannot be considered safe if it is cancer causing

46
Q

Potentially carcinogenic (but not banned)

A
  • saccharin

- food colorings

47
Q

USDA food grading

A

(A,B,C)

Quality = meat to fat ratio based on God appearance, texture, and flavor

(Prime, choice, Aa, a, fancy)

48
Q

EPA

A

Environmental protection agency

-sets tolerance for levels of pesticide residues

49
Q

USDC

A

Us department of commerce

- fish inspections

50
Q

FAO

A

Food and agriculture organization (national)

  • eliminate hunger
  • improve nutrition
  • enhance food production &distribution
  • maintains statistics on world food production
51
Q

Federal registrar

A
  • Daily publications, proposed rules, notices of federal agencies and organizations
  • executive orders and presidential documents
52
Q

Qualified health claims

A

1) health claim(qualified/unqualified)
2) nutritional content
3) structure/function of claims

53
Q

Health claims

A

-scientific evidence indicates level of qualification
(Scientific agreement vs emerging evidence)
- must have 10% Dv of nutrient

54
Q

Nutrient content

A

10% or more level of nutrient

55
Q

Structure or function

A
  • describe role of nitrite the
  • must have disclaimer

“Calcium builds strong bones”
“Product does not cure disease”

56
Q

Dietary supplements (1994)

A
  • supplement and health education act (DSHEA)

- treated as food

57
Q

The big 8

A

1) peanuts
2) tree nuts
3) milk
4) eggs
5) wheat (gluten)
6) fish
7) shellfish
8) soy beans

58
Q

Nutrient claims allowed on food labels

A

W/o, free, no zero = (no nutrient)

Low= <40 cal, <3 g fat , <1g s.f., <140mg sodium

Extra lean= <10gf, <4 g s.f., < 95g chol

Light/ lite = color, 1/3 fewer cal, 1/3 less fat

More= 10% more DV

High= 20% more DV

Good source= 10-19% DV

More than / fewer= 10% more or 125% less

Healthy = < 3g fat, 1g sf, <480 g sodium, < 60 mg chol

59
Q

Food additives

A

Added to food and affects character

60
Q

Food additive regulated by :

A
  • FDCA 1938
  • FAA amendment 1958
  • CAA 1960
61
Q

Exempted from food additive regulations

A
  • gras
  • prior sanction 1958
  • ADI
  • Delaney clause
  • saccharin

Food Systems & Nutrition (1 decks)

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