Test Four, Chapters 10, 11, Turkey, GMOs, 13? Flashcards by h b

Chapter 10 Government regulation and scientific research

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Government regulations
Public has high expectations (safe, sanitary, sustainable)
Food laws vary from country to country but many are modeled from the_____
_________ agencies have a role in the regulation of the food industry (FDA, USDA, EPA

U.s. System

Several

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Procedure for making regulations

congress must pass a?
POTUS must sign it to become?
Authorized government agencies then create ___ to implement the law
–goes through a proposed rule phase before coming a _____

Bill
Law
Implement
Final rule

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American food laws
Purposes:ensure customers get what they pay for and ensure the food is safe
-Adulteration and misbranding are ____by food laws?
____is the addition of ingredients in an attempt to fool the consumer
___means the label is class or misleading

Prohibited
Adulteration
Misbranding

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Impetus for food laws

The poison squad Harvey W. Wiley
The jungle Upton Sinclair
IFT STILL HAS WILEY AWARD

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Major food laws
Pure food and drug act 1906
Federal \_\_\_\_\_ 1906
Federal food, drug, and \_\_\_\_ 1938
Food safety modernization act 2011

Meat inspection act

Cosmetic act

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Pure food and drug act 1906
This act prohibited the movement of misbranded and adulterated foods in ______ commerce
It did not provide any ______________

Interstate

Food standards allow inspections or address false advertising

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Federal meat inspection act (FMIA) 1906
Establish sanitary standards for slaughter and processing facilities
-mandated _______ inspection of cattle, hogs, sheep and goats
-mandated postmortem inspection of every carcass
-required _____ in all establishments manufacturing meat products

Antemortem
Postmosterm
Inspection

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Federal food drug and cosmetic act, FDCA 1938
The primary food law in the u.s.
-USC Title 21 ch. 9
Protects the safety and quality of foods by _______ adulteration and mis branding

Provisions include:
Safe tolerances for indirect additives, standards for identity, quality and fill, authorizes inspections

Prohibiting

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Food additive amendment of 1958
Known as the ________, this prohibits the approval of an additive if it is found to cause cancer in humans or animals
-the clause established a _______ for food additives
-it was revised in 1996 with the adoption of _______ language I’m place of _________ (1 in a million)

Delaney clause
“Zero cancer risk”
“Negligible risk”, zero tolerance

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Food safety modernization act 2011
Most sweeping reform of government regulation for foods in decades
Aims to ensure the u.s. Food supply is safe by shifting the focus from responding to contamination to ________ it

Preventing

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Food safety
Dept. of health and human services
-
-covers foods except meat poultry and processed eggs

-covers meat, poultry and processed eggs (nothing else)

E.P.A. Regulates pesticides

Food and drug administration

Food and safety inspection service

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FDA and food safety

good manufacturing practices (GMPs)
sanitary procedures microbiological standards design a facilities production controls proper handling of materials

food additives

– _____ GRAS
approve acceptability and safety

Generally recognized as safe

Remember GMPS

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USDA and Food Safety 
Authorized under
-federal meat inspection act
-poultry products inspection act
-egg products inspection act
Mandates the use of \_\_\_\_\_\_?
Mandates the use of sanitation standard operating procedures (SSOP) and GMPS

HACCP

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EPA and Food Safety
Sets limits for pesticide use and residues under:
-federal insecticide act (1910)
-_______ protection act (1996)
-federal insecticide, fungicide and rodeticide act (2012)
Illegal to apply _______ without the consent of who?

Food quality
Chemicals
E.P.A.

