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Em Year 2, Nutrition 1 > Food Labelling > Flashcards

Food Labelling Flashcards

1
Q

Most pre-packed foods are required by law to have full food labelling. What are the exceptions?

A
  1. Carbonated water

2. Fruit & veg in packs, which haven’t been peeled or sliced.

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2
Q

Which things HAVE to be stated on a food label?

A
  1. Name of item
  2. Manufacturer’s name and address
  3. Details on processing (i.e, roasted, smoked, dried)
  4. Weight / volume (drained weight, if in liquid)
  5. Prep’ and storage instructions (BBE or ‘Use By’, temperature, method of storage before/after opening)
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3
Q

What’s the difference between ‘Best Before End’ and ‘Use By’?

A

BBE is about maintaining quality of the food, UB is about food safety.

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4
Q

Why should eggs ideally be consumed before their BBE?

A

Because they can harbour bacteria like salmonella.

Don’t use eggs past BBE.

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5
Q

Ingredients are listed according to the ______ of each ingredient. It starts with the highest ______ ingredient.

A

Weight

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6
Q

As a full of thumb, the more _________ a product is, the more ingredients it will contain.

A

Processed

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7
Q

Along with the ingredients list, when must the percentage of an ingredient also be detailed (3 points)?

A
  1. If that ingredient is highlighted on the packet, either by labelling or a picture (i.e, ‘extra blueberries’)
  2. If it is mentioned in the name of the product (i.e, ‘blueberry and apple pie’.
  3. If consumers would generally connect an ingredient with that product (i.e, fruit in summer pudding)
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8
Q

Which 5 nutrients have to be included on back of pack labelling (i.e, it is MANDATORY information)?

A
  1. Energy value (kJ and kcal)
  2. Fat (g) - total fat, plus ‘of which saturates’
  3. Carbohydrates (g) - total carbs, plus ‘of which sugars’
  4. Protein
  5. Salt (sodium chloride)
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9
Q

All nutrients listed on back of pack labelling must include a column for ‘per ____g/ml)

A

per 100g/ml

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10
Q

1 kcal = _____ kJ

A

1 kcal = 4.18 kJ

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11
Q

When back of pack labelling states ‘of which sugars’ under carbohydrate content, what does this refer to?

A

Free sugars, i.e, any sugar considered partly processed or very rapidly absorbed. Not starches.

i.e, fructose, fructose syrup, glucose, glucose syrup, sucrose, fructose content of fruit & veg juices (but not the fructose content of whole fruit & veg)

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12
Q

What voluntary nutrient information can be included on back of pack labelling? List 4.

A
  1. Monounsaturated and polyunsaturates
  2. Polyols (used as sweeteners)
  3. Starch
  4. Fibre
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13
Q

What does NRV (Nutrient Reference Value) mean?

A

The daily quantity of vitamins and minerals required in the diet to maintain good health in an average person.

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14
Q

What are polyols?

A

Sugar alcohols. A type of carbohydrate that don’t contain sucrose.

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15
Q

Name 3 polyols.

A
  1. Sorbitol
  2. Mannitol
  3. Xylitol
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16
Q

How are polyols otherwise known?

A

Sweeteners

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17
Q

Does starch amount have to be included (mandatory) on back of pack labelling?

A

No

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18
Q

Is fibre detail a mandatory or voluntary inclusion on back of pack labelling?

A

Voluntary. It doesn’t have to be included.

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19
Q

What does NRV stand for?

A

Nutrient Reference Value

The daily quantity of vitamins and minerals required in the diet to maintain good health in an average person.

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20
Q

In order to include particular vitamins/minerals on back of pack labelling, a manufacturer must be able to show that there is at least ___% of the NRV of that vitamin in a ___ gram/ml, or per serving of that product.

A

At least 15% of the NRV, per 100g/ml (or per serving)

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21
Q

RI’s are set by European law. What does RI stand for?

A

Reference Intake (RI)

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22
Q

RI’s are set by European law. What do they replace on food labelling?

A

GDA (Guideline Daily Amounts)

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23
Q

What do reference intakes (RI’s) show on food labels?

A

The maximum amount of calories, macronutrients and salt that should be consumed in a day.

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24
Q

Reference Intakes (RI’s) on food labels are based on an _______-sized ______, doing an ________ amount of physical activity.

A

Average-sized woman doing an average amount of activity

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25
Q

What is the RI for energy?

A

2000kcals / 8400kJ per day

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26
Q

What is the RI for fat?

A

70g (of which saturates 20g)

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27
Q

What is the RI for carbohydrate?

A

260g (of which sugars 90g)

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28
Q

What is the RI for protein?

A

50g

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29
Q

What is the RI for salt?

A

Less than 6g

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30
Q

Front of pack nutrition labelling; is it voluntary or mandatory?

A

Voluntary

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31
Q

Where on a food product might you find traffic light labelling?

A

On the front of pack (voluntarily)

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32
Q

How many allergens are there that must be highlighted if added as an ingredient or processing aid in pre-packed foods?

A

14

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33
Q

How must allergens be identified on the ingredients list of pre-packed goods?

A

Either in bold, underlined, or in contrasting colours

With a statement underneath telling the consumer how they can identify the allergen in the ingredients list.

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34
Q

If products are sold in multi packs, where must the allergen information be displayed?

A

On the outer packaging.

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35
Q

List 8 allergens that must be clearly listed if they appear in pre-packed foods.

A
  1. Milk
  2. Gluten
  3. Celery
  4. Eggs
  5. Fish
  6. Tree nuts
  7. Mustard
  8. Crustaceans
  9. Sesame
  10. Peanuts
  11. Soya
  12. Sulphur Dioxide
  13. Lupins
  14. Molluscs
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36
Q

As well as allergens, certain products require additional warning information on the label. List 2 of these.

A
  1. Drinks with an alcohol content above 1.2%
  2. GM ingredients above 0.9%
  3. If the product has been irradiated
  4. If packaged using a gas.
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37
Q

What do the words “packaged in a protective atmosphere” on a food label mean?

A

That it was packaged using a gas.

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38
Q

On Free-From foods, if a label states a product is free from a particular allergen, it has to be based on rigorous controls and must NOT contain the allergen. There is one exception to this. What is is?

A

Gluten

Products labelled as gluten free can contain 20mg/kg gluten.

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39
Q

What are GMO’s

A

Genetically Modified Organisms.

Living organisms whose genetic material has been manipulated through genetic engineering.

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40
Q

Why is GMO technology used in food?

A

To be manipulated to be resistant to diseases and pests.

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41
Q

Name a country that freely uses GMO crops and foods.

A

The USA

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42
Q

Name 4 crops that are most commonly genetically modified.

A
  1. Soya
  2. Corn
  3. Rice
  4. Cotton
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43
Q

Pre-packed foods can only be labelled as organic if at least __% of the ingredients are organic.

A

95%

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44
Q

What is a nutritional claim?

A

Any claim that states, suggests or implies that a particular food has particular beneficial properties.

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45
Q

There are a pre-approved list of nutritional claims that can be made, and they are the ONLY claims that can be made. True or false?

A

True

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46
Q

If a manufacturer wants to claim their food item is ‘low fat’ on the label, the food must not contain any more than __g of fat per 100g for solids, or __g of fat per 100g for liquids.

A

<3g per 100g for solids

<1.5g per 100g for liquids

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47
Q

Do food additives have to be included on the ingredients list?

A

Yes

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48
Q

List 4 different types of food additives.

A
  1. Colours
  2. Preservatives
  3. Antioxidants
    4 Emulsifiers, stabilisers, thickeners & gelling agents
  4. Flavour enhancers
  5. Sweeteners
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49
Q

What is identified / categorised by a universal E numbering system?

A

Food additives

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50
Q

In the universal E numbering system, which food additives are classified as E100’s?

A

Colours

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51
Q

In the universal E numbering system, which food additives are classified as E200’s?

A

Preservatives

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52
Q

In the universal E numbering system, which food additives are classified as E300, and E586?

A

Antioxidants

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53
Q

In the universal E numbering system, which food additives are classified as E400’s, E322 and E1103?

A

Emulsifiers, stabilisers, thickeners & gelling agents

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54
Q

In the universal E numbering system, which food additives are classified as E600’s?

A

Flavour enhancers

55
Q

In the universal E numbering system, which food additives are classified as E900’s, E420 and E421?

A

Sweeteners

56
Q

Why did people in the early 1900’s get lead poisoning from canned goods?

A

Because the can’s were contained with lead-containing substances.

57
Q

What are nature-identical food additives?

A

Synthetic / manufactured copies of substances found naturally in foods.

58
Q

E100 is which natural food additive (colour)?

A

Turmeric (yellow)

59
Q

E162 is which natural food additive (colour)?

A

Beetroot (red)

60
Q

What is the function of E100 (Colours) food additives?

A
  • To make food look more appealing
  • To restore colour lost during processing (i.e, mushy peas)
  • To make existing food colours brighter (i.e, enhance the yellowness of custard or butter
61
Q

List 3 examples of natural colours.

A
  1. Beetroot (E162)
  2. Riboflavin - vitamin B2 (E101 & E106)
  3. Carotenes (E160a)
  4. Curcumin (E100)
62
Q

List 3 examples of artificial colours

A
  1. Sunset yellow (E110)
  2. Quinoline yellow (E104)
  3. Carmoisine (E122)
  4. Allura Red (E129)
  5. Tartrazine (E102)
  6. Ponceau (E124)
63
Q

What type of food additive is associated with hyperactivity and poor concentration?

A

Artificial colours

64
Q

Why do tinned mushy peas often contain E100 colours?

A

Because the during processing, mushy peas naturally turn grey, which is unappealing to the consumer!

65
Q

Where artificial colours are included in a product within the EU, they have to come with a warning on the label. True or false?

A

True

66
Q

Which category of food additives slow down decomposition of food caused by air, bacteria, moulds and yeasts, to prolong shelf life?

A

Preservatives (E200’s)

67
Q

Common _________ include:
E211 Sodium benzoate
E220 Sulphur dioxide
E251 Sodium nitrite

A

Preservatives

68
Q

In which food items might you find the preservative E251 Sodium Nitrite?

A

Processed meats (i.e, bacon and ham)

69
Q

Many common preservatives are linked to adverse effects. Name 2 possible adverse effects.

A
  1. Asthma

2. Allergies

70
Q

Which category of food additives are used to decrease the chances of oils and fats turning rancid (i.e, vegetable oils, margarine, biscuits, cereals)

A

Antioxidants (E300’s)

71
Q

List 2 natural antioxidants that are used in food processing.

A
  1. Vitamin C

2. Vitamin E

72
Q

What is the role of emulsifiers (E400’s)?

A

Emulsifiers mix ingredients that would normally separate

73
Q

What type of food additive might you commonly find in dairy free milks and yogurts? Why?

A

Emulsifiers (E400’s).

To stop ingredients separating.

74
Q

What is the role of stabilisers (E400’s)?

A

Stabilisers prevent mixed ingredients separating back out (ie. water & fats, oil & vinegar )

75
Q

Why are emulsifiers and stabilisers often found together?

A

Because emulsifiers mix ingredients that would normally stay separate and stabilisers then prevent them separating back out.

76
Q

E433 Polysorbate 80 is a type of which food additive?

A

Emulsifier

77
Q

E466 Carboxymethyl Cellulose is which type of food additive?

A

Emulsifier

78
Q

Several _________, including E433 Polysorbate 80, and E466 Carboxymethyl cellulose are associated with an increased risk of inflammatory bowel disease and cancer.

A

Emulsifiers

79
Q

Lecithin, agar agar, carrageenan and pectin are all examples of ____________.

A

Stabilisers

80
Q

What do thickeners do?

A

Increase the viscosity of foods

81
Q

What do gelling agents do?

A

Give food a gel-like consistency

82
Q

Which category of food additives used in jellies, jams, deserts and soups, are linked with GI issues such as bloating, cramping, nausea and flatulence?

A

E400 ‘s Thickeners and Gelling Agents

83
Q

Which category of food additives are used widely in savoury foods to make the existing flavour stronger?

A

Flavour Enhancers (E600’s)

84
Q

What is E621 also known as?

