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Nissing Nutrt'n Ch13
Nutrition Chapter 13
| Question | Answer |
|---|---|
| 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 |
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jenissing
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