Food categories/consumptions/trends Flashcards Preview

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

Flashcards in Food categories/consumptions/trends Deck (16)
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1
Q
what are the dif food categories?
A
beverages, cereals/grains/baking, fruits/veg, legumes/nuts, meat, seafood, eggs, milk/dairy, chocolate/confectionary
2
Q
whole wheat vs rice flour:
A
whole wheat have more vit A, calcium, fibre, protein
3
Q
Females should have __ servings veg/fruit, males should have __
A
7-8; 8-10
4
Q
F should have __ servings grain, M should have__
A
6-7; 8
5
Q
M and F should have ___ servings milik
A
2
6
Q
F should have __ servings meat, M should have __
A
2; 3
7
Q
these chart food available per person in Canada, based on amounts leaving processor but not taking into account waste/spoilage
A
Food consumption trends
8
Q
spoilage and losses between retail level and plate; not including losses at production lvl or during processing
A
food wastage
9
Q
what are some factors affecting food consumption?
A
age, size of household, ethnic mix, females in workforce, food spending patterns, lifestyles/attitudes
10
Q
enforces and administers various acts and regulations:
A
CFIA
11
Q
mayonnaise is an example of a ____ food, providing consistency but limiting innovation
A
standardized
12
Q
what is the dif between butter and dairy spread?
A
butter has minimum 80% milk fat while dairy spread has max 80%
13
Q
what info is required on food labels?
A
Eng/French, common name, net quantity, name/address processor, durable date/best before date, handling instructions, ingredients list, core nutrition facts panel
14
Q
what are some proposed changes to nutrition facts label?
A
larger type for cals and servings, change of nutrients required plus actual amounts declared, update DVs, added sugars,
15
Q
what are the macronutrients?
A
carb, protein, lipid, water
16
Q
what are the micronutrients?
A
vitamins and minerals