Exam 4 Food Sci Nutrition

Within government, the public has high expectations of safety, sanitation, and sustainability with food laws varying from country to country with ______ agencies have a role in the regulation of the Food Industry

Several

What 3 main food industry agencies are there?

1. FDA

2. USDA

3.EPA

For a procedure to making regulations, congress must pass a ___ and then after POTUS must sign it to become a ____ , and an authorized government agencies ten create __________that implement the law

BILL

LAW

REGULATIONS

For an authorized government regulation, it goes through a proposed rule phase before becoming a ___ ___

Final Rule

_________ is the addition of ingredients in an attempt to fool the consumer

Adulteration

_______ is the false or misleading attempt of a level

Misbranding

2 people within the History of Food Laws

Harvey W. Wiley

Upton Sinclaire

Major 4 Food Laws

1. 1. Pure Food and Drug Act (1906)

2. 2. Federal Meat Inspection Act (1906)

3. 3. Federal Food, Drug and Cosmetic Act of 1938

4. 4. Food Safety Modernization Act of 2011

What organization of major food laws prohibited the movement of misbranding and adulterated foods in interstate commerce

1) Pure Food & Drug Act 1906

A Major Food Law organization that establishes sanitary needs for slaughter and processing facilities, which they mandates antemortem inspection of livestock and require Inspection in all establishments manufacturing meat products

2) Federal Meat Inspection (FMIA) 1906

A Major Food Law Organization that ensures the safety & quality of foods by prohibiting adulteration and misbranding with proper inspections

3) Federal Food, Drug and Cosmetic Act (FDCA) 1938

A nonmajor Food Amendment act that’s known as the Delaney Clause, which prohibits the approval of an additive if it is found to cause cancer in humans or animals, and establishes a “zero-cancer risk” for food additives, was revised in 1998

3a) Food Additive Amendment of 1958

A major food law organization that most sweeping reform of government regulation for food in decades, that aims to imply US food safety by shifting the focus from responding to prevent contamination

4) Food Safety Modernization Act 21

What does the Gov. Regulatory Cover?

• Food safety

• Preventive Control Programs

• Recalls

• Quality

• Labeling

• Import/Exports

What organizations is food safety under?

• FDA (covers nonlivestock)

• USDA (covers processing plants)

• Food Safety and Inspection Service (covers livestock)

• EPA

FDA & Food Safety covers the ___ __________ _______ (GMPs)

Good Manufacturing Practices do…

• Sanitary procedures, microbiocidal standards, and the design facilities, production, and proper handling of materials

• Food Additives

  • Generally Recognized as Safe (GRAS)

USDA & Food Safety

• Federal Meat Act

• Poultry Products Act

• Egg Products Act

Uses the HACCP

Uses the use of Sanitation Standard procedures

EPA and Food Safety

Eliminates Pesticides

• Federal Insecticide Act

• Food Quality Act

• Federal Insecticide, Fungicide, and Rodenticide Act

True or False: Is it legal for the EPA to apply chemicals without consent?

FALSE

What’s the purpose of Preventative Control Programs?

Purpose: to anticipate food safety problems before they happen

______ _____ is a request that neither the FDA or USDA has the authority to recall unsafe foods

Voluntary Recall

What are the 3 recall Classifications?

1. recall of damaged products that could cause serious health or death

2. Recall of products that might cause temporarily issues

3. Recalls for products not likely to cause a health impact but violate regulations

Within quality, _______ services exist but is not mandatory under USDA grades

Grading

4 Main Labeling Acts

1. Fair Packaging and Labeling Act

2. Nutrition Label and EDU Act

3. Dietary Supplement Health and EDU Act

4. Food Allergen Labeling & Consumer Protection Act

This Labeling Act counters problems with underweighting of products that require several common label items with net quality and serving.

