Food Midterm Flashcards
(149 cards)
1
Q
characteristics of hunters and gatherers
A
primitive hunting (rocks, stones), men hunt women gather food, no clothes, nomadic, no fire
2
Q
characteristics of neanderthals/cavemen
A
plant based diets, nomadic/no food storage, food specializations based on areas (fishermen near rivers animal hunters in mountains)
3
Q
influence of fire
A
brain size increases, introduction of meat and starches, reduction in tooth size, smaller guts, larger bodies, migration moved north
4
Q
agricultural revolution
A
villages, food preparation and storage, domestication of plants and animals, expansion of farming tools
5
Q
disadvantages of the agricultural revolution
A
infectious disease spread rapidly, waste disposal issues, land fertility issues from overuse
6
Q
industrial revolution
A
urbanization, railroads, fridges, penicillin discovered which increased population
7
Q
food science
A
study of the physical, biological, and chemical makeup of food and the concepts underlying food processing
8
Q
food science technology
A
application of food science to the selection, preservation, processing, packaging, distribution, and sale of food
9
Q
macronutrients
A
carbs, proteins, fats and lipids
10
Q
micronutrients
A
vitamins and minerals
11
Q
physiologically food is for
A
nutrition (body mass, metabolism, energy) and satiety (hunger/thirst)
12
Q
chemically most foods are
A
water, macromolecules, vitamins, minerals, coloring agents, taste/flavor
13
Q
western world humoral theory
A
blood, phlegm, yellow bile, black bile (air, fire, earth, water)
14
Q
eastern world yin
A
dark side of the mountain: dark, wet, cool, feminine
15
Q
eastern world yang
A
sunny side of mountain: light, dry, warm, masculine
16
Q
cold foods
A
fruits, leaf veggies, water plants, yin foods
17
Q
hot foods
A
red meats, root vegetables, spices, yang foods
18
Q
kosher
A
jewish proper foods
19
Q
trief
A
jewish not kosher foods
20
Q
halal
A
lawful muslim foods
21
Q
haram
A
prohibited muslim foods
22
Q
kosher laws
A
animals must have split hooves (eat grass), no birds of prey, fish with fins and removable scales, prohibition of blood, separation of dairy and meat, prohibition of grains at passover
23
Q
halal laws
A
M means halal, prohibition of pork, alcohol, blood (blessing of animal before its killed)
24
Q
orthodox christians
A
avoidance of olive oil, meat, fish, milk, and dairy products every Wednesday and Friday
25
culturally food can be a
status symbol
26
what are macronutrients
proteins, carbs, lipids
27
what is a calorie
Calorie is a unit of measure for energy that our body uses for all our vital process. don't exceed 2k
28
how many cals in protein/carbs
4
29
how many cals in fats and oils
9
30
how many cals in alcohol
7
31
how many calories in water and minerals
0, body can't break down fiber, no nutrients in water
32
simple carbs
monosaccharides and disaccharides
33
monosaccharides
glucose, fructose, galactose
34
disaccharides
2 simple sugars form a bond
lactose, maltose, sucrose
35
complex carbs
starches
36
complex carbs oligosaccharides
3-9 simple sugars combined
37
complex carbs polysaccharides
more than 10 simple sugars combined
38
starch bonds
glued by alpha linkages
39
fiber bonds
beta bonds
40
can fiber be broken down
yes
41
foods high in starch are
digested easily, raise blood sugar, have a high glycemic index
42
foods high in fiber
slow the release of glucose into the blood, lower glycemic index
43
foods with lowest glycemic index
meat, eggs, cheese
44
insulin is the main tool for
sugar management
45
insulin sensitivity
when it goes down it is insulin resistance
46
insulin resistance
less responsive and blood sugar fails to decrease
47
insulin resistance leads to
metabolic syndrome
48
metabolic syndrome
high blood pressure, wider waist, cardiovascular disease, diabetes
49
where are starches found
grains and grain based products
50
polysaccharides
a polymer of many sugar moieties
51
amylose
linear molecule straight chain
52
amylopectin
branched molecule
53
starch swelling
can shrink or swell by varying water content and heat
54
starch retrogradation
the realignment of the starch polymers that causes the expulsion of water, causes staling of bread
55
is staling the formation of mold
no
56
what does more amylopectin lead to
less retrogradation
57
what are starches high in amylopectin called
waxy starches (cornstarch)
58
why modify starches
makes foods have longer shelf lives, easier to dissolve, consistency, fat substitute, forming hard shells, keep oils from separating
59
other uses of carbs
flavoring and coloring, fermentation, dietary fiber, texture, thickness
60
protein structure
all proteins are composed of amino acids
61
proteins are composed of
acid part (carboxylic), amino end, R structure
62
how are amino acids linked
linear peptide chains
63
primary structure of proteins
polymers made of amino acids joined by linear peptide bonds, water molecule release every time a new peptide bond is added
64
tertiary structure of proteins
secondary structural elements fold over again, 3 dimensional shape formed
64
secondary structure of protein
beta sheets have hydrogen bonds that stabilize 2 or more adjacent strands of amino acids, provide strength to the structure
65
quaternary structure of proteins
2 or more polypeptide chains that come together
66
can we break a chain of amino acids
yes through hydrolysis or inserting a water molecule which breaks peptide bond
67
protein denaturation
disruption of secondary and tertiary structures, primary structure still intact
68
wheat proteins
albumins, globulins, prolamins, glutelins
69
promalins and glutelins add
strength and elasticity
70
bread flour/hard wheat
high gluten protein concentration, used for bread
71
all purpose flour
less protein compared to bread flour
72
soft wheat flour
least amount of protein and lowest gluten concentration
73
gluten free claims
improves GI problems, improved energy, weight loss, less autism but none are backed by evidence
74
other sources of protein
tofu, soy, insects, blood
75
4 groups of lipids
triglycerides, phospholipids, steroids, waxes
76
triglycerides
contain glycerol and fatty acids
77
oils
unsaturated and liquid at room temp
77
fats
saturated and solid at room temp
78
how many chains in saturated fatty acids
one chain
78
how many bonds in unsaturated fatty acids
double bonds, adds shelf life with trans fats
78
phospholipids
contain glycerol and fatty acids, phosphate group attached, hydrophilic at head and hydrophobic at bottom
79
steroids
composed of 4 carbons w different groups attached
80
waxes
non polar and repel water
81
how many cals in 1 g of fat
9
82
diluting a food w water _ the % of cals from fat
will not change
83
diluting a food w water will _ the % of fat by weight
decrease
84
how to calculate fat from cals
take g and multiple the cals per gram ex: 30 g of fat is 30x9=270 and 70 g of CHOs and protein is 70x4 total is 550 cal 270/550x100=49% fat by cal
85
new food labels have
total fat and types of fat
86
fat substitutes
simplesse, olestra, margarine
87
Why are lipids important in the diet?
