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Nutrition > Unit 4 > Flashcards

Unit 4 Flashcards

(64 cards)

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1
Q

What is the most indispensable nutrient

A

Water

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2
Q

What happens to the boiling point of water at higher altitudes?

A

Boiling point is lower and takes longer to cook food

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3
Q

Define water activity (AW)

A

The amount of free (available energy) water in foods versus the bound water

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4
Q

What is water hardness determined by?

A

Presence of mineral salts

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5
Q

TF

Hard water is alkaline

A

True

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6
Q

Temporarily hard water
VS
Permanently hard water

A

Temporarily contains bicarbonate salts
—> can be softened by boiling

Permanently contains calcium and magnesium surfaces
—> cannot be softened bc minerals are not precipitated by heat

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7
Q

How to soften permanently hard water?

A

Exchanges sodium ions for calcium and magnesium

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8
Q

Why is fluoride added to water?

A

Important in teeth and bone formation

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9
Q

Why is chlorine added to water?

A

Kills harmful microorganisms

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10
Q

Why is ozone added to water and why is it preferred over chlorine?

A

Control bacterial growth and doesn’t have the aftertaste that chlorine dies

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11
Q

Why may nitrates be present in water?

A

From fertilizers, manure and sewage

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12
Q

Why may lead be found it water?

A

Old lead pipes even though they aren’t permitted anymore

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13
Q

Why may organic chemicals be found in water?

A

Pesticides contamination

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14
Q

Why may high levels of microorganisms be found in water? What can this result in?

A

From animal and human waste. Can cause food borne illnesses

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15
Q

6 roles of water in food prep

A
  1. Solvent
  2. Cook medium
  3. Hydrolysis
  4. Basic ingredient
  5. Promotes chemical changes
  6. Cleaning agent
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16
Q

Did you watch the potato movie on YouTube

A

Yes

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17
Q

What are the uses of water in making potato chips?

A
  1. Washing potatoes
  2. Rinse the potatoes after peeled
  3. Rinse potatoes after sliced. Water contains starch which can be dried and sold. Water can be treated and reused
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18
Q

What molecules are contained in carbohydrates?

A

Carbon
Hydrogen
Oxygen

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19
Q

Carbohydrates are produce from plants during __________.

H2O and CO2 combine to make _______

A

Photosynthesis

Glucose

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20
Q

T/F scientists can reproduce photosynthesis

A

False

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21
Q

List carbohydrate foods

A 
Cereal grains and flours
Legumes
Starchy roots, tubers/stems
Fruits
Sugars
Milk products
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22
Q

List the 4 classifications of carbs

A
  1. Monosaccharides (1 unit)
  2. Disaccharide (2 units)
  3. Oligosaccharide (3-10 units)
  4. Polysaccharide (complex sugars)
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23
Q

Monosaccharides are made up of….

