Exam 1 (Chapter 1,2,4,29) Flashcards
Sensory criteria in food selection
1) sight
2) odor
3) taste
4) touch
5) hearing
5 taste stimuli
1) sweet
2) sour
3) savory
4) salty
5) spicy
(Umami)
Chemethesis
Impression of hot or cold but not physically
Flavor is
Odor,taste, and mouth feel
Factors that affect taste
1) hunger
2) time of day
3) medication
4) age
5) genetic variation
6) temperature
7) preconceived ideas
8) color
9) monotony
Dietary guidelines
- updated every 5 years
- written by the FDA
- 5 focus points
- reduce sugar
- limit cholesterol
Nutraceutical
Beneficial food
Nutrigenomics
Study of how genes affect your health condition
Functional foods
Foods made to increase health
Conventional
Regular food
Modified food
- fortified
- vitamins / mineral added to food that weren’t originally there
- enriched
- lost nutrients are placed back into the food
Medical food
Used to supplement disease
Orgainic
- less/ no pesticides
- no GMO
- no irradiation
Subjective evaluation
Rely on sensory characteristics and personal preference
Objective evaluation
Good quality tested in labs and then studied
Food selection criteria
1) culture
2) religion
3) budget
4) medicine
5) psychological / sociological
6) sensory
Hindu diet
Souls are important=Vegetarian
Buddha diet
Un compassionate to eat meat= vegetarian
Seventh day Adventist
Vegetarian (lacto-ovo) No alcohol No caffeine No snacks No hot spices
Mormon
Vegetarian
No coffee or tea
Physical activity
Nutraceutical
Bioactive compound with health benefits
Monograph
Fact sheet of chemical ingredients
Functional foods
Physiological benefits
Enhance health
Conventional (whole foods)
FDA
Labels Inspects Food additives Research Education
USDA
Inspects and grades
Meat, poultry, and eggs
Dairy, cheese, milk, butter, grains, veggies, fruits
EPA
Pesticide control
US department of commerce
Fish and fish products
Federal trade commission
Fair advertising
Department of treasury
Alcohol
Cdc
Center for disease control
Food born illness
Process of product recall
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
Food and drug act 1906
Prevent manufactures sale or transportation of adultered, misbranded, or poisonous products
Drugs and cosmetic act 1938
1) standard identity
2) standard of quality
3) standard of full
Response to death of 100 people
The safe food act 1997
Enforce food safety laws to create a single independent agency to over see food safety
Standard of identity
Label= accurate description
Standard of fill
Container 90% full
Standard of quality
Product must = promised description
Fair packaging and labeling act 1966
1) ingredients
2) name / form of product
Pure food and drug act 1906
Pure food law
Beginning of governments involvement in food
Foods that don’t need to be labeled
Raw food Game Restaurant Medical Deli/bakery Bulk food Infant formula Donated food Coffee/tea
Cool
Country of origin
Food code
(Part of the code of federal regulation)
- updated every 4 years
- model for retail food
- educate how to prevent food born illness
ADI
Acceptable daily intake
- made for food additives
- % of daily intake for a lifetime
GRAS List
Generally recognized as safe
- food additive amendment (1958)
- color additive amendment (1960)
Delany clause
(Part of food drug and cosmetic act 1858)
-additives Cannot be considered safe if it is cancer causing
Potentially carcinogenic (but not banned)
- saccharin
- food colorings
USDA food grading
(A,B,C)
Quality = meat to fat ratio based on God appearance, texture, and flavor
(Prime, choice, Aa, a, fancy)
EPA
Environmental protection agency
-sets tolerance for levels of pesticide residues
USDC
Us department of commerce
- fish inspections
FAO
Food and agriculture organization (national)
- eliminate hunger
- improve nutrition
- enhance food production &distribution
- maintains statistics on world food production
Federal registrar
- Daily publications, proposed rules, notices of federal agencies and organizations
- executive orders and presidential documents
Qualified health claims
1) health claim(qualified/unqualified)
2) nutritional content
3) structure/function of claims
Health claims
-scientific evidence indicates level of qualification
(Scientific agreement vs emerging evidence)
- must have 10% Dv of nutrient
Nutrient content
10% or more level of nutrient
Structure or function
- describe role of nitrite the
- must have disclaimer
“Calcium builds strong bones”
“Product does not cure disease”
Dietary supplements (1994)
- supplement and health education act (DSHEA)
- treated as food
The big 8
1) peanuts
2) tree nuts
3) milk
4) eggs
5) wheat (gluten)
6) fish
7) shellfish
8) soy beans
Nutrient claims allowed on food labels
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
Food additives
Added to food and affects character
Food additive regulated by :
- FDCA 1938
- FAA amendment 1958
- CAA 1960
Exempted from food additive regulations
- gras
- prior sanction 1958
- ADI
- Delaney clause
- saccharin