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Preventive Control Programs
(Know what acronyms stand for)
Purpose is to anticipate food safety problems before they happen 
-many programs exist
GMPs, SSOPs, and HACCP
-standard operating procedures - ssops
-hazard analysis and risk-based preventive controls \_\_\_\_\_\_\_\_
-good agricultural practices (GAPs) 
-Good Handling Practices (GHPs)

HARPC

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Recalls
Neither FDA or USDA has the authority to recall unsafe foods. They request a _______ by the manufacturing company
-other enforcement tools are also used : warning letter, press release, injuction

Voluntary recall

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Recall classifications
Class 1
Class 2
Class 3

(Most serious) Recall of dangerous products that cold cause serious health problems or death - salmonella
Recall of products that might cause temporary health problems -hair or insect parts
Recall of products not likely to cause a health impact but violate regulations - label inaccurate

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Quality
Has little to do with safety
_______ services exist but it is not mandatory
USDA grades through the agricultural marketing service -meat, poultry, butter, eggs, fruits and veggies

Grading

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Fair packaging and Labeling Act of 1966
Countered problems with under weighing products (especially what)
Required several common label items:

Cereals

-identity of product, name and place of business of manufacturer, net quality of contents, net quality of a serving

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Nutrition labeling and education act of 1990
Required nutritional labeling of ______ covered by the FDA with a specific layout and content that reflects consumers dietary concerns for chronic disease prevention
-usda developed parallel regulations
-voluntary labeling of raw foods are found in 21 CFR 101.45 and 9 CFR 317.345 and 9 CFR 317.45

Almost all foods

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Dietary supplement health and education act of 1994
This act changed what?
Dietary supplements are

The definition and regulations for dietary supplements
-products intended to supplement the diet with one or more dietary ingredients, intended for pills capsules tablets etc. not conventional food, labeled as “dietary supplement”

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Food allergen labeling and consumer protection act 2004
The FALCPA requires the declaration of _____ key allergens on FDA regulates product labels
-USDA currently allows processors to voluntarily add allergen statements to labels

Eight

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General product labeling…

Product name and place of business
Product net weight
Product ingredients in decreasing order!!!!!
Company name and address 
Product code (upc)
Product dating (if applicable)
Religious symbols (if applicable)
Special warning instructions (if applicable)

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Imports/exports FDA and USDA share duties of monitoring foods imported to the US FDA relies on_________ inspection --require companies to be registered before importing products --foreign supplier verification program -USDA relies on collaboration with foreign government inspection programs

Point of entry

Other agency involvement State agencies and local health boards inspect supermarkets, bakeries, produce departments and ______ Coverage depends on several factors -jurisdiction, product or operation, resources

Restaurants

Scientific research In food science, basic research focuses on deeper understanding of the properties of food materials while applied research is directed at _______ associated with foods Universities, government agencies and food companies may conduct both basic and applied research

Specific problems

Louis Pasteur | His discoveries in germ theory and development of ----- make him a famous food scientist

Pasteurization

Processing me engineering _______ is partially charged substance that is being used to sterilize plastic packaging materials -3D printing of food products at home but it is still needing to overcome problems with quality, safety and stability -high and ultra high pressure processing ,any improve safety and stability for some foods

Cold plasma

Microtechnology and nanotechnology Microtechnology results in analytical devices to detect small levels of nutrients, toxins or micrograms using ____ Nanotechnology promises advances in packaging, delivery of bios time compounds and sensory quality of foods

Miniature probes

``` Chemistry Topics Physical state or phase of a food product Molecular _______ -chemical composition and interactions -changes at the molecular level due to cooking or other preparation -sensory perception of released flavored Chemical analysis ```

Gastronomy

Nutritional properties New _______ foods are introduced to treat diseases of civilization -obesity diabetes cancer heart disease -Nutrigenomics refers to- -Designing foods for individuals consumers is a future step with some challenges

Functional Interaction of nutrients with metabolic processes

``` Microbiology Invites the isolation and identification of microorganism a Topics of interest -______(beneficial when consumed) -______(stimulate beneficial microbes) -anti microbials -biofilms (relates to microbial attachment) -antibiotic resistance -________ ```

Probiotics Prebiotics Prions

Toxicology Study of toxins in the environment and how they affect human health Topics of interest: -poly aromatic hydrocarbons such as _____ -some nanoparticles may have toxicity

Acrylamide

Sensory quality no other frontiers - predictive models, advances statistician analyses and ______ are used to reduce extensive taste panel work - acceptance of new foods technologies, agricultural practices me governmental policies are being studied

Chemometrics

Remember this! 10 New processing techniques ... Basic research focuses on ... There are a lot of government agencies and regulations that ...

