Culinary Nutrition- Exam 1
consistency brittleness :
"melts away in your mouth" ex: flakey pastry
Oleogustus taste receptor:
"taste for fat" -- medium and long chain esterfied fatty acids produce unique taste sensation
mouth feel consistency meaning:
( texture) firmness or thickness (e.g., viscosity, thickness) -- employs a sense of touch
What are unqualified health claims?
(authorized claims) are supported by scientific evidence
what are inorganic nutrients?
(do not contain carbon) -- minerals & water
what are organic nutrients?
(provide carbon) "Living" -- carbohydrate, fat, protein (contain Nitrogen), vitamins (contain Nitrogen)
example of nutrient content claims?
- "High," "Rich In," or "Excellent Source Of" = contains 20% or more of the DV per RACC - "Good Source," "Contains," or "Provides" = 10-19% of the DV per RACC - "More," "Fortified," "Enriched," "Added," "Extra," or "Plus" = 10% or more of the DV per RACC
What is food biotechnology?
- 1970's - DNA isolated from bacterium, duplicated, and inserted into another bacterium - rDNA transfer genetic material from one organism to another
what are the USDA legislation acts?
- Agricultural Marketing Act (1946) - Wholesome Meat Act (1967) - Egg Products Inspection Act (1970) - HACCP Final Rule (1966)
what are public health concerns ?
- FDA accepts GMO foods as posing no risk to health or safety - 75-80% of foods contain genetically engineered ingredients - However, consumers still feel the right to know what ingredients are in the foods they are eating
what are the 5 categories that can consider a food to be processed?
- Minimally processed (e.g., washed and / or packaged f/v's ) - Foods processed for preservation (e.g., canned or frozen f / v's) - Mixture of ingredients (e.g., cake mixes, salad dressing) - Ready-to-eat foods (e.g., cereals, lunch meats) - Convenience foods (e.g., frozen meals, pizza)
what does derived from bioengineering food labels mean and what are they?
- NOT considered BE foods w/ "Derived from Bioengineering" label - These labeled foods do not contain detectable modified genetic material - Voluntary for companies to disclose this on their products
what is the Federal Meat Inspection Act 1906?
- Passed in response to increased public awareness of slaughterhouse conditions and meat handling techniques after Upton Sinclair's The Jungle - Mandatory meat inspector examine fresh meat for safety, wholesomeness, and correctly labeled and packaged
what are the responsibilities of the FDA?
- Research / education - The Code of Federal Regulations - FDA inspections; -FDA enforcement of its laws -Allowable contaminants - FDA standards -Standards of identity, minimum quality, and fill
what is the National Bioengineered Food Disclosure Law?
- Standard defines BE foods - Requires food companies to disclose BE foods through several disclosure options
what 3 types of food borne illnesses cause pathogenic bacteria ?
- infection (~80% of bacterial FBI) - intoxication (aka poisoning) - toxin- mediated infection
what are sources of food flavors?
- natural flavor (ex: essential oils) - synthetic flavor : synthesized to primarily smell like a particular food
what does a Nutrition Facts panel include?
- serving size - servings per container - total calories - calories from fat - amounts of nutrients in a standard serving
what do structure / function claims have to include?
- the FDA has not evaluated the claim - the product is not intended to diagnose, treat, cure , or prevent any disease
what are common food additive preservatives?
- tocopherols (vitamin E) BHA, BHT : delay or prevent vegetable oils and salad dressing from rancidity as antioxidants - citric acid : antioxidant to prevent enzymatic oxidative browning
what are the 7 HACCP principles?
1. Assess potential hazards (e.g., biological, chemical, physical) 2. Identify critical control points (CCPs) 3. Establish quantifiable limits such as temperature for each CCP 4. Monitor CCPs to make sure the stay within rec'd limits 5. Take corrective actions, if needed 6. Verify that the system works through regularly evaluating records 7. Establish procedures for record keeping and documentation
what are the FDA "justifiable uses of additives" ?
