DOCSLIB.ORG

Module 3-4 | Test 1A | 2015

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Module 3-4 | Test 1A | 2015 Module 1-6 | Test 3 | 2015 1 Module 1 – 6 PLEASE DO NOT MARK ON THIS COPY. USE YOUR SCANTRONS TO MARK UNSWERS. Test 3 This is a 50-question exam. Each question is worth two points. Based upon the information provided in the following case study, and the knowledge, skills, and competencies you have acquired during the semester, please solve each question and choose the best answer. You will have two hours to complete the exam. Case Study Information for Bobby and Jean Bobby and Jean are married, both age 22, and very busy college students. They both work and go to school full-time. They believe that there is just not enough time in their weekly schedules for fitness activities or home cooking. Their exercise amounts to cleaning the apartment once a week for two hours. Recently, they both answered the Consumer Education Health Survey. Bobby shared his results with a friend who is a human performance management major. His friend did a separate voluntary health assessment on Bobby. These results are below. Jean is pregnant and weighs 150 pounds. Jean’s current favorite food is canned chili with hot beans (a separate food label for this food is provided). One day Jean snacked on some canned chili with hot beans. After about eight hours, she began to experience nausea and diarrhea. While she was at home sick, she read an article in Consumer Education magazine. The article was written by the director of the local gym. He wrote the article on how to counter the ill effects of stress using diet and exercise. He quoted his main personal trainer and noted that the information provided was intended as beneficial health information, but did not cite any peer-reviewed articles. Since her illness and reading of the magazine, Jean has been eating yogurt with live, cultured, friendly bacteria daily. Bobby’s Personal Information (blood values determined when he was fasting) Gender: Male Height: 6 feet 2 Weight: 210 pounds Blood Pressure: Age: 22 inches 148/92 mm Hg Activity level: Low Blood Glucose: % Body Fat: 16% Waist: 42 inches (<30 minutes/day) 120 mg/dL Total Cholesterol: LDL Cholesterol: HDL Cholesterol: Triglycerides: 190 mg/dL 145 mg/dL 34 mg/dL 270 mg/dL Bobby’s One-Day Fast Food Diet (Note: Bobby is allergic to tree nuts) Breakfast: 16 fluid ounces coffee with cream; 1 bacon, egg, and cheese sandwich Snack: 1 medium apple Lunch: 9-piece chicken nuggets, 1 large order of fries, and a 20-oz diet soda Dinner: 3 slices of a Meat Lover's pizza and 36 oz of regular beer © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 1-6 | Test 3 | 2015 2 Bobby’s Diet Analysis Results His Estimated Energy Requirement (EER) is 2982 Calories His Resting Energy Expenditure (REE) is 1542 Calories Digestible Carbohydrate: 220 g Thiamin: 0.5 mg Calcium: 1,075 mg Sugar: 32 g Riboflavin: 1.3 mg Phosphorus: 909 mg Fiber: 16 g Niacin: 6.7 mg Iron: 11 mg Fat: 146 g Vitamin B6: 1.5 mg Magnesium: 131 mg Saturated: 64 g Vitamin B12: 2.3 µg Potassium: 2360 mg Monounsaturated: 74 g Folate: 64 µg Zinc: 3.5 mg Trans Fat: 14 g Vitamin C: 55 mg Sodium: 5039 mg Polyunsaturated: 8 g Vitamin D: 0.94 µg Linoleic: 6.5 g Vitamin A: 674 μg Alpha-linolenic: 1.5 g Vitamin E: 1.5 mg Cholesterol: 508 mg Protein: 105 g Alcohol: 39 g Nutrition Facts: Chili with Hot Beans Serving Size 1 cup (247g) Ingredients: Water, beef, beans, Servings Per Container 2 tomatoes, corn flour, whole wheat, Amount Per Serving salt, flavoring, chili powder, sugar, Calories 270 Calories from Fat 63 modified food starch, green chilies, onions, jalapeno peppers, % Daily Value monosodium glutamate, and citric Total Fat 7g 11% acid. Saturated Fat 3g 15% Trans Fat 0g Cholesterol 35mg 12% Sodium 1240mg 52% Total Carbohydrate 33g 11% Dietary Fiber 7g 28% Sugars 5g Protein 18g Vitamin A 10% • Vitamin C 6% Calcium 0% • Iron 15% Multiple Choice 1. How many Calories did Bobby consume? A. 2030 B. 2550 C. 2887 D. 2982 E. 3525 2. Based upon Bobby's Calorie intake, Bobby's Dietary Reference Intake (DRI) for fiber is _____ grams. A. 25 B. 38 C. 40.4 © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 1-6 | Test 3 | 2015 3 D. 42 E. 54.5 3. Bobby consumed _____ percent of his Calories from sugar, and _____ the AMDR. A. 4.4, met B. 10, met C. 13, met D. 26, did not meet E. 32, did not meet 4. Bobby consumed _____ percent of his Calories from linoleic acid, and _____ the AMDR. A. 7, met B. 9.5, met C. 2.0, did not meet D. 10, did not meet E. 20, did not meet 5. True or false: Bobby met his Dietary Reference Intake (DRI) for alpha-linolenic acid. A. True B. False 6. True or false: Bobby met his MyPlate vegetable requirement and consumed a phytochemical-rich diet. A. True B. False 7. True or false: Bobby’s diet and his profile information overall comply with the 2010 Dietary Guidelines directives. A. True B. False 8. True or false: Bobby ate a high-fat diet and his fatty acid profile does not promote health. A. True B. False 9. True or false: Bobby most likely has metabolic syndrome. A. True B. False 10. True or false: Bobby's health would improve if he adopted the Therapeutic Lifestyle Changes diet. A. True B. False ANS: A REF: 142 TOP: 3.5 11. Bobby’s _____ indicates that he has _____. A. blood sugar, diabetes B. blood pressure, stage 1 hypertension C. LDL level, cancer progression D. All of the above E. None of the above 12. Bobby’s dietary _____ intake indicates _____. A. vitamin D, bone health © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 1-6 | Test 3 | 2015 4 B. fiber, gastrointestinal health C. cholesterol, heart disease risk D. sugar, dental caries E. protein, renal disease risk 13. Which of the following antibodies would most likely be involved in an allergic reaction if Bobby ate tree nuts? A. IgG B. IgA C. IgD D. IgM E. IgE 14. Which of the following lipoprotein fractions would most significantly increase a few hours after Bobby eats his lunch? A. VLDL B. LDL C. HDL D. IDL E. Chylomicron 15. Bobby uses _____ to synthesize eicosanoids, and uses _____ to make proteins. A. trans fatty acids, high-quality protein B. essential amino acids, essential fatty acids C. essential fatty acids, essential amino acids D. fructo-oligosaccharides, an assortment of amino acids E. digestible fatty acids, digestible protein 16. Bobby’s body mass index (BMI) is _____, and he is _____. A. 20, a healthy body weight B. 27, overweight C. 31, obese (class I) D. 36, obese (class II) E. 41, obese (class III) 17. Based on Bobby’s percent body fat, he is _____. A. very lean B. lean C. average D. fat E. obese 18. How many Calories does Bobby expend cleaning the apartment for two hours? A. 90 B. 160 C. 187 D. 231 E. 321 19. Based upon Bobby’s body mass index (BMI) and his waist circumference, he is at risk for which of the following medical conditions? A. Hypertension B. Heart disease C. Type 2 diabetes D. Dyslipidemia © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 1-6 | Test 3 | 2015 5 E. All of the above 20. The type of epidemiological data collected from the Consumer Education Health Survey that Bobby and Jean responded to is _____ and _____. A. prospective, population B. retrospective, clinical trial C. prospective, intervention D. retrospective, population E. double blinded, placebo controlled 21. Bobby’s Calorie expenditure after eating fits into the _____ category of energy expenditure. A. Resting Energy Expenditure (REE) B. Basal Metabolic Rate (BMR) C. Specific Dynamic Action (SDA) D. physical activity (PA) E. energy expenditure (EE) 22. Bioelectrical impedance was used to determine Bobby’s: A. blood pressure. B. bone mineral density. C. blood lipids. D. blood glucose. E. percent body fat. 23. True or false: Bobby’s lack of fruit and vegetable consumption could negatively affect his gene expression and increase his cancer risk. A. True B. False 24. Which of the following statements is true regarding Bobby’s state of energy balance? A. He ate more calories than he expended. B. He should gain weight. C. Over a period of ten days, he could gain one pound of fat weight. D. If he wants to maintain his weight over time, he should reduce his Calorie intake by 350 Calories per day. E.
