L11 Food Safety and Nutrition Concepts

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Questions and Answers

What is malnutrition primarily concerned with?

Lack of physical activity

Both under nutrition and over nutrition (correct)

Only over nutrition

Only under nutrition

Which condition is caused by Vitamin D deficiency?

Rickets (correct)

Pernicious anaemia

Scurvy

Goiter

In the context of food adulteration, what is intentional adulteration?

Improving the nutritional value of food

Purposely adding foreign particles for profit (correct)

Accidental addition of unwanted substances

Enhancing taste of food naturally

Which of the following is an example of food adulteration?

Mixing turmeric with saw dust Signup and view all the answers

What is the primary purpose of food additives?

To maintain safety and quality of food Signup and view all the answers

Which of the following best describes incidental adulteration?

Adding foreign particles due to negligence Signup and view all the answers

Which vitamin deficiency is linked to pernicious anaemia?

Vitamin B12 Signup and view all the answers

What are E-numbers associated with?

Food additives in the EU Signup and view all the answers

Which of these is a consequence of iron deficiency?

Iron deficiency anaemia Signup and view all the answers

Food fortification primarily aims to address what issue?

Micronutrient deficiencies Signup and view all the answers

What is the primary goal of food fortification?

To increase the nutritional quality and fight malnutrition Signup and view all the answers

Which of the following is an example of food fortification?

Iodine in salt Signup and view all the answers

What does the term 'restoration' refer to in food processing?

The replacement of lost nutrients during processing Signup and view all the answers

Which nutrient is commonly added to flour during processing in the UK?

Iron Signup and view all the answers

What is biofortification?

Creating nutrient-rich crops through traditional breeding and biotechnology Signup and view all the answers

Which of the following best defines commercial fortification?

Incorporating nutrients into common foods during manufacturing Signup and view all the answers

What is an example of home fortification?

Incorporating micro-nutrient powders into homemade food Signup and view all the answers

Which of the following foods is fortified with iron for impacting anemia?

Flours such as wheat and maize Signup and view all the answers

What distinguishes synthetic biology fortification?

Using biotechnology to create new foods with improved nutritional properties Signup and view all the answers

Why is it common to fortify staple foods?

They make up a large portion of the diet Signup and view all the answers

What is one of the primary advantages of fortification in low-income countries?

Enhance the marketing appeal of fortified foods Signup and view all the answers

Which of the following nutrients is NOT typically added to unprocessed foods?

Vitamins and minerals Signup and view all the answers

In the UK, why is flour fortification required by law?

To restore nutrients lost during milling Signup and view all the answers

What is a direct health benefit of fortifying flour with folic acid?

Preventing neural-tube defects in babies Signup and view all the answers

Which of the following is often included in the fortification of breakfast cereals?

B vitamins Signup and view all the answers

What does fortification of foods aim to prevent in populations with low nutrient intake?

Nutrient deficiency diseases Signup and view all the answers

Which nutrient is specifically restored to white and brown flour in the UK due to fortification regulations?

Thiamine Signup and view all the answers

What is one of the common misconceptions regarding the fortification of foods?

Fortification can eliminate the need for a balanced diet Signup and view all the answers

What type of beverages are restricted from being fortified with vitamins and minerals?

Beverages with over 1.2% alcohol Signup and view all the answers

Which nutrient is of particular importance in the context of cognitive development in children?

Iron Signup and view all the answers

What is the minimum fat content required for margarine by law?

80% Signup and view all the answers

Which vitamin is mandatory for fortification in margarine within the EU?

Vitamin A Signup and view all the answers

What does the World Health Organization recommend as the primary strategy to combat iodine deficiency?

Universal salt iodization Signup and view all the answers

What form do food supplements typically take?

Doses in pills or tablets Signup and view all the answers

What is the recommended daily intake of folic acid for pregnant women until week 12 of pregnancy?

400 µg Signup and view all the answers

What is the maximum percentage of milk fat allowed in margarine?

3% Signup and view all the answers

Which nutrients are commonly supplemented for infants from six months to five years in the EU?

Vitamin A, C, and D Signup and view all the answers

What is the recommended daily intake of vitamin D for pregnant women?

10 µg Signup and view all the answers

What form does iron supplementation typically take for pregnant women?

Iron tablets Signup and view all the answers

What is a common challenge for growing children in their diets?

