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Nutrition > Exam 1: Food additives > Flashcards

Exam 1: Food additives Flashcards

1
Q

Most common food additives

A

sugar and salt

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2
Q

Food additives are

A

chemicals added to foods to prevent spoilage and extend shelf-life, generally recognized as safe (GRAS)

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3
Q

Causes for increased demand for more convenience foods

A
  • Larger population
  • more workforce
  • more complex family lifestyle
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4
Q

Food additives

A
  • produce uniform properties
  • standardize functional factors (thickening, stabilization)
  • prevent oxidation, extending shelf-life
  • Control pH to improve flavor and texture
  • enrich foods with nutrients
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5
Q

Preservatives

A

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

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6
Q

preservatives are used in

A

fruit jellies, beverages, baked goods, cured meats, oils, cereals, dressings

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7
Q

Sweeteners

A

added sweetness with or without added calories

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8
Q

Sweeteners used in

A

beverages, baked goods, confections, sugar, processed foods

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9
Q

Color additives

A

offset color loss due to exposure to air, light, temperature, moisture; correct natural color variation

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10
Q

Color additives are used in

A

processed foods

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11
Q

Flavors and spices add flavor in

A

puddings, jello, cake mixes, dressings, candy, beverages, and ice cream

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12
Q

Flavor enhancers

A

enhance flavors without adding their own flavor in processed foods

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13
Q

Fat replaces provide texture in reduced-fat foods such as

A

baked goods, dressing, dessert mixes, dairy products

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14
Q

Nutrients

A

replace vitamins and minerals lost during processing or add nutrients that may be lacking
-enrichment and fortification in flour, cereals, breads, beverages, energy drinks/bars

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15
Q

Emulsifiers

A

prevent separation, reduce stickiness, help products dissolve more easily

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16
Q

Emulsifiers are used in

A

salad dressings, peanut butter, chocolate, frozen desserts

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17
Q

Stabilizers, thickeners, binders

A

produce uniform texture and improve mouthfeel

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18
Q

Stabilizers, thickeners, binders used in

A

frozen desserts, dairy products, cakes, dressings, jellies, sauces

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19
Q

pH control agents control ______ and _____ and prevent ____

A

acidity, alkalinity, spoilage

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20
Q

pH control agents are used in

A

beverages, frozen desserts, chocolate, low-acid canned foods

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21
Q

Leavening agent promotes rising of

A

baked goods

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22
Q

Anti-caking additives

A

prevent moisture absorption to keep powdered foods free-flowing in salt, baking powder, and powdered sugar

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23
Q

Humectants

A

retain moisture in marshmallows and confections

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24
Q

Dough conditioners produces more

A

stable dough in baked goods

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25
Q

Firming agents

A

maintain crest and firm foods i processed fruits and veggies

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26
Q

Salmonellosis

A
  • Found in raw milk or eggs, undercooked meats, oysters and clams from polluted water
  • incubation period of 24-48 hours
  • 40,000 cases/ year
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27
Q

Shigellosis

A

Spread through feces, fingers, flies, and foods handled by unsanitary workers

  • 14,000 cases per year
  • 4-7 day incubation period
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28
Q

Listerosis

A
  • 10X more common in pregnant women

- Found in soft cheeses, poultry, raw milk, raw eggs, and seafood

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29
Q

E. Coli

A
  • Spread through fecal matter infections, unpasteurized foods
  • 265,000 cases per year
  • 2-8 day incubation period
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30
Q

Vibrio

A
  • Immuno-compromised individuals are most susceptible

- Found in undercooked shellfish

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31
Q

Most common types of bacterial food poisoning

A

Staph. Aureus and clostridium

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32
Q

Viruses that contaminate food

A

norovirus

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33
Q

Parasites that contaminate food

A

giardiasis, roundworms, flat worms

34
Q

Environmental factors that contaminate food

A

lead, natural (mercury)

35
Q

Trigonosis is found in

A

pork

36
Q

Safe cooking temperatures for beef, pork, veal and lamb

A

145 F and allow to rest for at least 3 minutes

37
Q

Ground meats safe cooking temp

A

160 F

38
Q

All poultry should be cooked to

A

165 F

39
Q

Date tells store how long to display a food item

A

Sell-by

40
Q

Date recommended for best quality/flavor, not a safety date

A

Best if used by

41
Q

Late date recommended to consume for peak quality

A

use by

42
Q

Most fresh meats are safe in the fridge for

A

1-2 days

43
Q

Cooked meats are safe in the fridge for

A

3-4 days

44
Q

Eggs can stay in the fridge safely for

A

3-5 weeks

45
Q

3 ways to safely thaw food

A

Refrigerator, microwave, sink under cold water

46
Q

Steps to reducing food waste

A
  • Only purchasing foods you’ll eat in timely manner
  • Plan and meal prep
  • freeze foods you won’t eat in time
  • revive foods
47
Q

