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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

(64 cards)

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1
Q

macronutrients

A

nutrients needed in the largest amounts (lipids, proteins, carbs)

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2
Q

how many essential nutrients are there/how do we get them?

A

50; from the diet (can’t be absorbed)

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3
Q

3 functions of nutrients

A

regulatory, structural, energetic

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4
Q

malnutrition

A

imbalance, too much or too little intake

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5
Q

calorie

A

the amount of energy needed to raise the temp of 1 kg of water 1 degree Celsius

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6
Q

absorption

A

digest nutrients enter the bloodstream through microvilli

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7
Q

3 ways that nutrients pass through membranes

A

facilitated diffusion, active transport, simple diffusion

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8
Q

simple diffusion

A

small lipids and water freely cross

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9
Q

facilitated diffusion

A

water soluble vitamins use a carrier

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10
Q

active transport

A

AA are absorbed with energy input

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11
Q

5 major functions of water in the body

A 
regulates body temp
lubricates
reaction medium
hydrolysis 
carrier
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12
Q

carbohydrates purpose & what they’re made of

A

our fuel; C, H, O

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13
Q

types of carbs

A

simple (sugars)

complex (starches)

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14
Q

simple carbohydrates

A

C, H, O bond in a ring shape molecule; mono or disaccharides

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15
Q

complex carbohydrates

A

long chain of sugar units (starch, cellulose, fibers, glycogen); polysaccharides

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16
Q

fiber is a ____ and what are the 2 types of dietary fiber?

A

polysaccharide; insoluble (swells in water) and soluble (dissolves and forms gel-like substance)

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17
Q

glycemic effect

A

the ability of a food to increase blood glucose

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18
Q

lipid classes

A

fats, oils, sterols, waxes, phospholipids

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19
Q

2 components of a lipid

A

glycerol & fatty acid

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20
Q

glycerol is a backbone that binds up to …?

A

3 fatty acids; mono, di, and triglycerides

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21
Q

are lipids water soluble or insoluble?

A

insoluble

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22
Q

how are lipids digested?

A

with emulsification from bile

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23
Q

healthiest kind of fatty acid

A

poly unsaturated

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24
Q

are trans fats healthy or unhealthy? why?

A

unhealthy, because of linear shape

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25
hydrogenation
adding H atoms to oils to harden them and increase shelf life
26
proteins function & how are they made?
essential body builders; AA joined by peptide bond
27
protein quality
the presence of all EAA in a food in the amounts required to support protein synthesis
28
nitrogen is only provided by
proteins
29
vitamins
small organic compounds that must be supplied in the diet to maintain health
30
vitamins functions
antioxidants, coenzymes, disease prevention
31
minerals
inorganic substances, based on amount present in body (major or trace)
32
minerals functions
bone growth, vision, blood clotting, electrolyte balance, nerve function
33
sweeteners
substances alternative to sucrose
34
types of sweeteners
nutritive (provides some calories) non-nutritive (no calories, metabolized differently)
35
carb-based fat replacers
plant polysaccharides, thicken food & add bulk
36
protein-based fat replacers
proteins blended with gums form gel-structure similar to fat
37
fat-based fat replacers
same fatty acids, different length; flavor, baking & frying stability, shelf-life
38
energy metabolism & types
how the body uses energy nutrients; anabolic (synthesis) and catabolic (energy release)
39
hydrogen bond
large molecules like O and N attract the electron from H smaller nucleus, forming a weak intermolecular bond
40
types of chemical reactions in food
composition & decomposition OR enzymatic & nonenzymatic
41
enzymatic reactions in food
cause desirable or undesirable quality changes
42
if water in a food is free, that means
it can be easily pressed from food; it acts as dispersing and solvent agent
43
absorbed water in food
exists in layers around food molecules via H bond
44
bound water in foods
exists in tight chemically bound systems
45
water activity
measure of the availability of water molecules for reactions
46
what is a buffer?
solution of a weak acid and its salt that has the ability to maintain pH in a food
47
maillard browning
reducing sugars + AA = brown pigment; can be positive (color and aroma of bread, chocolate, cooked meats) or negative (browning during storage)
48
caramelization
formation of brown caramel pigments due to heat, resulting in flavor
49
humectancy
high affinity for moisture
50
oxidation of aldehyde in sugars results in
loss of sweetness
51
reduction of carbonyl in reducing sugars produces
sugar alcohols (moderately sweet) = alternative sweeteners
52
retrogradation
polymers reassociate into their structure after heating
53
lipid reactions
fractionation hydrolysis interesterification polymerization
54
fat functionalities
``` melting point temp aeration in baked goods carry flavors creamy texture tenderizes food ```
55
protein reactions & functionalities
denaturation, buffering, hydrolysis, enzymes, fat reduction, stabilizers, foams
56
key factors that drive consumer acceptance of foods
color, flavor, texture
57
color
perception of food arising from a collection of sensations
58
flavor
combination of what you smell and taste
59
flavoring
substance that has a flavor of its own at the level at which it is used in food
60
flavor enhancer
does not have flavor, but intensifies natural or added flavors (MSG)
61
types of rancidity of lipids
``` hydrolytic rancidity (liberation of short chain FA by enzyme) oxidative rancidity ```
62
texture
perception of food structure when it is held by fingers, pushed by tongue against palate chewed by teeth and sensed within the cavity
63
texture is determined by ___ and influenced by ___
microstructure of food; texturizing ingredients
64
proper nutrition
adequate & balanced consumption of essential nutrients

Food Science (3 decks)

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