Test 2: Chapter 4

Question 0

What are the 5 major food nutrients?

Answer 0

Fats 
Proteins 
Carbs
Vitamins
Minerals

Question 1

What are the food scientists view on the nutritive aspects of food?

Answer 1

Important nutrients of food and the man’s needs for these.
Stability if the important nutrients and the amounts of each destroyed by processing. Ex- heat/or air is destructive to vitamin C

Question 2

___ is the major constituent from a % standpoint and is necessary for the human body to utilize the 5 major nutrients.

Answer 2

Water

Question 3

Man’s energy comes from what?

Answer 3

Carbs
Fats
Proteins

Question 4

What is a small calorie?

Large calorie?

Answer 4

Amount of heat needed to raise temp of 1g water 1 degree C

Found in food- amount of heat needed to raise 1000g water 1 degree C

Question 5

What is the instrument used to determine the energy in foods and feeds?

Answer 5

Bomb calorimeter

Question 6

What are the large calories per gram in fat?
Protein?
Carbs?

Answer 6

9
4
4

Question 7

The need for calories by our food include what?

Answer 7

Body heat
Body tissue synthesis
Energy for work

Question 8

What is the cheapest calorie?

Most expensive?

Answer 8

Carbs

Proteins

Question 9

What are the major contributions of carbs to us?

Answer 9

An economical source of energy
Helps the body use fat efficiently
Has a sparing effect on proteins

Question 10

___ proteins are superior to ___ plant proteins because there are more essential amino acids in them, thus making them more complete proteins. Like an egg.

Answer 10

Animal

Plant

Question 11

What is the essential fatty acid and why do we need it?

Answer 11

Linoleic

Have to have it for healthy skin and growth

Question 12

What is the vitamin A deficiency called? What are it’s sources?

Answer 12

Night blindness

Meats and beta carotene

Question 13

What are beta carotene sources?

Answer 13

Milk, green leafy vegetables, fish and plants

Question 14

Beta carotene is a ___ to vitamin A. The body will convert it to vitamin A.

Answer 14

Precursor

Question 15

What is vitamin D known as? What is the deficiency? What are its precursors and sources?

Answer 15

Sunshine vitamin
Rickets
Sterols
Milk, liver, fish

Question 16

What is vitamin E imprtant for? It is a strong ___. What are its sources?

Answer 16

Healthy skin
Antioxidant
Vegetable oils

Question 17

What is the vitamin K deficiency and its sources?

Answer 17

Blood won’t clot

Spinach

Question 18

What are the water soluble vitamins?

Answer 18

C, B, niacin

Question 19

What is vitamin C? What is the deficiency and sources?

Answer 19

Ascorbic acid
Scurvy- bleeding of gums/tooth loss
Orange juice and tomato juice

Question 20

What is vitamin B1? What does the deficiency cause? What are its sources?

Answer 20

Thiamin
Disease beri-beri- nervous disorder
Egg yolk, liver and pork

Question 21

Vitamin B1 is sensitive to what?

Answer 21

Sulfur dioxide (SO2), because we use SO2 as an anti-microbial agent as well as a color preservative in foods. SO2 destroys vitamin B1.

Question 22

What is vitamin B2 and what do we need it for? What are its sources?

Answer 22

Riboflavin
Need it for normal growth and healthy skin
Milk, liver and eggs

Question 23

What does niacin help prevent? What are its sources?

Answer 23

Pellagra- skin sores and nervous seizures

Red meats and coffee

Question 24

What is calcium needed for? What is a source?

Answer 24

Needed for strong bones and teeth, also for the proper clotting of blood. Milk

Question 25

What does phosphorus control and act as?

Answer 25

Controls pH of blood and acts as a buffer

Question 26

What ties up the calcium in spinach and rhubarb and does not get absorbed into the body?

Answer 26

Oxalic acid

Question 27

When it comes to calcium and phosphorus, ___ and ___ play important roles in absorption of ___ from our ___ ___.

Answer 27

Vitamin D and lactose Calcium Intestinal tract

Question 28

Iron is a component of what? What is a source of iron?

Answer 28

Blood hemoglobin | Liver

Question 29

What is blood hemoglobin?

Answer 29

A protein in blood that contains iron and carries oxygen to the cells

Question 30

___ aids in our utilization of iron.

Answer 30

Copper

Question 31

Iodine is an essential part of what? What is its deficiency?

Answer 31

Thyroid hormone | Goiter

Question 32

What does fluorine aid in? How much can be added to water to greatly reduce tooth decay?

Answer 32

Having sound teeth that are resistant to tooth decay. | 1 ppm

Question 33

Water carries ___ to the cells and ___ ___ away from the cells.

Answer 33

Nutrients | Waste products

Question 34

How much of the human body weight is water?

Answer 34

60%

Question 35

How long can we survive without food? Water?

Answer 35

5 weeks | 5 days

Question 36

Cooking losses of some essential nutrients, like ___, can be more than __

Answer 36

Vitamins | 75%

Question 37

In modern food processing operations, any nutrient loss seldom exceeds ___

Answer 37

25%

Question 38

What can destroy vitamins?

Answer 38

Steam tables