Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

nutrition > Organics, GMOs , food safety > Flashcards

Organics, GMOs , food safety Flashcards

1
Q

Gene that expresses a desired ___ is extracted from cell

A

trait

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Gene is combined with the ___ of a host cell that lacks this gene

A

DNA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Host cell containing recombinant DNA is ____, resulting in many copies of the gene

A

cultured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Gene is extracted and inserted into the DNA of cells of an ____ that lacks this gene

A

organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

cells produce an organism that ____ the desired trait

A

expresses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Genetic material/DNA of an organism is ____ to bring about specific changes in its seeds or offspring

A

altered

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Recombinant DNA technology:

A

type of genetic modification in which scientists combine DNA from different sources to produce a transgenic organism that expressed a desired trait

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Commercial success of GM foods is _____

A

not guaranteed - welcome in some countries, outlawed in others

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Various chemicals can ____ and even ___ in foods

A

persit, accumulate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Residues on foods include:

A
  • persistent organic pollutants (POPs)
  • pesticides - insecticides, herbicides, and fungicides
  • hormones and antibiotics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Bioaccumulation of POPs stages:

A
  1. industrial wastes released into water
  2. plant & animal plankton b/c contaminated
  3. contam. plankton consumed by small fish
  4. consumer purchases contaminated fish at market and consumes pollutants in fish
  5. large fish (tuna, sworfish) consume smaller contaminated fish
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Persistent organic pollutants (POPs):

A

chemicals releasted into the atmosphere from industry, agriculture, automobiles, and waste disposal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

POPs are found in ____ categories of foods

A

all

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

POPs contain:

A
  • mercury and lead
  • PCBs
  • dioxins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

_____ are used to help protect against crop losses, reduce the incidence of disease, and increase crop yields

A

Pesticides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Most common pesticides:

A

insecticides, herbicides, fungicides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

pesticides can be ____ or ______

A

natural, synethetic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

pesticides can remain as ____ on foods

A

toxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Some pesticides don’t wash off…such as:

A
  • Bifenthrin
  • vinoclozolin
  • chlorpyrifios
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  • ‘Fruit & Veggie’ washing agents might slightly ____ rinsing, but not by much - same as scrubbing with water
A

increase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Depending on the specific pesticide, only about ____% will rinse off, if any

A

15-95

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Organic foods have a philosophy of not using _____. According to the CFIA, ___ contain pesticides

A

pesticides, roughly 1/2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

organic foods are grown without the use of ______

A

synthetic pesticides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Organic products Regulations were put into place in ____ in Canada

A

2009

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Approx. ___% of all farms in canada are certified organic farms

A

1.7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

For organic foods, __% of ingredients are organic

A

95

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

made with organic ingredients: __% or more of ingredients are organic

A

75

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

In organic fruits & veges some may contain higher vitamins __ & __, and some _______

A

E &C, antioxidant phytochemicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Other reasons to consider organic foods:

A
  • reduced environmental impact
  • maintain soil fertility
  • maintain biological diversity
  • recycle resources
  • support local growers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are food additives?

A

substances intentionally put into food to enhance appearence, palatability, and quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

food additives usage is regulated by health authorities according to canada’s food and drug act, but still remains _____

A

controversial

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

natural food additives include:

A

beet juice, salt, citric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

many other additives are _______ added to food

A

synthetic chemicals

34
Q

additives can be used for:

A

adding flavour, colour, nutrients to foods

35
Q

These agents such as essential oils or spices are used to replace flavour lost during processing:

A

Flavouring agents

36
Q

Flavour enhancers do not have ____ of their own: e.g. malitol, MSG

A

flavour

37
Q

Beet juice or Lycopene (red), beta-carotene(yellow), & caramel (brown) are ____ colouring agents

A

natural

38
Q

Vitamin E, ascorbic acid ( Vit.C) are added as _____ & as _____

A

antioxidants, nutrients

39
Q

Vitamin D, calcium, folate, & iodine are added as ____

A

nutrients

40
Q

other food additives include:

A
  • texturizers, stabilizers, thickening agents, or emulsifiers that change the consistency of processed foods
  • Humectants are desiccants that maintain proper moisture levels
  • bleaching agents that change colour of food
41
Q

Food-borne illness:

A

illness transmitted from food or water that contains an infectious agent, poisonous substance, or a protein causing an immune reaction

42
Q

__ million Canadians report food-borne illness each year. Many go unreported.

A

11

43
Q

__ people died during 2008 Maple Leaf Foods product recall

A

23

44
Q

Food production:

A
  • has become increasingly complex
  • oversight has decreased
  • more foods are mass produced
  • ingredients come from various sources
  • contamination can occur at any point from farm to table
45
Q

