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Nutrition 214 > Addition to fruits and vegetables slides > Flashcards

Addition to fruits and vegetables slides Flashcards

1
Q

How many servings of fruits and vegetables is recommended to Canadian population older than 14 years

A

7-10 servings

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2
Q

What is the serving size for vegetable and fruits section?

A
  • Vegetable portions:
  • 1 cup raw leafy vegetable
  • ½ cup cut-up raw or cooked vegetable
  • ½ cup vegetable juice
  • Fruit portions
  • 1 medium fruit
  • ½ cup fresh, frozen, or canned fruit
  • ¼ cup dried fruit
  • ½ cup fruit juice
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3
Q

Pectin in plants and in industry

A

In plants: provides elasticity and firmness of the cell

In industry:thickeners, stabilizers and emulsifiers

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4
Q

Three types of pectic substances

A

Protopectin
Pectin
Pectic acid

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5
Q

The stages of a fruit and different types of pectic substances

A 
Immature plant (no gel)->Protopectin
Ripe fruit( gels)->Pectin
Overripe fruit( no gel)->pectic acid
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6
Q

What phytochemical?

Yellow carotenoid pigment, rich sources are kale, spinach,broccoli, pumpkin,corn

A

Lutein

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7
Q

The effect of lutein in the body

A

-Antioxidant activity( protect against cataracts, bright light sensitivity)

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8
Q

Properties of luteolin

A
  • Antioxidant activity
  • May decrease growth of cancer cells
  • May have anti-inflammatory properties
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9
Q

Sources of luteolin

A

Broccoli,celery,green pepper, chamomile, herbs( thyme,parsley, rosemary)

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10
Q

Cooking can increase content or bioavailability of

A

Protein in legumes

Lycopene in tomatoes

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11
Q

What are the three types of flowers?

A
  • Simple - Aggregate - Multiple
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12
Q

Define simple fruits.

A

Derived from the ovary of one pistil : from a simple blossom.

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13
Q

How the fruits are divided into groups

A

Types of flowers from which they develop and their seed structure

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14
Q

What are the three subcategories of simple fruits?

A

1) Drupes 2) Pomes 3) Citrus fruits

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15
Q

Define aggregate fruits.

A

Formed by a single flower with many stamens and pistils

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16
Q

Define multiple fruits

A

Formed from many flowers and remain together as a single mass

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17
Q

What is the nutritive value and composition of the fruit(water,fat,protein,CHO)

A 
Water 70-95%
Protein, fat<1%
Glucose, fructose,sucrose
Organic acids
Cellulose, hemicellulose, pectic substances
Vitamins, minerals,phytochemicals
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18
Q

Two types of organic acids in fruits and what happens to them during cooking

A

-Volatile: Vaporize when heated

–Nonvolatile: Do not vaporize when heated, leach out when cooked in water

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19
Q

The difference in pH between fruits and vegetables

A

Fruits- usually less than 5

Vegetables- higher than 4.5

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20
Q

Least acidic fruits are more (taste)

A

Bland and sweet

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21
Q

Tartness of the fruit is usually related to

A

pH

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22
Q

What compound is responsible for browning and bruising as fruit ripens

A

Phenolic compounds or tannins

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23
Q

What do tannins do in the unripe fruits?

A

Bitter taste

Astringency ( shrink , absorbs water tightens tissues)

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24
Q

How does the nutritional content of the fruit change when ripening

A
  • Proteins, fats and minerals change little
  • Vitamins peak is at maturity
  • Organic acids decrease and sugars increase
  • Colour changes as chlorophyll degrades
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25
Q

What happens to starch, phenolic compounds and texture when a fruit is ripe

A

Starch turns to sugars( sweeter taste)
Phenolic compounds decrease( less astringent )
-Texture softens due to degradation of pectic substances

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26
Q

Three types of plastids

A

Leucoplasts – non-pigmented (may have storage or synthetic fx) •Chloroplasts – chlorophyll •Chromoplasts – carotenoids •

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27
Q

What do vacuoles in plants have

A

Water, anthocyanins, flavor compounds, organic aci

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28
Q

What substances contribute to the flavour in fruits

A
  • Sugars
  • Acid
  • Phenolic compounds
  • Aromatic compounds
  • Essential oils
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29
Q

Why fruits should be consumed asap when raw or heated minimally

A

Because of volatile compounds

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30
Q

Why the texture becomes mushy during cooking

A

Protopectin to pectin
Degradation of cellulose and hemicellulose
Denaturation of cell membrane proteins

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31
Q

What substances help to keep the tissue firm?

