Culinary Nutrition Exam 1
Pathogens
-
Antioxidants
-A compound that inhibits oxidation, which can cause deterioration and rancidity -Added to foods to neutralize free radicals → increased shelf-life -E.g., dry cereals, crackers, nuts, chips, and flour mixes -Free radicals are unstable molecules that are extremely reactive and can damage cells
Critical Control Point
-A point, step, or procedure in a food process at which control can be applied -Food safety hazard can be: prevented, eliminated, and/or reduced to an acceptable level
Preservatives
-Air, bacteria, fungi, and yeast may promote food spoilage -Preservatives lower the process of degradation -Antioxidants protect foods vulnerable to degradation by oxygen -Antimicrobials inhibit growth of mold, bacteria, and yeast -Examples: Tocopherols (vitamin E), BHA, BHT to delay or prevent vegetable oils and salad dressing from rancidity as antioxidants; Citric acid Antioxidant to prevent enzymatic oxidative browning; Sulfites to prevent color and flavor changes in fruits and vegetables; Calcium propionate to reduce mold; Sodium nitrite to prevent growth of Clostridium botulinum in luncheon meats
How to read and interpret a food label
-All packaged foods must have a: Nutrition Facts Panel, Ingredients List 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) Nutrition Facts panel - Serving size, Servings per container, Total calories, Calories from fat (will be removed with new changes), Amounts of nutrients in a standard serving, Usually a percentage of Daily Values (DV), Daily Values are based on a 2000-calorie diet
Proteins
-Amino acids: building blocks of proteins -Carbon, hydrogen, amino group (contains nitrogen), acid group, and side chain -20 different side chains make 20 different amino acids Amino acids Essential vs. non-essential amino acids -Essential/indispensible: Cannot be made in the body so "essential" to eat them -If one is missing, body proteins are broken down to make new proteins -Non-essential/dispensible: Body can make them from other proteins so not essential to eat them -Amino acids link to form proteins -Provide Energy
Convenience's influence on food choice
-As a college student living on campus with no car may limit your access to grocery stores -In a dorm, there are limits on cooking a home-cooked meal and eating with family
The Dietary Guidelines for Americans (published every 5 years) including MyPlate
-Based on Dietary Guidelines -USDA's most recent food guide -Illustrates proportions of five food groups(Fruits, Vegetables, Grains, Protein, Dairy) -Balance Calories(eat less, avoid oversized portions) -Make half your plate fruits and vegetables; Make half grains; Switch to fat-free or lowfat 1% milk -Reduce sodium in foods like soup, bread, and frozen meals; Drink water instead of sugary drinks
Color (natural, synthetic)
-Beta carotene, natural and synthetic coloring agents provide color -A dye, pigment or substance which is capable of coloring a product either directly or in combination with other substances -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
Functions of heat on proteins
-Browning -Maillard Reaction: reaction of b/w sugar and protein = brown complexes -Enzymatic Reaction: enzyme acts on phenolic compound in presence of oxygen -All enzymes are proteins, so are subject to denaturation and coagulation in foods -Rennin in cheese production -Papain and bromelin in meat tenderizing -Denaturation/Coagulation (irreversible process) -Heat, acids, alcohol, mixing or beating (e.g., hardening of egg whites with heating) -Hydration -Some proteins are able to dissolve in water (milk, for instance) -Capable of gel formation
Nutrients and their basic chemical composition
-Carbohydrates -Proteins -Lipids/fats -Vitamins, -Minerals and water
Calorie values for macronutrients
-Carbohydrates= ~4 kcal/g(calories per gram) -Protein= ~4kcal/g(calories per gram) -Lipids/fats= ~9 kcal/g(calories per gram) -Alcohol: 7 calories/gram - NOT classified as a nutrient
Microbiological Food Spoilage
-Caused by microorganisms -Includes: Bacteria, Molds/fungus, Yeast, Viruses, Parasites
Influence of Religion on Food Choice
