ch 2 Flashcards
(140 cards)
1
Q
what does a balance diet include
A
all six classes of nutrients and caloreis in amounts that preserve and promote good health
2
Q
what did the USDA and USDHHS create to design food and nutrition programs?
A
Dietary Guidelines for Americans and MyPlate
3
Q
Who is the Dietary Gudelines for Ameericans intended for
A
2 and older, famillies to consume healthy nutritionally adequete diets
4
Q
What are the 5 overarching guidelines of the dietary guidelines
A
- healthy eating pattern across life span
focus on variety, nutrient density, and amount
limit cal from added sigars, sat fats and reduced sodium intake
shift to healthier food and veverages choices
support healthy eating patterns for all
5
Q
what does a healthy eating pattern include and limit
A
fruits vegetables protein grains oil
limit sat and trans fat, added sugars, sodium
6
Q
what are key recommendations for healthy eating patterns
A
varity of veg from all subgroups- ark green, red and orange, legumes (beans and peas), starchy and other
fruits (whole fruits)
grains (at least half whole grains)
fat-free or low-fat dairy including milk, yogurt, cheese, and/or foritifed soy beverages
varirty of protein foods including seafoo, lean meats, poultry, eggs, legumes (beans and peas) and nuts, seeds and soy products
oils
7
Q
five food groups on my plate
A
grain
vegetables
proteins
fruits
dairy
8
Q
my plate grains (what is included, what it provides
A
- wheat rice oats corn barley or other cereal grains
- 1/2 should be whole grains
- provides dietary fiber, b vitamins, iron, magnesium; enriched has b vitamins, iron but if not wholegrain little fiber
9
Q
my plate vegetables (w what it provides
A
- carb, some protein, dietary fiber, vitamin and minerals such as vitamin a, b-complex, c, e, and k as well as iron, calcium, phosphorous, magnesium, copper, manganese, and sometimes molybdenum
- also has phytochemicals and flavonoids that enchance health
10
Q
Foodthat are dark green vegetables
A
broccoli, spinach, leafy salad greens (romaine lettuce), collards, bok choy, kale, turnip, mustard greens, green herbs
11
Q
food that are red and orange vegetables
A
tomatoes, carrots, tomato juice, sweet potatoes, red peppers, winter squash, and pumpliknw
12
Q
foods that are legumes (beans and peas)
A
pinto, white, kidney, and black beans; lentils; chickpeas; lima beans; split peas; and edamame
13
Q
food that are starchy vefetables
A
potatoes, corn, green peas, lima beans, plantains, cassava
14
Q
other vegetables (not dark green, red and orange, legume, starchy)
A
onions, green beans, cucumbers, celery, green peppers, cabbage, mushrooms, avocado, summer squash, caulifolower, asparagus, snow peas, beets, lettuce (iceberg)
15
Q
my plate fruits (what it provides
A
vitamin a and c, potassium, magnesium, carb, and fiber
some have ironem
16
Q
y plate dairy (what it includes divided by what they provide)
A
Milk yogurt cheese - calcium, phosphorous, and magneiusm
milk and yogurt - more lactose then cheese
milk - riboflavin, vitmain a, vitmain b12, vitamin dm
17
Q
my plate protein (what it includes and privdoes)
A
- meats, poultry, fish, eggs, soybeans, dry beans and peas, lentils, and nuts and seets
- protein, iron copper phosphorous, zinc, sodium, iodine and b vitamin, fats and cholesterol
18
Q
for weight loss of 1-1.5 lb per week how much should daily intake of cal be redu ed by
A
500 to 750 cal
19
Q
a level of how many cal for women and men for wt loss
A
women: 1200 to 1500
men: 1500 to 1800
20
Q
what percent of americans meet the physical activity guideline for aerobic and muscle strenghtening activity
