Nutrition- Chpt. 3 Quiz Review
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Created by:
jaycee29 on August 31, 2011
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nutrition- chpt. 3 quiz review
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21 terms
Terms | Definitions |
|---|---|
 indirect additives | Substances that become part of the food in trace amounts due to its packaging, storage, or other handling. |
| delaney clause | The part of the 1960 Color Additives Amendment to the Federal Food, Drug, and Cosmetic Act that bars the FDA from approving any additives shown in laboratory tests to cause cancer. |
| orthomolecular medicine | The preventive or therapeutic use of high-dose vitamins to treat disease. |
| additives | Substances added to food to perform various functions, such as adding color or flavor, replacing sugar or fat, improving nutritional content, or improving texture or shelf life. |
| free radicals | Short-lived, highly reactive chemicals often derived from oxygen-containing compounds, which can have detrimental effects on cells, especially DNA and cell membranes. |
| mega doses | Doses of a nutrient that are 10 or more times the recommended amount. |
| direct additives | Substances added to foods for a specific purpose. |
| CAM | Complementary and alternative medicine a broad range of healing philosophies, approaches, and therapies that include treatments and health care practices not taught widely in medical schools, not generally used in hospitals, and not usually reimbursed by medical insurance companies. |
| USP | U.S. Pharmacopoeia established in 1820, the USP is a voluntary, nonprofit health care organization that sets quality standards for a range of health care products |
| macrobiotic diet | A highly restrictive dietary approach applied as therapy for risk factors or chronic disease in general. |
| functional food | A food that may provide a health benefit beyond basic nutrition. (anything added to regular food) |
| FDA | Decides whether to approve additives. (i.e. color; flavor) |
| phytochemicals | Makes food functional, neutralize free radicals, modify the way hormones affect the body, some are able to modify estrogen metabolism |
| FTC | The Federal Trade Commision regulates advertisements. |
| Soy | May contribute to maintenance of bone health and immune function. |
| daily values | are a set of nutrient intake standards to represent the need of "typicial" consumers and used as standards for expressing nutrient content on food labels |
| common food that contain additives | bread, milk and ham |
| bread | Maturing and bleaching agents such as bromates, peroxides, and ammonium chloride speed up the natural aging and whitening processes of milled flour, allowing it to be used more quickly for baking products. Leavening agents such as yeast, baking powder, and baking soda produce carbon dioxide bubbles, which create a light texture in breads and cakes. |
| GRAS | Gernally Recognized as Safe refers to substances safe for consumption and can be added to foods by manufacturers without establishing their safety by rigorous experimental studies. Congress established list in 1958. |
| milk | Vitamin D is added to milk to improve its nutritional quality. Many other vitamins and minerals are added to a variety of other foods. |
| ham | Curing and pickling agents such as nitrates and nitrites are added to bacon, ham, hot dogs, and other cured meates primarily to prevent to growth of Clostridium botulinum, the bacterium that causes botulism. Nitrates also give these meats their characteristic pink color. When consumed, nitrates are converted by the body to nitrosamines, which are carcinogenic. Other additives, such as vitamin C, inhibit this conversion. |
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