HB 265

body mass index (BMI)

high BMI usually relates to higher body fat, but BMI may not provide actual information on body composition and body shape; in general, BMI provides a good measure of obesity

main fat functions

Fats are a major fuel source when we are at rest; fuel physical activity; insulating organs; regulating body temperatures.

Replacing saturated fat with carbs does not reduce the risk of cardiovascular disease (DG) -> true or false?

TRUE

When using a bottom-to-top shelving order, what determines the best place

based on minimum internal cooking temperatures 1 ready to eat food (top) 2 whole fish (seafood) 3 whole cuts of beef and pork (meat) 4 ground meat/fish 5 whole and ground poultry (bottom)

CDC's 4 steps of food safety

clean separate cook chill

general thermometer guidelines

clean and sanitize calibrate and recalibrate never use glass thermometers insert the thermometer into the thickest part

Purchase of grading?: Evaluating quality of food (grading: voluntary or mandatory?)

grading of meat, poultry, and eggs is voluntary and paid for by processors and packers beef- USDA prime, USDA choice, and USDA select, USDA standard, USDA commercial, USDA utility pork- no 1, no 2, no 3, no 4 and utility fresh shell eggs- US grade A.A., US grade A, and US grade B

¥ What's hot survey from National Restaurant Association (2017 results)?

#1: hyper-local sourcing; #2: chef-driven fast-casual concepts

Meatless Monday campaign in San Francisco

(campaign resulted in overall meat consumption)

dietary guidelines for americans

-every 5 years since 1980, a new edition of the DG has been published -definciencies of essential nutrients have dramatically decreased over the past century, but the rates of preventable chronic disease-related diseases have increased -3 key elements of healthy eating patterns: earing pattern, nutrient dense, and variety -2015-2020 DG do not focus on individual nutrients, not so much on specific foods, but rather on a lifelone dietary or eating pattern; recognizing cultural and personal traditions -a healthy eating pattern limits saturated fats, trans fats, added sugars, and sodium -> limit calories from added sugar (less than 10% of calories per day) and saturated fats (less than 10% of calories per day) -> limit sodium (less than 2300 mg a day, upper limit)

obesity

-more than 1/3 of the US adults are obese -about 70% of the US adults are overweight -all states had more than 20% of adults with obesity (in the early 90's, zero states had an adult obesity prevalence rate of more than 20%) -no significant relationship between obesity and education among men (among women, more likely to have obesity with less educated women) -which states had lowest obesity rate? (colorado, hawaii, massachusetts- 20% to less than 25%) -the south had the highest prevalence of obesity (35% or more- alabama, arkansas, louisiana, mississippi, west virginia) -obesity affects 1 in 6 children and adolescents in the US (since 80's, obesity prevalence among them has almost tripled)

whats new for 2015-2020 DG for Americans

-new DG "individuals should eat as little dietary cholesterol as possible" (used to be 300 mg cholesterol limit, but no specific upper limit amount for the first time since 1980) -in our class, we discussed that there were some lawsuits arguing that the new DGs mislead consumers

nutrition facts (nutritional label)- how to interpret nutrition facts

-start with the serving size; based on 2000 kcal -what nutritional information is listed on nutrition facts? total fat, saturated fat, trans fat, cholesterol, sodium, total carb, protein, etc -percent daily value (%DV): good source (10-19% of the DV for a nutrient): high in that nutrient (20% or more) -general guide to calories (high calorie-item: 400 calories or more per serving size) -usually you don't find the %DV for protein except a few circumstances

serving size examples

1 oz-equivalent of grains: 1 (1-oz) slice whole-wheat bread, ½ cup (1oz) cooked brown rice; ½ regular hamburger bun, 2 pancakes (4"diameter - 1oz).

carb, protein, and fat supplying....

4, 4, and 9 kcal per gram respectively

. TCS food may be stored in a refrigerator for a recommended time of up to ___

7 days

100 calories of steak vs 100 calories of broccoli

8 grams of protein vs 11 grams of protein- 3 cups

general recommendations

Focus on fruits; vary your veggies; get your calcium-rich foods; make half of your grains whole; go lean with protein; consume low-fat or fat-free milk; drink water instead of sugary drinks

How ketone body occurs causing the blood to become too acidic as a result of fat being burned for energy without any carbohydrates present

Ketogenic diet (heavily consuming fats and proteins)

types of vegetarians

Lacto-Ovo vegetarian is most popular in US (no eating of meat, fish or fowl but eating dairy and egg products). ⎫ Vegetarian diet is associated with lower cholesterol levels.

dietary recommendations

Majority % of macronutrients come from carbs (usually 50 to 60% of the typical American diet); usually found in plant foods ⎫ DV is 300g per day (based on 2,000 calorie diet) ⎫ 25 grams of fiber daily (or 20-35 grams, depending on citation). ⎫ Recommended kinds (check out USDA MyPlate ppt again)

One of best ways to ensure safety for seafood and shellfish

Purchasing them from an approved supplier- should be frozen

⎫ Examples of federal grade stamps for beef?

