Class #2: Food Composition and Nutrition

Question 1

What are the 6 elements making up living things?

Answer 1

CHOPNS

Question 2

True or False: Micro nutrients are organic.

Answer 2

False, inorganic.

Question 3

Define Specific Heat Capacity.

Answer 3

The amount of energy it takes to raise a given amount of material to a certain temperature.

Question 4

True or False: Hard water has a high concentration of Na+

Answer 4

False. Hard water has a higher concentration of Ca and Mg, soft water has a higher concentration of Na

Question 5

True or false: Water boils faster at higher altitudes.

Answer 5

True. Water boils at a lower temperature.

Question 6

What is a dispersion?

Answer 6

A mixture containing particles dispersed in a continuous phase.

Question 7

What are the three types of dispersion?

Answer 7

Solution, Colloidal, Coarse.

Question 8

What determines how quickly food decays?

Answer 8

Water activity (aw) more water=quicker decay

Question 9

True or false: Plants are the primary source of carbohydrates.

Answer 9

True, made in photosynthesis.

Question 10

True or false: Maltose is glucose+fructose

Answer 10

False. Maltose is glucose+glucose

Question 11

Where are ribose and arabinose found?

Answer 11

Ribose: Nucleosides and Vit B2, Arabinose: Part of plant structure.

Question 12

What are oligosaccharides used for?

Answer 12

Bulking agents and fat replacers

Question 13

Where are raffinose and stachyose (oligosaccharides) found?

Answer 13

Dried beans, they are not broken down well and contribute to gas.

Question 14

What is the function of fructooligosaccharides?

Answer 14

Act as prebiotics-food for gut bacteria

Question 15

What does glycogen turn into during slaughter?

Answer 15

Lactic Acid.

Question 16

True or False: Insoluble fibre soaks up water like a sponge, therefore softening stool.

Answer 16

True

Question 17

Define hemicellulose.

Answer 17

Monosaccharides in cell wall, simpler structure than cellulose

Question 18

Define Pectic substances.

Answer 18

Polysaccharides found between and within cell walls in plants.

Question 19

Define Vegetable Gums

Answer 19

Hydrocolloids, composed of simple sugars.

Question 20

Define Inulin

Answer 20

Repeating units of fructose, with an ending molecule of fructose.

Question 21

Define Lignin

Answer 21

Long chains of Phenolic acid, not a carbohydrate. Tough and stringy.

Question 22

Where in a whole grain is most of the fibre stored?

Answer 22

The Bran

Question 23

Where in a whole grain are the vitamins and minerals?

Answer 23

The Germ

Question 24

True or False: Triglycerides make up 20% of dietary lipids.

Answer 24

False. 95%

Question 25

What is a complete protein?

Answer 25

Contains all the essential amino acids in sufficient amounts for body maintenance and growth.

Question 26

True or False: Plant proteins will support maintenance but not growth.

Answer 26

True

Question 27

Define protein complementation

Answer 27

Using two incomplete protein foods, each which supply missing AA's from the other, and combine to make a whole protein.

Question 28

Which of these amino acids is not essential? a. Isoleucine b. Valine c. Serine d. Leucine

Answer 28

C

Question 29

Which of these amino acids are essential? a. Tryptophan b. Proline c. Glycine d. Alanine

Answer 29

A

Question 30

Define Coagulation

Answer 30

Curdling/congealing of a protein.

Question 31

True or False: Vitamin B6 is Niacin

Answer 31

False. B6 is pyridoxine, Niacin is B3.

Question 32

True or false: Vitamins can be destroyed by heat or light, but minerals cannot be.

Answer 32

True

Question 33

Allyl Sulfides are found in which foods?

Answer 33

Garlic, onion, leek, chive

Question 34

What phytochemical do soybeans contain?

Answer 34

Isoflavones

Question 35

What phytochemical do citrus fruits contain?

Answer 35

Limonoids

Question 36

Saponins are found in which foods?

Answer 36

Beans and legumes

Question 37

Indoles are found in which foods?

Answer 37

Cruciferous Vegetables

Question 38

Polyphenols are found in which foods?

Answer 38

Green tea, Grapes, Wine

Question 39

What phytochemical do cherries contain?

Answer 39

Terpenes

Question 40

What phytochemical do cruciferous vegetables contain?

Answer 40

Isothiocyanates, and indoles