Food Composition Flashcards
1
Q
Why is knowing the composition of foods important?
A
It is important for health and disease management, clinical practice, formulation of therapeutic diets, research, nutrition education, and identification of food allergens.
Understanding food composition helps in various fields such as sports nutrition and public health nutrition.
2
Q
What role does food composition play in clinical practice?
A
It assists in the assessment of health and nutritional status, such as identifying deficiencies in diet.
This is crucial for developing appropriate dietary interventions.
3
Q
How does research utilize food composition?
A
Epidemiological research explores relationships between diet and disease, such as fiber and bowel cancer or saturated fatty acids and heart disease.
This helps in understanding the impact of nutrition on health outcomes.
4
Q
What is the purpose of health promotion in relation to food composition?
A
To assess how well dietary guidelines and Daily Reference Values (DRVs) are being met and to identify which nutrients need promoting.
This can lead to better public health strategies.
5
Q
What are therapeutic diets?
A
Therapeutic diets are dietary plans formulated for specific health conditions like IBS, celiac disease, and lactose intolerance.
These diets aim to manage symptoms and improve health.
6
Q
Fill in the blank: The study of the relationships between diet and disease is known as _______.
A
[epidemiological research]
7
Q
True or False: Knowing the composition of foods is only important for clinical practice.
A
False
It is also vital for research, health promotion, and therapeutic diet formulation.
8
Q
What is one example of a diet-related disease that can be studied through food composition?
A
Bowel cancer related to fiber intake or heart disease related to saturated fatty acids.
These examples highlight the importance of diet in disease prevention.
9
Q
What is the significance of identifying food allergens?
A
It is crucial for preventing allergic reactions and ensuring safe dietary practices for individuals with food allergies.
This knowledge is vital in both clinical and public health settings.
10
Q
What is the importance of knowing the composition of foods?
A
It supports food trade and supply, nutrition training, health claims, food safety, and improvements to the food supply.
Understanding food composition is crucial for various stakeholders in the food industry.
11
Q
What are some aspects of food trade and supply?
A
- Food products and recipes
- Food and nutrition training
- Nutrition labelling
- Health claims
- Nutrition claims
- Food safety, quality and consumer protection
- Supporting improvements to the food supply
These aspects are vital for ensuring a safe and nutritious food supply.
12
Q
What is nutrition labelling?
A
A system that provides information about the nutritional value of processed foods.
Nutrition labelling helps consumers make informed choices about their diets.
13
Q
What methods are mentioned for improving the food supply?
A
- Plant breeding
- New methods of cultivation
- Harvesting
- Preservation
- Animal breeding
These methods aim to enhance the nutritional profiles and safety of food products.
14
Q
True or False: Nutrition claims are different from health claims.
A
True
Nutrition claims refer to the nutritional content, while health claims relate to the benefits of the food for health.
15
Q
Fill in the blank: _______ is essential for consumer protection and information regarding food safety.
A
[Nutrition labelling]
This ensures that consumers are aware of what they are consuming.
16
Q
What is the importance of knowing the composition of foods at the national level?
A
Estimation of adequacy of dietary intake of population groups
This includes assessing the nutritional status of different demographics.
17
Q
What is one use of food composition data in epidemiological studies?
A
Evaluation of nutrition education programs
This helps determine the effectiveness of public health initiatives aimed at improving nutrition.
18
Q
What role does food composition knowledge play in nutrition intervention programs?
A
Nutrition intervention and fortification programs
It assists in designing programs that target specific nutritional deficiencies.
19
Q
What is a key aspect of nutritional labelling of food products?
A
Providing information on food composition
This helps consumers make informed dietary choices.
20
Q
What is a goal of developing national and international food policies?
A
To improve population health through better food systems
Policies are often based on food composition data.
21
Q
What does monitoring at the government level involve regarding food?
A
Availability of food produced and estimation of food intake at national level
This ensures food security and addresses potential shortages.
22
Q
What is food balance data used for?
A
Estimate amount of food available for the nation
This is crucial for planning and sustainability efforts.
23
Q
How does research improve the food supply chain?
A
By identifying inefficiencies and areas for enhancement
This can lead to better quality and accessibility of food.
24
Q
What is the purpose of food and nutrition training?
A
To educate individuals about healthy dietary practices
This includes both professional training and community outreach.
25
What is a major focus of nutrition and health promotion?
The relationship between diet, health, and nutritional status
## Footnote
Understanding this relationship is vital for public health strategies.
26
What study involved over 521,000 participants from 10 different European countries?
European Prospective Investigation into Cancer and Nutrition
## Footnote
Commenced in 1993, this study aims to explore diet and cancer links.
27
What has been studied since 1918 to identify factors contributing to CVD?
Multinational research on dietary habits
## Footnote
This research focuses on common characteristics affecting cardiovascular health.
28
What is the significance of knowing the composition of foods?
It is crucial for assessing the adequacy of dietary intake of a population.
29
What does NDNS stand for?
National Diet and Nutrition Survey
30
What is the aim of the EPIC Study?
To investigate the correlation between diet, health, and nutritional status among over 521,000 participants across 10 European countries.
31
What ongoing study started in 1948 to identify factors contributing to cardiovascular disease (CVD)?
The Framingham Heart Study
32
Fill in the blank: Nutrition interventions require the use of food composition data to translate specific nutrient needs into _______.
food requirements
33
What is Healthy Start in the context of nutrition interventions?
A program that includes mandatory fortification of certain foods.
34
Which nutrients are mandated to be fortified in white flour?
* Calcium
* Iron
* Vitamins B1 and B3
35
What vitamins are mandatory in the fortification of margarines?
* Vitamin A
* Vitamin D
36
What is the role of a national food and nutrition policy?
To define goals for the intake of certain nutrients.
37
What organizations are involved in the development of international food policies?
* WHO (World Health Organization)
* FAO (Food and Agriculture Organization of the United Nations)
38
What does the National Diet and Nutrition Survey (NDNS) assess?
The diet, nutrient intake, and nutritional status of the general population in the UK.
39
What data did the latest NDNS cover?
2008 - 2012
40
What is the purpose of monitoring at the government level regarding food?
To assess the availability of food produced and estimate food intake at the national level.
41
What is the role of food composition data at the regional level?
