Pulses

Question 1

what is the composition of pulses

Answer 1

Nutrient dense
high protein content (about 20-30%)
 High CHO( 50-65%)
Low fat content (about 1%)
Rich in vitamins and minerals.
Consumption in Canada remains low

Question 2

what compounds in canreduce their bioavailability

Answer 2

phytic acid, plant sterols, phenolic compounds, enzyme inhibiters, lectins:

Question 3

what is phytic acid

Answer 3

Phytic acid- main storage form of phosphorus in dry beans, it is a calcium salt, amount of phytic acid varies between o.4%- 2.06%; consumption of foods high in phytic acids influence zinc, calcium and iron bioavailability by forming insoluble mineral phytate complexes in the intestines
Phytate has antioxidant effect, may lower risk of colon cancer

Question 4

what is the difference btw western pulse consumption compared to south america, india

Answer 4

In countries such as South America and India annual pulse consumption range from 10/kg/capita to 40kg per capita (Burundi) (FAO, 2010), compared to Western diet about 3.5kg/per capita/year

Question 5

what are a few examples of pulses

Answer 5

red kidney beans, pink beans, appaloosa beans.
Bottom row: cranberry beans or borlotti, Christmas lima beans, pinto beans.yellow split peas, green lentils, green split peas.
Bottom row: brown lentils, red lentils, black-eyed peas

Question 6

why should we eat pulses

Answer 6

Pulse taste good, are nutritious, versatile and inexpensive
Low fat- majority of fatty acids are unsaturated, contain both monounsaturated and essential polyunsaturated fatty acids- much linked to lower Total cholesterol & harmful LDL (low density lipoproteins)
Rich source of vegetable protein- good hen combined with cereal proteins
High in fibre- soluble fibre forms of a gel in our digestive system, associated with delaying sugar entry into the intestines, reducing blood cholesterol levels, decreasing rates of heart diseases, plays a role in weight management
Useful for persons with coeliac diseases (requiring gluten free diet), for diabetics- complex CHO-slow release into the blood stream

Question 7

what are the barriere stoping us from consuming pulses

Answer 7

Flatulence
Caused by fermentation of prebiotic oligosaccharides in the colon to short chain fatty acids and gas
Usually subside when pulse become a part of the regular diet
Soaking/ discarding soaked water, rinse and cook degrades malabsorbed oligosaccharides
Fermentation, roasting, also improves bioavailability
Unfamiliarity
Long cooking time

Question 8

what are the four parts of a grain

Answer 8

The husk: an inedible fibrous outer layer that is removed during processing
The endosperm: the starchy mass that forms most of the kernel
The bran: a tough but edible layer covering the endosperm
The germ: the tiny embryo that forms the new plant when the seed sprouts

Question 9

what is whole grains

Answer 9

A product labeled whole grain consists of the:
Endosperm
Bran
Germ
The grain may be polished or milled to remove the bran and germ.
White rice and other polished grains are only the endosperm.

Question 10

what is wild rice

Answer 10

Not actually rice but rather the seed of an unrelated grass native to the northern United States and Canada.

Question 11

what are examples of ancient grains

Answer 11

Farro
Spelt
Kamut
Flaxseed
Buckwheat
Quinoa
Barley	
Triticale
Oats		
Amaranth
Millet

Question 12

what is the pasta method of cooking grains

Answer 12

It is so called because, like pasta, the item is cooked in a large quantity of water and drained

Question 13

what is the flavor principle

Answer 13

Flavour principles have been suggested to characterize particular culture food preferences. For example, tomato, olive oil, garlic and herbs are characteristic of certain cuisines of Mediterranean countries or regions.

Question 14

what is an example of a cultures food choice and how it has helped other populations

Answer 14

Mediterranean diet led to attempts at changing trends in food choice in the latter half of the 20th century in many industrialized countries.
These can be perceived as an attempt to use one food culture in other cultures.
Keeping aspects of the Mediterranean diet and encouraging its consumption in other cultures has been shown to be useful public health nutrition strategy

Question 15

what factors affect flavor perception

Answer 15

Temperature
Consistency 
Presence of contrasting tastes
Presence of fats
Color

Question 16

what comprimises the perception of taste

Answer 16

age (loose taste buds, stick to what you know)
Health (medication can severly change taste buds)
Smoking(can affect taste buds and reduce their ability to taste- add more salt than before)

Question 17

what are examples of recognised flavor principles

Answer 17

Chinese taste- a mixture of soy sauce, rice wine and ginger
Mediterranean wheat, olives and grapes
Thai cuisine they are fish sauce, lime and chilies
Asian Indian: garam masala (curry blend of coriander, cumin, fenugreek, turmeric, black pepper, cayenne, cloves, cardamom, Chile peppers).
Greek- lemon, onions, garlic, oregano, olive oil

Question 18

what is a seasoning

Answer 18

An item added to enhance the natural flavors of a food without changing its taste
Salt is the most common seasoning

Question 19

what is an herb

Answer 19

Herbs
Any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring
Used either dry or fresh

Question 20

what is a spice

Answer 20

Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring
Usually used in dry form, whole or ground

Question 21

how should we handle fresh herbs

Answer 21

Ready to eat foods-add as early as possible to allow the flavor to be released
Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs

Question 22

how should we handle dried herbs

Answer 22

Ready to eat foods-early in the cooking process

Cooked foods-early in the cooking process

If the recipe calls for fresh and you are using dried you need to ½ the amount.

Question 23

what are core foods

Answer 23

Food selected by a culture grouped according to how they are consumed:
Core foods- Foundation of the diet
Foods that are consumed almost daily
Staples, good examples - complex CHO
Examples???
___Rice, Taro, Cassava, ?? ……… ??
Protein items are core foods in some cultures

Question 24

what are complementary foods

Answer 24

Foods we eat to make the core palatable
Core foods tend to be bland in flavor & uniform in texture
Small amounts of complementary foods are added to boost taste, vary texture & encourage consumption.
It is hypothesized that not only do complementary foods improve the palatability of core foods, but they also increase nutritional value. Rice is often prepared with legumes & small amounts of meats in many cultures
leafy greens & abundant herbs, or tomato sauces, are added to rice, root vegetables, or pasta.

Question 25

what are secondary core foods

Answer 25

Foods that are eaten widely and often (but not daily) in a culture
Foods we eat at least once a week
Example???

Question 26

what are peripheral foods

Answer 26

Foods we eat sporadically
Usually represent personal preference rather than cultural traditions
Examples????

Question 27

what is the consumer food choice model

Answer 27

its what will afffect what a person buys: taste, cost, variety,well being,self expression, convenience