1. Improve appeal of foods by improving their flavor, smell, texture or color 2. Extended storage life 3. Maximize performance: aids for food processing or preparation—texture, stabilizers, emulsifiers 4. Protect nutrient value - enriched or fortified foods
what are required food labeling contents?
1. List of ingredients by weight 2. Name and form of product 3. Net amount of food or beverage by weight, measure or count 4. Name and address of the manufacturer, packer or distributor 5. Nutrient content (Nutrition Facts)
sensory evaluation tests:
1. analytical tests - used to detect "difference" , objective 2. affective tests - used to detect "individual preferences" , subjective
what are examples of grain groups that MyPlate specifies?
1/2 grains consumed each day should be whole grain: whole wheat products, oatmeal, bulgur, brown rice
How many taste buds do we have?
10,000
what is the best yield grade?
1= best (highest yield & lowest waste )
supertaster statistic:
25% of the population are considered supertasters
what is the calorie value for the macronutrient carbohydrate ?
4 calories/ gram
what is the calorie value for the macronutrient protein?
4 calories/ gram
what is the food danger zone temperature range?
40 to 140 deg F
how many yield grades does beef have?
5 yields ; grades 1 to 5
what is the calorie value for the macronutrient fat / lipid?
9 calores / gram
what % of food borne illnesses are caused by bacteria? and what % of that are pathogenic (cause illness)
90% . -- 4%
What is the Maillard reaction with proteins in foods?
A reaction between reducing sugars and free amino acids (proteins) to form browning.
what is the Agricultural Marketing Act (1946)?
Administers the inspection and grading of raw and processed foods such as cereal, dairy, poultry, etc.
what are the other 4 classes of chemical composition of nutrients ?
Carbohydrates, protein, fat, and vitamins - more complex -hydrogen, oxygen, carbon -PRO & some VIT contain nitrogen & may contain other elements
3rd method to control food borne illness is :
Chill - refrigerate promptly! - Cold temperatures slow the growth of harmful bacteria - Refrigerate foods within 2 hours (1 hour if temp is above 90 deg F) (i.e., NEVER leave any perishable food in danger zone for longer than 2 hours) - Never defrost food at room temperature - Divide large amounts of leftovers into small containers - Keep the refrigerator temperature 40 deg F or below and the freezer at 0 deg F
what is bioengineered food labeling?
Companies have options to disclose GMO's: Text , Symbol, Electronic or digital link , Text message
4th method to control food borne illness is :
Cook - cook to proper temps - Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria that cause food borne illness - Use a food thermometer
what are recommendations to help plan diets?
Dietary Guidelines for Americans & MyPlate
Triangle Test
Difference test in which three samples (two of which are the same) are presented, and the odd sample is to be identified
What is the GRAS list and why was it created?
FDA listing of approved, legal to use ingredients allowed in foods, drugs, and cosmetics
what is the USDA responsible for enforcing?
Federal Meat Inspection Act 1906
what's a requirement for health claims?
Food must be a naturally-good source of one of six nutrients and must not contain more than 20% DV for fat, saturated fat, cholesterol, or sodium
what are high nutrient density foods?
Foods which are rich in nutrients but relatively low in calories. ~ contain more nutrients per calorie - ex: veggies, fruits, whole-grains
sour taste:
H+ concentration in acid containing foods
how is an ingredients list set up?
Lists contents in order from most abundant to least abundant based on weight in packaged foods (canned, bottled, boxed, and wrapped)
what is the Egg Products Inspection Act (1970)?
Mandatory inspection of plants producing egg products
what is the HACCP Final Rule (1996)?
Meat and poultry must implement mandatory HACCP programs
what is the Wholesome Meat Act (1967) ?
Meats that do not travel interstate must meet state inspections equal to federal guidelines. Includes provisions for the inspection of foreign processing plants
salty taste:
Na+ concentration found in salts, predominantly NaCl
what do all packaged foods must have ?
Nutrition Facts Panel & Ingredients List
what happens after a product is recalled by the FDA?
