A product can be labeled 'fat free', 'sugar free', or 'cholesterol free' and still can contain those nutrients.

True or False?

Did you answer true?? Correct!

Under FDA and USDA regulations, a product can be labeled ‘free’ of fat or sugar as long as there is less than 0.5 grams per serving; a product can be labeled ‘cholesterol free’ as long as there is less than 2 mg of cholesterol per serving.

What term on a cereal box can be legally binding?

A. USDA organic

B. Homemade

C. Fresh

D. Natural

USDA organic

A product labeled ‘USDA organic’ must meet a specific set of legally defined standards. The other terms: homemade, fresh and natural are not legally binding on a box of cereal. A processor can put these terms on a package with few constraints.

What is the standard calorie level for food package calculations?

A. 1500

B. 2000

C. 2500

D. 3500

-Nutrition labeling for most foods (except meat and poultry)

-Authorizes nutrient content claims and health claims

-Aids the consumer: consistent label format, more health information, food allergens are noted

1) Statement of Identity

2) Net Contents

3) Nutritional Information

4) List of Ingredients

5) Information about the manufacturer

- Foods served for immediate consumption (food service vendors)

- Ready-to-eat food prepared on site (bakery, deli items)

- Food shipped in bulk

- Medical foods

- Plain coffee, tea, some spices -- foods with no significant nutrients

1) Serving Size

2) Calories per serving

3) List of nutrients that should be limited in the diet

4) List of nutrients that may be lacking

5) Footnote

- Fat: 30% of calories (65 grams)

- Cholesterol: less than 300 mg

- Sodium: less than 2,400 mg

- Fiber: 25 grams

- Standardized

- Amounts people actually eat

- Household and metric measures

- Servings per container

Calories & Calories from Fat

- 40 calories is low

- 100 calories is moderate

- 400 calories is high

- total fat, saturated fat, and trans fat

- cholesterol

-sodium

- Dietary Fiber

- Vitamins A, C

-Calcium & iron

- % daily values are based on recommendations for key nutrients for 2,000 calories

-Fat: 30% of calories (65 grams)

- Cholesterol: less than 300 mg

- Sodium: less than 2,400 mg

-Fiber: 25 grams

- 5% DV or less is LOW

- 20% DV or more is HIGH

Ingredient statement for salad dressing states: water, corn syrup, soybean oil, vinegar, egg yolks, modified food starch, salt, sugar, monosodium glutamate, xanthan gum, potassium sorbate, EDTA, artificial color, natural flavor. Which is not correct?

A. This product contains a natural emulsifier

B. This product contains 1 flavor enhancer

C. This product contains 3 sweeteners

D. This product contains 1 fiber source

Free

(Nutrient Content Claims)

Low

(Nutrient Content Claims)

High

(Nutrient Content Claims)

Good Source

(Nutrient Content Claim)

Reduced

(Nutrient Content Claim)

Less

(Nutrient Content Claim)

Healthy

(Nutrient Content Claim)

how long a product should be displayed for sale

(pull-date)

date recommended for best flavor or quality

(freshness date)

- Discovered in 1878 as a preservative

- Banned in 1906 under the Pure Food & Drug Act

- Ban lifted during WWI due to sugar shortage

- GRAS status in 1958; Removed 1972 (bladder cancer in laboratory mice)

- Warning label from 1977 to 2000

- Animal Testing... a piece of puzzle

-a synthetic sweetner composed of two amino acids: aspartic acid and phenylalanine

-MUST CARRY LABEL STATEMENT (Phenylketonurics: Contains Phenylalanine)

- individuals with PKU can not metabolize phenylalanine-- so all products with this sweetner must carry a label statement

-the sodium salt of glutamic acid.

-common in foods such as seaweed, beets, mushrooms, tomatoes, peas.

-is added to foods as a flavor enhancer

-prevent browning and microbial growth

-they are added as: sulfur dioxide, potassium metabisulfite, sodium metabisulfite, potassium bisulfite, sodium bisulfite and sodium sulfite.

-sulfites are primarily used for cosmetic reasons on light-colored fruit; in wine they discourage bacterial growth.

-foods with 10ppm or more sulfits must be labeled

-a meat curing agent

-adds flavor and inhibits the growth of Clostridium botulinum in hotdogs, ham, bacon, and other cured meats.

