nutrition ch. 12

aka transgenic organism; any organism created by genetic engineering. - FDA remains confident approved varieties are safe to consume.

GMO

enforces pesticide tolerances in all foods except meat, poultry, and certain egg products.

FDA

substances added to foods, either directly or indirectly. Both are regulated by FDA

additives

the pursuit of integrative healthcare and holistic disease prevention

alternative health care

absorb moisture to keep salt adn powdered food products free-flowing. - no known health risks when used properly.

anticaking agents

inhibit mold and fungal growth. - salt increases risk of developing HTN, especially in sodium-sensitive individuals.

antimicrobial agents

food and package are sterilized separately before the food enters the packaging.

aseptic processing

nitrates and nitrites act as preservatives, especially to prevent the growth of c. botulinum; often used in conjunction with salt.

curing/pickling agents

manipulation of the genetic makeup of any organism with recombinant DNA technology. - involves techniques for transferring foreign DNA into an organism that has improved food production and yield for decades.

genetic engineering

chance that injury will result from use of a substance

hazard

incidentally added as contaminants such as pesticide residues; as many as 3,200 substances

indirect food additives

include plant oils with increased levels of omega-3 fatty acids and crops that produce pharmaceuticals

output traits

moderately high temperatures are used for about 15-30 minuets to inactivate enzymes and kill microorganisms, especially in milk.

pasteurization

interest in mind-body-emotion-spirit connections, self-help, leadership, and life-balance topics

personal development

danger zone temperatures for bacteria proliferation:

40-140 F

partnership between local food producers and consumers

Community supported agriculture

typical sources: undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits/vegetables, contaminated water. - onset: 1-8 days. - symptoms: severe (often bloody) diarrhea, abdominal pain, and vomiting. Usually little or no fever is present. - more common in children 4 years or younger. Can lead to kidney failure. - duration: 5-10 days.

E. coli

decides that pesticides cause no unreasonable adverse effects on people and environment, and that benefits of use outweigh risks of using it.

EPA

strengthened food safety system of FDA. - new tools for inspection, compliance, and holding imported foods to same standards as domestic foods. - directs the FDA to build a national food-safety system that is integrated and in partnership with state and local authorities. - several government agencies are at work on problems regarding food safety. - CDC established national outbreak reporting system to alert the public of outbreaks.

Food safety modernization act

no medically verified or reported illnesses or diseases linked to consumption of GMO crops or ingredients in foods derived from currently available GMO crops

GMO products

has reduced chemical pesticide use by over 35%. - increased crop yield by over 20%. - increased farmer profits by almost 70%. - value added to be over $130 billion.

GMO technology

typical sources: raw produce; contaminated drinking water; uncooked foods and cooked foods that aren't reheated after contact with an infected food handler; shellfish from contaminated waters. - onset: 15-50 days. - diarrhea, dark urine, jaundice, and flu-like symptoms (fever, headache, nausea and abdominal pain). - duration is variable; 2 weeks up to 3 months.

Hepatitis A

typical sources: unpasteurized milk, soft cheeses made with unpasteurized milk; ready to eat deli meats. - onset: 9-48 hours for GI symptoms, 2-6 weeks for invasive disease, 14-42 days for severe symptoms. - symptoms: fever, muscle aches, and nausea or diarrhea. - during pregnancy, women may have mild flu-like illness, and infection can lead to preterm delivery or stillbirth. - duration: days to weeks.

Listeria

monitor meat, poultry, and certain egg products

USDA

delay food discolorations from oxygen exposure; reduce rancidity from the breakdown of fats; maintain the color of deli meats; prevent the formation of cancer-causing nitrosamines. - approximately 10% of people have a sulfite intolerance. Symptoms include difficulty breathing, wheezing, hives, diarrhea/cramps, and dizziness. Sulfites are used as preservatives in some foods and beverages.

antioxidants

effective for treating migraines and improving mental alertness. - possibly effective for improving memory, pain, Parkinson's disease, athletic performing, and glucose metabolism in diabetes. - prudent dose of caffeine is 200-300 mg/day

benefits of coffee consumption

high doses cause anxiety, increased heart rate, insomnia, increased urination, diarrhea; GI upset. - worsens ulcers and heartburn, relaxes sphincters. - mildly increases calcium excreted in urine. - withdrawal symptoms include headache, nausea, and depression; tapering off over a few days may avoid these problems. - heavy use increases BP, LDL and triglycerides in blood.

