Term
|
Definition
| A pollutant is directly added to a body of water |
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Term
|
Definition
| Heavy rain causes water to run off farm fields into streams carrying pesticides and herbicides to streams, rivers, and lakes. |
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Term
|
Definition
| An enormous variety of wastes were once buried in metal drums. Eventually, these drums rust and the contents travel through soils and ground water, eventually reaching lakes, streams, and rivers. |
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Term
|
Definition
| Acids are a major cause of water pollution. Sulfuric acid, arising from burning of high-sulfur coal in industrial operations, is a primary cause of acid rain. Acid rain leaches metal ions from the soil and changes the acidity of soil and water reservoirs, thus killing plant and animal life. Winds also carry sprayed chemicals, as well as particulate matter from smokestacks. |
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Term
|
Definition
Source: Batteries, mineral fertilizers
Health Hazard: High BP, kidney damage, anemia |
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Term
|
Definition
Source: Pesticide
Health Hazard: Carcinogen |
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Term
|
Definition
Source: Coal, gas, paint
Health Hazard: Anemia, kidney disease, blindness, mental retardation |
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Term
|
Definition
Source: Pesticide, industrial uses
Health Hazard: Nerve damage, mental retardation |
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Term
| Pollutant: Vinyl Chloride |
|
Definition
Source: Plastic component
Health Hazard: Liver cancer |
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Term
| Environmental Protection Agency (EPA) |
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Definition
| Responsible for regulating the manner in which insecticides can be used and approves a given pesticide for use on only certain crops. |
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Term
| Four reasons there are virtually no food poisoning incidents involving insecticides |
|
Definition
1. Level of exposure is very low
2. Most are not very toxic to humans
3. Many decompose rapidly in the environment
4. Many different insecticides are used, which limits over exposure to one particular kind |
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Term
|
Definition
Applied in crops to control weed growth.
Selective to plants (little hazard).
Some are highly toxic (bipyridyl compounds, such as paraquat). |
|
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Term
| 3 reasons herbicides don't pose a risk |
|
Definition
1. Low level of exposure
2. Are selectively toxic towards plants
3. Many different herbicides are used, reducing overexposure |
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Term
|
Definition
Used to prevent mold growth on food crops.
Low exposure = low risk.
Some contain mercury (used to prevent mold on seed grains). |
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Term
|
Definition
Most common are combos of nitrogen and phosphates.
Nitrogen is converted into nitrite and nitrate (can leach into ground water and farming communities).
Over-fertilization can cause toxicity in some plants. |
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Term
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Definition
Growth stimulants in feed or animals.
Diethylstilbestrol (DES) was used in cattle (now banned).
Also used to prevent miscarriages.
Most toxicologists say use of DES did not pose carcinogenic risk. |
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Term
| Antibiotics in Farm Animals |
|
Definition
Cows are treated with penicillin to prevent infection in the utter (mastitis).
-Zero tolerance of penicillin in milk due to allergies.
Feed additive: 1954-tetracycline added to diet of hogs improved food efficiency. |
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Term
|
Definition
| Many misinformed and uninformed consumers become scared of foods that contain ingredients with difficult to pronounce names. |
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Term
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Definition
Chief Chemist for U.S.D.A. during late 1800s-early 1900s.
-Concerned about safety of additives
-Organized volunteers to eat foods w/ suspicious additives |
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Term
|
Definition
| Group of 20-29 year old males in good health that Dr. Wiley used in his experiment. |
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Term
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Definition
| Writer of The Jungle, a book to expose the plight of immigrant workers. Public focused on meat processing though. |
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Term
| The Federal Food and Drug Act (Pure Food Law) of 1906 |
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Definition
| Prohibited interstate commerce in misbranded and adulterated foods, drinks and drugs. |
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Term
| Meat Inspection act of 1906 |
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Definition
Authorized the the USDA to inspect all meat and meat products. It has been amended but does still regulate the meat industry.