Once a product is recalled, the manufacturer has three alternatives : 1. It can allow the FDA to dispose of the food product 2. It can contest the government's charges in court 3. It can request permission of the court to bring the product into compliance under the law
Pair Comparison Test:
Question type: evaluate the sweetness of these two samples of canned peaches. Taste the sample on the left first. Indicate which sample is sweeter
What does RACC stand for?
Reference Amounts Customarily Consumed
what is the HACCP and what does it do?
The Hazard Analysis Critical Control Point (HACCP) concept refers to the steps tale to ensure quality control in the food processing industry
what is difference in Heath vs. Structure/function claims?
Unqualified and Qualified Health claims - "Lowers cholesterol" - Requires FDA approval Structure/function claims - "Helps maintain normal cholesterol levels" - FDA approval not needed but disclaimer required
what does Antioxidant mean from the U.S. food additive terminology?
a compound that inhibits oxidation, which can cause deterioration and rancidity - added to foods to neutralize free radicals -> increased shelf-life - ex: dry cereals, crackers, nuts, chips & flour mixes
what are color additives?
a dye, pigment or substance which is capable of coloring a product either directly or in combination with other substances
What is the FDA Food Code?
a set regulations defining the manufacture of food in the U.S. and is a reference for food safety guidelines in food establishment to promote safe practices
what are the causes of noroviruses?
about 50% of all food-borne gastroenteritis ("stomach flu")
Palatability definition
acceptable or agreeable to the palate or taste
What are intentional food additives & examples ?
added to food for certain functions : - salt acts as a preservative and provides taste - sugar, salt, corn syrup provide taste - leavening agents & emulsifiers provide texture or mouthfeel
what does anti caking food additives do for preparation or processing of foods?
agents keep dry ingredients flowing freely by blocking food absorbing moisture - helps to prevent formation of lumps (caking) - ex: salt, baking powder, confectioner's sugar
what do preservatives protect food from?
air, bacteria, fungi, and yeast that may promote food spoilage - lower the process of degradation
what does emulsifier food additives do for preparation or processing of foods?
allow smooth mixing of ingredients and prevent separation - ex os uses: salad dressings, peanut butter, frozen desserts
what does free radicals mean from the U.S. food additive terminology?
an unstable molecule that is extremely reactive and that can damage cells
what is the definition of processed foods?
any food changed beyond its raw state
what is a food additive definition?
any substance added to food - "any substance the intended use of which results or may reasonably be expected to result -directly or indirectly - in its becoming a component or otherwise affecting the characteristics of any food"
what are the causes of Staphylococcus aureus bacteria (food infection) ?
bacterial food-borne intoxication; toxin causes vomiting soon after ingestion
what does MyPlate say about calories?
balance is key to calories; enjoy your food, but eat less and avoid oversized portions
why do we have food labels?
because of fair packaging and Labeling Act - legally required
what are the causes of Clostridium botulinum bacteria (food intoxication) ?
blocked nerve function, resulting in vomiting, abdominal pain, double vision, and paralysis leading to respiratory failure and death; deadliest of all bacterial food toxins
kinds of heat transfer of water in foods:
boiling , simmering, streaming, stewing , braising
what are the functions of proteins in foods when heat is applied?
browing -- which contains Maillard reaction , enzymatic reaction, denaturation / coagulation , hydration
what do all claims have to be reviewed by and what are they?
by the FDA; Unqualified Health Claim (authorized claim) & Qualified Health Claim (emerging scientific claim)
Microbiological Food Spoilage (food borne illness):
caused by microorganisms - includes : bacteria, molds/fungus, yeast, viruses, parasites
Chemical Spoilage (food borne illness):
caused by: - contamination of food chemicals, like detergents, polishes, pesticides - excessive quantities of additives (MSG), preservatives (sulfites, nitrates) & spices - acidic reaction of foods with metal-lined containers (zinc, copper, aluminum, lead)
what happens to pregnant women from Listeria monocytogenes bacteria (food infection) ?
