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Nutrition 1 > Food labelling > Flashcards

Food labelling Flashcards

1
Q

What E numbers represent colour additives

A

E100s

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2
Q

Name two natural food colouring E numbers and the food they come from

A

E100 Curcumin
E162 Beetroot
E101 and E106 riboflavin

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3
Q

Name two artificial food colourings and what is a side effect of consuming them

A

E110 sunset yellow
E129 allure red
HYPERACTIVITY AND POOR CONCENTRATION

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4
Q

What E number is used for preservatives

A

E200s

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5
Q

List the three most common preservatives and what side effect are they linked to

A

E211: sodium benzoate - carbonated drinks, fruit jices, pickles

E220 sulphur dioxide - dried fruit, fruit juice, wine, sausages

E251 sodium nitrite - processed meats eg bacon/ham.

ASTHMA AND ALLERGIES

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6
Q

What E number is linked to antioxidants

A

E300s
Reduces chance of oils and fats turning rancid

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7
Q

What E numbers are used as emulsifiers/stabilisers and what is their role

A

E400s
mix ingredients that would separate eg milk and yoghurt

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8
Q

What E400 numbers are commonly associated with inflammatory bowel disease and colon cancer

A

E433
E466

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9
Q

What E numbers are used as thickeners and gelling agents and how are they used and what side effects are they linked to

A

E440s
In soups, sauces, puddings.
Jellies, jams yogurts

BLOATING, CRAMPING, NAUSEA, FLATULENCE

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10
Q

What E numbers are used as flavour enhancers, name one and provide examples of food they’re used in. What side effects can they cause

A

E600s
crisps, processed meats, sport drinks.

E621 MSG

HEADACHES, SKIN FLUSHING, SEATING, HEART PAPLITATIONS

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11
Q

What E numbers are used as sweeteners
Name two natural and two synthetic

A

E900s

Natural: stevia and xylitol
Synthetic: aspartame and saccharin

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12
Q

How are artificial sweeteners categorised

A

INTENSE eg saccharin, aspartame, stevia.

BULK mainly sugar alcohols eg sorbitol and xylitol. Used for structure sensory and sweetness.
Can cause GIT upset

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13
Q

What are the effects of artificial sweeteners - aspartame, saccharin, ace K

A

Raise insulin/ affect insulin sensitivity
over stimulate sugar receptors
addictive
DNA damage

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14
Q

What is the safest alternative to sugar

A

STEVIA (plant derived)

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15
Q

where will you find benzoate preservatives E210-219

A

pre packed beetroot, jam, fruit juice, salad dressing, soft drinks, margarine

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16
Q

What are flavour packs

A

created from fruit essences and oils but broken down to individual chemical constituents and reassembled into new compound and added back into juice. Making them ARTIFICIAL but labelled as natural.

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17
Q

E407 carrageenan is a natural additive, name its
source
function
effects

A

Source: red seaweed

Function: Thickening, stabilising, gelling agent in condensed milks, jellies, nut milks

Effects: GI inflammation, bloating, bowel disease

18
Q

E330 citric acid is a natural additive, name its
source
function
effects

A

Source - citrus fruit but manufactured using cheap GM high fructose corn syrup

Function - flavour and preserve biscuits, tinned sauces, fruit/veg, ice cream

Effects - GM ingredients, potential hazards to health

19
Q

E926 chlorine dioxide is an additive, name its
source
function
effects

A

Source: synthetic

Function: bleaching and oxidising agent for flour, fats and oils, purification of water

Effects: decreases vitamin E content

20
Q

E220 sulphur dioxide is an additive, name its
source
function
effects

A

Source: produced chemically

Function: preservative

Effects: impedes oxygen carrying capacity of haemoglobin. destroys B1 in food

21
Q

What is a xenoestrogen and where can they be found

A

in BPA. It mimics oestrogen in the body - binding to oestrogen receptors disrupting normal function
HORMONE RELATED DISEASE EG BREAST CANCER AND FERTILITY ISSUES