Problems:
-Did not provide funding for necessary inspections
-Required that govt prove that the manufacturer intended to deceive/harm customers |
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Term
| 1938 Federal Food, Drug and Cosmetic Act |
|
Definition
Replaced the 1906 Pure Food Law.
Provisions were made to regulate the safety of chemicals in the cosmetic industry. Women experienced skin lesions, blindness as result of using products. |
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Term
| Pesticide Chemical Amendment of 1954 |
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Definition
| Requires prior approval of tolerances for pesticide residues on raw agricultural products. |
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Term
| Food Additives Amendment of 1958 |
|
Definition
Requires pre-marketing approval of food additives.
-Company must provide evidence that it is safe
-See GRAS
-See Delaney Clause |
|
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Term
| Color Additives Amendment of 1960 |
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Definition
| Modeled after the Food Additives Amendment, it requires pre-marketing approval of food colors and batch certification of synthetic artificial colors. |
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Term
| Animal Drugs Amendment of 1968 |
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Definition
| Created a single procedure for pre-marketing clearance of new drugs for animals. |
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Term
| Vitamin and Minerals Amendment of 1976 |
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Definition
| Imposed limits on FDA's regulation of the vitamin and mineral industry. |
|
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Term
| Infant Formula Act of 1980 |
|
Definition
| Enacted to ensure the safety and quality of infant formula. |
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Term
| Nutritional Labeling and Education Act of 1994 |
|
Definition
| Imposed consistent approaches to labeling of the nutritional content of foods and regulated the use of health claims. |
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Term
| Dietary Supplement Health and Education Act of 1994 |
|
Definition
| Established a separate and distinct approach to the regulation of dietary supplements. |
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Term
| Generally Recognized as Safe (GRAS) |
|
Definition
| Provision to the additives amendment that allowed the use of any substance already used in food (used for a long period of time) and was safe in the opinion of experts. i.e. salt & pepper |
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Term
|
Definition
Also known as the "cancer" clause.
-Banned additives that are carcinogens
-1/100 rule commonly applied (maximum level of a substance allowed is 1/100 of the level that caused illness in test rat) |
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Term
| Food Safety and Inspection Service (FSIS) |
|
Definition
Branch of the USDA that has jurisdiction over meat, poultry, and eggs.
Note: When a product has less than 2% meat, the FDA is responsible (pork & beans) |
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Term
| Requirements for Food Additives |
|
Definition
1. Must be safe for human consumption.
2. Efficacy: The food additive must perform its useful function.
3. The food additive must not be intended to deceive the customer or to cover up the use of faulty ingredients or manufacturing practices.
4. Must not cause a substantial reduction of a food's nutritive value.
5. Must not be used in place of, or to create an effect that could be obtained through, good manufacturing practices.
6. A method of analysis must be available and described to determine accurately the presence and quantity of the food additive. |
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Term
|
Definition
| Immediately adverse effects. |
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Term
|
Definition
Adverse effects occurring over long periods from low exposures.
-Determined by feeding animals lower levels over long periods of time. |
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Term
|
Definition
Acute toxicities are often reported as this.
-The amount of the substance that kills one half of the test animals within a short period of time. |
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Term
|
Definition
|
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Term
|
Definition
|
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Term
|
Definition
| Non-nutritive sweetener banned in 1970 when it was identified as a carcinogen. |
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Term
|
Definition
| Safety was questioned when studies indicated it caused bladder cancer in rats (public hoarded the sweetener when ban was announced) |
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Term
| Saccharin Study and Labeling Act (1977) |
|
Definition
| Allowed the continued use despite carcinogenic properties, but all foods containing the ingredient were required to carry a warning label. |
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Term
|
Definition
A nutritive sweetener.
