Study Guide: Chapter 10 - Consumer Interests and Concerns

Source of Information

Reputable sources like government agencies (FDA, USDA), academic institutions, or peer-reviewed journals.

Author Credentials

Reliable nutrition information is often provided by registered dietitians (RDs), nutrition scientists, or medical professionals.

Scientific Evidence

Claims should be backed by scientific research rather than anecdotal evidence.

Bias and Sponsorship

Be cautious of information from sources with financial interests in promoting specific products.

Consistency

Cross-check facts with multiple reliable sources to ensure accuracy.

Conventional Functional Foods

Naturally rich in bioactive compounds, such as fruits, vegetables, nuts, whole grains, and fatty fish.

Modified Functional Foods

Foods fortified with additional nutrients or beneficial compounds like calcium-fortified orange juice or probiotic yogurt.

100% Organic

All ingredients in the product are certified organic.

Organic

At least 95% of the ingredients are organic.

Made with Organic Ingredients

At least 70% of the ingredients are organic.

USDA Organic Seal

Indicates compliance with USDA organic standards.

Benefits of Organic Foods

Reduced exposure to pesticides, environmentally friendly practices, and higher antioxidant content in some produce.

Disadvantages of Organic Foods

Higher costs, no proven nutritional differences for all types, and shorter shelf life.

Clean (Food Safety)

Wash hands, surfaces, and produce properly to prevent foodborne illness.

Separate (Food Safety)

Avoid cross-contamination by keeping raw meat separate from ready-to-eat foods.

Cook (Food Safety)

Ensure food reaches safe internal temperatures.

Chill (Food Safety)

Refrigerate perishable foods promptly.

Arguments for GMOs

Increased crop yield, enhanced nutritional content, and resistance to pests and diseases.

Arguments Against GMOs

Potential long-term health effects, environmental concerns, and ethical issues.

Food Irradiation

The process of exposing food to controlled radiation to eliminate pathogens.

Benefits of Food Irradiation

Extends shelf life, reduces foodborne illnesses, and allows safer international food trade.

Common Irradiated Foods

Spices, fresh fruits, vegetables, and poultry.

Safety of Irradiated Foods

Recognized as safe by WHO, FDA, and USDA; does not make food radioactive.

Food Insecurity

Limited access to nutritious food due to financial or social constraints.

Effects of Food Insecurity

Affects physical and mental health, leading to malnutrition and chronic disease risk.

Food Deserts

Areas with limited access to affordable, nutritious food.

Impact of Food Deserts

Contributes to diet-related health disparities like obesity and diabetes.

Solutions to Food Deserts

Community gardens, farmer’s markets, and government assistance programs like SNAP or WIC.

Food Safety Steps

Clean, Separate, Cook, and Chill to prevent foodborne illness.

Golden Rice

A genetically modified food enriched with vitamin A.

Chronic Disease Risk

Increased due to food insecurity and poor nutrition.

Peer-reviewed Journals

Publications where research is evaluated by experts before publication.

Registered Dietitian (RD)

A qualified professional who provides evidence-based nutritional advice.

Scientific Research

Systematic investigation to establish facts and reach new conclusions.

Pesticide Exposure

Contact with chemicals used to kill pests on crops.

Antioxidants

Compounds that prevent cell damage by neutralizing free radicals.

Financial Interests

Monetary incentives that may bias information provided by sources.

Controlled Radiation

Used in food irradiation to make food safer.

USDA

United States Department of Agriculture, responsible for food safety and nutrition.

FDA

Food and Drug Administration, regulates food safety and nutrition labeling.

Nutrition Claims

Statements about the health benefits of food products.

Bioactive Compounds

Natural compounds in foods that can affect health.

Nutritional Content

The nutrient composition of a food item.

Foodborne Illness

Illness caused by consuming contaminated food.

Nutritional Guidelines

Recommendations for healthy eating and physical activity.

Chill (Food Handling)

The process of keeping food at safe temperatures to prevent spoilage.

Shelf Life

The length of time that food remains safe to consume.

Health Disparities

Differences in health outcomes across different population groups.

Consumer Transparency

Openly sharing information about product contents and sourcing.

Fortification

The addition of nutrients to food to increase its nutritional value.

Organic Practices

Farming methods that comply with organic regulations.

Nutrition Scientists

Researchers studying the interaction between food and human health.

Community Gardens

Shared plots of land for growing produce, often in urban areas.

Genetically Modified Organisms (GMOs)

Organisms whose genetic material has been altered for specific traits.

Cross-contamination

Transfer of harmful bacteria from one food item to another.

Golden Rice's Purpose

To combat vitamin A deficiency in populations with limited access to diverse diets.

Community Food Access Programs

Initiatives to improve access to healthy foods in underserved areas.

Dietary Guidelines

Legally established nutrition recommendations for healthy eating.

Probiotic Yogurt

Yogurt enriched with live bacteria that provide health benefits.

Environmental Impact of Agriculture

Effects of farming on the ecological system and biodiversity.

Whole Grains

Grains that contain all parts of the grain kernel.

Food Packaging Safety

Regulations ensuring the safety of materials used to package food.

Nutrition Information Consistency

The alignment of dietary claims across multiple reputable sources.

Health Risks of GMO Consumption

Concerns about potential negative effects on human health from GMOs.

Food Security

Access to sufficient, safe, and nutritious food for an active, healthy life.

Nutritional Additional Benefits

Health gains provided by functional foods beyond their basic content.