Test 3 Flashcards
1
Q
factors affecting planning of balanced diet
A
food’s
- availability
- origin
- chemical composition
- predominant function
- how to combine them
2
Q
Cereals
A
- rice
- wheat
- maize
3
Q
staple food of nearly half the population
A
rice
4
Q
food for cattle and poultry
A
maize
5
Q
why is maize used as a fodder
A
- it’s rich in fats
2. it’s cheaper
6
Q
cereal: role
A
- main source of energy - carbohydrates - 350 kcal per 100 gms
- gives significant proteins 6-12 of total
- minerals
- vitamin b complex
7
Q
energy per 100 g (cereals)
A
350 kcal
8
Q
yellow variety of maize
A
has carotene
9
Q
cereals - % nutrition in terms of total food an average indian takes
A
energy -70-80
proteins- 50
10
Q
cereal proteins
A
deficit in lysine
11
Q
maize proteins
A
deficit on lysine and Tryptophan
12
Q
leucine in maize
A
interferes with niacin formation
- pellagragenic
13
Q
complementary action
A
cereal and pulses - balanced and complete protein
14
Q
milled rice
A
bran, husk, germ removed
- increased storage life
- low spoilage
- altered taste, texture
15
Q
parts of rice grain
A
- grain (embryo)
- inner endosperm
- outer pericarp and aleurone layer
16
Q
endosperm of rice grain
A
contains starch
17
Q
pericarp aleurone layer and germ of rice grain contains
A
- essential nutrients
18
Q
protein content of rice
A
6-9%
19
Q
rice protein - quality
A
more lysine than other cereals - better
20
Q
vitamins in rice
A
vitamin B complex
21
Q
types of rice
A
husked, undermilled or home pounded, raw milled
22
Q
undermilled / home pounded rice - polishing
A
7% removed
23
Q
milled rice - polishing
A
14% removed
24
Q
effect of milling on rice’s protein
A
loss of 15%
25
effect of milling on rice's thiamine
loss of 75%
26
effect of milling on rice's riboflavin
loss of 60%
27
effect of milling on rice's niacin
loss of 60%
28
people eating milled rice are prone to
beri beri
29
what kind of rice should be eaten
under milled or parboiled
30
effect of washing rice in excess water
loss of 60% of water soluble vitamins
31
effect of cooking in excess water and then draining away the water
loss of b complex vitamins
32
rice cooking - instructions -
1. one part rice
| 2. two parts water
33
parboiling - definition
partial cooking in steam
34
parboiling - hot soaking process technique recommended by
central food technological research institute, mysore
35
parboiling - hot soaking water technique - steps
1. temp 65-70 degree C
2. soak paddy in a container
3. 3-4 hours
(swell grain)
4. drain water
5. steam in same container for 5-10 min
6. dry
7. home pound or mill
36
advantage of parboiling
1. steaming - vitamins and minerals of aluerone layers are driven in to the endosperm - milling won't lead to loss of nutrients now
2. drying - germ gets attached to grain firmly and also, the rice grain hardens. starch is gelatinised
37
hard rice grain - advantage -
1. resistance to insects
| 2. storage suitable
38
advantage of starch gelatinisation
improvement of keeping quality
39
disadvantage of older parboiling methods
off flavour smell
40
modern methods of parboiling - advantage
no smell
41
wheat - types
whole wheat atta
| refined maida, white flour (70% extraction)
42
protein content of wheat
9-16 %
43
limiting amino acids in wheat proteins
1. lysine
| 2. tryptophan
44
processing of wheat flour
1. whitens flour
| 2. loss of vitamins and minerals occur
45
how to increase the quality of maize protein genetically
1. introduction of opaque - 2 gene
46
protein quality of maize
1. increased leucine
| 2. decreased lysine and tryptophan
47
nutritive composition of maize
1. energy
2. protein
3. fats
48
maize use -
1. corn flakes
2. desserts
3. custards
49
Millets
1. smaller grains
2. ground
3. outer layer is not removed
50
millets - examples
1. jowar/ sorghum
2. bajra/ pearly millets
3. ragi
4. kodo
5. minor millets/ pseudocereals
51
jowar - other names
1. sorghum
2. kaffir corn
3. milo
52
jowar % protein content
9-14 %
53
protein quality of jowar
1. low lysine , threonine
| 2, high leucine
54
jowar is primarily consumed in
1. telangana
| 2. marathawada
55
Bajra is primarily consumed in
