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1
Q

____ ____: any substance added to food, either intentionally or unintentionally.

-Most are ____ added and must be approved by the (____).

A

food additive
intentionally
FDA

2
Q

___ ___ – substances that accidentally get into a food product during processing or packaging.

A

Indirect Additives

3
Q

_____– deliberate addition of ___ ingredients to a food to make it appear of higher quality.

A

adulteration

cheap

4
Q

___ ____ are added accidentally, but are anticipated and addressed by the ___.

A

Unintentional additives

FDA

5
Q

Food additives have been used for centuries in order to achieve some purpose in the ___ of ____ ___.

  • ___, ___/___, ___, ___.
  • ____?
A
production 
food products
salt
herbs/spices
sugar
vinegar
Irradiation
6
Q

Key Uses of Food Additives:

  • Maintaining product consistency
  • Improving/maintaining __ ____.
    • Foods can either ___ nutrients or ___ them during ____.
    • Examples: Fortified ____, milk and juice
A
product consistency
nutritional value
lack
lose
processing
cereal
7
Q

Key uses of food additives:

-Maintaining ___ and ____.

  • Foods lose flavor and freshness due to ___ and ___ to ___, ____ and other ____.
  • Examples: ____
A
palatability and wholesomeness
aging
exposure 
oxygen 
bacteria
microorganisms 
preservatives
8
Q

Key uses of food additives:

Providing ___ or control ___/____.
-____ agents allow baked goods to ___ during baking.

A

leavening
acidity/alkalinity
leavening
rise

9
Q

Key use of food additives:

  • Enhancing ____ or imparting __ ___.
    • ___ and other flavors enhance ___, while ___ ___ improve appearance.
A
flavor
desired color
spices
taste
color additives
10
Q

Safety of a food additive must never be in ____.

Additive must function in food systems in accordance with its ___ _____ under specific conditions of use.

A

doubt

intended purpose

11
Q

The additive must not diminish the ___ ___ or be used to hide ___ ___ characteristics.

Should be detectable by a ____ and ___ method of analysis.

A

nutritional value
inferior product
specified
defined

12
Q

Food additives have been classified by the FDA, primarily by ____.

A

function

13
Q

Types of Food Additives:

____ ____: inhibit the growth of microorganisms in food products.
Examples: ___ ___, ___ ___, sodium chloride, sodium benzoate

A

Antimicrobial agents
Sodium nitrate
sorbic acid

14
Q

Types of Food Additives:
_______: inhibit oxidation of fats or colorants that could cause a product to become rancid.

Examples: ___, ___, ascorbic acid, tocopherols

A

antioxidants
BHA
BHT

15
Q

Types of Food Additives:

_____ – can be added to offset color losses during processing or to correct for natural color variations.

Example: ___ ___ ___ __ and __, FD&C Green No. 3, FD&C Yellow No. 5, etc.

A

colorants

FD&C Blue No’s 1 and 2

16
Q

Types of Food Additives:
___ ___ – help to retain the pink color in cured meats.
Ex: ___ ___.

A

Curing Agents

sodium nitrate

17
Q

Types of food additives:
______ – natural or synthetic additives that are used for flavor production or modification.
Ex: __ ___(artificial banana flavor), ___.

A

Flavorings
amyl acetate
MSG

18
Q

Types of food additives:

____ _____ – compounds that provide much greater sweetness intensity per amount when compared to sucrose.
Examples: ___, ___-_, ____

A

Nonnutritive sweeteners

aspartame, acesulfame-K, saccharin.

19
Q

Act– begins as a ___ before ___ and becomes ___ when ___ of US signs it.

A

bill
congress
law
president

20
Q

Statue – not strictly ___, but a ____ or __ ___ issued by ____ ___ at all levels

A

law
rule
administrative code
government agencies

21
Q

______ - collections of laws and statutes that are codified for ease of administration.

E. g. ___ of ___ ___ (__) codifies rules enacted by Congress.

A

Codes

Codes of federal regulations (CFR)

22
Q

____ ____- a publication that details all new Federal laws and regulations.

A

Federal registration

23
Q

Proposed rule:

  • Written whenever a ___ is needed in an ___ ___.
  • __ day comment period.
  • The __ ___ reporting of proposed rules has a preamble and the regulatory text.
A

change
agency’s regulations
60
Federal Register

24
Q

FINALIZED RULE__

This is the __ version of the rule that includes any ___ from the ___ ___ and indicates an ___ date and an ___ date.

