Chapter 12: Phytochemicals and Functional Foods

Question 1

inspired by Hippocrates famous words “Let food be thy medicine and thy medicine be thy food”

Answer 1

“food as medicine”

Question 2

are compounds found naturally in plants which have bioactive properties

these bioactive compounds “influence biological responses to living tissue, including gene expression” and have shown to provide positive health effects

Answer 2

phytocemicals/phyonutrients

Question 3

in the plants, phytochemicals act as a defense mechanism against host infection, and provide the characteristic color, aroma, and taste of the plant

Answer 3

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Question 4

phytochemicals - health effects

protection against oxidative stress

Answer 4

antioxidants

Question 5

phytochemicals - health effects

promotion of cancer death

Answer 5

apoptosis

Question 6

phytochemicals - health effects

alteration of hormone metabolism

Answer 6

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Question 7

phytochemicals - health effects

enhancement of immune response or cell-to-cell communication

Answer 7

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Question 8

phytochemicals - health effects

protection against the effects of environmental toxins

Answer 8

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Question 9

phytochemicals - health effects

promotion of a healthy mix of microorganism in the digestive tract

Answer 9

gut microbiome

Question 10

phytochemicals - health effects

metabolic detoxification of toxic substances

Answer 10

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Question 11

phytochemicals - health effects

inhibition of proteases

Answer 11

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Question 12

phytochemicals - health effects

shielding of protect structures of cells and stabilization of membrane

Answer 12

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Question 13

phytochemicals - health effects

stimulation of _____ repair

Answer 13

DNA

Question 14

it satisfactorily demonstrates to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-being and/or reduction of risk of disease

Answer 14

functional foods

Question 15

suggestive of the physiological function intended to be improved by the consumption of food

Answer 15

functional foods

Question 16

food that may provide health benefits beyond basic nutrition

Answer 16

functional foods

Question 17

includes all kinds of food either whole foods, fortified, enriched, or enhanced foods which have health benefits

Answer 17

functional foods

Question 18

to perceive the health benefit of a food, marketing plays a crucial role in the identity of functional foods

usually, these health benefits of foods are communicated to the consumers as _____, serves as a hallmark of functional foods and written as part of food label

Answer 18

health claims

Question 19

enforced the laws and regulations in the use of health claims in foods

Answer 19

Food and Drug Administration

Question 20

statement which characterizes a relationship between a nutrient or other compound in food and a disease or health related condition

Answer 20

health claim

Question 21

health claims vs nutrition claims

calcium and reduced risk of osteoporosis

Answer 21

health claim

Question 22

health claims vs nutrition claims

sodium and reduced risk of hypertension

Answer 22

health claim

Question 23

health claims vs nutrition claims

dietary saturated fat and cholesterol and reduced risk of coronary heart disease

Answer 23

health claim

Question 24

health claims vs nutrition claims

fiber-containing grain products, fruits, and vegetables and reduced risk of cancer

Answer 24

health claim

Question 25

health claims vs nutrition claims fruits and vegetables and reduced risk of cancer

Answer 25

health claim

Question 26

health claims vs nutrition claims folate and reduced risk of neural tube defects

Answer 26

health claim

Question 27

health claims vs nutrition claims sugar alcohols and reduced risk of tooth decay

Answer 27

health claim

Question 28

health claims vs nutrition claims soy protein and reduced risk of heart disease

Answer 28

health claim

Question 29

health claims vs nutrition claims soluble fiber from whole oats and from psyllium seed husk and reduced risk of heart disease

Answer 29

health claim

Question 30

health claims vs nutrition claims whole grains and reduced risk of heart disease and certain cancers

Answer 30

health claims

Question 31

health claims vs nutrition claims plant sterol and plant stanol esters and heart disease

Answer 31

health claim

Question 32

health claims vs nutrition claims potassium and reduced risk of hypertension and stroke

Answer 32

health claim

Question 33

health claims vs nutrition claims statement which characterize the qty of nutrient in food

