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Food science > Definitions to know for FINAL > Flashcards

Definitions to know for FINAL Flashcards

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1
Q

Food science

A

Scientific study of raw food materials and their behaviour during formation, processing, packaging, storage, and evaluation as consumer food products

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2
Q

Food technology

A

Application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food

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3
Q

Food manufacturing

A

The mass production of food products from raw animal and plant materials utilizing the principles of food technology

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4
Q

Nutrition

A

The action, interaction and balance of nutrients and other substances in food and their relation in health and disease and the process by which the body ingests, digests, absorbs, transports, utilizes and excretes food substances

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5
Q

Adulteration

A

Purposeful introduction of foreign material into food, especially those aesthetically objectionable, indicative of unsanitary manufacturing processes

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6
Q

Food scientist

A

A person who applies scientific knowledge and technological principles to the study of foods and their components either in a research or manufacturing setting

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7
Q

Quality assurance

A

Sampling and checking of raw products to see if they are fresh and conform to purchasing specifications

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8
Q

Nutraceutical

A

Proposed new regulatory category of food components that may be considered a food (in whole or in part) that provides health benefits beyond nutrition

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9
Q

Phytochemical

A

Plant derived chemical that is biologically active and thought to function in the body to prevent certain disease processes

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10
Q

Food microbiology

A

Study of microorganisms that cause food spoilage, those that make foods unsafe by producing disease, and those used to make fermented foods

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11
Q

HACCP

A

Food safety protocol for food processors and manufacturers based upon the principles of hazard analysis and risk assessment and the determination and monitoring of what are termed critical control points

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12
Q

Sensory evaluation

A

Uses test methods that provide information on how products are perceived through human senses of sight, smell, taste, touch and hearing

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13
Q

Degrees Brix

A

A measure of a beverage or liquid’s sugar concentration, equal to the weight percent of sucrose in solution

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14
Q

Food

A

Any substance the body can take in and assimilate nutrients that will enable it to stay alive and grow

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15
Q

Optimizing nutrition

A
  • prevent deficiencies
  • maintain healthy weights
  • optimize health and delay degenerative disease
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16
Q

The Rainbow

A

Refers to 4 main food groups and how they are presented by Canada’s Food Guide

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17
Q

Metabolic Syndrome

A

Combination of factors that greatly increase risk of developing CVD

  • high fasting blood glucose or insulin resistance
  • central obesity
  • hypertension
  • low blood HDL cholesterol
  • elevated blood triglycerides
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18
Q

Metabolism

A

The sum of all physical and chemical changes taking place in living cells; includes all reactions by which the body obtains and spends the energy from food

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19
Q

Mastication

A

Using teeth to grind, crush, chew food before swallowing

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20
Q

Lumen

A

Cavity to tubular organ or part (as in the stomach)

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21
Q

Bolus

A

Small rounded mass of chewed food at moment of swallowing

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22
Q

Chyme

A

The fluid resulting from the actions of the stomach upon food

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23
Q

Bile

A

Cholesterol-containing digestive fluid made by the liver, stored in gallbladder and released into small intestine when needed
- emulsifies fats and oils to ready them for enzymatic digestion

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24
Q

Emulsification

A

The process in digestion by which bile surrounds fat molecules and converts them into smaller particles for digestion

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25
Q

Emulsifiers

A

Substances that keep fat globules dispersed in water or water droplets dispersed in fat

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26
Q

Hunger

A

Physiological need to eat food

- lack or shortage of basic food needed to provide energy and nutrients that support health

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27
Q

Satiation

A

Perception of fullness that builds throughout a meal eventually reaching the degree of fullness and satisfaction that halts eating

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28
Q

Satiety

A

Perception of fullness that lingers in the hours after a meal and inhibits eating until next meal time

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29
Q

Leptin

A

An appetite suppressing hormone produced in fat cells that conveys information about body fatness to brain

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30
Q

Ghrelin

A

Hunger hormone secreted by stomach

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31
Q

Homeostasis

A

Body’s tendency to maintain a state of chemical and metabolic equilibrium

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32
Q

Postprandial

A

The time following a meal

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33
Q

Ketone bodies

A

acidic compounds derived from fat and certain amino acids

- help feed brain during starvation

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34
Q

DRI

A

dietary reference intakes

- Canadian and American recommendations for daily intake

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35
Q

EAR

A

estimated average requirement

- median required for specific age and gender groups

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36
Q

RDA

A

recommended dietary allowance

  • EAR + 2 std. dev. to cover 97-98% of the population
  • specific to age and gender groups
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37
Q