-200 times sweeter than sucrose
-AMA has concluded it is safe for humans who do not suffer from phenylketonuria (PKU). |
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Term
|
Definition
| Withstands processing at higher temperatures and can be used in baked goods. |
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Term
|
Definition
| Approved sweetener in foods with similar properties to acesulfame. |
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Term
|
Definition
Sorbitol, mannitol, xylitol
-Theoretically have same cals as sugar
-Not completely absorbed
-Used in gum frequently |
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Term
|
Definition
|
|
Term
| Texturizers and Humectants |
|
Definition
| Sugar alcohols are used as these to help improve texture and retain moisture in products like ice cream and candy. |
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Term
|
Definition
Used as grape or cherry flavor.
-Banned in 1985.
-Shown to cause tumors in the kidneys and pancreas of mice. |
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Term
|
Definition
Concern was raised in early 1980 when it was shown to cause birth defects in rats.
-Later determined not to be teratogenic in humans.
-Pregnant women and nursing mothers still told to monitor intake. |
|
|
Term
| Monosodium Glutamate (MSG) |
|
Definition
Most widely used additive for flavor.
-Originally made from seaweed
-Now produced by microbial fermentation
-Known for its use in Asian cuisine |
|
|
Term
| Chinese Restaurant Syndrome |
|
Definition
Arose in the late 1960s regarding concerns to adverse reactions to MSG.
-Numbness in neck, arms, and back
-Weakness
-Chest pains
-Dizziness
-Sweating
-Headaches
-Nausea
-Vomiting |
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Term
|
Definition
Acids are used to prevent the growth of many different types of microorganisms.
-used to help foods attain better flavor, texture, or color |
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Term
|
Definition
Dr. who theorized that hyperactivity in children was improved if artificial food colors were removed from the diet.
-Has been shown to be untrue |
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Term
|
Definition
Used for centuries as preservatives.
-Prevent enzymatic browning of fruits and veggies and reduce microbial spoilage.
-Some people experience adverse reactions. |
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Term
|
Definition
Widely used in soda pop and fruit juices.
-Control yeast and mold growth.
-Long-term studies show that diets at a level of 1% doesn't cause adverse effects.
-Some people can be sensitive. |
|
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Term
|
Definition
Used to cure meats and are controversial because they can combine with amines in the food to form nitrosamines (potent carcinogens).
-Only 6% of nitrate intake comes from cured meat
-Perform a critical function by preventing the risk of botulism. |
|
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Term
|
Definition
| The use, or threatened use, of biological (including toxins), chemical, or radiological agents against some component of agriculture in such a way as to adversely impact the agriculture industry, or any segment thereof, the economy, or the consuming public. |
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Term
|
Definition
Foods that are considered low-moisture have a low aW, that ranges up to 0.6
Example: Freeze dried foods |
|
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Term
|
Definition
| Foods that are considered intermediate moisture have an aW between 0.6 and 0.85 (such as soft-moist pet food). |
|
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Term
|
Definition
-Oldest of drying methods (most likely)
-Drying foods by putting them in the sun
-Examples: Dried fruits |
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|
Term
|
Definition
| Foods that are dried by modern technological processes. |
|
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Term
|
Definition
| Steam heated rotating drums used to dehydrate fluid products. |
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Term
|
Definition
| Particles of food suspended in water that is deposited as a thin film. Heat is then transferred through the drum wall to to the fluid product. Dried film is then removed from the drum by a scraper blade |
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Term
|
Definition
Used to dry fluid products such as eggs and milk which would be destroyed by heat in other drying techniques
-Product is atomized into very fine droplets and sprayed into a large, hot chamber along with hot air
-Droplets are suspended in the warm air, where a liquid portion quickly evaporates, leaving a powdered product |
|
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Term
| Freeze drying (lyophilization) |
|
Definition
Process used to produce high quality foods.