A

In industry: ca2+ reacts with pectic sbstances in tissues to form insoluble salts
-Acids and sugar

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32
Q

What happens to color , Vitamin C and flavour of the fruit while cooking

A

Color change due to the effects of pH
Loss of vitamin C
Loss of aromatic compounds and essential oils

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33
Q

Types of fruit preparation and examples

A
  • Dry heat ( baking,broiling,frying/sautteing,grilling)
  • Moist heat( stewing, poaching)
  • Dried fruit ( soaked in water, simmered)
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34
Q

Why does browning happen in fruits

A

Phenolic compounds+polyphenol oxidase enzymes+ oxygen

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35
Q

How you can prevent the fruit from browning

A
  • Denature enzyme( boiling water, adding salt)
  • Slow enzyme ( lowering storage temperature, salt water)
  • Block oxygen ( coating w sugar or water or antioxidants ( ascorbic acid,sulfites))
36
Q

What is mandatory for fruits that are imported

A

Labeling

37
Q

On what characteristics fruits and vegetables are graded on

A
  • Uniformity of size and shape
  • Minimum and maximum diameter
  • Minimum length
  • Color
  • Maturity
  • Freedom from disease, injury and other defects and damages
38
Q

How can you purchase fruits and vegetables all year round

A
  • Canned
  • Frozen
  • Dried
  • Juiced
39
Q

How can you ripe foods at home?

A

At room temperatures in paper bag

40
Q

When should you consume ripe fruit with moisture content

A

Within 3 days

41
Q

How can you decrease the ripening?

A

Wrapping in plastic bag with holes

Refrigerator

42
Q

To keep the canned fruit for longer you should

A

Store in dry place, below 21 degrees celcius

43
Q

What waxy substance is secreted by fruit to protect the surface and slow water loss

A

Cutin

44
Q

Additional wax to the fruit can be added in order to

A

Protect the surface
Slow water loss
enhance appearance

45
Q

What are the preservatives for fruits that have antimicrobial effect

A

-Sorbates, benzoates

46
Q

What are some advantages of eating plant protein?

A
  • Health(more vegetable intake, more fiber, lower fat,health conditions)
  • Social
  • Environment footprint( less water, animals produce carbon dioxide)
  • Food safety scares
  • religious practices
  • Concern for animal welfare
47
Q

Why not all vegetarians healthy?

A

You can eat french fries all day and still be a vegetarian

48
Q

Vegetarism and vegan diet are associated with lower ( diseases)

A
  • Obesity
  • Heart disease
  • HBP
  • high cholesterol
  • T2DM
  • certain types of cancer
49
Q

Types of vegetarism

A

Lacto-vegetarian( milk only)
Lacto-ovo vegetarian ( milk+eggs)
fruitarian- raw or dried fruits, seeds,nuts

50
Q

How vegetarians and vegans can still take Meat and Alternatives and Milk and alternatives

A
  • Legumes( beans, peas, lentils) or referred as pulses when dry
  • Nuts and seeds
  • Soy based products
  • Peanut butter or nut butter
  • Fortified soy beverages
51
Q

Why does only soy milk is considered as an alternative to cow’s milk?

A

Because it has approximately the same amount of protein.