A
20
21
Q
male v female adult regular pyiscal activity percent
A
24% men to 17% women
22
Q
adolescent boy exercise percent v girl
A
30% boy to 13% girl
23
Q
what percent of adults preport no leisure-time physical actiivity
A
30%
24
Q
what are the two main sources of added sugar in US diet
A
sugar sweetned.beverages and snacks and sweets
25
guidelines for physical acitivty for 6 to 17 yo
60 min physical activity daily
- aerobic: 60+ min 3x week
- muscle strengthening 60 min 3x week
bone strengthineing 60 min 3x
26
guidelines for physical acitivty for 18 to 64
min 150 min mod intnsity, 75 min vigorous
aerobic in episodes of 10 min
extensive health benefits: aerobic 300 min mod or 150 min vig
muscle strenghtening 2 or more days a week
27
guidelines for physical acitivty for 65+
adult guideline
- exercises that improve balance if at risk for falling
- level of effort relatively to level of fitness
- chronic condition should understand how affects then
28
def of mod intensity
5/6 on scale of 0 to 10
brisk walking, dancing, swimming, bicyling on level terrain
29
def of vigorous intensity
7/8 on scale of 0 to 10
jogging, singles tennsi, swimming ocntinous laps, or bicylcing uphill
30
def of muscle strengthening activity
inc skeletal muscle strenght, power, enduarnace, and mass
stregnth training, resistance training, muscular strength and endurance exercise
31
def bone strengthening
produce impact or tension force on bones, promote bone growth and strehgth
running, jumping rope, lifting weights
32
what is replacing sat fat w unsat associated with
reduced blood levels of total choleterol and LDL
33
consume less than ____ mg of sodium
2300
34
avg sodium intake
3440 mg per day
35
mg per day of sodium for adults with prehypertension and hypertension
1500
36
What is DASh stand for?
dietary aprpocrhaes to stop hypertension diet
37
how much alc per day
1 for women; 2 for men
38
about __ of pop has eating patterns low in veg, fruit, dairy and oil
3/4
39
over __- meet or exceed total grain and protein foods but not in healther subgroups
half
40
most of us exceed rec for
added sugards, sat fat, and sodium
41
____ of all adults and ___ of children and youth are overweight or obese
2/3
1/3
42
what are the underconsumed nutrients of public health concern?
calcium
potassium fiber vitamin d
iron for pregnant women and young children
43
what utrients are consumed below estimated avg requirements
choline magnesium vitamin a e and c
44
what do recommendations discuss when selecting foods (grains)
fod w whole grains listed as their first grain ingredients
45
why is cheese less "healthy" as a dairy product
more sodim sat fat
less K, vitamin A, vitamin D
46
protein food choice sugestions
seafood 2x week
use of legumes, nuts and seets instead of meat and poulyty
s
47
____ need to reduce overall intake of protein foods but avg intake of. total protein fodos for all others is closer to rec
teen boys and adults men
48
shifts to align current intakes to rec
- more veggies
- morefruits
over half grain be whole grains
- more dairy in nutrent dense forms
- viarty in protein food choices and more nutrient dense choices
- solid fat to oils
- added sugar consumption <10% of cal
- sat fat <10 % of daily cal
- reduce sodium intake
49
____ of plate fruit and veggies
half
50
low intake of fiber are due to low intake of ____
veg fruit and whole grains
51
american low intake of potasisum is ue to low intake of
veg fruit and dairy
52
low intake of calicum due to
daiy
53
higher vibtamin d from eating..