Fair Packaging and Labeling Act of 1966

This Labeling Act requires nutritional labeling of almost all feeds covered by the FDA with a specific layout and content that reflects consumer dietary concerns for chronic disease prevention

Nutritional Labeling and EDU Act

This labeling act changed the definition of regulations for dietary supplements, which include products intended to supplement the diet with one or ingredients and intended for pills, capsules, and tablets

Dietary Supplement Health & EDU Act

This Labeling Act is apart of the FALCPA, which requires the declaration of eight key allergens on FDA product labels

Food Allergen Labeling and Consumer Protection Act

What 7 Generally Producing step must be on Labels

Prod Name

Prod Net Weight

Prod Ingredients

Company Name Address

Prod Dating

Religious

Special Warning

The FDA and USDA rely on duties of ___ _ ____monitoring food imported to the US that requires companies to be registered before importing products

Point of enrty

In food Sci, basic research focuses on deeper understanding of the properties of food materials, while applied research is directed at _____ _____

Specific Problems

______ discovered germ theory in _________ pasteurization and made him a famous food scientist

Louis Pasteor Pasteurization

6 Areas of Food Sci Research

• Processing/Engineering

• Microbial/nanotech

• Chemistry

• Nutritional Properties

• Microbiology/toxicology

• Sensory quality and other frontiers

During processing and engineering ______ is a partially charged substance that is being used in plastic packaging materials with 3D printing food options and high and ultra high pressure processing

Cold Plasma

Microtech results in analytical devices to detect small levels of nutrients toxins or microorganisms using _______ _______

Miniature probes

_______ promises advances in packaging delivery of bioactive compounds and sensory quality of foods

Nanotech

The Physical state or phase of a food product in the molecular stage is called _____ that has chemical composition integrations and changes at the molecular level due to cooking or other preparation

Gastronomy

New ______ ____ are introduced to treat disease of civilization

Fuctional Foods

______ refers to the interaction of nutrients with metabolic processes

Nutrigenomics

Microbiology involves the isolation of identification of microorganisms that had topics of interest which include ____ ad _____

Probiotics Prebiotics and Prions

______ are beneficial when consumed

Probiotics

_______ stimulate beneficial microbes

Prebiotics

________ are the study f toxins in the environment and how they affect human health with topics that include Polycyclic aromatic hydrocarbons like acrylamide

Toxicology

Predictive models, advanced statistical analysis called _____ are used to reduce extensive taste panel work

Chemometrics

______ is the systematic evaluation and understanding of water, carbs, fats, proteins and other additives and how our body absorbs them.

Food Chemistry

True or False: food is a chemical?

True food is a chemical

____ is the most abundant chemical in foods

Water

_____ _______ is a measure of the water that is available in water molecules

Water Activity

How is water avalaibility measured?

Its Measured in percentages and is calculated as the ratio of water vapor divided by vapor pressure that’s released through the humanity in the air

WA in various food

• Meat=

• Bread=

• Raisins=

• Macaroni=

• Potato chips=

70% (most)

40%

27% (middle)

10%

1.5% (least)

____ _____ ____ is the ability to retain moisture during the application of externals forces like heating, grinding, and pressing of hydrophobic acid

Water Holding Capacity

5 examples of Carbohydrates

1) Monosaccharides

2) Disaccharides

3) Oligosaccharides

4) Polysaccharides

5) Dietary Fiber

Examples of Monosaccharides

Glucose and fructose

Examples of Disaccharides

Sucrose and lactose

Examples of Polysaccharides

Glycogen, Cellulose, starches

Examples of Dietary Fiber

Hemicellulose, pectin, lignin

Within Starch chemistry, starches thicken sauces and gravies after ________ in which hydrated starch granules swell during heating to release soluble molecules that provides thickening

Gelatinization

______ is the process of crystallization of starch molecules in stale bread

Retrogradation

Lipids are defined as chemical compounds that are ___ in organic materials but are__ _______ in water

Soluble Not soluble

Examples of Lipids

• Triglycerides

• Phospholipids

• Cholesterol

• Lecithin

• Triacylglycerol

Fatty acid are _______ if there are NO carbon-to-carbon double binds (C=C)

Saturated

Fatty acids are _______ if there are on one or more double bonds

Unsaturated

True or False: oil are more unsaturated and thus have a lower melting point than fats?