Food composition data are used to translate recommended nutrient intakes into cost-limited foods and menus.
## Footnote
Large sectors of the population, such as military establishments and schools, benefit from these translated meals.
42
How does food composition data contribute to quality control?
Quality control of food produced through routine analysis in the food industries.
## Footnote
This ensures that food products meet safety and nutritional standards.
43
What is one example of a scandal related to food composition?
Horse Meat Scandal.
## Footnote
This scandal highlighted issues of food labeling and composition accuracy.
44
What is the purpose of household food surveys?
Household food surveys are conducted on household food consumption for national use.
## Footnote
They provide data for understanding food habits and nutritional intake at the national level.
45
What does the LIDNS stand for and when was it conducted?
LIDNS stands for Low Income Diet and Nutrition Survey, conducted in 2007.
## Footnote
It included data from over 2,400 low-income households.
46
What type of reports does DEFRA produce regarding food?
DEFRA produces 'Family Food' reports, which provide the latest available data for food consumption.
## Footnote
The most recent data available in the provided context is from 2013.
47
How can a person's nutrient intake be calculated?
A person's nutrient intake can be calculated using food composition data and food intake data.
## Footnote
This can be estimated from dietary history, dietary recall, or measured in a weighed intake study.
48
What is the importance of individual nutritional balance studies?
Individual nutritional balance studies help assess nutrient intake against individual energy needs through intake and expenditure.
## Footnote
They provide critical information for dietary advice and therapeutic diet prescriptions.
49
Fill in the blank: Household food economics are important for _______.
national use.
## Footnote
This includes understanding food budgets and consumption patterns.
50
True or False: Food composition data is only useful for individual dietary assessments.
False.
## Footnote
It is also crucial for regional and household level applications.
51
What is the significance of monitoring dietary intake at the individual level?
Monitoring dietary intake is important for assessing health status and determining dietary adequacy or imbalance.
## Footnote
This plays a key role in formulating dietary advice.
52
What are Food Composition Databases (FCDBs)?
Detailed sets of information on the nutritionally important components of foods
53
What type of values do Food Composition Databases provide?
Values for energy and nutrients, including:
* Protein
* Carbohydrates
* Fat
* Vitamins and minerals
* Other (fibre, polyphenols)
54
How is data presented in Food Composition Databases?
In Food Composition Tables and/or Food Composition Databases
55
Fill in the blank: Food Composition Data (FCD) includes detailed information on the _______ components of foods.
[nutritionally important]
56
True or False: Food Composition Databases only provide information on macronutrients.
False
57
What are the Direct Methods used to derive data for FCDBs?
Sampling and chemical analysis to obtain the primary data
## Footnote
Direct method involves conducting analyses specifically for the database.
58
What is a key characteristic of the data obtained through Direct Methods?
Highly reliable data
## Footnote
Close control of sampling, analysis, and quality control procedures results in highly reliable data.
59
What are the drawbacks of using Direct Methods for data collection?
Costly and time-consuming
## Footnote
This imposes pressure on the analytical resources available in many parts of the world.
60
True or False: The direct method for compiling databases involves only secondary data.
False
## Footnote
The direct method involves primary data obtained through analysis.
61
Fill in the blank: The direct method remains _______ and _______ in terms of data collection.
costly, time-consuming
## Footnote
This reflects the challenges faced in analytical resource allocation.
62
What are the indirect methods used by Food Composition Databases (FCDBs) to derive data?
Types of data:
* Original analytical values
* Published literature, unpublished laboratory reports
* Imputed values
* Calculated values
* Borrowed values
## Footnote
Indirect methods may vary in quality and can include estimates from similar foods or other forms of the same food
63
Define 'impute' in the context of food composition data.
To calculate something when you do not have exact information, by comparing it to something similar
## Footnote
For example, using values for peas to estimate the nutrient content of green beans
64
What are calculated values based on in Food Composition Databases?
Calculated from the nutrient contents of the ingredients and corrected for:
* Preparation factors (yield)
* Micronutrient changes (retention)
## Footnote
These values are rough estimates due to variability in cooking conditions
65
What do borrowed values refer to in the context of FCDBs?
Values taken from other tables and databases, where reference back to the original source may or may not be possible
## Footnote
Adequate reference to original sources is necessary to justify a borrowed value
66
What factors can affect the yield and retention of nutrients in food preparation?
Cooking temperature and duration
## Footnote
These factors can significantly impact the nutrient content of the food
67
Fill in the blank: Imputed values are derived from _______.
[analytical values from a similar food or another form of the same food]
68
True or False: Borrowed values do not require reference to the original source.
False
## Footnote
Adequate reference is necessary to justify the use of borrowed values
69
What are the two main types of calculated values in FCDBs?
Values derived from:
* Recipes
* Nutrient contents of ingredients
## Footnote
These values are adjusted for preparation factors and micronutrient changes
70
What is necessary for justifying a borrowed value in FCDBs?
Adequate reference to original sources
## Footnote
This ensures the credibility of the borrowed data
71
List the types of data that can be included in Food Composition Databases.
* Original analytical values
* Published literature
* Unpublished laboratory reports
* Imputed values
* Calculated values
* Borrowed values
## Footnote
Each type may vary in quality and reliability
72
What are Food Composition Databases (FCDBs)?
Databases that provide information on the composition of foods.
73
What are the two main methods FCDBs derive data from?
Direct Methods and Indirect Methods.
74
What is a key characteristic of Indirect Methods?
Less control over the quality of the data.
75
Why must great care be taken in the appraisal of data in FCDBs?
Values imputed, calculated or borrowed carry a lower degree of confidence.
76
When are Indirect Methods most commonly employed?
* Analytical resources are limited
* Food supply is largely imported from other countries.
77
What is a disadvantage of using Indirect Methods in FCDBs?
It is time-consuming and costly due to the level of scrutiny required.
78
What does the term 'imputed values' refer to?
Values that are estimated or inferred rather than directly measured.
79
What is required for data to be used internationally in FCDBs?
Data must be of consistent and compatible quality.
80
True or False: Indirect Methods require more analytical resources than Direct Methods.
False.
81
Fill in the blank: Values which are imputed, calculated, or taken from other tables or databases carry a ______ degree of confidence.
lower
82
What can affect the quality of data in Indirect Methods?
