KingChiro - Community Food Supply/Health Pt. 1 (Quiz 1)

U.S. Food and Drug Administration, FDA

main governing body over the US food supply, supplements, bottled water, food additives, and infant formulas

meat, poultry, and eggs

The FDA does not have governance over which foods?

Food Safety and Inspection Service of the US Department of Agriculture, USDA

regulates domestic and imported meat, poultry, and egg products

National Oceanic and Atmospheric Administration, NOAA

Seafood Inspection Program

Regulates safety of seafood and fisheries

Environmental Protection Agency, EPA

Regulates pesticides usage and monitors water safety

Federal Trade Commission, FTC

Regulates advertising and truthful marketing of foods and supplements

Centers for Disease Control and Prevention, CDC

Monitors and investigates cases of food-borne illness

1) Food sanitation and quality control

2) Food additives

3) Foods that cross state lines

4) Nutritional labels

5) Safety of public food service

What things does the FDA mainly regulate

1) follow standards of identity

2) if there is no standard, it must be listed by weight --most to least

3) major food allergens should be listed

What food label info do ingredients have to follow?

greater than or equal to 20%

a company can label a food as a high % of daily value if it consists of what %?

less than or equal to 5%

a company can label a food as a low % of daily value if it consists of what %?

less than 10%

the WHO, AHA, FOA, and IOM all recommend ____% of daily energy comes from added sugars

potassium

Do we want higher sodium or higher potassium intake, generally

1) Reference daily intakes, RDI - vitamins and minerals

2) Daily reference values, DRV - macros and electrolytes

What are the two subcategories under Daily Value, DV? What are they specifically used for?

Saturated fat X 9 Cal/g

-------------------------- X 100%

Total calories

How do you calculate % calories from saturated fat?

Reference Amounts Customarily Consumed, RACCs

1 serving should equal what someone eats in 1 sitting and that changes in serving sizes will also change labeling for "high, low, and reduced" content

if the provider has 20+ restaurants or vending machines

calorie content of foods at restaurants or vending machines must be listed when?

Non-GMO

**In order to be organic, what must be true of the food

1) synthetic fertilizers

2) transgenic modification

3) ionizing radiation

4) antibiotics

5) growth hormones

What is not allowed in organic farming

it is structurally identical to natural

Some synthetic pesticides are allowed in organic farming only if...

less phosphorus and potassium

Vitamin and mineral contents are similar in organic vs. conventional foods. Organic foods do have more phenolic compounds and less cadmium, but less _____ and _____

bookmark??

food additives

chemicals added to foods to prevent spoilage and extend the shelf-life

sugar and salt

what are the most common food additives?

safe

food additives are generally recognized as _____________

preservatives

food additive that helps prevent spoilage, changes in color, flavor, or texture

citric acid

BHA

BHT

EDTA

what are the main preservatives to know

Sweeteners

food additive that adds sweetness with or without added sugars

sucrose

fructose

glucose

high fructose corn syrup (HFCS)

what are the main sweeteners to know

color additives

food additives that offset color loss due to exposure to air, light, temp, moisture

FD&C Red 40

Annatto

what are the main color additives to know

flavor enhancers

food additives that enhance flavors without adding their own flavor

monosodium glutamate (MSG)

what are the main flavor enhancers to know

fat replacers

food additives that provide texture in reduced-fat foods

olestra

starch

gums (guar and xanthan)

what are the main fat replacers to know

emulsifiers

food additives that prevent separation, reduce stickiness, and help products dissolve easily

soy lecithin

what is the most commonly used food emulsifier

Stabilizers, thickeners, and binders

food additives that produce uniform texture and improve mouthfeel

pectin

what are the main stabilizer, thickener, or binder to know

leavening agent

food additive that promotes rising

baking soda

what are the main leavening agents to know

anti-caking

food additive that prevents moisture absorption to keep powdered foods free-flowing

calcium silicate

iron

what are the main anti-cakers to know

humectants

food additives that help retain moisture

glycerin

what are the main humectants to know

dough conditioners

food additives that produce more stable dough

ammonium sulfate

what are the main dough conditioners to know

firming agents

food additives that maintain crisp and firm foods

calcium chloride

what are the main firming agents to know