causes spontaneous abortion and stillbirth, fetal meningitis and blood infections
prevention of hepatitis A (norovirus) :
chlorination of drinking water, cooking food, good sanitation, vaccination
what is FDA product recall?
civil court action to seize or confiscate a product that is defective, unsafe, filthy, or produced under unsanitary conditions
1st method to control food borne illness is :
clean - wash hands and surfaces often -Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets -Consider using paper towels instead of sponges and rags to clean up kitchen surfaces
what are the 4 methods to control food borne illness ?
clean, separate, chill, cook
what foods does MyPlate say to reduce?
compare sodium in foods such as soup, bread, and frozen meals-- and choose the foods with lower numbers , drinks water instead of sugary drinks
what is a food ingredient definition ?
components included in a food which may be considered foods in themselves - usually extracted from agricultural products which can be processed (flour, sugar, tomato paste)
prevention of Escherichia coli (E.coli) Bacteria (toxin-mediated infection) :
cook foods thoroughly, general sanitation
prevention of Vibrio Vulnificus bacteria (toxin-mediated infection) :
cook shellfish thoroughly
how can you stop mold growth?
cooking and freezing can help stop it but do not destroy toxins already produced
prevention of noroviruses :
cooking destroys them
what are the causes of giardia lamblia (single-celled parasite) ?
cysts in human and animal feces, directly or via water
what is standard of fill?
defines the size of container which must be used to sell the product -- applied to primarily canned foods and grain products
what happens when heat is applied to carbohydrates in foods?
depends upon the type of heat-- - Moist heat -> sugars go into solution - Moist heat -> starches gelatinize - Dry heat -> sugars caramelize
what are flavor extracts?
derived from aromatic plants (vanilla) - dissolved in alcohol
what are Structure/ function claims?
describe the role of a dietary ingredient in maintaining normal structure, function or general well-being (e.g., calcium builds strong bones)
how are yield grades determined in meats?
determined between the 12th and 13th rib
what to do if food is moldy?
discard it, clean the area where it was stored, and check neighboring foods to see if they are contaminated
what are the "vary the vegetables " MyPlate specifics?
divided into 5 groups : dark green, starchy, red/orange, beans and peas, and other veggies (w.g., cauliflower, eggplant)
what are the common sources of giardia lamblia (single-celled parasite) ?
drinking untreated water from streams contaminated with animal feces; in day-care centers where diapers are changed and hands and surfaces are not thoroughly washed
Radiological (food borne illness):
due to radioactive foods from nuclear power plants or weapons
what are the common sources of noroviruses?
eating food contaminated with virus or touching contaminated surface and then putting fingers in mouth ; shellfish can be contaminated in water polluted with feces
what does umami do to food?
enhances flavors already present in foods without imparting their own flavor
umami taste receptor:
enhances the flavor of foods -- glutamate, an amino acid (protein)
in structure/ function claims what are companies responsible for?
ensuring accuracy and truthfulness of claims
what is an enzymatic reaction with proteins in foods ?
enzyme acts on phenolic compound in the presence of oxygen - all enzymes are proteins, so are subject to denaturation and coagulation in foods -- rennin in cheese production & papain and bromelian in meat tenderizing
sensory ( subjective ) tests:
evaluations of food quality based on sensory characteristics and personal preferences as perceived by the 5 senses -- large group of untrained consumers (panel) -- ex: Hedonic
Sensory (objective) tests:
evaluations of food quality that rely on numbers generated by laboratory instruments that are used to quantify the physical and chemical differences among foods -- small group of trained personnel (panel) -- Ex: Triangle, Paired Comparison
when is new editions of the FDA Food Code published?
every 4 years
what are common sources of Listeria monocytogenes bacteria (food infection) ?
everywhere in environment
Organoleptics definition:
factors affecting the taste of foods; genetic variation, temperature of food, color of food - often deceiving, individual variations - age, gender, degree of hunger
consistency viscosity or thickness :
fat free milk, whole milk, cream soup, pudding
what are the common sources of Escherichia coli (E.coli) Bacteria (toxin-mediated infection) ?