Uneven quality between sources.
83
What should data in a comprehensive food composition database represent?
The best available estimate of the usual composition of foods in the forms most commonly obtained or consumed.
84
What is a key criterion for the analytical quality of data?
Sampling procedures, methods of analysis, and assurance of data quality should be considered.
85
What does comprehensive coverage of foods in a database entail?
Including all foods that form a major part of the food supply and as many less frequently consumed foods as possible.
86
Why should variability in food composition be measured?
To provide a more accurate representation of food composition, especially when common cooking methods are used.
87
What type of data is considered ideal for food composition databases?
Original analytical data from rigorously scrutinized sources.
88
Fill in the blank: The database should include _______ foods that form a major part of the food supply.
[all]
89
True or False: Imputed or calculated data should be included in the database even if original analytical data are available.
False
90
What should be prioritized when original analytical data are not available?
Values from other databases should be included only when original analytical data are not available or of insufficient quality.
91
What should the coverage of nutrients in a comprehensive food composition database be?
Comprehensive
## Footnote
A comprehensive coverage means including all relevant nutrients that are important to human health.
92
How should food descriptions in a food composition database be characterized?
Clear and unambiguous
## Footnote
Foods must be clearly named and described to avoid confusion.
93
What is necessary for data expression in food composition databases?
Consistent and unambiguous
## Footnote
Data must be expressed in a clear manner without ambiguity to ensure accurate interpretation.
94
What should be provided regarding the origins of data in a food composition database?
At nutrient value level
## Footnote
The source of data should be specified, whether it is analytical, calculated, or imputed.
95
What types of values should be included in a food composition database?
Values for all important nutrients and components
## Footnote
National health priorities influence which nutrients are deemed important.
96
How must foods be identified in a food composition database?
Unambiguously named and described
## Footnote
This ensures that users can easily identify and refer to specific foods.
97
What should be consistent in the data of a food composition database?
Mode of expression, use of units, and rounding procedures
## Footnote
Consistency helps maintain accuracy and reliability in the database.
98
What information should be provided regarding data sources in a food composition database?
Analytical, calculated, or imputed
## Footnote
Additionally, the methods of calculation and sampling should be noted.
99
What types of codes should be supplied for the values in a food composition database?
Confidence or quality codes
## Footnote
These codes indicate the reliability of the data presented.
100
What is a key criterion for a comprehensive food composition database?
Tables and databases should be easy to use
## Footnote
User-friendliness is essential for effective data access and interpretation.
101
Why should the content of different food composition databases be compatible?
To ensure clear terminology and systematic expression
## Footnote
Compatibility allows for consistent understanding and usage across different databases.
102
What is the impact of having missing data in food composition databases?
Can significantly distort the resultant nutrient intake estimations
## Footnote
Missing data can lead to inaccurate dietary assessments.
103
What is preferred over having no data at all in food composition databases?
Imputed or borrowed data, clearly identified as such
## Footnote
This practice can help fill gaps and provide a more complete dataset.
104
What should descriptions of foods in databases conform to?
Existing international standards and other major comprehensive food composition databases
## Footnote
Conformity enhances reliability and comparability of data.
105
What is the goal regarding gaps in food composition databases?
To aim to have as few gaps as possible
## Footnote
Minimizing gaps improves the overall quality and usability of the database.
106
Why are regular updates to food composition tables necessary?
Regular updates are necessary due to:
* New food products
* Changing nutritional values
107
What are some influential factors for changes in nutritional values?
Influential factors include:
* New varieties or sources of supply
* New farming practices
* New manufacturing practices
* Changes in preparation and cooking methods
108
Fill in the blank: The nutritional values of many traditional foods have changed due to _______.
[new varieties or sources of supply]
109
True or False: The introduction of new manufacturing practices does not affect the nutritional values of food.
False
110
What types of changes in ingredients can affect nutritional values?
Changes in ingredients can include:
* Reductions in fat
* Reductions in sugar
* Reductions in salt
* New fortification practices
111
Fill in the blank: New _______ practices can affect the nutritional value of both plant and animal products.
[farming]
112
What has happened since the 5th summary edition of food composition tables?
Many new fresh and manufactured foods have become familiar items in shops.
113
What factors can lead to changes in nutritional values?
Factors include:
* Reformulation of processed foods and composite dishes
* New varieties or new supply sources for raw materials
* New farming practices for both plant and animal products
* New food manufacturing practices
* Changes in fortification practices
* Changes to methods of preparation and cooking in the home
## Footnote
These factors reflect both technological advancements and shifts in consumer preferences.
114
Fill in the blank: Nutritional values may change due to new _______ or new supply sources used for raw materials.
[varieties]
115
True or False: Changes in fortification practices can affect nutritional values.
True
116
What are some new manufacturing practices that can alter nutritional values?
New manufacturing practices may include:
* Changes in the type and amounts of ingredients
* Reductions in the amount of fat, sugar, and salt added
* New fortification practices
## Footnote
These practices aim to improve health outcomes and cater to consumer demands.
117
What is the Kjeldahl method used for?
Analytical methods for determining nitrogen content in foods
## Footnote
The Kjeldahl method is a widely used method in food analysis to measure the nitrogen content, which is crucial for calculating protein levels.
118
What does the Dumas method analyze?
Nitrogen content in foods
## Footnote
The Dumas method is another technique for nitrogen determination, often considered faster than the Kjeldahl method.
119
What type of chromatography is mentioned in the document?
Gas Liquid Chromatography
## Footnote
This method is used for separating and analyzing compounds that can be vaporized without decomposition.
120
List the components of food as mentioned.
* Nitrogen
* Fatty acids & cholesterol
* Carbohydrates (CHO)
* Fibre
* Vitamins & Minerals
## Footnote
These components are essential for understanding the nutritional value of food.
121
What is the AOAC Official method 985.29 used for?
Determining the composition of foods
## Footnote
This method is standardized by the Association of Official Analytical Chemists for food analysis.
122
What analytical method is abbreviated as HPLC?
High-Performance Liquid Chromatography
## Footnote
HPLC is a powerful technique used for separating, identifying, and quantifying compounds in a mixture.
123
What does ICPOES stand for?
Inductively Coupled Plasma Optical Emission Spectroscopy
## Footnote
ICPOES is a technique used for analyzing metals and trace elements in samples.