A
final
revisions
proposed rule
effective 
implementation
25
Q

Codifying of final rule into the CFR:

  • ___ a year; all changes to the rules are updated into the ___.
  • The CFR is divided into ___ different ___ (different sections), which are then subdivided into __ ___.
  • ____ TITLE ___
  • ____ TITLE ___
A
once
CFR
50
titles
chapters sections
FDA
21
USDA
7
26
Q

1958 – FDA publishes first list of ___ (____ ____ as ____) substances

A

GRAS(Generally Recognized As Safe)

27
Q

1995 – Seafood ___ (___ ___ ___ __ ___)

A

HACCP (Hazard Analysis Critical Control Points)

28
Q

Early Events and Legislation:

The first significant legislation was the ___ ___of ___.
-Prohibited the ___ ___ in misbranded or adulterated food, beverage, or drugs.

-The ___ ___ Act was passed at about the same time.

A

Drug Act 1906
interstate commerce
Meat Inspection

29
Q

The 1938 FFDCA and Amendments:
The ___ ___, ___ and ___ ___: the basis of modern food law.

  • Gave the ___ authority.
  • Included considerations for standards of ___, __ __, ____ ___ ___, etc.
  • Requiring new ___ to be shown ___ before marketing.
  • Provide safe tolerances be set for ___ ___ substances.
  • Authorizing ___ inspections.
  • Caused by ____ of ___ which contained solvent diethylene glycol.
A
Federal food, drug and cosmetic act 
FDA
identity, minimum quality, container fill
drugs
safe
unavoidable poisonous
factory
Elixer of sulfanilamide
30
Q

___ ___ ____ OF 1958

-Required ___ ___ of food additives prior to inclusion into foods.
-___ groups of substances were exempted:
1. ___ ____ substances – those approved by USDA/FDA before 1958 amendment.
Ex: ___ used to preserve luncheon meats

  1. ___ substances - generally recognized as safe.
    Ex: __, ___, ___.
A
food additives amendment 
FDA approval
two
Prior sanctioned
nitrates
GRAS
salt, sugar, spices
31
Q

The ___ ____ Amendments – required the demonstration of safety for all dyes used in food regardless of prior history of use.

A

Color additives

32
Q

The ___ ____ – prohibited the approval of any food additive that was found to cause cancer. Led to the cancellation of ___ additives:

A

Delaney Clause

8

33
Q

The delaney cause:

  • Since 1996, this clause has no longer been used because of the adoption of the “__ ___” concept by the FDA.
  • Additives are now deemed as safe if ___ use (___ years) presents no more than __ in a million risk of cancer in humans.
A

negligible risk
lifetime
70
1

34
Q

____ __ ___ –laws were needed to protect the consumer from deceptive products.

-1966 ___ ___ and ____ ___ countered problems with underweight products or deceptive packaging practices.

A

Processed Foods Innovations

fair packaging and labeling act

35
Q

___ and ____ – shifted the burden of proof that pesticides were not harmful to food products to the pesticide manufactures.

A

Pesticides and Toxicants

36
Q

_______ – a previously GRAS alternative sweetener.

-Spurred the call for review of all ___ substances.

A

cyclamates

GRAS

37
Q

______ – the only artificial sweetener left at the time that it was discovered to cause cancer.

  • Congress had to pass a special law that imposed a moratorium on its ban, under the ___ ____.
  • Required ____ label.
  • In ___, label removed.
A

Saccharin
delaney cause
warning
2000

38
Q

___ ____ – established a more consistent policy with regard to the safety of additives relative to the risk of being carcinogens.

A

Red Book

39
Q

____ ____– addressed the need to better inform the public about the nutritional value of foods.

A

nutritional labels

40
Q

________– The FDA focuses on the safety of the food.

-Unless the practice introduces new, __-___ substances (e.g. ___) that would not be otherwise in the food product.

A

biotechnology
new
non-GRAS
allergens

41
Q

The two primary agencies that enforce food law in the U.S.

  1. ___ and ___ ___
  2. ___ ___ ___ of ___
A

Food and Drug Administration (FDA)

United States Department of Agriculture (USDA)

42
Q

International Food Agencies:

  1. ___ ____ ____ (___)
  2. ___ and ____ ___ (___)
  3. The ___ ___ ____
A

World Health Organization (WHO)
Food and Agriculture Organization (FAO)
The Codex Alimentarius Commission

43
Q

The USDA is responsible for the wholesomeness and safety of all __ __, ___, and ___ products.

