Midterm 1 Flashcards
(212 cards)
1
Q
What general rule can be used to determine protein quality?
A
Closer phylogenetic distance –> higher quality.
2
Q
How do carbs preserve muscle?
A
During starvation, body converts amino acids from muscles into glucose.
3
Q
The world’s number one health risk.
A
Hunger
4
Q
What percentage of total calories is recommended to be derived from fats and oils?
A
<35% (20-35%)
5
Q
Outbound logistics
A
Activities required to collect, store, and distribute output.
6
Q
Monounsaturated fatty acids.
A
Fatty acids which contain one double bond between C atoms in the chain.
7
Q
The most stable crystalline form of cocoa butter.
A
Type VI
8
Q
After dilution with water, the percentage of calories from fat will ______.
A
Remain the same.
9
Q
Monosaccharides
A
Simples carbs (sugars) comprised of a single monomer.
10
Q
Maillard reaction
A
Browning of sugars in the presence of amino compounds, causing sugars to brown more rapidly.
11
Q
Benefits (6) of fiber.
A
Prevents constipation, improve digestive health, reduced cancer risk, reduced heart disease risk factors, increased satiety and weight management, improves glucose tolerance and insulin response.
12
Q
Treatment of fats with a strong base to give salts of fatty acids (soap)
A
Saponification
13
Q
Polyunsaturated fatty acids.
A
Fatty acids which contain two or more double bonds between the C atoms in the chain.
14
Q
Animal starches
A
Glycogen
15
Q
Virtually all enzymes are ______.
A
Proteins
16
Q
What are dietary carbohydrates?
A
Organic compounds containing carbon, oxygen, and hydrogen.
17
Q
Major minerals
A
> 100 mg/day; Na, Ca, P, K, Mg
18
Q
The role of enzymes
A
Catalysts of nearly all reactions of life (digestion, metabolism, biosynthesis, etc.)
19
Q
Very low food security.
A
Eating patterns become disrupted and food intake reduced.
20
Q
Which type of gluten proteins grant elasticity?
A
Prolamins
21
Q
The three general types of fats.
A
Saturated, unsaturated, and trans.
22
Q
The ideal ratio of omega 6:3 fatty acids.
A
4:1
23
Q
Functions of Cu
A
Part of many enzymes, iron metabolism
24
Q
The number of crystal forms of cocoa butter.
A
6
25
The micronutrient-rich component of whole grain.
Germ
26
The subunit of proteins
Amino acids
27
The break down of glycogen.
Glycolysis
28
The four flavor and color reactions of carbs.
Enzymatic browning, caramelization, Maillard reaction, Strecker degradation.
29
Four reasons food scientists are important.
Ensuring food is safe, affordable, available, and accessible.
30
Maltose is a (mono/di)saccharide.
Di
31
How do glutelins make dough stronger?
Form S-S crosslinks during kneading.
32
Vitamins
Low molecular weight organic compounds that human require in small amounts for normal metabolism.
33
Enzymatic browning reactions
A natural process of decay in which carbs are no longer protected by water and become oxidized or chemically dehydrated, forming intermediaries that polymerize to dull, brown, humic substances.
34
Marketing and sales
Activities that inform, induce, and facilitate buyers.
35
Three types of commercial caramel colors.
Acid fast caramel, brewer's color, and baker's color.
36
Functions of Zn
Enzymes needed for making proteins and DNA, tase perception, wound healing, fetal development, sperm production, growth/sexual maturation, immune health
37
Acidosis
Lipolysis and ketogenesis increase acidity in blood and tissues; causes irreversible cell damage.
38
Which is more rapidly digested, amylopectin or amylose?
Amylopectin
39
The difference between caramelization and the Maillard reaction.
Maillard reaction takes place in the presence of amino compounds.
40
Saponification
Treatment of fats with a strong base to give salts of fatty acids (soap)
41
The Malthus Theorem.
Population grow exponentially, while production grows linearly. Exponential population growth will self-correct through war, famine, and disease.
42
Functions of Fe
Hemoglobin, energy metabolism
43
The proportion of children in developing countries that are underweight.
1/4
44
Energy yield from carbs.
4 kcal/g
45
Complementary proteins
Proteins mixed together to have better essential amino acid mixture than either alone.
46
Ketosis
Burning fat for energy instead of sugar.
47
Peptide bonds take place via ______ reactions.
Dehydration
48
After dilution with water, the percentage of fat will ______.
Decrease
49
The proportion of the world population subject to hunger.
