final study guide

final study guide - Nutrition Final Study Guide 1. Food...

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Nutrition Final Study Guide 1. Food additives- what are they needed for? a) Additives – aren’t normally consumed as foods, added intentionally or unintentionally Intentional food additives – nutrients, colors, flavors Incidental food additives – get into food as a result of contact with the food during growing, processing, packaging, storing. b) The purpose of additives is to: improve nutritive value Maintain freshness Help in processing – moisturize, leaven Make food more appealing: color, flavor 2. Most of the food related illness in the U.S. is caused by whom? u Us – The way we handle food. 3. USDA, FDA, EPA – what are they responsible for? a) Food and Drug Administration (FDA) – product is inspected and reviewed prior to being marketed on the shelves of a store b) Department of Agriculture (USDA) – regulates all meat products, inspects and checks for microbiological contamination of meat and poultry. The Eggs Products Inspection Act administered by the USDA provides for continuous inspection of plants processing egg products. 4. What is HACCP? a) Hazard Analysis Critical Control Point (HACCP hass/up) – monitoring food from farm to table by international, federal, state and local agencies. HACCP was designed to prevent contamination that could cause food-borne illness as well as reduce the risk of chemical contaminants.
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critical control points where contamination can occur and then try to prevent, control or eliminate contamination before the food reaches the public. a) Staphylococcus aureus (Staph) spreads from someone handling the food. It is found on everyone's skin . Everyone has it and they don’t know it 5. 2hrs – 40–140 Rule u Do not eat food that has been kept out for more than 2 hours in the temperature range between 40 and 140 degrees Fahrenheit. 6. Should you stuff the turkey the night before? No. Why? u If done the night before it will be sitting in bacteria 7. If you have a frozen turkey, where should you defrost it? u Defrosting food in the refrigerator 8. Are slow cookers good or bad idea? u Not a good idea it will increaser bacteria in the food 9. What is the most common additive in the U.S.? u Sugar 10. If the manufacturer is going to put a new additive in the food, what must they prove? u The manufacturer must prove a new additive is effective, can be detected and measured in the final food product, and it is safe. u Manufacturers may not use additives to disguise faulty or inferior products deceive the consumer
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significantly destroy nutrients where their effects can be achieved by economical, sound manufacturing processes. 11. General Recognized as Safe List (GRAS) (1958) About 700 substances were put on a list generally recognized as safe. The safety of some of these substances has been questioned, so list has been reevaluated. The
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This note was uploaded on 10/27/2010 for the course NSD 225 taught by Professor Short during the Spring '08 term at Syracuse.

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final study guide - Nutrition Final Study Guide 1. Food...

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