Continue to be developed General problems apply to the food industry

Food chemistry ch. 11

Scenarios | Message:---

Foods are chemicals

______ is the system in attic is valuation and understanding of water carbohydrates lipids proteins vitamins minerals and other ingredients such as additives as they undergo chemical interaction reaction during the harvest storage and the survey distribution foods

Food chemistry

``` Chemistry of our foods Everything good/bad is a chemical Categories Nutrients (carbs fats proteins etc.) Preservatives and food additives Preservatives Toxins ```

``` Water Is the most abundant chemical in foods It may be a solid, liquid or gas Known as the _______ It is important for? ```

Universal solvent | For safety and quality of products

______is the measure of the availability of water molecules - calculated as the ratio of water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature - related to relative humidity RH=100 X aw

Water activity

``` Water activity of some foods Fresh meat (70% water) - 0.985 Bread (40% water ). - 0.96 Raisins (27% water) - 0.60 Macaroni (10% water) 0.45 Potato chips (1.5% water) 0.08 ```

...

-ability to retain moisture during the application of external forces like heating, grinding and pressing is ________ The presence of hydrophilic and charged groups contributes to the WHC

Water holding capacity

``` Carbohydrates Monosaccharides - glucose, fructose ______-sucrose, lactose Oligosaccharides - stachyose, raffinose Polysaccharides - starch, cellulose, glycogen ______-hemicellulose, pectin, lignin ```

Disaccharides | Dietary fiber

Starch chemistry - starches can thicken sauces and gravys after _______ in which hydrated starch granules swell during heating to release solute starch molecules that provide thickening - modified starches are chemically treated to thicken without heating - ________ is crystallization of starch molecules in stale bread

Gerlarinization | Retrogradation

``` Lipids Defined as chemical compounds that are ______ in organic solvents but _______ in water Three main groups of lipid: Triglycerides - triacylglycerol Phospholipids- lecithin Cholesterol ```

Soluble | Not soluble

Saturation Fatty acids are _____ if there are no carbon to carbon double bonds Fatty acids are _______ if there are one or more double bonus Oils are ,ore unsaturated and thus have a lower melting point then fats

Saturated | Unsaturated

Cis and Trans fats Unsaturated fats have two configurations defined by their structure at the double bonds In Cis configuration, the H atoms bonded to the C=C are located on the _______ In Trans, the H atoms are bonded on the _______ of the C=C

Same side | Opposite side

Chemical reactions of lipids ______ involves splitting oils into high and low melting point components _______ is the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden) ______is the breakdown of triglycerides into glycerol and fatty acids

Fractionation Hydrogenation (fresco) Hydrolysis (break stuff apart)

More Lipid Reactions ________ is a rearrangement or recombination of fatty acids from a triglyceride _______ is a result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma ______of fatty acids can occur after fatty acids are hydrolysis from glycerol

Interstenification Oxidation Polymerization (bring stuff back together)

Proteins are important macronutrients and provide essential amino acids -provide structure in foods and often serve as enzymes in reactions Proteins are_____ of amino acids Every protein has an acid end and an amino end

Polymers

Structure of proteins ______the linear sequence of amino acids ______refers to the alpha helix or beta sheet configuration ______describes the three-dimensional shape of the protein molecule ______overall spatial structure if the protein has more than one polypeptide

Primary Secondary Tertiary Quaternary

Chemical reactions of proteins ______is an unfolding of protein structure (breaking h bonds) without disrupting covalent bonds -stops enzyme function and decreases protein solubility -starches, lipids and vitamins _____denature _____results in degradation to primary structure by enzymes, heat or extremes of Ph

Denature ruin Do not denature Hydrolysis

Enzymes Are specialized proteins that ______ specific reactions converting substrates to products Enzyme examples:

Catalyze polygalacturonase in peach: bruising Polyphemyloxidase in Apple: browning ^know these

Enzymatic reactions Enzymatic ______utilizes enzymes to break a large molecules into smaller fragments carbohydrates lipases Enzymatic _____ reactions involve enzymes that cause changes I'm champ cal structures (Polyphenol oxidase) Enzymatic______ invokes the condensation of molecules into polymers

Hydrolysis Oxidation reduction Polymerizatin