Reviving wilted food

A

soak in ice water bath for 5-10 minutes

48
Q

Reviving stale food

A

toast crackers, chips, bread in oven for a few minutes

49
Q

Reviving salty foods

A

add vinegar, lemon juice or brown sugar to mellow or soak a raw peeled potato to soak up some salt

50
Q

Reviving burned foods

A

remove from heat, remove the blackened parts and cover with a damp cloth to remove the burned flavor

51
Q

Reviving overcooked foods

A

puree overcooked veggies with soup stock, milk or cream to make a soup base

52
Q

Number of people currently malnourished

A

2 billion people (3rd leading cause of childhood death)

53
Q

Most common global micronutrient deficencies

A

iron, iodine, vitamin A, zinc

54
Q

Food insecurity

A

limited or uncertain availability of nutritionally adequate foods or limited capabilities to acquire foods in socially acceptable ways

55
Q

Supplemental Nutrition Assistance Program (SNAP)

A

Helps provide food for about 46 million Americans
Annual cost of $74 billion
Average is about $4.23/day

56
Q

Special Supplemental Food Program for Women, Infants, and Children (WIC)

A

8 million participants annually
annual cost of $7 billion
Monthly cost per participate is $43.58

57
Q

WIC cereal requirements

A

Must contain a minimum of 28 milligrams of iron/ 100 grams of dry cereal
Must contain no more than 21.2 g of sugars/ 100 g of dry cereal
At least one half o the breakfast cereals on a State’s authorized food list must have whole grain as the primary ingredient AND meet a health claim

58
Q

School Meal Programs

A
  • Must meet requirements to get funded
  • minimal foods are hand-prepared
  • processed foods meet these requirements but taste terrible
  • competitive foods (vending machines) don’t have to meet requirements
59
Q

Nutrition Services Incentive Program

A
  • Provides cash or commodities for elderly
  • Provides food at Congregate Meals program sites for people over 60
  • Home delivered meals are available
60
Q

It is essential that patients know

A

what food assistance might be available to them

61
Q

Influences of food habits

A

Social, psychologic, physical, physiologic

62
Q

Social influence on food habits

A
  • symbolizes warmth and acceptance and memories and interactions
  • Marketing and economics uses this
63
Q

Psychologic influence on food habits

A
  • habits, preferences, emotions, cravings

- positive or negative experiences with food

64
Q

Physical influence on food habits

A
  • food availability, food technology, geography, season, climate
  • storage and cooking facilities
65
Q

Physiologic influence on food habits

A

-allergies, disability, health and disease, nutrient and energy needs

66
Q

Cultural development of food habits

A
  • Ethnicity, religion, geographic location and lifestyle
  • immigration from one part of the world to another influences food choices
  • American food patterns are spreading globally (increasing risk for chronic disease, HTN, and diabetes)
67
Q

Mexican food habits

A
  • dried beans, tomatoes, corn and squash
  • chili peppers, garlic, onions
  • Lard
68
Q

Puerto Rican food habits

A
  • rice and beans
  • tropical fruits and starchy veggies
  • Lard
69
Q

Native American food habits

A
  • corn, beans, rice
  • blue corn flour
  • Lard
70
Q

African American food habits

A
  • Pork, corn, green leafy veggies, fried foods, okra, turnips, potatoes
  • Sunday dinner feast of comfort foods
  • Lard or shortening
71
Q

French/ Cajun food habits

A
  • Crawfish, shrimp, sausage, French bread, pralines
  • Hot chili sauce, peppers, bay leaves, thyme, file powder (sassafras)
  • Poultry fat
72
Q

Chinese food habits

A
  • rice, stir-fry veggies, soy, eggs, green tea
  • soy sauce, ginger, almonds, sesame seeds
  • peanut oil
73
Q

Japanese food habits

A
  • sticky rice, sushi, steamed veggies, seafood, soybeans, seaweed, tea, soups
  • soy sauce
  • soy and rice oils
74
Q

Italian food habits

A
  • bread, pasta, cheese, sautéed veggies, fresh fruit as snack or dessert
  • herbs, garlic, wine, olive oil, tomato puree
  • olive oil
75
Q

Greek food habits

A
  • bread, cheese, yogurt, lamb, fish, eggs, veggies, fruit as dessert
  • olive oil
76
Q

Jewish dietary laws

A

Meat: pork, rabbits and birds of prey are avoided
Meat and Milk not to be eaten in the same meal
Fish only with fins and scales allowed
No eggs with blood spots

77
Q

Muslim dietary laws

A
  • Milk is allowed at any time
  • Fruits and veggies allowed unless fermented
  • Breads and cereals permitted unless contaminated
  • Seafood and most land animals allowed. Pork and birds of prey avoided
  • Alcohol is strictly prohibited
78
Q

Things that contribute to changing food patterns

A
  • More women working (60%)
  • More family meals= better health outcomes, less risky behavior
  • We turned into grazers
79
Q

The more people you eat with the ____ you eat

A

more

80
Q

Snacks provide ____ of all energy

A

1/4

81
Q

If you eat from a large package you eat _______ than smaller sizes

A

20-25%

Nutrition (10 decks)

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