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Flashcards in Unit 4 Deck (64)
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1
Q

What is the most indispensable nutrient

A

Water

2
Q

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

A

Boiling point is lower and takes longer to cook food

3
Q

Define water activity (AW)

A

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

4
Q

What is water hardness determined by?

A

Presence of mineral salts

5
Q

TF

Hard water is alkaline

A

True

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

7
Q

How to soften permanently hard water?

A

Exchanges sodium ions for calcium and magnesium

8
Q

Why is fluoride added to water?

A

Important in teeth and bone formation

9
Q

Why is chlorine added to water?

A

Kills harmful microorganisms

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

11
Q

Why may nitrates be present in water?

A

From fertilizers, manure and sewage

12
Q

Why may lead be found it water?

A

Old lead pipes even though they aren’t permitted anymore

13
Q

Why may organic chemicals be found in water?

A

Pesticides contamination

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

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
16
Q

Did you watch the potato movie on YouTube

A

Yes

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
18
Q

What molecules are contained in carbohydrates?

A

Carbon
Hydrogen
Oxygen

19
Q

Carbohydrates are produce from plants during __________.

H2O and CO2 combine to make _______

A

Photosynthesis

Glucose

20
Q

T/F scientists can reproduce photosynthesis

A

False

21
Q

List carbohydrate foods

A
Cereal grains and flours
Legumes
Starchy roots, tubers/stems
Fruits
Sugars
Milk products
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)
23
Q

Monosaccharides are made up of….

A

6 carbon hexoses and 5 carbon pentoses

24
Q

Types of monosaccharides

A

Glucose
Fructose
Galactose

25
Q

What in glucose found in?

A

Most abundant sugar

Fruits, plant juices, honey

26
Q

Glucose in the body

A

Glucose is in the form of sugar that circulates in the bloodstream.

Broken down to give body 3 products (energy, water, carbon dioxide)

27
Q

Fructose is found in ….

A

Fruits, plant juices and honey

Sweetest of all

Very soluble and doesn’t crystallize

28
Q

Galactose

A

Not normally found in free firm in foods but firms a bond with glucose to produce lactose

29
Q

Types of disaccharides (3)

A

Sucrose (glucose and fructose)
Maltose (glucose and glucose)
Lactose (glucose and galactose)

30
Q

Sucrose

A

Glucose and fructose

Table sugar

Extracted from sugar cane and sugar beets

31
Q

Maltose

A

Glucose and glucose

Found in germinating grain and corn syrup (product of starch hydrolysis)

Important in production of malted beverages (beer)

32
Q

Lactose

A

Glucose and galactose

Milk sugar
Only found naturally in milk and milk products

33
Q

TF

Oligosaccharides are digested by human intestinal tract

A

false

cannot be digested

Results in gas formation

34
Q

Soluble VS insoluble fibre

A

Can dissolve water VS doesn’t dissolve in water but absorbs water and swells

35
Q

List the types of fibres

A
Cellulose
Hemicellulose
Beta-glucans
Pectins
Vegetable gums/hydrocolloids
36
Q

Many glucose molecules linked together by beta bonds to form linear chain

Most abundant type
*plant wall material

Can replace fat in food product

A

Cellulose

37
Q

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

A

hemicellulose

38
Q

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

A

Beta-glucans (homoglucan)

39
Q

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

A

Pectins

40
Q

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

A

Vegetable gums/hydrocolloids

41
Q

List 4 types of polysaccharides

A

Starch
Dextrin
Glycogen
Plant fibres

42
Q

Plants storage form of glucose
Branched/unbranched
Water insoluble
Provides plant with energy and humans/animals with energy when eaten

A

Starch

43
Q

Two kinds of starch molecules

A

Amylose and amylopectin

44
Q

Diff between amylose and amylopectin

A

Amylose - linear chain

Amylopectin- slightly branched

45
Q

What is gelatinization

A

When starch granules swell when heated in water

46
Q

What process is responsible for the thickening that occurs when a starch pudding or sauce is cooked

A

Gelatinization

47
Q

Polysaccharide that is derived from starch

A

Dextrins (homoglucans)

48
Q

Define dextrinization

A

Commercial production of starch molecules that are partially broken down by enzymes, acid or dry heat

49
Q

TF Dextrins can be used as fat replaces?

A

True

50
Q

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

A

Glycogen

51
Q

Where is glycogen stored?

A

Liver and muscles temporarily until hydrolyzed to help maintain blood glucose levels or used as fuel by muscles

52
Q

A complex mixture of cellulose, hemicellulose, beta-glycine, pectins and gums

Polysaccharide

A

Plant fibres

53
Q

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

A

Vegetable gums/hydrocolloids

54
Q

Provide examples of gums/hydrocolloids

A
Seaweed extracts 
Plant seed gums 
Plant exudates
Microbial gums
Modified cellulose
55
Q

___% of the wheat produced worldwide is used to produce flour

A

75%

56
Q

What is Durum wheat

A

Wheat milled to form “semolina” and used to make pasta

57
Q

Define prebiotics

A

Indigestible dietary carbohydrates which are able to stimulate the growth of potentially beneficial bacteria/probiotics

58
Q

Define Fructose-oligosaccharides (FOS)

A

Naturally occurring sugars found in a variety of plant foods and honey and brown sugar

59
Q

FOS is used as “food” by the following beneficial bacteria

A

1 Faecium
2 Acidophilus
3 Bifidus

  • not able to feed harmful bacteria
60
Q

Benefits of FOS

A

Lower cholesterol and triglyceride levels
Reduce pH of feces
Reduce CHO and lipid absorption
Reduce toxic metabolites

61
Q

Define Inulin

A

Natural plant extract composed of linear fructose chains with mostly one terminal glucose unit.

62
Q

Where is Inulin digested

A

Undergoes completed anaerobic fermentation by bacteria in the Lg intestine

63
Q

List 5 health benefits of Inulin

A

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
Q

How is Inulin used in low fat foods?

A

Modifies texture to provide a creamy mouthfeel

Used in yogurt, cheese, whipped cream, frozen desserts, baked goods and processed meats