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