Load more

Recommended publications
  • Food, Dietary Supplement & Cosmetics Regulatory Update
    Issue Number 2 | March 2014 Top Stories FDA Extends Comment Period for Proposed Rule on Intentional Adulteration and Accompanying Risk Analysis On March 24, FDA announced that it would extend the comment period for its proposed rule on intentional adulteration and the accompanying risk assessment document. The proposed rule and the risk assessment were published in the December 24, 2013 Federal Register with a 100-day comment period. However, in response to stakeholder concerns that more time is needed to evaluate the proposed rule, due to the inherent complexity and unique nature of food defense issues, FDA granted a 90-day extension to June 30, 2014. Because the risk assessment is directly related to the proposed rule, FDA also extended the comment period for the risk assessment document. The proposed rule, which would not apply to farms or animal food, would require every food facility to have a written food defense plan addressing "significant vulnerabilities" in its particular food production processes. In addition, facilities would be required to identify and implement strategies to address the identified vulnerabilities, establish monitoring procedures and corrective actions, verify the system is working, and ensure training of personnel assigned to each vulnerable area. Comments due June 30 to Docket FDA-2013-N-1563. FDA Seeks Input on Information to be Submitted to FDA's Reportable Food Registry and Used to Notify Consumers in Grocery Stores On March 26, FDA issued an advance notice of proposed rulemaking seeking input to assist FDA in implementing section 211 of the Food Safety Modernization Act ("FSMA"). Section 211 added new provisions to the Portable Food Registry requirements of the Federal Food, Drug, and Cosmetic Act.
    [Show full text]
  • C O M M E N T A
    Calorie Control COMMENTARY Spring/Summer 1999 Vol. 21, No.1 Experts Denounce Aspartame Misinformation Circulating The Berkeley on the Internet Wellness Letter pointed out that reputable multiple on't believe the rumors -- widely spread on the Internet -- sclerosis organi- Dthat aspartame ... causes not only multiple sclerosis, but also lupus, Alzheimer's and Parkinson's disease, zations and other diabetes, Gulf War syndrome, and brain tumors." -- health/medical April 1999 University of California, Berkeley organizations Wellness Letter. The Berkeley Wellness Letter is the latest media have denounced source to issue a salvo against misinformation about the rumors, and aspartame circulating on the Internet. that "aspartame "Like other recent Internet-based health 'alerts,' this has been more one is designed to scare the pants off you -- Internet terror- ism," the front page article notes, adding that the document intensively stud- circulated via e-mail by an unidentified source is "packed with Administration, American Medical Association and the ied than almost gobbledygook, strange anecdotes, misused jargon, mysterious World Health Organization, have concluded that aspar- any other food doctors selling quack theories, and impressive-sounding orga- tame is safe. The American Diabetes Association also nizations that may or may not exist." recently issued a position statement proclaiming the additive." The article pointed out that reputable multiple sclerosis safety of aspartame. organizations and other health/medical organizations have Specifically,
    [Show full text]
  • 0 L E S T R A
    0 L E S T R A %..,X:- :.:-:X- ... X:: N. - ... : ::::::: N:. ... ::-N- ". :- ::: --:--.:.,:...:. X:- ,au:i.1 :.: ,:::. ..: :.. .::. ..X :::. :X ..:: ..... .:.: :.. .... :'. ":.: :-- -X::.:.::. :- ,::::: :: :::-" ....:... :4 ..::: :::::- ... --::: ..::- ::..:4:. .. -:::...::. :.%.:.. :::.: :Z, :::. N..-::....:::: ..N..." Y4 .:4:.. %1:4.1".: ..:::.. --::-::- :. --. :::: ,:::., :::.- ;::..........:-..1 ::,. :::t :... ..N-4,--41 .::N 2... :..:::: ":. :X----.-::: ..: ...I.:: ..:: :. .'. "". :fill,q :..,.. -:.:: :.:::: .X::- ,::. ..1.:.:..:...i.!-,,,..:, .:.::::::.:::: :::.. Nz .-.::. :::. .,"::.,,.. :......7 :4. ::.- :::..::::f::% -,-.,:.X:::-.: ..... .X::%:--::x..:- .::.4,:....:it...-.. -::: I::I:::....:---::":..... .:t:.. ::... .1-::::.;-":::::...:...:N..:P,f,.,:.;::: .:... ::::W...,--.. 4- ..::.X-:,:i.::: ..i.:4il..:..:..:,, ::xv,--w.....X1....,:: :-:-: :-.:: ::: !.m.,g,% .. .%.::.....1."::. I.:... .:. .M,:.: :.:..,: .:.4: :-. -X::.-..:...:. ..:!."..%: "::: -:X. :::.,. NX, .: .:., ....I:.- .....,:....-:. ...-..:: .:., :4. :........ M: :::!,-":W::.-Xx..::.-..-:..........1.:..,:.:. :::.. ... ::...-.., ...........I::: 0. :....:r:: ......-..,..,.:: 1: '--:."-.. :m: .::::..:. 'N:.'zi:....... I%... :I::.: I.......': N::.,::::. :4z :4,F:. :: :::..:.- :--:....::....x. ......... -1:......1:x: .,,:: ::!. :: :::. ...4'......-......,.... ::. ,-:::.-::: .: .... :::.n:.:- .Z::.. .:---- ::-.....:.:'........" :- :- :. -:- .::... ..:. -:::...: .-:-::!:.-I:::.::%:,z-:::::-%XX ,.:..........I..... .N.. --g-., .... :..-....., "-::: .:..:::.....:.:. .:.......-,.-h,
    [Show full text]
  • LINC Foods Value Added Guidelines General Guidance: Must Be Made
    LINC Foods Value Added Guidelines General Guidance: Must be made by farmers or processors with a food processor license. Ingredients will be organic if available and the cost is not significantly higher than non-organic options. Examples of organic ingredients: coconut, many seeds, rice, dried fruits, sweeteners except honey, extracts, flours, oats, olive oil, coconut oil, canola oil. Examples of non-organic ingredients: pectin, peanut-free tree nuts, dates, honey, certified GF oats, certified GF flours, vinegar, grapeseed oil. Flours: No bleached flour. Produce: Fresh produce must be organically grown and local. Dried produce ingredients must be organic and through LINC where practical. Sweeteners: Sugars and syrups must be organic. Honey must be local and raw (never heated above 120 degrees). Flavorings and colors: Use only “pure”, “natural”, or “organic compliant” flavorings and colors. No artificial flavorings or colors. Fats: No trans fats or artificial fats (for example Olestra). The LINC application should include copy of State and Health Department license or certifications. A member is required to inform LINC if there is a license change, kitchen change, etc. Justification for LINC Sponsoring Sales of Locally-Made Value-Added Products While recognizing the Value-Added foods are one step up the food chain from fresh produce and local unprocessed meats, it is also recognized that all foods we make require non-local inputs, and that even meats and grains go through value-added steps – sometimes off the farm (for example, malted barley). The advantages of selling locally produced products include: • They utilize local labor in production, • Finished goods do not need to be shipped far, • They can be made without as many preservatives, because the time period between manufacture and consumption can be shortened, • They increase LINC income.
    [Show full text]
  • Chapter 8: Food Additives
    8 Food Additives Tanya Louise Ditschun and Carl K. Winter CONTENTS Introduction Food Additive Functionality Food Additive Regulations Generally Recognized as Safe (GRAS) The Delaney Clause Unintentional Additives Assessment of Food Safety` Specific Food Additives Under Scrutiny Saccharin Aspartame Hydrolysis Products of Aspartame Aspartic Acid Phenylalanine Methanol Diketopiperazine Marketing of Aspartame Erythrosine (FD & C Red #3) Olestra Anectodal Reports of Health Effects Due to Olestra Effects of Olestra on Nutrient Absorption Vitamin A Vitamin E Vitamin D Vitamin K Triglycerides Dietary Phytochemicals References © 2000 by CRC Press LLC Introduction Food additives have been used for centuries in food processing practices such as smoking and salting meat. Prior to the advent of refrigeration, food grown in the summer had to be preserved for the winter; salt, sugar, and vinegar were commonly used preservatives. The pursuits of explorers such as Marco Polo were often for food additives. Additives serve many roles and common uses include maintaining product consistency and pal- atability, providing leavening or control pH, enhancing flavor, and impart- ing color. A food additive can be defined in many ways. The Codex Alimentarius Commission, which develops international regulatory guidelines for food additives, provides the following definition of a food additive: Any substance not normally consumed as a food by itself, and not normal- ly used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (includ- ing organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may reasonably be expected to result, directly or indirectly, in it or its by-products becoming a component of or otherwise affecting the charac- teristics of such food.
    [Show full text]
  • Olestra, Also Known As Sucrose Polyester, Is a Heterogeneous Synthetic Fat Substitute Consisting Primarily of Hexa-, Hepta
    Olestra, also known as sucrose polyester, is a heterogeneous synthetic fat substitute consisting primarily of hexa -, hepta -, and octaesters formed by the reaction of sucrose with fatty acids derived form edible oil sources, including soybean, corn, and cot tonseed.(1) Olestra shares many of the physical properties of traditional dietary fats, including texture, palatability, and flavor -enhancement (2); however, it is different in that it contributes virtually no calories to a meal. How is this possible? Dige stible triglycerides consist of three fatty acids joined by ester linkages to an alcohol known as glycerol. Esters of alcohols with more than three fatty acids become more and more difficult to digest and absorb. Six fatty acids joined in ester linkages to a central alcohol moiety are enough to render the molecule insusceptible to hydrolytic cleavage by pancreatic lipases.(1,2) Since lipids (even typical triglycerides) cannot be absorbed across the intestinal mucosa without first being broken down, olestra moves through the intestine without being absorbed and exits the gastrointestinal (GI) tract intact. What is the difference between olestra and existing fat substitutes available to the food industry? Although fat -free foods have been around for some time, olestra is the first substitute that does not degrade when cooked.(2) Olestra potato chips, for example, will be fried rather than baked, thus offering the oozing, greasy, can't -eat -just -one appeal of the original minus the fat. This sounds like a dream come true for an obese America and the doctors who cannot convince their patients to reduce their excessive fat intake levels even when the risks include coronary heart disease and cancer.(3) Olestra does, however, have its opponents, mainly in the health care and public health fields, and the fact that the U.S.
    [Show full text]
  • Taste Bud Hackers Flavours and Nutrition Research
    OUTLOOK TASTE multinational PepsiCo based in Purchase, New York,. “So when you start to talk about changing fat in a food, you’re going to be changing all of CHRIS LOSS those things.” Which means, she says, it’s very dif- ficult to create a product that gets it all right. The food industry is hoping that an updated under- standing of taste and its underlying biology will yield flavoursome formulations that are better for us than the products on the shelves today. FISHING FOR FLAVOURS One of the major steps forward in taste sci- ence in recent decades has been the discovery and exploration of distinct taste receptors on the human tongue. Our taste buds have sepa- rate receptors for, at the very least, five basic tastes: sweet, salty, sour, bitter and umami (savoury). Of these, the receptors for sweet, bitter and umami are all members of a family of proteins called G-protein-coupled recep- tors (GPCRs). And because GPCRs are well understood, they provide numerous oppor- tunities for scientists looking for molecules that might trigger them. Enter Chromocell and Senomyx, based in San Diego, California. These companies have adapted high-throughput screening systems developed by the pharmaceutical industry to find potential drug candidates against GPCRs, to identify molecules that interact with taste cells. “The whole idea of using molecular biol- ogy to trick or tweak your taste buds is kind of novel for the food industry,” says Beverly Tepper, a taste researcher at Rutgers University in New Brunswick, New Jersey. The screening systems work by running a slew of molecules past a panel of taste receptors The combined hot and cold sensations of chilli and peppercorn might make a tasty substitute to salt.
