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FST 10 > Carbohydrates -Lipids > Flashcards

Carbohydrates -Lipids Flashcards

1
Q

What are the 3 types of macronutrients?

A

Carbohydrates, Protein, Lipids

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2
Q

What is a calorie?

A

unit of measure for
energy, that our body uses for all of our vital process.

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3
Q

How many
calories of energy
are contained in a
gram?
Protein, Digestive carbs, Alcohol, fats and oils, indigestive carbohydrates, water, minerals

A

Protein ~ 4
Digestive carbs ~ 4
Alcohol ~7
fats and oils ~9
indigestive carbohydrates ~ 0
water ~ 0
minerals ~ 0

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4
Q

what are complex carbohydrates? why are important?

A

Oligosaccharide
Polysaccharide
Ex. Starches ~ found in grain

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5
Q

starches characteristic

A

swelling
if starches are heated or in water they can expand

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6
Q

what is Starch Retrogradation

A

the realignment of starch polymers

causes: expulsion of water, staling

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7
Q

what does “modify starch” mean?

A

to prevent retrogradation, manufacturers chemically modify starches

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8
Q

what makes a “waxy” starch “waxy”

A
  • Starches with high amylopectin percentages are
    called “waxy” starches
    ex. cornstarch

more amylopectin, the less retrogradation

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9
Q

what is a simple carbohydrate? why are they important?

A

contain 1-2 types of sugars
digest very quickly

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10
Q

what is a Monosaccharide?

A

the most basic form of any carb molecule

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11
Q

What is a disaccharide?

A

Simple carb
sucrose/ lactose

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12
Q

what is a oligosaccharide?

A

Complex carbs

Carb found in plants, human milk

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13
Q

what is the difference between complex and simple carbohydrates?

A

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

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14
Q

why are complex carbohydrates important in the food industry?

A

foods contain modify staches

makes the product easier to use in certain recipes

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15
Q

What is a protein?

A

polymers composed of amino acids, linked together to make large molecules. Linear chains

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16
Q

What are the basic building blocks of a protein?

A

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

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17
Q

what are secondary structure and examples

A

Secondary structure: B-Sheets are held together by hydrogen bonds

Ex: Silk fibroin ~ the main protein in silk

18
Q

what are tertiary structure and give an example

A

tertiary structure held by hydrophobic interactions: sulfide crosslink, salt bridge, hydrogen bondings

Ex: Fibrous protein used to create connective tissue

19
Q

what are Quaternary structure and what are some examples?

A

Hemoglobin molecules

Ex: Enzymes, structural protein

20
Q

Can we break down amino acids?

A

water chemically break up the peptide bond

Called: Hydrolysis

21
Q

Hydrolysis is important to the Human body because it….

A

can break down essential amino acids from foods

Body is made of 60% water and 20% protein

22
Q

why is hydrolysis important to the food industry?

A

Hydrolysis process is extensively used in the food industry for the transformation of cellulosic materials into fermentable materials by adding the enzymes.

23
Q

What is a protein Denaturation,what structure gets disrupted, and what are the characteristic of denaturation food?

A

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

24
Q

what do proteins effect in the human body?

A

repair and build the human tissue

25
Q

what are wheat proteins

A

albumins and globulins ( ex. cellular proteins and enzymes)

Gluten Proteins :
Prolamins - storage proteins (ex. Gliadin)

Glutelin - storage proteins

26
Q

what is gluten and how does it effect people who are allergic?

A

gluten is a dough strengthener.

People who are allergic can’t break down the gluten protein so they feel sick

27
Q

describe the difference between essential and non essential amino acids?

A

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

28
Q

name and describe alternate sources of protein from around the World.

A

Soy - high in Vitamin E, unsaturated Fatty Acid

Tofu - grinded soy beans

Insects- cooked or eaten raw (ex. Inswa - Zambia)

Blood

29
Q

how many calories are found in one gram of fat?

A

9

30
Q

Diluting a food with water will ______ the % calories from fat?

A

does not change

31
Q

Diluting a food with water will ____ the % of fat (by weight)

A

decreased

32
Q

True/False

Fats are solids at room temperature

A

True

33
Q

True/False

Oils are liquids at room temperature

A

True

34
Q

Trans fats Facts

A

was created to make life storage longer

formed durning the production of process foods

associated with cardiovascular disease

35
Q

how are lipids an energy source

A

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

36
Q

why are lipids important to the body?

A

source of energy
Provide essential fatty acids
help absorb fat soluble nutrients
Heat transfer agents
Components of adipose tissue

37
Q

what does low fat or fat free mean?

A

Could be labeled 70% ‘fat free’ (30% fat)

38
Q

what are some fat substitutes/replacement

A

Simplesse - made form dairy/eggs

Olestra - chemically bonds fatty acids onto sugar molecules

39
Q

what are the changing perceptions when it comes to fats

A

new labeling system: Now lists Total fat and types of fats

40
Q

what is the difference between saturated and unsaturated fat?

A

Unsaturated have a double bond withhydrogen and saturated do not

41
Q

What is the difference between water/fat soluble?

A

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

FST 10 (3 decks)

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