124
What analytical technique uses color measurement?
Colorimetry
## Footnote
Colorimetry is used to determine the concentration of colored compounds in a solution.
125
What is one major source of variability in nutrient composition?
Geographical samples
## Footnote
Variations due to soil and climatic conditions
126
What seasonal variations affect plant foods?
Water, carbohydrate, and vitamin content
## Footnote
Seasonal changes influence nutrient levels
127
How does the physiological state and maturity of food affect its nutrient composition?
Affects concentrations of sugars, organic acids, vitamins, fats, and minerals
## Footnote
Maturity impacts nutrient levels in both plants and animals
128
What is the significance of cultivar in nutrient composition?
Refers to an assemblage of plants selected for desirable characters
## Footnote
Cultivar can cause significant variation in nutrient content
129
What are common sources of variability in nutrient composition?
* Geography
* Season
* Physiological state and maturity
* Cultivation and breed
## Footnote
These factors can lead to significant differences in nutrient levels
130
True or False: Seasonal variations in nutrient composition are only relevant for animal foods.
False
## Footnote
Seasonal variations affect both plant and animal foods
131
What nutrient variations are seen in fish based on seasonal changes?
Fat content
## Footnote
Fish exhibit seasonal variations particularly in their fat levels
132
Fill in the blank: The physiological state and _______ of plants and animal foods cause variation in composition.
maturity
## Footnote
Maturity affects the nutrient levels significantly
133
How do seasonal differences in feeding patterns affect milk and milk products?
Lead to variations in vitamin content
## Footnote
Feeding patterns change with seasons, impacting nutrient levels
134
What factors contribute to variations in food marketing and food preparation?
Geographical differences
## Footnote
Different regions may have varied practices affecting nutrient composition
135
What are the sources of samples used for direct analyses?
Samples are purchased from:
* Shops
* Supermarkets
* Other retail outlets
* Food service outlets or catering suppliers
## Footnote
This includes various types of food items to ensure a comprehensive analysis.
136
How is a composite sample made when multiple brands are involved?
The proportion of individual brands analyzed relates to their relative shares of the retail market
## Footnote
For example, if a brand has a 40% market share, 40% of the samples analyzed come from that brand.
137
What does the preparation of samples reflect?
It reflects practices in the domestic environment based on:
* Manufacturer's recommendations
* General customs
## Footnote
This ensures that the analysis is relevant to typical consumer practices.
138
True or False: Samples for analyses are only taken from supermarkets.
False
## Footnote
Samples can also be taken from shops, food service outlets, and catering suppliers.
139
Fill in the blank: When a composite sample is made, the proportion of individual brands analyzed is related to their relative _______.
shares of the retail market
## Footnote
This method ensures that the analysis accurately reflects market availability.
140
What is a key consideration when preparing food samples for analysis?
The preparation should reflect practices in the domestic environment
## Footnote
This includes adhering to recommendations from manufacturers.
141
What types of food items are included in the sample analysis?
Food items purchased from:
* Shops
* Supermarkets
* Food service outlets
* Catering suppliers
## Footnote
This variety helps in obtaining a representative analysis of food composition.
142
What does applicability mean in the context of analytical methods?
A method is applicable within the context in which it will be used.
## Footnote
This includes the freedom from interference from other constituents in the food or from the physical attributes of the food matrix that would make extraction of the analyte incomplete.
143
What factors determine the applicability of an analytical method?
The usable range of the method and the context in which it is used.
## Footnote
Applicability is also a qualitative term.
144
True or False: A method that is applicable at high concentrations may also be applicable at low concentrations.
False
## Footnote
Methods that are applicable at high concentrations may not be applicable at low concentrations.
145
Fill in the blank: A method may be applicable to one matrix (e.g. meat) but be inappropriate for another matrix (e.g. _______).
a cereal product
146
What should be done with unfamiliar methods or methods described for a specific food?
They must be checked carefully when used for a matrix that is different from those for which they have been used previously.
147
What is a basic consideration when choosing an analytical method?
Are you using an appropriate method which allows you to analyse the nutrient effectively.
148
What is specificity in analytical methods?
The ability of a method to respond exclusively to the substance for which the method is being used
## Footnote
Many methods are described as 'semi-specific' if they rely on the absence of interfering substances.
149
What is an example of a situation where poor specificity is acceptable?
When the purpose of the analysis is to measure all similar substances within a group, such as total fat or ash
## Footnote
This approach allows for the analysis of a broader range of substances.
150
True or False: All analytical methods are highly specific.
False
## Footnote
Many methods are 'semi-specific' and may not exclusively measure the intended substance.
151
Fill in the blank: Many methods are '_______', relying on the absence of interfering substances.
semi-specific
## Footnote
This means they may respond to similar substances in the sample.
152
What is the main concern regarding specificity in analytical methods?
Are you measuring only what you are trying to measure and not other things as well
## Footnote
This is crucial for ensuring accurate and relevant analysis results.
153
What is accuracy in analytical methods?
The closeness of the value obtained by the method in relation to the 'true value' for the concentration of the constituent
## Footnote
Often expressed as percentage accuracy
154
What is inaccuracy?
The difference between the measured value and the 'true value'
## Footnote
The 'true value' for a nutrient in a food is not known, making all analytical values estimates
155
Who argued that there exists a true value for all constituents in a sample of food?
Buttner et al. (1975)
## Footnote
This view emphasizes that the value for a defined analytical sample is not the 'true value' for all samples of that food
156
What factors determine the confidence limits for determined values?
Sampling error and analytical errors for any specific method
## Footnote
These errors are crucial in understanding the accuracy of the analysis
157
How is the accuracy of a method usually determined?
By reference to standard amounts of the analyte and preferably by the analysis of standard reference materials (SRMs) or certified reference materials (CRMs)
## Footnote
SRMs or CRMs are analyzed by skilled analysts to provide certified values and confidence limits
158
Fill in the blank: The concept of a 'true value' is __________ because the 'true value' for a nutrient in a food is not known.
[hypothetical]
159
True or False: All analytical values are exact representations of the true value.
False
## Footnote
All analytical values are estimates of the true value, which is not known
160
What is precision in analytical methods?
A measure of the closeness of replicated analyses of a nutrient in a sample of food
161
What does precision quantify?