salmon herring tuna and foods fortified with vitamin d
54
strategies to align with d ietary guidelines at home
small changes like cutting down scren time by going for walk every evening
add more veggies to family meals
cooking more at home
pack lunch for work
55
when does bones gorw fastest
preteen and teen years
56
by age ___ most teens are finished growth spurts and established ___% of adult bone mass
age 17
90%
57
daily recommended intake of calcim
1300
58
what are rich shoruces of calicum
low fat or fat free milk, cheese, yogruty; dark green leafy veg; caclium fortified foods like orange juice creeal bread and tofu; nuts like almonds
59
most common nutrient deificeny
iron
60
foods high in iron
lean meant, poultry, fish, enriched breads, legumes, leafy green, dried fruits, nuts
61
strategies to align with d ietary guidelines at school
advociate for improved selectionof food choices in car, vending achine
support nutrition education programs and school based gardening
encarouage parents to begin healthy changes at home
62
strategies to align with d ietary guidelines at swork
workplaces offer healthier option ain cafe and vending machine
healthy meeting food choices
places for execise, walk or active breaks
support employee participation in health and wellness prgorams
63
strategies to align with d ietary guidelines at community
varity of orgnaization help inc access to afforable healthy food choices by supporting community gardens, farmers markets, shelters, and food banks
city and country gov create walkable communities by maintaining safe places to move and exercise
grocery stores support healthy decisions at purhcase
more gorcery chains employ dietatian
restrrautns acan improve menu items for health
64
what act (in what year) made nutrient labeling reg mandataory for nearly all prcoessed fodo
Nutrition Labeling and Education Act (NLEA) in 1990, mandatory in May 1994
65
low fat means
each serving contains 3g of fat or less
66
who determiens serving sizes
fda not ind food prcessors
amot normally eaten, given in english and metric measurements
67
what does nutrition facts include
total cal, cal from fat, total fat, sat fat, trans fat, cholestoerol, soidium, total carb, dietary fiber, sugars, protein, vitmain a, calcium, and iron
if health claim made about being enriched or foritifed nutriton info about nutrient required
68
what changes does the new FDA food label include
- updated info on serving sze requirements to reflect amt of food and beerages ppl are act cosuming
- proposed food label for added sugards
- percent daily value based on rec <10% of total cal
- calicium and iron, vitmain d and potssasium added
- vitamin A and vitmain C removed
- foot note top help customers understand daily value
69
what are daily values
percent per serving of ezch nutrition item listed based on daily diet of 2000 cal
portion of the daily requirement for a nutrient that is provided by one serving of the food based on a diet of 2000 cal
70
allowed health claims infood
calcium and osteoporosis
sodium and hypertension
diets low in sat fat and cholesterol, high in fruits, veg and dietary fiber grain and Coronary heart disease
diet low in fat, high in fruit and veg containing dietary fiber and antioxidants, vitmain a and c and cancer
diet low in fat and high in fiber-containing grains, fruits, and veg and cancer
- diet low in fat, high in fiber-cotmaining grains, fruits, veg and cancer
folic acid and neural tube defects
soy proteins and coronaryonaty heart disease
71
what are additional criter for health claism
food w health claim must be a nturally good source (at least 10%) of at least one of the following: protein, vitmain A, vitamin C, iron, calcium aor fiber
cant make health claims if mor than 20T% of total fat, sat fat, cholestorol or sodium
72
low cal descirption def
40 cal or less per serving
73
cal free descirption def
less than 5 cal per serving
74
low descirption def
food <3g fat per serving or 100g of food
75
fat free descirption def
<0.5 g of fat per serving
76
low sat fat descirption def
< 1g sat fat per serving
77
low cholesterol descirption def
< 20 mg cholesterol per serving
78
cholesterol free descirption def
< 2mg per serving
79
no added sugar descirption def
no sugar or sweetner added during prep and packaging
package must also stat its not low cal or cal reduced
