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Nutrition > Exam 1 - Chapter 13 (community Food Supply And Health) > Flashcards

Exam 1 - Chapter 13 (community Food Supply And Health) Flashcards

1
Q

Main governing body over the US food supply except for meat poultry and eggs

Also governs dietary supplements, bottled water, food additives and infant formulas

A

FDA

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2
Q

Regulates domestic and imported meat, poultry and egg products

A

USDA

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3
Q

Regulates safety of seafood and fisheries

A

NOAA

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4
Q

Regulates pesticides usage and monitors water safety

A

EPA

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5
Q

Regulates advertising and truthful marketing of foods and supplements

A

FTC

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6
Q

Monitors and investigates cases of food borne illness

A

CDC

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7
Q

Functions of the FDA

A

Enforces food sanitation and quality control

Controls food additive use

Regulates foods that cross state lines

Monitor nutritional labels

Ensure safety of public food service

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8
Q

FDA’s control method

A

Recall
Seizure
Injunction
Prosecution

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9
Q

On a nutrition label, what is considered a low % of DV

A

5% or less

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10
Q

On a nutrition label, what is considered a high % DV

A

20% or more

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11
Q

What is RDI used for

Reference daily intakes

A

Vitamins and minerals

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12
Q

What is DRV used for?

Daily reference value

A

Macronutrients and electrolytes

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13
Q

What’s all different about the new nutrition labels

A

Servings larger and in bolder type

Serving sizes updated

Calories in larger type

New added sugars

Change in nutrients required

Updated daily values

New footnote

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14
Q

WHO, AHA, FAO, IOM etc all recommend what about added sugars

A

<10% of daily energy come from added sugars

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15
Q

Examples of added sugars

A

Syrups and nectars (maple, brown rice, agave)

Honey

Granulated sugar (cane, beet, coconut)

Concentrated fruits and vegetable juices (not 100% fruit juice)

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16
Q

How to calculate % calories from saturated fat

A

(Saturated fat X 9 cal/g) / (total calories) X 100%

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17
Q

What does RACCs stand for

A

Referenced amounts customarily consumed

Change in serving sizes will also change labeling for “high” “low” and “reduced”

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18
Q

Examples of label claims

A

Health claim

Nutrient content claim

Structure/function claim

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19
Q

What is a health claim

A

Describe a food, ingredient or supplement that has been shown to decreased the risk of some type of disease

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20
Q

What type of foods can health claims not be used on

A

Foods that contain >20% DV for fat, saturated fat, cholesterol or sodium

21
Q

Criteria for nutrient content to claim “______ free”

A

Total fat, saturated fat, trans fat, sugar = <0.5g per serving

Cholesterol = <2mg per serving

Sodium = <5mg per serving

22
Q

Criteria for nutrient content to claim “low”

A

Total fat = <3g per serving and <30% calories from

Saturated and trans fat = <1g per serving and <15% calories from

Cholesterol = <20mg per serving

Sodium = <140mg per serving

23
Q

Criteria for nutrient content to claim “reduced”

A

25% less than referenced product

May be calories, fat, saturated fat, trans fat, cholesterol, sodium, sugars

24
Q

What is a structure/function claim

A

Describes the role of a nutrient or ingredient intended to affect normal structure or function in humans

25
Q

Examples of structure/function claims

A

Calcium builds strong bones

Fiber maintains bowel regularity

Antioxidants support cell integrity

26
Q

What is the new “natural” buzzword

A

Simple

27
Q

Important nutritional changes made in 2018

A

Menu labeling requirements

Trans fat ban

Vending machine labeling

Calorie content of foods must be listen if provides has 20+ restaurants/vending machines

28
Q

What are gluten free diets often higher in and lower in

A 
Higher in:
Saturated fat
Sodium
Starch
Other processed carbs

Lower in:
Vitamins and minerals

29
Q

Food trends to watch for

A 
Transparency
Self care
Texture is the new flavor
Personalization
Lab grown food
30
Q

MC food additives

A

Sugar and salt

31
Q

Chemicals added to foods to prevent spoilage and extend shelf life

A

Food additives

32
Q

Are food additives safe?

A

Generally recognized as safe (GRAS)

33
Q

Functions of food additives

A

Produce uniform properties

Standardize functional factors (thickening, stabilization)

Prevent oxidation, extend shelf life

Control pH to improve flavor and texture

Enrich foods with nutrients

34
Q

Function of preservatives

A

Prevent spoilage, prevent changes in color, flavor or texture, delay rancidity

35
Q

Function of sweeteners

A

Add sweetness with or without added calories

36
Q

Function of color additives

A

Offset color loss due to exposure to air, light, temp, moisture

Correct natural color variation

37
Q

Function of flavors and spices

A

Add natural or synthetic flavor

38
Q

Function of flavor enhancers

A

Enhance flavors with adding their own flavor

39
Q

Function of fat replacers

A

Provide texture in reduced-fat foods

40
Q

Function of nutrients

A

Replace vitamins and minerals lost during processing (enrichment) or add nutrients that may be lacking (fortification)

41
Q

Function of emulsifiers

A

Prevent separation, reduce stickiness,

Help products dissolve more easily

42
Q

Function of stabilizers, thickeners, binders

A

Produce uniform texture and improve mouthfeel

43
Q

Function of pH control agents

A

Control acidity and alkalinity

Prevent spoilage

44
Q

Function of leavening ages

A

Promote rising

45
Q

Function of anti-caking

A

Prevent moisture absorption to keep powdered foods free-flowing

46
Q

Function of humectants

A

Retain moisture

47
Q

Function of dough conditioners

A

Produce more stable dough

48
Q

Function of firming agents

A

Maintain crisp and firm foods

Nutrition (2 decks)

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