    [Show full text]
  • Case 1:14-Cv-00267-RC Document 8 Filed 03/13/14 Page 1 of 24
    Case 1:14-cv-00267-RC Document 8 Filed 03/13/14 Page 1 of 24 IN THE UNITED STATES DISTRICT COURT FOR THE DISTRICT OF COLUMBIA ) CENTER FOR FOOD SAFETY, ) Case No. 1:14-cv-267-RC 660 Pennsylvania Avenue, SE, #302 ) Washington, District of Columbia 20003 ) ) Plaintiff, ) COMPLAINT FOR DECLARATORY ) AND INJUNCTIVE RELIEF v. ) ) Administrative Procedure Act Case KATHLEEN SEBELIUS, SECRETARY OF ) U.S. DEPARTMENT OF HEALTH AND ) HUMAN SERVICES, ) 200 Independence Avenue, SW ) Washington, District of Columbia 20201 ) ) and MARGARET A. HAMBURG, M.D., ) COMMISSIONER OF U.S. FOOD AND DRUG ) ADMINISTRATION, ) 5600 Fishers Lane ) Rockville, MD 20854 ) ) Defendants. ) ) ) ) Case 1:14-cv-00267-RC Document 8 Filed 03/13/14 Page 2 of 24 FIRST AMENDED COMPLAINT I. NATURE OF ACTION 1. This is an action for declaratory and injunctive relief challenging the United States Food and Drug Administration (FDA or the agency)’s unlawful action of exempting substances that are generally recognized as safe (GRAS) from regulation as food additives under a proposed rule for more than fifteen years. By indefinitely operating under a proposed rule in lieu of promulgating a final rule, FDA has deprived the public of the vital procedural rights afforded by the Administrative Procedure Act (APA). FDA’s implementation of the proposed rule without considering and responding to public comments, and its failure to promulgate a final GRAS rule, violates the rulemaking requirements of the APA. 2. FDA began operating under its proposed GRAS rule at the time the proposed rule was published. See Substances Generally Recognized as Safe, 62 Fed.
    [Show full text]
  • An Introduction to Nutrition and Metabolism, 3Rd Edition
    INTRODUCTION TO NUTRITION AND METABOLISM INTRODUCTION TO NUTRITION AND METABOLISM third edition DAVID A BENDER Senior Lecturer in Biochemistry University College London First published 2002 by Taylor & Francis 11 New Fetter Lane, London EC4P 4EE Simultaneously published in the USA and Canada by Taylor & Francis Inc 29 West 35th Street, New York, NY 10001 Taylor & Francis is an imprint of the Taylor & Francis Group This edition published in the Taylor & Francis e-Library, 2004. © 2002 David A Bender All rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data Bender, David A. Introduction to nutrition and metabolism/David A. Bender.–3rd ed. p. cm. Includes bibliographical references and index. 1. Nutrition. 2. Metabolism. I. Title. QP141 .B38 2002 612.3′9–dc21 2001052290 ISBN 0-203-36154-7 Master e-book ISBN ISBN 0-203-37411-8 (Adobe eReader Format) ISBN 0–415–25798–0 (hbk) ISBN 0–415–25799–9 (pbk) Contents Preface viii Additional resources x chapter 1 Why eat? 1 1.1 The need for energy 2 1.2 Metabolic fuels 4 1.3 Hunger and appetite 6 chapter 2Enzymes and metabolic pathways 15 2.1 Chemical reactions: breaking and
    [Show full text]
  • Food Additives Children Cravings
    Have you noticed that the product labels on many foods today seem to be a list of scientific mystery words? That’s because more and more manufacturers are opting to use dangerous preservatives, sprays, and chemicals to increase the shelf life of their products and to enhance taste, texture and visual appeal, all at the cost of our nutritional needs. Many natural ingredients in processed foods are being replaced with their “chemical taste-alikes” to cut costs. Chemicals create mutations through chromosome damage, interfere with immune system function, and have been shown to cause a multitude of serious health conditions, including cancer, heart disease, liver disease and diabetes. Even if all of the food additives used in our foods were safe individually, rarely does any food have only one additive in it. Nobody knows the effects of the many different additives used in the thousands of different combinations. Food Additives Food additives are largely found in processed and packaged foods, and in candy, soda and other “junk” food, so limit those foods as much as possible. Eating a balanced diet of fresh produce and whole grain foods will go a long way towards keeping additives out of your system. Organic packaged and processed foods have little or no added synthetic colors or preservatives, and of course, organic fruits, vegetables, nuts and seeds are always your best choice. Children Because children tend to consume more heavily processed foods than adults, these additives have a disproportionately higher impact on them. Cravings: High doses of sugar, salt, and trans fat, which are cheap fillers in convenience foods, cause cravings because they disrupt the brain’s natural chemical balance.
