Food Science - Test 3 Flashcards
1
Q
Ancient Greek physician whom some have called the “father of medicine”
A
Hippocrates
2
Q
- Long tradition of believing that health is dependent on food
- Particularly the maintenance of a population of beneficial bacteria is important
- established foundation to promote research on bifidobacteria
A
Japan
3
Q
- Foods that contain functional substances which affect the physiological function and biological activities of the body
- Food that claim if used in the daily diet, one can hope for a specified health benefit
- Foods that must be evaluated individually and approved by the government
A
Foods of Specific Health Uses (FOSHU)
4
Q
- Kellogg USA initiated the first health claim for the linkages between fiber consumption and reductions of colon cancer in the late 1980s
- Endorsed by the American Cancer Society
A
Arrival of Functional Foods in the USA
5
Q
- A chemical that an organism needs to live and grow or a substance used in an organisms’ metabolism which must be taken from its environment
- Humans require macro and micro to thrive
- There are other components in food, but recommended intake and function haven’t yet been fully established
A
Nutrient
6
Q
foods and food components that provide a health benefit beyond basic nutrition
A
Functional Foods
7
Q
- Conventional Foods
- Fortified, Enriched, or Enhanced Foods
- Dietary Supplements
A
Types of Functional Foods
8
Q
- Containing naturally occurring bioactive compounds
Examples: - Dietary fiber to promote digestive regularity
- Beta-glucan in oat bran to lower blood cholesterol
A
Conventional Foods
9
Q
- Foods that must be modified by enrichment, in terms of the amount, type, or nature of the bioactive substances
Example: - Spreads containing added phytosterols
A
Fortified, Enriched, or Enhanced Foods
10
Q
- Synthesized food ingredients
Example: - Specialized carbohydrates intended to feed microorganisms in the gut
A
Dietary Supplement
11
Q
- Omega-3 Fatty Acids
- Phytosterols
- Folate
- Flavonoids
- Probiotics/Prebiotics
- Botanicals
- Dietary Fiber
- Vitamin E
- Carotenoids
- Minerals
- Bioactive Peptides
- Specialty - Soy, Flax
- Antioxidants - Phytochemicals
A
Bioactives
12
Q
- mackerel
- lake trout
- herring
- sardines
- albacore tuna
- salmon
A
Fish High in Omega-3 Fatty Acid
13
Q
- cardiovascular mortality
- heart attack
- sudden death
A
Omega-3 FA in the diet is associated with the reduction of…
14
Q
On Sept 8, 2004 – the FDA approved the proposed
claim of reduced risk of coronary heart disease (CHD)
on conventional foods that contain eicosapentaenoic
(EPA) & docosahexaenoic (DHA) omega-3 fatty acids
- Claim states the research supports the claim but isn’t fully conclusive
A
Qualified Health Claim of Omega-3 FA
15
Q
- Shelf-life consistent with life of food
- No negative sensory impact
- Appropriate cost per serving
- Oil quality remains unchanged
- Easy to formulate in manufacturing
- Bioavailability
- GRAS
- Consumers are ready to accept
- Food companies are ready to accept
A
Requirements for success in food
16
Q
- Live microorganisms that exert health
benefits beyond inherent basic nutrition upon
ingestion - “Friendly Microbes” that manipulate the
microbial environment
A
Probiotics
17
Q
- special nutrients for the microbes (but
NOT for the human host) - mainly carbohydrate sources
A
Prebiotics
18
Q
- Lactobacilli (Small Intestine)
- Bifidobacteria (Large Intestine)
A
Families of Lactic Bacteria
19
Q
- Act like a shield and mask receptor sites for pathogenic bacteria
- Act like a shield and mask receptor sites for enterotoxinogen pathogens
- Adhere to intestinal cells and protect them against pathogenic bacteria
A
Lactic Acid Bacteria
20
Q
- vitally important for the building of human cell membranes and the production of hormones
- Too high concentration may lead to an increased risk of CVD
- A 1% total blood reduction is associated with 2.7% reduction in CVD risk
A
Cholesterol
21
Q
- Naturally occurring lipid-like compounds found in cells and membranes of oil-producing plants, grains, nuts, and trees
- Consumed daily at 0.2 to 0.3 grams in a healthy diet
A
Phytosterols
22
Q
- reduce cholesterol uptake
A
Plant Sterols
23
Q
- acts as phytoprotectants
A
Antioxidants in Plants
24
Q
- protect lipids from oxidation
- may also help preserve color
A
Antioxidants in Foods
25
Q
- may provide activity in vivo
- they have a solid scientific track record for positive effects on heart health
A
Antioxidants in Humans and Animals
26
Q
- juice may help to slow down the progress of prostate cancer, research suggests