52
Q

Is cocunut, almond , etc. milk are fortified

A

Not mandatory in Canada, so need to look for it

53
Q

With what substances should the milk be fortified

A

It is supposed to be fortified with everything that is in milk , but lacking in the beverage(calcium)+vitamin A and D

54
Q

Legumes are limited in

A

Methionine

Tryptophan

55
Q

Nuts are limited in

A

Methionine
Tryptophan
Lysine

56
Q

Grains are limited in

A

Tryptophan
Lysine
Threonine

57
Q

Seeds are limited in

A

Methionine

Lysine

58
Q

Some functions of the protein in the body

A
  • Building material
  • Hormones
  • Fluid balance
  • Antibodies
  • Transporters(apolipoprotein)
59
Q

A vegetarian diet and especially a vegan diet needs planning to ensure adequate amounts of

A

Protein
Iron(fortified grains, legumes,nuts,seeds)
Zinc(tofu,almonds,fortified beverages)
Calcium
Vitamin D
Vitamin B12( eggs,dairy,nutritional yeast,fortified)
Omega 3(flaxseeds,eggs,chia seeds)

60
Q

Nuts and seeds are good source of

A

High in fat,proteins, fiber,vitamins,minerals

61
Q

On what bases are legumes separated into categories?

A

Protein content

62
Q

Categories of legumes

A
  • Soybeans and Peanuts
  • Pulses(dried beans,dried peas,chickpeas,lentils)
  • Fresh peas and fresh beans
63
Q

Legumes are a good source of

A 
Fiber and other complex carbohydrates
Protein
Folate
Calcium( low bioavailability)
Phosphorus
Potassium
Iron
64
Q

how can you decrease flatulence after eating legumes

A
  • Increasing water/bean ratio
  • Adding baking soda
  • Adding phenolic compounds
  • Taking enzyme containing drugs as Beano that will break down indigestible oligosaccharides
65
Q

Three methods of soaking legumes

A
  • Overnight soak
  • Short soak
  • No soak
66
Q

Why you need to cook in the neutral medium?

A
  • Acidic environment -> longer cooking

- Basic medium->mushy texture, thiamine losses

67
Q

Why do we cook legumes?( in general, not chemistry)

A
  • Gelatinization the starch
  • Altering the texture
  • Improving the flavor
68
Q

Why do we cook legumes in terms of chemistry

A

Minimizing exposure to lectins( that prevent some nutrients to absorb in red kidney beans)
-To destroy cyanigenic glycosides( e.g.lima
beans)
-To destroy protease inhibitors

69
Q

Why do we sprout the whole grains and legumes

A
  • To enhance the flavor, nutrient content,palatability, digestibilty
  • releases enzymes ( alpha-amylase) that breaks the starches and make them more digestible
70
Q

What nutrient is higher in sprouting beans and what is lower

A

Higher in vitamin C

But lower in iron because it is reduced by binding to phytates and fibre

71
Q

What health risk does sprouting have

A

Contamination with salmonella and e.coli

72
Q

How can you store legumes

A

Refrigerated ( cook for 3 days)

  • Frozen (cooked and drained 3 months)
  • Cool,dry storage( dry beans)
73
Q

What is textured vegetable protein

A

Derived from soybeans,peanuts,cotton-seed.

The plant material that has been altered into fibrous,porous granules that rehydrate quickly

74
Q

Why do we use TVP

A

To extend or substitute ground meats and meat products in order to lower costs and reduce fat content

75
Q

What is seitan

A

A derivative from wheat gluten that is used as a meta substituent

76
Q

what are pros and cons of meat analogs

A

Pros-lower in fat, no cholesterol

Cons- limiting in AA ( especially methionine), high in Na, more costly

77
Q

What are phytoestrogens and where we can find them

A

Plant-derived compounds structurally similar to estrogenic substances, found in soybeans

78
Q

Products from soybean

A

Tofu( cheese from soybeans)

Soy beverage

79
Q

Soy bean milk should be heated for 20 minutes when made at home in order to destroy

A

Trypsin inhibitor

80
Q

What vitamin soy bean beverage lacks

A

b 12

81
Q

Soy bean milk is a good substituent fro those who have

A

Lactose intolerance

82
Q

What is fermented soy bean paste

A

A salty condiment made from fermenting a mix of cooked soybeans and rice or barley

83
Q

A condiment produced from fermented and aged paste of boiled soybeans, wheat salt and mold. What is it?

A

Soy sauce

84
Q

What is tempeh

A

A fermented whole soybeans, molded into cake

85
Q

Tempeh is high in

A

b 12

Nutrition 214 (3 decks)

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