Analytical variability or scatter
162
What are the two key terms associated with precision?
* Repeatability
* Reproducibility
163
How is precision measured?
By calculating the standard deviation (SD) of the analytical values
164
What is the difference between repeatability and reproducibility?
* Repeatability: Analyses by one analyst in one laboratory
* Reproducibility: Analyses by several analysts in different laboratories
165
What is concordance in the context of precision?
Comparisons among different analysts in one laboratory
166
What must be ensured when calculating standard deviation (SD)?
There must be a sufficient number of replications
167
True or False: Precision and accuracy are the same concepts.
False
168
What can high precision and poor accuracy result in?
Wide confidence limits of the value obtained
169
What is the ideal combination in analytical methods?
High precision (low RSD) combined with high accuracy
170
Fill in the blank: The measurements for repeatability must be made by _______.
[one analyst within one laboratory]
171
Fill in the blank: The measurements for reproducibility must be made by _______.
[several analysts in different laboratories]
172
What is a major current challenge for food composition databases?
Keeping information up-to-date
## Footnote
This includes regularly updating data to reflect changes in food products and nutritional information.
173
What factor complicates food composition databases related to markets?
Constantly changing food markets
## Footnote
New products and trends require ongoing updates to databases.
174
Which population groups require specific attention in food composition databases?
Specific population groups (e.g. ethnic foods)
## Footnote
Different communities may have unique dietary needs and food types.
175
What types of food components are increasingly recognized beyond conventional 'nutrients'?
Food components beyond conventional 'nutrients' (e.g. 'polyphenols')
## Footnote
This highlights the importance of non-nutrient compounds in food analysis.
176
What improvements are needed in analytical methods for food composition?
Better 'analytical methods' + better 'sampling'
## Footnote
Enhancements in these areas can lead to more accurate food component measurements.
177
What is a significant consideration regarding food's impact on health?
Environmental impact of food?
## Footnote
Understanding how food production affects the environment is becoming increasingly important.
178
Fill in the blank: Food composition databases face challenges due to _______.
[constantly changing food markets]
## Footnote
This reflects the dynamic nature of the food industry.
179
True or False: Food composition databases only need to focus on conventional nutrients.
False
## Footnote
There is a growing recognition of the importance of non-nutritional components.
180
Why do food composition tables need to be regularly updated?
To account for:
* New foods (fresh and manufactured)
* Changes in nutritional value of traditional foods due to new varieties
* New sources of supply for raw materials
* New farming practices
* New manufacturing practices
* New methods of preparation and cooking at home
## Footnote
Regular updates ensure that the tables reflect current nutritional information and food options available to consumers.
181
What are the limitations of food composition tables?
Lack of precision due to the natural variability of foods.
## Footnote
Natural variability can result from factors like growing conditions, seasonality, and food processing methods.
182
Who were responsible for the production of tables of nutrient content of foods?
McCance & Widdowson
## Footnote
They played a crucial role in nutritional research.
183
In what year did Robert McCance start his work on the CHO content of fruit and vegetables?
1926
## Footnote
This work aimed to aid understanding of diabetic diet.
184
What was the initial focus of Robert McCance's research?
CHO content of fruit & vegetables
## Footnote
CHO stands for carbohydrates.
185
Under which council was the initial work on nutrient content conducted?
Medical Research Council
## Footnote
This council supported early nutritional research.
186
What types of food were included in the extended research conducted by McCance & Widdowson?
Meat & fish
## Footnote
Their research expanded beyond fruits and vegetables.
187
In which decade did Elsie Widdowson join the research team?
Early 1930's
## Footnote
Her contributions were significant in the field of nutrition.
188
Who were responsible for wartime rationing and fortification of bread?
Widdowson & McCance
189
What did Widdowson express about using human subjects in experiments?
"We did not believe that we should use human subjects in experiments that involved any pain hardship or danger, unless we had made the same experiments on ourselves"
190
Fill in the blank: Widdowson was quoted by Elliott in 2007 in the article titled _______.
[Elsie - Mother of the modern loaf]
191
True or False: Widdowson and McCance believed in conducting painful experiments on human subjects.
False
192
What was one of the key contributions of Widdowson and McCance during wartime?
Fortification of bread with calcium
193
What was the title of the first edition published in 1940?
The Chemical Composition of Foods
## Footnote
This edition included analyses of various food categories such as fruit, vegetables, nuts, meat, fish, cereals, dairy, beverages, and preserves.
194
What additional content was included in the 2nd edition published in 1946?
Values for war time foods & recipes
## Footnote
This edition addressed the nutritional needs during wartime.
195
What significant changes were made in the 3rd edition published in 1960?
Recipes revised, vitamin & amino acid values included
## Footnote
This edition reflected updated nutritional science and recipe adjustments.
196
What types of food analyses were included in the first edition?
* Fruit
* Vegetables
* Nuts
* Meat
* Fish
* Cereals
* Dairy
* Beverages
* Preserves
## Footnote
These categories provided a comprehensive overview of the chemical composition of various foods.
197
Fill in the blank: The first edition of 'The Chemical Composition of Foods' was published in _______.
[1940]
198
What is the title of the book referenced in the seminar lecture?
The Composition of Foods
199
What edition of 'The Composition of Foods' was published in 1978?
4th Ed
200
What major categories of food figures were revised in the 4th Ed?
Meat, dairy & cereal
201
What years did additional supplements for the food composition data get produced?
1980-1998
202
What specific nutrient contents were included in the supplements produced between 1980-1998?
Fatty acid & amino acid content
203
Which organization initially took responsibility for food composition data after MAFF?
FSA
204
In what year was the 5th Edition of 'The Composition of Foods' published?
1991
205
What does the 6th Edition of 'The Composition of Foods' do in relation to the 5th Edition?
Extends & updates with most recent nutrient values
206
What was recalibrated in the 6th Edition of 'The Composition of Foods'?
All recipes
207
Fill in the blank: The responsibility for food composition data passed from MAFF to _______.
FSA
208
True or False: The 6th Edition of 'The Composition of Foods' includes detailed supplements from the 5th Edition.
False
209
What is the title of the main work discussed in the content?
The Composition of Foods
210
What edition of McCance and Widdowson's work is referenced?
