EXAM 1: Functions Of Nutrients, Food Selection, Food Labels Flashcards
What are the simple sugars
Monosaccharides and simple sugars and the three types are Fructose, Glucose and Galactose
What are the three types of Carbohydrates
Saccharides, Starches, Fibers
What are the general functions of Saccharides in cooking
Sweetness, solubility, crystallization, color, moisture absorption, texture, fermentation, preservation
What are the general functions for starches in cooking
Thickening agents, edible films, sweeter source (syrups)
What are the general functions of fibers in cooking
Thickeners, gelling, stabilizers, emulsification, add body, texture and impart mouthfeel
What are the general functions of fats and lipids in cooking
Heat transfer during foods prep, add tenderness, emulsifier, add texture, add flavor, non cooking feature: satiety
What are the general functions of proteins in cooking
Hydration, denaturation/coagulation, enzymatic reactions, buffering, browning
What are the common uses of fibers in the food industry
Added to processed foods because of their ability to hold water -> increased lubricants and altered textures by providing bulking
- Ex: Inulin, gums, thickening agents
What is the definition of food additives?
“Any substances the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristic of the food”
any substance that affects the characteristics of the food
What are the purposes of adding food additives
- Improve the appeal of foods by improving their flavor, smell, texture or color
- Extend storage life
- Maximize performance
- Protect nutrient value
What are the types of food additives
Improve appeal, Extend Storage Life, Maximize performance, Protect nutritional value
Food additives: examples of additives that improve appeal
Sweeteners
Color
Flavors and Spices
Flavor Enhancers
Fat replacers
Humectants: retain moisture
Firming agents
Gases
Examples of food additives that are used to extend storage life
Preservatives
pH control agents and acidulants: control pH and prevent spoilage
Examples of food additives that are used to maximize performance
Emulsifiers
Stabilizers, thickeners, binders, texturizers
Leavening agents
Anticaking agents
Yeast nutrients
Dough strengtheners and conditioners
Enzyme preparations: Modify proteins, polysaccharides, and fats
Examples of food additives that are used to protect nutritional value
Nutrients: enrichment and fortification
What is the definition or Natural?
There is no standard definition, (except for with meat, poultry and eggs)
What is the criteria used by the USDA to use Natural on food labels
Does the product have artificial or synthetic ingredients?
- Must answer No
Are the product and ingredients only minimally processed?
- Must answer Yes
What are the 5 types of food Processing
Minimally Processed
Processed for preservation
Mixture of Ingredients
Ready-to-eat foods
Convenience Foods
What does it mean for a food to be minimally processed
Foods that require little processing or production
What are examples of minimally processed foods
Washed and packaged fruits and vegetables; bagged salads; roasted and ground nuts and coffee beans
What does it mean for a food to be processed for preservation
Foods processed to help preserve and enhance nutrients and freshness of foods at their peak
What are examples of foods that are processed from preservation
Canned tuna, beans and tomatoes; frozen fruits and vegetables; puréed and jarred baby foods
What does it mean for a processed food to be a Mixture of Ingredients
Foods that combine ingredients such as sweeteners, spices, oils, flavors, colors and preservatives to improve safety and taste and/or add visual appeal (does not include “ready-to-eat” foods)
What are examples of mixture of ingredients foods
Some packaged foods, such as instant potato mix, rice, cake mix, jarred tomato sauce, spice mixes, dressings and sauces and gelatin
What is the definition of ready-to-eat foods
“Ready-to-eat” foods needing minimal or no preparation
What are examples of ready-to-eat foods
Breakfast cereal, flavored oatmeal, crackers, jams and jellies, nut butters, ice cream, yogurt, garlic bread, granola bars, cookies, fruit chews, rotisserie chicken, luncheon meats, honey-baked ham, cheese spreads, fruit drinks and carbonated beverages
What are convience foods
Foods packaged to stay fresh and save time
What are examples of convenience foods
Prepared deli foods and frozen meals, entrees, pot pies and pizzas
What are the 6 criteria that influence food selection
Sensory Criteria
Nutritional Criteria
Cultural Criteria
Religious Criteria
Psychological and Sociological Criteria
Budgetary Criteria
What are examples of sensory criteria
Sight
Odor
Taste
Touch
Hearing
What are examples of Nutritional Criteria
Weight Management
Dietary Guidelines for Americans
ChooseMyPlate
Consumer Dietary Changes
- How dietary concerns and intakes change over time
What are examples of cultural criteria
Ethnic Influences
Place of Birth
Geography and Climate
Cultural Influence on Manners
What are examples of religious criteria
How different religions follow different dietary patterns
Judaism - Kosher
Islam - Halal
What are examples of psychological and sociological criteria
Attitudes towards bioengineering of food
Organic foods
“Natural” Foods
Processed Foods
What are examples of budgetary criteria
The cost could determine the types of foods and the brands that are bought
Effects the frequency of restaurant patronage
What is added sugar
2016 FDA definition:
Sugars that are added during the processing of foods, or are packaged as such, and include sugars (free, mono- and disaccharides), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected same volume of 100% fruit or vegetable juice of the same type
How did manufacturers resolve the addition of added sugar in cranberry and other tart juices
They can put on their labels statements like “Sugars added to improve the palatability of naturally tart cranberries”
What are examples of added sugars
Agave nectar, honey, brown sugar, maple syrup, sucrose, etc.
What does the term “100% organic” on a food label mean
All ingredients of the finished product are certified 100% organic
Labeling allowed: USDA’s official organic seal
What does it mean when a food is organic
Refers to food products that have been produced without most synthetic pesticides and fertilizers (including sewage sludge); crops that have not been genetically modified; food products not exposed to irradiation and livestock produced without antibiotics or hormones, raised on 100% organic feed allowed to graze…..
What does the term “organic” on a food label mean
95% of finished product ingredients meet organic criteria
Labeling allowed: USDA’s official organic seal
What does the term “Made with organic ingredients” on a food label mean
70% of finished product ingredients meet organic criteria
Labeling allowed: “Made with Organic Ingredients”
What does “contains organic ingredients” on food labeling mean
Less than 70% of finished product ingredients meet criteria
Labeling allowed: may only list organic ingredients on the information panel
What are the functions of water in cooking
Heat transfer
Solvent
Chemical Reactions
Microbial Growth
What are the functions of vitamins and minerals in cooking
Sodium: add flavor and preservative
Improve shelf life (antioxidants)
What is the definition of a Processed Food
“Any food that has been intentionally modified in some way before eating”
What are the positives and the not so positives of processed foods
Positives:
- Adds flavor
- Adds nutrients
- Convenience
- Increased shelf life
Not so positives:
- Loss of essential nutrients in some processed foods
- Addition of less healthy nutrients
- Ultra-processed linked to chronic disease risk
What is the Food Allergy Safety, Treatment, and Education and Research Act (FASTER act)
Law that requires food manufacturers to specify ingredients that are major food allergens on the labels of packaged foods and beverages
FDA enforces regulations that require food manufacturers to prevent allergen cross-contact
What are the 9 allergens required to be added to food labels
Seasame
Tree nuts
Soy
Eggs
Peanuts
Milk
Shellfish
Wheat
Fish
