Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food Systems & Nutrition > Exam 1 (Chapter 1,2,4,29) > Flashcards

Exam 1 (Chapter 1,2,4,29) Flashcards

(61 cards)

Start Studying
1
Q

Sensory criteria in food selection

A

1) sight
2) odor
3) taste
4) touch
5) hearing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

5 taste stimuli

A

1) sweet
2) sour
3) savory
4) salty
5) spicy
(Umami)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Chemethesis

A

Impression of hot or cold but not physically

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Flavor is

A

Odor,taste, and mouth feel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Factors that affect taste

A

1) hunger
2) time of day
3) medication
4) age
5) genetic variation
6) temperature
7) preconceived ideas
8) color
9) monotony

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Dietary guidelines

A
  • updated every 5 years
  • written by the FDA
  • 5 focus points
  • reduce sugar
  • limit cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Nutraceutical

A

Beneficial food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Nutrigenomics

A

Study of how genes affect your health condition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Functional foods

A

Foods made to increase health

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Conventional

A

Regular food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Modified food

A
  • fortified
  • vitamins / mineral added to food that weren’t originally there
  • enriched
  • lost nutrients are placed back into the food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Medical food

A

Used to supplement disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Orgainic

A
  • less/ no pesticides
  • no GMO
  • no irradiation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Subjective evaluation

A

Rely on sensory characteristics and personal preference

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Objective evaluation

A

Good quality tested in labs and then studied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Food selection criteria

A

1) culture
2) religion
3) budget
4) medicine
5) psychological / sociological
6) sensory

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Hindu diet

A

Souls are important=Vegetarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Buddha diet

A

Un compassionate to eat meat= vegetarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Seventh day Adventist

A 
Vegetarian (lacto-ovo)
No alcohol
No caffeine
No snacks 
No hot spices
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Mormon

A

Vegetarian
No coffee or tea
Physical activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Nutraceutical

A

Bioactive compound with health benefits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Monograph

A

Fact sheet of chemical ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Functional foods

A

Physiological benefits
Enhance health
Conventional (whole foods)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

FDA

A 
Labels 
Inspects
Food additives 
Research 
Education
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
USDA
Inspects and grades Meat, poultry, and eggs Dairy, cheese, milk, butter, grains, veggies, fruits
26
EPA
Pesticide control
27
US department of commerce
Fish and fish products
28
Federal trade commission
Fair advertising
29
Department of treasury
Alcohol
30
Cdc
Center for disease control | Food born illness
31
Process of product recall
1) public announcement 2) consumers get refunded 3) public relation campaign 4) FDA disposes the product 5) manufacture contest against government 6) manufacture request compliance
32
Food and drug act 1906
Prevent manufactures sale or transportation of adultered, misbranded, or poisonous products
33
Drugs and cosmetic act 1938
1) standard identity 2) standard of quality 3) standard of full Response to death of 100 people
34
The safe food act 1997
Enforce food safety laws to create a single independent agency to over see food safety
35
Standard of identity
Label= accurate description
36
Standard of fill
Container 90% full
37
Standard of quality
Product must = promised description
38
Fair packaging and labeling act 1966
1) ingredients | 2) name / form of product
39
Pure food and drug act 1906
Pure food law | Beginning of governments involvement in food
40
Foods that don't need to be labeled
``` Raw food Game Restaurant Medical Deli/bakery Bulk food Infant formula Donated food Coffee/tea ```
41
Cool
Country of origin
42
Food code
(Part of the code of federal regulation) - updated every 4 years - model for retail food - educate how to prevent food born illness
43
ADI
Acceptable daily intake - made for food additives - % of daily intake for a lifetime
44
GRAS List
Generally recognized as safe - food additive amendment (1958) - color additive amendment (1960)
45
Delany clause
(Part of food drug and cosmetic act 1858) | -additives Cannot be considered safe if it is cancer causing
46
Potentially carcinogenic (but not banned)
- saccharin | - food colorings
47
USDA food grading
(A,B,C) Quality = meat to fat ratio based on God appearance, texture, and flavor (Prime, choice, Aa, a, fancy)
48
EPA
Environmental protection agency | -sets tolerance for levels of pesticide residues
49
USDC
Us department of commerce | - fish inspections
50
FAO
Food and agriculture organization (national) - eliminate hunger - improve nutrition - enhance food production &distribution - maintains statistics on world food production
51
Federal registrar
- Daily publications, proposed rules, notices of federal agencies and organizations - executive orders and presidential documents
52
Qualified health claims
1) health claim(qualified/unqualified) 2) nutritional content 3) structure/function of claims
53
Health claims
-scientific evidence indicates level of qualification (Scientific agreement vs emerging evidence) - must have 10% Dv of nutrient
54
Nutrient content
10% or more level of nutrient
55
Structure or function
- describe role of nitrite the - must have disclaimer "Calcium builds strong bones" "Product does not cure disease"
56
Dietary supplements (1994)
- supplement and health education act (DSHEA) | - treated as food
57
The big 8
1) peanuts 2) tree nuts 3) milk 4) eggs 5) wheat (gluten) 6) fish 7) shellfish 8) soy beans
58
Nutrient claims allowed on food labels
W/o, free, no zero = (no nutrient) Low= <40 cal, <3 g fat , <1g s.f., <140mg sodium Extra lean= <10gf, <4 g s.f., < 95g chol Light/ lite = color, 1/3 fewer cal, 1/3 less fat More= 10% more DV High= 20% more DV Good source= 10-19% DV More than / fewer= 10% more or 125% less Healthy = < 3g fat, 1g sf, <480 g sodium, < 60 mg chol
59
Food additives
Added to food and affects character
60
Food additive regulated by :
- FDCA 1938 - FAA amendment 1958 - CAA 1960
61
Exempted from food additive regulations
- gras - prior sanction 1958 - ADI - Delaney clause - saccharin

Food Systems & Nutrition (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions