L11 Food Safety and Nutrition Concepts

<p>Mixing turmeric with saw dust (A)</p> Signup and view all the answers

<p>To maintain safety and quality of food (C)</p> Signup and view all the answers

<p>Adding foreign particles due to negligence (A)</p> Signup and view all the answers

<p>Vitamin B12 (B)</p> Signup and view all the answers

<p>Food additives in the EU (A)</p> Signup and view all the answers

<p>Iron deficiency anaemia (A)</p> Signup and view all the answers

<p>Micronutrient deficiencies (B)</p> Signup and view all the answers

<p>To increase the nutritional quality and fight malnutrition (B)</p> Signup and view all the answers

<p>Iodine in salt (C)</p> Signup and view all the answers

<p>The replacement of lost nutrients during processing (D)</p> Signup and view all the answers

<p>Iron (B)</p> Signup and view all the answers

<p>Creating nutrient-rich crops through traditional breeding and biotechnology (D)</p> Signup and view all the answers

<p>Incorporating nutrients into common foods during manufacturing (B)</p> Signup and view all the answers

<p>Incorporating micro-nutrient powders into homemade food (C)</p> Signup and view all the answers

<p>Flours such as wheat and maize (A)</p> Signup and view all the answers

<p>Using biotechnology to create new foods with improved nutritional properties (A)</p> Signup and view all the answers

<p>They make up a large portion of the diet (B)</p> Signup and view all the answers

<p>Enhance the marketing appeal of fortified foods (B)</p> Signup and view all the answers

<p>Vitamins and minerals (C)</p> Signup and view all the answers

<p>To restore nutrients lost during milling (C)</p> Signup and view all the answers

<p>Preventing neural-tube defects in babies (B)</p> Signup and view all the answers

<p>B vitamins (B)</p> Signup and view all the answers

<p>Nutrient deficiency diseases (C)</p> Signup and view all the answers

<p>Thiamine (A)</p> Signup and view all the answers

<p>Fortification can eliminate the need for a balanced diet (B)</p> Signup and view all the answers

<p>Beverages with over 1.2% alcohol (B)</p> Signup and view all the answers

<p>Iron (D)</p> Signup and view all the answers

<p>80% (A)</p> Signup and view all the answers

<p>Vitamin A (D)</p> Signup and view all the answers

<p>Universal salt iodization (C)</p> Signup and view all the answers

<p>Doses in pills or tablets (A)</p> Signup and view all the answers

<p>400 µg (D)</p> Signup and view all the answers

<p>3% (B)</p> Signup and view all the answers

<p>Vitamin A, C, and D (A)</p> Signup and view all the answers

<p>10 µg (C)</p> Signup and view all the answers

<p>Iron tablets (D)</p> Signup and view all the answers

<p>Getting enough vitamin A and C (A)</p> Signup and view all the answers

Problems of under or over nutrition, including deficiencies in vitamins and minerals.

Adding unwanted materials to food, lowering quality or adding harmful substances.

Substances added to food to maintain safety, freshness, taste, texture, or appearance.

Adding essential nutrients to food to improve nutritional value.

Lack of Vitamin D, leading to diseases like rickets in children and osteomalacia in adults.

Lack of Vitamin B12, which can cause pernicious anemia.

Anemia caused by insufficient iron.

Lack of iodine, resulting in various health issues like goiter.

Purposefully adding foreign matter to food for profit or appearance.

Adding foreign matter due to carelessness or accident.

Replacing nutrients lost during food processing.

Adding nutrients to a substitute product to match nutritive value.

Developing nutrient-rich crops using traditional breeding.

Improving food taste & nutrition, creating new food items.

Adding nutrients to foods during manufacturing at large scale

A common example of food fortification, adding iodine to salt.

Adding iron to wheat and maize flour to prevent anemia.

Adding vitamin A to edible oils for better nutrition.

Fortification helps reduce nutrient deficiencies in countries with low intakes of essential nutrients.

Fortifying foods can be seen as a marketing strategy, appealing to consumers seeking healthier options.

Fortification can offer technical advantages, such as extending product shelf life by adding antioxidants like vitamin C.

Fortification can directly benefit specific subgroups, like adding folic acid to flour to prevent neural tube defects in infants.

Some countries enforce fortification requirements by law, making it mandatory for certain food products.

In some countries, fortification is optional, with food manufacturers deciding whether to fortify their products.

Regulations typically define upper safety limits and minimum levels for each nutrient added to food.

Regulations usually prohibit adding vitamins and minerals to unprocessed foods like fruits, vegetables, and certain beverages.

In countries like the UK, fortification of flour is mandated to restore nutrients lost during the milling process, adding back iron, calcium, thiamine, and niacin.

Breakfast cereals are often fortified with micronutrients like B vitamins, iron, calcium, and vitamin D, providing a nutritional boost for consumers.

Margarine is a spreadable fat made from vegetable oils that is legally required to have a minimum of 80% fat and a maximum of 3% milk fat.

In the EU, margarine must be fortified with vitamin A (800-1000µg per 100g) and vitamin D (7.05-8.82µg per 100g).

Salt fortification involves adding iodine to all salt used for human and animal consumption. This strategy is recommended by the WHO to eliminate iodine deficiency.

Supplementation involves providing concentrated sources of nutrients like vitamins and minerals in a 'dose' form, like pills, tablets, or capsules. It aims to correct nutritional deficiencies.

Growing children may lack vitamin A, C, and D, especially if their diet lacks variety. Supplements, like vitamin drops containing A, C, and D, are recommended for children aged 6 months to 5 years in the EU.

Pregnant women need 400µg folic acid, 10µg vitamin D, 40-50mg iron, and 500mg calcium daily. Milk and dairy provide calcium, but supplements are recommended if these are not consumed.

Food fortification involves adding essential nutrients to foods to improve their nutritional value and address dietary deficiencies.

The WHO recommends universal salt iodization, which means adding iodine to all salt used for both human and animal consumption.

Food supplementation aims to correct nutritional deficiencies by providing concentrated sources of vitamins and minerals.

Infants may not receive enough vitamin D from their diet due to limited food sources. Supplementation is recommended to ensure proper bone development.