- packed with healthy antioxidants (soluble polyphenols, tannins & anthocyanins) and anti- inflammatory agents
- An Israeli study showed that the juice has anti-atherosclerotic properties; i.e., it slowed down cholesterol oxidation by almost half
A
Pomegranates
27
Q
- Adulteration of Food
- Misbranding of Food
- False Advertising
A
Major Food Safety Problems in the Food Industry
28
Q
- prevented the manufacture, sale, or transportation
of adulterated or misbranded foods, drugs, medicines,
and liquors
A
1906 Pure Food and Drug Act
29
Q
- prohibited
the sale of adulterated or misbranded meat and meat
products for food and ensured that meat and meat
products were slaughtered and processed under sanitary
conditions
A
1906 Federal Meat Inspection Act
30
Q
- contained several new provisions, including requiring safe tolerances be set for unavoidable poisonous substances, authorizing standards of identity, quality, and fill-of-container for foods, authorizing factory inspections, and adding the remedy of court injunctions to the previous penalties of seizures and prosecutions
A
1938 Pure Food and Drug Act (Revised)
31
Q
- This gave the FDA a way to influence industry actions without mandating specific requirements
A
“Procedures for the Appraisal of the Toxicity of Chemicals in Food” (1949)
32
Q
- mandated the inspection of poultry products sold in interstate commerce in response to the expanding market for ready-to-cook and processed poultry products
A
1957 Poultry Products Inspection Act
33
Q
- include the Food Additive Amendment, due to consumer concerns about the impact of unknown chemicals in the food they consumed
- ensured the safety of ingredients used in processed foods
A
1958 Federal Food, Drug, and Cosmetic Act (Amending 1938)
34
Q
- proclaimed by JFK
- stated that consumers have a right to safety, to be informed, to choose, and to be heard.
A
1962 Consumer Bill of Rights
35
Q
- enacted to prevent unfair or deceptive packaging and labeling of many household products, including foods
- requires the identification of the commodity, the name, and location of the manufacturer, packer, or distributor, and the net quantity of contents in terms of weight, measure, or numerical count
A
1967 Fair Packaging and Labeling Act
36
Q
- began keeping records on foodborne illness- related deaths in the U.S., marking the beginning of modern data collection on foodborne illness outbreaks
A
1970 Center for Disease Control
37
Q
- 1970
- takes over FDA program for setting pesticide tolerances
A
EPA Established
38
Q
- created to perform meat and poultry grading and inspection
- later reorganized into Food Safety and Inspection Service (FSIS) in 1981
A
1977 Food Safety and Quality Service
39
Q
- requires all packaged foods to bear nutrition labeling and all health claims for foods
A
1990 Nutrition Labeling and Education Act
40
Q
- focuses on the prevention and reduction of microbial pathogens on raw products that can cause illness
- was implemented in all FSIS and state-inspected meat and poultry slaughter and processing establishments across the nation, between January 1997 and January 2000
A
1996 Pathogen Reduction/HACCP Systems Landmark Rule Issued
41
Q
- Among the major provisions in the Act is an expansion of the FDA’s authority to regulate health and nutrient content claims, and to establish processes related to the food contact substances in new products
A
1997 Food and Drug Modernization Act (amended)
42
Q
- enables the FDA to focus on food safety preventative measures rather than being reactionary when an outbreak occurs
- The FDA will have a legislative mandate to require comprehensive, science-based preventive controls across the food supply, including mandatory preventive controls for food facilities, mandatory produce safety standards, and the authority to prevent intentional contamination
- provides the FDA with the necessary tools for inspection, compliance, and incident response
A
2011 Food Safety Modernization Act
43
Q
- released by the FDA
- addressing several areas, including traceability, digital technologies, and evolving food business models
A
Blueprint for New Era of Smarter Food Safety (2020)
44
Q
- Date Marking
- Product Name
- Net Weight
- Ingredient List
- Nutrition Information
- Usage Instructions
- Manufacturer’s Details
A
Mandatory Food Labeling
45
Q
- ## based on a reference amount which is defined in the regulations
A
Serving Size on Food Labels
46
Q
- Fat Free = < 0.5 grams fat per serving
- Low-Fat = < 3 grams fat per serving
- Light = product to have 33% fewer calories than a standard reference product
- Other examples include “fresh” , “good source of ___ “ , “Organic” , etc.
