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Nutrition 1 (Semester I) > 10a. Food Labelling and Additives > Flashcards

10a. Food Labelling and Additives Flashcards

(147 cards)

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1
Q

Where do food labels appear?

A

On all processed foods

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2
Q

How might a consumer use a food label for better health?

A 
Type of fats/oils used
Sugar per serving
Salt per serving
Additives/preservatives/artificial colours
Nutrients
Calories
GMO
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3
Q

What information must be shown on a food label?

A 
Name of food
Processing method e.g. roasted, dried
Weight/volume
Ingredients
Preparation instructions
Storage instructions
Best before/use by date
Name/address of manufacturer
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4
Q

How are ingredients listed on food labels?

A

All must be included

In order according to weight (highest first)

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5
Q

When must the percentage of an ingredient be listed?

A

If it’s mentioned e.g. extra blueberries
If it’s mentioned in the name of the product e.g. blueberry and apple pie
If consumers would connect with an ingredient in a product e.g. fruit in summer pudding

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6
Q

What information is mandatory on the back of a food label?

A 
Energy - kJ and Kcal
Fat (total) + saturated
Carbs (total) + sugar
Protein
Salt (sodium chloride)
Values given per 100g/100ml
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7
Q

What information is voluntary on the back of food labels?

A 
Mono/polyunsaturates
Polyols (sweeteners)
Starch
Fibre
Any vits/minerals providing more than 15% of the NRV
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8
Q

What are reference intakes?

A

The max amount of calories, macronutrients and salt that should be consumed in a day

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9
Q

What are the benefits of RIs?

A

Helps consumers see how many calories, macronutrients and salt are in a portion of food in comparison to the healthy amount recommended in a day

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10
Q

How are RIs expressed on food labels?

A

As a percentage of daily RI

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11
Q

Where can RI percentages be displayed?

A

On front or back of pack

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12
Q

What are daily RIs based on?

A

Average sized woman doing an average amount of physical activity

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13
Q

How many calories are in the daily RI?

A

2000

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14
Q

How much fat is in the daily RI?

A

70g of which 20g saturated

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15
Q

How many carbs are in the daily RI?

A

260g of which 90g sugars

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16
Q

How much protein is in the daily RI?

A

50g

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17
Q

How much salt is in the daily RI?

A

6g

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18
Q

What information is voluntary on the front of food labels?

A

Traffic light system

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19
Q

What information must be shown in the traffic light system?

A 
Energy value (kJ and kcal)
Fat (g)
Saturates (g)
Sugars (g)
Salt (g)
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20
Q

Why can traffic light systems be misleading?

A

Says nothing about the nutritional value of food

‘Red’ fat on a bag of roasted nuts is different to the ‘red’ fat on a packet of pork pies

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21
Q

How many allergens are there that must be listed on a food label if included in a product?

A

14

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22
Q

How must allergens be listed in the ingredients?

A

Bold
Contrasting colour
Underlined

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23
Q

If products are sold in multipacks, where must allergen information also be displayed?

A

On the outer packaging

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24
Q

Which products require additional warnings on the label?

A

Drinks with alcohol contain above 1.2%
GM ingredients above 0.9%
If gas has been used as part of the packaging process
Not suitable for pregnant women
Excessive consumption may have a laxative effect