Seventh Summary Edition
211
How many key foods does the seventh summary edition include analytical data for?
Over 400 key foods
212
What type of information does the seventh summary edition provide?
New & previously unpublished analytical data
213
What does the publication include regarding data sources?
Main data sources for each food provided
214
What is emphasized about the information in the seventh summary edition?
Most recent information
215
True or False: The seventh summary edition includes outdated information.
False
216
Fill in the blank: The seventh summary edition includes data for _____ key foods.
over 400
217
What are the fundamental structural and functional elements within every cell?
Protein
## Footnote
Proteins play crucial roles in various cellular processes.
218
What are some examples of proteins?
* Enzymes
* Membrane carriers
* Hair
* Fingernails
## Footnote
These examples illustrate the diverse functions of proteins in the body.
219
What is the second most abundant chemical compound in the body?
Protein
## Footnote
This highlights the significance of proteins in human biology.
220
What percentage of protein is found in a 70kg adult man?
Approximately 16% protein
## Footnote
The distribution of protein varies among different tissues.
221
What percentage of protein is found in muscle tissue?
43%
## Footnote
Muscle is the most protein-rich tissue in the body.
222
What percentage of protein is found in skin?
15%
## Footnote
Skin contains significant amounts of protein, contributing to its structure and function.
223
What percentage of protein is found in blood?
16%
## Footnote
Blood proteins play essential roles in transport and immune function.
224
What are the muscle proteins found in meat and fish?
Actin, myosin
## Footnote
Muscle proteins are essential for muscle contraction and structure.
225
Name the types of connective tissue proteins in meat and fish.
Collagen, elastin, gelatin
## Footnote
Connective tissue proteins provide structure and support within the body.
226
What is the primary protein found in eggs?
Ovalbumin
## Footnote
Ovalbumin is the main protein in egg white, contributing to its nutritional value.
227
Which protein is predominantly found in milk?
Casein
## Footnote
Casein is a slow-digesting dairy protein that provides amino acids.
228
What protein is primarily found in wheat and flour?
Gluten
## Footnote
Gluten is responsible for the elasticity and texture of dough.
229
What are textured vegetable proteins?
Sources of protein from plants that mimic the texture of meat
## Footnote
Textured vegetable proteins are often used as meat substitutes in various dishes.
230
What is the basic structure of amino acids?
• Amino group NH2
• Carboxyl group COOH
• R group - variable organic component
## Footnote
The amino group and carboxyl group are essential components of all amino acids.
231
What does the R group represent in amino acids?
Variable organic component
## Footnote
The R group determines the specific characteristics and properties of each amino acid.
232
What is the terminal carbon in an amino acid structure referred to as?
'N' terminal a carbon
## Footnote
This indicates the amino end of the amino acid.
233
What is the carboxyl group's designation in an amino acid?
'C' terminal
## Footnote
This indicates the acid end of the amino acid.
234
What determines the chemical and physical structure of an amino acid?
The amino acid side chain (R-group)
## Footnote
The side chain varies among different amino acids, giving each its unique properties.
235
Fill in the blank: The amino acid side chain is also known as the _______.
R-group
236
List three amino acids mentioned in the content.
* Glycine
* Threonine
* Valine
237
True or False: The R-group is the same for all amino acids.
False
## Footnote
Each amino acid has a distinct R-group that contributes to its unique characteristics.
238
What is the significance of the R-group in amino acids?
It determines the amino acid's chemical and physical properties.
239
Name an amino acid that contains sulfur in its side chain.
Cysteine
240
What is the role of the amino acid side chain in protein structure?
It influences folding, stability, and interactions of proteins.
241
Fill in the blank: Lysine is an example of an _______ amino acid.
essential
242
List two additional amino acids mentioned.
* Asparagine
* Threonine
243
How many amino acids are known to exist in nature?
Approximately 140 amino acids
## Footnote
This includes both standard and non-standard amino acids.
244
How many different amino acids are used to make proteins?
20 different amino acids
## Footnote
These are the standard amino acids encoded by the genetic code.
245
What dictates the structure and function of a protein?
Amino acid composition
## Footnote
The specific sequence and types of amino acids determine the protein's 3D shape and biological role.
246
What is the requirement for protein itself?
There is no requirement for protein itself
## Footnote
Protein is not directly required; rather, it is the amino acids that are essential.
247
What are the contributions of protein to the body?
They contribute to the body's amino acid pool
## Footnote
Proteins are broken down into amino acids, which are then utilized by the body.
248
How many amino acids are used in protein synthesis?
20 amino acids
## Footnote
These amino acids are fundamental for various biological functions.
249
What are essential amino acids?
Some amino acids must be obtained through the diet
## Footnote
Essential amino acids cannot be synthesized by the body.
250
What can be produced endogenously in the body?
Some amino acids can be produced endogenously (de novo synthesis)
## Footnote
De novo synthesis refers to the body's ability to create certain amino acids.
251
What are non-essential amino acids?
Amino acids that can be produced endogenously by transamination of a carbon skeleton
252
What do non-essential amino acids rely on for their production?
Availability of precursors
253
What are conditionally essential amino acids?
Amino acids whose rate of endogenous production is insufficient under certain circumstances, making them essential
254
Fill in the blank: Essential amino acids must be provided in the _______.
[diet]
255
True or False: Non-essential amino acids cannot be produced by the body.
False
256
Fill in the blank: Conditionally essential amino acids become essential when the rate of endogenous production is not _______.
[sufficient]
257
True or False: Essential amino acids can be produced by the body.
False.
258
Fill in the blank: Non-essential amino acids can be produced endogenously by _______.
[transamination of a carbon skeleton].
259
What happens to conditionally essential amino acids under certain circumstances?
They become essential due to insufficient endogenous production.
260
List the essential amino acids.
* Leucine (Leu)
* Isoleucine (Ile)
* Valine (Val)
* Phenylalanine (Phe)
* Threonine (Thr)
* Methionine (Met)
* Tryptophan (Trp)
* Lysine (Lys)
## Footnote
These amino acids are crucial for various bodily functions and must be included in the diet.
261
List the conditionally indispensable amino acids.
* Tyrosine (Tyr)
* Glycine (Gly)
* Serine (Ser)
* Cysteine (Cys)
* Arginine (Arg)
* Glutamine (Gln)
* Asparagine (Asn)
* Proline (Pro)
## Footnote
These amino acids may become essential during periods of stress, illness, or rapid growth.
