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Nutrition > Exam 1: Food additives > Flashcards

Exam 1: Food additives Flashcards

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1
Q

Most common food additives

A

sugar and salt

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2
Q

Food additives are

A

chemicals added to foods to prevent spoilage and extend shelf-life, generally recognized as safe (GRAS)

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3
Q

Causes for increased demand for more convenience foods

A
  • Larger population
  • more workforce
  • more complex family lifestyle
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4
Q

Food additives

A
  • produce uniform properties
  • standardize functional factors (thickening, stabilization)
  • prevent oxidation, extending shelf-life
  • Control pH to improve flavor and texture
  • enrich foods with nutrients
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5
Q

Preservatives

A

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

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6
Q

preservatives are used in

A

fruit jellies, beverages, baked goods, cured meats, oils, cereals, dressings

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7
Q

Sweeteners

A

added sweetness with or without added calories

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8
Q

Sweeteners used in

A

beverages, baked goods, confections, sugar, processed foods

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9
Q

Color additives

A

offset color loss due to exposure to air, light, temperature, moisture; correct natural color variation

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10
Q

Color additives are used in

A

processed foods

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11
Q

Flavors and spices add flavor in

A

puddings, jello, cake mixes, dressings, candy, beverages, and ice cream

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12
Q

Flavor enhancers

A

enhance flavors without adding their own flavor in processed foods

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13
Q

Fat replaces provide texture in reduced-fat foods such as

A

baked goods, dressing, dessert mixes, dairy products

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14
Q

Nutrients

A

replace vitamins and minerals lost during processing or add nutrients that may be lacking
-enrichment and fortification in flour, cereals, breads, beverages, energy drinks/bars

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15
Q

Emulsifiers

A

prevent separation, reduce stickiness, help products dissolve more easily

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16
Q

Emulsifiers are used in

A

salad dressings, peanut butter, chocolate, frozen desserts

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17
Q

Stabilizers, thickeners, binders

A

produce uniform texture and improve mouthfeel

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18
Q

Stabilizers, thickeners, binders used in

A

frozen desserts, dairy products, cakes, dressings, jellies, sauces

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19
Q

pH control agents control ______ and _____ and prevent ____

A

acidity, alkalinity, spoilage

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20
Q

pH control agents are used in

A

beverages, frozen desserts, chocolate, low-acid canned foods

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21
Q

Leavening agent promotes rising of

A

baked goods

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22
Q

Anti-caking additives

A

prevent moisture absorption to keep powdered foods free-flowing in salt, baking powder, and powdered sugar