1/7
50
Phenolic compounds
Antioxidants and plant pigments
51
Omega refers to _____.
The number of C atoms from the end before a double bond.
52
Functions of P
Bones/teeth, found in every cell, acid-base balance
53
Lipids
Oil-soluble biological compounds.
54
Functions of Se
Part of enzymes, antioxidant
55
Energy yield of proteins
4 kcal/g
56
Common alternative protein sources around the world.
Soy, insects, blood
57
Secondary protein structure is due to ________.
Hydrogen bonding between amino acids within the chain.
58
Which type of proteins are structural (muscle, connective tissue, hair)?
Fibrous
59
Pathogen microorganisms require a water activity _____ to grow.
Greater than 0.86
60
The range of water activity values.
0-1
61
Definition of a food desert.
An urban area in which it is difficult to buy affordable or good-quality fresh food.
62
Polysaccharides composed of multiple types of monomers.
Heteropolysaccharides
63
How beta-sheets grant strength.
Pleated folds.
64
(T/F) Unsaturated fatty acids fit together orderly.
False; saturated fats have no bends (no double bonds) and therefore pack together nicely, allowing them to be semi-solids at room temp.
65
What foods (2 groups) are most commonly wasted?
Fruits & vegetables, and seafood.
66
Functions of I
Thyroid hormone, which regulates growth, development, metabolism
67
(T/F) Some vitamins can be synthesized in sufficient quantities by humans.
False; must be obtained from diet
68
Water soluble vitamins
B (1,2,3,5,6,7,9,12), C
69
The functions (7) of triglycerides in food.
Source of energy, texture, component of adipose tissue, provide essential fatty acids, provide fat soluble vitamins, flavoring, heat transfer agents.
70
Glycemic index
A measure of how quickly blood sugar levels rise after consumption of a particular type of food, relative to pure glucose (GI = 100).
71
Operations
Activities required to transform inputs into outputs
72
Functions of Ca
Bones/teeth, muscle contraction/relaxation, nerve functioning, blood clotting, blood pressure regulation, immune system health.
73
Tertiary protein structure.
Three-dimensional folding pattern of a proteins due to side chain interactions.
74
The number of essential vitamins
13
75
Trace minerals
<100 mg/day; Fe, I, Zn, Se, etc.
76
Higher marbling = _____ quality
Higher
77
Dietary purposes of protein.
Source of amino acids, source of calories.
78
How do carbs provide stored energy?
Extra carbs are transformed into glycogen; stored in liver and muscles.
79
An 18:2 fatty acid is _____.
Polyunsaturated.
80
The definition of food science.
The study of the substances we eat, their makeup, and the processes used to alter them.
81
Marginal food security
Occasional problems or anxiety about accessing adequate food, but quality, variety, and quantity not substantially reduced.
82
Reasons (4) for food processing.
To make food suitable to taste, add nutritional value, extend shelf life, and new product development (market share competition).
83
Disaccharides
Simples carbs (sugars) comprised of two monomers.
84
The formation of glycogen
Glycogenesis
85
The fiber-rich component of whole grain.
Bran
86
(Water/Fat) soluble vitamins are readily excreted in urine.
Water
87
Fats and oils.
Subset of lipids: triglycerides
88
Proximate analysis
Determines amount of major components without regard to the identity of the subcomponents. i.e., total protein, total fat, etc.
89
The most common illnesses resulting from consumption of contaminated food.
Diarrheal diseases.
90
Lactose is a (mono/di)saccharide.
Di
91
Inbound logistics
Relationships with suppliers and activities required to receive, store, and disseminate products.
92
Two types of enzymatic browning reactions
Oxidative and non-oxidative.
93
Lipid oxidation takes place at (high/low) water activity.
Low
94
Enzyme activity, mold growth, and microbial growth take place at (high/low) water activity.
High
95
Proteins are composed of _____.
Amino acids
96
Secondary protein structure.
Local folding of the polypeptide chain into helices or sheets.
97
Tertiary protein structure is caused by what interactions (4)?
Sulfide crosslinks (disulfide bonds), salt bridges, hydrophobic reactions, hydrogen bonding.
98
Three main types of proteins.
Fibrous, globular, membrane.
99
High food security
No problems or anxiety about consistently accessing adequate food.
100
What demographic is most susceptible to deaths from foodborne illness?
Children <5
101
The essential fatty acids
Linoleic and linolenic
102
Fat soluble vitamins
A, D2/D3, E, K
103
Protein denaturation (does/does not) break peptide bonds.
Does not.
104
Quaternary protein structure.
Protein consisting of more than one amino acid chain.
105
Which protein types are soluble in water?
Globular
106
Difference between food composition and food formulation
Composition refers to what is found, formulations refers to what you put in (ingredients).
107
Protein denaturation
The disruption of secondary and tertiary structures due to heat or acidity.
108
Glycogenesis
The formation of glycogen.
109
Amino acid chains are broken down by _____.
Hydrolysis
110
Food composition
The detailed analysis and compilation of the nutritional components present in food, including macronutrients, micronutrients, and other food components, used for various purposes like elevating nutritional status and monitoring food supplies.
111
The sought after crystalline form of cocoa butter.
Type V
112
The subunit of carbs.
Monosaccharides
113
An 18:1 fatty acid is _____.
Monounsaturated.
114
Sucrose is a (mono/di)saccharide.
Di
115
Which type of gluten proteins grant strength?
Glutelins
116
The major differences (4) between cis and trans unsaturations.
Different shapes, different chemistries, broken down by different enzymes, and trans are formed synthetically during hydrogenation while cis occur naturally.
117
Function of S
Protein molecules
118
Risks of carb deficiency.
Acidosis, ketosis, starvation, hypoglycemia.
119
Added properties of secondary protein structure.
Strength, flexibility.
120
Risks (7) of excessive carb consumption.
Continuous secretion of insulin from the pancreas, obesity, insulin resistance, high blood pressure, high cholesterol, heart disease, prostrate/breast cancer.
121
What percentage of total calories is recommended to be derived from saturated fats?
<10%
122
Total carbs includes _____.
Starch, sugar, and fiber.
123
What monomers are in lactose?
Glucose and galactose
124
The number of essential amino acids.
8-10
125
The functions of Na.
Fluid balance, nerve transmission, muscle contraction.
126
Low food security
Reduced quality, variety, and desirability of diets, but quantity and normal eating patterns not substantially disrupted.
127
Refined grain contain only _____.
Endosperm.
128
Aspects (5) of the value chain
Inbound logistics, operations, outbound logistics, marketing and sales, and service.
129
The three parts of whole grain.
Bran, endosperm, germ.
130
Moisture content
Total amount of water in a food, free + bound, expressed as percent moisture.
131
Functions of Mg
Bones, making protein, muscle contraction, nerve transmission, immune system health
132
The structure of triglycerides
Three fatty acids attached to a glycerol
133
The most abundance and diverse class of organic compounds.
Carbs
134
Carbs are stored as _____ for plants and ____ for humans.
Starch; glycogen
135
The primary energy source for humans.
Carbs
136
(Water/Fat) soluble vitamins are not stored in the body.
Water
137
Amylose is (branched/unbranched).
Unbranched.
138
(Water/Fat) soluble vitamins can accumulate in the body and lead to hypervitaminosis.
Fat
139
The four elements of food security.
Availability, access, utilization, and stability across the other parameters.
140
The major critical roles (4) of carbs.
Main energy source, provide stored energy, preserve muscle, and promote digestive health (fiber).
141
Glycolysis
The break down of glycogen.
142
The two forms of carbs.
Complex carbs, simple sugars.
143
Micronutrients
Nutrients required in milligram or microgram amounts
144
Most enzyme names end with _____.
"ase"
145
Dietary fiber
Carbs that are resistant to digestion and absorption in the small intestine with complete or partial fermentation in the large intestine.
146
The two types of plant starches.
Amylopectin and amylose
147
Service
Activities required to keep the product or service working effectively after it is sold and delivered.
148
Strecker degradation involves what two reactions?
Transamination and decarboxylation
149
Fatty acid structure.
A hydrocarbon chain tipped with a carboxyl group.
150
The process used to remove fatty acids from glycerol during digestion.
Hydrolysis
151
An 18:0 fatty acids is ______.
Saturated.
152
Marbling
The intermingling or dispersion of fat within the lean meat.
153
(T/F) The world's population growth is out-pacing food production.
False; the other way around
154
Organic compounds containing carbon, oxygen, and hydrogen.
Carbs
155
Things (2) Malthus missed in his theorem.
The application of the Industrial Revolution in food production (Green Revolution), the development of modern medicine.
156
Energy yield of fats and oils.
9 kcal/g
157
The three components of amino acids.
Acid group, amino group, R group.
158
Proteins are broken down into _____.