Common bacterial causes of food-borne illness from Farms:

A
  • animals raised for meat can harbour harmful micro-organisms
  • crops can be contaiminated with pollutants or pesticides
  • contamination can occur during animal slaughter or from harvesting, sorting, washing, packing, storage of crops
46
Q

some foods, such as ___ may go from farm directly to market, but most foods are processed

A

produce

47
Q

At each site, ____,_____ or _____ may contaminate foods

A

people, equipment or environments

48
Q

foods must be transported in ________ to prevent multiplication of micro-organisms and microbial toxins

A

clean, refrigerated vehicles and containers

49
Q

employees of food markets and restaraunts may contaminate food during:

A

storage, prep, or service

50
Q

conditions such as inadequate ____ or ____ may promote multiplication of micro-organisms or microbial toxins

A

refrigeration, heating

51
Q

consumers may contaminate foods with:

A

unclean hands, utensils, or surfaces

52
Q

What causes food-borne illness?

A

Micro-organisms

53
Q

2 types of food-borne illness:

A
  • food infections

- food intoxications

54
Q

food infections:

A

illness resulting from eating food contaminated with living organisms

55
Q

food intoxications:

A

illness resulting from eating good in which microbes have secreted toxins (poisons)

56
Q

_____ & ____ are the most common microbes causing food-borne illnesses

A

bacteria and viruses

57
Q

other sources of contamination include

A

helminths, fungi, prions

58
Q

of the bacteria, the most common food contaminants are:

A

Campylobacter jejuni

  • Salmonella
  • E Coli
59
Q

Viruses causing illness include

A

norovirus, hep A and E

60
Q

helminths (microbe causing illness)

A
  • worms, such as tapeworms, flukes, roundworms
61
Q

Giardia

A

causing diarrheal illness called giardiasis; common in untreated water

62
Q

This microbe causing illness are most commonly the cause of water-borne illness

A

protozoa

63
Q

this microbe causing illness cause food spoilage

A

fungi (yeast and mould)

64
Q

this microbe is a infectious, self-replicating protein found in animal tissue: e.g., BSE

A

Prions

65
Q

Microbes cause illness by secreting _____

A

toxins

66
Q

Clostridium botoulinum produces ____ toxin, which blocks nerve transmissions to muscles

A

botulism

67
Q

Toxins can be ____ (damage the NS) or _____(damage the gastrointestinal tract)

A

neurotoxins, enterotoxins

68
Q

Fungi produce ____ - an example is aflatoxin produced by mouldy crops

A

mycotoxins

69
Q

These toxins are among the most common marine toxins

A

Ciguatoxins

70
Q

potatoes that have turned green contain the toxin _____

A

solanine

71
Q

Diagnosing a food-borne illness:

A
  • specimen must be obtained and cultured in a lab
  • fecal cultures are usually analyzed
  • all levels of public health system collect info
  • ‘national notifiable diseases’ must be reported to the PHAC
72
Q

Defense against Microbes

A
  • antimicrobial enzymes in saliva
  • HCL in stomach (strong acid env.)
  • vomiting and diarrhea help expel microbes
  • immune system is activated
  • generalized inflammatory response: nausea, fatigue, fever, muscle cramps
73
Q

Growth-favouring conditions: ‘FATTOM’

A 
F - food type
A - acidity
T - time
T - temperature
0 - oxygen
M - moisture
74
Q

when preparing foods at home, be sure to:

A
  • wash hands/kitcehn surfaces often
  • seperate foods to prevent cross contamination
  • cook foods to proper temperatures
  • chill foods soon after cooking to prevent microbes from growing
75
Q

safe zone is

A
  • 34 degres F - 40 (1 degree C -4.5)
76
Q

preventing food-borne illnesses:

A
  • foods should be cooked thoroughly to kill microbes
  • leftovers should be stored in fridge for limited period of time
  • food should be thawed slowly in fridge
  • when shopping, purchase refrigerated and frozen foods last
77
Q

reheating left over food destroys bacteria but not the _____

A

toxin

78
Q

Staphylococcus aureus

A

bacteria on cooked food when served by person with unwashed hands

79
Q

When travelling, avoid:

A

raw foods, salads, uspasteurized milk, uncooked fruits and veges
- only drink bottled water or soda, boiled beverages such as tea, fermented drinks like beer and wine

80
Q

Spoilage can be prevented in these ancient ways:

A

salting or sugaring

  • drying the food
  • smoking
  • cooling
81
Q

More modern techniques of spoilage are:

A
  • industrial canning
  • pasteurization
  • aseptic packaging, modifed atmosphere packaging, high pressure processing
  • chemical preservatives
  • irradication

nutrition (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions