Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FD SC 105 > Final > Flashcards

Final Flashcards

(87 cards)

Start Studying
1
Q

Reasons for food waste/loss

A

Food waste and food loss can occur at many different processing stages
Production: food may not conform to specifications
Retail: food can be damaged or spoiled after transportation or unsold/uneaten
Home/food services: food can be uneaten or spoiled

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

Food spoilage causes

A

Breakdown of food tissue
Microbial growth
Environmental (insects/pests)

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

Definition of fermented food

A

Foods produced by the growth of microorganisms (molds, yeasts, bacteria)

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

Processes that are often combined with fermentation

A

Smoking, drying, brining, and pickling

Adds variety

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

Fermented food production

A

Inoculate food with starter culture

Allow microbes to colonize and metabolize the food

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

Types of fermented food

A

Acid or ethanol produced

Protein breakdown

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Wild fermentation

A

Incomplete, unknown metabolic processes, can be outcompeted, may die off with the presence of other microorganisms, not as tolerant as domesticated strains

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

Domesticated fermentation

A

Reliable, complete, known end products, higher tolerance, can outcompete other microbes

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

Irradiation

A

Exposure of food to radiant energy at a dose sufficient enough to kill organisms or delay ripening

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

Foods that can be irradiated

A

Beef, poultry, pork, mollusks, shell eggs, fresh fruits/vegetables, spices, and seeds

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

Irradiation labeling

A

Irradiated products have to be labeled except when prepared dishes contain an irradiated product or the consumer isn’t the first buyer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Amount of food waste/loss in the US annually

A

100 billion lbs

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

Amount of food produced in the US annually

A

360 billion lbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Amount of food waste/loss in other countries

A

Food waste occurs mainly at the consumer level in other developed countries

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

Food security definition

A

Limited uncertain availability of nutritionally acceptable safe foods

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

Hunger definition

A

Food is unavailable to financially destitute populations

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

Percent of US who is food insecure

A

Less than 1%

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

Percent of US income used on food

A

13%

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

Percent of developing countries income used on food

A

72%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Reasons for additives

A

Enhance flavor, maintain consistency, maintain characteristics, enhance nutrition

