Food labelling

Question 1

What E numbers represent colour additives

Answer 1

E100s

Question 2

Name two natural food colouring E numbers and the food they come from

Answer 2

E100 Curcumin
E162 Beetroot
E101 and E106 riboflavin

Question 3

Name two artificial food colourings and what is a side effect of consuming them

Answer 3

E110 sunset yellow
E129 allure red
HYPERACTIVITY AND POOR CONCENTRATION

Question 4

What E number is used for preservatives

Answer 4

E200s

Question 5

List the three most common preservatives and what side effect are they linked to

Answer 5

E211: sodium benzoate - carbonated drinks, fruit jices, pickles

E220 sulphur dioxide - dried fruit, fruit juice, wine, sausages

E251 sodium nitrite - processed meats eg bacon/ham.

ASTHMA AND ALLERGIES

Question 6

What E number is linked to antioxidants

Answer 6

E300s
Reduces chance of oils and fats turning rancid

Question 7

What E numbers are used as emulsifiers/stabilisers and what is their role

Answer 7

E400s
mix ingredients that would separate eg milk and yoghurt

Question 8

What E400 numbers are commonly associated with inflammatory bowel disease and colon cancer

Answer 8

E433
E466

Question 9

What E numbers are used as thickeners and gelling agents and how are they used and what side effects are they linked to

Answer 9

E440s
In soups, sauces, puddings.
Jellies, jams yogurts

BLOATING, CRAMPING, NAUSEA, FLATULENCE

Question 10

What E numbers are used as flavour enhancers, name one and provide examples of food they’re used in. What side effects can they cause

Answer 10

E600s
crisps, processed meats, sport drinks.

E621 MSG

HEADACHES, SKIN FLUSHING, SEATING, HEART PAPLITATIONS

Question 11

What E numbers are used as sweeteners
Name two natural and two synthetic

Answer 11

E900s

Natural: stevia and xylitol
Synthetic: aspartame and saccharin

Question 12

How are artificial sweeteners categorised

Answer 12

INTENSE eg saccharin, aspartame, stevia.

BULK mainly sugar alcohols eg sorbitol and xylitol. Used for structure sensory and sweetness.
Can cause GIT upset

Question 13

What are the effects of artificial sweeteners - aspartame, saccharin, ace K

Answer 13

Raise insulin/ affect insulin sensitivity
over stimulate sugar receptors
addictive
DNA damage

Question 14

What is the safest alternative to sugar

Answer 14

STEVIA (plant derived)

Question 15

where will you find benzoate preservatives E210-219

Answer 15

pre packed beetroot, jam, fruit juice, salad dressing, soft drinks, margarine

Question 16

What are flavour packs

Answer 16

created from fruit essences and oils but broken down to individual chemical constituents and reassembled into new compound and added back into juice. Making them ARTIFICIAL but labelled as natural.

Question 17

E407 carrageenan is a natural additive, name its
source
function
effects

Answer 17

Source: red seaweed

Function: Thickening, stabilising, gelling agent in condensed milks, jellies, nut milks

Effects: GI inflammation, bloating, bowel disease

Question 18

E330 citric acid is a natural additive, name its
source
function
effects

Answer 18

Source - citrus fruit but manufactured using cheap GM high fructose corn syrup

Function - flavour and preserve biscuits, tinned sauces, fruit/veg, ice cream

Effects - GM ingredients, potential hazards to health

Question 19

E926 chlorine dioxide is an additive, name its
source
function
effects

Answer 19

Source: synthetic

Function: bleaching and oxidising agent for flour, fats and oils, purification of water

Effects: decreases vitamin E content

Question 20

E220 sulphur dioxide is an additive, name its
source
function
effects

Answer 20

Source: produced chemically

Function: preservative

Effects: impedes oxygen carrying capacity of haemoglobin. destroys B1 in food

Question 21

What is a xenoestrogen and where can they be found

Answer 21

in BPA. It mimics oestrogen in the body - binding to oestrogen receptors disrupting normal function
HORMONE RELATED DISEASE EG BREAST CANCER AND FERTILITY ISSUES

