Chemistry of Food Composition Flashcards
what are the six main nutrients groups
carb
protein
fat
vitamin
minerals
water
all living things contain six key element which are
Carbon
Hydrogen
Oxygen
Nitrogen
Phosphorous
Sulfur
all elements have the capacity to join together with similar or different element to produce molecules or compounds which then combine to create all ______ on earth
matter
water helps with life functions such as _____
digestion
maintain pH
transportation
absorption
metabolism
water is ___-____% of the body
if you lose one pound working out, rehydrate with ___ oz
60-70%
16
water is a very small molecule consisting of three atoms including _______ with a _____ charge
one oxygen
two hydrogen
neutral
two most important functions of water in food
transfer heat
solvent
(also important for perishability and preservation)
_____ energy is required to increase the temperature of 1 gram of water than 1 gram of fat
more
system containing particles dispersed in a continuous phase
dispersion
a completely homogeneous mixture of a solute dissolved in a solvent
solution
reaction when particles dissolve in a solvent
ionization (molecular or ionic)
substances that donate hydrogen ions and _____ provide hydroxyl ions
acids
bases
water pH is ______ but tap water is normally adjusted to be slightly more _______
neutral
alkaline
chemical reactions in which water breaks a chemical bond in another substance, splitting it into two or more new substances
hyrdrolysis
example of hyrolysis
breaking down cornstarch to yield corn syrup
dividing of table sugar into its smaller components to create another sugar
_____ is one of the baked products that help items rise before baking by combining it with an acid.
adding water to this allows for carbon dioxide release
baking powder
primary source of energy
carbs
how many g/cal in carbs
4 g/kcal
what are the elements that make up carbohydrates
hydrogen and oxygen
monosaccharide examples
glucose
fructose
galactose
disaccharide examples
sucrose
maltose
lactose
polysaccharide example
starch
glycogen
fiber
______ or ______ is a group of indigestible polysaccharides
roughage or bulk
fiber is classified according to how they _______
dissolve in water
two types of fiber
soluble or insoluble
soluble fiber
Dissolve in water?
beneficial for ?
foods high in soluble fiber?
yes
lowering blood glucose and cholesterol levels
dried beans, peas, lentils, oats, rice, bran, barley, and oranges
insoluble fiber
dissolve in water?
beneficial for?
foods high in insoluble fiber?
no
acts as a sponge in intestine
whole wheat, rye, and bananas
main storage form of energy
lipids
fats are ____ at room temp and are derived from _____ sources
solid
animal
oils are ____ at room temp and derived from _____ sources
liquid
plant
animal foods high in lipids
meats
poultry
dairy
plant foods high in lipids
nuts
seeds
avocado
olives
coconut
visible foods high in lipids
vegetable oils
butter
margarine
shortening
lard
what are the elements that make up lipids
carbon
hydrogen
oxygen
avoiding ________ prevents cholesterol
saturated fat
edible lipids are divided into three groups
triglycerides (fats and oils)
phospholipids (1 FA replaced with PO4 to make water soluble)
sterols
triglycerides are ___% of lipids and the structure includes ______
95%
3 FA attached to a glycerol molecule
important component of cell membranes and assist with transport of fat soluble vitamins and hormones in and out of cells
phospholipids
food examples of phospholipids
egg yolks
liver
soybeans
wheat germ
and peanuts
____ are important for maintaining bile, sex and adrenal hormones, vitamin D
sterols
______ is the most common sterol and is found only in foods of ______ origin
cholesterol
animal
examples of saturated FA
meat and cheese
coconut oil shortening
monounsaturated examples of foods
avocado and peanut butter
olive oil
examples of polyusaturated fats
vegetable oils
fish
lipids function in food help with _______
heat transfer
tenderness
emulsifying
texture
flavor
satiety
there are _____ essential amino acids
9
protein needs are ____ but can go up to ___ g/kg
0.8 g/kg
2 g/kg
complete proteins are _________
animal sources
incomplete proteins come from
plant sources
what is protein complementation
2 incomplete protein foods combine to supply missing amino acids and make a complete protein profile
protein elements
carbon
hydrogen
oxygen
nitrogen
all amino acids contain a carbon with three groups attached, which are ________, _______, and ________
amine group
acid group
hydrogen group
what is the function of protein
enzymes
hormones
satiety
water soluble vitamins include
B vitamins
vitamin C
fat soluble vitamins
A
D
E
K
what provides all the fat soluble vitamins
egg yolks
major sources of sodium are
processed foods and salt
meats are a good source of _________
b vitamins
iron
zinc
dairy provides _________
80% of Americans dietary calcium
vitamin B12 found in
fermented foods
animal foods
organic compounds, each with a unique chemical composition.
vitamins
can vitamins be destroyed by heat, light, or oxygen
yes
minerals are _______
and are depicted in the ______________
can minerals be destroyed by heat, light, or oxygen?
inorganic
periodic table
no
functions of vitamins and minerals
enrichment
fortification
antioxidants
food additives are both ____ and ______
natural and synthetic
food additives are used to
improve appeal
extend storage life
maximize performance
protect nutrient value
