Common Student Misconceptions Continued

  1. Sodas and yogurt Notice the caffeine in colas and the presence of phosphoric acid. Notice the low pH of these compounds. Sodas are substitutes for commercial acids in automobiles garages, etc. Notice how the Calories in yogurt depend upon the kind of milk (% fat) used in its production.
  2. Food additives, nitrites, nitrates, ascorbic acid or sorbates, dyes There are several different types of food additives: (GRAS additives are "generally regarded as safe.".
    1. Preservatives To prevent spoilage and keep food fresh.
    2. Antioxidants To keep fats from getting rancid.
    3. Coloring matter To improve appearance (see References, McKone, 1990).
    4. Flavoring agents Compounds, both natural and synthetic, to flavor and artificial sweeteners.
    5. Sequestrants To tie up metal ions that can cause decomposition of foods.
    6. Gelling agents, stabilizers, and emulsifiers To give foods a desired consistency.
    7. Acids and bases To increase tartness or lower pH (e.g., to inhibit crystallization) for acids. Bases are used in baking powder or to provide CO2.
  3. Many foods such as peanuts, margarine, etc. carry a "no cholesterol" label. Are these foods more healthy than unlabeled "generic" peanuts and margarine? No. Only animal products contain cholesterol. Unless animal products have been added to foods like peanuts and margarine, any brand chosen will be cholesterol-free.


TABLE OF CONTENTS TOPIC OVERVIEW CONCEPT/SKILLS DEVELOPMENT LINKS/CONNECTIONS EXTENSIONS