Introduction:
Organic food is produced by farming methods which prevent the use of man-made pesticides, fertilizers, additives in livestock feed, and growth regulators. In the United States, the United States Department of Agriculture (USDA) runs a National Organic Program (NOP). NOP settles regulations for organic products that are imported for sale or produced in the United States.
Explanation of Solution
Correct answer:
Products labeled as 100% organic must contain 100% organic ingredients. All the ingredients in the product should be certified as organic by USDA.
Justify the reason for the correct answer:
Option (d) is given as contains only 100% organic ingredients. Excluding the salt and water, the product must contain material which is produced organically. The name of the agent certifying the product must also appear on the package. Hence, option (c) is correct.
Justify the reason for the incorrect statements:
Option (a) is given as be inspected before it is sold. Organic food either with 100% or less organic content must pass the inspections of USDA at every step of production to the labeling of the product. So, it is a wrong answer.
Option (b) is given as contain at least 95% of organic ingredients. Food labeled as organic must contain at least 95% of the organic ingredients. So, it is a wrong answer.
Option (c) is given as be labeled natural or free range. Words such as free range, natural, or locally grown are not considered by any standards to carry the claim of being organic. So, it is a wrong answer.
Hence, options (a), (b), and (c) are incorrect.
A product labeled as 100% organic must contain certified organic content. The product must fulfill the criteria of 100% organic given by USDA.
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Chapter 12 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
- There are following things written on a nutritional ingredients page Sugar , iron , vitamin c , folic acid , soy , lecithin, cellulose, salt Which is in most quantity Which is in least quantity Give reasoningarrow_forwarddefine cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparationarrow_forwardWhat is NOT a useful method to prevent cross-contamination? O separating raw and ready to eat foods cleaning and sanitizing all surfaces and utensils using different cutting boards for raw meat and ready-to-eat foods using only food-grade containers to store, transport, or hold foodarrow_forward
- Which of the following is true if a product is a good source of whole grain? the ingredients list should list a whole grain as the first ingredient (e.g. 100% whole grain) if a whole grain is listed first, it should not be followed by a bunch of refined grains such as enriched flour. all of the above none of the above.arrow_forwardFor Total parenteral nutrition (TPN), the following are true EXCEPT Select one: A mixture of amino acids. vitamins, Electrolytes & sugars Prepared in hospitals for unconscious patients Give good growth conditions for microbes May be administered within 7 days after preparationarrow_forwardDrying as a method of food preservation examples of food the can be preserved using such method (at least 3) examples of food the CANNOT or SHOULD NOT be preserved using such method Important factors to consider when using such methodarrow_forward
- In HACCP, a critical control point (CCP) is an essential step at which control can be applied to prevent or eliminate food safety hazard or reduce it to acceptable level. Identify the possible CCP during the manufacture of the following products: Pasteurized milk Frozen cooked beef patties Roasted chickenarrow_forwardOn a nutrition facts label, by law, when can a product claim to be "low- sodium"? when it contains 0 grams of sodium no packaged products are low in sodium because they are processed foods when it contains 140mg or less of sodium per serving when it contains 140mg of sodium or less in the total packagearrow_forwardMeat, poultry, and fish FOOD DIARIES You will have a select food for food diary Subtopics Title of the food Ingredients (g) Recipe directions Nutritional analysis Interpretation of the food If healthy, list three reasons If unhealthy, list three reasons, and how can you make it healthyarrow_forward
- Using a knowledge of food safety management system compare between conventional and current food safety management system also include specific diagramarrow_forwardThe majority of foodborne illnesses are a result of which of the following? improper handling foods by the consumer improper handling of foods in restaurants or food service settings improper processing of foods by the manufacture all of abovearrow_forwardSalting as a method of food preservation examples of food the can be preserved using such method (at least 3) examples of food the CANNOT or SHOULD NOT be preserved using such method Important factors to consider when using such methodarrow_forward
Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
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