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lecture-chapter1 Flashcards

1
Q

what is food defined as?

A

material and any nutritious substance.

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2
Q

what is material(food defined)?

A

plant or animal origin, that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life.

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3
Q

what is nutritious substance(food defined)?

A

people or animals eat or drink or that plants absorb, in order to maintain life and growth.

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4
Q

what is food science?

A

the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumers.

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5
Q

when does food science begin to evolve?

A

when technology moved food preparation from home to factory.

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6
Q

what concepts does food science involves?

A

math , science, food preparation, health and technical writing.

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7
Q

what does food science focuses on ?

A

what happens to foods before you eat them.

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8
Q

what does food science addresses?

A

nutrition, what happens to foods after you eat them .

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9
Q

where does civilizations formed?

A

water, game and land were abundant.

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10
Q

how does food, preparation techniques and preservation methods are discovered?

A

trial and error and by accident.

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11
Q

what is the earliest forms of food processing?

A

drying, salting, smoking and cooking over open flame.

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12
Q

until relatively recently,__,__,and__consumed most of humankind’s time and energy.

A

food production
gathering
preparation.

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13
Q

which traditional methods of food preservation were available? 4.

A

drying,salting, smoking and fermentation.

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14
Q

how does most foods were consumed?

A

fresh with little or no processing.

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15
Q

what is the mindset of fresh/natural in developing countries?

A

more healthy.

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16
Q

what does the food that was historically consumed with little or no processing could have been viewed as based on that interpretation? (wrong)

A

more wholesome or nutritious than the processed food that we consume today.

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17
Q

why is it wrong?

A

Traditional foods were generally poor fare, even for the wealthy. For example the availability of meat was limited as meat had to be eaten very soon after harvest of the animal

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18
Q

supply of fruits and veges was also very limited, what does it depend?

A

local climate.

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19
Q

which food has a heavy reliance? why?

A

staple foods. e.g. potatoes, rice,maize,wheat etc.

because these foods were suitable for storage over long periods of time without decay.

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20
Q

what is the global basis of staple foods?

A

they still account for approximately 90% of dietary intake.

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21
Q

what does the industrial revolution bring?

A

scientific
advances and changes in the economy and
food production.

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22
Q

what’s the advantage of canning process?

A

reduced food spoilage.

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23
Q

what’s the advantage of specialized farm machinery and food processing equipment?

A

increase the food supply.

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24
Q

what’s the advantage of new ingredients?

A

improved food quality and preparation ease.

