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Nissing Nutrt'n Ch13

Nutrition Chapter 13

What to do if you find errors in one of Jen's StudyStack's Email Totallyjen@gmail.com, tell me what's wrong and in what stack and I'll fix it!
Greatist risk from viral and bacterial contamination and diarrhea foodborn illness
Where is foodborne illness usually contracted? Home
Name 3 groups of people who are more susceptible to foodborne illness Infants and children, elderly, pregos, people taking immunosuppressants, or people who have compromised immune systems (liver disease, diabetes, HIV, cancer)
Has the use of antibiotics in animal feeds increased or decreased the prevalence of foodborne illness? Increased. It has contributed toward antibiotic resistant strains of pathogens.
Name a few ways food are treated to prevent foodborne illness salt, sugar, smoke, fermentation, drying, pasteurization, refrigeration, freezing, irradiation, canning, chemical preservation, aseptic processing
This breaks down chemical bonds, cell walls, and DNA to control the growth of insects, bacteria, fungi, and parasites. It is safe according to the FDA and requires a Radura symbol. Food Irradiation
Bacteria invade intestinal wall via toxin contained in organism. Takes > 4hr to hit. infection
bacteria produce toxin that is secreted into food. Takes < 4hr to hit intoxication
What is the "danger zone" where temperature is prime for microbial growth 40-140 degrees ferenheit
After how long sitting out at "room temp" should you throw your food away? 2 hours
These pathogens live on or in a host Parasite
These pathogens live in cells and need the host cell to reproduce Virus
Anything added to food Food Additives
Additives added to food for a purpose like to limit spoilage, prevent undesirable changes, and increases safety intentional food additives
Added to food on accident that causes spoilage incidental food additives
After determining what a "human dose" should be, how much can be used as an additive? 1/100th, which is 1%
This prevents the intentional direct addition to foods of a substance that causes cancer by not allowing additives if they cause cancer at ANY amount Delaney Clause
Name a few things the FDA requires before a new food additive can be approved - Identify it, - Give chemical comp - State how manufactured - Specify method of measurement - Outline intended purpose - Prove safe - Don't deceive public
This additive binds free ions preserving food quality and preventing fats from going rancid Sequestrants, like EDTA and citric acid
This additive makes food smooth, uniform, prevents evaporation Stabilizers and thickeners, like pectin, gum, gelatin
Any substances or mixture of substance intended to prevent, destroy, repel, or mitigate pests Pesticides (insecticides, herbicides, fungicides, rodenticides) -icide means kill
What percentage of a food has to be organic for the food to be able to say "Organic" on the label 90% or 75% or ingredients
What are some requirements of a food to be organic? No synthetic hormones, antibiotics, no sewage, genetic engineering
method of farming focused on improving efficiency of resources, environmental friendlyness sustainable agriculture
Created by: jenissing