80
low sodium descirption def
<140mg per serving
81
very low sodium descirption def
< 35 mg per serving
82
overal choosing foods that have ________ is the best best. avoid________-
shorter ingredient list made up of nturitious items
avoid long, complicated food additives, fillers, and perspeviteswh
83
what is nutritio ndetectives
onlinine teachign tool for elementary students and others wanting easy way to decipher food label
84
native american food influence
corn
potato
squash
cranberries
pumpkins
peppers
beans
wild rice
sunflower seeds
sweet potatoes
avocado
payapats
coca beans
wild fruit, game, and fish
soups, stews, draws
may be deficient in calcium, vitamin a and c, riboflavin
85
african american food influence
down home breads such as cornbreads, biscuits, crackling bread
collard, turnip, and mustard greens are preparede with fatback 8cut along back of pigs(
black =-eyed peas, okra, sweet potatoes, peauts, corn, green beans, hot and sweet peppers, lima beans, and rice
pork, chicken, fried fish
"soul food" - created in 1960s
to much fat and soidjm
to much carb, deficient in iron, calcium, fiber, potasisum, and vitamin cf
86
french american influence
cajun and creole, fuse of french and spanich in lousian
cajuns lived off land and waterway
wild game, seafood, veg, herbs, rice, tomato, saucsage, hot peppers, crawfush
in one pot
rich sauces that ncr cal
calcium and vitamin d, e, and c could be lacking
87
mexican influence
spanish + native american
beans, rice, tomato, onion, jalapeno, chiilies, masa harine (corn flour)
enchiladas: mae of masa harina tortillas stuffed w cheese, beef, pork, etc
pork, goat, garlic, wheat and frjole refirots (refried beans), avocado, and cheese r common
flam, custardlike puddling with caramel sauce is a favorite
diet lacks in vitmain c, green and yllow veg and fruit
cheese give some calcium but calcium intake xould be low bc lactose intolerance
88
influence of puerto rican on food
puerto rican cuisine influecned by spanish africano and taino indians
uses corn, wheat, seafood,d, beef, pork, rice, olive oil. chicken, pinto beans, and okra
plantains, green bananas, white and yellow sweet potatoes, chayote sqash, taro, breadfruit
tropical fruits: pineapple, mango, papayas, guava, coconut
tradition desserts influde flan, sweet potato balls w cinnamon, cloves and coconut, guava jelly w white cheese
not enough milk
need to inc nonstarchy veg for variety and eliminate some carbs
89
What are the most important aspects of Mediterranean diet
olive oil and small portion
italians on med have lowest incident of heart diseaseit
90
italian influence on food
mix of pasta, rice, beans, olives, fruits, veg and seafood
not a lot of beef
eat proscuitto salami, veal and pork
cheese is often eaten by itself
small portions
primary fat is olive oil
dessert is usually fresh furt
main meal at lunch, dinner is light and could be pizza
adding fat-free milk and low-fat meat would improve
91
greek influence on food
only eat whats in season
broccoli, cauliflower first grown in greece
greeks eat salad of wild greens, artichokes, fava beans, green beans, eggplant, legumes, home-cured olives, yogurt, feta cheese
bread is base
fruity olive oil is primary fat
fresh or cured fish and seafood r abundant
meats such as lamb, goat, and pork
dessert is fresh fruitn
92
northern and western european influence
- 20 countries in N and W europe
- meat and potato mentality
- n is large servings of meat, poultry, fish w small side of veg and starch
- most countries use locally grown foods such as greens, potatoes, beets, mushrooms, barliey, plum and rye
- sausage incl blood sausage, head cheese, dark breads and dairy products r essentile
- picked herring
- some countries in N and W eirper ex col, limiting growing season
- addition of fresh fruit and veg would add fiber and vitamin and minerals
93
central europe food influence
- 16 countries
- pork and chicekn r most common, beef sausage fish and game popular too
- cabbage, sauerkraut, carrots, turnips, potatoes, beans, lentils and onion
- spatzle, dark breads, meusili r carbs
- eggs and dairy
- raw veg and fruit would in vitamin, minerals, and fiber
- fewer eggs and use of low fat or fat-free dairy would decrease fat
94
middle eastern influence
- lamb is primary meat
- pita and flat bread *unleavened) along w sourdough breads r eaten w meals
