Food categories/consumptions/trends Flashcards Preview

Food Science 210 > Food categories/consumptions/trends > Flashcards

Flashcards in Food categories/consumptions/trends Deck (16):
1

what are the dif food categories?

beverages, cereals/grains/baking, fruits/veg, legumes/nuts, meat, seafood, eggs, milk/dairy, chocolate/confectionary

2

whole wheat vs rice flour:

whole wheat have more vit A, calcium, fibre, protein

3

Females should have __ servings veg/fruit, males should have __

7-8; 8-10

4

F should have __ servings grain, M should have__

6-7; 8

5

M and F should have ___ servings milik

2

6

F should have __ servings meat, M should have __

2; 3

7

these chart food available per person in Canada, based on amounts leaving processor but not taking into account waste/spoilage

Food consumption trends

8

spoilage and losses between retail level and plate; not including losses at production lvl or during processing

food wastage

9

what are some factors affecting food consumption?

age, size of household, ethnic mix, females in workforce, food spending patterns, lifestyles/attitudes

10

enforces and administers various acts and regulations:

CFIA

11

mayonnaise is an example of a ____ food, providing consistency but limiting innovation

standardized

12

what is the dif between butter and dairy spread?

butter has minimum 80% milk fat while dairy spread has max 80%

13

what info is required on food labels?

Eng/French, common name, net quantity, name/address processor, durable date/best before date, handling instructions, ingredients list, core nutrition facts panel

14

what are some proposed changes to nutrition facts label?

larger type for cals and servings, change of nutrients required plus actual amounts declared, update DVs, added sugars,

15

what are the macronutrients?

carb, protein, lipid, water

16

what are the micronutrients?

vitamins and minerals