USDA prime, choice, select, etc

america's 5 deadliest diseases according to the CDC

alzheimer's, stroke, chronic lung disease, cancer, heart disease

two acceptable methods of calibration

boiling point 212 degrees F ice point 32 degrees F

⎫ Meaning of "inspected?"

both product and processing plant have met defined standards, it doesn't mean the product is free of microorganisms that can cause foodborne illnesses

vitamin b12 (coalamin)

can be stored in the liver, kidney and other body tissue, and is especially important for vegans.

fluoride

cavity prevention and bone health

calcium

critical for functions of bone, nerves, muscles, and kidney (our body regulates calcium level carefully and draws from bones if necessary).

american medical association declared obesity as a ___ since 2013

disease

how to handle obesity issue globally

french: imposed a soda tax in 2012; no restaurants can offer free refills of sodas and other sugary drinks since 2017 japan's "metabo" law (government-mandated waistline limit) mexico added a 10% surcharge on sugary drinks in 2014 philidelphia became the first major city to introduce a soda tax

choosing suppliers: meaning of an approved food source?

it has been inspected and is in compliance with applicable local, stage, and federal law, are reputable, have clean well-run warehouses, have a HACCP program, train their employees in food safety, use delivery trucks in good condition, deliver consistent product quality when your staff has time to receive them properly

potassium

linked to heart and kidney health

¥ Shellfish: Shellstock identification tag? Purpose? How long keeping? Who requiring it? ¥ Inspection procedures ( what are best ways to check temperatures)

live, molluscan shellfish must carry shellstock ID tags required by FDA, remain on until used, tags document when and where the shellfish were harvested and kept on file for 90 days a. Meat, poultry, and fish: insert the thermometer stem or probe into the thickest part of product. Meat and poultry must be purchased from plants inspected by the USDA or state department of agriculture b. MAP, vacuum-packed and Sous Vide food: insert the thermometer stem or probe between two packages without puncturing them. c. Liquids or other packaged food: open the package and insert the thermometer stem or probe into the food until the sensing area is immersed. d. Bulk liquids: fold the bag or pouch around the thermometer stem or probe, being careful not to puncture it. d. Live shellfish: Insert the thermometer stem or probe into the middle of the carton or case, between the shellfish, for an ambient reading. e. Shell eggs: check the air temperature of the delivery truck. Liquid, frozen, or dehydrated eggs must have a USDA inspection mark f. Frozen food should always be received frozen.

methods for preventing time temperature abuse

monitoring, tools and recording

fats

most calories-dense of the macronutrients (supplying 9 kcal/g)

difference between overweight and obesity based on BMI #

overweight: 25-29.9 obese: 30 or higher

iron

red blood cell formation

Chapter 8. Flow of Food: Preparation (minimum internal cooking temperature)

specific poultry, stuffing and stuffed meats / pasta -165 F for 15 seconds TCS food cooked in a microwave (egg, poultry, fish, meat) -165 F ground meat/seafood/ mechanically tenderized or injected meat -155 F for 15 seconds steaks/ chops of pork, beef, veal and lamb -145 F for 15 seconds roasts of pork, beef, veal and lamb -145 F for 4 minutes shell eggs for immediate service -eggs hot held for later service 150 F for 15 seconds -eggs cooked for immediate service 145 F for 15 seconds dishes that include previously cooked, TCS food/reheating food -165 F for 15 seconds within 2 hours fruits/veggies/ commercially processed RTE foods -135 F

definition/methods of cross contamination

the transfer of microorganisms from one food or surface to another. can be transferred from food or unwashed hands to prep tables, equipment, utensils, cutting boards, dish towels, sponges, etc

Generally speaking, produce should not be washed before it is stored to prevent decay. true or false?

true

Vacuum packing will NOT stop the growth of all kinds of microorganisms. If you open a package of MAP (modified atmosphere packaged - vacuum) fish and the package has bubble inside, this indicates the possible growth of pathogens (package should be discarded). true or false?

true

current nutrition facts vs new nutrition facts: FDA's changes to new nutrition label

what particular new changes? adding separate line of added sugar; calorie from fat is no longer written; serving sizes updated (accurately reflecting modern day American eating habits)

Which inspection is mandatory by USDA or state department of agriculture?