caffeine

stimulant in natural form or as added ingredient. - 64% of caffeine intake as coffee. - 16% as tea. - 18% as soft drinks. - less than 1% as energy drinks. - does not accumulate in body. - not often consumed by itself; hard to separate its effects from those of cream, sugar, sweeteners, and flavors. - a cup of tea typically contains half the amount of caffeine as coffee.

caffeine

food is heated in containers to a temperature that destroys microorganisms. Heating also causes air to be driven out of the container, forming a vacuum seal that prevents air and microorganisms from getting back into the product.

canning

preservation is usually based on the combined or synergistic activity of several additives. - certain preservatives have been used for centuries and include salt, sugar, acids, alcohols, and components of smoke. - some other chemicals used include sulfur dioxide, benzoic acid, sorbic acid, and formic acid.

chemical preservation

typical food sources: improperly canned foods, especially home-canned vegetables; fermented fish; improperly stored baked potatoes. - onset: 12-72 hours. - symptoms: vomiting, diarrhea, blurred/double vision, difficulty swallowing, muscle weakness; can result in respiratory failure and death. - duration is variable; days to weeks.

clostridium botulinum

make foods more visually appealing. - tartrazine (FD&C yellow #5) can cause allergic symptoms such as hives and nasal discharge, especially in those allergic to aspirin. FDA requires all forms of synthetic colors used in a food to be listed on its label.

color additives

- prolonged shelf life of foods. - preference for rare meat and other undercooked foods. - more foods prepared in kitchens outside the home. - imported ready-to-eat foods. - centralized food production. - use of antibiotics in animal feeds. - use of immunosuppressant medications. - increase in number of older adults

contributors to foodborne illness

thoroughly cook meat, fish, poultry, and eggs. - beef, fish and pork: 145F; poultry: 165F. - check for doneness with thermometer. - cook sprouts until steaming. - cook stuffing separately. - once cooked, consume food right away. - store leftovers within 1-2 hours. - serve cooked meat on clean plates. - for outdoor cooking, cook food completely at picnic site with no partial cooking in advance.

cooking food

reduces nutrient depletion of soil

crop rotation

intentionally added to food; more than 3,900 substances.

direct food additives

evaporates water

drying

recycling, green building, ecotourism, and eco-friendly home and office products

ecological lifestyles

suspend fat in water to improve uniformity, smoothness, and body of foods, such as baked goods, ice cream, and mayo. - no known health risks when used properly.

emulsifiers

limit calorie content of foods by reducing some of the fat content. - possible loss of fat-soluble vitamins and GI side effects if used in excess.

fat replacements

requires that any substance intentionally added to food is subject to review and approval by FDA, unless substance is generally recognized by qualified experts to be safe.

federal food, drug, and cosmetic act

bacteria or yeast makes acid and alcohol; minimizes growth of other bacteria and yeast.

fermentation

help bring out the natural flavor of foods such as meats. - some people are sensitive to the glutamate in MSG and after exposure experience flushing, chest pain, facial pressure, dizziness, sweating, tachycardia, nausea/vomiting, increased BP and headache.

flavor enhancers

impart more or improve flavor of foods. - sugar and corn syrup can increase risk for dental caries. Possible weight gain from excess calories.

flavoring agents

reduce food spoilage. - prevent undesirable changes in color and flavor. - increase safety of food distribution. - reduce the activity of enzymes that can change flavor and color of food.

food additives

does not make food radioactive; breaks down chemical bonds, cell walls, and DNA. - energy passes through the food, and no radioactive residues are left behind. - FDA approved for use with eggs (still in the shell), seeds, meats, spices, dry vegetable seasonings, and fresh fruits and vegetables. - Radura symbol required.

food irradiation

animals are given antibiotics to prevent disease and increase feed efficiency. - a 'withdrawal' period is required to ensure birds are free from antibiotic residues prior to slaughter. - a sample of these turkeys will be tested at slaughter for residues. - scientists are paying attention to resistant bacteria in food-producing animals.