A

MSG - Monosodium glutamate

85
Q

Which category of food additives is often found in crisps, salty snacks, processed meats, instant noodles, fast food and sports drinks?

A

Flavour Enhancers (E600’s)

86
Q

What is the difference between flavourings and flavour enhancers?

A

Flavourings put/add a flavour to foods.

Flavour enhancers enhance the already existing flavour of the food.

87
Q

List 3 symptoms of MSG syndrome (caused by the flavour enhancer E621 - monosodium glutamate)

A
  1. Headaches
  2. Skin flushing
  3. Sweating
  4. Muscle tightness
  5. Numbness or burning in the mouth
  6. Dizziness
  7. Chest pain
  8. Heart palpitations
  9. Shortness of breath
  10. Throat swelling
88
Q

Give 2 examples of natural sweeteners

A
  1. Stevia

2. Xylitol

89
Q

Give 2 examples of artificial sweeteners

A
  1. Aspartame

2. Saccharin

90
Q

Why are ‘intense sweeteners’ so called?

A

Because they’re many times sweeter than sugar (so they’re used in very small amounts)

91
Q

List 3 examples of ‘intense sweeteners’

A
  1. Saccharin
  2. Aspartame
  3. Stevia
  4. Acesulfame K
92
Q

“Bulk Sweeteners ‘ are mainly sugar _______.

A

Alcohols

93
Q

Give 2 examples of bulk sweeteners.

A
  1. Xylitol

2. Sorbitol

94
Q

If a food product contains more than __g per 100g of bulk sweeteners (i.e, sorbitol, xylitol), they require a warning on the product label because they may cause GIT upset.

A

More than 10g per 100g (10%)

95
Q

List 4 negative effects of artificial sweeteners.

A
  1. Can raise insulin levels and affect insulin sensitivity
  2. Addictive and increase cravings for sweet foods
  3. Overstimulate sugar receptors, making healthy, less sweet options unappealing.
  4. Can cause DNA damage (mutations)
96
Q

What is the safest and best, plant derived, alternative to sugar?

A

Stevia

97
Q

Even though stevia is the safest alternative to sugar, why do you ideally still want to keep it to a minimum within the diet?

A

Because it still overstimulates sugar receptors.

98
Q

Additives can be added to foods prior to manufacture, and then not be legally required to be listed on the food label. Give an example of this.

A

Colour added to farmed salmon to increase the redness of flesh.

99
Q

What is the food source of E407 carageenan?

A

Extracted from red seaweed and industrially processed

100
Q

What is the problem with the ‘natural’ food additive E330 Citric Acid?

A

Whilst citric acid naturally occurs in citrus fruits, as an additive it’s manufactured using fermentation of cheap, GM, high fructose corn syrup.

101
Q

Why can the artificial preservative E220 Sulphur Dioxide cause shortness of breath and wheezing in some people?

A

Because it impedes the oxygen-carrying ability of haemoglobin.

102
Q

List 2 serious side effects of E220 Sulphur Dioxide

A
  1. Impedes the oxygen-carrying ability of haemoglobin.

2. Destroys vitamin B1 in foods

103
Q

List 2 serious side effects of E240 - E252, Nitrates and Nitrites

A
  1. Carcinogenic

2. Associated with autoimmune conditions, such as SLE, psoriasis, atopic dermatitis

104
Q

Antioxidants E320 BHA and E321 BHT cannot be used in foods for _______ or _______ _________.

A

Babies or young children.

105
Q

Which harmful flavour enhancer might also appear disguised on food labels as ‘hydrolysed protein’, ‘yeast extract’ or ‘protein isolate’?

A

MSG

106
Q

Which is the processed ‘free’ amino acid that is problematic and causes the adverse effects in MSG?

A

Glutamic acid

107
Q

At what 3 stages can non-organic food be exposed to pesticides?

A

Growing, harvesting and storage

108
Q

How can you reduce the amount of pesticides / chemicals on fruits and veggies?

A
  1. Wash/soak in 2% salt water
  2. Wash/soak in 10% white vinegar and water solution

Let sit for 15-20 minutes.

Note: This will only clear surface pesticides. Chemicals incorporated into the fruit/vegetable will not be removed.