``` Chemicals added to foods Food additives -preservatives and various functional additives -colors -favors Indirect additives Remember ______ is illegal ```

Adulteration

Preservatives ______work by slowing, stopping or killing microbes ______ are the most common preservatives and work by decreasing water activity Other preservatives include ______ (acetic, citric, and benzoin acids) and _______ (potassium sorbate)

Preservatives Salt and sugar Organic acids and salts

Other food additives A ______ is any substance added to food ______ refers to performance in a food product during processing, storage and preparation Most additives are ______ and must be approved by the good and drug administration

Food additive Functionally Intentional additives

``` Indirect additives ____are contaminants but are often anticipated at a minimum level Example: antibiotics, drugs Dioxins environmental chemicals Dirt and dust Hormones and Pesticides Insects and hair ```

Indirect additives

``` Major types of food additives anticaking and free-flowing agents -calcium silicates and talc antioxidants -BHA BHT ascorbic acid, tocopherols Colorants -FD&C certified color additives exempt color ants ```

``` Food additive types cont. emulsifiers Enzymes Flavoring Humectants ```

- lecithin, monthly erodes, sodium phosphate - pectin are, glucose oxidase, invert ads - essential oils, mono sodium glutamate - fructose, glycerine, sorbitol, propylene glycol

``` Additional additive groups Leavening agents -baking powder (baking soda and cream of tartar) Ph control agents -acidulants_________ -alkaline compounds:______ Preservatives -salt sugar, sodium nitrate, potassium sorbate ```

Malik acid, tartaric acid, citric acid vinegar, phosphoric acid Sodium hydroxide

Last of the additive groups thx gosh Sweeteners No nutritive sweeteners:aspartame, saccharin Nutrigenomics sweetness: sucrose, lactose, fructose maltose Sequestration (cheating agents) -citric acid, polyphosphates, EDTA Stabilizers and thickeners -starch, pectin, gums, cellulose, gelatin

...bleh

Dispersions Many food and beverages are dispersions where a discontinuous phase is dispersed in a continuous phase Examples include solutions, ______, gels, foams, aerosols,smoke and ______

Suspensions and emulsions

Louis Pasteur | His discoveries in germ theory and development of ----- make him a famous food scientist

Pasteurization

Cold plasma

Miniature probes

Gastronomy

Functional Interaction of nutrients with metabolic processes

Probiotics Prebiotics Prions

Toxicology Study of toxins in the environment and how they affect human health Topics of interest: -poly aromatic hydrocarbons such as _____ -some nanoparticles may have toxicity

Acrylamide

Chemometrics

Remember this! 10 New processing techniques ... Basic research focuses on ... There are a lot of government agencies and regulations that ...

Continue to be developed General problems apply to the food industry

Food chemistry ch. 11

Scenarios | Message:---

Foods are chemicals

Food chemistry

``` Chemistry of our foods Everything good/bad is a chemical Categories Nutrients (carbs fats proteins etc.) Preservatives and food additives Preservatives Toxins ```

``` Water Is the most abundant chemical in foods It may be a solid, liquid or gas Known as the _______ It is important for? ```

Universal solvent | For safety and quality of products

Water activity

``` Water activity of some foods Fresh meat (70% water) - 0.985 Bread (40% water ). - 0.96 Raisins (27% water) - 0.60 Macaroni (10% water) 0.45 Potato chips (1.5% water) 0.08 ```

...

-ability to retain moisture during the application of external forces like heating, grinding and pressing is ________ The presence of hydrophilic and charged groups contributes to the WHC

Water holding capacity

Disaccharides | Dietary fiber

Gerlarinization | Retrogradation

``` Lipids Defined as chemical compounds that are ______ in organic solvents but _______ in water Three main groups of lipid: Triglycerides - triacylglycerol Phospholipids- lecithin Cholesterol ```