Answer 33

nutrition/nutrient claim

Question 34

health claims vs nutrition claims calorie-free: fewer than 5 kcal per serving

Answer 34

nutrient claim

Question 35

health claims vs nutrition claims low calorie: 40 kcal or less per serving

Answer 35

nutrient claim

Question 36

health claims vs nutrition claims reduced calorie: at least 25% fewer kcal per serving than the comparison food

Answer 36

nutrient claim

Question 37

health claims vs nutrition claims fat-free: less than 0.5 g of fat per serving (and no added fat or oil); synonyms include "zerofat," "no-fat," and "nonfat"

Answer 37

nutrient claim

Question 38

health claims vs nutrition claims low fat: 3 g or less fat per serving

Answer 38

nutrient claim

Question 39

health claims vs nutrition claims less fat: 25% or less fat than the comparison food

Answer 39

nutrient claim

Question 40

health claims vs nutrition claims cholesterol-free: less than 2 mg cholesterol per serving and 2 g or less saturated fat and trans fat

Answer 40

nutrient claim

Question 41

health claims vs nutrition claims sugar-free: less than 0.5 g of sugar per serving

Answer 41

nutrient claim

Question 42

health claims vs nutrition claims sodium-free and salt-free: less than 5 mg of sodium per serving

Answer 42

nutrient claim

Question 43

health claims vs nutrition claims low sodium: 140 mg or less per serving

Answer 43

nutrient claim

Question 44

health claims vs nutrition claims very low sodium: 35 mg or less per serving

Answer 44

nutrient claim

Question 45

considerations for health claims of functional food amount of nutrient or compound that is available for absorption and utilization by the body

Answer 45

bioavailability

Question 46

considerations for health claims of functional food antagonistic or synergistic effect of nutrient towards another nutrient

Answer 46

nutrient/food interaction

Question 47

considerations for health claims of functional food consistency of findings among studies - should have a _____ of confidence (significant scientific agreement)

Answer 47

grade a level

Question 48

quality attributed of functional foods quality attributes: ? technological considerations: textural changes may affect heat changes, stability, (unpleasant taste), and aroma

Answer 48

high in fiber

Question 49

quality attributed of functional foods quality attributes: ? technological considerations: reduction of lipids (e.g. cholesterol and fat) affects foamability, emulsifying ability, freezing, and melting point, and taste

Answer 49

reduced fat, low cholesterol

Question 50

quality attributed of functional foods quality attributes: ? technological considerations: reduction of energy may cause textural changes that may have bitter aftertaste

Answer 50

reduced energy

Question 51

quality attributed of functional foods quality attributes: ? technological considerations: removal of substances like caffeine requires use of expensive technology

Answer 51

reduced caffeine

Question 52

quality attributed of functional foods quality attributes: ? technological considerations: reduction of sodium affects the palatability and consumer preference in food

Answer 52

low sodium/low salt

Question 53

quality attributed of functional foods quality attributes: ? technological considerations: fortification of food alters flavor and stability of the product and may be expensive addition of low molecular weights nay alter weight of product

Answer 53

vitamin/mineral fortified

Question 54

functional foods - examples foods with benefit to the: ? e.g. yakult, cultured yogurt

Answer 54

gastrointestinal system

Question 55

functional foods - examples foods with benefit/protection to the: ? e.g. wine with resveratrol, soybean with phytosterols

Answer 55

cardiovascular system

Question 56

functional foods - examples food that protect against degenerative disease

Answer 56

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Question 57

functional foods - examples foods alternatives: ? e.g. stevia

Answer 57

sugar or fat alternatives

Question 58

functional foods - examples foods with optimal fat ratio for the elderly, people with diabetes, and those with inflammatory disease e.g. diabetasol, ensure gold, meal replacement drink

Answer 58

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Question 59

functional foods - examples foods for athlete e.g. gatorade

Answer 59

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Question 60

functional foods - examples food that enhance immune function

Answer 60

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