Chapter 13
Nutrition B with Richardson at Colby-Sawyer College
About this deck
By: Morgan Perce
Created: 2010-12-11
Size: 16 flashcards
Views: 6
Created: 2010-12-11
Size: 16 flashcards
Views: 6
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What are the three major classes of microorganisms responsible for foodborne illnesses?
viruses, bacteria, and fungi
Who are most susceptible to foodborne illnesses?
infants and children, older adults, those who live with liver disease, diabetes, HIV/AIDs, and cancer, pregnant women, and people taking immunosuppressant agents
What are some causes of foodborne illnesses?
mishandling of food, preference for meat cooked "rare", use of immunosuppressant medications, increase in number of older adults, increased in shelf life of products, centralized food production, imported ready to eat foods, antibiotic resistant strains
What is food irradiation and what does it do to food?
does not make food radioactive, breaks down cell walls, chemical bonds, and DNA, controls growth of insects, bacteria, fungi, and parasites, approved for use of raw meats, shell eggs, seeds, dried seasonings, safe according to the FDA, and use in many countries, although still controversial
Why are microbes so harmful?
infection, intoxication, and constant risk of food borne illnesses
What do food additives do to food? How are they classified?
limit spoilages, prevent undesirable changes in color and flavor, and increase safety of food distribution; intentional food additives (added directly to food), incidental food additives (indirectly added as contaminant), and both are regulated by the FDA
What is GRAS? What is the Delaney Clause?
manufactures do not have to prove safety; prevents the additional (direct) addition to foods of a substance that causes cancer
How does the FDA approve a new food additive?
must identify new additive, give its chemical consumption, state how it is manufactured, specify method of measurement, outline intended purpose, provide proof and safety, and cannot be used to deceive public
What are natural toxins? Give 3 examples?
occur naturally in food; safrole from sassafras, mace, and nutmeg, solanine from potato shoots, and mushroom toxins
What are 3 environmental toxins?
dioxin, lead, and mercury
How can you reduce your exposure to environmental toxins?
know what foods pose a risk, practice moderation and variety, remove outer leaves, trim fat from meat and fish, wash fruits and vegetables thoroughly, opt for smaller fish, and avoid areas treated with pesticides
How would you avoid microbes at the store?
buy frozen and perishable foods, place meats in separate bags, don't buy dented cans, buy only pasteurized milk and cheese, buy only what you need, and avoid buying slimy, brownish, and dry produce
How would you avoid microbes at home?
wash hands thoroughly, keep counters, cutting boards, equipment clean and sanitized, prepare raw meats separately, thaw foods in refrigerator/ cold water/ microwave, avoid coughing and sneezing over food, and remove mold or discard food
How would you avoid microbes when cooking?
thoroughly cook meat, poultry, fish, and eggs, check for doneness with a thermometer, cook sprouts until steaming, cook stuffing separately, eat food right away, and store leftovers between 1-2 hours
What is the proper way to handle leftovers?
keep hot foods hot and cold foods cold, reheat leftovers thoroughly, and store peeled/cut up produce in the refrigerator
Name 5 kinds of bottled water?
artesian, distilled, purified, spring, and mineral
About this deck
By: Morgan Perce
Created: 2010-12-11
Size: 16 flashcards
Views: 6
Created: 2010-12-11
Size: 16 flashcards
Views: 6
About StudyBlue
STUDYBLUE makes things that make you better at school.
Things like online flashcards with photos and audio.
Things like personalized quizzes and friendly reminders about when (and what) to study next.
Think of it as a digital backpack™: access to all of your study materials online and on your phone.
STUDYBLUE exists to make studying efficient and effective for every student, for free. Join us.
“Simply amazing. The flash cards are smooth, there are many different types of studying tools, and there is a great search engine. I praise you on the awesomeness.”
Dennis
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