262
What are dispensable amino acids?
Amino acids that can be synthesized by the body and do not need to be obtained from the diet
## Footnote
Examples include Glutamic acid, Alanine, and Aspartic acid.
263
List the dispensable amino acids.
* Glutamic acid (Glu)
* Alanine (Ala)
* Aspartic acid (Asp)
## Footnote
These amino acids are produced by the body and are not essential in the diet.
264
How many total amino acids are there?
20 amino acids
## Footnote
This total includes essential, conditionally indispensable, and dispensable amino acids.
265
What is protein quality?
Not all proteins have the same capacity to meet the demands for total protein and essential amino acids
## Footnote
Protein quality refers to how well a protein source provides the necessary amino acids for the body.
266
Why is it important to consume high-quality protein?
It is important the protein consumed is of good quality
## Footnote
High-quality proteins provide essential amino acids necessary for various bodily functions.
267
What are the major determinants of the nutritional quality of food proteins?
* The content of essential amino acids (complete/incomplete foods)
* The digestibility of the food source
## Footnote
Complete proteins contain all essential amino acids, while incomplete proteins lack one or more.
268
What does digestibility of a protein source refer to?
The extent to which the amino acids are available to the host metabolism
## Footnote
Higher digestibility means more amino acids are absorbed and utilized by the body.
269
Fill in the blank: The content of _______ is a major determinant of the nutritional quality of food proteins.
[essential amino acids]
## Footnote
Essential amino acids are those that must be obtained through diet.
270
What are complete protein foods?
Foods that contain all essential amino acids in sufficient quantities for human requirements
## Footnote
Examples include poultry, fish, eggs, and dairy.
271
What are incomplete protein foods?
Foods that lack one or more essential amino acids
## Footnote
Often found in plant sources such as corn and legumes.
272
Give an example of a complete protein food.
Poultry
## Footnote
Other examples include fish, eggs, and dairy.
273
Give an example of an incomplete protein food.
Corn
## Footnote
Other examples include legumes.
274
True or False: All plant sources are complete proteins.
False
## Footnote
Most plant sources are incomplete proteins.
275
Fill in the blank: Foods that provide all essential amino acids are known as _______.
[complete protein foods]
276
Fill in the blank: Foods that lack one or more essential amino acids are known as _______.
[incomplete protein foods]
277
What challenge do vegetarians and vegans face regarding protein?
They may have difficulty obtaining sufficient essential amino acids
## Footnote
Essential amino acids are those that cannot be synthesized by the body and must be obtained from food sources.
278
What must vegetarians and vegans do to ensure they get all essential amino acids?
Must consume plant sources that together contain all essential amino acids
## Footnote
This means combining different plant-based foods to achieve a complete amino acid profile.
279
What are limiting amino acids?
Amino acids that are present in insufficient amounts in a food source
## Footnote
Limiting amino acids can restrict the overall protein quality of a diet.
280
List some examples of limiting amino acids.
* Methionine
* Tryptophan
* Lysine
* Cysteine
## Footnote
These amino acids may be less abundant in certain plant-based protein sources.
281
What are complete foods?
Foods that contain all essential amino acids in sufficient quantities
## Footnote
Examples include animal-based proteins and some plant sources like quinoa and soy.
282
What are incomplete foods?
Foods that lack one or more essential amino acids
## Footnote
Most plant-based proteins are considered incomplete, requiring combinations to achieve completeness.
283
What does PDCAAS stand for?
Protein Digestibility Corrected Amino Acid Score
## Footnote
PDCAAS is a method used to estimate protein quality.
284
What is the PDCAAS value range?
0 to 1
## Footnote
1 indicates the highest protein quality, and 0 indicates the lowest protein quality.
285
What is the PDCAAS value for Casein?
1.0
286
What is the PDCAAS value for Whey?
1.0
287
What is the PDCAAS value for Soy Protein?
1.0
288
What is the PDCAAS value for Beef?
1.0
289
What is the PDCAAS value for Soybeans?
0.92
290
What is the PDCAAS value for Fruits?
0.91
291
What is the PDCAAS value for Whole Wheat?
0.76
292
What is the PDCAAS value for the lowest protein quality food listed?
0.42
293
Fill in the blank: The PDCAAS is a ratio of food's essential amino acid content to requirements corrected for _______.
digestibility
294
What percentage of total protein intake in developed countries comes from animal protein foods?
60-70%
## Footnote
This indicates the reliance on animal sources for protein in developed nations.
295
What percentage of total protein intake in developing countries comes from plant proteins?
60-80%
## Footnote
This highlights the importance of plant-based proteins in these regions.
296
What is the dominant source of plant proteins in developing countries?
Cereals
## Footnote
Cereals are the primary source of protein for many populations in developing nations.
297
What is the Kieldahl Method used for?
Estimation of total protein
## Footnote
The Kieldahl Method measures nitrogen content to estimate protein levels.
298
What is the key assumption of the Kieldahl Method?
Only molecules that contain nitrogen in significant amounts in plant and animal tissues are amino acids (proteins)
## Footnote
This assumption underlies the method's application in protein estimation.
299
What is the Kieldahl method used for?
Estimation of total protein
## Footnote
The Kieldahl method measures nitrogen content to estimate protein levels in food.
300
What are the three main steps in the Kieldahl method?
* Digestion
* Distillation
* Titration
## Footnote
Each step is crucial for accurately measuring nitrogen content.
301
Fill in the blank: The conversion factor for nitrogen to protein is used to calculate _______.
% Protein
## Footnote
This conversion is essential for understanding protein content based on nitrogen measurements.
302
What is the first step in the Kieldahl method for protein estimation?
Digestion of organic nitrogen with sulfuric acid
## Footnote
Kieldahl method involves converting organic nitrogen into ammonium sulfate through digestion with sulfuric acid.
303
What are the products of the digestion process in the Kieldahl method?
Ammonium sulfate, water, and carbon dioxide
## Footnote
The digestion of organic nitrogen with sulfuric acid results in (NH4)2SO4, H2O, and CO2.
304
Fill in the blank: In the Kieldahl method, organic N (food) is combined with _______.