Source of energy, enhance texture of food, flavoring agents, provide essential fatty acids, aid absorption of fat soluble nutrients, heat transfer agent, component of adipose tissue
88
How many fatty acid chains does a phospholipid have?
3
89
A triglyceride is comprised of 3 fatty acids attached to what?
glycerol
90
Which is more nutritionally accurate : fat as a % of weight or fat as a % of calories?
Fat as a % of calories
91
Eggs contain which type of “good cholesterol”
HDL (high density lipoprotein)
92
What are the four types of fat common in food?
Monounsaturated, polyunsaturated, saturated, trans
93
Which type of fat is the healthiest to consume?
Unsaturated
93
Which type of fat is the least healthy?
Saturated
94
Coconut oil is what kind of Fat?
Saturated
95
Which part of the amino acid determines its function and is unique to each
amino acid?
r group
96
How many amino acids commonly occur in proteins?
20
97
What three main parts/groups make up an amino acid?
Amino group, acid group, and R group
98
How many levels of structure do proteins have?
4
99
What type of bond is secondary structure stabilized by?
hydrogen bonds
100
Which bond stabilizes the alpha helix structure of proteins?
hydrogen bonds
101
What type of bond connects amino acids in primary structure?
peptide bonds
102
Cooking an egg is an example of ______
protein denaturation
103
Wheat proteins are also referred to as _________ proteins
gluten
104
Which wheat protein(s) is/are categorized as gluten?
Prolamins (gliadin) and Glutelins (glutenin)
105
Which wheat protein is responsible for the elasticity of dough?
Prolamins (gliadin)
106
T/F: Primary structure remains the same after denaturation
true
107
T/F: More proteins = more glutenins = weaker dough
false
108
What are some examples of alternative sources of protein?
soy, insects, blood
109
beans and legumes are
fruit
110
What is the simplest molecule your body can absorb
glucose
111
corn is a
Fruit, veggie, and whole grain
112
pumpkins and squash are
fruit
113
lettuce is a
veggie
114
cucumbers are
fruit
115
botanical classification of fruits
part of a plant that contain seeds
115
botanical classification of veggies
other parts of plants like roots, leaves and stems
116
Cultivar (cultivated + variety)
Distinct appearance from other varieties, must be possible to propagate
117
Why should we care about cultivars
Different cultivars have different properties and composition
118
Effects of cultivars differences on harvesting processing
Substantial differences among cultivars (shape, size, time of maturity, resistance to physical damage, chemical composition, cellular structure, and enzymatic activity)
119
vitamin a
Fat soluble
Immune system
Vision, reproduction
119
vitamin c
tissue growth and repair
Water soluble (Only one)
Boosts immune system
Oranges and lemon
120
vitamin e
Fat soluble
Antioxidant (protects cells from damage)
Immune function
Found in tomatoes, mangos
121
vitamin k
Fat soluble
Protein synthesis
Blood clots
Dark leafy greens
122
dry fruit
Pericarp (part of bean pond) splits open along definite seams
Legumes- an elongate bean pod splitting along 2 seams
Nut- large, one seeded fruit with very hard pericarp
Hazelnut and pecans are only real nuts
123
fleshy fruits
Berries- entire pericarp is fleshy, may be one or many seeded
Hesperidium- berry with a leathery rind and parchment like partitions between sections (citrus)
Pepo- berry with a hard, thick rind, typical fruit of the gourd family (watermelon)
Drupe- fleshy fruit with harder inner layer surrounding stone (peach) hard endocarp
Pomes- ovary or core with seeds surrounding by edible, fleshy, receptacle tissue that is really not part of the pericarp
124
Brazil nut
seed
124
peanuts
legumes
125
cashews
seeds
125
almonds
seeds
126
hazelnut
nut
127
pecan
nut
128
blueberries
berry
129
papaya
berry
130
guava
berry
131
green bean
legume
132
pineapple
aggregate fruit
133
strawberry
aggregate fruit
134
banana
berry
135
mango
drupe
136
avocado
berry
137
orange, lime, lemon
hesperidium
138
watermelon
pepo
139
apricot, cherry, peaches
drupe
140
apples, pears
pomes
