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Nutrition Application > Chemistry of Food Composition > Flashcards

Chemistry of Food Composition Flashcards

1
Q

what are the six main nutrients groups

A

carb
protein
fat
vitamin
minerals
water

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2
Q

all living things contain six key element which are

A

Carbon
Hydrogen
Oxygen
Nitrogen
Phosphorous
Sulfur

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3
Q

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

A

matter

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4
Q

water helps with life functions such as _____

A

digestion
maintain pH
transportation
absorption
metabolism

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5
Q

water is ___-____% of the body

if you lose one pound working out, rehydrate with ___ oz

A

60-70%
16

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6
Q

water is a very small molecule consisting of three atoms including _______ with a _____ charge

A

one oxygen
two hydrogen

neutral

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7
Q

two most important functions of water in food

A

transfer heat
solvent

(also important for perishability and preservation)

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8
Q

_____ energy is required to increase the temperature of 1 gram of water than 1 gram of fat

A

more

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9
Q

system containing particles dispersed in a continuous phase

A

dispersion

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10
Q

a completely homogeneous mixture of a solute dissolved in a solvent

A

solution

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11
Q

reaction when particles dissolve in a solvent

A

ionization (molecular or ionic)

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12
Q

substances that donate hydrogen ions and _____ provide hydroxyl ions

A

acids
bases

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13
Q

water pH is ______ but tap water is normally adjusted to be slightly more _______

A

neutral
alkaline

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14
Q

chemical reactions in which water breaks a chemical bond in another substance, splitting it into two or more new substances

A

hyrdrolysis

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15
Q

example of hyrolysis

A

breaking down cornstarch to yield corn syrup

dividing of table sugar into its smaller components to create another sugar

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16
Q

_____ 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

A

baking powder

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17
Q

primary source of energy

A

carbs

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18
Q

how many g/cal in carbs

A

4 g/kcal

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19
Q

what are the elements that make up carbohydrates

A

hydrogen and oxygen

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20
Q

monosaccharide examples

A

glucose
fructose
galactose

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21
Q

disaccharide examples

A

sucrose
maltose
lactose

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22
Q

polysaccharide example

A

starch
glycogen
fiber

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23
Q

______ or ______ is a group of indigestible polysaccharides

A

roughage or bulk

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24
Q

fiber is classified according to how they _______

A

dissolve in water

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25
Q

two types of fiber

A

soluble or insoluble

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26
Q

soluble fiber

Dissolve in water?
beneficial for ?
foods high in soluble fiber?

A

yes

lowering blood glucose and cholesterol levels

dried beans, peas, lentils, oats, rice, bran, barley, and oranges

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27
Q

insoluble fiber

dissolve in water?
beneficial for?
foods high in insoluble fiber?

A

no

acts as a sponge in intestine

whole wheat, rye, and bananas

28
Q

main storage form of energy

A

lipids

29
Q

fats are ____ at room temp and are derived from _____ sources

A

solid
animal

30
Q

oils are ____ at room temp and derived from _____ sources

A

liquid
plant

31
Q

animal foods high in lipids

A

meats
poultry
dairy

32
Q

plant foods high in lipids

A

nuts
seeds
avocado
olives
coconut

33
Q

visible foods high in lipids

A

vegetable oils
butter
margarine
shortening
lard

34
Q

what are the elements that make up lipids

A

carbon
hydrogen
oxygen

35
Q

avoiding ________ prevents cholesterol

A

saturated fat

36
Q

edible lipids are divided into three groups

A

triglycerides (fats and oils)

phospholipids (1 FA replaced with PO4 to make water soluble)

sterols

37
Q

triglycerides are ___% of lipids and the structure includes ______

A

95%

3 FA attached to a glycerol molecule

38
Q

important component of cell membranes and assist with transport of fat soluble vitamins and hormones in and out of cells

A

phospholipids

39
Q

food examples of phospholipids

A

egg yolks
liver
soybeans
wheat germ
and peanuts

40
Q

____ are important for maintaining bile, sex and adrenal hormones, vitamin D

A

sterols

41
Q

______ is the most common sterol and is found only in foods of ______ origin

A

cholesterol
animal

42
Q

examples of saturated FA

A

meat and cheese

coconut oil shortening

43
Q

monounsaturated examples of foods

A

avocado and peanut butter
olive oil

44
Q

examples of polyusaturated fats

A

vegetable oils
fish

45
Q

lipids function in food help with _______

A

heat transfer
tenderness
emulsifying
texture
flavor
satiety

46
Q

there are _____ essential amino acids

A

9

47
Q

protein needs are ____ but can go up to ___ g/kg

A

0.8 g/kg
2 g/kg

48
Q

complete proteins are _________

A

animal sources

49
Q

incomplete proteins come from

A

plant sources

50
Q

what is protein complementation

A

2 incomplete protein foods combine to supply missing amino acids and make a complete protein profile

51
Q

protein elements

A

carbon
hydrogen
oxygen
nitrogen

52
Q

all amino acids contain a carbon with three groups attached, which are ________, _______, and ________

A

amine group
acid group
hydrogen group

53
Q

what is the function of protein

A

enzymes
hormones
satiety

54
Q

water soluble vitamins include

A

B vitamins
vitamin C

55
Q

fat soluble vitamins

A

A
D
E
K

56
Q

what provides all the fat soluble vitamins

A

egg yolks

57
Q

major sources of sodium are

A

processed foods and salt

58
Q

meats are a good source of _________

A

b vitamins
iron
zinc

59
Q

dairy provides _________

A

80% of Americans dietary calcium

60
Q

vitamin B12 found in

A

fermented foods
animal foods

61
Q

organic compounds, each with a unique chemical composition.

A

vitamins

62
Q

can vitamins be destroyed by heat, light, or oxygen

A

yes

63
Q

minerals are _______
and are depicted in the ______________
can minerals be destroyed by heat, light, or oxygen?

A

inorganic
periodic table
no

64
Q

functions of vitamins and minerals

A

enrichment
fortification
antioxidants

65
Q

food additives are both ____ and ______

A

natural and synthetic

66
Q

food additives are used to

A

improve appeal
extend storage life
maximize performance
protect nutrient value

Nutrition Application (15 decks)

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