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Nutrition Y1 - Semester 1 > Food Labelling > Flashcards

Food Labelling Flashcards

1
Q

What’s on the label

A

Name
Made up name must not be misleading
Processing (eg dried or roasted)
Weight / volume
Preparation
List of ingredients

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2
Q

Back of pack labelling

A

Mandatory:
Energy value
Fat
Carbs
Protein
Salt

Can be added
Starch
Fibre
Any vits or minerals providing 15% or more of the nutrient reference value

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3
Q

Reference intakes

A

Set by EU law
Replace guideline daily amounts (GDAs)

Based on average sized women doing average amount of physical activity
RIs show max amount of calories, macronutrients, and salt should be consumed in a fat
Indicate requirements, not a target
Help people make food choices that create balance

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4
Q

Allergens

A

Identified ok bold, contrasting colours or underlying them

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5
Q

Free from

A

Must not contain allergen. Cross contamination must be prevented

GF labelling exception - can contain 20mg/kg gluten

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6
Q

Genetically modified organisms

A

EU/UK most label presence of GMOs or ingredients produced from GMO

Not required on food produced with help of GMO technology

UK / EU officially GMO free: US uses GMO crops and food.

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7
Q

Organic

A

Can help labelled if at least 95% ingredients are organic

Must state where farmed ingredients were produced

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8
Q

Nutritional claims

A

EU has a pre approved list of nutritional claims which are allowed - list in annex of regulation (EC)

Eg low fat claim has to have no more than 3G of fat per 100g or 100ml

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9
Q

Food additives

A

-Colours: E100s
-Preservatives: E200s
-Antioxidants: E300s and E586
-Emulsifiers, stabilisers and thickeners, gelling agents: E400s, E322 and E1103
-Flavour enhancers: E600s
-Sweeteners: E900s and E420 and E421

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10
Q

Colours

A

Natural:
E162 beetroot
E101 and E106 riboflavin
E100 curcumin

Artificial
E102 tartrazine
E124 ponceau 4R
E133 brilliant blue
E102 tartrazine yellow (associated with rhinitis, itchy, blurred vision

Associated with hyperactivity and concentration
ADHD

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11
Q

Preservatives

A

Slow down decomposition

E211 sodium benzoate (carbonated drinks, pickles)
E220 sulphur dioxide (dried fruit, sausages, wine)
E252 sodium nitrate (processed meat)

Adverse affects - asthma and allergies

ADHD associations

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12
Q

Antioxidant

A

Lowers chance of fats and oils turning rancid

E310 PG
E320 BHA
E321 BHT

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13
Q

Emulsifiers

A

Mix ingredients normally would separate

E433 polysorbate

Increase risk of IBD and colon cancer

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14
Q

Stabilisers

A

Prevent ingredients separating again

Lecithin

Agar agar

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15
Q

Thickners

A

E400
Linked with GI issues including bloating, cramping, nausea

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16
Q

Flavour enhancers

A

E621 MSG

Shortness of breath and throat swelling
Skin flushing, headaches, muscle tightness

17
Q

Sweeteners

A

Natural
Stevia (100X)
Xylitol (not as big sugar spike, toxic to dogs)

Synthetic
Aspartame
Saccharin

Intense or bulk

Intense
Stevia aspartame, saccharin
Many times Sweeter

Bulk
Xylitol
Used for structural sensory and sweetness

18
Q

Artificial sweeteners

A

Can increase insulin levels and affect insulin sensitivity
Over stimulate sugar receptors
Addictive and cravings for sweet things
Cause DNA damage

19
Q

Natural additives safe?

A

E407 carrageenan
Seaweed and industrially produced (thickening, stabilising, Gelling)
GI inflam, bloating and bowel disease

E330 citric acid
Citrus food but mostly now using cheap GM corn syrup (flavouring and preservative)
GM ingredient - potentially hazardous

20
Q

Additives and nutritional value effect

A

E926. Chlorine dioxide
Synthetic
Bleaching and oxidising agent for floor
Low VIT E content

E220 sulphur dioxide
Chemically, preservative
Impedes 02 catting capacity of Hb
Destroys B1

21
Q

Bad colourings

A

E160b annatto (natural)
Headaches, hives, irritability, sleep issues
Cheese, coleslaw, custard, etc

E120 cochineal (carmine) natural
Severe allergic reactions, can induce asthma
Desserts, bakers, soup

22
Q

Bad preservatives

A

E240-52 nitrates and nitrites (artificial)
Systemic lupus, psoriasis’s, eczema
Processed meats, cheese

E220 sulphur dioxide (artificial)
Impedes O2 carrying Hb
Dried fruit, etc

23
Q

Bad antioxidants

A

E320 BHA
E321 BHT

Dermatitis, headache, endocrine disrupt, carcinogenic
Chips, preserved meats, oils, cereals

Cannot be used in foods for babies or young kids
Not permitted in Japan

24
Q

Bad thickener

A

E407 carrageenan
Disturbs gut micro biome, causes inflam and lead to GI ulcerations
Condensed milks and dairy products, jelly, nuts

25
Q

Bad sweet we

A

E951 aspartame
Irritability, depression, impaired spacial orientation, carcinogenic, compromised BBB
Diet drinks, sugar free products

26
Q

Plastic packaging

A

Allows leaching of chemicals - bisphenols (BPA)
Called xenoestrogens (chemicals mimic oestrogen) and binds to receptors and implicated in hormone related forward including certain cancers (breast, prostate)
Fertility problems

27
Q

Plastics known to harm health

A

PET (soft drink juice and water bottles)

PVC & DEHA - cling film, plastic squeeze bottles and cooking oils

PS (polystyrene) - styrofoam food trays, egg cartons, takeaway food containers, disposable cups

PC (polycarbonates) plastic baby bottles and sippy cups, sport water bottles, metal food can liners

28
Q

Irridation

A

Used to prolong shelf life
Used X-ray, gamma rays kr increased electron beams

29
Q

7 categories can be irridated in EU

A

Fruit and veg
Cereals
Bulbs and rivers
Fish and shellfish
Dried aromatic herbs and spices
Poultry

30
Q

4 types of estimates in dietary reference values

A

EAR: estimated average requirement. Needed by a group

RNI - required nutritional intake. 97.5% of population requirement is met

LRNI - low required nutritional intake. Only 2.5% of population requirement is met. Most need more

Safe intake - used when not anluch evidence to set an EAR

31
Q

What are DRVs for (dietary reference values)

A

Assist government to make decisions on food policy
Provision of food aid or supply
Informed decision on fortification of food
Provide nutritional education and informative labels
Assist food industry in developing and marketing products
Assess nutritional adequacy of diets of groups and individuals
Devise nutritionally adequate labels

32
Q

Mandatory food fortification in all flour (except whole ask, s-r and wheat malt floors

A

Calcium carbonate
Iron
Thiamine
Nicotonic acid

33
Q

Problems with fortification

A

Used mostly synthetic nutrients
Doesn’t encourage healthy eating
No need to strip foods of nutrients
Portrays fortified foods as healthy when it’s not
Sugar laden foods are often fortified despite their health risk

Nutrition Y1 - Semester 1 (10 decks)

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