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Fad foods and diets Flashcards

1
Q

what are fad foods?

A

foods that claim health or weight loos without the science to support them Eg:kombucha

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2
Q

what are fad diets?

A

promises weight loss, generally not supported by science but hard to stick to
- often energy restrictive of one ot more food groups

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3
Q

what are superfoods?

A

these are food that’s nutritionally dense, containing vitamins, minerals and antioxidants

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4
Q

do super foods have there own food group

A

super foods do not have there own food groups, these are more of a markating term for food wnith heslth benefits

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5
Q

how can super foods ward of cancers and other diseases

A

by reducing the oxidative stress on the body

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6
Q

what are examples of super foods?

A

blueberries, kale, sweet potato, neams and whole grain

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7
Q

true or false- superfoods can contain a large amount of added sugar

A

true

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8
Q

true or false- the food might be healthy but the process might not

A

true

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9
Q

what is the ketogenic diet

A
  • diet high in fats and low in carbohydrates
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10
Q

what is ketosis

A

when the body is low in carbs it enter ketosis phase, where it becomes efficient at using fat for energy

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11
Q

what is ketosis important for

A

it is important for the Brian, it relies on glucose but will use ketones when glucose levels are low

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12
Q

what does the ketogenic diet do

A

it burns fats and provided ketone energy source fro the brain

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13
Q

what does the ketogenic diet do

A

-cuts out almost all carbs
-you get deficiencies in fiber, vitamins and minerals

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14
Q

is the ketogenic diet sustainable

A

reduction in carbs is very restrictive and hard to maintain and has negative impact on exercise- low carbs to provide energy

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15
Q

what is the paleo diet

A
  • low carbs and processed foods
  • based on eating ‘whole’ and natural foods
    Eg:meats, fruits, veggies and nuts rather than those that have been processed with commercial techniques
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16
Q

less process foods…

A

reduces unhealthy energy dense food and less risk of obesity, type 2 diabetes and CV

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17
Q

what does paleo diet exclude

A

Whole-grains and legumes due to agriculture practices

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18
Q

what is intermittent fasting

A

does not restrict types of food but focusses on timing and eating, rotating between energy and fasting

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19
Q

what are the two different types on intermittent fasting

A

16:8- fast for 16 and eat all meals in 8 hours

5:2 eat for 5 days and fast for 2 non-consecutive days

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20
Q

what does intermittent fasting decreases

A

in muscle, bone and fat mass and can decrease BMR os weight is gained easily out of this pattern