fecal contamination of water or food (ex: meats and produce)
what are the causes of Listeria monocytogenes bacteria (food infection) ?
flu like symptoms; more serious in high-risk groups (pregnant women, children, elderly ppl with compromised immunity)
what are preservatives ?
food additives used for freshness and safety
what is required to be on an ingredients list?
food additives, colors, and chemical preservatives
what are the common sources of hepatitis A (norovirus )?
food or water contaminated with feces
What are low nutrient density foods?
foods that contain fewer nutrients per calorie - ex: cakes, sugary drinks, French fries
when is an ingredients list required?
for foods with more than one ingredient
Who are DRI's intended for?
for healthy people to stay healthy, decrease chronic disease risk, and prevent deficiencies -- set for gender and various life stages (developmental stages)
what is the FDA responsible regarding foods?
for inspection and regulation of ingredients used in processed foods/ inspect facilities and manufacturing processes, set standards, oversee food labeling and regulate food additives
what does the USDA inspect and grade?
fresh meat, poultry, eggs, fruits, vegetables, dairy products (not fluid milk), grains, canned fruits/ veggies (not if processed)
what are the causes of Vibrio Vulnificus bacteria (toxin-mediated infection) ?
gastrointestinal upset but can be deadly in people with compromised immune systems
prevention of giardia lamblia (single-celled parasite) :
general sanitation ; thorough cooking
what does the GRAS List stand for?
generally recognized as safe
who are food or dietary supplements governed by? and what to they require?
governed by laws for foods, not drugs ; required to have Supplements Facts panel
norovisues defintion :
groups of viruses
what are common sources of Vibrio Vulnificus bacteria (toxin-mediated infection) ?
grows in warm seawater; in raw or undercooked shellfish, particularly oysters
prevention of campylobacter jejune bacteria (toxin-mediated infection):
grows slowly in cold temperature and is killed by heat; carefully store and thoroughly cook foods
what do antimicrobials inhibit?
growth of mold, bacteria, and yeast
consistency rubberiness:
gummy candy
what are qualified health claims?
has to have "not approved by FDA" disclaimer because it did not meet the significant scientific agreement test
what does the Dietary Reference Intakes (DRIs) recommend?
have recommendations for amounts of energy, nutrients and other food components
what happens when heat is applied to fats in foods?
heat application -> melting
what are the 3 functions of water in foods ?
heat transfer, universal solvent, chemical reactions
what is denaturation / coagulation of proteins in foods?
heat, acids, alcohol, mixing or beating (e.g., hardening of egg whites with heating)
what does humectants food additives do for preparation or processing of foods?
help to retain moisture and soft texture - ex of uses: shredded coconut, marshmallows, soft candies
bacteria :
in soil, on our skin, on most surfaces in our homes and in our food -- most are harmless, some are beneficial, and a few are pathogenic
what are the common sources of Clostridium botulinum bacteria (food intoxication) ?
in soil, water, and animal intestinal tracts; toxin produced when heat-resistant spores grow in low-oxygen, low-acid conditions; found in improperly home canned foods and foods held in large containers
Flavor definition:
individual of perception ; taste, odor (intensity) , mouth feel (consistency, astringency, chemesthesis)
what do food labels provide?
information about the nutrients in a food and how it fits into the diet
what are the functions of fats in foods?
insoluble in water
kinds of chemical reactions of water in foods:
ionization, changes in pH, salt formation, hydrolysis, food preservation, CO² release
what does MyPlate illustrate?
it illustrates proportions of five food groups : fruits, veggies, grains, protein, dairy
prevention of salmonella bacteria (food infection) :
killed by heat; thoroughly cook foods likely to be contaminated
prevention of parasites (norovirus) :
killed by thorough cooking; if raw fish is consumed, parasitic infections can be avoided by eating fish that has been frozen
what are the causes of campylobacter jejune bacteria (toxin-mediated infection) ?
leading cause of acute bacterial diarrhea in developed countries
what are the common sources of Clostridium perfringens bacteria (cafeteria germ) (food intoxication) ?