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25
how many years is food processing as a way to preserve food?
200 years.
26
which war does food preservation played a key role?
Napoleonic wars.
27
how does food preservation played a key role in Napoleonic wars?
Nicolas Appert (1810) invented canning in glass jars. The jars were sealed and placed in boiling water – A wide variety of foods were preserved by canning – Appert had no understanding of why his process worked. The can logistically helped Napoleon win many of his battles in Europe, and Appert received a 12,000 Franc award from Napoleon
28
which can replaced the glass jar?
tin can.
29
when does the tin can wide spread?
1855, until the invention of the can opener.
30
what is a major advance in food preservation and one of the key invention of the Modern Age?.
Canning. it is still one of the best methods we have of preserving foods.
31
when is ammonia compression invented? by who? what is the function?
1859 Ferdinand Carre allow year round freezing to replace winter block ice.
32
what does ammonia compression technology facilitated?
production of industrial ice on demand.
33
In _s, the use of _ is a safer alternative to _ ? known as _?
1920 CFCs ammonia Freon
34
what allow refrigeration to enter home?
low toxicity, low reactivity and low flammability.
35
what did Louis Pasteur show? when?
1867 | bacteria cause food borne disease and heat kill bacteria.
36
what became the basis for all thermal processing? what did pasteur's work show?
develop pasteurization, | why Appert's canning process worked.
37
what did pasteurization bring?
provided a new degree of food safety where non existed before. benefit in milk production. disease and others under control to a certain extent.
38
what was milk as a common vector for?
transmission of Tuberculosis and Brucellosis.
39
why govnt regulation of food industry is important?
maintain a consistent, economic, and convenient food supply.
40
what does mass food production led to?
mass adulteration掺假 of food products. e.g.--Ground pepper contained gravel and twigs – Vinegar was diluted with sulfuric acid – Milk had added water or other substances
41
what does USDA authority to?
oversee food production and agricultural search. | not to monitor监督 or enforce safety.
42
what does Harvey Wiley fight to? who is him?
USDA chemist. | eliminate misnamed and adulterated foods.
43
what Harvey Wiley do led to?
creation of FDA?
44
what is FDA?
food and drug administration.
45
what is USDA?
us department of agriculture.
46
what is CFCs?
Choloroflurocarbons.
47
what were the basis 2 laws written by FDA?
– Pure Food and Drug Act of 1906. | – Food, Drug, and Cosmetic Act of 1938.
48
how did pure food and drug act of 1906 help?
prohibits interstate commerce of misbranded and adulterated food, drinks, and drugs.
49
how did food, drug, and cosmetic act of 1938 help?
expands the FDA authority to cover cosmetics and to establish regulations and guidelines for the food industry.
50
what did food safety modernization act of 2010 focus on?
prevent food contamination污染.－imported food.
51
what did fair packaging and labeling act of 1966 require?
honest, informative labels.
52
what did nutrition labeling and education act of 1990 require?
packaged foods to have a nutrition label and authorizes certain health claims.
53
what did food allergen labeling and consume protection act of 2004 require?
food allergy warning labels.
54
when is Pure Food and Drug Act?
1906
55
when is Food, Drug, and Cosmetic Act?
1938
56
when is Food Safety Modernization Act?
2010
57
when is fair packaging and labeling act?
1966
58
when is Nutrition Labeling and Education Act?
1990
59
when is Food Allergen Labeling and Consumer Protection Act?
2004
60
what does FDA do?
Regulates 80% of food supply, approves food additives添加剂, sets food labeling guidelines, and creates food safety and wholesomeness有益于身心standards.
61
what does USDA do?
Oversees meat, poultry, and processed egg products; inspects检查processing plants; develops dietary guidance; and regulates organic foods.
62
In CANADA, what is FDA? what does it do?
food and drugs act. | the primary legislation 法律governing the safety and nutritional quality of food.
63
what is the role of FDA?
protect the public against health hazards危险 and fraud诈骗 from the sale of food (including beverages), drugs, medical devices and cosmetics化妆品.
64
Based on FDA and its regulations, what does several Federal govern departments have?
complementary roles in the development, enforcement强制 and interpretation理解 of policies and guidance.
65
what does health Canada sets?
health and safety related requirements under the FDA and its accompanying regulations, policies and guidelines.
66
when is the passage of the safe food for Canadians act?
2012.11
67
what does the passage of the safe food for Canadians act set?
the stage for important changes to Canada's food safety system.
68
what does The Safe Food for Canadians Action Plan focus on?
continuous improvement based on science, global trends, and best practices.
69
what does The Safe Food for Canadians Action Plan focus on? ex1.
stronger food safety rules.
70
what does The Safe Food for Canadians Action Plan focus on? ex2.
more effective inspection检查.
71
what does The Safe Food for Canadians Action Plan focus on? ex3.
a commitment承诺 to service.
72
what does The Safe Food for Canadians Action Plan focus on? ex4.
more info for consumers
73
what is CFIA?
the Canadian food inspection agency.
74
what does CFIA do?
responsible for the enforcement of the health and safety requirements in FDA and its associated联系 regulations.
75
what is AAFC?
agriculture and agri-food canada
76
what does AAFC do?
provides info and support to help industry understand regulatory requirements in order to get innovative foods into the marketplace.
77
what will lead to if failure to follow food labeling laws?
large fines罚款, food recalls, or production plant closings.
78
who did the food labeling?
FDA, USDA and CFIA.
79
what does the laws established to do?
protect food from farm to the table, or from growth until reaching the consumer.
80
what does food scientists know?
biology and chemistry of foods and the processes used to improve and preserve them.
81
what did the food scientists did last century?
identified nutrients. established links between food supply and health. developed thousands of new food products and ingredients.
82
how to fight hunger?
improve grain production.
83
what are the methods to develop new production? ex1.
Hydroponic crops are grown with their roots suspended in liquid nutrient solutions
84
what are the methods to develop new production? ex2.
Biotechnology is used to lower production costs and increase crop yields庄稼产量
85
what is food analogs?
natural or manufactured substances used in place of foods or food components.
86
what are new food products meet?
demands for inexpensive, tasty, nutritious, convenience foods.
87
what does new food products develop?
foods for special needs such as armed services, sports, and health conditions
88
what do Develop new production processes to achieve?
greater food variety and choices.
89
what do Develop new production processes to achieve? ex.
dehydrated food products and special packaging for space travel
90
what is cryogenic liquids?
substances used for quick-freezing that help preserve food color, texture, and nutritive value
91
what are the major periods in the development of food?
- early food discoveries - the industrial revolution - era of govern regulations.
92
what are food scientists contribute?
- an expanded food supply | - new products and processes that offer greater safety, variety and choice.
93
what does study food science offer?
– an understanding of healthier food choices, proper preparation techniques, and safe handling practices – improved problem-solving skills – an introduction to exciting career opportunities

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