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Definition
-found in the greatest amount in body
-99% found in bones and teeth
Requires Vitamin D for absorption |
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Term
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Definition
Calcium functions to add structure to teeth and bones.
Soluble calcium functions in:
Blood clotting
Muscle tone and contraction
Nerve transmission
Some enzymatic functions
If the level of soluble calcium starts to decrease, the body replaces it by dissolving bone. |
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Term
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Definition
Osteoporosis
Word means "holes in bones"
Results from loss of calcium from bone to meet body's other calcium needs.
Strong genetic, age and hormonal components.
Results from poor calcium absorption.
Serious health problem
Affects women past the age of menopause |
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Definition
Phosphorus makes up approximately 1% of the human body.
80% found in bones and teeth, 20% in blood and other tissues. |
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Term
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Definition
Buffer to maintain pH
Metabolism of protein, lipid and CHO
Component of ATP, DNA and RNA
A diet high in phosphorus will inhibit calcium absorption |
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Term
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Definition
Human body contains from 20 to 30 g, half deposited in bones.
Remainder in soft tissues, especially liver and muscle.
Approximately 35% of that in circulation is bound to protein. |
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Term
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Definition
Functions
Magnesium is a cofactor for many enzymes especially those involving ATP
Essential for maintenance of DNA and RNA structure.
Required for regulation of temperature, nervous activity, muscle contraction |
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Term
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Definition
Failure to grow followed by weakness
Irritability
Irregular heartbeat
Heart and kidney damage
Seizures - called tetany, an extreme and prolonged contraction of muscles
Recommended intake is from 300 to 400 mg/day. That is approximately 25 to 50% above estimated requirements.
Deficiencies seen mostly in alcoholics or people with kidney disease. |
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Term
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Definition
| contain large amounts of sodium and chloride (equivalent to a 0.9% solution of NaCl). It contains small amounts of potassium, calcium, magnesium and phosphorus. For cells that developed in sea water it makes sense that they would associate high concentrations of sodium and chloride as extracellular. |
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Term
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Definition
| Intracellular fluid contains large amounts of potassium and phosphate and more magnesium and protein, but much less sodium and chlorine than the extracellular fluid. |
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Term
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Definition
Approximately 125 grams in an adult.
Key role in regulation of the amount of body water.
Major extracellular cation. (This means it is the ion with a positive charge in the greatest concentration outside of cells)
Important in nerve and muscle function
Average American consumes 10 to 15 g of salt or about 5 g of sodium daily.
A Daily intake of 2 to 2.5 g is the safe lower limit. |
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Term
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Definition
Body contains approximately 300 grams.
Major intracellular cation.
Important in muscle and nerve function.
Average intake is a little above the recommended 2.5 g/day.
Excess sodium intake can lead to loss of potassium. |
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Term
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Definition
Major extracellular anion.
Necessary for formation of HCl that is essential for digestion.
Loss of chlorine parallels loss of sodium.
Most Americans consume considerably more than required.
Rigorous attempts to reduce sodium intake may lead to rare deficiencies |
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Term
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Definition
Known to be a treatment for anemia in the 1600's
Human body contains from 3 to 5 grams.
Estimates of extent of iron deficiency in the U.S. range from 10 to 25%.
Loss of iron from the body and absorption are strictly controlled |
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Term
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Definition
The most common sign of lack of iron is iron deficiency anemia.
This may take a long time to develop, because body makes efficient use of its iron stores.
Extended periods of diarrhea, peptic ulcers and excessive blood loss during menstruation can lead to anemia.
Iron is a very important trace mineral. It is also potentially very toxic. |
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Term
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Definition
Iron cannot be stored except attached to protein.
Storage occurs in the liver attached to Ferritin.
If ferritin contains much more than 30% iron, it will be converted to hemosiderin and precipitate. This causes liver damage.
When iron stores are high, the body produces a protein that binds to iron and makes it unavailable for absorption. Iron is absorbed into the cells that line the intestine.
It is transported to the liver by the protein, transferrin.