Soluble | Not soluble

Saturated | Unsaturated

Same side | Opposite side

Fractionation Hydrogenation (fresco) Hydrolysis (break stuff apart)

Interstenification Oxidation Polymerization (bring stuff back together)

Polymers

Primary Secondary Tertiary Quaternary

Denature ruin Do not denature Hydrolysis

Enzymes Are specialized proteins that ______ specific reactions converting substrates to products Enzyme examples:

Catalyze polygalacturonase in peach: bruising Polyphemyloxidase in Apple: browning ^know these

Hydrolysis Oxidation reduction Polymerizatin

``` Chemicals added to foods Food additives -preservatives and various functional additives -colors -favors Indirect additives Remember ______ is illegal ```

Adulteration

Preservatives Salt and sugar Organic acids and salts

Food additive Functionally Intentional additives

Indirect additives

``` Food additive types cont. emulsifiers Enzymes Flavoring Humectants ```

- lecithin, monthly erodes, sodium phosphate - pectin are, glucose oxidase, invert ads - essential oils, mono sodium glutamate - fructose, glycerine, sorbitol, propylene glycol

Malik acid, tartaric acid, citric acid vinegar, phosphoric acid Sodium hydroxide

...bleh

Dispersions Many food and beverages are dispersions where a discontinuous phase is dispersed in a continuous phase Examples include solutions, ______, gels, foams, aerosols,smoke and ______

Suspensions and emulsions

_______ are a two phase systems in which one phase is dispersed in the other -oil in water (o/w) and water in oil (w/o) are examples -an ________ agent is required to stabilize an ________ (Butter) lecithin and several proteins may work

Emulsions Emulsifying Emulsion

Colors Natural and artificial colors differ in _____________ Plant and animal pigments contribute to natural colors

Structure and stability

Pigments in fruits and vegetables _______are water soluble compounds ranging from purple to orange (egg plant, radish, red potato) _______purple to red-yellow (beets) ______are fat soluble ranging from yellow to red-orange (carrots, tomatoes, peppers) _______have a prophyrin ring with Mg and green color (broccoli, lettuce, spinach)

``` Anthoayanins Betllains Carotenoids Chlorophyllis Know porphyrin ring ```

Pigments in meat _______primary pigment in meat My is a single polypeptide (glob in) with a specialized group called _________ (aka_______) A feature of the heme group is an iron (Fe) atom at its center with a binding site that can bond any atom that is able to donate a pair of electrons

Myoglobin Heme Prophyrin ring

``` Forms of Mb in meat Myoglobin (aka______): purple -reduce Fe+2 ________:red -oxygenation and reduced Fe+2 _________:grayish or brownish -oxidation and oxidized Fe+3 Nitrosylhemochrome: pink -cured meat (cooked) ```

Deoxymyoglobin | Nitrosylhemochrome

___________ is a pigment used to impart color to a food or beverage -natural colorant: annatto extract, turmeric, paprika, caramel color -Artificial colorant: synthetic compounds FDA views colors to as additives -FD&C colorants -Exempt colorants

Food colorants

``` FD AND C COLORANTS Certified as safe for _ood, _rug, or _omestic applications Color suppliers provide ______:water soluble for entire food ______:insoluble for food surfaces ```

F d and c Dyes Lakes

Exempt colorants _______from seeds of a tropical evergreen ________from dried cochineal insects ______from non enzymatic thermal processing of sugars Paprika extract

Annatto Cochineal Caramel

Flavors - natural or artificial and contribute uniformity to formulated foods along with quality _________are associated with particular products _______cherry or almond ________banana

Character impact compounds*** Benzaldehyde Isoamyl acetate

Producing food favors Food flavorists study natural flavors in foods and develop flavor additives -reaction flavors are produced by chemical reactions under specific conditions -__________are made by heating amino acids with reducing sugars Flavors items -_______: alcohol as solvent -_______: steam distillation -_______: oil-soluble extract

Maillard reaction products Extracts Essential oils Oleoresin

Flavor enhancers Protein hydrolysates perform both a flavoring and enhancers -whey protein, casein and soy protein are commonly used -__________is derived from soybeans -____________(MSG) is a flavor enhancer for the savory (umami) character in meat products

Hydrolyzed vegetable protein | Monosodium glutamate

