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Food Funds Final > Class #2: Food Composition and Nutrition > Flashcards

Class #2: Food Composition and Nutrition Flashcards

1
Q

What are the 6 elements making up living things?

A

CHOPNS

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2
Q

True or False: Micro nutrients are organic.

A

False, inorganic.

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3
Q

Define Specific Heat Capacity.

A

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

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4
Q

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

A

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

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5
Q

True or false: Water boils faster at higher altitudes.

A

True. Water boils at a lower temperature.

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6
Q

What is a dispersion?

A

A mixture containing particles dispersed in a continuous phase.

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7
Q

What are the three types of dispersion?

A

Solution, Colloidal, Coarse.

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8
Q

What determines how quickly food decays?

A

Water activity (aw) more water=quicker decay

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9
Q

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

A

True, made in photosynthesis.

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10
Q

True or false: Maltose is glucose+fructose

A

False. Maltose is glucose+glucose

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11
Q

Where are ribose and arabinose found?

A

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

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12
Q

What are oligosaccharides used for?

A

Bulking agents and fat replacers

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13
Q

Where are raffinose and stachyose (oligosaccharides) found?

A

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

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14
Q

What is the function of fructooligosaccharides?

A

Act as prebiotics-food for gut bacteria

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15
Q

What does glycogen turn into during slaughter?

A

Lactic Acid.

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16
Q

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

A

True

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17
Q

Define hemicellulose.

A

Monosaccharides in cell wall, simpler structure than cellulose

18
Q

Define Pectic substances.

A

Polysaccharides found between and within cell walls in plants.

19
Q

Define Vegetable Gums

A

Hydrocolloids, composed of simple sugars.

20
Q

Define Inulin

A

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

21
Q

Define Lignin

A

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

22
Q

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

A

The Bran

23
Q

Where in a whole grain are the vitamins and minerals?

A

The Germ

24
Q

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

A

False. 95%

25
Q

What is a complete protein?

A

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

26
Q

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

A

True

27
Q

Define protein complementation

A

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

28
Q

Which of these amino acids is not essential?

a. Isoleucine
b. Valine
c. Serine
d. Leucine

A

C

29
Q

Which of these amino acids are essential?

a. Tryptophan
b. Proline
c. Glycine
d. Alanine

A

A

30
Q

Define Coagulation

A

Curdling/congealing of a protein.

31
Q

True or False: Vitamin B6 is Niacin

A

False. B6 is pyridoxine, Niacin is B3.

32
Q

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

A

True

33
Q

Allyl Sulfides are found in which foods?

A

Garlic, onion, leek, chive

34
Q

What phytochemical do soybeans contain?

A

Isoflavones

35
Q

What phytochemical do citrus fruits contain?

A

Limonoids

36
Q

Saponins are found in which foods?

A

Beans and legumes

37
Q

Indoles are found in which foods?

A

Cruciferous Vegetables

38
Q

Polyphenols are found in which foods?

A

Green tea, Grapes, Wine

39
Q

What phytochemical do cherries contain?

A

Terpenes

40
Q

What phytochemical do cruciferous vegetables contain?

A

Isothiocyanates, and indoles

Food Funds Final (10 decks)

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