northern and peninsular india
56
Bajra protein content %
10-14 %
57
nutritive value of bajra
1. deficit lysine and threonine
2. high vitamin B complex
3. Calcium
4. iron
58
Ragi - nutritive advantage
high calcium
59
Ragi is primarily consumed in
andhra and karnataka as porridge
60
cheapest millet
ragi
61
pulses
1. grams
2. lentils
3. peas
4. beans
lathyrus sativus
62
lathyrism
1. common in madhya pradesh, uttar predesh and bihar
| 2. due to excessive consumption of kesari dal
63
protein value of pulses -
20-25%
1. more quantity of protein than egg, meat, fish
2. inferior quality than animal proteins
3. rich in lysine, minerals, vit B complex (riboflavin, thiamine)
4. poor in methionine and cysteine
64
germinating of pulses
1. increase vitamin C and B
65
fermentation of pulses
1. increase riboflavin, thiamine and niacin
66
poor man's mea
pulses
67
maximum energy among pulses
soyabean (432 kcal)
68
maximum proteins among pulses
soyabean (43.2 g)
69
maximum fat among pulses
soyabean (19.5 g)
70
maximum calcium among pulses
horse gram (287 mg)
71
maximum iron among pulses
soyabean (10.4 mg)
72
maximum thiamine among pulses
soyabean (0.73 m)
73
maximum riboflavin among pulses
soyabean (0.39 mg)
74
maximum niacin among pulses
peas dry (3.4 mg)
75
maximum vitamin C among pulses
bengal gram (3 mg)
76
antinutritional factors in pulses
1. phytates
| 2. tannins
77
how are anti nutritional factors destroyed
by applying heat
78
high oligosacchrides in pulses cause
flatulence
79
soyabean nutritive profile
1. 40% protein
2. 20 % fats
3. 4% minerals
4. limiting amino acid is methionine
80
soyabean - ways of eating
1. as a dal
2. chappati atta
3. soyabean milk and curd
81
function of vegetables
1. protective
82
vegetables - nutritive content
1. high vitamin
2. high mineral
3. green peas, beans - good sources of protein
4. dietary fibers
83
Types of vegetables
1. green leafy
2. roots and tubers
3. others
84
green leafy
palak, amaranth, cabbage, methi
85
nutritive value is directly proportional to
green color of the vegetable
86
green leafy - nutritive profile
1. carotenes
2. calcium
3. iron
4. vitamin c
5. riboflavin
6. folic acid
7. 2-4 % proteins (lysine)
8. high water content
9. high dietary fibers
87
limiting amino acids in green leafy
1. sulfur containing amino acid
88
antinutritional factors of green leafy
oxalates (decrease calcium and iron absorption)
89
calorific value of green leaves
25-30 kcal per 100 g
90
RDA green leafy
40 g
91
roots and tubers
1. potatoes
2. yams
3. sweet potato
4. colocasia
5. carrots
6. onions
7. radish
8. topioca
92
carrots - vitamin A
beta carotenes are high
93
roots and tubers - role
1. subsidary food
| 2. needs to be supplemented by foods rich in protein
94
RDA of roots and tubers
50-60 g
95
other vegetables
1. brinjals
2. tomatoes
3. cauliflower
have vitamins and minerals
4. beans
5. drumsticks
6. green mangoes have many many many many many many many many many many many many many many many ok maybe not many but fairly enough iron
96
RDA of other vegetables are
60-70 g
97
nuts example
1. ground nut
2. walnut
3. coconut
4. pistachio
5. almonds
6. cashew nuts
98
oil seeds example
1. sunflower
2. cottonseeds
3. mustard
4. sesame
5. maize
99
nutritive profile of nuts and oil seeds
1. fats - high quantity - essential fatty acids
| 2. proteins- high quality - small amount
100
nuts - nutritive profile
1. fats
2. proteins
3. B complex
4. Calcium
5. phosphorous
6. iron
7. cellulose
101
oils - nutritive profile
1. fats with essential fatty acids
| 2. proteins
102
fats % of walnut
64.5%
103
fat % of almond
58.7 %
104
fat % of cashew nut
46.9%
105
fat % of peanut
40%
106
highest protein content among nuts
ground nut
107
ground nut protein content %
26.7 %
108
nuts which are good sources of iron
1. cashew
| 2. almond
109
best source of iron - nuts
pistachio - 14 mg per 100 g
110
how to make foods rich in proteins from oil seeds
1. after oil extraction
| 2. residues (oilseed cakes) can be formulated into food rich in proteins which is also acceptable
111
food rich in protein made from oil seeds
1. indian multipurpose foods
2. balahar
