Exam 4: Chapter 3

Question 1

What is food security?

Answer 1

High food security household: no indications of food-access problems or limitations

Marginal food security household: 1 or 2 indications of food acess problems - typically, anxiety over food sufficiency or shortage of food in the house. Little or no change in diets or food intake.

Question 2

What is food insecurity?

Answer 2

Low food security household: Reduced quality, variety, or desirability of diet. Little or no reduced food intake.

Very low food security household: multiple indications of disrupted eating patterns and reduced food intake.

Question 3

What is the difference between an organic food and a conventional food?

Answer 3

Not allowed:

• Synthetic pesticides, fertilizers and hormones
• Antibiotics
• Sewage sludge
• Genetic engineering
• Irradiation

Allowed:

• Biological pest management
• Composting
• Manure applications
• Crop rotations

Question 4

What is the temperature danger zone for most food?

Answer 4

40° to 135° F

Question 5

Health Consequences of Food Insecurity

Answer 5

• Physical and mental activity declines
• Growth slows or ceases
• Muscle and fat wasting
• Immune system weakens
  
  • Increased disease susceptibility
• Death

Question 6

Food Preservation and Processing: Food irradiation

Answer 6

Radiant energy to extend shelf life and control growth of pathogens

Question 7

At risk individuals for foodborne illness

Answer 7

• With weakened immune systems
• Pregnant and lactating women
• Infants and small children
• Elderly

Question 8

Acquisition of Microbial Pathogens

(viruses & bacteria)

Answer 8

• Contamination by feces
  
  • E.g., diaper changing and then food preparation
• Contamination by an infected individual
  
  • E.g., open cut with pathogens transferred during cooking
• Cross-contamination
  
  • E.g., cutting board used for both vegetables and raw chicken

Question 9

Viruses, Parasites, and Prions

Answer 9

• Viruses
  
  • Reproduction only occurs inside body cells
• Parasites
  
  • Live in/on host organism
• Prions
  
  • Bovine spongiform encephalopathy (BSE)
• Toxins
  
  • Mycotoxins
  • Some algea (ingested by fish)
  • Natural toxins

Question 10

Threats to water safety

Answer 10

• Agricultural runoff
• Inappropriate disposal of chemicals and municipal solid waste
• Inadequate treatment of human wastes
• Pollution from boats/ships

Question 11

How to Prevent Food and Waterborne Illness

Answer 11

• Select and Purchase Foods Carefully
• Avoid Unsafe Food and Water
• Practice Good Personal Hygiene
• Keep a Clean Kitchen
• Handle Food Safely
• Keep Foods Out of the Danger Zone and Cook Foods Appropriately

Question 12

Environmental Contaminants in Foods:

Answer 12

• Lead
• Dioxins
• Mercury
• Polychlorinated Biphenyls (PCBs)
• Pesticides
• Antibiotics

Question 13

Dioxins:

Answer 13

• Byproducts of industrial processes
• Accumulate in animal fat and fish
• Cause liver and nerve damage
• EPA restricts use of fish from certain waterways

Question 14

Lead

Answer 14

• Toxic, used in paint prior to 1986
• Herbal remedies and mineral supplements, some imported canned goods, and painted toys
• Iron deficiency increases lead absorption

Question 15

PCBs

Answer 15

• Were used in industrial processes
• Residue on primarily freshwater fish from contaminated waterways

Question 16

Mercury

Answer 16

• At risk: children, pregnancy and lactation
• Avoid and limit certain types of fish
  
  • Controversial, because good source of omega 3 fatty acids

Question 17

Food Additives: Improve Freshness and Safety

• Types:
• Examples:
• Examples of uses:

Answer 17

• Types:
  
  • Antimicrobial agents (sodium benzoate → inhibits growth of fungi, mold, & bacteria)
  • Antioxidants (absorbic acid, sulfates → prevent discoloration, controls adverse effects of oxygen)
  • Curing agents (sodium nitrate → prevents growth of clostridium botulinum)
  • Acidic agents (acetic acid → adds tartness and inhibits growth of microorganisms)

Question 18

Food Additives: Alter nutritional value

Types:

Examples:

Examples of uses:

Answer 18

• Vitamins, minerals, protein (thiamin, vitamin A, protein → fortification, enrichment)
• Alternative sweeteners (aspartame, saccharin)
• Fat replacers (olestra, salatrim → fried snack foods)

Question 19

Food Additives: Enhance flavor or color

Types:

Examples:

Examples of uses:

Answer 19

• Flavors and Spices (salt, sugars, herbs, spices → grape flavor in popsicles)
• Flavor Enhancers ( monosodium glutamate, MSG → contribute to savory flavor)
• Color additives ( beet coloring, caramel coloring → natural colors obtained from plant, animal, or mineral sources)
• Certifiable color additives (Red, blue, yellow → only human made dyes in food)

Question 20

Food Additives: Enhance functional characteristics

Types:

Examples:

Examples of uses:

Answer 20

• Emulsifiers (egg yolks, soy lecithin → salad dressings, peanut butter, margerine)
• Anticaking agents (calcium silicate, magnesium stearate → keep foods (esp. powdered mixes ) free flowing)
• Humectants (glycerol, sorbitol → retain moisture, flavor, and texture in foods such as marshmallows, soft candies, energy bars)
• Stabilizers, thickeners (pectin, gums, gelatin → add creaminess and thickness to foods)
• Enzymes (lactase, pectinase → acts on proteins, fats, or carbohydrates in foods)
• Leavening Agents (yeast, baking soda, baking powder → add CO2 to improve texture of baked goods)

Question 21

Bacterial causes of foodborne illness:

Question 22

Viral Causes of foodborne illnesses:

Answer 22

1. Norovirus, human rotavirus (foods prepared by infected food handlers, shellfish from contaminated waters, contaminated fruits and vegetables)
2. Hepatitis A virus (foods prepared by infected food handlers, especially uncooked foods or those handled after cooking, such as sandwiches, pastries, and salads; shellfish from contaminated waters; contaminated fruits and vegetables)

Question 23

Parasitic of foodborne illness

Answer 23

1. Trichinella spiralis (pork, wild game)
2. Anisakis (raw or undercooked fish)
3. Tapeworms (raw beef, pork, fish)
4. Toxoplasma gondii (raw or undercooked meat, unwashed fruits and vegetables)
5. Cyclospora cayetanensis (water, contaminated food, e.g., imported fresh produce, raspberries, basil, snow peas)
6. Cryptosporidium (water, contaminated food)