A
Nutritional Claims on Food Labels
47
Q
- Tells the consumers the ingredients that have been used in manufacturing the food
- Is written in descending order by weight
- Also lists permitted additives
A
List of Ingredients on Food Labels
48
Q
- Calories
- Calories from Fat
- Total Fat
- Saturated Fat
- Cholesterol
- Sodium
- Dietary Fiber
- Total Carbs
- Sugar
- Protein
- Vitamin A
- Vitamin C
- Calcium
- Iron
A
Nutrients that MUST be labeled
49
Q
- name must be established by law
- customary in the area where the product is sold
- a description of the product
- the picture must not mislead the consumer
A
Name and Picture on Food Labels
50
Q
- Use by
- Best before
- Best Before end
- Display until
A
Types of Date Code
51
Q
- Used for foods that are microbiologically highly perishable and might harm humans if consumed beyond a certain date
- often used for chilled foods, sandwiches, fresh juices, and fresh meat products
A
“Use by” Date Code
52
Q
- written in the form of “Day, Month, Year”
- Used for products that have a shelf life of three months or less
- bread, biscuits, crisps, and sweets
A
“Best Before” Date Code
53
Q
- not required by regulations
- used by the store to tell them to remove the product from the shelves by a certain date
A
“Display Until” Date Code
54
Q
- Nutrition signposting
- Guideline for daily amounts
- Claims such as ‘no artificial additives’
- Graphical and pictorial information
- Vegetarian/vegan labeling
- May contain (e.g. nuts) labelling
A
Voluntary Information on Nutrition Labels
55
Q
- Any foods that has been specially manufactured to meet the allergy- related requirements of a particular group must indicate this clearly on the label
A
Allergen Information on Food Labels
56
Q
- must contain “organic farming” label or European Certifying Authority code
A
Organic Labeling
57
Q
- Food and Drug Administration (FDA)
- US Department of Agriculture (USDA)
- Federal Trade Commission (FTC)
- Bureau of Alcohol, Tobacco, and Firearms (ATF)
- Environmental Protection Agency (EPA)
A
Major US Food Regulation Agencies
58
Q
- Work with industry to interpret regulations
- Help the industry establish control measures
- Make inspections of food plants
- Examine food from interstate shipments
- Issue and enforce regulations on food additives.
- Approve and certify acceptable food colors
- Test for pesticide residues
- Examine imported foods.
- Advise state and local inspection agencies.
- Work with state and local agencies in times of disaster to dispose of contaminated foods.
- Set up “standards of identity” to promote honesty and value of food products
A
Federal Agencies jobs for Food Regulation
59
Q
- Determines which food additives are allowed in foods
- Matches the ingredient statement on the label with the ingredients in the products
- Approves processing methods
- Develop Good Manufacturing Practices
- Sets microbial standards
- Develop HACCP for seafood and juice
- Inspects food processing plants
- Has the power to shut down the plant and issue the product recalls of unsafe foods
A
US Food and Drug Administration
60
Q
- Regulates all meat plants
- Developed guidelines on the methods of slaughter and handling fresh products
- Inspectors look at every carcass of fresh meat
- Develop HACCP for meat
- Inspects food processing plants and can shut down plants
A
US Department of Agriculture
61
Q
- Food Safety and Inspection Service (FSIS)
- Animal, Plant, and Health Inspection Service (APHIS)
- Grain Inspection, Packers and Stockyard Administration (GIPSA)
- Agricultural Marketing Service (AMS)
A
US Agencies focused on the Meat Industry
62
Q
- Regulates pesticides in foods
- If a pesticide is concentrated in processed food, then it is considered a food additive and regulated by FDA
A
US Environmental Protection Agency
63
Q
- Sends epidemiologists to investigate food–associated outbreaks
- Identify the cause of the outbreak
- Provide guidelines on how future outbreaks can be prevented.
- Maintains a nationwide system of foodborne disease surveillance
- Develops and advocates public health policies to prevent foodborne diseases.
- Conducts research to help prevent foodborne illness
A
Centers for Disease Control and Prevention (CDC)
64
Q
- Department of Agriculture
- Department of Health
A
State Agencies for Food Regulation
65
Q
- City or County health inspectors (health departments)
- inspect restaurants giving health rating scores
- can shut down a restaurant
A
Local Agencies for Food Regulation
66
Q
Laws passed by Congress go into the U.S. Code, which is divided into titles
A
Statutory Law
67
Q
These are regulations and practical instructions found in the Code of Federal Regulations (CFR)
A
Administrative Law