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25
If a product states it is 'free from' what must manufacturers endeavour to do?
Ingredients/packaging must not contain the allergen | Cross contamination must be prevented
26
Does 'free from' always mean healthy?
No
27
Does 'gluten free' have to be free from gluten?
No | Can have up to 20mg/kg of gluten
28
What are GMOs?
Living organisms whose genetic material has been manipulated through genetic engineering
29
Why are crops genetically engineered?
To be resistant to pests and pesticides
30
Which country freely uses GMO crops and foods?
USA
31
Which crops are commonly genetically engineered?
Corn Soya Rice Cotton
32
When can pre-packed products be labelled as organic?
When at least 95% of the ingredients are organic
33
What must the label of organic foods state?
Where the farmed ingredients in products were produced | Code number of certifying body
34
In what ways can labels be misleading?
``` Low calorie High fibre Low fat No added sugar No sugar Natural ```
35
Why can 'low calorie' be misleading?
Difference may be negligible
36
Why can 'high fibre' be misleading?
May still be high in salt, sugar | Highly processed
37
Why can 'low fat' be misleading?
May still be high in sugar, additives and preservatives
38
Why can 'no added sugar' be misleading?
May still be high in naturally occurring sugars
39
Why can 'no sugar' be misleading?
Has artificial sweeteners when taste is sweet
40
Why can 'natural' be misleading?
Not everything labelled natural is healthy or natural
41
What is a nutrition claim?
Any claim that suggests, states or implies that a food has particular beneficial nutritional properties e.g. low fat
42
When are nutrition claims allowed?
If they are on the EU pre-approved list
43
How much fat is allowed in food to be called low fat?
No more than: 3g per 100g (solids) 1.5g per 100ml (liquids)
44
What are food additives?
Substances added to foods to prolong shelf life, alter taste, texture, colour or make more visually appealing
45
What are the six main categories of E numbers?
``` Colours Preservatives Antioxidants Emulsifiers/stabilisers/thickeners/gelling agents Flavour enhancers Sweeteners ```
46
What three categories do food additives fall under?
Artificial Nature-identical Natural
47
What are artificial food additives?
Made synthetically
48
What are nature-identical food additives?
Manufactured copies of substances found naturally in food | e.g. benzoic acid found in fruit
49
What are natural food additives?
Extracted from food for use in other foods
50
What are colour additives used for?
To make food look more appealing Restore colour lost through processing Make existing colours brighter
51
What category of E number are colours?
E100
52
Examples of foods containing artificial colours
``` Cheese Cakes Custard powder Sweets Yoghurt ```
53
Examples of natural food colours
E100 curcumin E101/E106 riboflavin E162 beetroot
54
Examples of artificial colours
E110 sunset yellow E102 tartrazine E104 quinoline yellow
55
What adverse effects are colouring additives associated with?
Hyperactivity | Poor concentration
56
What are preservatives used for?
``` Slow down composition of food Control contamination (through antimicrobial properties) ```
57
What category of E number are preservatives?
E200
58
Examples of preservatives
E211 Sodium benzoate E220 Sulphur dioxide E251 Sodium nitrate
59
Which categories of foods can E211 sodium benzoate be found?
Carbonated drinks Fruit juices Pickles
60
Which categories of foods can E220 sulphur dioxide be found?
Wine Dried fruit Pickled vegetables
61
Which categories of foods can E251 sodium nitrate be found?
Processed meats
62
What adverse effects are preservatives associated with?
Asthma Allergies Hives Nausea
63
What are antioxidants used for in foods?
Decrease the chance of oils and fats turning rancid | Replace natural AO lost in processing - extending shelf life
64
What category of E number are antioxidants?
E300
65
Examples of antioxidants in foods?
E310 PG E319 TBHQ E320 BHA E321 BHT
66
Examples of foods containing AO additives
Margarine Biscuits Cereals
67
What are emulsifiers and stabilisers used for in food?
Mixing ingredients that would normally separate
68
What category of E number are emulsifiers/stabilisers?
E400
69
Examples of foods containing emulsifiers
Dairy free milks and yoghurts
70
Examples of emulsifiers
E433 Polysorbate 80 | E466 Carboxymethyl cellulose
71
What adverse effects are emulsifiers associated with?
IBD | Colon cancer
72
What are stabilisers used for in food?
Prevent ingredients from separating again
73
Examples of foods containing stabilisers
Ice cream Dairy and DF products Mayonnaise
74
Examples of stabilisers
Lecithin Agar agar Carrageenan Pectin
75
What are thickeners used for in foods?
Increase the viscosity of foods
76
Examples of thickeners in foods
Starches Pectins Gums
77
Examples of foods containing thickeners
Soups Sauces Puddings
78
What are gelling agents?
Give a gel-like consistency
79
Examples of gelling agents
``` Gums Starches Pectins Gelatine Agar agar ```
80
Examples of foods using gelling agents
Jellies Jams Desserts
81
What category of E number is associated with thickeners and gelling agents?
E440
82
What adverse effects are associated with emulsifiers, stabilisers, thickeners and gelling agents?
Bloating Cramping Nausea Flatulence
83
What are flavour enhancers used for?
Make existing flavours stronger
84
What category of E number are flavour enhancers?
E600
85
Examples of foods containing flavour enhancers
``` Crisps Processed meats Instant noodles Stock cubes Fast food Sports drinks ```
86
Example of a flavour enhancer
E621 MSG
87
What condition is MSG linked to?
MSG syndrome
88