-is found naturally in vegetables, fruits and some water sources.

Nitrites

Risk

Nitrosoamines can form from nitrites

Cigarette Smoker - 17 micromoles per person

New car interior - .5 micromoles per person

Cosmetics - .41 micromoles per person

Beer - .34 micromoles per person

Cooked Bacon - .17 micromoles per person

-Butylated hydoxyanisole (BHA) and Butylated hydroxytoluene (BHT) are antioxidants added to fatty foods, cereals and snack foods.

- the NIH considers BHA and BHT likely carcinogens because they cause cancer in laboratory rats and hamsters. But animal models may not predict human toxicity and no direct evidence exists for human toxicity.

1,3,5 Tri-Methyl Xanthine

(Caffeine)

-A natural stimulant found in coffee, tea, and chocolate and it is added to other foods.

-this stimulant raises BMR, can counteract physical fatigue, and increase alertness.

-research is now showing that it may be healthy too!

-Insomnia

-Mood Changes

-Heartburn & irregular heartbeat

-mildly addictive

Match the following

1,3,5 Trimethyl xanthine

Sulfur Dioxide

Nitrate

BHA

with

Coffee

White Wine

Spinach

Dry Cereal

1,3,5 Trimethyl xanthine - coffee

Sulfur Dioxide - white wine

Nitrate - Spinach

BHA - dry cereal

Match the following

Aspartame

MSG

Nitrite

BHT

and

diet Sprite

dried potatoes

hot dogs

canned cream soup

Aspartame - diet Sprite

MSG - canned cream soup

Nitrite - hot dogs

BHT - dried potatoes

-gives red meat its color.

-is a globular protein with a central iron (Fe)

-all muscle tissue contains myoglobin

-the central Fe binds to the oxygen

How is the color of the red meat determined?

native pigment = dark, purple red

(no oxygen)

-bright, cherry red

-oxygenated pigment

- freshly cut meat

Metmyoglobin color

-brown red

-stored in oxygen for a long time, ie leaving out to thaw in fridge from overnight - a week

-color of 'old meat'

-grey-brown

-color of COOKED meat

-the green pigment of plant material

-absorbs sunlight and through photosynthesis plants produce energy

-central Mg +2

-light-absorbing 'head'

-hydrocarbon tail (HC)

-Olive green color

-over cooking or canning

-green, water soluble

-action of chlorophyllase

-lipid soluble pigments of yellow, orange and red

- heat stable

-contains betacarotene, which splits into 2 vitamin As.

-EX= carrots, sweet potatoes, yellow squash, red tomatoes, red peppers, watermelon.

-water soluble

-red/purple/blue pigments

-EX= berries, red and purple grapes, red apples, beets and eggplant

-water soluble, heat stable pigments

-creamy-white to yellow in color

-EX= onions, cauliflower, flesh of apples, white potatoes, and daisys.

Color Additive

-any dye, pigment or substance that can impart color

-manmade, with each batch being tested by manufacturer and FDA

-7 routinely used in foods

-offset color loss due to exposure to light, air, extremes of heat/moisture

-correct natural variation in color

-enhance natural colors

- provide a colorful identity to foods that would otherwise be colorless

-provide a colorful appearance to certain 'fun foods'

-BUT NOT TO CONCEAL FAULTS OR SPOILAGE

Exempt colorants

-annatto

-betacarotene

-beet powder

-caramel

-carmine

-carrot oil

-cochineal

-fruit/veggie juices

-grape skin extract

-paprika

-riboflavin

-saffron

-titanium dioxide

-turmuric

-suck juices from pear cacti

-produce a bright red dye (cochineal, carmine or artificial color)

-70,000 beetles are used to make 1lb of carmine

-Blue 1

-Blue 2

-Green 3

-Red 3

-Red 40

-Yellow 5

-Yellow 6

 -Advantages over naturally derived colorants: provide more intense color, more stable, better color uniformity, better blending, flavorless

-certifiable color additive that is water soluble

-beverages, baked goods, confections

-Water insoluble form of a dye

-more stable than dyes

-used to color fat/oil based products

-used to color low-moisture products (cake mixes, gum, hard candies)