- legumes (inc chickepas for himmus)
dairy in yogurt and feta cheese
fresh fruit for snacks and desserts
dates and figs r staple
pistachio ti naje baklava
end of meal - dense sweet coffee
fresh veg would inc vitamin mineral and fiver
95
asian influence
most familiar chinese, japananse and southeast asian more available
- stirfrying (cut veg in small piece and cook quickly preserve nutrients)
96
chinese influence on food
- believe five essential grains of life r rice, soybeans, barley, wheat and millet
- many veggies: bean sprouts, shitake, mushrooms, broccoli, peppers, snow peas, onions, green beans book choy, napa cabbage, asparagus, chili peppers, seaweed, cucumber
- protein from seafood, egg, pork, chicek, beef, and tofu
- peanut oul for stirfying and corn oil for deep fry
- water chestnuts, walmuts, almonds, cashrews, sesame seeds in desserts and stir-fried
- preferred seasoning r soy sauce, garlic, and fresh ginger
- soy sauce and MSG may = high BP
- calcium lacking perhaps bc lactose intolernace in asians
97
hapanese infleunce
freshest ingredients
- -bamboo shoots,tofu, cucumbers, eggplant, enoki and other mushrooms, spinach, ginger, seaweed, rice, seasme, and green onion
- proteins from seafood (raw and cooked), eggs, and chicken
- seasoning: mirin (rice wine w 40-50% sugar), soy sauce, miso, wasabi
0 green tea > milk
- fresh fruit needed
98
southeast asian influence
- many veg bc 75% of pop is agri based
- rice is staple and nudles r often
- 2x fish then other meats (pork ,chicken, beef r less often)
- coconut milk over other dairy products
- soybean milk, soybean paste, soy sauce, ginger
- fruits part of meal
- except vietnam, SE Asians eat w hands
- high bp from high sodium diet
- cow milk alt like soy or rice milk r favored bc lactose intolerance
99
indian influence
- vegetarian is prevelant (over 80%)
lentils, beans, milk and milk products = protein + small quantities of meat and fish
local veg + rice in south and wheat products in north
garlic and eggplants r native to India
curry is spicy
sunflower, coconut, mustard oil r used
calcim is problem if milk consumption inadequate
100
somali infleunce
no pork but lamb, goat, chicken and beef
prefer to fry
rice, flat bread, teff, corn flour, eat veg and fruit
meat suaces and curries
some drink sweet tea and soda, children given too much fruit juice
not enough calciumh
101
haitan influence
african, spanish, and frech shape haitan food
based on starch staples, like rice corn millet yams and beans
only wealthy can afford meat lobster shrimp duck and sweet deserts
national dish is rice and beans
fry meals in lard
tropical fruits like avocadoes mangoes pineaplles coconuts and guava
lack of dairy = calcium deficiency
102
korean influence
rice growung since 2000 BC
millet, soybeans, read beas, other grains
not a lot of red meat
chicken and seafood r abundant
rice w every meal w veg
national dish is kimchi (fermented cabbage w spices, green onions, and radishes)
v spicy w red pepper paste, green onion, inner, garlic, and bean palste
lots of soy sauce
fresh fruits like apples, pears, persminnons and melons or dried fruits for snacks and deserts
adequet nutrition
103
dominican republic influence
mix of spanish and taino indian
goat and chicken
fresh seafood (shrimp mahi-mahi, rock lobster, and marline) in seaside towns
tropical fruits like bananas, paapayas, pineaplles, magoes, and avocadoes
plantains yuca (cassava) chayote and rice r starchy
salad w midday meal
104
burmese infleunce
many tropical fruits (pineapples papayas oranges banans and manoges)
cabbages, cucumbers, caliuufliwer, beets, carrots ,bean sprouts and tomatoes
carb from rice noodles red lentil and mung peas
protein from prok beef lamb chicken duck fish or prays tofu and eggs
fresh fruit for dessert, sweets for snacks or breakfast
105
jewish diet
- kosher
- conservative jews r inclined to observe the rules only at home
- reform jews consider dietary laws as essentially ceremonial
food is rich
chicek and fresh-smoked and salt fish r popular as are noodles egg and flours
deficient in fresh veg and mil
106
kosher requirements
- slaughtering by qualified person, drain blood by severing jugular vein and carotid then soaked in brine
meat and meat products many not be prepared w milk or milk products
disk for meat prep sep from dairy prep