    [Show full text]
  • BCS312 Module 8
    Module 8 Food Chemistry, Subsistence Webs, and Nutrition Developed by Kriya L. Dunlap, MS, Department of Chemistry and Biochemistry, University of Alaska Fairbanks; and Lawrence K. Duffy, Associate Dean, Graduate Program and Outreach, College of Science, Engineering and Mathematics, and Professor, Chemistry and Biochemistry Department, University of Alaska Fairbanks Key Terms and Concepts • adenosine diphosphate (ADP) • adenosine triphosphate (ATP) • amino acid • anabolic steroids • antioxidant • ascorbic acid (vitamin C) • basal metabolic rate (BMR) • basal metabolism • biochemistry • body mass index (BMI) • bond • butylated hydroxyanisole (BHA) • butylated hydroxytoluene (BHT) • calcium • calorie • carbohydrates • cellulose • cholesterol • coenzyme • collagen • complete proteins Bachelor of Circumpolar Studies 312 1 • copper • dioxins • disaccharide • endocrine disruptor • enzyme • essential amino acids • estrogen • ethylene diamine tetraacetic acid (EDTA) • fats • fatty acid • fibre • food additives • free radicals • fructose • glucose • glycogen • hormone • iodine • iron • lactase • lactose • lipids • lipoproteins • magnesium • major minerals • monosaccharide • niacin (vitamin B3) • nutrients • nutrition • oils • pepsin • peptide bond 2 Land and Environment II • polysaccharides • potassium • progesterone • prostaglandins • protease • protein • Retin-A (vitamin A) • scurvy • selenium • sodium • starches • steroids • substrate • sucrose • tocopherol (vitamin E) • triglycerides • unsaturated • vitamin B complex • vitamins • zinc Learning
    [Show full text]
  • Unacceptable Ingredients List*^
    STUFF WE NEVER USE IN OUR FOOD ARTIFICIAL ARTIFICIAL ARTIFICIAL ARTIFICIAL HYDROGENATED PRESERVATIVES COLORS FLAVORS SWEETENERS OILS Unacceptable Ingredients List*^ ARTIFICIAL OR CHEMICAL Maltodextrin Sodium Glutamate ARTIFICIAL SWEETENERS OR PRESERVATIVES Methyl Silicon Sodium Hydroxide SUGAR SUBSTITUTES OR ADDITIVES Methylbenzene Sodium Nitrate Acesulfame-K (acesulfame Acetylated Esters of Mono- and Methylene Chloride Sodium Nitrite potassium) Di-glycerides Methylcrystalline Cellulose Sodium Phosphate Aspartame/NutraSweet Ammonium Chloride Methylparaben Sodium Propionate Cyclamates Ammonium Sulfite Modified Food Starch Sodium Stearoyl-2-Lactylate Hydrogenated Starch Hydrolysate Azodicarbonamide Mono- and Di-glycerides Sodium Sulfite Saccharin/Sweet’n Low, Benzoates Natamyacin Sodium Tripolyphosphate Ammonium Saccharin, Calcium Benzoyl Peroxide Nitrates Sorbic Acid Saccharin, Potassium Saccharin Butylated Hydroxyanisole (BHA) Nitrites Sorbitan Monostearate Sucralose/Splenda Butylated hydroxytoluene (BHT) Olestra/Olean (sucrose polyester) Stannous Chloride Sugar Alcohols (Erythritol, Lactitol, Brominated Vegetable Oil (BVO) Oxystearin Succinic Acid Maltitol, Mannitol, Sorbitol, Xylitol) Butyl Cellusolve Parabens Sucroglycerides Calcium Bromate Phenylmethane Sucrose Esters of Fatty Acids HYDROGENATED OILS (A Calcium Peroxide Polydextrose (Hexa-, Hepta- and Octa) SOURCE OF TRANS FATS) Calcium Propionate Polysorbates Sucrose Polyester Hydrogenated Fats Calcium Sorbate Potassium Benzoate Sulfur Dioxide Partially Hydrogenated Oil Calcium Stearoyl-2-Lactylate
    [Show full text]