True

Capabilities of Cis and Trans Fat

• Unsaturated fats have two configurations defined by their structure at the double bonds

On the Cis Configuration, the H atoms bonded to the C=C are located on the ____ ___

Same side

In trans-fat, the H atoms are bonded on the _______ ___

Opposite Side

_______ is a lipid chemical reaction that involves splitting oils into high and low melting points components

Fractionation

__________ is a lipid chemical reaction that is the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)

Hydrogenation

_____ is a lipid chemical reaction that is the breakdown of triglycerides into glycerol and fatty acids

Hydrolysis

____________ is a lipid chemical reaction that is the rearrangement of fatty acids from a triglycerides

Interesterification

______ is a lipid chemical reaction that is a result of oxygen reacting with double bonds of unsaturated fatty acids to produce a rancid flavor bad aroma

Oxidation

_______ is a lipid chemical reaction that can occur after fatty acids are hydrolyzed from glycerol

Polymerization

What do proteins do?

Provide important macro and micronutrients of essential amino acids that provide structure in foods and produce enzyme reactions

Proteins are a type of ______ of amino acids that has an acid end and an animo end

Polymer

4 Structures of Proteins

Primary

Secondary

Teritiary

Quaternary

_________ is a chemical reaction of proteins of an unfolding of protein structure without disrupting covalent bonds that stops enzyme function and decreases protein stability

Denaturation

True or False: Starches, lipids, and vitamins do denature?

False

Enzymes are specialized proteins that _______ specific reactions converting substances to products

Catalyze (speed up reaction)

Enzymatic _______ utilizes enzymes to break large molecules into smaller fragment (carbs, lipids)

Hydrolysis

Enzymatic ______-________ reactions involve enzymes that cause changed in chemical structures

Oxidation-reduction

Enzymatic _______ involves the condensation of molecule onto polymers

Polymerization

Proteins are important macronutrients that provide essential amino acids that make up the chemical structure in foods to boost enzyme reactions that have ______ ends and beginnings of amino acid chains.

Polymers

4 structures of Proteins

Primary (linear)

Secondary (alpha helix/b sheet)

Tertiary (3D structure)

Quaternary (Spatial Structure)

True or False: Starches, lipids, and vitamins do not denature?

True

_________ results in the deration to the primary structure by enzymes, heat or extremes of pH

Hydrolysis (2x)

Enzymes are specialized proteins that _____ specific reactions converting substants → products

Catalyze

2 Examples of Enzymes within fruits

Polygalacturonase: bruising

Polyphenol oxidase: Browning

Within an enzyme reaction, ______ _____ utilizes enzymes are utilized to break large molecules into smaller fragments (carbs, lipids)

Hydrolysis Enzymes

An enzymatic _________-_________ reactions involve enzymes that cause changes in chemical structures (polyphenol oxidase)

Oxidation-Reduction

An enzymatic reaction called _______ ________ involves the condensation of molecule into polymers

Enzyme Polymerization

Main chemicals added to foods

Preservatives

Colors

Flavors

• adulteration is illegal

_________ are an additive to foods that work by slowing, stopping, or killing microbes

Preservatives

____ & _____ are the most common form of preservatives and work by decreasing the water activity in a food

Salt Sugar

Other preservatives include ___ ___ and ___

Organic acids Salts

Within other food additives, _______ refers to performance in a food product during processing, storage and preparation

Functionally

_____ _________ are contaminants in a food but are often anticipated at a minimal level ,

• Ex:

  • Antibiotics/Drugs

  • Dioxins

  • Dirt/Dust

  • Hormones/pesticides

  • Insects

Indirect Additives

7 Major used Food Additives

Anticaking and free-flowing agents

Antioxidants

Colorants

Emulsifiers

Enzymes

Flavoring

Humectants

_____ are a fat and water slitting product that are dipersonable, where a discontinuous phase is dispersed in a continuous phase

• solutions, suspension, gels, foams, aerosols, smoke and emulsions

Dispersions

______ is a 2-phase system in which in phase is dispersed in the other

Emulsion