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21
Q

what is entomophagy

A

is the consumption of insects

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22
Q

why is the consumption of insects good for future foods

A

potential sustainable and nutrition ]us food source with 1900 edible insects

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23
Q

how many people each insects

A

2 billion

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24
Q

what do insects contain sources of

A

Protein
fat
vitamin
minerals

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25
what insect has high protein context
locusts and crickets, they contain more protein than beef
26
dietary fat content is in
mealworms and some flies
27
what does mealworms contain
some Omega 3 and 6 fatty acid more than fish and beef
28
what has more iron and ___ then beef
locusts and caterpillars have more iron and micronutrient
29
what are the environmental benefits of farming insects over animals
1. require less water and land 2. less green house gases 3.insects are more efficient to coverting their feed-- body mass 4.greater % of edible meat in insects - 40% cows and 80% crickets
30
what are the down sides of eating insects
- consumer exception - people find insects unappealing, whole insects to palate - can be processed into food products to be palatable -
31
what is food processing
any operation that makes food safe for consumption: washing, chopping and packaging, fortification, additives
32
processing raw food can
- ensure safety for consumption -extend shelf life -improves nutritional quality - increasing shopping convenience
33
food should
-provide the necessary nutritious value -be safe to eat
34
what are the two reasons why food would be unfit to consume
food contamination food spoilage
35
what is food contamination
when food is tainted with something that should not be in it during the food making process
36
what is food spoilage
any undersirale change to a food
37
what are the three main causes for food contamination and spoilage
- physical -chemical -microbiological
38
what is food poisonging
- illness that resulted from eating food that has been contaminated with pathogenic microorganisms that have multiplied and/or released harmful toxins
39
what are symptoms of food poisoning
vomiting, diarrhea, headache, fever, muscle pain and dehydration
40
when do the symptoms of food posing come
they will take time to develop
41
what groups are immunocompromised
elderly- weak immune system infant- immune not fully developed Pregnant women- temp compromised
42
what minimizes food poisoning
safe food practices in preparation and storage
43
food posing is cause by
-excess chemicals which are growth and toxic produced -some chemicals which are toxic or produced toxins -when food is contaminated with microbes, many of these bacteria an their toxins have no smell or taste
44
what happens when food spoils due to microbes
there is usually a change of colour, smell and texture
45
where do fungi grown
grows as mold on bread, cheese, fruit, veg and more
46
bacteria on food are...
produces smells but are non pathogenic
47
what are the physical factors that can spoil food by there physical factors
Bruising and openings in the food decreases appeal of food and increase surface area for microbes to grow
48
food spoilage
is NOT food poisoning
49
what happens to fats and oils to create food poisoning
they become rancid when exposed to heat, light and oxygen- they break down into fatty acids and change colour and smell putrid
50
what is required for microorganisms to grow
Temperature pH Moisture oxygen
51
why is temp required for the growth of microorganisms
- correct temperature slows growth and production of toxins -danger zone is between 5-60 degrees- bacteria divide and after 4 hours is unsafe to consume
52
how to prevent food from going off with temperature
- defrost frozen food int he fridge not room temp - fridge between 0-5 degrees and freezer -18 degrees -reheat food above 60-75 degrees to kill the bacteria
53
what is pH scale
Measure of acidity or alkalinity scale of 0-14 (7 neutral )
54
what pH do microorganism prefer
pH of 6.6-7.5
55
what aoourse in pH lower in 4
hardly anything there is little growth
56
bacteria have on the pH...
Different specific optimum pH
57
the scale goes from 0-14 where is acidic and alkaline
0-6 is acidic with 0 being the worse 7 is neutral 8-14 is alkaline with 14 being the worse
58
why is moisture required for microorganisms for growth
- for chemical reactions and obtained from surrounds -different foods have different water content -free water that supports microbial growth is referred to as water activity
59
what does the water activity scale range from
0.0 (no free water) to 1.0(pure water)
60
what do most pathogenic bacteria require for moisture
and Aw above 0.9
61
where does bacteria growth in water content
it is inhibited below Aw of 0.75, this is where yeast and mold grow with all microorganism growth is prevent below an Aw fo 0.6
62
oxygen is required for microorganism growth- aerobes and anaerobes
-aerobes are microorganisms that requite oxygen for respiration and produce energy for cellular reactions. without oxygen growth of aerobes is slowed down -anaerobes are microorganisms that don't require oxygen for respiration to produce energy- can survive without oxygen
63
what are the bacteria that cause serious food poisoning
salmonella listeria
64
what is food prevention
- eliminates microorganisms already residing on food - deactivates enzymes involved in food spoilage -seals food to prevent future contamination
65
why is food preservation is essential because...
1. it ensures a safe supply of food by reducing nutrient loss 2. increase convenience by making food available all year round - less prep time -more food options -less shopping
66
prevention methods
- cooking above the temp danger zone to eliminate microorganisms (above 75 degrees) - pasteurisation - ultra high temp (UHT) -canning sterilisation- place food in cans, heat above 100 degrees to eliminate microorganisms that give food poisoning
67
what does reduce heat treatment do
does not kill microbes but keeps it from the danger zone so microbes won't grow
68
what is reducing water activity
food preservation method - dehydration- air drying, freezing and smoking food - additives- salts and sugar
69
what is reducing oxygen availability
- canning, bottling, airtight seal -modified atmosphere packaging- 30% CO2 70%N - oxygen absorber- reduces oxygen present -food preservation method
70
what is increasing acidity
-food preservation method - pickling-acetic acid (pH 2.4 ) Fermentation in saltwater-dehydrates in the food (pH 3.5)
71
what is changing the nutrients
-food preservation method -methods of processing and preserving to try and minimize loss of nutrients factors include - heat - light - oxygen - pH - water - fat -packaging of products
72
what is food fortification
- benefits -developing and developed countries -cost effective
73
what is fresh V processed food
- almost all food we purchase is processed and not fresh as they have had some changes
74
whole foods are generally
- considered to be more nutrient dense -contain one ingredient -include edible parts of animals and plants
75
but once whole foods are harvested
whole foods deteriorate through loss of water and the action of enzymes and microorganisms- loos of nutrient
76
highly processed food are...
energy dense consists of a lot of ingredients contains more additives with more additives the more nutritional loss
77
what is food additives
Intentally put something extra in food to meet needs of consumers
78
what is Australia’s four mandated nutrient food fortification
- vitamin B9- folate. wheat and flour -iodine iodised salts -vitamins B1- thiamin wheat and flour - vitamin D oil spreads
79
what is food packaging and labelling
appropriate packaging and labelling of food products is essential part of food processing
80
what are the functions of food packaging
convenience protection supply information
81
function fo food packaging- convenience
food manufactures package their products in increased their ease of use transport and storage Example: microwavable plastic and film
82
function of food packaging- protection
allows food to be transported while reducing the chance of food spoilage and contamination - provides a suitable barrier specific to the food - durable -not physically dmaged food
83
function of food packaging- supply information
allows manufactures to communicate information to consumers
84
what are the four main packaging materials
-plastice -glass -paper -metals
85
why is there a need for future foods
- Producing more food is not sufficient - feed the growing population -grow more food without damaging the environments
86
is vitamin D and Ca good together
The two are not good together and contrast each other
87
is Fe and vitamin C good together
they are good together, when having meat add vitamin c like lemon juice to increase the nutritional values

nutrition (3 decks)

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