nsc 351 exam 1
BHT and BHA
-Most frequently used to retard oxidation in fatty foods thereby reducing rancidity
What criteria is needed to make a healthy content claim?
10%DV + no amounts of bad nutrients
Which legislation switched the responsibility of food safety from FDA to the manufacture
1938 FD&C act
On a health claim, what is the maximum %DV allowed of a nutrient we are trying to limit?
20% DV
"high" nutrient claim
20% more than the DV
The DV of sodium is:
2400mg
"light" nutrient claim
50% less fat
If the NOEL is 600 mcg/kg body weight, what is the ADI for this food additive?
6mcg
What is a common food additive(s) that enhances the keeping quality?
BHT & calcium propanate
Required 4 elements on every food label
Back panel - ingredient statement, a list of all ingredients added in descending order (highest amount to least amount) Back panel - Manufacturer name and address Front panel - Standard of Identity name of the food Front panel - Net weight of the contents expressed in ounces (Imperial) and grams (Metric)
what agencies are involved in food borne illness?
CDC of FDA
Phytochemicals
Chemicals in plant-based foods that are not nutrients but that have effects on the body.
functional foods categories?
Conventional foods (whole foods) Modified foods -Fortified -Enriched -Enhanced -Medical foods -foods for special dietary use
Who is responsible for determining if a food is a product or supplement?
FDA
1994 Dietary Supplement Health and Education Act (DSHEA)
FDA regulates both finished dietary supplement products and dietary ingredients. FDA regulates dietary supplements under a different set of regulations than those covering "conventional" foods and drug products.
True or False: Modified atmosphere packaging is also known as controlled atmosphere packaging.
False
2004 FALCPA
Food allergen labeling and consumer protection act (FALCPA) of 2004 - mandatory labeling of big 8 allergens
freezing food processing
Ice crystal formation controls available water, chemical and physical reactions are slowed
The FDA said foods labeled "healthy" must be:
Low in fat, saturated fat, cholesterol and sodium. must also contain at least 10% of the recommended daily value of either Vitamin A, Vitamin C, iron, calcium, protein or fiber.
Perishable, semi-perishable, non-perishable
Perishable: large amounts of water & protein Semi: food that keeps for a few months Non: foods that keep for many months with no loss
pre-biotic vs pro-biotic
Pre:Prebiotic fiber goes through the small intestine undigested and is fermented when it reaches the large colon (bananas) Pro: are live beneficial bacteria that are naturally created by the process of fermentation in foods like yogurt, sauerkraut, miso soup, kimchi, and others
What are manufactures required to do if they add an NDI to the supplement?
Tell FDA prior to marketing
what type of food additives improve/maintain texture/ consistency in a food?
Texture: humectants (glycerin & sorbitol), calcium chloride
When must there be a dual panel of foods label?
The Dual Column (formerly Dual Declaration) Label is used when the food requires further preparation, such as dry cake mixes, cereal or dry pasta products
what agencies supply food assistance?
USAID and Red cross
Which government agency and division supervises SNAP
USDA food and nutrition services
curing food processing
Use of salt to bind available water •A combination of salting and drying is used •Other ingredients that bind water are sugar and spices
What is a function of packaging?
Utility, communication, protect & preserve
what was removed from the old nutrition label
Vitamin a & c
Nutraceuticals
a food containing health-giving additives and having medicinal benefit.
potassium sorbate
antimicrobial preservative
1958 Food Additives Amendment
any substance intentionally added to food is a food additive and is subject to pre-market approval by FDA unless the use of the substance is generally recognized as safe (GRAS; the GRAS provision) (or otherwise excepted from the definition of food additive - e.g., color additive).
What daily calorie diet is expressed on nutrition facts panel?
based on a 2000 calorie diet
Functions of food additives include all of the following except:
clean ingredient statement
What does high pressure processing kill in food?
deactivates spoilage microorganisms eliminates needs for preservatives room temp processing partially deactivates enzymes
1906 Federal Food, Drug and Cosmetic Act
defined food drug and cosmetics
What does fermentation do to the nutritive value of food?
extends shelf life by creating acidic environment alters flavor & texture improves the nutritive value
True or False: HPP kills bacterial spores.
false
True or False: Modified food starch is added to food to promote shelf life.
false
functional foods
foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels
What is the difference in %DV between a "good source" and "high" nutrient content claim ?
good (10-19DV%) high (20DV +%)
What ingredient commonly found on labels is a source of glutamate?
hydrolyzed vegetable protein
Fat Free Nutrient Claim
less than 0.5 g per serving
"low" nutrient claim
less than 3 g of fat
what nutrient does canning improve in tomatoes and corn?
lutein
How does fermentation improve the nutrient content of a food?
makes food more digestible and food more easy to digest
three guidelines for use of health claim
must contain at least 10% of DV food bearing health claims, must contain 20% or less of the DV: total fat, sat fat, choles., sodium
1990 NLEA (mandatory 1994)
nutrition facts panel is mandatory on foods
what would a more consumer friendly name for irradiation be?
pasteurization
1938 pure food and drug act
rewrote 1906 pure food law provided the fda the resources to enforce the law FDA has jurisdiction of all food crossing state lines
calcium propionate
prevents mold growth in bread
Delaney Clause
prohibits adding cancer causing agents to food
what are chemical changes in food?
proteases break down proteins lipases break down fats or lipids polyphenol oxidases breakdown
drying food processing
removal of water to a safe level ◦Many ways commonly used in food processing
what was added to the new nutrition label
require added sugars updated daily values for nutrients calories from fat updated serving sizes Vitamins: vitamin D, calcium, iron, potassium calories bold letters
Glycerin
retain moisture; used to keep food soft
food fermentation
shelf life alters flavor improves nutritional value
Food spoilage vs contamination?
spoilage is visible contamination is not
structure/function claims
statements that characterize the relationship between a nutrient or other substance in a food and its role in the body
modified food starch
texturizer
xanthan gum
texturizer
True or False: If a product claims that it is 95% Fat free, 5% of the product is composed of fat.
true
True or False: Is this a structure function claim: "helps promote urinary tract health"
true
1960 Color Additives Amendment
use of color additives is subject to FDA approval
What was added to the new nutrition label except
vitamin c
What was taken off of the nutrition label EXCEPT
vitamin k
Lecithin
■Emulsifiers - make stable blend of oil and water
EDTA
■Sequestrants