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NUTR 315 > Our Food Supply > Flashcards

Our Food Supply Flashcards

1
Q

what are negative perceptions of processed foods?

A

too much fat; artificial growth hormones; too much sodium; foods and beverages contribute to obesity; too much sugar; too much high fructose corn syrup; low calorie/artificial sweeteners; lower nutritional value; caffeine

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2
Q

what does processed mean?

A

deliberate change made in a food from the time of origin to time of consumption

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3
Q

T/F: all foods are processed

A

true

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4
Q

why do we process foods?

A

preservation; taste; food safety; palatability; acceptability; to add nutrients (enrichment/fortification)

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5
Q

what are examples of minimally processed foods?

A

salad in a bag, baby carrots, dried fruit

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6
Q

what are examples of foods that are processed for preservation?

A

frozen fruits and veggies; canned tuna; canned beans

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7
Q

what are examples of food s that have mixtures/combined ingredients?

A

salad dressing; cake mix; pizza sauce; breads

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8
Q

what are examples of ready to eat processed foods?

A

breakfast cereal, ice cream, lunch meat, carbonated beverages

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9
Q

what are examples of prepared foods that are processed?

A

frozen dinners and prepared deli foods

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10
Q

who determines if a food is considered organic?

A

USDA

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11
Q

what are production methods of organic foods?

A

biological pest management; “natural” fertilizer; composting; crop rotations; no antibiotics, no hormones, fewer pesticides

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12
Q

what did the organic foods production act- 1990 do?

A

farms certified as organic and combination products must be 95% organic

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13
Q

what was biotechnology in the beginning?

A

selective breeding used to improve crops

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14
Q

what is biotechnology now?

A

genetically modified (GM)

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15
Q

what is GM?

A

single gene replaced to improve performance or nutritional quality (recombinant DNA technology)

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16
Q

what are examples of GM foods?

A

Bt (bacillus thuringiensis) corn; roundup ready soybeans; potato beetle resistant; golden rice; high oleic acid soybeans; drug production from plants or microbes; recombinant bovine growth hormone (milk production in dairy cows)

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17
Q

what does the FDA (food and drug administration) regulate?

A

safety of food

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18
Q

what does the USDA (U.S. department of agriculture) regulate?

A

crops safe to grow

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19
Q

what does the EPA (environmental protection agency) regulate?

A

“pesticides” added to food supply are safe

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20
Q

T/F: GMO labeling is required in the US

A

FALSE! labeling is not required in the US

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21
Q

where is GMO labeling required?

A

New Zealand, Australia, Japan, South Korea, and many European countries

22
Q

what are types of ways irradiation is done?

A

gamma rays, x-rays, electron beam

23
Q

what does irradiation control?

A

insects and pathogens

24
Q

what is irradiation approved for?

A

fresh meat and poultry, wheat and wheat powder, white potatoes, spices, dry vegetable seasonings, fresh shell eggs, fresh produce

25
Q

what are problems with irradiation?

A

familiarity, cost, concerns about safety and taste

26
Q

what does GRAS stand for?

A

generally recognized as safe

27
Q

what type of food additive improves freshness and safety?

A

antimicrobial agents and antioxidants and curing agents and acidic agents

28
Q

what type of food additive alters nutritional value?

A

vitamins, minerals, protein; fat replacers and alternative sweeteners

29
Q

what type of food additive enhances flavor or color?

A

flavors and spices and color additives

30
Q

what type of food additive enhances functional characteristics?

A

emulsifiers, anti-caking agents, stabilizers, thickeners and humectants, enzymes, leavening agents

31
Q

what can cause foodborne illness?

A

microbial pathogens and water safety

32
Q

what are examples of microbial pathogens?

A

bacteria, viruses, parasites, prions, toxin

33
Q

what are the different types of toxins?

A

aflatoxins (mycotoxins produced by fungi), safrole, solanine (narcotic-like toxin), mushroom toxins

34
Q

what are aflatoxins?

A

molds that attack peanuts, corn, rice, and others

35
Q

what are safrole?

A

oily liquid extracted from sassafras plants

36
Q

what are solanine?

A

potatoes

37
Q

what looks at water safety if it is a public water supply?

A

EPA

38
Q

what looks at water safety if it is a private water supply?

A

no one

39
Q

what looks at water safety if it is bottled water?

A

FDA

40
Q

what are the different types of bottled water?

A

artesian water, distilled water, purified water, spring water, and mineral water

41
Q

what can lead do to a person?

A

nervous system and kidney damage; hemoglobin synthesis impairment

42
Q

what are sources where lead can get in diet?

A

home plumbing, lead-based paints, contaminated soil

43
Q

what can mercury do to a person?

A

nerve damage, fatigue, poor learning disabilities; birth defects

44
Q

what are sources where mercury can get in the diet?

A

fish, bacteria convert mercury to neurotoxin methylmercury in aquatic environments

45
Q

what can dioxins do to a person?

A

cancer risk; liver and nerve damage; infertility and type 2 diabetes mellitus

46
Q

what are sources that dioxins can enter the diet from?

A

by products of industrial processes and the incineration of waste, contaminated food and air

47
Q

what can polychlorinated biphenyls (PCBs) do to a person?

A

liver cancer; infertility

48
Q

what are sources that can lead to PCB in the diet?

A

freshwater fish from contaminated waterways

49
Q

what happens to people working with pesticides?

A

asthma, parkinson disease, cancer in people working with pesticides

50
Q

what happens with longterm exposure in diets?

A

reproductive nervous and immune systems

51
Q

where are sources of pesticides?

A

widespread, fruits, and vegetables

NUTR 315 (22 decks)

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