-Product is frozen and then subjected to a high vacuum pressure and mild heat
-Maintains nutrients and color |
|
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Term
|
Definition
| Process of going from a solid to a gas state, bypassing the liquid state |
|
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Term
|
Definition
-Short term
-Chemical reaction rate is cut in half every 18 degrees F
-Meats (cold as possible)
-Chocolate (38-42)
-Wine (40-45)
-Green bananas (53-60) |
|
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Term
|
Definition
| -Achieved in the 1800s using an ice and salt system |
|
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Term
|
Definition
Developed the equipment and process for producing small units of frozen foods for consumer use.
-1940s: commercial frozen foods became important
-Note: Living systems often contain up to 70% water |
|
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Term
| Food Freezing Curve explanation |
|
Definition
-Freezing foods is different from freezing water
-When you freeze water, you can keep the temperature constant and it will all freeze eventually
-With food, once ice crystals begin to form, the solutes in the unfrozen water become more concentrated
-In order to achieve additional crystal formation, the temperature must be lowered more |
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Term
|
Definition
When a thawed mass of food is refrozen, it causes product damage.
Things affected:
-Color
-Texture
-Flavor
-Nutritive value |
|
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Term
|
Definition
Freezing CANNOT be relied on to kill microorganisms
-many labs use freezing to PRESERVE micros. |
|
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Term
|
Definition
-Father of canning
-1700s: Napoleon's army needed food (12,000 francs reward to preserve foods)
-Foods cooked at 212 degrees for long periods of time |
|
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Term
|
Definition
Pressure cooker used to can foods.
-1874
-Allows higher temps to be achieved
-Reduces processing times |
|
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Term
|
Definition
-Used for foods that are especially acidic (pH<4.6)
-Product is brought to a boil and then canned |
|
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Term
|
Definition
The seal on a can
-Seal is achieved by folding over the can end (lid) and the flange of the can body
-The curl on the can end containing the sealing compound and the flange are indexed and rolled flat, forming the folds of metal |
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|
Term
| Causes of a swollen can: Biological |
|
Definition
| Biological spoilage is evident by the acid and gas produced by bacterial growth; the amount of pressure is sufficient to swell and even burst cans |
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Term
| Causes of a swollen can: Physical |
|
Definition
| The contents of the can are sealed under a vacuum.This is achieved by allowing a small amount of head space (space between the food and the top of the can). The air in the head space is warm during the sealing operation, but eventually cools, contracts, and creates a vacuum. Imagine what would happen to canned tuna produced in California (sea level) being shipped to hot or high-altitude environments. |
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Term
| Causes of a swollen can: Chemical |
|
Definition
| These swellings occur when defects in the tin plating or lacquered coating on the can allow acid to come in contact with the iron of the can. This chemical process results in the production of hydrogen gas. |
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Term
|
Definition
Called so because the product is not heated.
A process in which microorganisms are destroyed to prevent spoilage and illness. Also referred to as irradiation. |
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Term
|
Definition
| Units used to measure the amount of energy absorbed. |
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Term
|
Definition
| Energy-yielding reactions in which organic molecules serve as hydrogen or electron acceptors. |
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Term
|
Definition
| Examples include Lactobacillus and Streptococcus bacteria used to convert milk into the yogurt. These bacteria produce lactic acid as a product of fermentation. |
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Term
|
Definition
| Examples include Propionibacterium, which is responsible for the holes or "eyes" in Swiss cheese, and Brevibacterium, which is used to produce an orange pigment, found in cheeses including Muenster. Bacteria in this group produce carbon dioxide and/or acids other than lactic acid during fermentation. |
|
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Term
|
Definition
| Examples include Aspergillus, which is used to make soy sauce and Penicillium, which has many uses including making Roquefort cheese and the common antibiotic penicillin. |
|
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Term
|
Definition
| Saccharomyces is the most prevalent yeast used in food fermentations. Products include beer, bread, and wine. Schizosaccharomyces is similar to Saccharomyces and is found most often in wine. |
|
|
Term
| Fermented foods: Enhanced nutritional value |
|
Definition
Fermented foods with living microorganisms are considered to encourage healthy bacteria to live in the digestive system.