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23
Q

Humectants

A

retain moisture in marshmallows and confections

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24
Q

Dough conditioners produces more

A

stable dough in baked goods

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25
Firming agents
maintain crest and firm foods i processed fruits and veggies
26
Salmonellosis
- Found in raw milk or eggs, undercooked meats, oysters and clams from polluted water - incubation period of 24-48 hours - 40,000 cases/ year
27
Shigellosis
Spread through feces, fingers, flies, and foods handled by unsanitary workers - 14,000 cases per year - 4-7 day incubation period
28
Listerosis
- 10X more common in pregnant women | - Found in soft cheeses, poultry, raw milk, raw eggs, and seafood
29
E. Coli
- Spread through fecal matter infections, unpasteurized foods - 265,000 cases per year - 2-8 day incubation period
30
Vibrio
- Immuno-compromised individuals are most susceptible | - Found in undercooked shellfish
31
Most common types of bacterial food poisoning
Staph. Aureus and clostridium
32
Viruses that contaminate food
norovirus
33
Parasites that contaminate food
giardiasis, roundworms, flat worms
34
Environmental factors that contaminate food
lead, natural (mercury)
35
Trigonosis is found in
pork
36
Safe cooking temperatures for beef, pork, veal and lamb
145 F and allow to rest for at least 3 minutes
37
Ground meats safe cooking temp
160 F
38
All poultry should be cooked to
165 F
39
Date tells store how long to display a food item
Sell-by
40
Date recommended for best quality/flavor, not a safety date
Best if used by
41
Late date recommended to consume for peak quality
use by
42
Most fresh meats are safe in the fridge for
1-2 days
43
Cooked meats are safe in the fridge for
3-4 days
44
Eggs can stay in the fridge safely for
3-5 weeks
45
3 ways to safely thaw food
Refrigerator, microwave, sink under cold water
46
Steps to reducing food waste
- Only purchasing foods you'll eat in timely manner - Plan and meal prep - freeze foods you won't eat in time - revive foods
47
Reviving wilted food
soak in ice water bath for 5-10 minutes
48
Reviving stale food
toast crackers, chips, bread in oven for a few minutes
49
Reviving salty foods
add vinegar, lemon juice or brown sugar to mellow or soak a raw peeled potato to soak up some salt
50
Reviving burned foods
remove from heat, remove the blackened parts and cover with a damp cloth to remove the burned flavor
51
Reviving overcooked foods
puree overcooked veggies with soup stock, milk or cream to make a soup base
52
Number of people currently malnourished
2 billion people (3rd leading cause of childhood death)
53
Most common global micronutrient deficencies
iron, iodine, vitamin A, zinc
54
Food insecurity
limited or uncertain availability of nutritionally adequate foods or limited capabilities to acquire foods in socially acceptable ways
55
Supplemental Nutrition Assistance Program (SNAP)
Helps provide food for about 46 million Americans Annual cost of $74 billion Average is about $4.23/day
56
Special Supplemental Food Program for Women, Infants, and Children (WIC)
8 million participants annually annual cost of $7 billion Monthly cost per participate is $43.58
57
WIC cereal requirements
Must contain a minimum of 28 milligrams of iron/ 100 grams of dry cereal Must contain no more than 21.2 g of sugars/ 100 g of dry cereal At least one half o the breakfast cereals on a State's authorized food list must have whole grain as the primary ingredient AND meet a health claim
58
School Meal Programs
- Must meet requirements to get funded - minimal foods are hand-prepared - processed foods meet these requirements but taste terrible - competitive foods (vending machines) don't have to meet requirements
59
Nutrition Services Incentive Program
- Provides cash or commodities for elderly - Provides food at Congregate Meals program sites for people over 60 - Home delivered meals are available
60
It is essential that patients know
what food assistance might be available to them
61
Influences of food habits
Social, psychologic, physical, physiologic
62
Social influence on food habits
- symbolizes warmth and acceptance and memories and interactions - Marketing and economics uses this
63
Psychologic influence on food habits
- habits, preferences, emotions, cravings | - positive or negative experiences with food
64
Physical influence on food habits
- food availability, food technology, geography, season, climate - storage and cooking facilities
65
Physiologic influence on food habits
-allergies, disability, health and disease, nutrient and energy needs
66
Cultural development of food habits
- Ethnicity, religion, geographic location and lifestyle - immigration from one part of the world to another influences food choices - American food patterns are spreading globally (increasing risk for chronic disease, HTN, and diabetes)
67
Mexican food habits
- dried beans, tomatoes, corn and squash - chili peppers, garlic, onions - Lard
68
Puerto Rican food habits
- rice and beans - tropical fruits and starchy veggies - Lard
69
Native American food habits
- corn, beans, rice - blue corn flour - Lard
70
African American food habits
- Pork, corn, green leafy veggies, fried foods, okra, turnips, potatoes - Sunday dinner feast of comfort foods - Lard or shortening
71
French/ Cajun food habits
- Crawfish, shrimp, sausage, French bread, pralines - Hot chili sauce, peppers, bay leaves, thyme, file powder (sassafras) - Poultry fat
72
Chinese food habits
- rice, stir-fry veggies, soy, eggs, green tea - soy sauce, ginger, almonds, sesame seeds - peanut oil
73
Japanese food habits
- sticky rice, sushi, steamed veggies, seafood, soybeans, seaweed, tea, soups - soy sauce - soy and rice oils
74
Italian food habits
- bread, pasta, cheese, sautéed veggies, fresh fruit as snack or dessert - herbs, garlic, wine, olive oil, tomato puree - olive oil
75
Greek food habits
- bread, cheese, yogurt, lamb, fish, eggs, veggies, fruit as dessert - olive oil
76
Jewish dietary laws
Meat: pork, rabbits and birds of prey are avoided Meat and Milk not to be eaten in the same meal Fish only with fins and scales allowed No eggs with blood spots
77
Muslim dietary laws
- Milk is allowed at any time - Fruits and veggies allowed unless fermented - Breads and cereals permitted unless contaminated - Seafood and most land animals allowed. Pork and birds of prey avoided - Alcohol is strictly prohibited
78
Things that contribute to changing food patterns
- More women working (60%) - More family meals= better health outcomes, less risky behavior - We turned into grazers
79
The more people you eat with the ____ you eat
more
80
Snacks provide ____ of all energy
1/4
81
If you eat from a large package you eat _______ than smaller sizes
20-25%

Nutrition (10 decks)

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