What are the symptoms of MSG syndrome?
``` Headaches Skin flushing Sweating Muscle tightness Numbness/burning in mouth Chest pain Palpitations ```
89
What category of E number is sweeteners?
E900
90
Examples of 'natural' sweeteners
Stevia | Xylitol
91
Examples of artificial sweeteners
Aspartame Saccharin Acesulfame K
92
How can sweeteners be categorised?
Bulk | Intense
93
Why are intense sweeteners named so?
Many times sweeter than sugar
94
Examples of intense sweeteners
Aspartame Saccharin Ace K Stevia
95
What are bulk sweeteners used for?
Structural Sensory Sweetness
96
Examples of bulk sweeteners
Sorbitol | Xylitol
97
Why do products containing bulk sweeteners come with a warning?
Can cause GI upset
98
What are the adverse effects of artificial sweeteners?
Raise insulin levels Effect insulin sensitivity Overstimulate sugar receptors (makes healthy, sweet food unappealing) Addictive/increase cravings for sweet foods Can damage DNA
99
Why can artificial sweeteners be combined?
To balance taste | e.g. Ace K is bitter. Often combined with aspartame and/or sucralose - heightens toxicity
100
Which sweetener is the safest alternative to sugar?
Stevia
101
Which colours are added to mushy peas to make them green?
``` E133 Brilliant Blue FCF E102 Tartrazine (yellow) ```
102
What adverse effects is tartrazine associated with?
Rhinitis Itching Asthma Blurred vision
103
Examples of other additives that are also E numbers
Anticaking agents Bulking agents Modified starches Raising agents
104
What tricks can manufacturers use to hide additives?
Use E number, name or trade name Add the additive prior to manufacturing (e.g. colour added to farmed salmon to increase redness of flesh)
105
Why are safety assessments of additives unreliable?
Because laws differ between countries | Certain additives are banned in some countries and not in others
106
Do natural additives make a product healthier?
Not necessarily | Once processed, all the health benefits could be lost
107
What are flavour packs?
Artificial Created from fruit essences and oils Broken down in a lab into their individual chemical constituents Reassembled into a new compound and added back into the product
108
Why can flavour packs be listed as natural?
Because the individual components were originally extracted from fruit
109
What is the source of carrageenan?
Red seaweed
110
What is the function of carrageenan?
Thickening Stabilising Gelling
111
Examples of foods containing carrageenan
Condensed milks Dairy products Jellies Nut milks
112
What are the adverse effects of carrageenan?
GI inflammation Bloating Bowel disease
113
What is the E number of carrageenan?
E407
114
What is the source of citric acid?
``` Citrus fruit (natural) High fructose corn syrup (manufactured) ```
115
What is the E number for citric acid?
E330
116
What is the function of citric acid?
Flavouring | Preservative
117
Examples of foods containing citric acid
Biscuits Tinned sauces Ice cream
118
What are the adverse effects of citric acid?
GM ingredients = potential hazards to health
119
Examples of additives that can affect the nutritional value of food
E926 Chlorine dioxide | E220 Sulphur dioxide
120
What is the source of chlorine dioxide?
Produced synthetically
121
What is the function of sulphur dioxide?
Bleaching agent for flour, fats, oils | Purification of water
122
What adverse effect does sulphur dioxide have on a nutrient?
Decreases vit E content
123
What is the source of sulphur dioxide?
Produced chemically
124
What is the function of sulphur dioxide?
Preservative
125
What adverse effects does sulphur dioxide have nutritionally?
Impedes O2 carrying capacity of Hb | Destroys B1 in foods
126
What is annatto?
A natural food colouring
127
What is the E number for annatto?
E160b
128
Examples of foods containing annatto
``` Cheese Custard Fish fingers Margarine Digestive aids Expectorants ```
129
What adverse effects are caused by annatto?
Headaches Hives Irritability Sleep issues
130
What is cochineal (carmine)?
A natural food colouring
131
What is the E number for carmine?
E120
132
Examples of foods containing carmine
``` Desserts Pie fillings Bakery products Confectionery Medications Cosmetics ```
133
What are the adverse effects of carmine?
Severe allergic reactions | Can induce asthma
134
What are nitrates and nitrites?
Artificial preservatives
135
Where are nitrites/nitrates commonly found?
Processed meat/cheese Medications Inorganic fertilisers
136
What are the adverse effects of nitrates/nitrites?
Carcinogenic | Associated with SLE, psoriasis, urticaria, atopic dermatitis
137
What are BHA and BHT?
Artificial AOs
138
Where are BHA and BHT commonly found?
``` Chips Preserved meats Cereals Oils Margarine Cosmetics ```
139
In what foods can't BHA and BHT be used?
Foods for babies or young children
140
What are the adverse effects of BHA and BHT?
Carcinogenic Headaches Dermatitis Endocrine disruptor
141
What is acesulfame K?
Artificial sweetener
142
Where is acesulfame k commonly found?
Chewing gum Canned foods Alcoholic beverages
143
What adverse effects are associated with acesulfame K?
Carcinogenic Headaches Nausea Depression
144
Where can aspartame be commonly found?
Diet drinks Sugar free products Chewing gum Yoghurt
145
What adverse effects are associated with aspartame?
Irritability Depression Compromised blood brain barrier
146
What condition is aspartame contraindicated in?
PKU | inability to break down phenylalanine - an amino acid that causes neurological damage
147
How can one reduce food additive intake?
Replace additive-laden, packaged foods with fresh, home made food Consider the nutritional value of the food - levels of sugar, fats etc

Nutrition 1 (Semester I) (15 decks)

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