-Contributes to the immune system
-Known as probiotics |
|
|
Term
| Fermented foods: Enhanced functionality |
|
Definition
| Dough is not nearly as versatile without yeast. By adding yeast, leavened bread (raised) offers many more opportunities for manipulation. |
|
|
Term
| Fermented foods: Increased Organoleptic value |
|
Definition
| Many fermented foods (sauerkraut) excite the senses more than their raw components (cabbage). Food selection and preference is based on perceived taste, texture, color, aroma, and countless other factors. |
|
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Term
| Fermented foods: Uniqueness |
|
Definition
| Fermentation can transform basic cow's milk into numerous cheeses with different textures, flavors, colors, and aromas. This greatly increases the potential market for a single product based on the uniqueness of each fermented product. |
|
|
Term
| Fermented foods: Increased economic value |
|
Definition
| The enhanced value of fermented products translates into price. A fermented product requires substantially more input than the raw product used to produce it. This limits the supply and increase the consumer's demand of the product; therefore, consumers will often pay more for a fermented food product. |
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Term
|
Definition
| Microorganisms that thrive at moderate temperatures. |
|
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Term
|
Definition
| Microorganisms that prefer warmer temperatures. |
|
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Term
|
Definition
| Microorganisms that produce gas. |
|
|
Term
|
Definition
| Microorganisms that produce acids. |
|
|
Term
|
Definition
| Cheese that has mold growing evenly throughout. |
|
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Term
|
Definition
| Cheese that has distinct lines of mold. |
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Term
|
Definition
-Begins with barley (cereal grain)
-Germination is stopped by drying the barley
-Transferred to a larger oven with higher temperatures to roast the malt (temperature affects flavor)
-Malt that has been roasted at a higher temp lacks enzymatic activity and produces a less alcoholic beer |
|
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Term
|
Definition
-Malt is ground & water added
-May add sugar or starch
-Mixture is heated, and hops are added during this process
-Mixture then transferred to another kettle and boiled
-The end-product at this stage is called "wort" |
|
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Term
|
Definition
The wort is pitched (yeast added) and is held in a fermentation vessel for 5-7 days.
-Lagers ferment longer and cooler
-Beer ages for a week (conditioning & maturation)
-At the end of this stage, the product is beer |
|
|
Term
| Brewing: Post-Fermentation |
|
Definition
-Some think it's complete and package it
-Some follow fermentation with clarification and/or filtration |
|
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Term
|
Definition
| The most plentiful and responsible for muscle contraction. |
|
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Term
|
Definition
| Responsible for the metabolism within the muscle. |
|
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Term
|
Definition
| Not really part of muscle fibers, but are the connective tissue harness that binds muscles to one another and to the skeleton. |
|
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Term
|
Definition
Carries oxygen from the lungs to various parts of the body, including the muscle.
-Not all blood is removed during harvest, so the remaining hemoglobin contributes to about 10-15% meat color. |
|
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Term
|
Definition
Carries oxygen from the hemoglobin to the muscle cells.
-Makes up only a small percentage of the protein in the body
-Water-soluble protein
-85% of meat's red color |
|
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Term
|
Definition
Occurs when the myoglobin picks up oxygen, as when transporting oxygen to the cells in living muscle.
-Water is lost and the oxygen is captured
-In meat: color changes from dark purple-ish red to cherry red |
|
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Term
|
Definition
| Gives meat its cherry-red color |
|
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Term
|
Definition
| The conversion from myoglobin to oxymyoglobin |
|
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Term
|
Definition
Occurs when meat turns brown
-Iron atom loses an electron and exchanges the water for a hydroxel
-Pigment is known as metmyoglobin |
|
|
Term
|
Definition
Brown to gray color found in cooked meats.