AI

A

adequate intake

  • when no EAR exists
  • nutrient intake goals for individuals based on intakes of healthy people in a particular life stage and gender
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38
Q

UL

A

tolerable upper intake level
- highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage and gender

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39
Q

AMDR

A

acceptable macronutrient distribution range

- protein, fat, carbohydrate as % of daily calories

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40
Q

EER

A

estimated energy requirement

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41
Q

% daily value

A

actual content in food per serving/daily reference intake

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42
Q

BMR

A

basal metabolic rate

- use of energy to maintain body function at rest

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43
Q

Thermic effect of food

A

Body’s speeded up metabolism in response having eaten a meal - energy used in metabolism of each nutrient

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44
Q

Intrinsic factor

A

A factor found inside a system

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45
Q

Peristalsis

A

Wavelength muscular squeezing of the esophagus, stomach, and small intestine that pushes contents along

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46
Q

Segmentation

A

Alternating forward and backward motion allowing for greater contact between partially digested food and intestinal juices and enzymes

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47
Q

Absorb

A

To take in - nutrients are taken into intestinal cells after digestion

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48
Q

Digest

A

To break molecules into smaller molecules

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49
Q

Nutrient

A

Components of food that are indispensable to body’s functioning, provide energy and serve as building blocks

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50
Q

Appetite

A

Psychological desire to eat

  • learned motivation
  • positive association to sight/smell/thought of appealing foods
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51
Q

Food preservation

A

Matching the supply of food with the demand in both time and space

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52
Q

D value

A

The time required for a bacterial population to pass through one log cycle, in which 90% of the organisms have been killed

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53
Q

Convection

A

The movement of heat energy due to density differences in a product caused by temperature gradients within the system, and characterized by random molecular motion and bulk motion

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54
Q

Conduction

A

The movement of molecules or heat energy through a medium from the more energetic particles to the less energetic ones

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55
Q

Adsorbed water

A

Water that associates in layers via intermolecular hydrogen bonds around hydrophilic food molecules

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56
Q

Aerobe

A

Organism that requires oxygen for survival

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57
Q

Ale

A

Type of beer with pH of 3.8

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58
Q

Allergens

A

Antigen substances foreign to the body that elect an immune system response and trigger inflammation and other symptoms

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59
Q

Amino acids

A

Component subunits of proteins

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60
Q

Amphiphilic molecules

A

Molecules that contain polar and non polar regions in their structure

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61
Q

Anaerobe

A

Organism that cannot survive or grow in the presence of oxygen

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62
Q

Antimicrobial agents

A

Additives that act to inhibit the growth of bacteria, yeasts, molds, and thus function as preservatives

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63
Q

Antioxidant

A

Additive that acts to inhibit the oxidation of fats and pigments by molecular oxygen to prevent product rancidity and altered color

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64
Q

Aseptic canning

A

Separate sterilization of food and canning container, and then bringing them together in a sterile environment where the container is filled and sealed

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65
Q

Aseptic packaging

A

Pre sterilized containers that are hot-filled with product and hermetically sealed

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66
Q

Bacteria

A

Unicellular organisms that gram stain

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67
Q

Bactericidal

A

Able to kill bacterial cells

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68
Q

Bacteriostatic

A

Able to inhibit the growth of but not kill bacterial cells

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69
Q

Barley malt

A

A compound that breaks down starch from barley into individual sugars during beer production

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70
Q

Beta-glucans

A

Polysaccharides of glucose similar to cellulose but less linear

  • occurring in oats, barley, and yeast
  • useful as fat replacer
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71
Q

Bioavailability

A

Degree to which nutrients are able to be digested by human enzymes and absorbed by body

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72
Q

Biologically active water

A

Water available to participate in chemical reactions and accessible to microorganisms in food

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73
Q

Blanching

A

The rapid application of mild heat processing to deactivate browning and tissue softening enzymes present in fruits and vegetables that are to be further processed

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74
Q

Botulism

A

Disease caused by consumption of toxin produced by the bacterium Clostridium Botulinum

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75
Q

Bound water

A

Water in a tight chemically bound arrangement in food that does not exhibit the typical properties of water