6 hrs after meat before dairy, 30 min after dairy to eat meat
mouth rinsed after fish and before meat
fast on passover week, yom kippur, feast of pirum,
no cooking on sabbath (sundown fri to sundown sat)
107
what does jewish dietary laws fobrib
flesh of animal w/o cloven (split) hoves or those that don't chew cud
hindquarters of any animals
shellfish or fish wo scales or fins
brids of prey
creeping things and insects
leavened bread during passover
108
roman catholic restriction
meat not on ash wed and good fri
pop requests adherents to abstain on other fri during lent
109
eastern orthodox restriction
vary but meat poultry fish and dairy restricted on wed fri and during lent and advent
110
seventh day adventist
lacto ovo geg
milk and egg but no meat
coffee, tea, and alc harmful
111
mormon restirctio n
no coffee tea and alc beveragesi
112
islamic restriction
pork and alc, meat slaughteered according to specific laws
ramadan: no eat or drink during day
113
hindu restriction
most veg, no egg
114
veg diet
dont include meat
some have egg milk and cheese
can be nutrition, red obesity high nbp, heart disease cancer and diaetes if planned well
lacto ovo veg have dairy and egg
lacto veg is dairy only
vegan is no animal foods
combine to get essential amino acids
ensure enough calcium vitamin d b12 iron zinc and protein
115
dash diet servings per food group
grains: 6-8
meat, poultry, fish: 6 or fewer
vegetables: 4-5
fruit: 4-5
low-fat, fat-free dairy: 2-3
fat and oils: 2-3
sodium: 2300 mg a day
nuts, seeds, dry beans, and peas: 4-5 week
sweetss: 5 or fewer a week
116
what is the Food Lists system
previously called the Exchange Lists for Meal Planning
developed by the American Dietetic Association (now the
Academy of Nutrition and Dietetics) and the American Diabetes Association
The lists can be used to balance the amounts of carbohydrate, protein, fat, and calories eaten each day. The system was originally used to help individuals with diabetes manage their food plans and stabilize their blood sugar. The Food Lists can also be used successfully for weight management.
classifies foods of similar nutrient and caloric content into groups
117
changes in 2016 to nutrition label
Serving sizes have been updated to reflect amounts people typically eat; presented in larger, bolder type.
Calories are in larger, bolder type. Calories from fat are no longer listed.
Percent Daily Values have been updated to reflect current research.
For the first time, Added Sugars must be listed separately.
Vitamins A and C have been replaced by Vitamin D and Potassium.
The footnote was revised to better explain Percent Daily Values.
118
high percent daily value vs low percent daily value
high - >20%
low - <5%
119
four kind of food claims
Nutrient Content Claims
Health Claims - requires FDA approval; must have “significant scientific agreement (SSA)”
Qualified Health Claims. - needs disclaimer little evidence support; no FDA approval required
Structure/Function Claims - helps certain body strucutre (like bones)
120
___ percent of food is lost or wasted every day
30
121
country-of-origin labeling (COOL) law
requires that full-line food stores pro-vide consumers with information about the sources of certain foods at the point of purchase
Includes:
* Muscle cuts of chicken, goat, and lamb
* Ground chicken, goat, and lamb
* Fish and shellfish (wild and farm raised)
* Fresh and frozen fruits and vegetables
* Peanuts
* Pecans and macadamia nuts
* Ginseng
excluded foods include canned tuna, roasted peanuts, fruit medley, beef, and pork
butchers, fish markers, restaurants, cafeteria, food stands, salad bars, delicatetessens are also excluded
122
what is the Child and Adult Care Food Program (CACFP)
provides meals and snacks to children in family or group day care homes, as well as children residing in home-less shelters.
It also provides meals and snacks to adults in adult day care centers.
123
Supplemental Nutrition Assistance Program (SNAP
formerly called the Federal
Food Stamp Program.
The focus is on nutrition and making healthy food accessible to low-income households.
apply for benefits by completing a state application form. Benefits are provided on an electronic card that is used like an ATM card.
The card is accepted at most grocery stores, as well as some food cooperatives and farm-ers’ markets (Figure 18.7).