-Christianity(Bread and wine, Abstinence of meat on Friday during lent) -Buddhist (Some consider eating of flesh as cruel, so that vegetarianism is popular) -Mormon (Promotes avoidance of stimulants like coffee, tea, and alcohol; Animal flesh is sparingly used) -Judaism (Kashruth in Old Testament; Meat, dairy, and pareve group [milk and meat cannot be prepared together or consumed in the same meal]) -Islam/Muslim (Halal is permitted & Haram is prohibited foods in Koran; 1. Kosher and halal animals allowed, 2. Blood not allowed, 3. Improper slaughtering method not allowed, 4. Carrian[decaying carcass] not allowed, 5. Intoxicants like alcohol not allowed)
Methods to control foodborne illness
-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) -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 meats or poultry) -Chill(Refrigerate promptly; Cold temperatures slow the growth of harmful bacteria; Refrigerate foods within 2 hours or 1 hour if temp is above 90 degrees F; 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 at 40°F or below and the freezer at 0°F -Cook(Cook to proper temps; Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause food borne illness; Use a food thermometer)
Vitamins
-Contain Nitrogen -Organic compounds required by the body in small amounts which cannot by synthesized -Fat soluble - vitamins A, D, E, and K -Don't provide energy
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) -Do not require approval but must notify FDA Must include disclaimers -The FDA has not evaluated the claim -The product is not intended to diagnose, treat, cure, or prevent any disease -May appear on food labels too but are not required to notify the FDA or include disclaimers -The company is responsible for ensuring accuracy and truthfulness of claim
Carbohydrates
-Digestible—dietary -CHO is broken down in the small intestine to smaller; CHO units -Monosaccharide(glucose, fructose, galactose) -6-C hexoses not broken down further in digestion -Disaccharide(sucrose, lactose, maltose) -2 - six C hexose units -Polysaccharide(amylose, amylopectin) -AKA starch -Hundreds of six C hexose units -Provide Energy
Describe the types and functions of food additives (freshness & safety, food processing, nutrition)
-Direct food additive: Those added to a food for a specific purpose; Example: xantham gum in salad dressings; Often identified on ingredient food label -Indirect food additive: Those that become part of the food in trace amounts due to its packaging, store or other handling Why are food additives used? To maintain or improve safety and 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
FDA(Food and Drug Administration)
-Division of U.S. Dept. of Health and Human Services -Has jurisdiction over the production of all foods, except for meat, poultry and egg industries -Regulates safety and wholesomeness of processed foods, drugs, and cosmetics -Responsible for inspection and regulation of ingredients used in processed foods -Inspect facilities and manufacturing processes, set standards, oversee food labeling and regulate food additives -FDA Food Code(A set of regulations defining the manufacture of food in the U.S.; Reference for food safety guidelines in food establishment to promote safe practices; New editions published every 4 yrs Compatible with HACCP) -FDA Product Recall( As a policing agency, FDA has authority over materials used in the manufacture of food, drugs, and cosmetics; FDA can issue a recall if a product is suspected to be defective, unsafe, or unclean/unsanitary)
Minerals and water
-Don't provide energy -Simplest: Minerals(Chemical element ,its atoms are all alike; Example: Iron - 2nd Simplest: Water( Hydrogen and Oxygen) -Inorganic Nutrients that don't contain water -inorganic elements required for regulation of body processes or for body structure -Macrominerals(required in large amounts: Calcium, Potassium) -Trace elements(required in very small amounts like Fe[iron] & Zn [zinc])
Texture
-Employs a sense of touch(Brittleness, "melts away in your mouth"—flaky pastry, Chewiness—salt water taffy
Understand the Food Additive Terminology (Enrichment, Fortification, Antioxidant, GRAS)
-Enrichment: 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) -Example—enriched all-purpose flour -Fortification: modified by the addition of nutrients that were not present in the original food to deter nutrient deficiencies -Example—Orange Juice (calcium), Salt (Iodine to prevent goiter), cereal products (folate to prevent neural tube defects), milk (vitamins A & D)