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76
Q

Bran

A

Outermost layer in a grain kernel, high in fiber content, and also containing protein, B vitamins, and iron

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77
Q

Bread

A

The product of baking a 3:1 mixture of flour and water, with added salt, yeast and other ingredients

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78
Q

Butter

A

Dairy spread made from either sweet or source cream, as a water-in-oil emulsion

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79
Q

Calorie

A

Amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius

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80
Q

Canning

A

Food preservation method achieved by filling food into sealed containers and heating to destroy spoilage microorganisms

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81
Q

Caramelization

A

Formation of brown pigments as a result of applying heat energy to sugars

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82
Q

Casein micelles

A

Large colloid particles in milk composed of calcium phosphate complexed to casein

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83
Q

Cellulose

A

Polysaccharide found in cell wall of plants, composed of glucose molecules, a type of insoluble fiber that quickens the movement of food through intestine

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84
Q

Chemical hazards

A

Chemical substances that are either naturally occurring in foods or added that cause food borne disease

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85
Q

Chilling injury

A

Damage to fruits and vegetables characterized by pitting and browning of surface and flesh to due severe cooling treatment

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86
Q

Colloids

A

Surface active ingredients such as fatty acids, glycerides, phospholipids, polysaccharides, and proteins too large to dissolve and become the dispersed phase of a true solution

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87
Q

Chymosin

A

Enzyme that breaks down casein proteins in milk

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88
Q

Climacteric fruits

A

Fruits in which ripening is accompanied by increased respiration

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89
Q

Coenzymes

A

Specific B vitamins that function with enzymes to facilitate the metabolism of the energy nutrients

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90
Q

Cold point

A

The last area within a can to reach processing temperature during retort processing

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91
Q

Collagen

A

A tough fibrous protein that comprises the majority of the connective tissue surrounding muscle fiber bundles

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92
Q

Commercially sterile

A

The degree of sterilization at which all pathogenic and toxin-producing organisms are destroyed as well as any spoilage organisms

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93
Q

Creaming

A

In milk systems, large fat globules clump together and rise to layer on the top of the water phase

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94
Q

Critical control points

A

Steps during the food production process for which control is essential in order to produce the safest food possible

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95
Q

Crystallization

A

Formation of crystalline structure an organized 3D array of unit cells into a solid form

96
Q

Curd

A

The coagulate that forms when milk proteins precipitate out of solution during fermentation

97
Q

Dehydration

A

Form of food preservation in which moisture is driven off by the application of heat, resulting in stable food that has a moisture content below that at which microorganisms can grow

98
Q

Denaturation

A

An unfolding of protein structure without disrupting protein covalent bonds

99
Q

Dietary fiber

A

Residue of plants left undigested after consumption of edible fiber

100
Q

Disaccharide

A

Two monosaccharides joined together by a glycosidic linkage

101
Q

Drum drying

A

A form of drying using rotating drums to dry potatoes into flakes and other products

102
Q

Drying

A

An extensive approach to moisture removal in which product moisture is reduced to a few percent

103
Q

Electrolytes

A

Specific mineral elements inside and outside of body cells that conduct electricity, such as sodium and potassium

104
Q

Emulsification

A

The process in digestion by which bile surrounds fat molecules and converts them into smaller particles for digestion

105
Q

Emulsifiers

A

Substances that keep fat globules dispersed in water or water droplets dispersed in fat

106
Q

Emulsion

A

Colloidal dispersion of two liquids, usually oil and water, that don’t mix

107
Q

Endosperm

A

Major layer in a grain kernel, made up of starch storing parenchyma cells and having content of B cells and protein

108
Q

Energy metabolism

A

How the body uses energy nutrients as fuel sources

109
Q

Enrichment

A

The addition of nutrients to a food to meet a specific standard

110
Q

Ethylene

A

Naturally occurring substance in plants, important in ripening process

111
Q

Evaporation

A

Removal of moisture from a food to concentrate its solids content

112
Q

Facultative anaerobe

A

Organism that prefers oxygen for growth but can also grow in the absence of oxygen

113
Q

Fermentation

A

A metabolic process that is carried out under anaerobic conditions

114
Q

Fermented foods

A

Low-acid food subjected to the action of certain microorganisms

115
Q

Fiber

A

Non starch polysaccharide carbohydrate portion of plants that helps maintain structural rigidity

116
Q

Flash pasteurization

A

A high temp. short time treatment in which pourable products are heated to a temperature that destroys pathogenic microorganisms