little oxygen gets to the center of large containers providing growth environment for these bacteria that thrive in low-oxygen environments; form heat-resistant spores (stage of bacterial life remaining dormant until environmental conditions favor growth )
what are the common sources of Staphylococcus aureus bacteria (food infection) ?
live in human nasal passages and transferred to food through coughing or sneezing; grow on food and produces toxins
what are the causes of hepatitis A (norovirus)?
liver inflammation, jaundice, fever, fatigue, and abdominal pain; can require months of recovery but does not require treatment nor cause permanent liver damage
what foods does MyPlate say to increase in one's diet?
make half your plate fruits and vegetables, make at least half your grains whole grains, and switch to fat-free or low-fat (1%) milk
what are standards of minimum quality?
mandatory requirements for tenderness, color, and freedom from defects in canned fruits and veggies - ex: canned foods that do not meet standard are labeled "below standard in quality; good food - not high grade"
what can food or dietary supplements contain ?
may also include nutrient claims or health claims along with structure/ function claims
what food category are yield grades only in?
meats
what are the MyPlate "Go Lean with Protein " specifics?
meats, poultry, marine, peas and beans, nuts and seeds
what is the simplest chemical composition of nutrients ?
minerals - chemical element (its atoms are all alike) -- ex: iron
what does Enrichment mean from the U.S. food additive terminology ?
modified by the addition of certain nutrients at levels established by federal standards in order to replace those lost during processing (refers to refined grain products) - ex: enriched all-purpose flour
what does Fortification mean from the U.S. food additive terminology?
modified by the addition of nutrients that were not present in the original food to deter nutrient deficiencies - ex: orange juice (calcium), salt (iodine to prevent goiter), cereal products (folate to prevent neural tube defects), milk (vitamins A & D)
sweet taste:
molecular configuration of hexose ring (sugars, glycols, alcohols, aldehydes)
what are examples of the flavor enhancer- umami?
monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or insinuate
what are the causes of salmonella bacteria ( food infection) ?
most common cause of U.S. food-borne illness; infected food source animals, human feces
what happens to macronutrients when prepared?
most common method of preparation includes water-- alteration of temperature - heating and cooling
how does the water content of a recipe affect preparation?
most common to apply heat is; hot water , boiling water, steam
what kind of parasite is trichinella spiralis ?
multicellular
can viruses multiply in food?
no, and are inactivated by cooking
do structure/ function claims need to have approval from FDA?
no; but must notify FDA
do food ingredients create safety concerns?
no; unless an individual possesses an allergy or sensitivity to an ingredient
viruses:
not classified as living or as cells since they cannot reproduce on their own
what claims do the FDA allow on labels?
nutrient content claims, health claims, and structure/function claims
what are examples of fat replacers in foods?
olestra, cellulose gel, carrageenan, polyextrose, modified food starch, microparticulated egg white protein, guar gum, xanthin gum
where do many types of mold/fungus (norovirus) grow?
on foods such as bread, cheese, and fruit
what are the causes of trichinella spiralis?
once ingested, these small, worm like organisms find their way to the muscles, where they grow, causing flu like symptoms
where are human viruses only able to reproduce?
only inside human cells
parasites (norovirus) defintion:
organisms that live at the expense of others - some are microscopic single-celled animals; others are worms large enough to be seen with the naked eye
What are non-essential nutrients?
our bodies can make them from other nutrients, so it is not essential that we consume them
What are essential nutrients?
our bodies cannot make them, so it is essential that we consume them
sources of glutamate:
parmesan cheese, tomatoes , mushrooms, sea weed -- addition of these foods as ingredients adds flavor to a recipe
bitter taste:
phenoids (grapefruit), theobromine (chocolate), caffeine (coffee), alkaloids (poisonous plants)
What are the 4 main categories of food borne illness?
physical , chemical, biological, radiological
Physical contamination (food borne illness):
physical objects that can end up in a food - ex: glass, staples, bones, wood, jewelry, nails, hair -- basically, any physical contaminant that is not meant for consumption
what are natural colors?