109
Q

Plastic packaging allows leaching of chemicals into foods. Name one of these chemicals.

A

Bisphenol A (BPA)

110
Q

What are xenoestrogens?

A

Chemicals that mimic oestrogen in the body.

i.e, BPA

111
Q

How do xenoestrogens disrupt normal function in the body?

A

They bind to oestrogen receptors and disrupt normal hormone function, contributing to normally-related issues, including hormonal cancers and fertility problems.

112
Q

PET, PVC, DEHA, PS and PC are all ________that are known to cause human health issues.

A

Plastics

113
Q

List 3 plastics known to cause human health issues.

A
  1. Polystyrene
  2. Polycarbonates
  3. PET (Polyethylene terephthalate)?
114
Q

Which food items might be packaged in PET (Polyethylene terephthalate)?

A

Soft drink, juice and water bottles.

Peanut butter containers

115
Q

What is irradiation used for when it comes to food packaging?

A

Irradiation is used to prolong shelf life. It also kills bacteria and micro-organisms.

116
Q

How many categories of food can be irradiated in the EU?

A

7

117
Q

List the 7 categories of food that can be irradiated in the EU.

A
  1. Fruits & vegetables
  2. Cereals
  3. Bulbs and tubers
  4. Dry aromatic herbs
  5. Spices and seasonings
  6. Fish and shellfish
  7. Poultry
118
Q

_________ is used to prolong shelf life of food, using high energy electron beams, X-rays or gamma rays.

A

Irradiation

119
Q

If foods or ingredients within foods have been irradiated, how must that be shown on the label?

A
  1. Labelled “irradiated”
  2. Labelled “treated with ionising radiation.”
  3. The radura symbol (the international icon for irradiated food). This is optional.
120
Q

If an irradiated food is not pre-packed, where should the information/warning label be displayed?

A

Next to the food.

121
Q

During the process of food irradiation, compounds called ________ _________ are formed, some of which are mutagens and carcinogens.

A

Radiolytic products

122
Q

What are radiolytic products?

A

Compounds formed during food irradiation

123
Q

Name 1 radiolytic product (toxic chemical) that can be found in irradiated foods, as a direct result of the irradiation process.

A
  1. Formaldehyde
  2. Benzene
  3. Formic acid
124
Q

What does DRV stand for?

A

Dietary Reference Values

125
Q

What are Dietary Reference Values (DRV’s)?

A

A set of estimates concerning the amount of macronutrients, micronutrients and energy needed by different groups of healthy people.

126
Q

What is the down side to Dietary Reference Values (DRV’s)?

A

They’re set for average, healthy people. So, they don’t take into account highly active or unhealthy people / people with health issues.

127
Q

Why are DRV’s arguably a bit more accurate than NRV’s?

A

Because they’re set against various age & gender groups, rather than just set against gender.

128
Q

What is food fortification?

A

The addition of nutrients to food and drinks.

129
Q

Which foods are subject to mandatory fortification in the EU?

A

All flour, except wholemeal, self raising and wheat malt flours.

130
Q

In the EU, all flour (except wholemeal, self-raising and wheat malt flours) must be fortified with 4 nutrients. What are they?

A
  1. Calcium
  2. Iron
  3. Thiamine
  4. Nicotinic acid or nicotinamide
131
Q

Why has the term ‘Reference Intake’ (RI) replaced the term ‘Guideline Daily Amount’ on food labels?

A

Because it was believed that Guideline Daily Amount implied to the customer that it was a target to aim for (i.e, 2000 kcals)!

132
Q

Name 2 natural colour additives that are linked with adverse effects.

A
  1. Annatto
  2. Cochineal - derived from crushed insects

Both can cause allergy, asthma, headaches, irritability.

133
Q

List 2 limitations of Food Composition Tables (i.e, Chronometer, My Fitness Pal)

A
  1. They don’t tell us how much of a nutrient will be absorbed.
  2. Foods are biological materials - their composition naturally varies.
134
Q

List 3 dietary antagonists that can disrupt nutrient absorption.

A
  1. Tannins
  2. Phytates
  3. Oxalates

Em Year 2, Nutrition 1 (8 decks)

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