10/23

Question 1

clostridium botulinum can’t grow in food products with a pH below _____

Answer 1

4.6

Question 2

_____ keep the oxidation chain reaction going on

a) antioxidants
b) free radicals
c) phytochemicals
d) metal ions
e) none of the above

Answer 2

b

Question 3

_____ are molecules that protect plants from light induced damage

a) antioxidants
b) free radicals
c) phytochemicals
d) metal ions
e) none of the above

Answer 3

c

Question 4

the amount of energy that would be produced if the body converted it to CO2 and H2O by aerobic metabolism is:

Answer 4

energy content of food

Question 5

heat released by the burning of glucose in air is called:

Answer 5

heat of combustion

Question 6

what do we use to measure heat of combustion?

Answer 6

bomb calorimeter

Question 7

what are the units of heat?

Answer 7

• Cal

- Joule

Question 8

define calorie

Answer 8

• heat required to heat one gram of water 1°C

Question 9

how many calories in one joule?

Answer 9

1J = 0.239 cal

1 cal = 4.184 J

Question 10

what’s a food calorie?

Answer 10

1000 calories or 1kcal

Question 11

what must be considered when using a bomb calorimeter to determine energy contribution to the body?

Answer 11

• compounds have different digestibility

- when we eat, we don’t consume every part (like we don’t eat apple seeds)

Question 12

how many calories per gram of organic acids?

Answer 12

3

Question 13

how many calories per gram of polyols?

Answer 13

2.4

Question 14

how many calories per gram of fiber?

Answer 14

2

Question 15

why does fat have so many calories?

Answer 15

• loaded with C
• no water in fat to dilute its energy
• compact

Question 16

1 g of fat releases 9 calories: true or false

Answer 16

false: it’s 9 kilcalories

Question 17

what compounds are usually substituted in in calorie-reduced foods?

Answer 17

• alternative sweeteners

- fat replacers

Question 18

what are some alternative sweeteners?

Answer 18

• sugar alcohols (nutritive sweeteners); incapable of being converted to fat

Question 19

aspartame is not recommended for people diagnosed with _____

a) diabetes
b) heart disease
c) hypertension
d) phenylketonuria
e) all of the above

Answer 19

d

Question 20

BV = ?

Answer 20

biological value - overall nitrogen retention

Question 21

NPU = ?

Answer 21

net protein utilization

BV*digestibility factor

Question 22

NPV = ?

Answer 22

net protein value

NPU*%protein in food

Question 23

PDCAAS = ?

Answer 23

protein digestibility corrected amino acid score

compares the amino acid profile of a specific food protein against a standard amino acid profile with the highest possible score being 1.0

Question 24

DIASS

Answer 24

Digestible indispensable amino acid score - determines AA digestibility at the end of the small intestine providing a more accurate measure of the amount of AA absorbed by body

Question 25

legumes are deficient in the essential amino acid _____

Answer 25

methionine

Question 26

excess consumption of fat soluble vitamins might result in toxicity symptoms. true or false?

Answer 26

true