Food Science & Nutrition Exam 1

Nutrition And Food Science 1030 with Clarke at University of Missouri- Columbia

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By: Ben Eckrich
Created: 2011-02-05
Size: 72 flashcards
Views: 257

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Food Science

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.

Nutrition

Science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism (body) ingests, digests, absorbs, transports, utilizes and excretes food substances.

Food Poisoning Statistics

Illnesses = 48 million

Hospitalizations = 128,000

Deaths = 3,000

Spoiled Food

Is not pleasant to eat, but it is not necessarily unsafe; most common factor between spoiled and unsafe is microbes.

Expiration Date

Represents the best guess on how long a food will last before it spoils. Set based on quality factors and are useless if products are not properly handled and stored.

Food Poisoning

Is a sickness caused by consuming a contaminated food; symptoms include: nausea, vomiting, diarrhea, cramps, dizziness, dehydration, coma, and death.

Infections

Require the consumption of viable microbes that grow and produce symptoms typical for an infectious disease.

Intoxications

Occur after consumption of foods in which microbes have produced a toxin.

Epidemiologists

Scientists who track the cause of an outbreak.

Outbreak

Occurs when more than one unrelated individual contracts a food-borne illness.

Food Preservation

Involves reducing the chances that food will spoil or become unsafe.

7 Methods of Preservation

Canning

Pasteurizing

Refrigerating

Freezing

Drying

Fermenting

Packaging

Preservatives

Food ingredients that slow spoilage and prevent food-borne illnesses.

Food Additives

Serve a useful purpose and must be effective for the intended use (Salt and Sugar).

Responsibility

Food safety starts with production and ends with the consumer. The least controlled step is whenever consumers handle and prepare food.

2 Simple Rules for Food Handling

- Keep hot food hot and cold food cold (40 and 140 degrees)

- When in doubt, throw it out.

Pesticides

Chemicals applied to crops to kill pests.

Organic Production

Avoids the use of fossil fuels and synthetic chemicals. Proper composting of animal waste should kill harmful microbes.

Food Allergies

Induce an abnormal immune response in susceptible individuals (Gastroenteritis, anaphylactic shock).

Sensitivities

Are not true allergies but symptoms are similar and unpleasant (sulfites, MSG, lactose).

Macronutrients

Needed in the largest amounts and include carbohydrates, lipids, and proteins.

Micronutrients

Needed in lesser amounts and include vitamins and minerals.

Malnutrition

Implies an imbalance resulting in poor nutrition and health.

Ketosis

Result of low blood sugar and may result in brain damage.

Commercially Packaged

Foods are not necessarily less safe or less nutritious than simpler alternatives.

Natural Foods

May refer to items that can be found in nature (fresh veggies, spices, venison).

Organic Food Production

Aims to minimize the use of fossil fuels and synthetic chemicals. Production requirements: no antibiotics, no synthetic growth hormones, no pesticide-treated feed.

Whole Foods

Are readily identifiable by their original components (milk, fresh veggies, processed fruits, and ground meats).

Deficiency Diseases

Scurvy - Vitamin C

Night Blindness - Vitamin A

Anemia - Iron

Osteoporosis - Calcium

Diet

May increase or decrease risk of cancer; Cancer is not linked to a specific deficiency or single carcinogen.

Overconsumption

Of fatty foods and sugars may increase the risks of other chronic diseases such as heart disease, diabetes and obesity.

Dietary Supplements

Are substances to supply a need or reinforce one's diet.

Essential Needs - typical vitamin or mineral pills

Perceived Needs - garlic (infections), echinacea (colds), St. John's Wort (depression)

Functional Foods

Are those which contain ingredients marketed to perform a specific function: fortified cereals, beverages, ketchup (lycopene), wine (vesveretrol), snack bars (omega 3 fatty acids), nutritional bars, and yogurt (cultures and probiotics).

Fasting

Is the voluntary avoidance of solid food intake for personal or religious reasons. Extended fasting (involuntary starvation) can lead to health problems: nutritional deficiencies, low blood glucose, ketosis, and death.

Eating Disorders

Serious eating disorders may occur when peer pressure clashes with biological needs; such as:

Anorexia - prolonged fasting

Bulimia - self-induced vomiting and abuse of laxatives

Binge Eating - weight gain

Water

Is a major component in many foods. Caffeine and alcohol are diuretics so beverages with these components are not useful for daily needs.

Water Content of Some Foods/Beverages

Fruits and Veggies - 70-95%

Meats - 50-70%

Flour - 10-20%

Coffee - 99%

Beer - 92%

Soda Pop - 89%

Whole Milk - 87%

Vodka - 62%

Dietary Fiber

Should not be overlooked for adding bulk to the diet.

Calorie

Equals the amount of energy required to raise one gram of water one degree Celsius.

Kilocalorie

Equals the amount of energy to raise 1 kilogram of water one degree Celsius.

Nutritional Labeling and Education Act (NLEA)

1990 revised the layout and content to focus on calories and micronutrients contributing to chronic diseases.