3. balanced malt food
112
nuts - digestibility
not much because of
1. cellulose
2. fats
113
peanuts - storage
dry and then store proeprly to avoid aspergillus flavus
114
fruits - function
1. protective
115
fruits - nutritive value
1. vitamins
2. minerals
3. organic acids
4. cellulose
116
special feature of fruit
1. can be eaten raw - nutrients will be available
117
fruits - vitamins C
1. orange
2. gauva
3. amla
118
orange RDA
one medium sized
119
fruits containing carotenes
papaya and mango
120
minerals present in fruits
1. sodium
2. potassium
3. calcium
4. iron
121
fruits containing calcium
1. sitaphal
2. raisins
3. dates
4. apricots
122
fruits containing iron
1. raisins
2. dates
3. apricots
123
effect of fruits on urine
it alkalinize the urine
124
fruits rich in carbohydrates
1. bananas
| 2. mango
125
pectin rich fruit -
guava
126
use of pectin -
preparation of fruit jellies
127
fruit sugar - quality
1. easily digestible
| 2. rapidly absorbed
128
fruit sugar - quantity
directly proportional to the ripeness
129
role of fruit cellulose
facilitate bowel movement
130
RDA
85 g of fresh fruit
131
aim of nutritional education regarding fruits
1. intake of seasonal fruit
| 2. expensive fruits doesn't equal nutritive fruit automatically
132
fruit with maximum calories
almonds - 655 kcal per 100 g of edible portion
133
fruit with maximum calcium
almond - 230 mg
134
fruit with maximum iron
raisin 7.7 mg
135
fruit with maximum carotene
papaya 2740 mcg
136
fruit with maximum vitamin C
amla - 600 mg
137
animal foods - nutritive profile
1. proteins - all essential amino acid
2. fats - a lot
3. vitamins - some
4. minerals - some
5. B12 - exclusive to animal foods
138
nearly perfect foods
1. cow's milk
| 2. hen's eggs
139
Milk - nutrition profile
1. best, complete
2. blend of all nutrients required for growth and development
3. retinol and vitamin D source
4. lactose
5. all known minerals
6. all vitamins except vitamin C
140
chief protein of the milk
1. casein in form of calcium caseinogenate
2. lactalbumin
3. lactoglobulin
141
animal milk protein : human milk protein
3:1
142
quality of animal milk proteins
1. has all essential amino acid
143
quality of human milk nutritive advantage
1. has all essential amino acid
2. has more tryptophan and sulfur containing amino acids (especially cysteine)
3. higher linoleic and oleic acid
4. has more sugar
144
fat % content of human milk
3.4 %
145
fat % content of buffalo milk
8.8%
146
lactose
1. less sweet
| 2. easily fermented by LAB
147
minerals in milk
1. all
2. particularly calcium
3. very less iron
148
minerals in milk
calcium, iodine, sodium, phosphorous, potassium, copper, cobalt, magnesium
149
highest % content of fats
buffalo's milk - 6.5 g
150
highest % content of protein
buffalo milk - 4.3 g
151
highest % content of lactose
human milk - 7..4 g
152
highest % content of calcium
buffalo's milk 210 mg
153
highest % content of iron
human milk - 0.4-0.5 mg
154
highest % content of vitamin C
human milk - 3 mg
155
highest % content of minerals
animal milk - 0.8 g
156
highest % content of water
human milk - 88 g
157
highest % content of energy
buffalo's milk 117u kcal
158
Milk products
1. khoa
2. cheese
3. butter
4. ghee
5. ice cream
6. whoel milk
7. dried and condensed milk
159
skimmed milk
1. fat content is removed
2. vitamins are removed
protein and calcium is present
160
toned milk
1 part water
1 part natural milk
1/8 part skimmed milk
1. stirred
2. pasteurized
- cheaper
- equivalent to cow's milk
161
vegetable milk
1. soyabean
| 2. ground nut
162
techniques to prepare vegetable milk
perfected by central foood technological research institute mysore
163
eggs- nutritive profile
1. all nutrients except vitamin c and carbohydrates
164
egg - composition
12 % - shell
58% egg white
30% - egg yolk
165
60 g of egg - nutritive profile
70 kcal of energy
1. 6 g proteins
2. 6 g fats
3. 30 mcg calcium
4. 1.5 mg iron
5. all vitamins except vitamin c
6. calcium
7. phosphorous
8. iron
9. zinc
166
quality of egg proteins
1. all essential amino acids are present
2. in right proportion
egg protein is taken as the standard protein