117
Q

Flavonoids

A

Organic molecules that impart colour and flavour to fruits and vegetables

118
Q

Foam

A

Colloidal dispersion in which the dispersed phase is a gas within a liquid continuous phase

119
Q

Food borne illness

A

Any illness resulting from the ingestion of food

120
Q

Fortification

A

The addition of nutrients, either absent or present in insignificant amounts, to restore nutrients lost during food processing or to prevent or correct a particular nutrient deficiency in a population

121
Q

Freeze-drying

A

Food preservation method that requires low pressure chilling under a vacuum, allowing moisture to form ice crystals slowly, which are evaporated into the gas phase via sublimation, without passing through liquid phase

122
Q

Gelatinization

A

Irreversible disruption of molecular organization of starch granules due to heat and water

123
Q

Gelation

A

The formation of a gel from a cooled paste

124
Q

Germ

A

Layer in a grain kernel that is rich in unsaturated fat, specific B vitamins and iron

125
Q

Glass transition

A

The change in the physicochemical state of amorphous food materials between the solid glass and the liquid or rubbery states

126
Q

Glassy state

A

The most stable amorphous physicochemical state for a food molecule during storage
- comparatively dense state characterized by minimum polymer mobility and maximum viscosity

127
Q

Glycemic effect

A

Degree to which a food causes an increase in blood glucose

128
Q

Grain

A

A small hard seed produced by plants that are grasses

129
Q

Grain (in meat)

A

The direction and organization of muscle fibres in muscle held together by connective tissue into bundles

  • fine grain is more tender and smaller bundled
  • coarse grain is tougher and has larger bundles
130
Q

Heat treatment

A

Food processing to achieve preservation

  • pasteurization
  • blanching
  • baking
  • canning to achieve commercial sterility
131
Q

Homeostasis

A

Body’s tendency to maintain a state of chemical and metabolic equilibrium

132
Q

Homogenization

A

Process used to decrease the size of fat globules dispersed in milk

133
Q

Homogenous

A

The uniform distribution of matter within a smaple

134
Q

Hops

A

Plant flowers that impart bitterness and flavour in fermentation of grains into beer

135
Q

Humectant

A

A substance that attracts water within a food product, which may lower the product’s water activity

136
Q

Hydrogenation

A

The forced addition of hydrogen atoms to the unsaturated bonds in an unsaturated fat

137
Q

Hydrogenization

A

Processing to saturate double bonds and harden an oil and make it resistant to oxidative rancidity

138
Q

Hydrolytic rancidity

A

Off-flavour resulting from chemical reactions that liberate free fatty acid by water hydrolysis and enzyme action

139
Q

Infection

A

Food borne illness due to ingestion of food contaminated with large numbers of microorganisms that colonize the intestine and damage the intestinal lining

140
Q

Intoxication

A

A food borne illness due to ingestion of food contaminated with microorganisms that have produced toxin in the food

141
Q

Intoxification

A

A food borne illness due to ingestion of bacteria that produce toxins once inside the small intestine

142
Q

Isoelectric point

A

The pH at which a protein molecule loses its net electrical charge and is easily denatured and precipitated

143
Q

Ketone

A

Organic compound in which an interior carbon atom is double-bonded to an oxygen atom

144
Q

Lactic acid bacteria

A

Organisms able to ferment lactose to form lactic acid under anaerobic conditions

145
Q

Lager

A

Type of beer with pH of 4.2

146
Q

Leavening

A

Production of gas by yeast fermentation or the production of gas caused by the reaction of an acid with baking soda in batter and dough products that contributes to volume and final aerated texture

147
Q

Lipoprotein

A

Substance composed of lipid plus protein material

148
Q

Macronutrients

A

Nutrients humans must consume in the largest amounts

149
Q

Maillard reaction

A

Browning reaction caused by reducing sugars and amino acids

150
Q

Malnutrition

A

Nutritional imbalance

- either too little or too much

151
Q

Maturity

A

The condition of a fruit when it is picked at or just before ripened stage

152
Q

Metabolism

A

The chemical reactions that take place within the human body

153
Q

Micelles

A

Small, spherical complexes that are products of lipid digestion, composed of monoglycerides, long chain fatty acids, cholesterol and phospholipid

  • hydrophobic groups directed away from water
  • polar groups exposed on the external surface
154
Q

