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Nutrition Application > Chemistry of Food Composition > Flashcards

Chemistry of Food Composition Flashcards

(66 cards)

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1
Q

what are the six main nutrients groups

A

carb
protein
fat
vitamin
minerals
water

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2
Q

all living things contain six key element which are

A

Carbon
Hydrogen
Oxygen
Nitrogen
Phosphorous
Sulfur

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3
Q

all elements have the capacity to join together with similar or different element to produce molecules or compounds which then combine to create all ______ on earth

A

matter

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4
Q

water helps with life functions such as _____

A

digestion
maintain pH
transportation
absorption
metabolism

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5
Q

water is ___-____% of the body

if you lose one pound working out, rehydrate with ___ oz

A

60-70%
16

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6
Q

water is a very small molecule consisting of three atoms including _______ with a _____ charge

A

one oxygen
two hydrogen

neutral

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7
Q

two most important functions of water in food

A

transfer heat
solvent

(also important for perishability and preservation)

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8
Q

_____ energy is required to increase the temperature of 1 gram of water than 1 gram of fat

A

more

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9
Q

system containing particles dispersed in a continuous phase

A

dispersion

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10
Q

a completely homogeneous mixture of a solute dissolved in a solvent

A

solution

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11
Q

reaction when particles dissolve in a solvent

A

ionization (molecular or ionic)

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12
Q

substances that donate hydrogen ions and _____ provide hydroxyl ions

A

acids
bases

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13
Q

water pH is ______ but tap water is normally adjusted to be slightly more _______

A

neutral
alkaline

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14
Q

chemical reactions in which water breaks a chemical bond in another substance, splitting it into two or more new substances

A

hyrdrolysis

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15
Q

example of hyrolysis

A

breaking down cornstarch to yield corn syrup

dividing of table sugar into its smaller components to create another sugar

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16
Q

_____ is one of the baked products that help items rise before baking by combining it with an acid.

adding water to this allows for carbon dioxide release

A

baking powder

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17
Q

primary source of energy

A

carbs

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18
Q

how many g/cal in carbs

A

4 g/kcal

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19
Q

what are the elements that make up carbohydrates

A

hydrogen and oxygen

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20
Q

monosaccharide examples

A

glucose
fructose
galactose

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21
Q

disaccharide examples

A

sucrose
maltose
lactose

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22
Q

polysaccharide example

A

starch
glycogen
fiber

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23
Q

______ or ______ is a group of indigestible polysaccharides

A

roughage or bulk

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24
Q

fiber is classified according to how they _______

A

dissolve in water

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25
two types of fiber
soluble or insoluble
26
soluble fiber Dissolve in water? beneficial for ? foods high in soluble fiber?
yes lowering blood glucose and cholesterol levels dried beans, peas, lentils, oats, rice, bran, barley, and oranges
27
insoluble fiber dissolve in water? beneficial for? foods high in insoluble fiber?
no acts as a sponge in intestine whole wheat, rye, and bananas
28
main storage form of energy
lipids
29
fats are ____ at room temp and are derived from _____ sources
solid animal
30
oils are ____ at room temp and derived from _____ sources
liquid plant
31
animal foods high in lipids
meats poultry dairy
32
plant foods high in lipids
nuts seeds avocado olives coconut
33
visible foods high in lipids
vegetable oils butter margarine shortening lard
34
what are the elements that make up lipids
carbon hydrogen oxygen
35
avoiding ________ prevents cholesterol
saturated fat
36
edible lipids are divided into three groups
triglycerides (fats and oils) phospholipids (1 FA replaced with PO4 to make water soluble) sterols
37
triglycerides are ___% of lipids and the structure includes ______
95% 3 FA attached to a glycerol molecule
38
important component of cell membranes and assist with transport of fat soluble vitamins and hormones in and out of cells
phospholipids
39
food examples of phospholipids
egg yolks liver soybeans wheat germ and peanuts
40
____ are important for maintaining bile, sex and adrenal hormones, vitamin D
sterols
41
______ is the most common sterol and is found only in foods of ______ origin
cholesterol animal
42
examples of saturated FA
meat and cheese coconut oil shortening
43
monounsaturated examples of foods
avocado and peanut butter olive oil
44
examples of polyusaturated fats
vegetable oils fish
45
lipids function in food help with _______
heat transfer tenderness emulsifying texture flavor satiety
46
there are _____ essential amino acids
9
47
protein needs are ____ but can go up to ___ g/kg
0.8 g/kg 2 g/kg
48
complete proteins are _________
animal sources
49
incomplete proteins come from
plant sources
50
what is protein complementation
2 incomplete protein foods combine to supply missing amino acids and make a complete protein profile
51
protein elements
carbon hydrogen oxygen nitrogen
52
all amino acids contain a carbon with three groups attached, which are ________, _______, and ________
amine group acid group hydrogen group
53
what is the function of protein
enzymes hormones satiety
54
water soluble vitamins include
B vitamins vitamin C
55
fat soluble vitamins
A D E K
56
what provides all the fat soluble vitamins
egg yolks
57
major sources of sodium are
processed foods and salt
58
meats are a good source of _________
b vitamins iron zinc
59
dairy provides _________
80% of Americans dietary calcium
60
vitamin B12 found in
fermented foods animal foods
61
organic compounds, each with a unique chemical composition.
vitamins
62
can vitamins be destroyed by heat, light, or oxygen
yes
63
minerals are _______ and are depicted in the ______________ can minerals be destroyed by heat, light, or oxygen?
inorganic periodic table no
64
functions of vitamins and minerals
enrichment fortification antioxidants
65
food additives are both ____ and ______
natural and synthetic
66
food additives are used to
improve appeal extend storage life maximize performance protect nutrient value

Nutrition Application (15 decks)

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