-Irreversible |
|
|
Term
|
Definition
Pigment found in smoked or cured meats including hame, hot dogs, bacon, and bologna.
-Irreversible |
|
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Term
|
Definition
| comprise connective tissue found between muscles |
|
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Term
|
Definition
Method used during slaughter to prevent cold shortening and toughening of the meat
-Carcasses are held in an extended position during rigor mortis to prevent extensive contraction of muscle fibers |
|
|
Term
| High temperature conditioning (HTC) |
|
Definition
Carcasses are stored at a higher temperature for a designated length of time at the beginning of the aging period.
-Speeds the aging process and has been shown to increase tenderness |
|
|
Term
| The Warner-Bratzler Shear Test |
|
Definition
Measures the amount of pressure required to "bite" mechanically through meat samples.
-Used to measure tenderness |
|
|
Term
| Juiciness: PH of the meat |
|
Definition
In proteins, the isoelectric point exists where the protein does not have a net charge.
-For fresh meats, the pH is 5.3
-Keeping meat farther from 5.3 will help retain water-holding capacity |
|
|
Term
|
Definition
| Meat that experiences extensive contraction will have reduced water-holding capacity. Like a sponge, contracting meat forces water out of the muscle tissues. Processing techniques used to prevent cold shortening and thaw rigor are effective in preventing water-holding capacity loss. |
|
|
Term
| Juiciness: Exchange of ions |
|
Definition
Salting increases the amount of ions and increases the ability of meat to hold water.
-Ions are attracted to the polar water molecules |
|
|
Term
|
Definition
-Growth, repair, and maintenance
-Regulation of fluids
-Transportation (hemoglobin)
-Production of hormones, neurotransmitters, antibodies and enzymes
-Acid-base balance |
|
|
Term
| Dietary Reference Intake of Protein Recommendation |
|
Definition
10-35% of total calories should be protein
-.8g/kg of weight is recommended for moderately active adults |
|
|
Term
|
Definition
-Beef, pork, poultry, fish, seafood
-Eggs
-Dairy (milk, yogurt, cottage cheese)
-Legumes, such as kidney, pinto, black, navy, and garbanzo beans
-Black eyed peas and soy products
-Nuts
-Veggies and grains provide small amounts |
|
|
Term
|
Definition
-Not produced by the body
-Histidine
-Isoleucine
-Leucine
-Lysine
-Methionin
-Phenylalanine
-Threonine
-Tryptophan
-Valine |
|
|
Term
|
Definition
-All animal proteins
-Egg whites, whey protein, beef, and pork
-Chicken, turkey, and fish |
|
|
Term
|
Definition
Anything more than 20% of your diet coming from protein
-Can be beneficial
-Lean or extra-lean meats, skinless poultry, and low/no fat dairy products |
|
|
Term
|
Definition
1. Weight-training program
2. Sleep
3. Fluids
4. Energy and protein |
|
|
Term
|
Definition
An extensive movement that encourage supplementing specific amino acids for specific needs.
-Supplementing arginine to combat inflamation and infections, help depression, and encourage specific enzyme and nuerotransmitter construction. |
|
|
Term
|
Definition
| A condition caused by the body's inability to to metabolize fats (happens when people consume less than 50-100 grams of carbs/day). |
|
|
Term
|
Definition
acetyl co-A is converted to ketones by the liver and released into the bloodstream.
Side effects:
Headaches, nausea, tiredness, decreased appetite, and bad breath. |
|
|
Term
|
Definition
| When the body has too many ketones in the blood stream and can not excrete all of them |
|
|
Term
|
Definition
One source of carbohydrates
-Include mono and disaccharides
-Disaccharides provided in foods are maltose (grains/veggies), lactose (dairy), and sucrose (sweeteners/fruits). |
|
|
Term
|
Definition
May also be called starches or polysaccharides
-Common sources include grains, veggies, legumes, nuts, seeds, and some fruits.