``` Plant tissues _______-chlorophylls________, anthocyanins,_______ -_______-solanine, amygdaline -________-citric acid, benzoin acid Enzymes - papain Nutrients -vitamins, fiber ```

``` Pigments Carotenoids Betalains Toxins Preservatives ```

``` Factors affecting chemistry of plant tissue Temperature-reaction rates may vary Humidity ______ or spoilage Washing/soaking-________ Cutting/slicing-enzymatic change Heating- flavor and texture Freezing-slows reactions ```

Wilting | Leaching

``` Animal tissues Pigments-myoglobin and hemoglobin _____-proteases ______-flavor Substartes -physiological changes and microbial growth Nutrients - proteins, minerals (Fe, Zn) ```

Enzymes | Precursors

``` Factors affecting chemistry of animal tissues Cooking- colors, flavor, texture Drying-flavor Freezing-slows reactions Pasteurizing ___________ ```

Microbial reduction

``` Toxic compounds in foods Bacterial toxins-____________________ _________-aflation Pesticides- organochlorines (DDT), organophosphates (malathion) Endogenous (naturally present) toxins ```

Clostridium botulinum | Mycoloxins

Toxicity a chemical related to________ Large amounts of otherwise harmless chemicals may cause problems Additives with known toxicity are monitored and regulated with a _______ safety factor

Dose 100x Nitrite is known to be a potential toxin ******

Toxicity determination FDA must approve the use of all food additives to ensure safety -the _______is the dose above which adverse effects are produced Measures of dose-response -effective dose (ED 50) -lethal dose (LD 50)

The threshold level -dose which something goes wrong | Vomiting

The Ames test Developed to identify what? Based on______ As bacterial cells are different than human cells, confirmation in animals (rats) is another step

The mutagenic potential of chemical substances | The testing response of batteries cells to chemical substances

``` Remember this! Everything we eat is... Toxicity is related to... Preservatives are effective for... The dispersion of two immcible liquids.... ```

Dose Preventing microbial activity in foods Two immiscible liquids called an emulsion

Nutrition chapter 12

Nutrients in foods The main function of food is to provide us with ------ in the form of calories (kilocalories) Carbohydrates, lipids, proteins, and alcohol provide calls Too many or too few lead to health problems

Energy

Non caloric items Vitamins and minerals do not provide calories but are necessary -deficiency diseases result if not in diet _______does not provide energy but does advert or decrease some problems Water and oxygen are key

Dietary fiber

Proteins _______acids are ones that the body can't synthesize - (8-9 total) lysine, methionine, tryptophan, valine Excessive protein consumption may result in problems -lack of glucose for the brain -ketoacidosis (excess ketones) -high area in urine

Essential amino

``` Recommended protein intake 0.8 g/kg of body weight (female) -40 g for 50 kg (110 #) 0.9 g/kg of body weight (male) -90 g for 100 kg (220 #) _______of caloric intake ```

10-15%

Lipids _________acids are required in the diet for absorption of fat-soluble vitamins and because they aren't synthesized by the body ______are required for proper brain function and to produce key hormones -progesterone and testosterone

Essential fatty acids | Sterols

Lipoproteins -water soluble substances that transport fat and cholesterol in blood -low density lipoproteins (_____) carries cholesterol from liver to body cells Very-low-density lipoproteins(____) carry cholesterol and TGs from liver to body High density lipoproteins (_____) carry cholesterol back to the liver

LDLs VLDLs HDLs

Excessive lipid intake will.....

Accumulate in arteries (heart disease) and contribute to overall weight gain (obesity)

Recommended lipid intake Less than or equal to_____of calories from total fat Less than or equal to 10% of calories from saturated fat No more than 300 mg of cholesterol

30%

Carbohydrates Should be the main source of calories in a diet __________an Animal starch stored in muscles as a source of energy When glycogen requirements are met, excess glucose is converted to fat

Glycogen

Excessive carbs Besides accumulating fat With eating too many calories

Dental caries | Diabetes

