Nutrition Labels Label Glossary Food Safety Fats Carbs
Nutrition Labels Label Glossary Food Safety Fats Carbs Protein 100 100 100 200 200 200 300 300 300 400 400 400 500 500 500 Food Additives
A food substance required for growth and maintenance of body cells
3 or less grams of fat per serving
Fat=9 Carbohydrate=4 Protein=4
3 nutrients which should be limited in our diets each day
The % number given to each nutrient listed on a nutrition label
Nutrients are added to a food to replace those lost during processing
A food that contains added vitamins and minerals
A food that has had its formula altered so that it has less nutritional value the product it resembles
Food that contains less than 40 calories per serving and less than 0. 4 calories per gram
These foods may contain honey, glucose, fructose, xylitol or sorbitol, but no sucrose (table sugar)
Clean, Cook, Combat Cross. Contamination, and Chill
A technology used by processors to preserve foods by adding acids and rendering food safe from harmful bacteria.
A process which kills harmful bacteria and microorganisms on Spinach and Lettuce by using doses of radiation
Epidemiologists can determine the source of bacteria in foods by examining the pathogen's unique "fingerprint. "
A chemical used in plastic containers including baby bottles which as of 4/2008 is under FDA review
Carbon, Hydrogen, Oxygen, Are elements that make
Carbon, Hydrogen, Oxygen, and Nitrogen
Two types of fat that increase LDL colesterol
Glucose, Fructose, Galactose are three types of this sugar
The common name for a type of unsaturated fat with transisomer fatty acid(s). This fat may be monounsaturated or polyunsaturated but never saturated
Prevent food spoilage from bacteria, molds, fungi, or yeast; slow or prevent color change; maintain freshness.
Two additives which improve or maintain a foods nutritional value
A food additive used as a flavoring and preservative in food and beverages, especially soft drinks
Allow smooth mixing of ingredients, prevent separation, reduce stickiness, control crystallization, keep ingredients dispersed
Serve as propellant, aerate, or create carbonation
What is a Nutrient ?
What is low fat?
What is Calories per gram?
What are Fat, Cholesterol, Sodium?
What is Percent Daily Values?
What is Enriched?
What is Fortified?
What is Imitation?
What is Low-calorie?
What is Sugarless or Sugarfree?
What are the 4 -C’s of Food Safety ?
What is Acidification?
What is Irradiation?
What is DNA?
What is Carbohydrate?
What is Bisphenol A or BPA?
What is Protein?
What are Trans fat And Saturated fat?
What are Simple sugars?
What is Trans fat?
What are Preservatives?
What are Vitamins and Minerals?
What is Citric Acid?
What are Emulsifiers?
What are Gases?
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