A

6 carbon hexoses and 5 carbon pentoses

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24
Q

Types of monosaccharides

A

Glucose
Fructose
Galactose

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25
What in glucose found in?
Most abundant sugar Fruits, plant juices, honey
26
Glucose in the body
Glucose is in the form of sugar that circulates in the bloodstream. Broken down to give body 3 products (energy, water, carbon dioxide)
27
Fructose is found in ....
Fruits, plant juices and honey Sweetest of all Very soluble and doesn’t crystallize
28
Galactose
Not normally found in free firm in foods but firms a bond with glucose to produce lactose
29
Types of disaccharides (3)
Sucrose (glucose and fructose) Maltose (glucose and glucose) Lactose (glucose and galactose)
30
Sucrose
Glucose and fructose Table sugar Extracted from sugar cane and sugar beets
31
Maltose
Glucose and glucose Found in germinating grain and corn syrup (product of starch hydrolysis) Important in production of malted beverages (beer)
32
Lactose
Glucose and galactose Milk sugar Only found naturally in milk and milk products
33
TF | Oligosaccharides are digested by human intestinal tract
false cannot be digested Results in gas formation
34
Soluble VS insoluble fibre
Can dissolve water VS doesn’t dissolve in water but absorbs water and swells
35
List the types of fibres
``` Cellulose Hemicellulose Beta-glucans Pectins Vegetable gums/hydrocolloids ```
36
Many glucose molecules linked together by beta bonds to form linear chain Most abundant type *plant wall material Can replace fat in food product
Cellulose
37
in plant cell walls Variety of different monosaccharide building blocks Help in baked goods (improve water binding of flour) Improve mixing quality, reducing mixing energy, aid incorporation of proteins and loaf volume in bread
hemicellulose
38
Polysaccharide composer of glucose units that are linked by beta bonds Less linear, more soluble in water Rich in oats and barley Form viscous hydrated mass that traps bile and reduces cholesterol absorbed by body in gastrointestinal tract Decrease rate of digestion of starch into glucose and rate of glucose absorption *helps those with diabetes bc controls blood sugar levels
Beta-glucans (homoglucan)
39
Found in cell walls and space between plant cells Galacturonic acid is the base building block Common in fruits and responsible for forming gels in jams jellies and preserves
Pectins
40
Long chain polysaccharide Various hexose and pentose sugars are building blocks Dissolve in water and produce a thickening or texture building block Can be homo-polysaccharide or hetero-polysaccharide Either straight or branched
Vegetable gums/hydrocolloids
41
List 4 types of polysaccharides
Starch Dextrin Glycogen Plant fibres
42
Plants storage form of glucose Branched/unbranched Water insoluble Provides plant with energy and humans/animals with energy when eaten
Starch
43
Two kinds of starch molecules
Amylose and amylopectin
44
Diff between amylose and amylopectin
Amylose - linear chain Amylopectin- slightly branched
45
What is gelatinization
When starch granules swell when heated in water
46
What process is responsible for the thickening that occurs when a starch pudding or sauce is cooked
Gelatinization
47
Polysaccharide that is derived from starch
Dextrins (homoglucans)
48
Define dextrinization
Commercial production of starch molecules that are partially broken down by enzymes, acid or dry heat
49
TF Dextrins can be used as fat replaces?
True
50
Animal storage of glucose Chains longer and more branched than starch Nearly undetectable in meats bc it’s rapidly broken down when the animal in slaughtered
Glycogen
51
Where is glycogen stored?
Liver and muscles temporarily until hydrolyzed to help maintain blood glucose levels or used as fuel by muscles
52
A complex mixture of cellulose, hemicellulose, beta-glycine, pectins and gums Polysaccharide
Plant fibres
53
Which fibre can help retain water, reduce evaporation rates and modify ice crystals formation Also is widely used in the food industry as fat replacers in ice cream, low cal salad dressing, and low fat foods
Vegetable gums/hydrocolloids
54
Provide examples of gums/hydrocolloids
``` Seaweed extracts Plant seed gums Plant exudates Microbial gums Modified cellulose ```
55
___% of the wheat produced worldwide is used to produce flour
75%
56
What is Durum wheat
Wheat milled to form “semolina” and used to make pasta
57
Define prebiotics
Indigestible dietary carbohydrates which are able to stimulate the growth of potentially beneficial bacteria/probiotics
58
Define Fructose-oligosaccharides (FOS)
Naturally occurring sugars found in a variety of plant foods and honey and brown sugar
59
FOS is used as “food” by the following beneficial bacteria
1 Faecium 2 Acidophilus 3 Bifidus * not able to feed harmful bacteria
60
Benefits of FOS
Lower cholesterol and triglyceride levels Reduce pH of feces Reduce CHO and lipid absorption Reduce toxic metabolites
61
Define Inulin
Natural plant extract composed of linear fructose chains with mostly one terminal glucose unit.
62
Where is Inulin digested
Undergoes completed anaerobic fermentation by bacteria in the Lg intestine
63
List 5 health benefits of Inulin
Increase bioavailability of minerals (calcium, magnesium, iron) Reduce risk of colon cancer Reduction in cholesterol and blood lipids Prevention of gastrointestinal tract infections Increase bifidobacteria
64
How is Inulin used in low fat foods?
Modifies texture to provide a creamy mouthfeel Used in yogurt, cheese, whipped cream, frozen desserts, baked goods and processed meats

Nutrition (3 decks)

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