If the transferrin is saturated with iron, it will not be absorbed from the intestinal cells, and will be lost when these cells are replaced. |
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Definition
| In people who have a genetic lack of the iron binding protein, excess iron absorption can be a problem. |
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Definition
| It is important to recognize that iron absorption is controlled by need. The average person absorbs about 10% of the iron in the diet. If they are deficient in iron the absorption will increase to above 10%. If they are in good iron status they will absorb less. For most people this system keeps them in good iron status. If intake is to low or way to high there is a possibility of deficiency or toxicity. |
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Term
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Definition
Goiter was reported in China as early as 3,000 BC
Required for function of the thyroid hormone, thyroxine.
Body is estimated to contain from 15 to 30 mg of iodine.
Stored in the thyroid as the complex protein thyroglobulin
The addition of iodine to salt and consumption of foods produced in a variety of locations has virtually eliminated goiter from the U.S. |
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Term
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Definition
Essential for normal growth of genital organs, prevention of anemia, normal taste acuity and prevention of a type of dwarfism.
Deficiency first reported in Egypt.
Children in Denver with low zinc status exhibited retarded growth.
Recommended intake is 15 mg/day for adults and 10 mg/day for children. |
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Term
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Definition
Appears to strengthen both teeth and bones.
Recommended that water supplies have fluorine added or removed to give a level of from 0.7 to 1.2 PPM. |
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Term
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Definition
First reported to be of concern due to toxicity of plants grown on soils high in selenium.
Deficiency of selenium documented in many animals and man. In animals resembles Vitamin E deficiency.
Part of the enzyme, glutathione peroxidase.
Required at levels of 0.05 to 0.5 PPM; toxic at levels of 5 to 10 PPM. |
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Term
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Definition
They standardized serving sizes.
For these nutrients the daily value is the most that should be consumed in a day. For others it is a goal. |
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Term
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Definition
| Fat, Saturated Fat, Cholesterol, Sodium |
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Term
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Definition
| A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber. Exempt from this "10-percent" rule are certain raw, canned and frozen fruits and vegetables and certain cereal-grain products. |
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Term
| Factors in losing large amounts of Weight |
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Definition
| It takes calorie restriction, increased activity, psychological support, behavioral modification and time. |
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Term
| Energy Balance (calories) |
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Definition
Calories In - Calories Out = Calories Gained Or Lost
Calories gained are stored primarily as fat (3,500 Kcal per pound of fat)
Calories Out
Caloric expenditure is equal to BMR + what is used for activity. |
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Term
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Definition
The Basal Metabolic Rate is the calories the body burns at rest. These are used to keep the heart beating, the lungs working, fluids cleansed and all metabolic processes required for life.
BMR can be measured by determining the heat given off by a person at rest. |
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Term
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Definition
Age
Gender
Body composition
Nutritional status
Drugs
As you age your BMR decreases. We have seen that males are less efficient than females. Part of this can be explained by body composition. Muscle burns more calories than fat cells. |
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Term
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Definition
3,500 Kcals required to gain or lose 1lb. of fat
Fat - 9 kcal/g
Carbohydrate - 4 kcal/g
Protein - 4 kcal/g |
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Term
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Definition
Anorexia nervosa is characterized by emaciation, a relentless pursuit of thinness and unwillingness to maintain a normal or healthy weight, a distortion of body image and intense fear of gaining weight, a lack of menstruation among girls and women, and extremely disturbed eating behavior.
Many people with anorexia see themselves as overweight, even when they are starved or are clearly malnourished |
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Term
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Definition
Bulimia nervosa is characterized by recurrent and frequent episodes of eating unusually large amounts of food (e.g., binge-eating), and feeling a lack of control over the eating.
Unlike anorexia, people with bulimia can fall within the normal range for their age and weight. |
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Term
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Definition
| his means they contain no nucleus or any other internal membrane systems |
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Term
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Definition
| process in which bacteria reproduce...resulting in two genetically identical daughter cells |
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Term
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Definition
pH refers to the relative acidity of the medium.