-During digestion they're broken down into groups of two and then broken down again into monosaccharides. |
|
|
Term
| Recommended Dietary Intake for Carbs |
|
Definition
| 45-65% of total cals per day |
|
|
Term
|
Definition
| Often caused by high-sugar foods which the body stores as fat |
|
|
Term
|
Definition
Foods that are high in sugar and provide few nutrients.
-Often replace healthier food choices
-Contribute to poor dietary intake |
|
|
Term
|
Definition
Condition related in part to a constant high sugar intake, resulting in a large amount of glucose in the bloodstream.
-Insulin, a hormone which delivers glucose to the cells, is produced in excess amounts in response to high blood glucose levels
-Excess insulin increases the risk of becoming obese and developing diabetes and high blood pressure |
|
|
Term
|
Definition
Don't have components removed in the processing
-Whole grain flour is ground using the entire grain kernel verses the endosperm for refined flours
-Brain layers are the most fiber-rich component of the grain kernel |
|
|
Term
|
Definition
| Have had the bran removed and are lower in fiber. |
|
|
Term
|
Definition
-Lipids provide flavors to foods and provide a feeling of satiety when eating
-Fat-soluble vitamins are transported and stored in lipids
-The body and its internal organs are insulated by them
-Infants and young children need lipids to aid in the development of the brain, eyes, and lungs
-Lipids are important in the production of hormones |
|
|
Term
|
Definition
| An emulsifier made by the liver but stored in the gall bladder, coats the lipids in the small intestine, allowing them to move through the watery intestinal tract. |
|
|
Term
|
Definition
Protein carriers for lipids.
-Enter the lymph system and either deliver lipids to the cells or to the liver |
|
|
Term
| LDL's (low-density lipoproteins) |
|
Definition
"Bad cholesterol"
-Believed to deposit trans fatty acids and saturated fats in the pathways including the blood vessels
-Contributes to heart disease |
|
|
Term
| HDL's (high-density lipoproteins) |
|
Definition
"Good cholesterol"
-Made in the liver and carry cholesterol back to the liver for disposal
-Help reduce the risk of heart disease |
|
|
Term
| Sources of lipids: visible |
|
Definition
-butter
-margarine
-salad dressings
-gravy
-poultry skins |
|
|
Term
| Sources of lipids: invisible |
|
Definition
-marbling in meat
-lipids added to processed foods |
|
|
Term
|
Definition
Generally soft or liquid in form
-Come from plant sources and are considered healthy |
|
|
Term
|
Definition
-avocados
-nuts
-canola
-olive oil
-safflower oils |
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Term
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Definition
Found in:
-seeds
-whole grains
-soy
-cottonseed
-corn
-sunflower
-sesame and flaxseed oils
-fish oils
-most liquid and tub margarines |
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Term
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Definition
Most commonly mentioned are omega-3 (alpha-linoleic) and omega-6 (linoleic).
-Body cannot produce these
-Fish, eggs, flaxseed oils, plant oils, and whole grains.
-Help bp regulation, decreased blood clot formation, immune system function, cell membrane protection, growth & development, decreased inflammation, decreased cancer risk, hormone regulation, skin health, and healthy aging. |
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Term
| Saturated and trans fatty acids |
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Definition
Most unhealthy of all lipids.
-Generally in solid form.
-Fats from meat and dairy products
-DRI recommends consuming 10% or less of daily cals from this group |
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Term
| Hydrogenated or trans fatty acid food |
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Definition
Includes shortening, stick margarine, processed snack foods/desserts, and fried foods in restaurants.
-Replaced many animal fats in commercial uses
-Provide smoother, creamier textures, fuller flavors, longer shelf life, and more stability during processing.
-Unknown if body uses these fats efficiently |
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Term
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Definition
A substance which is a sterol rather than a triglyceride.
