Chapter 10: Consumer Interests and Concerns

Vocabulary flashcards covering consumer information, misinformation, functional and organic foods, food safety, biotechnology, antibiotics in animals, irradiation, and food access.

Misinformation

False or misleading information about nutrition or foods, especially found online.

Proliferation of cyberspace information

Rapid growth of information available online, including both accurate data and misinformation.

Functional foods

Whole foods, or fortified/enhanced foods, that have a potentially beneficial effect on health when eaten regularly as part of a varied diet.

Fortification

Addition of nutrients to a food beyond its original content to improve its nutritional value.

Enrichment

Addition of nutrients to restore levels lost during processing.

Modified functional foods

Foods that have one or more functional ingredients added through enrichment, fortification, or other means.

Nutraceuticals

Isolated, modified, or synthetic bioactive components marketed as dietary supplements with potential health benefits.

Medical foods

Foods formulated to meet the nutrient needs of patients under physician supervision for disease management.

Organic foods

Foods produced under USDA organic standards, with labeling indicating organic certification.

USDA organic labeling categories

The four official USDA categories for labeling organic products.

Organic safety

Organic standards do not specifically address safety issues such as microbial or chemical hazards.

Organic outbreaks

Foodborne illness outbreaks attributed to organic foods have increased with organic consumption; risk cannot be fully assessed due to surveillance limits.

Raw milk

Milk consumed without pasteurization; a common vehicle for pathogens.

Pesticide exposure

Organic diets generally involve lower pesticide exposure and toxicity, though evidence varies and large studies are needed.

Nutritional value of organic foods

Evidence that organic foods are more nutritious is relatively scarce and difficult to measure due to many variables.

Food insecurity

Households lacking adequate access to enough, affordable, culturally appropriate food.

Food deserts

Areas with limited access to affordable, healthy, culturally appropriate food.

SNAP (Supplemental Nutrition Assistance Program)

Federal program providing food-purchase assistance to low-income individuals and families.

WIC (Special Supplemental Nutrition Program for Women, Infants, and Children)

Federal program providing nutrition assistance to low-income pregnant women, new mothers, and young children.

NSLP (National School Lunch Program)

Federal program providing nutritionally balanced school lunches to children.

Foodborne illness

Illnesses caused by contaminated food or water; about 48 million cases and 3,000 deaths annually in the U.S.

Pathogens in outbreaks

Most confirmed single-etiology outbreak illnesses are caused by a small number of pathogens.

Transmission sources of foodborne illness

Pathogens transmitted via contaminated food, contaminated water, or human/animal feces.

Symptoms of foodborne illness

Diarrhea, nausea, vomiting, fever, abdominal pain, headaches; often mistaken for the flu.

Vulnerable populations

Infants, pregnant women, older adults, and immunocompromised individuals who are at greater risk.

Cross-contamination

Transfer of pathogens between raw and cooked foods; a key food safety control point.

Food irradiation

Use of ionizing radiation to reduce or eliminate pathogens in food; also called electronic pasteurization and is widely studied.

Irradiation labeling

Federal law requires irradiated foods to be labeled; endorsed by WHO, CDC, and USDA.

Genetically engineered (GE) / bioengineered foods

Foods developed using laboratory genetic techniques that introduce or modify genetic material; FDA notes no inherent health risk.

Be disclosure standard

National Bioengineered Food Disclosure Standard; requires labeling for foods containing genetically engineered materials.

GE labeling regulation status

As of 2022, mandatory disclosure for bioengineered foods in the U.S. exists, with many products voluntarily disclosing GM ingredients.

Genetically engineered foods versus conventional foods

GE foods are regulated to ensure safety and may not require allergen-based labeling unless new allergens are involved.

FDA stance on GE foods

FDA asserts that genetically engineered foods do not pose a health or safety risk as a class.

Regulation of GE foods

GE foods must meet the same safety requirements as conventional foods; over 150 GE plant varieties evaluated as of 2018.

Glyphosate resistance

Weed resistance leading to increased herbicide use and environmental concerns; relevant to GM crop debates.

Antibiotics in the food supply

Antibiotics used to treat, control, or prevent disease in food animals; growth-promotion use is prohibited.

Veterinary oversight

Approval by a veterinarian is required for using antibiotics important to human health.

Food biotechnology—positive outcomes

Improved characteristics in crops, such as higher yields, disease resistance, longer shelf life, and potential nutrient improvements.

Box 10.4 references

Boxed content in the chapter referencing supplementary material on biotech foods.

Safety considerations in organics

Safety issues (microbial/chemical hazards) are not exhaustively addressed by organic standards; safety remains a general concern.