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

Exception to FDA regulation for additives

A

FDA must approve all additives and ingredients except GRAS

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

Labeling rules for food colors

A

Synthetic colors must be labeled

Natural colors - some require name while others can be labeled as color added

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

Safety testing and government regulations for food colors

A

All food colors must be FDA approved and safety tested

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

Amount of synthetic food colors

A

Nine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Advantages of synthetic food colors
Intense/uniform color | Less expensive
26
Examples of natural food colors
Annatto extract, paprika, vegetable juice, dehydrated beet powder
27
Anthocyanins
``` Natural food color Grapes are only approved source Red/blue Potential health benefits Water soluble ```
28
Carotenoids
Natural food color Sources: carrots, paprika, tomatoes Eye health associated
29
Caramel
Natural food color Used for color and flavor Produced by heating carbohydrates at a high temperature
30
Main source of dietary carbohydrates
Plant foods
31
Simple carbohydrates
Glucose, fructose, galactose
32
Complex carbohydrates
Starch, fiber, grains
33
Function of carbohydrates
Main source of energy | Plant structure/stability
34
Roles of carbohydrates in foods
``` Keeps products moist and soft Provide brown color Preserving and thickening Stimulate fermentation Sweetening products ```
35
Effect of processing on grains and their nutritional content
Processing removes some nutrients - refined grains must be enriched
36
Added sugar versus natural sugar in food
Little to no difference in terms of sugar but there's a big difference in terms of additional food components Naturally occurring sugar is generally found in nutrient dense foods Foods with added sugars usually are empty calories
37
HFCS production
Corn --> cornstarch --> corn syrup --> HFCS Take the starch from corn flour, dissolve in water, breakdown into monosaccharides with enzymes, produces corn syrup, isomerize some glucose units into fructose to make sweeter
38
HFCS safety
No scientific evidence that HFCS is bad for you | Doesn't impact the digestive system the same way as glucose
39
Use of sugar subsitutes
Mostly found in snack foods and beverages
40
Advantages of sugar substitutes
Cheaper Can adjust to similar sweetness as sugar Lower calories than sugar
41
Disadvantages of sugar substitutes
Cannot functionally replace sugar May have some associated tastes: metallic, bitter Not all are heat labile
42
Basic structure of fats
Triacylglycerides - fatty ands and glycerol molecules - hydrocarbon chains
43
Basic function of fats in the body
``` Long term energy storage Insulation Cushioning Important supporting roles in hormones and other signaling molecules Contributes to satiety ```
44
Basic function of fats in food
Flaky texture Meat tenderizer Creamy consistency Frying
45
Saturated
All single bonds
46
Unsaturated
At least one double bond
47
Sources of fats
Animal products mainly | Plant oils
48
Trans fats production
Add hydrogen to unsaturated fats using heat and hydrogen gas
49
Disadvantages of trans fats
Can have negative health effects because the body doesn't know how to digest it - can accumulate in the body
50
Advantages
More stable than unsaturated fats
51
Sources of trans fats
Shortenings, margarines, baked goods, snacks, fried potatoes, salad dressings
52
Types of fat replacers
Carbohydrate, protein, and lipid based
53
Uses of fat replacers
Provide a similar level of satiety, flavor, spread-ability, texture, moisture, and mouthfeel
54
Advantages of fat replacers
Less calories
55
Disadvantages of fat replacers
Not exactly as functional
56
Shape of proteins
Primary, secondary, tertiary, quaternary
57
Function of proteins
Protective coatings, enzymes, fluid balance, hormones, blood buffer, transport, healing, immune system
58
Denaturation of proteins
High/low pH, high heat | Loses functionality - cooking, marinating, digestion
59
Dietary protein requirements
10-35% of total calories
60
Food allergy prevalence
Most allergens are usually proteins | Much less common than intolerances
61
Common allergens
Fish/shellfish, milk, soy, wheat, peanuts, soy, tree nuts, and eggs
62
Definition of a supplement
A substance added to a food in order to fortify the diet with the lacking nutrient
63
Supplement versus food
The FDA does not consider supplements food and foods cannot be supplements
64
Regulation of supplements
Less restrictive than food labeling FDA does not check supplements Dietary supplement health and education act FSMA gives FDA limited power - can recall
65
Label requirements of supplements
``` Contents Supplement declaration Contact information Serving size Amount of active ingredient Percentage daily value ```
66
Groups that might benefit from supplements
YOPI
67
Reasons for food transportation
Ability to feed densely populated areas Increased variety Out of season foods - available all year-round Economic gain
68
Role that food distribution plays in terms of energy use in the food system
Food distribution plays a large role - engines to power transport, fossil fuels, greenhouse gas emissions
69
Energy use in the food system in general
The food system accounts for 16% of overall energy use in US
70
Definition of local food
There is no legal or universally accepted version of local
71
Advantages of local foods
"direct sales" means there is no middle man - saves money | More profit to farmer but can increase cost to consumer
72
Disadvantages of local foods
May not be as energy efficient as mainstream supply chains
73
Gustation
Interaction of chemicals with taste cells | Taste cells are the cells on the tongue that tell the brain which specific taste you are exposed to
74
Olfaction
Smells must be volatile to dissolve into the olfactory mucosa Signals nerves which send signals to the brain
75
Flavor versus taste
Flavor is the combination of taste and smell | Taste only has to do with the mouth/gustation
76
Nature versus nurture influences on food preferences
There are many motivators that influence food preference | Womb versus what you were raised on (social/culture)
77
Soup study
54 participants - half were given the refillable bowls and half were given normal bowls - the people who were given the refillable bowls did not think they consumed more when in actuality they consumed 73% more - shows that there are other cues that dictate a feeling of fullness
78
Popcorn study
158 moviegoers were given free popcorn - half were given a large container and half were given a small container of stale popcorn - the people given the large container ate all of it even though it was stale
79
Consumer perception of food labels versus actual nutritional content
Packaging and branding play a large role
80
Variety of influences on composition
Time, place, people, situation
81
Definition of food safety
Food free from physical (metal), chemical (cleaning agents), and biological (toxins/pathogens) contaminants
82
Definition of food borne illness
Results from consuming contaminated food or beverages
83
Amount of FBI cases annually
47 million
84
Three categories of foodborne pathogens
virus, molds, bacteria
85
Federal gov't involved in food safety
USDA/FSIS - food safety and inspection service are in charge of meat, poultry, and eggs All foods require HACCP FDA is in charge of all processed foods, fruits, and vegetables PDA/Local DOH - restaurants, food services, and establishments are based on the FDA code
86
How FBI is tracked
Person must seek treatment and complain Tests must be performed Results must be reported to state, local, and federal govt
87
What consumers can do to help ensure food is safe
Cleaning, combat cross contamination, cooking, and chilling

FD SC 105 (1 decks)

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