Complex Carbohydrates
-Excess glucose is linked together for storage -Glycogen: storage in animal skeletal muscles and the liver -Starch: storage in plants -Fiber: a different type of bond links glucose molecules to make plant support structures -Humans cannot break this type of bond
How sight is used to evaluate food
-Eyes receive the first impression of foods Shapes, colors, consistency, serving size, and presence of any outward defects -Color: denotes ripeness, strength of dilution, and degree the food item was heated *Would you drink black water or clear Pepsi? *Consumers prefer the color of food matches it flavor *For example, oranges are the color orange, so most people would expect orange-colored drinks to be orange flavored *Food coloring acts as a cosmetic for your food
Viscosity (thickness)
-Fat free milk, whole milk, cream soup, pudding Rubbery-ness—gummy candy -Consistency—firmness or thickness (e.g., viscosity, thickness)
Flavoring agents (umami, sweeteners, flavor extracts)
-Food appeal can be improved by the addition of coloring and flavoring agents -Sources of food flavors -Natural flavor (e.g., essential oils) -Synthetic flavor -Synthesized to primarily smell like a particular food
FATTAOM(the six favorable conditions required for the growth of foodborne pathogens)
-Foods (high in protein), -Acidity (slightly acidic to neutral pH level), -Time (pathogens can multiply rapidly overtime in favorable conditions) -Temperature (danger zone of 40 to 140 deg F) - Oxygen -Moisture
Physical Contamination
-Foreign objects that can end up in a food(examples: glass, staples, bones, wood, jewelry, nails, hair) -Basically, any physical contaminate that is not meant for consumption
Functions of water in foods
-Heat Transfer -Boiling, Simmering, Streaming, Stewing, Braising -Universal Solvent -Solution, Collodial dispersion, Suspension, Emulsion -Chemical Reactions -Ionization, Changes in pH, Salt -Formation, Hydrolysis, Food Preservation, CO2 release
Taste's influence on food choice
-High motivator for food selection -Defined broadly by the sensory properties detectable in foods
Nutrient Density
-High nutrient density foods: contain more nutrients per calorie(Examples: vegetables, fruits, whole-grains) -Low nutrient density foods: contain fewer nutrients per calorie Examples: cake, sugary drinks, French fries -An equal calorie comparison
Flavor
-Individual perception -Combination of Taste, Odor, Intensity, Mouth feel, Consistency—firmness or thickness (e.g., viscosity, thickness), Astringency—dry, puckery feeling in the mouth (e.g., vinegar, lemon juice), Chemethesis—perceived "hot" or "cool"—salsa or spearmint; Flavor perception is the -Flavor Perception: Interaction of molecules responsible for aroma and taste(Some foods are easily perceived in the "raw" state like apples, onions, fresh fruits contain a natural/unique flavor aroma caused by many volatile substances in combination with sweet and acid on the tongue) -Unique flavor in raw state
Self-expression's influence on food choice
-Individuals may choose foods associated with a specific region or based on their ethnic identity -For example, foods habits in New England differ from those of Midwest, South, and West which may influence cooking of residents in those areas -1st generation immigrant from Japan is more likely to prefer traditional Japanese cuisine than 4th generation Japanese American (acculturation)
Functions of heat on fats
-Insoluble in water -Heat application -Melting
Lipids/fats
-Insoluble in water, only soluble in lipid solvents (ether) -Composed of triglycerides -Glycerol + 3 fatty acids -Saturated -Unsaturated -Monounsaturated -Polyunsaturated -Lipid types(Glycerol, fatty acids: chains of carbon atoms, acid at end Phospholipid, Phosphate, chains of carbon atoms) -Provide Energy
USDA (US Department of Agriculture)
-Inspection and Grading of Fresh meat, Poultry, Eggs, Fruits, Vegetables, Dairy products (except fluid milk), Grains, Canned fruits/vegetables (not if processed) -Responsible for enforcing 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 -Agricultural Marketing Act (1946), Wholesome Meat Act (1967), Egg Products Inspection Act (1970), HACCP Final Rule (1996)
Stabilizers and thickeners