``` Recommended carb intake Lower limit:____of calorie intake Upper limit: 75% of calorie intake Sugars: <10% of calorie intake Fiber:20-35 g/day ```

55%

Vitamins and minerals Vitamins are cofactors for enzymes and affect metabolism _____soluble vitamins include B-vitamins and vitamin C ____soluble vitamins include A,D,E,and K Minerals are also cofactors or key parts of the body (bone, blood)

Water | Fat

``` Water and electrolytes Too little water causes dehydration and too much dilutes electrolytes Electrolytes are ______of minerals -sodium (Na+) -potassium (K+) Osmotic pressure and blood pressure ```

Iconic forms

Alcohol ______provides 7 kcal/gram and is the fourth source of calories A moderate amount one glass of wine, 12 oz beer, or one mixed drink is recommended by doctors Excessive consumption leads to: Weight gain Impaired motor skills Poor judgement

Ethanol

Grains are a source of carbs and ________ ______removes dietary fibers so many people now seek whole grain products Oat fiber is a good form of fiber

Dietary fiber | Milling

Vegetables provide minerals, vitamins, and dietary fiber Vegetable fiber is high in____ and lower in cellulose than fiber from grain Veggies are high in moisture and low in fat and sugar

Pectin

Fruits Contribute vitamins, minerals and fiber to the diet Have more sugar and less starch than veggies Processed juices have less ______than whole fruits

Dietary fiber

Dairy Milk products are high in calcium, protein, potassium and vitamin D Many cheeses are high in ______ Lactose-intolerant individuals may consumer _____ which is low in lactose but delivers calcium and vitamin D

Fat | Yogurt

Protein foods _____primary nutrient delivered by this group -meats, beans, eggs, nuts Many are also rich in B-vitamins, iron and zinc Animal products tend to be higher in fat, minerals, and balanced proteins

Protein

Oils Fats are solid at room temperature and have a higher levels of saturated fat's then oils peanuts soy beans sunflower seeds and canola seed or sources oil provides______and are needed for absorption of fat soluble vitamins

Essential fatty acids

Digestion Enzymes are largely responsible for the _____ or breakdown of food molecules into absorbable units _______are protein molecules that cause chemical reactions to occur without being altered in the process Enzyme names usually end with "____"

Digestion Enzymes Ase

Absorption _______occurs when digested nutrients enter the bloodstream through capillaries of the small intensities -nutrients must pass through _______ lining the intestine ________is degrading of large molecules into smaller ones ________is the reassembly of small molecules into larger ones

Absorption Mucosal cells Catabolism Anabolism

_______is the delivery of nutrients and oxygen to all of the body's cells by the vascular (aka circulatory) system Exchange of nutrients and wastes take place across the walls of capillaries Small molecules enter blood directly in intestinal capillaries and move to the liver via the _______then on to the heart by the ________

Transport | Two veins don't worry about names

Digestive disorders Constipation, irritable bowel syndrome, flatulence/belching, acid reflex, ______________ (bacteria can get into wound of an ____)

Ulcers (Helicobacter pylori) | Ulcer

Nutritional deficiencies Lack of adequate cofactors can lead to this Reduced intake of calories may be due to several situations:

Starvation anorexia bulimia kwashiorkor limited protein Marasmus limited calories

``` Deficiency diseases Anemia- iron Beriberi- thiamin Goiter- iodine Osteoporosis:____ Rickets: vitamin D Scurvy: vitamin C ```

Calcium

Obesity Major problem around world not just U.S. _______ refers to the consumption of calories in contrast to the energy burn through activity

Energy-balance

``` Factors that influence obesity Food consumption Caloric density Level of _____ Genetics Dietary patterns ```

Physical activity

``` Remember this! Foods are good sources of... Responsible consumption of alcohol can be enjoyable but... But ruined deficiency disease... Digestion is a metabolic process to... ```

Nutrients Too often it is abused and misused Develop slowly Extract nutrients from foods