pigments derived from natural sources such as vegetables, mineral or animals
what are the common sources of salmonella bacteria (food infection) ?
poultry and eggs are the most commonly contaminated; contaminated meat, dairy products, seafood, fresh produce, and cereal have caused outbreaks
what does the common food additive preservative sulfites do?
prevent color and flavor changes in fruits and vegetables
what does the common food additive preservative sodium nitrite do?
prevented growth of clostridium botulinum in luncheon meats
what is the goal of food biotechnology?
produce new species or improve versions of existing ones (bacteria, plants, animals)
what do Stabilizers and thickeners, binders, texturizers food additives do for preparation or processing of foods?
produce uniform texture , improve mouthfeel - ex of uses: frozen desserts, dairy products, cakes, jams
what does leavening agent food additives do for preparation or processing of foods?
promote rising of baked foods - ex of uses: breads and other baked goods
how do antioxidants protect food?
protect foods vulnerable to degradation by oxygen
what are the functions of nutrients ?
provide energy (calories), provide building blocks for structures (bones, hair skin- cell membranes and structures ) , regulate body processes; ex; body temp, blood pressure, hormones and cell communication, & speed up reactions
What do nutrients do?
provide energy in form of calories (some), provide structure and regulate body processes
why do we have fat replacers in foods?
provide expected mouthfeel in reduced fat foods
what are the MyPlate Dairy specifics?
provides calcium, protein -- fat free, low fat, reduced fat milk, cheese, yogurt, calcium fortified soy milk
what is the purpose and history of Dietary Guidelines for Americans?
provides evidence- based food and beverage recommendations for Americans ages 2 and older : published every 5 years
what is a yield grade?
ratio of lean or muscle tissue to fat, bone and refuse on animal's carcass
what are the common sources of of trichinella spiralis?
raw and under cooked pork and game meats - fish are a common source of parasites because they carry the larvae of roundworms, flatworms, flukes, and tapeworms
what does the common food additive preservative calcium propionate do?
reduces mold
what does the FDA do ?
regulates safety and wholesomeness of processed foods, drugs, and cosmetics
consistency chewiness :
salt water taffy
what is hydration of proteins in foods?
same proteins are able to dissolve in water (milk, for instance) -- capable of gel formation
what are the MyPlate fruits specifics?
select from: pomes, berries, citrus, grapes, melons, drupes , 100% fruit juice
2nd method to control food borne illness is:
separate- don't cross contaminate -Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator -Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood -Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs -Wash hands, cutting boards , and utensils in hot soapy water after coming in contact with raw meat or poultry
what are the 5 senses used to evaluate foods?
sight, odor , taste, touch, hearing
what type of parasite is giardiasis lamblia?
single-celled parasites
What is FATTOM? and what does it stand for
six favorable conditions required for the growth of food borne pathogen,--kl food, acidity, time, temperature, oxygen , moisture
kinds of universal solvents of water in foods:
solution, colloidal dispersion, suspension, emulsion
what are the causes of Escherichia coli (E.coli) Bacteria (toxin-mediated infection) ?
some strains are harmless; others can cause serious food-borne infection - one strain in water contaminated by human or animal feces causes "travelers diarrhea" - produces a toxin causing abdominal pain, bloody diarrhea, fatal kidney failure
what are the 6 types of taste receptors on tongue?
sour, salty, bitter, sweet, umami, oleogustus
what is now > 93% of U.S. cops that are grown for GM seeds?
soybean, cotton, and sugar beets
what are the FDA content standards?
standards of: identity, minimum quality, & fill
what are nutrient content claims?
statements that highlight a characteristic of a food that might be of interest to consumers
what are health claims?
statements that refer to a relationship between a nutrient, food, food component, or dietary supplement and reduced risk of a disease or health-related condition
prevention of Clostridium perfringens bacteria (cafeteria germ) (food intoxication) :
store foods in shallow and small containers to reduce the risk of growth
what are examples of sweeteners?