-Maximize performance: aids for food processing or preparation—texture, stabilizers, emulsifiers -Produce uniform texture, improve mouthfee -Example of uses: frozen desserts, dairy products, cakes, jams -Name on label: Gelatin, pectin, carrageenan, xanthan gum
Pathogens
-Microbes that cause disease are called pathogen Bacterial: Salmonella Campylobacter jejuni Listeria monocytogenes Vibrio vulnificus Staphylococcus aureus Escherichia coli O157:H7 Clostridium perfringens Clostridium botulinum Virus: Norovirus Hepatitis A Parasite: Giardia lamblia Trichinella spiralis Herring Worms
HACCP
-Model used by food processors and establishment to prevent contamination -The Hazard Analysis Critical Control Point (HAACP) concept refers to the steps taken to ensure quality control in the food processing industry
Time and temperature control foods
-More susceptible for pathogens to grow and cause foodborne illnes) -Which type of food is presumably more dangerous? Answer is Ready-to-eat Foods -Require (Time-Temperature Controls) to prevent growth of microorganisms and production of toxins -TCS foods are high in protein and water!(like eggs, fish, milk, cheese, meat, chicken, and shrimp, potatoes, rice, bread, fruits, and vegetables)
Paired Comparison
-Objective Test -Evaluations of food quality that rely on numbers generated by laboratory instruments that are used to quantify the physical and chemical difference among foods -Small group of trained personnel (panel)
Triangle
-Objective Test -Evaluations of food quality that rely on numbers generated by laboratory instruments that are used to quantify the physical and chemical difference among foods -Small group of trained personnel (panel)
Cost's influence on food choice
-Often the 2nd most important influence on food choice -Food price can be a major barrier -Food choices change with amount of disposable income -Lower income societies → staple diet consists of grains or tubers and small amounts of protein with limited variety of f/v's available -Higher income societies → staple diet includes more meats, sweets and fats with wider assortment of f/v's
Physical and spiritual well-being's influence on food choice
-Physical well-being (Age, Gender, State of health -Spiritual well-being (Traditional health beliefs and practices in some cultures, Religious beliefs)
Palatability
-Pleasure provided by foods or beverages that are agreeable to the human palate or taste -The state of enjoyment of food -Taste is the most important factor in individual food choice
Organic foods
-Production of agricultural products without the use of conventional pesticides, fertilizers, or hormones -Farmland must be free of conventional fertilizers and pesticides for 3 years before producing a crop which can be sold as organic -Produced using allowed substances from the National List of Allowed and Prohibited Substances -Monitored by the USDA National Organic Program-authorized certifying agent, following all USDA regulations
Nutrients
-Provide energy in form of calories (some) -Provide structure -Regulate body processes -Essential nutrients: our bodies cannot make them, so it is essential that we consume them -Non-essential nutrients: our bodies can make them from other nutrients, so it is not essential that we consume them
The six types of taste receptors on tongue
-Sour -Salty(in addition to providing taste; Biologically has major extracellular cation; Brine = salty water[1-6 cups salt/gallon water]; Foods preserved in brine: Diffusion of some of extracellular Na to intracellular space, Increases protein's ability to hold water, seasoned/moister product, may also be more tender[ex deli meat], Improves palatability) -Bitter -Sweet(Sweet papillae remain the most intact throughout life, Foods that are sweet can be nutritious sometimes like Colostrum is sweet & breast milk is sweet & Fruit is sweet & nutritious) -Umami(5th taste ;Enhances the flavor of foods; glutamate is an amino acid[protein]; Sources of glutamate are Parmesan cheese, Tomatoes, Mushrooms, & Seaweed-->Addition of these foods as ingredients adds flavor to a recipe) -Oleogustus("taste for fat" ,Medium and long chain esterified fatty acids produce unique taste sensation) -Can be found in tongue, esophagus, epiglottis, soft palate -Taste Buds are Located on: Tongue, Soft palate, Esophagus, Epiglottis, and Pharynx