Micronutrients

A

Nutrients that the body requires in lesser amounts

155
Q

Moisture content

A

Measure of the actual amount of water vapour present in the air

156
Q

Myofibrils

A

Small structures that compose each muscle cell or fiber

157
Q

Myoglobin

A

Protein pigment molecule that binds oxygen and provides red colour to meat

158
Q

Oxymyoglobin

A

Myoglobin derivative responsible for bright red color

159
Q

Pasteurization

A

A food preservation process that heats liquids to kill bacteria, yeasts, molds

160
Q

Prebiotics

A

Substances that promote the growth of probiotic bacteria

161
Q

Pre gelatinized starch

A

Example of a chemically modified starch that increases product thickness with minimal heating

162
Q

Preservative

A

Substance that functions to maintain or preserve a food product’s freshness

163
Q

Probiotics

A

Bacterial organisms believed to be beneficial to health

164
Q

Quality assurance

A

System for assuring that commercial products such as foods meet certain standards of identity, specific sanitary manufacturing procedures, fill of container and safety considerations

165
Q

Reducing sugars

A

Sugars containing the aldehyde or ketone carbonyl group

- function as reducing sugars

166
Q

Refrigeration

A

Cooling process to slow the rates of reactions in foods to prolong storage

167
Q

Relative humidity

A

Ratio of the amount of water present in air to the maximum amount of water the air could contain if fully saturated with water

168
Q

Rennin or rennet

A

Enzyme used to coagulate milk, derived from gastric juice of the fourth stomach of calves

169
Q

Respiration

A

The biological oxidation of organic molecules to produce energy plus CO2 and water
- plays an essential role in post harvest fruit and veg ripening and quality

170
Q

Retort processing

A

Utilizing a chamber with steam valve jets that can be set to allow steam to enter the chamber for precise temp. control, used to heat sealed cans to destroy bacteria and spores

171
Q

Retrogradation

A

Result of heating and cooling starch in water, with reallocation of especially amylose polymers into an ordered structure

172
Q

Rigor Mortis

A

Transient postmortem physical and biochemical event that takes place in animal muscle tissue causing a loss of extensibility of tissue

173
Q

Ripeness

A

The optimum or peak condition of flavour, color and texture for a particular fruit

174
Q

Saturated fat

A

Carbon atoms saturated with H bonds - no double bonds

175
Q

Senescence

A

Quality decline in stored, respiring fruits and veg that occur after harvesting

176
Q

Soluble fiber

A

Fiber that can be dispersed in water and in general delay intestinal transit time

177
Q

Starch granule

A

Naturally occurring spherical aggregate of amylose and amylopectin in plants

178
Q

Sterile

A

Devoid of microbial contaminants

179
Q

Sterilization

A

The complete destruction of microorganisms

180
Q

Syneresis

A

Increased tendency to release water from a gel

181
Q

Turgor

A

Structural rigidity of plant cells due to water content, and is an important factor in determining the texture of fruits and veg

182
Q

Unsaturated fat

A

Fatty acid chain contains C to C double bonds

- not saturated with H bonds

183
Q

Vegetable

A

Herbaceous plant containing edible portion

184
Q

Antidiuretic hormone

A

A hormone produced by the pituitary gland in response to dehydration
- stimulates kidneys to reabsorb more water and excrete less

185
Q

Antigen

A

A substance foreign to the body that elicits the information of antibodies or an inflammation reaction from immune system

186
Q

Atherosclerosis

A

The most common form of CVD

- plaques form along inner walls of arteries

187
Q

Beriberi

A

The thiamin deficiency disease

- characterized by loss of sensation in hands and feet, muscular weakness and abnormal heart action

188
Q

Beta-carotene

A

Orange pigment with antioxidant activity

- vitamin A precursor

189
Q

Bone density

A

Measure of bone strength and degree of mineralization of bone matrix

190
Q

Cholesterol

A

A type of sterol that is soft and waxy and made in body for a variety of purposes

191
Q

Chylomicrons

A

Clusters formed when lipids from a meal are combined with carrier proteins in the cells of the intestinal lining
- transport food fats through watery body fluids to liver and other tissues

192
Q

Edema

A

Swelling of body tissue caused by leakage of fluid from blood vessels
- seen in protein deficiency

193
Q

Essential fatty acids

A

Fatty acids that the body needs but cannot make in amounts sufficient to meet physiological needs for itself