-It is found in any animal based food or food product that contains an animal based ingredient.
-Primary sources of food cholesterol are beef, pork, poultry, eggs, fish, milk, yogurt, and cheese.
-American Heart Association recommend 300 mg or less as dietary intake of cholesterol for healthy people
-200 or less for those w/ heart disease |
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Term
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Definition
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Term
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Definition
| Foods with added vitamins |
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Term
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Definition
A, D, E, and K are fat-soluble vitamins
-Absorbed with fat in the intestinal tract and transported to the liver by the lymph system
-Possible to develop a toxicity to a fat soluble vitamin, because unused vitamins are stored in body fat |
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Term
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Definition
All B vitamins, vitamin C, and choline.
-Found wherever we have fluid in the body
-Cannot be stored and excess intake is excreted through urine
-Toxicity is not possible |
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Term
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Definition
Found in animal products including liver, fish, egg yolks, and dairy products
-Referred to as retinoids, retinols, or retinoic acid
-Important component in vision
-Also affect cell differentation by regulating gene expression and help to develop new cells |
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Term
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Definition
-Plant sources of Vitamin A
-Beta-carotene (most powerful), lycopene and lutein are examples
-Antioxidants: protect cells |
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Term
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Definition
Condition that occurs when a person is deficient in vitamin D.
-In children, it is called rickets
-Cause bone to become soft
-Humped back, bowed legs
-Most commonly seen in older adults/low income children |
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Term
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Definition
Adults should consume 15 mg/day
-Found in fats, such as nuts and oils |
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Term
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Definition
| Adults should consume 600 IU daily for children and most adults. |
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Term
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Definition
| 900 ug RE a day is the recommendation. |
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Term
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Definition
Found in different forms (plant and animal tissues).
-Helps blood to clot
-Leafy green veggies, liver, eggs, and fortified products.
-90-120 ug of vitamin K daily. |
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Term
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Definition
Antioxidant that is helpful in wound healing and immune function.
-90 mg per day with citrus fruits being the best source |
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Term
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Definition
Newest vitamin
-Needed to synthesize important molecules and is a source of carbon atoms in biochemical reactions
-Adults are encouraged to consume 500 mg/day |
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Term
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Definition
| Mineral essential for bone health |
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Term
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Definition
Develops when a person is deficient in calcium.
-brittle bone disease
-Some estimate 20% of American women over 50 have osteoporosis |
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Term
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Definition
Influences fluid balances in the body and acts as an electrolyte
-Important component of hydrochloric acid (digestive agent in stomach)
-Average adult needs 2300 mg/day |
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Term
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Definition
-Contributes to bone structure/strength
-Aiding nerve impulses
-RDI: 320-420mg/day |
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Term
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Definition
| Contain "active natural products which may reduce chronic disease risk or promote optimal health." |
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Term
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Definition
| Health promoting animal-based chemicals. |
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Term
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Definition
Health promoting chemicals from plants.
-Cannot be made by the human body
-When cooked are processed, are more usable by the body
-Found in all plants and grains
-Fruits, veggies, whole grains, nuts, seeds, legumes, herbs, spices, and plant oils |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| Contains 20% less of a nutrient |
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Term
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Definition
| less than 5 grams of fat per serving, less than two grams of saturated fat per serving |
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Term
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Definition
| Less than 10 g of fat/serving, and less than 4.5 g of saturated fat/serving. |
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Term
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Definition
| A food contains 1/3 fewer calories or 1/2 of the regular product |
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Term
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Definition
| A food contains 0 or a trace amount of the nutrient |
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Term
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Definition
| Less than 3g of fat/serving |
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Term
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Definition
| No colors, synthetic flavors, or other substances were added to the product. |
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Term
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Definition
| No genetically modified organisms were used in producing the product. |
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Term
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Definition
| Vitamins and/or minerals have been added to the product in amounts in excess of at least 10% of what is normally present. |
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