Getting enough vitamin A and C Signup and view all the answers

Study Notes

Terminologies

Malnutrition encompasses problems with both undernutrition and overnutrition.
Food adulteration is the addition or mixing of unwanted materials into food, often reducing quality or safety.
Incidental adulteration is the unintentional addition of foreign materials due to ignorance, negligence, or accident.
Intentional adulteration involves a deliberate addition of unwanted materials to improve appearance, increase weight, or increase profits.
Food additives are substances added to maintain safety, freshness, taste, texture, or appearance of food.
The quantities of food additives have increased, while their quality has decreased over time.

Food Fortification

Food fortification is the addition of nutrients to food to increase its nutritional quality. It is also known as food enrichment.
The purpose of fortification is to help the population meet recommended nutrient amounts and combat malnutrition.
Common fortified foods include iodine in salt, iron in wheat and maize flour, and vitamin A in edible oils.
Fortification is often conducted in staple foods as these represent a significant portion of the diet of a population.
Iron-fortified foods have a high impact on anemia, while other nutrients like vitamin A and folic acid are also important.

Restoration and Substitution

Restoration replaces nutrients lost during food processing.
In the UK, for example, iron, thiamine, and niacin must be added to white and brown flour to compensate for removal during milling.
Substitution involves adding nutrients to produce a substitute product with similar nutritive value.
Soya-based drinks may be fortified with calcium to mimic cow's milk.

Types of Food Fortification

Biofortification: Develops micronutrient-dense staple crops using traditional breeding and biotechnology.
- Examples include orange-fleshed sweet potatoes (high in carotene) and beans with improved iron content.
Synthetic Biology Fortification: Improves taste and nutritional properties, and creates new foods.
- Examples include algae butter and hypoallergenic peanuts, and nutrient rich probiotics to improve vitamin content in foods like yogurt.
Commercial Fortification: Involves adding nutrients to common foods (like cereals, rice, and wheat) at the manufacturing level.
Home Fortification: Adds micro-nutrient powders (MNP) or other supplements to homemade food to increase nutrient levels.

Advantages of Fortification

Corrects nutrient deficiencies in areas where intake is low.
A marketing advantage for manufacturers.
Some added nutrients improve food quality, for example, vitamin C's antioxidant properties reduce spoilage rates.
Fortifying flour with folic acid can prevent neural tube defects in babies.

Regulations

Fortification regulations vary; some countries mandate it, while others allow voluntary additions.
Regulations create safety limitations and specify minimum nutrient levels.
Vitamins and minerals are commonly fortified, but unprocessed foods and beverages with a high alcohol content are often excluded.

Flour Fortification

Nutrients can be lost during flour milling.
UK regulations require adding specific amounts of iron, calcium, thiamine, and niacin back into white and brown flour.
Products made from fortified flour, like bread, also benefit from fortification.

Fortification of Breakfast Cereals

Breakfast cereals are often fortified with micronutrients like B vitamins, iron, calcium, and vitamin D.

Margarine Fortification

In the EU, margarine must contain a minimum of 80% fat, a maximum of 3% milk fat, and be fortified with specific levels of vitamins A and D.

Salt Fortification

The WHO recommends iodine addition to salt to combat iodine deficiency, and this is known as universal salt iodization.

Food Supplementations

Supplementations provide concentrated nutrients (like minerals and vitamins) or substances with dietary benefits in measured doses (e.g., pills, tablets, capsules, liquids).
These are highly concentrated forms of nutrients produced by pharmaceutical companies.
Examples include vitamin and iron supplements for pregnant and lactating women.
Supplements are designed to correct nutritional deficiencies.

Infants and Dietary Supplementation

Young children may have difficulty obtaining sufficient amounts of certain vitamins (e.g., vitamin A, C, and D) through their diet.
Many European Union countries provide supplements for infants from 6 months to 5 years.

Pregnancy and Dietary Supplementation

Pregnant women are recommended to take supplements, such as:
- Folic acid (400 µg daily) during conception and pregnancy's early stages.
- Vitamin D (10 µg daily) throughout pregnancy.
- Iron supplements (40 to 50 mg daily) beginning in the 10th week of pregnancy.
Dairy products are an important source of calcium. If milk or dairy products are not consumed, supplemental calcium is recommended.

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Description

This quiz covers important terminologies related to food safety, malnutrition, and food fortification. Learn about the differences between intentional and incidental adulteration, as well as the role of food additives and fortification in enhancing nutritional quality. Test your knowledge on how these concepts impact public health.