167
NPU (digestibility x biological value ) for egg
100
168
NPU for meat
80
169
NPU for milk
75
170
antinutrititve factor
avidin (prevent biotin absorption)
171
avidin is destroyed by
boiling
172
why is cooked egg better
raw egg cannot be assimilated in intestine
173
cholesterol content of egg
250 mg /egg
174
fish protein content
15-25%
175
fish protein quality
1. satisfactory amino acid balance
| 2. good biological value
176
fish fats - content
1. vitamin A
2. vitamin D
3. unsaturated fatty acids
177
fish bones - content
1. calcium
2. phosphorous
3. flourides
178
fish iron % content
0.7 - 3 mg per 100 g
179
sea fish - mineral- oysters, lobsters
iodine
180
meat protein content -
15- 20 %
181
meat- protein quality
1. good source of all essential amino acids
182
iron content in meat
1. heme
| 2. 2-4 mg per 100 g
183
meat - nutritive profile
1. protein
2. iron
3. fat (non essential)
4. zinc
5. vitamin B
6. phosphorous
7. calcium
184
calcium content of meat
10-25 mg per 100 g
185
goat's protein content
21.4 g per 100 g
186
fats content in hen's egg
13.3 g per 100 g
187
mineral content in fish
1.5 g per 100 g
188
nutritive profile of fats and oils
1. energy
| 2. fat soluble vitamins A, D
189
animal origin fats - nutritive profile
1. saturated fatty acids
190
plant source fats - nutritive profile
1. . PUFA
| 2. no vitamins
191
red palm oil - vitamin content
1. carotene
192
hyrdrogenated fats
1. vanaspati
193
margarine
1. made from vegetable oil
| 2. fortified with vit A, D
194
sugar
1. carbohydrate food
| 2. produced from sucrose - india/ sugar beet - elsewhere
195
refined sugar -
pure sucrose
196
jaggery
1. prepared from sugarcane
197
jaggery - nutritive profile
1. sugar
2. carotene
3. iron (derived from cooking pans)
198
honey - nutritive profile
1. 75% sugar
- fructose
- sucrose
199
condiments and spices
1. stimulate appetite
2. enhance palatability
3. essential oils in it - carminative - aids digestion
200
excessive use of condiments and spices cause
peptic ulcers
201
condiments and spices
1. asfoetida
2. cardamom
3. chillies
4. garlic
5. cloves
6. ginger
7. mustard
8. pepper
9. tamarind
10. turmeric
202
beverages
appreciated for
1. flavour
2. stimulating property
203
fruits - types
1. fresh
| 2. dry
204
types of beverages
1. coffee, tea, cocoa
2. soft drinks - aerated water, pepsi cola, lemonade, fruit juices
3. alcoholic beverages - rich in calories
205
coffee- nutritive content
1. caffeine 0.6- 2 %
2. volatile oils (caffeol)
3. tannic acid
206
coffee bean tanin is destroyed by
roasting the coffee beans
207
aroma of coffee is because of
1. destroying of tanin
| 2. protein coagulation
208
role of coffee
1. stimulant of cns
209
tea - types
1. black
| 2. green
210
green tea is used in - places
1. assam
2. japan
3. china
211
what type of tea is more astringent
green tea
212
composition of tea
1. caffeine - 2-6%
2. tannic acid - 6-12 %
3. theophylline
4. essential volatile oils - 5%
213
tea +milk
tannin in tea and casein in milk - combine - form a harmless compound
214
cocoa (beans)- nutritive profile
1. fats
| 2. threobromine ( cns stimulating)
215
protein content of 150 ml of coffee
1.8 g
216
fat content of 150 ml of coffee
2.2 g
217
carbohydrate content of 150 ml of coffee
17.8 g
218
energy content of 150 ml of coffee
98 kcal
219
types of soft drinks
1. carbonated
| 2. non carbonated
220
ingredients of soft drinks
1. carbon dioxide
2. sugars
3. citric, tartaric etc acids
4. coloring agents
5. flavouring agents
221
fruit beverages - example
1. juices
2. cordials
3. squash
cordials and squashes are needed to be diluted
222
alcoholic beverages
1. whisky
2. rum
3. beer
4. gin
5. arrack
223
beer - alcoholic content
5-6 %
224
whisky, rum ,gin, brandy - alcoholic content
40-45%
225
energy supplied by alcohol
7 kcal per gram
226
vinegar
1. nautral
| 2. synthetic
227
natural vinegar- formation
made by fermentation of
1. fruits
2. malt
3. molasses
228
acetic acid content of natural vinegar
3.7 % atleast
229
synthetic vinegar
1. LABELLED AS SUCH (according to prevention of food adulteration act)
2. should not have lead, copper, arsenic, or mineral acids
