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Food and Nutrition
Food Label, Food Care, Categories, Additives
| Term | Definition |
|---|---|
| what does daily value mean? | based on a 2000 calorie diet; the percent consumed of each nutrient's necessary amount for the body |
| where is the daily value on the nutrition label? | to the right of each ingredient |
| what is the daily value for sodium? | 3000 mg |
| what is the daily value for cholesterol? | 300 mg |
| what two nutrients have the same daily value for everyone no matter the age, gender, or weight? | sodium and cholesterol |
| what is the 5-20 rule? | 5% or less = low in that nutrient 20% or higher = high in that nutrient |
| where is serving size on a food label? | in the top section above calories and under the nutrition facts title |
| where can you find how many servings there are in a package? | next to the serving size under the nutrition facts title |
| a higher dv is wanted for _______ | healthier nutrients/ nutrients not made by our bodies |
| a lower dv is wanted for _______ | unhealthy nutrients |
| how are ingredients listed on the label? | serving, calories, fat, cholesterol, sodium, carbs, protein, vitamins and minerals |
| what does GRAS stand for? | generally recognized as safe; ingredients/ additives the FDA does not have to directly approve because of historical use |
| how do you ripen produce? | put it in a brown paper bag on the counter or in a dark place |
| what does UPC stand for? | universal product code |
| direct additive | a substance added to food for a specific purpose |
| indirect additive | substance that becomes part of the food in trace amounts due to packaging, storage, or handling |
| pros of processed produce | longer shelf life, faster/easier to prepare, fool-proof, less messy, lower price |
| cons of processed produce | high in sugar, high in sodium, color change, texture change, expensive when frozen |
| what is the purpose of cooking produce? | kill harmful bacteria, improve texture, improve taste, ease digestion |
| what is the overall nutrition value for produce? | low in fat, low in sodium, no cholesterol, high in antioxidants, vitamin c, vitamin e, beta carotene, good source of fiber, B vitamins |
| how is produce supposed to be stored? | unripen fruit in a brown bag (fridge slows ripening) potatoes, sweet potatoes, onions in a cool dark place other fruits and vegetables go in crisper section of fridge |
| enzymatic browning | discoloration after cutting because of oxidation |
| are tomatoes fruits or vegetables? | a tomato is a vegetable but is the fruit of the plant |
| what are the different types/ lengths of rice? | short: round, moist, sticky medium: plump, tender, moist, semi-sticky long: fluffy, separated brown: whole grain, 3x fiber of white rice white: bran and germ are removed converted: parboiled rice before hull removed rice: precooked, dehydrated |
| which grain is used the most worldwide? | rice |
| what is the formula for making rice? | 1 cup rice + 2 cups water --> 3 cups rice |
| what are the nutritional benefits for each part of the wheat? | bran (shell): b vitamins, fiber, minerals endosperm: energy-yielding carbs, incomplete important proteins germ/embryo: b vitamins, oil, vitamin e, natural plant fat |
| what is removed in the milling process? | the germ because the fat may become rancid during flour storage |
| what is added to pasta to prevent sticking? | some kind of oil |
| al dente | firm but tender |
| nitrates and nitrites | increase risk of cancer, miscarriages, fetal deaths, birth defects |
| why are nitrates and nitrites used as additives? | enhance color and extend shelf life of products |
| why might food coloring be added? | enhance color, offset color loss, correct natural variations in color |
| high fructose corn syrup | very cheap, sweeter than most sugars, addictive |
| when can different food descriptors be used on labels? | low/ low in: eat frequently w/o exceeding DV reduce/less/fewer: 25%+ less of nutrient than other food (reduced = nutritionally altered) high in: 20%+ of the DV good source of: 10-19% DV ____ free: small amount organically grown: 95% grown naturally |
| what is the difference between pasta and noodles? | noodles are made with eggs, pasta is made with just water and flour |
| what is the difference between cooking rice and pasta? | rice: all water absorbed, pot is covered the entire time, the rice is left to simmer until timer is done, never stirred pasta: water is drained, pasta is stirred periodically and not covered, left at a high temperature majority of time |
| what is the difference between white and brown rice? | brown rice is more nutritious because whole grain is used, white rice has bran and germ removed brown rice costs more, takes longer to prepare, has a stronger flavor |
| how many top food allergens are there? | 8 |
| what are the top food allergens? | milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans |
| how many grams of fiber does it take for something to be considered "high" in fiber? | at least 20% of the daily value |
| how many FDA certified colors are allowed? | 9 |
| what is the daily value based off of? | a 2000 calorie diet |
| 1 gram of sugar = _____ | 4-5 tsps |
| how does the caramel color occur? | cooking sugar down |
| drupe | central pit with seeds |
| pome | central core with seeds |
| tropical | pineapple, banana, kiwi, mango |
| enriched | adding thiamin, niacin, riboflavin, and iron |
| anticaking agent | helps substances, such as salt, to flow freely |
| emulsifier | gives products a consistent texture, prevents separating |
| certified colors | man made and must meet specific strict regulations; 9 approved for use |
| fortified | adding 10% or more of the daily value for a specific nutrient to a product |
| pare | to remove the stem and outer covering of a vegetable or fruit |
| blanching | plunging into boiling water to soften skin/ food; stop enzyme activity |
| core | remove the core of produce |
| julienne | to cut food into thin, match-like strips |
| what is the edible part of different produce? | root -- carrots, potatoes, onions, radishes stem -- celery, asparagus leaf -- lettuce, cabbage fruit -- tomato, cucumber, eggplant flower -- cauliflower, broccoli seed -- peas, green beans, corn |
| enriched | adding thiamin, riboflavin, niacin, and iron to processed grain products |
| perservative | slows down the spoiling process |
| what were the first 4 additives used? | salt, herbs/spices, sugar, vinegar |
| what are some ways to prepare vegetables? | steaming, simmering, microwave, baking, frying, grilling, broiling, boiling |
| what are some reasons for using additives? | to maintain consistency, to improve/ maintain nutritive value by improving/ replacing nutrients, to maintain flavor and wholesomeness, to provide leavening, to enhance flavor and color |
| what are the four nutrients mandatory at the bottom of the food label (not carbs, proteins, fats, etc.)? | calcium, iron, vitamin A, vitamin C |
| what are examples of direct additives? | ingredients identified on label (sweeteners, emulsifiers, restoratives) |
| what are examples of indirect additives? | packaging substances, oils from factory not added to substance |
| citrus | thick rind with segmented inside |
| melons | juicy, thick skin, many seeds |
| berries | strawberries, blueberries, raspberries never wash berries before storing |
Created by:
abbykraemer
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