Through educational training programs, SNAP helps clients learn to make healthy eating and active lifestyle choices.
`This assistance program supplements food needs for a family, but it is not
enough to purchase a complete nutritionally adequate diet. Families must add money to their SNAP allotment to meet all their nutritional needs.
124
Senior Farmers’ Market Nutrition
Program (SFMNP)
provides low-income seniors with coupons that can be exchanged for eligible foods (fruits, vegetables, honey, and fresh-cut herbs) at farm-ers’ markets, roadside stands, and community-supported agriculture programs.
125
Commodity Supplemental Food Program
works to improve the
health of older adults with low income by supplementing their diets with nutri-tious foods. A commodity food is a common, mass produced item. CSFP offers foods such as unsweetened canned fruits, low-sodium canned vegetables, low-fat dairy products, whole-grain cereals and pastas, lean meats, poultry, fish, and dry beans.
P, USDA distributes both food and administrative funds to par-ticipating states and Indian Tribal Organizations (ITOs)
send packages - packages arent complete but contain nutrients that are often deficient
126
Expanded Food and Nutrition Education Program (EFNEP)
program provides individuals with limited resources with the knowledge, skills, attitudes, and changed behavior needed to make healthy food choices.
127
what may be found in qr code
where and when product was harvested/ captured
nutritional information
ingredients,
allergens,
social compliance programs,
usage instructions,
advisories and safe handling instructions,
company or brand information.
128
effects of canning food
Canning involves heating foods in sealed containers to destroy organisms that can cause disease or produce toxins. Heat causes changes in texture, color, and nutritive value of food products. Canned foods maintain quality for 1 to 2 years.
129
efects of aseptic canning
This processing method may use temperatures as high as 302°F (150°C) to sterilize food in as little as one second. This short time minimizes changes to the food product. Sterilized food is then placed in sterilized packages within a sterile environment.
130
effects of dehydration
Dehydration preserves food by lowering its water content. This stops microbe growth and inactivates enzymes. As food loses water, its weight and size are reduced. Its texture may become leathery or brittle. Flavors often become more concentrated. Treatments used to prevent enzymatic browning may destroy some vitamins in the food.
131
effects of fermentation
Microbes are added to cause specific enzymatic changes in some food products. As enzymes break down components in the food product, by-products such as carbon dioxide, acidic and lactic acids, and ethanol may be released. These by-products can change the texture, flavor, and keeping quality of foods such as bread, cheeses, and pickles.
132
effects of freezing
Freezing increases shelf life of food by slowing the growth of microbes and the chemical reaction rate of enzymes. Most frozen foods maintain their quality for three to nine months. Rapid freezing right after harvesting is best for preserving food texture and nutrients. Treatment of fruits and vegetables before freezing helps prevent darkening.
133
effects of irradiation
Irradiation exposes approved foods to radiant energy that kills bacteria and parasites in the food. This improves food safety and increases shelf life. Irradiation does not change food’s nutritional value or flavo
134
effects of pasteurizatio
Pasteurization involves heating a food product to 161°F (72°C) for 15 seconds to reduce enzyme activity and destroy pathogens and some spoilage bacteria. This improves food safety and increases shelf life. Pasteurization can affect food flavors and destroy heat-sensitive nutrients, which may be replaced through fortification.
135
effects of ultrapasteurization
Ultrapasteurization heats a food product to a higher temperature (280°F, 138°C) for a shorter time (2 seconds) than pasteurization. This process also affects food flavors and destroys heat-sensitive nutrients, which may be replaced through fortification. Foods treated with this process can be stored at room temperature until opened.
136
what food wasthe first to be approved for irradiation
space food for astronaunt
137
what food is the most common irradiated food
spices
138
foods that have been approved for iraddiation by FDA
fruits, vegetables, lettuce, spinach, wheat flour, potatoes, fresh shell eggs, pork, poultry, and red meat.
139
transporting food accounts for only ____ percent of greenhouse gases related to food consumption
11
140