¥ Meat, poultry, and eggs (liquid, frozen, and dehydrated eggs)

FDA code in terms of thermometer accuracy

¥ checking internal temperature of food (accurate to +/- 2 °F). vs. air temperature (+/- 3 °F).

proteins

• main function: providing energy is not #1 main function. ⎫ Contributes to cell growth, repair, and maintenance. ⎫ Act as enzymes and hormones; strong immune system; ph balance and fluid balance ⎫ Essential amino (9) vs. nonessential amino acids (11) o Essential amino acids cannot be made in the body or cannot be made in the quantities needed, so it is essential for you to consume from food items ⎫ Reason for why plant proteins are sometimes called second-class proteins by some people? Because they are incomplete in one or more of the essential amino acids. ⎫ If you follow vegetarian diets, it is important for you to consume Vitamin B12 supplement.

educational campaign message for MyPlate/DG

⎫ "Enjoy your food, but eat less"; Making half of your plate fruits and vegetable ⎫ Make at least half your grains whole grains; Drink water instead of sugary drinks. ⎫ Switch to fat-free or low-fat milk (it is recommended to switch whole milk to skim or low-fat milk after age 2)

¥ General purchasing and receiving principles depending on food products:

⎫ (Refer to ServSafe textbook 6-5: Receiving temperature requirements for various types of food) ⎫ No specific temperature is mandated for the transportation of fresh produce, except cut items. c. Ultra-high temperature pasteurized and aseptically packaged food (note: different temperature requirement, depending on 1) UHT pasteurization, aseptically packaged, and 2) UHT pasteurization, not aseptically packaged )

Dietary supplement manufacturers are not required to obtain approval from FDA.

⎫ Best to get your vitamins naturally from foods (except vitamin B12 and Folic acid for some groups) o safest to get your calcium from foods that are naturally rich in calcium than from supplements ⎫ Taking calcium supplements as an adult is not really preventing osteoporosis (an increased risk of heart attacks and strokes in adults who take regular calcium tablets).

different types of temperature measuring devices and their uses?

⎫ Bimetallic stemmed thermometer for internal temp of food; not suitable for thin food. ⎫ Thermocouples come with interchangeable probes ⎫ Lazer or infrared thermometer: Measure surface temp, not designed for air nor internal temperature

main functions of carbs

⎫ Carbs are the body's primary source of fuel (energy); carbs spare protein from being burned for energy so that protein can be used to build and repair the body.

Protein deficiency is NOT a big concern in the USA.

⎫ Caution about high-protein diet (blood ammonia; colon cancer) ⎫ Avoid protein powder supplements for most general consumers.

Antibiotic study focusing 25 fast food restaurants (2017)

⎫ Chipotle and Panera have kept their A grade since 2015 (A for 2015, 2016, and 2017) ⎫ Subway: B+ in 2017 (F in 2015); Papa John's pizza: D in 2017 (F in 2015) ⎫ Antibiotic overuse (one of the biggest health concerns) - 23,000 deaths as antibiotic resistant infections.

trans fat

⎫ Definition of trans fat: Unsaturated fatty acids losing natural bonds; act like saturated fats in our body: Hydrogenation ⎫ Where are trans fats mostly coming from? processed food products provide approximately 80% of trans fats in the diet - baked goods (cakes and cookies, crackers, pies, and bread) represent 40% o Partially hydrogenated oil is added to prolong shelf life and to enhance the texture and flavor. o Trans fats occur naturally at low levels in meat and dairy foods. ⎫ Trans fat info required in the Nutrition Label, since 2006. ⎫ WHO guidelines: limit intake of trans fat to less than 1% of total calories (e.g., less than 2 grams of trans fat for 2,000 calorie) ⎫ Current DG guidelines: "keep your trans fat intake as low as possible." ⎫ FDA ruled that partially hydrogenated oils are not "generally recognized as safe" for use in human food in June 2015. o FDA sets 2018 deadline to remove trans fats from processed foods. o Trans fats banned in NYC restaurants since 2006. ⎫ Problem with zero trans fat: it can be expressed as zero trans fat under FDA regulations, as long as "the serving contains less than 0.5 gram of trans fat." o Fat label claims: less than .5g and 3g of fat per serving for fat-free and low-fat respectively

USDA MyPlate (current) USDA MyPyramid (old)

⎫ Examples of old My Pyramid food groups (Fruits, vegetables, grains, meat & beans, and milk) ; examples of new MyPlate food groups (Fruits, Vegetables, grains, protein, and dairy) ⎫ But, both MyPyramid and MyPlate are illustrations based upon the same food groups (although a few names are different) and quantity recommendations. The information about what (kinds) and how (amounts) much to eat has NOT changed.

check fat label claims

⎫ Fat free: less than .5 g of fat per serving size; low fat = 3g or less of fat (about one teaspoon of butter) ⎫ Meaning of reduced or less fat or light?

Storing specific food (please see the text book and PowerPoint handouts - check temp requirement too!)

⎫ Food that has been pasteurized at UHT and aseptically packaged can be stored at room temp. Once opened, store UHT, aseptically packaged food in the refrigerator at 41°F or lower.

recommended amounts based on 2000 kcal/day

⎫ Grains: 6-oz equivalents (at least half your grains whole grains) ⎫ Dairy: 3 cups ⎫ Protein: 5.5 oz-equivalents ⎫ Vegetables: 2.5 cups ⎫ Fruits: 2 cups

sodium (essential nutrient)

⎫ In addition to bad kinds of fats and added sugar, sodium is one of nutrients to reduce/limit. ⎫ Too much sodium can cause increasing risk of blood pressure, heart disease, & stroke ⎫ For a healthy general population - tolerable upper intake level (UL) is 2,300 mg per day (about 1 teaspoon of salt per a day) ⎫ From Nutrition Label, more than 500 mg in one serving means the food is a high sodium food. ⎫ 1,500 mg of sodium per day (AI - adequate intake) applied to whom? ⎫ Healthy people are recommended to consume less than 2,300 mg of sodium a day.

Similarities and differences between GI (glycemic index) and GL (glycemic load)

⎫ In general, a low glycemic response is preferable to a high glycemic response for our body system); Is all high-GI foods bad? Not really ⎫ Which one considered the amount (quantity) of carbs in foods? Glycemic Load ⎫ Not all healthy food items such as vegetable and fruits have low GI value. ⎫ High GI criteria: 70 or more (High GL - 20 or more)

Differentiate fat soluble and water soluble vitamins

⎫ In general, water-soluble vitamins are more likely than fat fat-soluble vitamins to be needed in the diet on a daily basis; fat-soluble vitamins can be usually stored in body until they are needed. ⎫ A, D, E, K are examples of fat soluble (D & K can be synthesized in our body) ⎫ Bs and C are examples of water soluble (B12 is the only water-soluble vitamin that can be stored in large amounts in the human body) ⎫ The body stores only limited amounts of water soluble vitamins. ⎫ In general, excessive amounts of fat-soluble vitamins are more likely to cause toxic side-effects, compared to water-soluble vitamins. ⎫ There are eight types of B-complex vitamins (focus on folic acid and vitamin B 12)

General guidelines for proper storage

⎫ Labeling food (What information should be included in labeling?): labeling rule that is packaged on-site for retail sale vs. for TCS food prepared in house for use on-site ->Name of food, prepared on-site, the date it was prepared, the date it should be sold, consumed, or discarded. Any food item not stored in its original container must be labeled. ⎫ Date marking (listeria monocytogenes are known to grow well at refrigerator temperature; date marking if it will be held for longer than 24 hours?) ->¥ Common name of the food or a statement clearly identifying it ¥ Quantity of the food ¥ List of ingredients in descending order by weight if the item contains two or more ingredients ¥ List of artificial colors and flavors in the food—chemical preservatives must also be listed ¥ Name and place of business of the manufacturer, packer, or distributor ¥ Source of each major food allergen contained in the food—this is not necessary if the source is already part of the common name of the ingredient ⎫ FIFO (rotate!) -> rotate products so the oldest inventory is used first ⎫ Even if you have labeling, do not store both chemicals and food items in the same cabinet.

If alcohol is consumed, up to one drink per day for women and up to two drinks per day for men (adults).

⎫ No studies have yet proved "directly" that alcohol boosts human health. ⎫ Negative relationship between alcohol consumption amount and academic performance.