A low pH indicates a high acid content.
Most microorganisms grow best around pH 7.0.
Some are very acid tolerant.
There are no pathogenic organisms that can grow at a pH below 4.6.
Some spoilage organisms can grow at even lower pH values.
Foods with a pH above 4.6 are, by legal definition, low acid and they must be processed differently than those with a pH below 4.6 This is a number you should remember.
No organisms that can cause disease can grow in food if the pH is 4.6 or below. This has a great impact on how foods are processed. Those with high acid (pH below 4.6) require much less processing than do those that are low acid. |
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Term
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Definition
Some microorganisms require oxygen to grow.
Most facultative organisms grow better in the presence of oxygen. This is why many refrigerated foods are stored vacuum packaged. |
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Term
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Definition
| ome find oxygen toxic and will die in the presence of oxygen. |
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Definition
| Others can grow in either the presence or absence of oxygen |
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Term
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Definition
Term relates to the availability of water to enter into chemical reactions.
Ranges from 0 to 1 with the water activity of pure water being 1.
The presence of salts, sugars or other substances that can bind water will lower the water activity of a substance.
Some microorganisms can grow at fairly low water activities, while others cannot.
In many foods, the presence of salt or sugar controls the growth of undesirable organisms. |
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Term
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Definition
| row best around 20 °C (68 °F) or below . Some of these may grow at 0°C (32°F) (cold) |
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Term
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Definition
| optimal growth range of from 20° to 40°C (68° to 104°F) (room temp and body temp) |
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Term
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Definition
| demonstrate optimal growth at temperatures above 50°C (122°F) (heat) |
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Term
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Definition
| an organism capable of causing disease. |
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Term
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Definition
Bacterial spores are a survival form that is generated in response to adverse conditions.
In some cases these spores are extremely stable to heating. |
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Term
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Definition
A mycotoxin is an exotoxin produced by a mold.
A common example of a mycotoxin is aflatoxin that is produced by toxigenic strains of Aspergillus flavus . (cooking cannot rid toxicity) |
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Term
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Definition
The food must be contaminated
There must be temperature abuse
Who dies? Death may occur in persons who were already severely compromised (primarily very old or very young or immune-deficient), but normal healthy adults would not ordinarily suffer any long-term consequences. Most will have symptoms that are so mild and for such a brief time they will not seek medical attention and will probably not know why they were sick. |
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Term
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Definition
Often associated with poultry products including eggs.
Reptiles can also be a source.
Found in fecal material.
Among top 2 causes of food poisoning
Thirdly, the organism can be readily destroyed by proper cooking so that even contaminated products become safe after cooking.
Recontamination of properly cooked foods must be avoided. |
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Term
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Definition
True infection with Fever, nausea, vomiting, cramps, diarrhea that continues for 1-6 days (usually 1 to 2).
The onset of symptoms appears 24 hours (6 to 48) after eating the contaminated food.
Death may occur in persons who were already severely compromised (primarily very old or very young or immune-deficient), but normal healthy adults would not ordinarily suffer any long-term consequences |
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Term
| Staphylococcus aureus (Staph) |
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Definition
Sources
Sores
Boils
Infected skin areas
Nasal passages of man and animals
associated with open, runny sores
Symptoms
Vomiting, diarrhea, abdominal cramps, nausea, chills, and subnormal body temperature commonly occur 1-6 hours after consumption of the contaminated foods.
Fever is not present.
Symptoms last about a day. |
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Term
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Definition
These organisms were responsible for the majority of food poisoning deaths in the past.
Almost all of the outbreaks are due to home canned food products.
Clostridia are spore formers and their spores are relatively heat stable and wide spread. Because of this outbreaks are most likely to occur in improperly processed foods. |
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Term
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Definition
These organisms were responsible for the majority of food poisoning deaths in the past.
Almost all of the outbreaks are due to home canned food products.
Clostridia are spore formers and their spores are relatively heat stable and wide spread. Because of this outbreaks are most likely to occur in improperly processed foods. |
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Term
| Characteristics of Clostridium botulinum |
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Definition
In the United States any food that is stored anaerobically (in a can or pouch) that is low acid (pH above 4.6) must receive special processing.
source Primarily soil
Anaerobic, fastidious, grows between 10-45C (50 - 103 °F, does not produce toxin at pH's below 4.6
Spores are very heat stable, toxin can be destroyed by heat.
The organism that causes botulism cannot survive in the presence of oxygen. Under these conditions it forms spores. The spores are very difficult to destroy. If they survive processing in a canned food they will be able to grow. The canning process removes all of the oxygen. The toxin produced is very potent. Unlike the spores the toxin can be easily destroyed by heat. Brief exposure to boiling will destroy it. |
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Term
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Definition
Like botulinum, perfringens is an anaerobic spore former and thus doesn't present a hazard in raw foods. Unlike botulinum, live organisms must be ingested before illness occurs.
foods are cooked enough to kill organisms, but not enough to kill perfringens spores.
Foods are then allowed to cool slowly by being left out at room temperature or by being improperly refrigerated.
Organisms multiply and then are consumed and sporulate in the intestines.
When they do this they produce a toxin that causes the symptoms.
When the organism hits the intestinal tract it realizes that it can't survive and forms spores. While forming spores it releases a toxin. The toxin causes diarrhea and this ensures the spores will leave the intestinal tract. |
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Term
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Definition
Infection then secrets a toxin,
Sources:
Intestinal tract
Undercooked hamburger
Irrigation water
It causes Kidney damage and death in children
bloody diarrhea
Prevention
Food-protection education
Cook ground meats thoroughly, until the juices run clear. (155ºF for ground meats/hamburger)
Avoid cross-contamination (contact of raw food with cooked foods)
When you think of E. coli for exams think of fecal contamination, bloody diarrhea, an infection and a kidney toxin in children. |
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Term
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Definition
Organisms that are named bacillus all are spore formers and are aerobic.
Those named Clostridia are spore formers and anaerobic. Organisms that form spores are hard to kill.
In the case of Bacillus cereus food poisoning the food was cooked, many organisms were killed and some formed spores that survived.
This has been a problem with rice. If held at the proper temperature to prevent growth it gets dry and hard. Restaurants that tried to hold it longer by lowering the temperature allowed the growth of Bacillus cereus. |
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Term
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Definition
Common inhabitant of the intestinal tracts of swine, cattle, sheep, turkeys, chickens Documented outbreaks have occurred from raw milk, city water, and under cooked chicken.
C. jejuni is often the leading cause of bacterial diarrheal illness in the United States. |
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Term
| Listeria monocytogenes (Listeria) |
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Definition
Commonly found in feces and milk of humans and animals.
The manifestations of listeriosis include septicemia, meningitis, encephalitis, and intrauterine or cervical infections in pregnant women, which may result in spontaneous abortion (2nd/3rd trimester) or stillbirth
CAN grow in the cold.
Listeria is often diagnosed after it has caused an abortion. Many physicians now recommend that their pregnant patients avoid ready to eat foods such as luncheon meats, cheeses and purchased pasta or potato salads. |
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Term
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Definition
Noroviruses as they are now called are also implicated in infections when people are in close proximity. You occasionally hear of a cruise ship
It is thought that noroviruses are responsible for more food borne illness than from any other virus or bacteria. |
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Term
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Definition
Produced by some strains of the mold, Aspergillus flavus.
These compounds are extremely carcinogenic (can cause cancer) and have been found in nuts, moldy grains, and milk from cows fed moldy grains. |
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Term
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Definition
A mild heat treatment, generally applied to fruits and vegetables to inactivate enzymes that might decrease product quality.
Blanching is usually done to improve product quality and not for safety reasons. It is often accomplished by heating at boiling for a few minutes to inactivate enzymes that could degrade color, flavor or other quality attributes. |
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Term
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Definition
Designed to destroy all pathogenic microorganisms that might grow in a specific product.