foodborne illness and antibiotic resistance

most susceptible: - infants and children. - older adults. - those with liver disease, diabetes, HIV/AIDs, cancer. - patients recovering from surgery. - women who are pregnant. - people taking immunosuppressant agents, such as transplant patients.

foodborne illnesses

foodborne bacteria directly invade intestinal wall

foodborne infection

bacteria secrete a toxin into food before it is eaten, which causes harm to humans after the food is ingested

foodborne intoxication

freezing stops growth of microorganisms, which do not grow when temperature of food is below 15F.

freezing

the use of organic foods, natural products, nutritional supplements, and a wide variety of health and fitness pursuits.

healthy living

tapeworms, Trichinella spiralis

helminths

growing plants in soilless and nutrient-rich root mediums in controlled environments such as gutters and pipes. - rapid plant growth with greater yields. - reduced food and water waste. - plants free of weeds and soil-borne diseases, and the flexibility to farm in small spaces.

hydroponics

include herbicide tolerance, insect and virus protection, and tolerance to environmental stressors such as drought.

input traits

growing two or more crops in proximity

intercropping

radiation energy passes through food and controls growth of insects, bacteria, fungi, and parasites by breaking chemical bonds, destroying cell walls/membranes, breaking down DNA.

irradiation

introduce carbon dioxide into food products; no known health risk when used properly.

leavening agents

eats locally grown food

locavore

connects farmers with nearby school cafeterias (K-12). - serves healthy meals in school cafeterias. - improves school nutrition. - provides agriculture, health and nutrition education opportunities. - supports local and regional farmers.

national farm to school network

marketing strategy; does not guarantee a better nutritional profile or lead to better health for those who purchase and consume them

non-GMO/organic foods

#1 pathogen contributing to domestically acquired foodborne illnesses. - sudden onset; cause of over 90% of diarrheal outbreaks on cruise ships. - hardly, survive freezing, relatively high temps, chlorination. - causes illness in long-term care facilities.

norovirus

typical sources: raw produce; contaminated drinking water; uncooked foods and cooked foods that aren't reheated after contact with an infected food handler; shellfish from contaminated waters. - onset: 12-48 hours. - nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults; vomiting more common in children. - duration: 12-60 hours.

norovirus (human rotavirus)

enhance nutrient content of foods such as margarine, milk, and ready-to-eat breakfast cereals. - no known health risk if intake from such supplemental sources combined with other natural food sources of a nutrient does not exceed the UL set for a particular nutrient.

nutrient supplements

foods made from multiple ingredients are labeled as _____________ if at least 95% of their ingredients by weight meet organic standards.

organic

foods grown without use of synthetic pesticides, fertilizers or hormones; antibiotics; sewage sludge; genetic engineering; or irradiation.

organic foods

no conclusive proof that eating foods that bear the USDA organic symbol or were grown or raised using organic methods will automatically result in better health or nutrition.

organic foods

people choose these: - to reduce their synthetic pesticide exposure. - to protect the environment. - out of believe that they will improve the nutritional quality of their dietary patterns. - research indicates organic and conventional foods are not significantly different in their nutrient content or nutritional value. - organic label does not guarantee better health.

organic foods

established standards for foods that bear the USDA organic seal

organic foods production act

population whose survival is jeopardized due to harvesting at rate that exceeds the replenishing of stock

overfished species

any substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest. - includes insecticides, herbicides, fungicides, and rodenticides. - produce both beneficial and unwanted effects. - increases production and lowers the cost of food. - cosmetically attractive fruits and vegetables; no wormy apples. - prevent naturally occurring organisms that produce carcinogens.

pesticide

advised to eat up to 12 oz. of low-mercury fish each week, avoiding high-mercury fish (swordfish, shark, tilefish, and king mackerel).

pregnant women

wash hands thoroughly for 20 seconds. - keep counters, cutting boards, and equipment clean and sanitized. - prepare raw meat and vegetables separately. - don't follow five second rule for foods on floor. - thaw foods in refrigerator, cold running water, or microwave. - avoid coughing and sneezing over food. - wash fruits/vegetables thoroughly. - remove mold or discard food. - use refrigerated meat in 1-2 days; frozen in 3-4 months.

