Food fundamentals nutrition basics Flashcards Preview

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Flashcards in Food fundamentals nutrition basics Deck (9)
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1

How many people in Canada older than 20 years has a chronic disease

3 out of 5

2

Nutrients in human body bu percentage

Water - 60-70%
Fat-15-25%
Protein-15%
Minerals -12%

3

What is specific heat capacity

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

4

Role of carbohydrates in food

Sweetness
-Solubility -Crystallization
-Color (through browning)
-Moisture absorption
-Texture / mouthfeel
-Fermentation
-Preservation

5

Types of disaccharides and their content

Sucrose=fructose+fructose
Maltose=Glucose+glucose
Lactose=Galactose+Glucose

6

Types of monosaccharides

Glucose
Fructose
Galactose
Ribose
Arabinose( part of the structure in plants)

7

Types of oligosaccharides and their characterstics

Raffinose-found in dried beans, digesting produces gas
Fructo-oligosaccharides-found in fruits and vegetables, prebiotics

8

Function of proteins

-Denaturation
-Hydration
-Enzymatic activity
-Buffering
-Browning

9

Purposes of food additives

-Improve appeal
-Extend storage life
-Maximize performance
-Protect nutrient value