Question 22

List the plastics that should be avoided to minimise health risk

Answer 22

PET (drink bottles)
PVC (clingfilm)
Polystyrene (food trays)
Polycarbonates (baby bottles)

Question 23

What is irratiation and why is it used

Answer 23

To prolong shelf life, kill bacteria
High energy electron beams, x rays or gamma rays

Question 24

What foods are certified to be irradiated

Answer 24

Fuit and veg
cereals
bulbs and tubers
dried aromatic herbs
speices and seasonings
fish and shellfish
poultry

Question 25

Is irradiation safe

Answer 25

During the process compounds called RADIOLYTIC PRODUCTS are formed, some of which are mutagens and carcinogens. Toxic chemicals can be produced eg formaldehyde Can have mutagenic effect on bacteria and viruses that survive - leading to more virulent strains. Vitamin content reduced between 2 and 95%. Esp B1 and C

Question 26

What are Dietary Reference Values

Answer 26

estimates concerning the amount of macronutrients, micronutrients and energy needed by different groups of healthy people. Set by male female and age brackets.

Question 27

What is nutritional OPTIMAL intake

Answer 27

the intake that maximises physiological and mental function and minimises the development of degenerative diseases.

Question 28

List the criteria for optimum nutrition

Answer 28

level that: prevents deficiency symptoms optimises body stores of nutrient optimises biochemical and physiological function minimises risk factor for chronic disease minimises incidence of disease

Question 29

Mandatory food fortification: what must all four be fortified with (except wholemeal, self raising and wheat malt)

Answer 29

Calcium carbonate Iron Thiamine Nicotinic acid

Question 30

Why is food fortification used by manufactureres

Answer 30

to replace the nutrients lost during processing e.g B vits and iron to breakfast cereals

Question 31

What is the downside of fortification

Answer 31

mostly synthetic nutrients doesn't encourage healthy eating no need to strip food of nutrients portrays processed food as healthy

Question 32

Why has the term Reference Intake replaced Guideline Daily Amount on food labels?

Answer 32

GDA suggested that the amounts given were targets, they were not. They are the maximum amount of cals, macronutrients and salt that should be consumed in a day

Question 33

To be able to include a vitamin or mineral on the back of the pack labelling, what is the minimal amount of the nutrient it must contain

Answer 33

15% or more of the Nutrient Reference Value (NRV)

Question 34

What does NRV stand for and what does it mean

Answer 34

Nutrient Value Intake - the daily quantities of vits/minerals required in diet to maintain good health

Question 35

To claim 'low fat' what is the maximum amount of fat is allowed in a product

Answer 35

3g per 100g for solids, 1.5g per 100ml for liquid

Question 36

name two natural colour additives with adverse effects

Answer 36

E160b annatto headache, hives, sleep issues cheese, crisps E120 cochineal severe allergic reaction. asthma bakery soups

Question 37

Name two preservatives and their adverse effects

Answer 37

E240-252 nitrates and nitrites carcinogenic, lupus, psoriasis processed meat, cheese E220 sulphur dioxide impedes oxygen carrying capacity of haemoglobin wheezing, mibrobiome

Question 38

Name two antioxidant additives and adverse effects

Answer 38

E320 BHA E321 BHT endocrine disruptor, resp issues, carcinogenic preserved meats, oils, cereals

Question 39

Name a thickener additives and its adverse effects

Answer 39

E407 carrageenan gut microbiome, inflammation milks and dairy products

Question 40

Name a flavour enhancer additives and its adverse effects

Answer 40

E621 MSG Headache, depression, fatigue stock cubes, takeaays, chips

Question 41

Name two artificial sweeteners and adverse side effects

Answer 41

E950 ace K headache, nausea, carcinogenic chewing gum, baked goods, canned foods E951 aspartame irritability, depression, BBB carcinogenic Diet drinks, sugar free products