preparing food

extend shelf life of foods. - acidic or alkaline agents, antioxidants, antimicrobials, curing and pickling agents.

preservatives

one-celled animals, Crytosporidium and Cyclospora.

protozoa

live in or on another organism; human serve as hosts. - hardest hit in tropical countries with poor sanitation. - spread person to person, contaminated food, water, and soil.

protozoa and helminths

- buy frozen and perishable foods last. - place meats in separate plastic bags. - do not buy food from damaged containers. - buy only pasteurized milk and cheese. - buy only enough produce for 1 week. - avoid buying slimy, brownish, or dry produce. - observe sell-by and expiration dates. - follow food recalls.

purchasing food

- wash and scrub all fresh fruits/vegetables thoroughly under running water to remove bacteria and soil. - peel fruits/vegetables when possible to reduce dirt, bacteria, and pesticides. Discard outer layers of leafy vegetables. Trim fat from meat and skin from poultry and fish. - eat a wide variety of foods from different sources. - choose organically grown foods. - read the label for pesticide safety information and apply insect repellents safely.

reducing exposure to pesticides

household refrigeration slows down the deteriorative effects of microorganisms and enzymes

refrigeration

manufacturers must give FDA information that: - identifies new additive. - gives its chemical composition. - states how it's manufactured. - specifics how amount is measured in food supply. - provides proof of safety. - outlines intended purpose. - additive cannot be used to hide defective food ingredients or deceive customers.

requirements for approval of a new food additive

Relative certainty that a substance will not cause injury

safety

depends on: - potency of chemical toxin. - concentration in food. - how frequently food is eaten. - consumer's resistance or susceptibility to the substance. - rural countries with higher than average pesticide exposure have increased incidence of lymph, genital, brain, digestive tract, and respiratory cancers.

safety of pesticides

typical sources: eggs, poultry, meat; unpasteurized milk or juice; cheese; contaminated raw fruits and vegetables. - onset: 6-48 hours. - symptoms: diarrhea, fever, abdominal cramps, vomiting. - can be fatal in infants, the elderly, and those with impaired immune systems. - duration: 4-7 days.

salmonella

bind and reduce water available to microorganisms

salt and sugar

bind free ions to prevent them from causing rancidity in products containing fat. - no known health risk when used properly.

sequestrants

heat kills microbes; chemicals in the smoke act as preservatives; water evaporates through drying.

smoke

impart a smooth texture and uniform color and flavor to candies, frozen desserts, chocolate milk, and beverages containing alternative sweeteners; prevent evaporation and deterioration of flavorings used in cakes, puddings, and gelatin mixes. - no known health risk when used properly.

stabilizers/thickeners

typical sources: unrefrigerated or improperly refrigerated meats, potato and egg salads, and cream pastries. - onset: 1-6 hours. - sudden onset of severe nausea and vomiting; abdominal cramps; diarrhea and fever may be present. - duration: 24-48 hours.

staphylococcus aureus

planting on hillsides by terracing slopes to hold water and retain topsoil

step farming

keep hot foods hot (above 140F) and cold foods cold (under 40F). - reheat leftovers thoroughly (165F). - store peeled, cut-up produce in refrigerator. - keep leftovers in refrigerator only for recommended length of time. - keep refrigerator under 40F. - with power outages, keep freezer/fridge door closed.

storing/reheating cooked foods

goals are to: - satisfy human food needs. - enhance environmental quality. - efficiently use nonrenewable resources. - sustain the economic viability of farm operations. - enhance teh quality of life of farmers and society.

sustainable agriculture

promotes fair, ethical, and sustainable business practices that promote a holistic worldview

sustainable economy

clause in the 1958 Food Additives Amendment that prohibits the direct addition to foods of a substance that causes cancer. - if additive is shown to cause cancer, even at a very low dose, it is taken off the market by the FDA.

synthetic chemicals

capacity of a substance to produce injury or illness at some dosage.

toxicity

scientific study of harmful substances

toxicology

foodborne bacteria produce harmful toxin as they colonize the GI tract

toxin-mediated infection

food is sterilized by heating it above 375F for 2-5 seconds

ultra-high temperature processing

can reproduce only after invading body cells, such as intestinal cells. - hard to test for viral infections; no easy test.

viruses