-___ ___ and ___ ___ (__).
Animals are inspected before slaughter and carcasses after slaughter for any sign of disease.

A

red meat, poultry, dairy

Food Safety and Inspection Service (FSIS)

44
Q

The FDA is part of the ___ ___ ___ of ___ and ___ ___.

  • It is responsible for the ____ of all food products except __ ___, __, and ___ products.
  • Had no authority to order a ___.
A

U.S. Department of Health and Human Services
safety
red meat, poultry and dairy
recall

45
Q

FDA:
Three types of recalls

____ ____Dangerous or defective product that could cause serious health problems or death. Can go to jail if intentional.
Ex: Food containing ___ ___.

A
class I
botulinum toxin
46
Q

FDA:

___ ___– Products that might cause temporary health problem

A

Class II

47
Q

FDA:
___ ____– Products unlikely to cause health problem, but violate regulations
Ex: Package that contain __ ___ amount stated on label

A
class III
less than
48
Q

FDA:

-Puts forth directives concerning ___ ___ ___ called __ __ __ (___).

A

proper food processing

Good manufacturing practices (GMPS)

49
Q

FDA ____ and _____ Act of 1997.

-Requires highly specific scientific support of all health claims made about food products in company advertising.

A

Modernization

Accountability

50
Q

___- __ and ___ ___ ___ ___

-Protect animals and plants from pests, part of ___

A

APHIS—Animal and Plant Health Inspection Service

USDA

51
Q

___- ___ for __ __ and __ ___:

Protect consumers from fraud, misinformation and unsafe food products.
Promote ____, component of ___.

A

CFSAN Center for Food Safety and Applied Nutrition
innovation
FDA

52
Q

___- ___ ____ ___:

-A distinct agency whose mission is to assure food safety, primarily through regulation of pesticides, water safety.

A

EPA—Environmental Protection Agency

53
Q

____- ___ ___ ____ ___:

-Part of to National Academies of Sciences.
Sets standards for purity of food additives.

A

FCCC—Food Chemicals Codex Committee

54
Q

___-____ ____ ___:

-Enforces consumer protection laws such as truth in advertising.

A

FTC- Federal Trade Commission

55
Q

____- ____ ___ ___ ___

  • Part of the Department of Commerce.
  • Responsible for seafood quality with voluntary inspection program.
A

NMFS—National Marine Fisheries Service

56
Q

The Approval Process for Food Additives:

All food additives must be proven to be __ and __.

The ____ verification.

_____ safety of any food component can not be guaranteed.

____ must decide if the intended use of a food additive possesses a significant risk to the population.

A

safe and effective
FDA
Absolute
FDA

57
Q

Testing Additive Safety
______ – the potential of a chemical to cause harm.
-____ - short term effect; rapid toxic response.
-__-__ - less rapid but still short term effect.
-____ - occurs over longer period due to exposure to low levels.

A

toxicity
Acute
sub-acute
chronic

58
Q

Chronic toxicity can be due to the following:

  • _____ - changes/damages DNA
  • _____ - causes birth defects
  • ______ - causes cancer
A

Mutagenic
Teratogenic
Carcinogenic

59
Q

The Ames Test:

  • ___ test of ____ potential of chemicals.
  • Mutagenic substances often turn out to be ____.
  • Based on the ability of a potentially mutagenic substance to reverse the mutation in a strain of the bacteria ____ ______.
  • ____ tool for mutagens with follow up animal studies.
A
Rapid
mutagenic 
carcinogenic
Salmonella typhimurium
Screening
60
Q

The Nutrition Labeling and Education Act of 1990:

  • The new labeling requirements focused on ___ and ____.
  • Became law in ___ to allow food companies to obtain the data necessary to meet new labeling requirements.
  • The ___ has requirements complementary to ___ requirements for meat and poultry.
A
calories
macronutrients
1994
USDA
FDA
61
Q

The Nutrition Facts Label:
Required information includes:

  • ___ ____
  • Amount per serving of __, ___ __, ___ ___, ___, ___, __ ___, and ___.
  • ____ of each nutrient (except __ and ___) as a percent of the __ ___ for a ___ calorie diet

Side note: Any sort of processes done to product must be on labels except ____ )

A
Serving size
Fat, Saturated Fat, Trans Fat, Cholesterol, Sodium, Total Carbohydrate, Protein
Amount
sugars and protein
Daily Value
2000
Radiation
62
Q

Daily Value: replaces the term ___ ___ __ (__).

