Flashcards on Functional Foods: Definition, Classification, and Benefits
Functional Foods: Definition, Classification, and Benefits
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Functional Foods
61 cards
Card 1
Question: What is the general definition of a functional food?
Answer: A food similar in appearance to conventional foods, consumed as part of a usual diet, claimed to have physiological benefits like health-promoting or
Card 2
Question: According to IFIC (1999) and some authors, how are functional foods described?
Answer: Foods that may provide health benefits beyond basic nutrition.
Card 3
Question: How does Health Canada define functional foods?
Answer: Products that resemble traditional foods but possess demonstrated physiological benefits.
Card 4
Question: What four fundamental factors did Doyon and Labrecque use to formulate a conceptual definition of functional food?
Answer: Health benefits, nature of the food, level of function, and consumption pattern.
Card 5
Question: How did the US General Accounting Office (GAO) define functional food?
Answer: Food that claims to have health benefits beyond basic nutrition.
Card 6
Question: What criterion did Diplock et al. and Saher et al. give for regarding a food as functional?
Answer: It must be satisfactorily demonstrated to beneficially affect one or more target functions in the body beyond adequate nutritional effects.
Card 7
Question: How does the Food and Nutrition Board (FNB) of the National Academy of Sciences define functional food?
Answer: Any modified food or food ingredient that may provide a health benefit beyond that of the traditional nutrients it contains.
Card 8
Question: What is the scientific perspective on who functional foods should target, according to Weststrate et al.?
Answer: Functional foods should aim at improving function or reducing disease risk in healthy people, not treating sick people.
Card 9
Question: List some functional areas Weststrate et al. consider relevant for functional foods.
Answer: Growth/development/differentiation; substrate metabolism; defense against reactive oxidative species; cardiovascular system; gastrointestinal physiolo
Card 10
Question: How do Hugget and Schliter define functional foods or ingredients?
Answer: Foods or food ingredients that exert beneficial effects on host health and/or reduce the risk of chronic disease beyond basic nutritional functions.