Amino acids
159
The 6 approved sugar substitutes.
Stevia, aspartame, sucralose, neotame, acesulfame potassium, and saccharin; also xylitol and sorbitol, other sugar alcohols.
160
Supplementary proteins
Proteins that supply a limiting amino acid to make a better balance of essential amino acids.
161
Recommended daily amount of fiber.
25-30 g.
162
Hydrolysis
Break down of amino acid chains by chemical or biochemical insertion of a water molecule.
163
Which microbial pathogens (3) are responsible for ~75% of food-related deaths?
Salmonella, Listeria, and Toxoplasma.
164
Functions of Cl
Fluid balance, stomach acid
165
(T/F) Amino acid chains can be linear or branched.
False; only linear
166
Common secondary protein structures.
Alpha-helix, beta-pleated sheet
167
Fructose is a (mono/di)saccharide.
Mono
168
Ways (3) that an understanding of food science can make people better consumers.
Inform buying/selection, storage, and preparation of food.
169
Triglycerides
Fats and oils
170
Glucose is a (mono/di)saccharide.
Mono
171
Gluten proteins
Prolamins and glutelins.
172
Caramelization
A complex group of reactions that are the result of direct heating of carbs
173
The percentage of food waste in the US.
40%
174
The proportion of people worldwide that fall ill to foodborne disease each year.
1/10
175
The subunit of triglycerides
Fatty acids
176
Types of protein in wheat.
Albumins, globulins, prolamins, and glutelins.
177
Major differences between simple and complex carbs (other than the number of monomers).
Complex carbs are not sweet, and are insoluble in water.
178
Amino acids are linked together by _____.
Peptide bonds
179
Common fat substitutes (2)
Simplesse, Olestra
180
Water activity
Amount of free (available) water in a food, important to shelf-life and microbial growth.
181
Polysaccharides composed of a single type of monomer.
Homopolysaccharides
182
What monomers are in maltose?
Two glucoses
183
Heteropolysaccharides
Polysaccharides composed of multiple types of monomers.
184
(T/F) Saturated fatty acids may have doubles bonds between the C atoms in the chain.
False; all are saturated with protons.
185
Which secondary protein structure bestows strength and low solubility in water?
Alpha-helix.
186
Browning of sugars in the presence of amino compounds, causing sugars to brown more rapidly.
Maillard reaction
187
Polysaccharides
Complex carbs; polymers with hundreds or thousands of monosaccharide units (monomers).
188
Amylopectin is (branched/unbranched).
Branched
189
What explains the disproportion between food production and population growth?
Food waste.
190
Glycemic load
A measure that accounts for the amount of carbs in a portion together with how quickly it raises blood sugar (GI).
191
Broad goals (4) of food scientists' work with other scientists.
Discover new plants/animals as food sources, develop new products, improve existing food products, and extend shelf life of food.
192
Essential fatty acids
Linolenic and linoleic
193
What part of amino acids determines its identity?
The R group.
194
Which type of proteins are used in transporters and receptors?
Membrane
195
Homopolysaccharides
Polysaccharides composed of a single type of monomer.
196
Which protein types of insoluble in water?
Fibrous and membrane.
197
What monomers are in sucrose?
Glucose and fructose
198
Modern food analysis
Uses techniques like chromatography, mass spec, IR spectroscopy, NMR, to provide much more detailed analysis than proximate analysis.
199
What enzymes are used to break down triglycerides in digestion?
Lipase
200
Definition of food technology.
The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
201
A carbohydrate unit is _____.
15 g carbs
202
A natural process of decay in which carbs are no longer protected by water and become oxidized or chemically dehydrated, forming intermediaries that polymerize to dull, brown, humic substances.
Enzymatic browning reactions
203
The carb-rich component of whole grain.
Endosperm.
204
Primary protein structure.
Sequence of a chain of amino acids.
205
The crystalline form of cocoa butter responsible for "chocolate bloom."
Type VI
206
How do triglycerides enable heat transfer during frying?
Large molecules that cannot evaporate, can be heated to very high temperatures.
207
Free vs. bound water
Bound water is chemically bound to food constituents, reduced mobility, not available to microbes.
208
Browning reactions take place at moderately (high/low) water activity.
High
209
The most compact form of chemical energy
Fats and oils
210
The original source of all food on the planet.
Carbs
211
Galactose is a (mono/di)saccharide.
Mono
212
The disruption of secondary and tertiary structures due to heat or acidity.
Protein denaturation