sucrose (table sugar), fructose, sorbitol, mannitol, corn syrup , saccharin, aspartame (NutraSweet), Sucralose (Splenda) , acesulfame-K (Sweet One), Stevia
prevention of Listeria monocytogenes bacteria (food infection) :
survives and grows at refrigerator temperatures so infects ready-to-eat foods; heat hot dogs and lunch meats to steaming point and avoid unpasteurized dairy products
what is a certified color?
synthetic coloring agent which imparts an intense, uniform color and blend easily to create a variety of shades
Taste factor:
taste receptors in the papillae on the tongue distinguish : sour, salty, bitter, and sweet
What factors influence food choice?
taste, cost, convenience , self-expression, physical and spiritual being, and religion & culture
Hedonic Evaluation
testing consumer preference of how pleasurable she / he finds a food -- how much does one like or dislike a food ( range from like extremely well -> dislike extremely)
what is MyPlate based on and who's food guide is it?
the Dietary Guidelines and it's USDA's most recent food guide
what is a direct food additive?
the added to a food for a specific purpose - ex: anthem gum in salad dressings - often identified on ingredient food label
what is biotechnology?
the alteration of a gene in a bacterium, plant or animal for the purpose of changing one or more of its characteristics (previously called genetic engineering )
what are standards of identity?
the legal "definition" of a product name -- requirements for the type and amount of ingredients a food should contain in order to be labeled by its common name -- ex: fruit jam cannot be sold as "fruit jam" unless it consists of at least 45% of fruit
what is a bear common name & form of the product?
the name and form (crushed, sliced, whole) must reflect what the product is, what ingredients are used -- prominently displayed on the label, in a non-deceptive manner
What does the FDA have jurisdiction over?
the production of all foods, except for meat, poultry and egg industries
what are examples of enrichment or fortification in foods?
thiamin hydrochloride, riboflavin, folate or folic acid, beta carotene, ascorbic acid, vitamin D & A
prevention of Clostridium botulinum bacteria (food intoxication) ?
thorough heating and rapid cooling of foods
prevention of Staphylococcus aureus bacteria (food infection) :
thorough heating and rapid cooling of foods
what is an indirect food additive?
those that become part of the food in trace amounts due to its packaging, store or other handling
prevention of trichinella spiralis :
through cooking of meat; freezing pork at 5 deg. F for 30 days
why is color additives used in foods?
to : - Offset color loss due to exposure to light, oxidation, moisture or storage - Correct natural variations in color - Enhance color that occurs naturally - Provide color to colorless or fun foods
what is the purpose of standard of fill?
to eliminare consumer deception and fraud from industries
what are food labels designed for?
to help consumers make healthy choices
why are food additives used?
to maintain or improve safety & freshness - preservation - improve shelf life or storage time to improve or maintain nutritional value - fortification and enrichment improve taste , texture and appearance - palatability - flavor - color
what does MyPlate say about portion size?
to state the obvious, Americans are a value - conscious society-- too many individuals value quantity - portion sizes have increased - recognize that eating more food = consuming more calories - use a "doggy" bag
Where are taste buds located?
tongue, soft palate, pharynx, epiglottis
what are the common sources of campylobacter jejune bacteria (toxin-mediated infection) ?
undercooked chicken, unpasteurized milk, and untreated water
what are sweeteners in food products used in?
used in beverages , baked products, confections, table-top applications, processed foods
Why are additives used in foods?
varied reasons added to food: preserve, flavor, blend, thickener, color
How are viruses transmitted?
via the oral-fecal route (i.e. contaminated feces to the mouth) -- travel person-to-person or via a carrier (e.g., flies, water, food)
what improves or maintains nutritional value in foods?
vitamins, minerals , fiber, amino acids, enrichment or fortification
what nutrients do not provide energy?
vitamins, minerals, water
what is the 2nd simplest chemical composition of nutrients ?
water - hydrogen and oxygen
What nutrients provide energy?
yielding nutrients (provide energy = calories) -- carbohydrates, fats, protein