the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public

the study of food components and their use by the body to sustain life and health

deliberate change in food occurring between its point of origin and its availability for consumption

lowered quality and safety of a product caused by adding inferior ingredients that may be toxic

grown and processed under strict farming standards that ban synthetic fertilizers, man-made pesticides, GMOs, and ionizing radiation

describes the path of food from the growth of raw product, through processing, preparation, and presentation, to the final consumer

includes the entire path of food production from the farm to the fork entering the mouth

are low-income areas where residents do not have access to a full-service grocery store within 1 mile in urban areas and 10 miles in rural areas

professionals trained to know the biology and chemistry of foods and the processes used to improve and preserve them

grown with their roots suspended in liquid nutrient solutions

natural or manufactured substances used in place of foods or food components

(Quick Freezing) substances that are in liquid form at extremely low temperatures

is the protection of food products from intentional adulteration by biological, chemical, physical, or radioactive agents

access to nutritionally adequate, culturally appropriate, and safe food

3 Periods in the Development of Food

the early discoveries (Prehistoric Period) of people by trial and error, the period of mass production (Agricultural Period) which grew the food industry, and the addition of government regulations to increase food safety (Industrial Period)

patterns that emerge in the way large groups of people select and consume food

State and local governments are exploring ways to improve diet quality through fees and taxation

provides essential product, safety, and nutritional data; In the United States, regulations are enforced primarily by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) to ensure clear communication for consumers

Help

Options

focusNode

Didn't know it?
click below

Knew it?
click below

Don't Know

Remaining cards (0)

Know

retry

shuffle

restart

0:00

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

Food Science S2

Standard 2: Food Science History (Set 1)

Term	Definition
Food Science	the study of the nature of food, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public
Nutrition	the study of food components and their use by the body to sustain life and health
Food Processing	deliberate change in food occurring between its point of origin and its availability for consumption
Adulteration	lowered quality and safety of a product caused by adding inferior ingredients that may be toxic
Organic	grown and processed under strict farming standards that ban synthetic fertilizers, man-made pesticides, GMOs, and ionizing radiation
Farm to Table	describes the path of food from the growth of raw product, through processing, preparation, and presentation, to the final consumer
Farm to Fork	includes the entire path of food production from the farm to the fork entering the mouth
Food Deserts	are low-income areas where residents do not have access to a full-service grocery store within 1 mile in urban areas and 10 miles in rural areas
Food Scientists	professionals trained to know the biology and chemistry of foods and the processes used to improve and preserve them
Hydroponic Crops	grown with their roots suspended in liquid nutrient solutions
Food analogs	natural or manufactured substances used in place of foods or food components
Cryogenic liquids	(Quick Freezing) substances that are in liquid form at extremely low temperatures
Food defense	is the protection of food products from intentional adulteration by biological, chemical, physical, or radioactive agents
Food security	access to nutritionally adequate, culturally appropriate, and safe food
3 Periods in the Development of Food	the early discoveries (Prehistoric Period) of people by trial and error, the period of mass production (Agricultural Period) which grew the food industry, and the addition of government regulations to increase food safety (Industrial Period)
Food trends	patterns that emerge in the way large groups of people select and consume food
Regulation Trends	State and local governments are exploring ways to improve diet quality through fees and taxation
Food Labeling	provides essential product, safety, and nutritional data; In the United States, regulations are enforced primarily by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) to ensure clear communication for consumers

Created by: PRO Teacher dmiller7

"Know" box contains:
Time elapsed:
Retries: