Exam 1 - Chapter 13 (community Food Supply And Health)

Question 1

Main governing body over the US food supply except for meat poultry and eggs

Also governs dietary supplements, bottled water, food additives and infant formulas

Answer 1

FDA

Question 2

Regulates domestic and imported meat, poultry and egg products

Answer 2

USDA

Question 3

Regulates safety of seafood and fisheries

Answer 3

NOAA

Question 4

Regulates pesticides usage and monitors water safety

Answer 4

EPA

Question 5

Regulates advertising and truthful marketing of foods and supplements

Answer 5

FTC

Question 6

Monitors and investigates cases of food borne illness

Answer 6

CDC

Question 7

Functions of the FDA

Answer 7

Enforces food sanitation and quality control

Controls food additive use

Regulates foods that cross state lines

Monitor nutritional labels

Ensure safety of public food service

Question 8

FDA’s control method

Answer 8

Recall
Seizure
Injunction
Prosecution

Question 9

On a nutrition label, what is considered a low % of DV

Answer 9

5% or less

Question 10

On a nutrition label, what is considered a high % DV

Answer 10

20% or more

Question 11

What is RDI used for

Reference daily intakes

Answer 11

Vitamins and minerals

Question 12

What is DRV used for?

Daily reference value

Answer 12

Macronutrients and electrolytes

Question 13

What’s all different about the new nutrition labels

Answer 13

Servings larger and in bolder type

Serving sizes updated

Calories in larger type

New added sugars

Change in nutrients required

Updated daily values

New footnote

Question 14

WHO, AHA, FAO, IOM etc all recommend what about added sugars

Answer 14

<10% of daily energy come from added sugars

Question 15

Examples of added sugars

Answer 15

Syrups and nectars (maple, brown rice, agave)

Honey

Granulated sugar (cane, beet, coconut)

Concentrated fruits and vegetable juices (not 100% fruit juice)

Question 16

How to calculate % calories from saturated fat

Answer 16

(Saturated fat X 9 cal/g) / (total calories) X 100%

Question 17

What does RACCs stand for

Answer 17

Referenced amounts customarily consumed

Change in serving sizes will also change labeling for “high” “low” and “reduced”

Question 18

Examples of label claims

Answer 18

Health claim

Nutrient content claim

Structure/function claim

Question 19

What is a health claim

Answer 19

Describe a food, ingredient or supplement that has been shown to decreased the risk of some type of disease

Question 20

What type of foods can health claims not be used on

Answer 20

Foods that contain >20% DV for fat, saturated fat, cholesterol or sodium

Question 21

Criteria for nutrient content to claim “______ free”

Answer 21

Total fat, saturated fat, trans fat, sugar = <0.5g per serving

Cholesterol = <2mg per serving

Sodium = <5mg per serving

Question 22

Criteria for nutrient content to claim “low”

Answer 22

Total fat = <3g per serving and <30% calories from

Saturated and trans fat = <1g per serving and <15% calories from

Cholesterol = <20mg per serving

Sodium = <140mg per serving

Question 23

Criteria for nutrient content to claim “reduced”

Answer 23

25% less than referenced product

May be calories, fat, saturated fat, trans fat, cholesterol, sodium, sugars

Question 24

What is a structure/function claim

Answer 24

Describes the role of a nutrient or ingredient intended to affect normal structure or function in humans

Question 25

Examples of structure/function claims

Answer 25

Calcium builds strong bones Fiber maintains bowel regularity Antioxidants support cell integrity

Question 26

What is the new “natural” buzzword

Answer 26

Simple

Question 27

Important nutritional changes made in 2018

Answer 27

Menu labeling requirements Trans fat ban Vending machine labeling Calorie content of foods must be listen if provides has 20+ restaurants/vending machines

Question 28

What are gluten free diets often higher in and lower in

Answer 28

``` Higher in: Saturated fat Sodium Starch Other processed carbs ``` Lower in: Vitamins and minerals

Question 29

Food trends to watch for

Answer 29

``` Transparency Self care Texture is the new flavor Personalization Lab grown food ```

Question 30

MC food additives

Answer 30

Sugar and salt

Question 31

Chemicals added to foods to prevent spoilage and extend shelf life

Answer 31

Food additives

Question 32

Are food additives safe?

Answer 32

Generally recognized as safe (GRAS)

Question 33

Functions of food additives

Answer 33

Produce uniform properties Standardize functional factors (thickening, stabilization) Prevent oxidation, extend shelf life Control pH to improve flavor and texture Enrich foods with nutrients

Question 34

Function of preservatives

Answer 34

Prevent spoilage, prevent changes in color, flavor or texture, delay rancidity

Question 35

Function of sweeteners

Answer 35

Add sweetness with or without added calories

Question 36

Function of color additives

Answer 36

Offset color loss due to exposure to air, light, temp, moisture Correct natural color variation

Question 37

Function of flavors and spices

Answer 37

Add natural or synthetic flavor

Question 38

Function of flavor enhancers

Answer 38

Enhance flavors with adding their own flavor

Question 39

Function of fat replacers

Answer 39

Provide texture in reduced-fat foods

Question 40

Function of nutrients

Answer 40

Replace vitamins and minerals lost during processing (enrichment) or add nutrients that may be lacking (fortification)

Question 41

Function of emulsifiers

Answer 41

Prevent separation, reduce stickiness, Help products dissolve more easily

Question 42

Function of stabilizers, thickeners, binders

Answer 42

Produce uniform texture and improve mouthfeel

Question 43

Function of pH control agents

Answer 43

Control acidity and alkalinity Prevent spoilage

Question 44

Function of leavening ages

Answer 44

Promote rising

Question 45

Function of anti-caking

Answer 45

Prevent moisture absorption to keep powdered foods free-flowing

Question 46

Function of humectants

Answer 46

Retain moisture

Question 47

Function of dough conditioners

Answer 47

Produce more stable dough

Question 48

Function of firming agents

Answer 48

Maintain crisp and firm foods