22
Q

List the plastics that should be avoided to minimise health risk

A

PET (drink bottles)
PVC (clingfilm)
Polystyrene (food trays)
Polycarbonates (baby bottles)

23
Q

What is irratiation and why is it used

A

To prolong shelf life, kill bacteria
High energy electron beams, x rays or gamma rays

24
Q

What foods are certified to be irradiated

A

Fuit and veg
cereals
bulbs and tubers
dried aromatic herbs
speices and seasonings
fish and shellfish
poultry

25
Q

Is irradiation safe

A

During the process compounds called RADIOLYTIC PRODUCTS are formed, some of which are mutagens and carcinogens.
Toxic chemicals can be produced eg formaldehyde
Can have mutagenic effect on bacteria and viruses that survive - leading to more virulent strains.

Vitamin content reduced between 2 and 95%. Esp B1 and C

26
Q

What are Dietary Reference Values

A

estimates concerning the amount of macronutrients, micronutrients and energy needed by different groups of healthy people. Set by male female and age brackets.

27
Q

What is nutritional OPTIMAL intake

A

the intake that maximises physiological and mental function and minimises the development of degenerative diseases.

28
Q

List the criteria for optimum nutrition

A

level that:
prevents deficiency symptoms
optimises body stores of nutrient
optimises biochemical and physiological function
minimises risk factor for chronic disease
minimises incidence of disease

29
Q

Mandatory food fortification: what must all four be fortified with (except wholemeal, self raising and wheat malt)

A

Calcium carbonate
Iron
Thiamine
Nicotinic acid

30
Q

Why is food fortification used by manufactureres

A

to replace the nutrients lost during processing e.g B vits and iron to breakfast cereals

31
Q

What is the downside of fortification

A

mostly synthetic nutrients
doesn’t encourage healthy eating
no need to strip food of nutrients
portrays processed food as healthy

32
Q

Why has the term Reference Intake replaced Guideline Daily Amount on food labels?

A

GDA suggested that the amounts given were targets, they were not. They are the maximum amount of cals, macronutrients and salt that should be consumed in a day

33
Q

To be able to include a vitamin or mineral on the back of the pack labelling, what is the minimal amount of the nutrient it must contain

A

15% or more of the Nutrient Reference Value (NRV)

34
Q

What does NRV stand for and what does it mean

A

Nutrient Value Intake - the daily quantities of vits/minerals required in diet to maintain good health

35
Q

To claim ‘low fat’ what is the maximum amount of fat is allowed in a product

A

3g per 100g for solids, 1.5g per 100ml for liquid

36
Q

name two natural colour additives with adverse effects

A

E160b annatto
headache, hives, sleep issues
cheese, crisps

E120 cochineal
severe allergic reaction. asthma
bakery
soups

37
Q

Name two preservatives and their adverse effects

A

E240-252 nitrates and nitrites
carcinogenic, lupus, psoriasis
processed meat, cheese

E220 sulphur dioxide
impedes oxygen carrying capacity of haemoglobin
wheezing, mibrobiome

38
Q

Name two antioxidant additives and adverse effects

A

E320 BHA
E321 BHT
endocrine disruptor, resp issues, carcinogenic
preserved meats, oils, cereals

39
Q

Name a thickener additives and its adverse effects

A

E407 carrageenan
gut microbiome, inflammation
milks and dairy products

40
Q

Name a flavour enhancer additives and its adverse effects

A

E621 MSG
Headache, depression, fatigue
stock cubes, takeaays, chips

41
Q

Name two artificial sweeteners and adverse side effects

A

E950 ace K
headache, nausea, carcinogenic
chewing gum, baked goods, canned foods

E951 aspartame
irritability, depression, BBB carcinogenic
Diet drinks, sugar free products

Nutrition 1 (5 decks)

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