Chapter 5

Question 1

Define protein

Answer 1

one of the man nutrients needed by the body to repair and build cells, produce enzymes, and hormones and which can be used as a source of energy

Question 2

fibrous proteins

Answer 2

are found in the muscle fibres found in the products made from flour that contain the protein gluten

Question 3

globular proteins

Answer 3

are found in eggs, milk dairy products, enzymes

Question 4

denaturation

Answer 4

occurs when the helix structure of the protein breaks apart and the bonds holding the helix shape are broken and separate and unravel

Question 5

coagulation

Answer 5

it occurs when denatured proteins separate from other nutrients and solidify

Question 6

structure of a protein is altered by

Answer 6

• application of heat
• mechanical action
• the presence of acids or salt
• enzymic action

Question 7

factors affecting denaturation or coagulation

Answer 7

temperature 
acids pH
agitation 
enzymes 
salt

Question 8

aeration

Answer 8

process of adding air to a substance

Question 9

aeration if affected by the following

Answer 9

• temperature
• acids
• agitation
• addition of further ingredients

Question 10

gluten

Answer 10

is a type of protein found in wheat

Question 11

factors that affects gluten

Answer 11

• agitation
• presence of fats
• sugar

Question 12

protein browning techniques

Answer 12

• oxidation
• application of heat
• maillard reaction

Question 13

oxidation

Answer 13

myoglobin and hemoglobin are the proteins that give meat the red colour . When myoglobin is exposed in air it creates oxymyoglobin, which then forms into metmyoglobin.

Question 14

application of heat (non-enzymic browning)

Answer 14

when myoglobin is heated it denatures and changes colour from red to grey

Question 15

maillard reaction

Answer 15

takes place when dry heat is applied to food that contains both protein and sugar.

Question 16

Carbohydrates

Answer 16

main nutrient needed in the body, providing energy and fibre

Question 17

Gelatinisation

Answer 17

starch can thicken mixtures by absorbing liquid in the presence of heat

Question 18

factors affecting gelatinisation

Answer 18

• temperature
• agitation
• impact of other ingredients and pH

Question 19

dextrinisation

Answer 19

is defined as the process in which starch breaks down into dextrins.

Question 20

pectin

Answer 20

is a polysaccharide found in the liquid extract of many fleshy fruits.

Question 21

crystallisation

Answer 21

is a functional property of sugar related to its ability to dissolve and reform crystals.

Question 22

what are the 3 types of disaccharides

Answer 22

sucrose, lactose, and maltose

Question 23

factors affecting crystallisation

Answer 23

• temperature
• Ph
• agitation
• the presence of other ingredients

Question 24

lipids

Answer 24

include all fats and oils, undergoes emulsification and aeration.

Question 25

emulsification

Answer 25

an emulsion is a stable combination of oil and water. Emulsification is the process that produces an emulsion

Question 26

aeration

Answer 26

occurs when air is added to the mixture

Question 27

factors affecting emulsification

Answer 27

- temperature - agitation - addition of salt

Question 28

foams

Answer 28

are formed when air is whipped or beaten into a liquid

Question 29

enzymic oxidation can be prevented with

Answer 29

- packaging the food to eliminate as much air as possible - coating food with an acid, such as lemon juice to denature enzymes - coating food with an antioxidant such as citrus juices and pineapple juices

Question 30

good health

Answer 30

a state of complete physical, mental and social well being and not merely the absence of disease and infirmity

Question 31

health is affected by

Answer 31

- nutrition including alcohol intake - self care behaviour - physical and social functioning - level of social support - amount and regularity - balance between stress and relaxation - socioeconomic status

Question 32

malnutrition

Answer 32

occurs when one or more nutrients are not supplied to the body in the correct amounts. This can cause overnutrition, and undernutrition

Question 33

overnutrition

Answer 33

when the diet contains too much of one or more nutrients. Result of energy imbalance that causes weight gain, when the energy intake is too high in comparison to energy expenditure

Question 34

undernutrition

Answer 34

when the diet contains too little of one or more nutrients. Inadequate intake is due to poverty or health issues.

Question 35

causes of obesity

Answer 35

- hormones - heredity - activity level - psychological factors - environmental factors

Question 36

inadequate intake of fibre causes

Answer 36

defaecation (faceas go hard)

Question 37

Diabetes

Answer 37

is a condition in which the body is unable to control the level of glucose in the blood.

Question 38

Type 2 diabetes

Answer 38

the pancreas does not produce enough insulin for normal control of the blood glucose level. This may be because the body becomes insulin resistant.

Question 39

functional foods

Answer 39

are foods that have health benefits beyond those provided by basic nutrients in the food. This may be naturally occurring or added during manufacture

Question 40

Nutritionally modfied foods

Answer 40

are foods that have been altered in some way to improve their nutritional characteristics by adding or removing particular components.

Question 41

functional foods can be categorised into 3 categories

Answer 41

1- foods that naturally contain beneficial substances other than the essential food nutrients. Such substances include dietary fibre and phytochemicals such as antioxidants

Question 42

2 categories of fibre

Answer 42

soluble fibre- is the type that dissolves into a gel in the gut it increases the feeling of fullness. insoluble fibre- is the type often called roughage that remains mostly uncharged. Main promoter of movement through the gut processing cells from damage.

Question 43

omega 3

Answer 43

refers to chemical structure of the fatty acids indicating that they are unsaturated

Question 44

fortified foods

Answer 44

when manufacturers add more of the same vitamins and minerals to these foods

Question 45

who is responsible for promotion of good health

Answer 45

- government policies and initiatives - the food industry - non government organisations and community groupsn

Question 46

adverse reactions

Answer 46

when people react to food that people are usually tolerant to.

Question 47

food allergies

Answer 47

occurs when the body's immune system responds to a specific food protein and incorrectly identifies the allergen as a dangerous foreign protein

Question 48

food standards code

Answer 48

requires food companies to list all ingredients in a food product or used in processing and there is mandatory labelling of the most common allergies

Question 49

coeliac disease

Answer 49

is the condition in which gluten damages the lining of the small intestine

Question 50

food intolernaces

Answer 50

are an individual's response to a specific chemical or combination of chemicals

Question 51

flavour in food comes from food chemicals these include:

Answer 51

1- salicylates (found in all plant foods) 2- amines (produced when food is aged, fermented or breaks down) 3- glutamate (one of the amino acids, found in plants or animals)

Question 52

elimination diet

Answer 52

allows only a narrow selection of foods to be consumed that is those food that do not contain high levels of any substances