H2SO4
305
What is the chemical reaction for distillation in Kieldahl protein estimation?
(NH4)2SO4 + 2NaOH → Na2SO4 + 2H2O + 2NH3
306
What does Kieldahl protein estimation measure?
Protein content in food samples
307
Fill in the blank: The Kieldahl method involves the use of _______ and sodium hydroxide.
(NH4)2SO4
308
True or False: Kieldahl protein estimation involves the formation of ammonia.
True
309
List the products formed in the Kieldahl protein estimation distillation.
* Na2SO4
* 2H2O
* 2NH3
310
What is the chemical formula for ammonia?
NH3
## Footnote
Ammonia is a compound of nitrogen and hydrogen.
311
What is formed when ammonia reacts with boric acid?
Ammonium borate complex
## Footnote
This complex is significant in the Kieldahl method for protein estimation.
312
What is the role of boric acid in the Kieldahl protein estimation method?
It reacts with ammonia to form ammonium borate complex
## Footnote
Boric acid is essential for capturing ammonia released during protein digestion.
313
Fill in the blank: The Kieldahl method is used for _______ estimation.
Protein
## Footnote
This method quantifies the nitrogen content in organic compounds.
314
True or False: Boric acid is not involved in the Kieldahl method.
False
## Footnote
Boric acid plays a crucial role in the process.
315
What complex is formed during the Kieldahl method involving ammonia?
Ammonium borate complex
## Footnote
This complex is important for the subsequent analysis of nitrogen content.
316
What is the Kieldahl method used for?
Protein estimation
## Footnote
The Kieldahl method is a widely used technique for determining the nitrogen content in organic compounds, which is then used to estimate protein content.
317
What is the chemical reaction involved in the Kieldahl protein estimation?
NH4*: H3BO3 + HCl
## Footnote
This reaction involves the formation of an ammonium borate complex, which is key in the protein estimation process.
318
What is produced when NH4Cl reacts with H3BO3?
Ammonium borate complex
## Footnote
The reaction of ammonium chloride with boric acid leads to the formation of this complex, essential for the Kieldahl method.
319
Fill in the blank: The Kieldahl method involves titration with _______.
[HCl]
320
True or False: The Kieldahl method is only applicable for estimating protein in animal sources.
False
## Footnote
The Kieldahl method can be used for a variety of food sources, including plant-based proteins.
321
What is the significance of color change in titration during the Kieldahl method?
Indicates endpoint of titration
## Footnote
The color change signals that the reaction has reached completion, allowing for accurate measurement.
322
What does the Kjeldahl Method measure?
Nitrogen content in food samples
## Footnote
The Kjeldahl Method is a widely used technique for determining the nitrogen content, which can then be converted to protein content.
323
What is the formula for calculating % Nitrogen in a food sample using the Kjeldahl Method?
% Nitrogen in food sample = %Nitrogen → % Protein (Conversion Factor)
## Footnote
This formula indicates the relationship between nitrogen content and protein content in food.
324
True or False: The Kjeldahl Method is a direct method for measuring protein content.
False
## Footnote
The Kjeldahl Method is considered an indirect method for determining protein content based on nitrogen measurement.
325
What is the conversion factor used to convert nitrogen measured by the Kjeldahl method into protein?
The conversion factor is 6.25
## Footnote
This factor is derived from the average nitrogen content in protein.
326
What is the nitrogen content in protein under ideal conditions?
About 16%
## Footnote
This percentage is used to calculate the protein content from nitrogen measurements.
327
To calculate the amount of protein from nitrogen, what operation is performed?
Multiply the measured nitrogen value by 6.25
## Footnote
This provides an estimate of the protein content based on nitrogen measurement.
328
Fill in the blank: The nitrogen content in protein is about ______ under ideal conditions.
16%
## Footnote
This figure is essential for converting nitrogen to protein.
329
What are the protein conversion factors for wheat whole meal?
5.70
## Footnote
This value represents the amount of protein in grams per 100 grams of wheat whole meal.
330
What is the protein conversion factor for macaroni, spaghetti, and wheat pastes?
4.38
## Footnote
This indicates the protein content for these specific wheat products.
331
What is the protein conversion factor for rice (all products)?
5.83
## Footnote
This value applies to all types of rice products.
332
What is the protein conversion factor for milk (all fresh or dry)?
6.38
## Footnote
This includes both fresh and dry milk products.
333
What is the protein conversion factor for cheese (all types)?
6.38
## Footnote
This applies to all varieties of cheese.
334
What is the protein conversion factor for butter and margarines?
6.38
## Footnote
This indicates the protein content for butter and margarine products.
335
What is the protein conversion factor for peanuts?
5.40
## Footnote
This value represents the protein content specific to peanuts.
336
What is the protein conversion factor for soybeans (all products)?
5.71
## Footnote
This applies to all soybean products.
337
What is the protein conversion factor for almonds?
5.18
## Footnote
This indicates the protein content for almonds.
338
What is the protein conversion factor for Brazil nuts?
5.46
## Footnote
This value applies to Brazil nuts specifically.
339
What is the protein conversion factor for coconut?
5.30
## Footnote
This applies to all coconut products.
340
What is the protein conversion factor for chestnuts?
5.30
## Footnote
This indicates the protein content in chestnuts.
341
What is the protein conversion factor for sesame seeds?
5.30
## Footnote
This applies to sesame seeds specifically.
342
What is the protein conversion factor for sunflower seeds?
5.30
## Footnote
This applies to sunflower seeds.
343
What is the protein conversion factor for other seeds?
6.25
## Footnote
This value represents the protein content for various other seeds.
344
What was the US pet food contamination incident?
A significant food safety incident in 2007 involving contaminated pet food.
345
What was the tainted milk powder incident?
A food safety incident in China in 2008 involving contaminated milk powder.
346
What is melamine?
A substance with high nitrogen content used to falsify higher nitrogen content in food.
347
Fill in the blank: The substance added to food to falsify higher nitrogen content is _______.
melamine
348
True or False: The US pet food contamination incident occurred in 2008.
False
349
True or False: Melamine is a substance with low nitrogen content.
False
350
What is a standard method used for testing protein content in foods?
A standard method for testing protein content in foods.
351
Why does the standard method for testing protein content not provide the true protein content?
The nitrogen measured may not only be converted from protein.
