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nutrition > Fad foods and diets > Flashcards

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
Q

what insect has high protein context

A

locusts and crickets, they contain more protein than beef

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26
Q

dietary fat content is in

A

mealworms and some flies

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27
Q

what does mealworms contain

A

some Omega 3 and 6 fatty acid more than fish and beef

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28
Q

what has more iron and ___ then beef

A

locusts and caterpillars have more iron and micronutrient

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29
Q

what are the environmental benefits of farming insects over animals

A
  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
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30
Q

what are the down sides of eating insects

A
  • consumer exception - people find insects unappealing, whole insects to palate
  • ## can be processed into food products to be palatable
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31
Q

what is food processing

A

any operation that makes food safe for consumption: washing, chopping and packaging, fortification, additives

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32
Q

processing raw food can

A
  • ensure safety for consumption
    -extend shelf life
    -improves nutritional quality
  • increasing shopping convenience
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33
Q

food should

A

-provide the necessary nutritious value
-be safe to eat

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34
Q

what are the two reasons why food would be unfit to consume

A

food contamination
food spoilage

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35
Q

what is food contamination

A

when food is tainted with something that should not be in it during the food making process

36
Q

what is food spoilage

A

any undersirale change to a food

37
Q

what are the three main causes for food contamination and spoilage

A
  • physical
    -chemical
    -microbiological
38
Q

what is food poisonging

A
  • illness that resulted from eating food that has been contaminated with pathogenic microorganisms that have multiplied and/or released harmful toxins
39
Q

what are symptoms of food poisoning

A

vomiting, diarrhea, headache, fever, muscle pain and dehydration

40
Q

when do the symptoms of food posing come

A

they will take time to develop

41
Q

what groups are immunocompromised

A

elderly- weak immune system
infant- immune not fully developed
Pregnant women- temp compromised

42
Q

what minimizes food poisoning

A

safe food practices in preparation and storage

43
Q

food posing is cause by

A

-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
Q

what happens when food spoils due to microbes

A

there is usually a change of colour, smell and texture

45
Q

where do fungi grown

A

grows as mold on bread, cheese, fruit, veg and more

46
Q

bacteria on food are…

A

produces smells but are non pathogenic

47
Q

what are the physical factors that can spoil food by there physical factors

A

Bruising and openings in the food decreases appeal of food and increase surface area for microbes to grow

48
Q

food spoilage

A

is NOT food poisoning

49
Q

what happens to fats and oils to create food poisoning

A

they become rancid when exposed to heat, light and oxygen- they break down into fatty acids and change colour and smell putrid

50
Q

what is required for microorganisms to grow

A

Temperature
pH
Moisture
oxygen

51
Q

why is temp required for the growth of microorganisms

A
  • 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
Q

how to prevent food from going off with temperature

A
  • 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
Q

what is pH scale

A

Measure of acidity or alkalinity

scale of 0-14 (7 neutral )

54
Q

what pH do microorganism prefer

A

pH of 6.6-7.5

55
Q

what aoourse in pH lower in 4

A

hardly anything there is little growth

56
Q

bacteria have on the pH…

A

Different specific optimum pH

57
Q

the scale goes from 0-14 where is acidic and alkaline

A

0-6 is acidic with 0 being the worse
7 is neutral
8-14 is alkaline with 14 being the worse

58
Q

why is moisture required for microorganisms for growth

A
  • 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
Q

what does the water activity scale range from

A

0.0 (no free water) to 1.0(pure water)

60
Q

what do most pathogenic bacteria require for moisture

A

and Aw above 0.9

61
Q

where does bacteria growth in water content

A

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
Q

oxygen is required for microorganism growth- aerobes and anaerobes

A

-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
Q

what are the bacteria that cause serious food poisoning

A

salmonella
listeria

64
Q

what is food prevention

A
  • eliminates microorganisms already residing on food
  • deactivates enzymes involved in food spoilage
    -seals food to prevent future contamination
65
Q

why is food preservation is essential because…

A
  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
Q

prevention methods

A
  • 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
Q

what does reduce heat treatment do

A

does not kill microbes but keeps it from the danger zone so microbes won’t grow

68
Q

what is reducing water activity

A

food preservation method
- dehydration- air drying, freezing and smoking food
- additives- salts and sugar

69
Q

what is reducing oxygen availability

A
  • canning, bottling, airtight seal
    -modified atmosphere packaging- 30% CO2 70%N
  • oxygen absorber- reduces oxygen present
    -food preservation method
70
Q

what is increasing acidity

A

-food preservation method
- pickling-acetic acid (pH 2.4 )
Fermentation in saltwater-dehydrates in the food (pH 3.5)

71
Q

what is changing the nutrients

A

-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
Q

what is food fortification

A
  • benefits -developing and developed countries
    -cost effective
73
Q

what is fresh V processed food

A
  • almost all food we purchase is processed and not fresh as they have had some changes
74
Q

whole foods are generally

A
  • considered to be more nutrient dense
    -contain one ingredient
    -include edible parts of animals and plants
75
Q

but once whole foods are harvested

A

whole foods deteriorate through loss of water and the action of enzymes and microorganisms- loos of nutrient

76
Q

highly processed food are…

A

energy dense
consists of a lot of ingredients
contains more additives

with more additives the more nutritional loss

77
Q

what is food additives

A

Intentally put something extra in food to meet needs of consumers

78
Q

what is Australia’s four mandated nutrient food fortification

A
  • vitamin B9- folate. wheat and flour
    -iodine iodised salts
    -vitamins B1- thiamin wheat and flour
  • vitamin D oil spreads
79
Q

what is food packaging and labelling

A

appropriate packaging and labelling of food products is essential part of food processing

80
Q

what are the functions of food packaging

A

convenience
protection
supply information

81
Q

function fo food packaging- convenience

A

food manufactures package their products in increased their ease of use transport and storage

Example: microwavable plastic and film

82
Q

function of food packaging- protection

A

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
Q

function of food packaging- supply information

A

allows manufactures to communicate information to consumers

84
Q

what are the four main packaging materials

A

-plastice
-glass
-paper
-metals

85
Q

why is there a need for future foods

A
  • Producing more food is not sufficient
  • feed the growing population
    -grow more food without damaging the environments
86
Q

is vitamin D and Ca good together

A

The two are not good together and contrast each other

87
Q

is Fe and vitamin C good together

A

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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