  • It takes into account the ___ __ __ (__) and the ___ ___ ___ (___).
  • ___ ___ ___ is a relative term that is used on labels to eliminate the need to know the units for each of the nutrients.
A

recommended dietary allowance (RDA)
Reference Daily Intake (RDI)
Daily Reference Value (DRV)
Percent Daily Value

63
Q
  • _______
  • Nutritionally altered product contains at least 25% less of a nutrient or of calories than the regular, or reference, product.
A

Reduced

64
Q

“___ ___ ___”

  • Must be low-fat or fat-free
  • Must accurately reflect the amount of fat present in ___ g of food. (Ex. 2.5 g fat/ 50g food = 95% fat free)
A

“Percent Fat Free”

100

65
Q

“____”

-FDA regulations state that it is used only on raw, never been frozen or heated, and contains no preservatives (___ at low levels is allowed)

A

“Fresh”

irradiation

66
Q

“___ ___”

-This term means that one serving of a food contains 10-19% of the Daily Value for a particular nutrient

A

“Good source”

67
Q

Baby Foods

-__ ____ ___ not allowed (___ and ___ are allowed). delicious

A

Broad health claims
unsweetened
unsalted

68
Q

Health Claims:

Must be approved by ___ and must be clearly represented on label and all other forms of advertising.

  • __ ___ from Whole Oats and Coronary Heart Disease
    • Presence of high levels of __-___ that has been shown to reduce serum cholesterol.
A

FDA
Soluble Fiber
beta-glucan

69
Q

A level of ___ grams of soy protein per day has been shown to lower serum cholesterol.

-Must contain at least ___ grams of soy protein per serving.

A

25

6.25

70
Q

Health Claims:

  • ___ ___ and ___ __ and Coronary Heart Disease
  • Plant stanols and sterols have been shown to lower __ ___ (effective dose being ___grams for sterols and __ grams for stanols).
  • Products so labeled must contain ___ the effective dose per serving.
A
Plant Sterol and Stanol Esters
serum cholesterol
1.3
3.4
1/2
71
Q

The ___ ___ ___ and ____ Act of 1994

A

Dietary Supplement Health and Education

72
Q

Safety Testing of Dietary Supplements:

Dietary supplements are ____.
However, non-nutrients, and herbs remain largely _____.
They are not considered to be ____ and thus do not go through __ __ by FDA.

A

regulated
unregulated
drugs
safety testing

73
Q

___ in ___people in the US suffer from foodborne illness each year (CDC).

A

1

6

74
Q

Too many cases of preventable foodborne illness:

  • ___deaths
  • ____ hospitalizations
A

3000

128,000

75
Q

Outbreaks:

  • Cause ___ ____
  • Disrupt ___ of food system
  • Loss of __ ___
  • ____ damage
A

foodborne illness
sectors
public confidence
economic

76
Q

___ ___ is a widely shared goal and everyone’s responsibility.

A

Food safety

77
Q

Why is law historic?

  • It has been over __ years since the last major overhaul of food safety legislation.
  • Focus is on ___ __, rather than ___ to problems.
  • Gives FDA power to require ___.
  • New requirements for ____ to ensure that food from abroad is just as safe as domestic foods.
A
70
preventative approach
reaction
recalls
importers
78
Q

FDA’s Key New Authorities and Mandates:

  • ____
  • ___ and ___
  • ____
  • ____
  • ____ ____
A
  • Prevention
  • Inspection & Compliance
  • Response
  • Imports
  • Enhanced Partnerships
79
Q

Prevention:

  • Mandatory ____ ___for food facilities.
  • Mandatory produce ___ standards
  • Authority to prevent ____ ___.
    • FDA will issue regulations to protect against ___ ____ of food.
A

preventive controls
safety
intentional contamination
intentional adulteration

80
Q

Inspection and Compliance:

  • Mandated ____
  • Records ____
  • ____ by accredited laboratories
A

inspection
access
Testing

81
Q

Response:

  • Mandatory ___.
  • ____ administrative detention
  • Gives FDA more ____ to detain food that may be in violation of law.
  • suspension of _____
  • Enhanced product ___ abilities
  • Additional ___ ___ for high risk foods
A
recalls
Expanded
flexibility
registration
tracing
record keeping
82
Q

Imports:

____ ____: Imports must verify that they had adequate preventative controls in place

  • __ ___ certification
  • Access to ____ ___
A

Import accountability
3rd party
deny
entry