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food science - final exam > Exam 1 > Flashcards

Exam 1 Flashcards

Exam 1 Information

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Gourmet Food flashcards
1
Q

The scientific study of food is one of people’s most important endeavors, mainly because…

A

Food is their most important need

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2
Q

Hunter-gatherers spent 100% of their time engaged in obtaining food.

A

True

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3
Q

Average American spends less than how many hours a day preparing food?

A

1

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4
Q

Americans consume about how many lbs of food/year?

A

2000

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5
Q

What is the scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products?

A

Food Science

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6
Q

How many people are undernourished?

A

One in seven

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7
Q

Areas in Food Science

A

Processing (engineering)
Packaging
Chemistry
Microbiology
Sensory evaluation
Nutrition
Regulation compliance

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8
Q

25% of disease in the US may have a nutritional component

A

True

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9
Q

Top Four Chronic Diseases are related to food:

A

HEART DISEASE
Obesity
DIABETES
Cancer

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10
Q

What is the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances

A

Nutrition

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11
Q

Food science involves all aspects of food and nutrition

A

True

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12
Q

Nutrition is the study of how..

A

Food is utilized by the body

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13
Q

Food-Nutrition-Health are interconnected

A

True

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14
Q

Food Poisoning Statistics:
Illness

A

48 million

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14
Q

Nil (example person)

A

Spewing, cramps, rare hamburger the day before

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15
Q

Food poisoning statistics:
Deaths

A

3,000

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15
Q

Alice (example person)

A

Thin, digestive issues and mental fog for years

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16
Q

Food poisoning statistics:
Hospitalizations

A

128,000

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17
Q

The American food supply is the…

A

Safest in the world

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18
Q

Fresh foods contain more harmful ________ than processed products

A

Microbes

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19
Q

Unsafe foods:
Any food that makes us sick when we eat it

A

Presence of harmful microbes
Presence of natural toxicants
Presence of environmental contaminants
Presence of harmful additives
Presence of allergens

20
Q

Methods to Limit Microbes

A

Proper handling
Proper storage
Proper sanitation
Proper packaging

20
Q

Rank the Dangers

A

Canned tuna fish
Refrigerated yogurt
Unpasteurized orange juice
Undercooked chicken
Alfalfa sprouts

21
Q

_____________ _________ is not pleasant to eat, but it is not necessarily unsafe
Not all food that is unsafe may show signs of spoilage

A

Spoiled foods

22
Q

The common factor between spoiled and unsafe foods is usually

A

Microbes

23
Q

The ___________ represents the best guess on how long a food will last before it spoils

A

Expiration Date

24
Q

Expiration dates are set on food safety not quality factors

A

False. They are set on quality factors not food safety

25
Q

A sickness caused by consuming a contaminated food

A

Food poisoning

26
Q

An ___________ requires the consumption of viable microbes that grow and produce symptoms typical for an infectious disease

A

Infection

27
Q

Occurs after consumption of foods in which microbes have produced a toxin

A

Intoxications

28
Q

Scientists who track the cause of an outbreak

A

Epidemiologists

28
Q

An ______________ occurs when more than one unrelated individual contracts a food-borne illness

A

Outbreak

29
Q

Fresh foods are more likely to contain harmful ___________ than commercially processed products

A

Microbes

30
Q

Involves reducing the chances that food will spoil or become unsafe

A

Food preservation

31
Q

Methods of Food Preservation

A

Canning
Pasteurizing
Refrigerating
Freezing
Drying
Fermenting
Packaging

32
Q

______________ serve a useful purpose and must be both safe and effective for the intended use
Extending shelf life, reducing waste, lowering cost to consumers

A

Additives

32
Q

_____________ are food ingredients that slow spoilage and prevent food-borne illnesses
Salt and sugar are common examples

A

Preservatives

33
Q

LFTB

A

Lean Finely Textured Beef
“Pink Slime”
Unlabeled treatment with small amounts of food grade ammonium hydroxide to control harmful bacteria

33
Q

Azodicarbonamide (ADA)

A

“Yoga Mat Chemical”
Used to bleach flour and make dough stronger and more rubbery

34
Q

Recent Changes Noted in the Food Industry

A

New and newly identified microbes
Greater reliance on imported_______ foods
Less knowledge by food preparers
Centralization of food processing
Improved sanitation may reduce immunity

35
Q

________________ for food safety starts with production and ends with the consumer

A

Responsibility

36
Q

The least controlled step is whenever ________ handle and prepare food

A

Consumer

37
Q

Frequent Factors in Food Poisoning

A

Improper storage temperature
Poor personal hygiene
Undercooking
_cross-contamination_____________
Food from unsafe sources

37
Q

Simple Rules for Food Handling

A

Keep hot what is hot and cold what is cold
When in doubt throw it out

38
Q

___________ are chemicals applied to crops to kill pests

A

Pesticides

39
Q

______________ ______________ avoids the use of fossil fuels and synthetic chemicals

A

Organic Production

40
Q

Proper composting of animal waste (for natural fertilizer) should kill

A

Harmful microbes

41
Q

Contaminated irrigation water is a leading source of

A

Microbial problems

42
Q

Organic Product Characteristics

A

Desired by many consumers
Often cost more
Have a shorter shelf life
May not look as attractive
May be less safe____ than products grown with pesticides

43
Q
A
44
Q
A

food science - final exam (2 decks)

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