194
Q

Essential nutrients

A

Those that the body cannot make for itself from other raw materials

195
Q

Fibre

A

Indigestible parts of plant foods, largely non starch polysaccharides that are not digested by human digestive enzymes

196
Q

Functional foods

A

Foods that appear similar to conventional foods, consumed as part of regular diet, with demonstrated physiological benefits or with ability to reduce chronic disease risks beyond basic nutrient functions

197
Q

Glucagon

A

A hormone that is secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips

198
Q

Glycemic index

A

A ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread

199
Q

Glycemic load

A

A mathematical expression of GI and carbohydrate content of a food, meal or diet

200
Q

Glycogen

A

A highly branched polysaccharide composed of glucose that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose

201
Q

HDL

A

Lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal
- large proportion of protein

202
Q

Hypertension

A

High blood pressure

203
Q

Hypothalamus

A

A part of the brain that senses a variety of conditions in blood such as temp., glucose content, salt content and other

204
Q

Essential amino acids

A

Amino acids that cannot be synthesized by body or in amounts sufficient for physiological needs

205
Q

Insulin

A

A hormone secreted by pancreas in response to a high blood glucose concentration

206
Q

Intracellular fluid

A

Fluid residing in the cells that provides the medium for cellular reactions

207
Q

Keratin

A

The normal protein of hair and nails

208
Q

Keratinization

A

Accumulation of keratin in a tissue

- sign of Vitamin A deficiency

209
Q

Ketosis

A

An undesirable high concentration of ketone bodies, such as acetone, in blood or urine

210
Q

Kwashiorkor

A

A disease related to protein malnutrition with a set of recognizable symptoms such as edema

211
Q

Lactation

A

Production and secretion of breast milk for the purpose of nourishing an infant

212
Q

Limiting amino acid

A

An essential amino acid that is present in dietary protein in an insufficient amount, thereby limiting the body’s ability to build protein

213
Q

LDL

A

Lipoproteins that transport lipids from liver to other tissues such as muscle and fat
- contain large proportion of cholesterol

214
Q

Lymph

A

Fluid that moves from bloodstream into tissue spaces and then travels in its own vessels eventually draining back into bloodstream

215
Q

Marasmus

A

Calorie-deficiency disease

216
Q

Osteomalacia

A

Adult expression of Vitamin D deficiency disease

217
Q

Phytates

A

Compounds present in plant foods that bind iron and may prevent its absorption

218
Q

Rhodopsin

A

The light-sensitive pigment of cells in the retina that contains Vitamin A

219
Q

Rickets

A

Vitamin D deficiency in children

220
Q

Toxicity

A

Ability of a substance to harm living organisms

221
Q

Trace minerals

A

Essential mineral nutrients found in the human body in amounts less than 5 grams

222
Q

VLDL

A

Lipoproteins that transport triglycerides and other lipids from the liver to various parts of the body

223
Q

Visceral fat

A

Fat stored within the abdominal cavity in associated with the internal abdominal organs

224
Q

Viscous

A

Having a sticky, gummy, or gel-like consistency that flows relatively slowly

225
Q

Vitamins

A

Organic compounds that are vital to life and indispensable to body functions but are need only in minute amounts

226
Q

Wasting

A

Relentless, progressive loss of body’s tissues that accompanies certain diseases and shortens survival time

227
Q

Water balance

A

The balance between water intake and excretion, keeps the body water content constant

228
Q

Xerophthalmia

A

Progressive hardening of the cornea of the eye in advanced Vitamin A deficiency that can lea to blindness

229
Q

Incident

A

The “mistake” that occurred to cause a food borne disease outbreak - the contamination that occurred

230
Q

Case

A

The number of cases/incident are the number of people who became ill from that incident

231
Q

Freezing point depression

A

Function of solute concentration and molecular weight

232
Q

Freeze concentration

A

As solute concentration increases freezing temp. decreases

233
Q

Obligatory water loss

A

Amount of water needed to dilute solutes from the diet

234
Q

Free water loss

A

Extra water consumed

235
Q

Gluconeogenesis

A

Breakdown of pyruvate, lactate or protein to amino acids which go to liver to synthesize glucose

236
Q

Natural health products

A
  • naturally occurring substances that are used to restore or maintain good health
  • often made from plants by can also be made from animals, microorganisms and marine sources
  • come in wide variety of forms

Food science (1 decks)

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