Nutrition and Food Labeling Overview

<p>To kill bacteria and parasites on food after harvest (B)</p> Signup and view all the answers

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

<p>Additives and allergens (C)</p> Signup and view all the answers

<p>Reduces the risk of cancer due to low fat (A)</p> Signup and view all the answers

<p>Expiration date only (A)</p> Signup and view all the answers

<p>Keep raw and cooked foods separate (B)</p> Signup and view all the answers

<p>Young children and elderly individuals (D)</p> Signup and view all the answers

<p>To develop or modify products using biological processes (C)</p> Signup and view all the answers

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

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

<p>They produce uniform qualities in food products (A)</p> Signup and view all the answers

<p>Rotate food items to use older ones first (B)</p> Signup and view all the answers

<p>Inadequate cooking temperatures (D)</p> Signup and view all the answers

<p>Maintaining strict sanitation measures (B)</p> Signup and view all the answers

<p>Refrigerate promptly and reheat properly (C)</p> Signup and view all the answers

<p>To create corn that produces an insecticide protein (C)</p> Signup and view all the answers

<p>Most common cause of food-borne illness in the U.S. (B)</p> Signup and view all the answers

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

<p>Preventing spoilage and extending shelf-life (B)</p> Signup and view all the answers

<p>Carefully read labels and understand packaging (A)</p> Signup and view all the answers

<p>It uses living organisms to develop or improve food products. (C)</p> Signup and view all the answers

Essential information printed on food products, including nutrition facts, standards, and important details for consumers.

A section on food labels providing detailed nutritional information about the product.

Statements on food products or in their advertising that claim a health benefit.

Using ionizing radiation to kill harmful bacteria and parasites in food after harvest.

A list of all ingredients used in a food product, including additives.

Information highlighting potential allergens present in the food product.

The amount of food or drink without the packaging.

Ensuring the safety of food and its ability to prevent illness.

The use of biological processes or organisms to make or modify products.

Biotechnology is used to create medications like insulin and penicillin.

Biotechnology is used to develop crops that produce their own insecticides or have higher levels of nutrients, like beta-carotene in rice.

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

Common additives include sugar and salt, often unrecognized as additives.

Food additives can standardize qualities, prevent spoilage, control acidity, and add nutrients.

The control of food-borne disease through sanitation and personal hygiene.

Using high-quality food, properly storing it, and implementing hygiene measures.

Sickness caused by consuming contaminated food containing harmful bacteria, viruses, or parasites.

Harmful bacteria that cause food-borne illness.

The presence of harmful substances in food, such as bacteria, viruses, or chemicals.

The transfer of harmful bacteria from one food to another, often through unclean utensils or surfaces.

Actions taken to prevent food contamination and ensure food safety, like proper hand washing, cooking temperatures, and refrigeration.

The specific temperature required to maintain food safety, typically refrigeration for perishable items.

Food that is discarded before it can be consumed, contributing to environmental impact and financial loss.

Pre-packaged or processed food designed for speed and ease of use.