New changes: according to new 2015 to 2020 guidelines:

⎫ Now, the USDA has removed the limit on cholesterol (past guidelines suggested a 300-milligram daily limit of dietary cholesterol) - "individual should eat as little dietary cholesterol as possible" ⎫ Key message: a high-quality fat diet may be key to weight management (& reducing heart disease).

Understand added sugar

⎫ One regular coke/sprite (12F oz, generating 140 calories) has approximately 38g-39g sugar amounts, which is almost 9-10 teaspoons of sugar amounts ⎫ Limit added sugars to less than 10% of calories per day (50 grams of added sugar if you follow 2000 calories) ⎫ Aspartame in amounts commonly consumed is safe and poses minimal health risk for healthy individuals (Dietary Guidelines).

Important to understand the function of glucose (simple carb)

⎫ Only metabolic fuel for the brain under normal conditions (preferred energy source) ⎫ In our body, all carbohydrate metabolism converts sugar to glucose.

frozen storage

⎫ Store frozen food at temperatures that keep it frozen. (0 degrees F or lower) ⎫ Freezing does not kill all microorganisms, but it does slow their growth significantly.

¥ Purpose of Time-temperature indicator (TTI): when to use it?

⎫ TTI determines if the products' temperature has exceeded safe limits during shipment (transportation) or later storage -not for checking the internal temperature of food product

difference between simple and complex carbs

⎫ The majority of carb intake should come from complex for general consumers. ⎫ Examples of simple carb? Milk sugar is galactose; fructose from honey and fruits ⎫ Examples of complex carb: starch and fibers in plants and glycogen in animals

dry storage

⎫ These areas should be kept between 50 to 70F and at a relative humidity of 50 to 60%. ⎫ Store dry food away from walls and at least 6 inches off the floor. ⎫ Keep dry food out of direct sunlight.

Refrigerated storages

⎫ This type of storage is designed to hold potentially hazardous food at 41F or lower. ⎫ Store cooked or ready-to-eat food above raw meat, poultry, and fish if these items are stored in the same unit (refer to storage order picture, 7-5 from ServSafe textbook)

major functions of vitamins

⎫ Vitamin C - forming collagen, effective antioxidant (aging); improving immune function o Side effects of too much vitamin C consumption ⎫ Vitamin A - healthy eyes; more serious concerns in under-developed countries ⎫ Vitamin D - called "sunshine" vitamin; regulating absorption of calcium/mineral in bone ⎫ Vitamin K - activation of blood clotting; usually made in the body (primary source) ⎫ Vitamin E - a highly effective antioxidant; reducing scar formation; easily destroyed by heat

main functions of micronutrients

⎫ Vitamins not made in our body enough (essential nutrients) ⎫ Not directly providing energies to our body, but indirectly help macronutrients function

Saturated fatty acids vs. unsaturated fatty acids (MUFA & PUFA)

⎫ Which ones are solid or liquid at room temperature? SFA - solid; USFA - liquid (think of olive oil) ⎫ Biggest sources of saturated fat in the US - pizza and cheese; whole milk; meat products ⎫ Most dietary fats should come from unsaturated fatty acids, since they are protective for cardiovascular disease, but too much fat (regardless of type) can be unhealthful - you should not increase consuming unsaturated fatty acids. ♣ Individuals 2 years and older have no dietary requirement for saturated fats. ⎫ Can saturated fatty acids be found in plants? Examples? Coconut, coconut oil, palm oil, cocoa butter ⎫ Nuts, avocado, canola, and olive oils are examples of MUFA. What about examples of PUFA? Salmon, omega 3 fatty acids ⎫ Provide less than 10 percent of total kcalories from saturated fats

cholesterol

⎫ Why cholesterol is not considered an essential nutrient? ⎫ Roles of cholesterols: Digesting fats, making bile acids and hormones, vitamin D, etc. ⎫ Two types of cholesterols: High-density lipo-protein (HDL) vs. Low-density lipo-protein (LDL) ⎫ Which is good or bad cholesterol? High blood level of LDL-cholesterol increase the risk of heart disease (LDL is bad kind of cholesterol) ⎫ Dietary cholesterol comes primarily from animal sources.

folate (folic acid)

⎫ especially important for "mothers-to-be" to prevent birth defects (forming DNA). o Pregnant women requires 600 to 800 micrograms folate daily (the recommended daily intake of folic acid for all women of childbearing age is at least 400 micrograms) o Meats and dairy products contain little folate. o Every woman needs to get enough folic acid; folic acid / folate is also important for men.