Food Label, Food Care, Categories, Additives
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| what does daily value mean? | based on a 2000 calorie diet; the percent consumed of each nutrient's necessary amount for the body
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| where is the daily value on the nutrition label? | to the right of each ingredient
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| what is the daily value for sodium? | 3000 mg
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| what is the daily value for cholesterol? | 300 mg
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| what two nutrients have the same daily value for everyone no matter the age, gender, or weight? | sodium and cholesterol
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| what is the 5-20 rule? | 5% or less = low in that nutrient
20% or higher = high in that nutrient
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| where is serving size on a food label? | in the top section above calories and under the nutrition facts title
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| where can you find how many servings there are in a package? | next to the serving size under the nutrition facts title
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| a higher dv is wanted for _______ | healthier nutrients/ nutrients not made by our bodies
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| a lower dv is wanted for _______ | unhealthy nutrients
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| how are ingredients listed on the label? | serving, calories, fat, cholesterol, sodium, carbs, protein, vitamins and minerals
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| what does GRAS stand for? | generally recognized as safe; ingredients/ additives the FDA does not have to directly approve because of historical use
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| how do you ripen produce? | put it in a brown paper bag on the counter or in a dark place
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| what does UPC stand for? | universal product code
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| direct additive | a substance added to food for a specific purpose
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| indirect additive | substance that becomes part of the food in trace amounts due to packaging, storage, or handling
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| pros of processed produce | longer shelf life, faster/easier to prepare, fool-proof, less messy, lower price
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| cons of processed produce | high in sugar, high in sodium, color change, texture change, expensive when frozen
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| what is the purpose of cooking produce? | kill harmful bacteria, improve texture, improve taste, ease digestion
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| 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
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| 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
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| enzymatic browning | discoloration after cutting because of oxidation
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| are tomatoes fruits or vegetables? | a tomato is a vegetable but is the fruit of the plant
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| 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
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| which grain is used the most worldwide? | rice
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| what is the formula for making rice? | 1 cup rice + 2 cups water --> 3 cups rice
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| 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
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| what is removed in the milling process? | the germ because the fat may become rancid during flour storage
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| what is added to pasta to prevent sticking? | some kind of oil
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| al dente | firm but tender
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| nitrates and nitrites | increase risk of cancer, miscarriages, fetal deaths, birth defects
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| why are nitrates and nitrites used as additives? | enhance color and extend shelf life of products
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| why might food coloring be added? | enhance color, offset color loss, correct natural variations in color
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| high fructose corn syrup | very cheap, sweeter than most sugars, addictive
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| 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
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| what is the difference between pasta and noodles? | noodles are made with eggs, pasta is made with just water and flour
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| 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
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| 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
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| how many top food allergens are there? | 8
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| what are the top food allergens? | milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans
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| how many grams of fiber does it take for something to be considered "high" in fiber? | at least 20% of the daily value
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| how many FDA certified colors are allowed? | 9
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| what is the daily value based off of? | a 2000 calorie diet
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| 1 gram of sugar = _____ | 4-5 tsps
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| how does the caramel color occur? | cooking sugar down
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| drupe | central pit with seeds
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| pome | central core with seeds
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| tropical | pineapple, banana, kiwi, mango
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| enriched | adding thiamin, niacin, riboflavin, and iron
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| anticaking agent | helps substances, such as salt, to flow freely
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| emulsifier | gives products a consistent texture, prevents separating
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| certified colors | man made and must meet specific strict regulations; 9 approved for use
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| fortified | adding 10% or more of the daily value for a specific nutrient to a product
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| pare | to remove the stem and outer covering of a vegetable or fruit
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| blanching | plunging into boiling water to soften skin/ food; stop enzyme activity
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| core | remove the core of produce
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| julienne | to cut food into thin, match-like strips
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| 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
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| enriched | adding thiamin, riboflavin, niacin, and iron to processed grain products
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| perservative | slows down the spoiling process
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| what were the first 4 additives used? | salt, herbs/spices, sugar, vinegar
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| what are some ways to prepare vegetables? | steaming, simmering, microwave, baking, frying, grilling, broiling, boiling
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| 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
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| what are the four nutrients mandatory at the bottom of the food label (not carbs, proteins, fats, etc.)? | calcium, iron, vitamin A, vitamin C
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| what are examples of direct additives? | ingredients identified on label (sweeteners, emulsifiers, restoratives)
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| what are examples of indirect additives? | packaging substances, oils from factory not added to substance
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| citrus | thick rind with segmented inside
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| melons | juicy, thick skin, many seeds
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| berries | strawberries, blueberries, raspberries
never wash berries before storing
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