Carbohydrates -Lipids Flashcards
What are the 3 types of macronutrients?
Carbohydrates, Protein, Lipids
What is a calorie?
unit of measure for
energy, that our body uses for all of our vital process.
How many
calories of energy
are contained in a
gram?
Protein, Digestive carbs, Alcohol, fats and oils, indigestive carbohydrates, water, minerals
Protein ~ 4
Digestive carbs ~ 4
Alcohol ~7
fats and oils ~9
indigestive carbohydrates ~ 0
water ~ 0
minerals ~ 0
what are complex carbohydrates? why are important?
Oligosaccharide
Polysaccharide
Ex. Starches ~ found in grain
starches characteristic
swelling
if starches are heated or in water they can expand
what is Starch Retrogradation
the realignment of starch polymers
causes: expulsion of water, staling
what does “modify starch” mean?
to prevent retrogradation, manufacturers chemically modify starches
what makes a “waxy” starch “waxy”
- Starches with high amylopectin percentages are
called “waxy” starches
ex. cornstarch
more amylopectin, the less retrogradation
what is a simple carbohydrate? why are they important?
contain 1-2 types of sugars
digest very quickly
what is a Monosaccharide?
the most basic form of any carb molecule
What is a disaccharide?
Simple carb
sucrose/ lactose
what is a oligosaccharide?
Complex carbs
Carb found in plants, human milk
what is the difference between complex and simple carbohydrates?
Complex carbohydrates are digested more slowly and release glucose into the blood stream more gradually. Simple carbohydrates are digested quickly and spike blood sugar faster and higher
why are complex carbohydrates important in the food industry?
foods contain modify staches
makes the product easier to use in certain recipes
What is a protein?
polymers composed of amino acids, linked together to make large molecules. Linear chains
What are the basic building blocks of a protein?
amino acids linked together by peptide bonds -> Secondary structure: B-Sheets are held together by hydrogen bonds -> tertiary structure held by hydrophobic interactions, sulfide crosslink, salt bridge, hydrogen bondings -> Quaternary structure
what are secondary structure and examples
Secondary structure: B-Sheets are held together by hydrogen bonds
Ex: Silk fibroin ~ the main protein in silk
what are tertiary structure and give an example
tertiary structure held by hydrophobic interactions: sulfide crosslink, salt bridge, hydrogen bondings
Ex: Fibrous protein used to create connective tissue
what are Quaternary structure and what are some examples?
Hemoglobin molecules
Ex: Enzymes, structural protein
Can we break down amino acids?
water chemically break up the peptide bond
Called: Hydrolysis
Hydrolysis is important to the Human body because it….
can break down essential amino acids from foods
Body is made of 60% water and 20% protein
why is hydrolysis important to the food industry?
Hydrolysis process is extensively used in the food industry for the transformation of cellulosic materials into fermentable materials by adding the enzymes.
What is a protein Denaturation,what structure gets disrupted, and what are the characteristic of denaturation food?
disruption, through acid or heat, of secondary and tertiary structures but not strong enough to break the peptide bonds
Ex: when an egg gets heated up the yok goes from a liquid to a gel
what do proteins effect in the human body?
repair and build the human tissue
what are wheat proteins
albumins and globulins ( ex. cellular proteins and enzymes)
Gluten Proteins :
Prolamins - storage proteins (ex. Gliadin)
Glutelin - storage proteins
what is gluten and how does it effect people who are allergic?
gluten is a dough strengthener.
People who are allergic can’t break down the gluten protein so they feel sick
describe the difference between essential and non essential amino acids?
Essential - amino acids the body cannot produce on its own but need it to survive
Non-Essential - not needed to survive and not produced by the body
name and describe alternate sources of protein from around the World.
Soy - high in Vitamin E, unsaturated Fatty Acid
Tofu - grinded soy beans
Insects- cooked or eaten raw (ex. Inswa - Zambia)
Blood
how many calories are found in one gram of fat?
9
Diluting a food with water will ______ the % calories from fat?
does not change
Diluting a food with water will ____ the % of fat (by weight)
decreased
True/False
Fats are solids at room temperature
True
True/False
Oils are liquids at room temperature
True
Trans fats Facts
was created to make life storage longer
formed durning the production of process foods
associated with cardiovascular disease
how are lipids an energy source
Lipids are stored in adipose tissue and can be broken down into fatty acids and glycerol, which can then be used as a source of energy by the body
why are lipids important to the body?
source of energy
Provide essential fatty acids
help absorb fat soluble nutrients
Heat transfer agents
Components of adipose tissue
what does low fat or fat free mean?
Could be labeled 70% ‘fat free’ (30% fat)
what are some fat substitutes/replacement
Simplesse - made form dairy/eggs
Olestra - chemically bonds fatty acids onto sugar molecules
what are the changing perceptions when it comes to fats
new labeling system: Now lists Total fat and types of fats
what is the difference between saturated and unsaturated fat?
Unsaturated have a double bond withhydrogen and saturated do not
What is the difference between water/fat soluble?
Water-soluble vitamins dissolve in water and are not stored in the body, while fat-soluble vitamins dissolve in fat and can be stored in the body