Key Label Components

Principal Display Panel: brand, name of product, net weight.

Nutrition Facts: nutritional composition.

Ingredient Statement: list of ingredients in the food.

Other things (handling/preparation instructions, distributor's address)

Nutritional Labels

Required on all processed foods unless exempt. Not required on whole foods but information is available elsewhere.

Ingredient Statement

List of all ingredients in descending order of weight.

Spoiled Foods

Are not always unsafe and unspoiled foods are not always. Proper cooking, rinsing, storage and sanitary practices related to foods decrease the chances of becoming ill.

Health

The fundamental function of foods is to provide energy and nutrients for maintaining health.

Weight Loss

Fasting, counting calories, avoiding certain foods, taking appetite suppressants or supplements, and exercising. Sensible Exercise Program with a sound diet is the most effective and healthiest way to lose weight.

Counting Calories

Approximately 3,500 Calories corresponds to a pound of body weight. Fruits, veggies, and whole grains are high in fiber and water but low in calories. Coupled with a protein source and some fat, this diet can be satisfying.

Kosher Laws

Specify the types of animals that are permissible and forbidden, forbid the consumption of blood, and forbid the consumption of meat and dairy products in the same meal.

Halal Laws

Also refer to permitted foods and are similar to Kosher laws in many ways. A difference is that locusts, shrimp and lobster are halal and there is no requirement to separate meat from dairy products.

Advertising

Advertising is directed at communicating to first-adopters or influential individuals like Isaac.

Time and Trends

Diets have changed in a generation:

- Technology has changed the food supply

- People are generally sedentary

- More meals are consumed away from home

- Variety is much greater today

Economics

Bulk Purchases may be less expensive per unit, but only if there is no waste. Food consumes about 12% of the average U.S. household income, budgeting is still important.

Sensory Properties

Color, flavor, and texture are properties foods that affect what we eat. Sound is also a property (rice crispy; crunch).

Forms of Convenience

Speed-Scratch refers to packaged items (cake mix) that combine the essential ingredients but allow the consumer to prepare the food.

Fast-Food Restaurants

Speed is attained by various methods: drive-thru, multiple cashiers, limited menu. Foods are kept hot/safe: made-to-order, limited holding time, hot-food cabinets.

Slow Foods

The antithesis to fast-food, slow foods are those that reject convenience foods. The emphasis is placed on quality with the experience covering all stages from shopping, preparing and enjoying the food.

Pathogenic Eating

An obsession with healthful eating is termed orthorexia nervosa and leads to the elimination of "bad" foods and limiting the choices for "good" foods

Staphylococcus Aureus

- Commonly called "food-handlers" disease.

- Associated with skin and nose of humans.

- Produces a heat-stable toxin.

Clostridium Botulinum

- Cause of botulism (ptomaine poisoning) - CNS

- Most toxic protein known (easily inactivated by heat)

- Requires anaerobic environment for toxin production

- Associated with soil

Controlling Clostridium Botulinum

- pH < 4.5

- Temperature <10˚C for most foods, < 5˚C for fish

- Salt >15% alone, combined with other factors may be as low as 5%

Use of Heat to Kill Spores

12D Concept: enough heat to reduce 10¹² spores to 1.

Campylobacter Jejuni

Wimpy Bug: easily controlled with sanitation and cooking.

- 20% of causes become life-threatening

- Generally associated with poultry

Salmonella

- Also an intestinal microorganism, thousands of species

- Usually transmitted by cross-contamination or the "fecal-oral' route

- Major reported cause of food-borne illness in the U.S.

Vibrio

- A cold tolerant group of bugs, usually associated with water and marine environments

- Raw seafood principal source of infection

Escherichia Coli

- Part of the "coliform" group of bacteria

- Associated with the lower intestine of warm-blooded animals and some insects.

E. Coli O157:H7

A particular sub-species that causes infection in humans "new" in 1988 from Canada

- "Hamburger Disease"

- Causes bloody diarrhea and kidney failure (HUS)

Listeria Monocytogenes

- Causes flu-like symptoms, miscarriages, post-natal sepsis

- Associated with many foods

- Very cold and processing tolerant - grows at refrigeration temperatures

Mold Toxins

Mycotoxins: general term; most are acutely toxic, but may also have chronic effects

Afltoxin: peanuts and other stored commodities

Ergot Alkaloids: CNS

Other Toxins

Mushrooms: GI symptoms and neurological distress

Ciguatera: GI

Puffer Fish: paralysis leading to death

Scombroid: giant allergic reaction

Other Seafood Toxins: GI and CNS symptoms

Parasites

Toxoplasma: kitty litter, causes birth defects

Trichinella: garbage-eating animals

Cryptosporidium: contaminated water

Cyclospora: raspberries (water)

Giardi: water

Viruses

Hepatitis A: long incubation period (15-30 days)

Norwalk and other viruses: 24 hour "flu"

HIV/SARS: no evidence of food-borne transmission

About this deck

By: Ben Eckrich
Created: 2011-02-05
Size: 72 flashcards
Views: 257

About StudyBlue

“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