Extension of shelf life by decreasing number of spoilage organisms present.
Product is not sterile and will be subject to spoilage.
For clear liquids (i.e. beer, apple juice) it is possible to use special filters to remove the bacteria and not affect flavor. This would be called cold pasteurization and is used for products like draft beer in bottles |
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Term
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Definition
Refers to the complete destruction of all microorganisms.
Often requires at least 121 °C (205°F) for 15 minutes to destroy all spores. |
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Term
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Definition
Describes the condition where all pathogenic and toxin forming organisms have been destroyed, as well as other organisms capable of growth and spoilage under normal handling and storage conditions.
Such products may contain viable spores, but they will not grow under normal conditions. |
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Term
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Definition
in the United States, the legal processing required for low acid foods stored without oxygen is equal to a 12-D process.
A 12-D process means that the number of spores would decrease by a factor of 10-12. (0.000000000001)
While it is theoretically possible that some product will be produced with viable spores, it is thought that this process provides an adequate safety margin. In the example given above one can in every trillion would have a viable spore. This is considered an acceptable risk by the FDA. |
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Term
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Definition
| oldest method, used for grains and nuts |
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Term
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Definition
| method of drying that gives a high quality product. The material to be dried is sprayed into a column of hot air and the water evaporates. This is sort of like spraying water from a nozzle in a hose into a container that has hot air rising through it. It is limited to products that can be made fluid enough to spray. (not good for mashed potatoes). |
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Term
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Definition
| accomplished by applying the product to be dried to a heated stainless steel drum. This will work with viscous products like pumpkin, corn flakes, etc. The high temperature of the drum causes more off flavors than with spray drying, but almost any product can be drum dried. |
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Term
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Definition
| when a substance is frozen and then subjected to a vacuum the water may go from a solid directly to a gas in a process called sublimation. This can occur at fairly low temperatures. This is called freeze drying. It is very gentle, but very expensive |
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Term
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Definition
For each 18°F (10°C) decrease in temperature there will be a 10-fold decrease in growth rate.
Refrigeration does not stop the growth of all organisms. It slows all and stops most. The only pathogen that can grow is listeria . If you decrease the temperature by 36 degrees F you will get 10 x 10 or a 100 fold decrease in bacterial growth. If you go from a 40 F refrigerator to a 76 F room a product that would last 200 hours (8.3 days) in the cold would last 2 hours. |
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Term
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Definition
Many products remain stable frozen for a year or more with minimal loss of quality.
Low temperature inhibits both chemical spoilage and microbial growth.
Formation of ice reduces water content as well as preservation from low temperature.
DEFROST: If you forget and leave it too long you might have significant microbial growth. If you cook it, it will still be safe to eat.
The more care that was used in the method of defrosting, the less quality will be lost. |
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Term
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Definition
breakdown of carbohydrates under anaerobic conditions.
Want to encourage the growth of certain microorganisms.
To do this we can control:
pH
Salt content
Temperature
May add flavor - for example, wine
Remove or alter existing flavors - soy suace
Alter chemical characteristics of the food
Sugar to ethanol - example is beer
Ethanol to acetic acid - example is vinegar
Sugar to lactic acid - example is cheese |
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Term
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Definition
Used mostly to sterilize spices and to inhibit sprouting
Called cold sterilization because it does not use heat to kill.
There is a big problem with consumer acceptance.
The energy comes from the breakdown of atomic structure.
New methods use electron beams
Newer irradiators work like the dental or medical x-ray generators.
Killing can be due to
Direct effects: the energy from the particles directly interacts with molecules in the cell or spore causing damage
Indirect effects: Formation of reactive species in water that react with cellular molecules to kill the cell. Most killing is due to indirect effects. |
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Term
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Definition
labeling irradiation like an additive.
Removal of insects from grains
Removal of insects from fruits
Decrease mold content of fruits
Pasteurization of meat products
Dairy Queen uses this more than any other fast food restaurant |
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