Nutrient content claim
-Statements that highlight a characteristic of a food that might be of interest to consumers -The Food and Drug Administration (FDA) has established specific descriptors -For example, "Free" is used on products that contain no amount of or only a trivial amount of fat, saturated fat, cholesterol, sodium, sugar or calories. "Fat-free" is only used if the food contains less than 0.5 grams per serving. -Examples: High," "Rich In," or "Excellent Source Of" or contains 20% or more of the DV per RACC or "Good Source," "Contains," or "Provides" = 10-19% of the DV per RACC
Health claims (qualified and unqualified)
-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 -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 -All claims are reviewed by the FDA 1. Unqualified Health Claim (authorized claim) 2. Qualified Health Claim (emerging scientific claim) Health claims -Unqualified health claims (authorized claims) are supported by scientific evidence -If there is emerging but not well-established scientific evidence, can have Qualified health claims -Must contain a qualifying statement -Ex.: qualified claims about cancer risk (tomatoes and cancer, green tea and cancer)
Factors that influence food choice
-Taste -Cost -Convenience -Self-expression -Physical and spiritual being -Religion and Culture Others: Cultural • Social • Convenience • Advertising • Availability • Emotional • Habit • Personal preference• Associations • Values/beliefs • Weight • Health • Nutritional value • Economical • Compulsion
How taste is used to evaluate food
-Taste receptors in the papillae on the tongue distinguish -Sour—H+ concentration in acid containing foods -Salty—Na+ concentration found in salts, predominantly NaCl -Bitter-phenols (grapefruit), theobromine (chocolate), caffeine (coffee), alkaloids (poisonous plants) -Sweet—molecular configuration of hexose ring (sugars, glycols, alcohols, aldehydes) -Average person has 10,000 taste buds -Taste Buds are Located on: Tongue, Soft palate, Esophagus, Epiglottis, and Pharynx
Hedonic
-Testing consumer preference of how pleasurable s/he finds a food -How much does one like or dislike a food(range from like extremely well to dislike extremely) -Sensory (subjective) Tests -Evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses -Large group of untrained consumers (panel)
Bioengineered foods
-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) -Past history of hybridization or crossbreeding (e.g., cattle, corn, dogs) to yield desirable results Food Biotechnology - 1970's - DNA isolated from bacterium, duplicated, and inserted into another bacterium - rDNA transfer genetic material from one organism to another - Goal: produce new species or improve versions of existing ones (bacteria, plants, animals) - Commercially available GM crops became available in mid-1990's - Now, >93% of U.S. soybean, cotton, and sugar beets grown from GM seeds -National Bioengineered (BE) Food Disclosure law was signed 7/2016 by Pres. Obama -Standard defines BE foods -Requires food companies to disclose BE foods through several disclosure options -
Functions of heat on carbohydrates
-When heat is applied: Depends upon type of heat -Moist heat: sugars go into solution -Moist heat: starches gelatinize -Dry heat: sugars caramelize
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
Food danger zone temperature range
40 to 140 deg. F for consumers and 40 to 135 deg. F for retailers
Chemical Spoilage
Caused by: -Contamination of food with 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)
Hazard Analysis
Determining content of a food's: -Natural toxins -Microbiological contamination -Chemical contamination -Pesticides -Drug residues -Decomposition -Parasites -Physical hazards
Radiological foodborne illness
Due to radioactive foods from nuclear power plants or weapons
Organoleptics
Evaluation of food using the 5 senses
CDC(Centers for Disease Control and Prevention)
Major U.S. Government agency involved in food regulation
Supertasters
People who have the highest sensitivity to all tastes, as well as mouth sensations in general, 25% of population are considered supertasters
The major causes of foodborne illness
Physical, Chemical, Biological, Radiological
5 senses
Sight, Odor (smell), Taste, Touch, & Hearing
