Exam 1 Flashcards
Water, carbohydrates, grain, fruits, and vegetables
1
Q
Xylitol
A
Sugar substitute that is not easily metabolized by oral bacteria. 3k/cal per gram. Used in diabetic foods.
2
Q
Aerobic glycolysis
A
Has 3 energy sources: glycogen, creatine phosphate, and fatty acids. Completely oxidizes glucose to make 36 ATP.
3
Q
Most common way to store vegetables?
A
Canning (Changes color and long shelf life)
4
Q
Whole wheat flour
A
made from the entire grain (bran and germ are still present)
5
Q
What makes water “hard”?
A
Calcium and Magnesium Ions
6
Q
Acesulfame-K
A
0kcal/g and cannot be metabolized. Furthermore, you can use it in cooking. think coke zero
7
Q
Wheat
A
The top grown grain in the world
8
Q
What is corn primarily used for?
A
Feed- 43%
9
Q
Percent of water humans use on Earth
A
Less than .7%
10
Q
Granulated Sugar
A
Sucrose/table sugar
11
Q
Downside of reverse osmosis
A
Only 5-15% of the water is useable after reverse osmosis.
12
Q
Carbohydrates are primarily what based?
A
Plant based (grains, fruits, cereals, etc.)
13
Q
Describe qualities of sugars
A
rapidly metabolized, link together with other sugars, and have three different forms.
14
Q
Water use distribution for LOW income countries
A
82% Ag., 10% Industrial, 8% domestic.
15
Q
What are carbohydrates primarily made of and what is there ratio?
A
C,H, O. 1:2:1
16
Q
Describe tea
A
Boiled leaves of an evergreen shrub. Most common/popular types are black and green tea.
17
Q
Chlorophyll
A
Green. Spinach.
18
Q
How much of the world’s calorie percentage do cereals account for?
A
60%
19
Q
Quick cooking oats
A
Cut into smaller pieces to reduce the cooking time
20
Q
What is golden rice?
A
Rice genetically modified to have a higher beta-carotene/Vitamin A content
21
Q
Type 1 Diabetes
A
Insulin dependent and happens usually before the age of thirty. Has risk factors of autoimmune disease, viral infections, and a family history.
22
Q
Dark green vegetables
A
Dark, leafy greens and broccoli.
23
Q
Are calcium and iron abundant in fruits?
A
No.
24
Q
Crystalline candies
A
Easy to bite and are composed of large areas of sugar crystals; made by boiling sugar and water until a syrup is developed. Then, the solution is cooled to form the crystalline structures. Ex. Fudge and Fondant
25
Coffee
Originated in Ethiopia and is the berries of a plant dried, peeled, and roasted before being steeped in near boiling water. Has a caffeine content.
26
Powdered sugar
Pulverized granulated sugar
27
Carotenoids
Yellow, red, or orange.
28
List the three types of carbohydrates in order of increasing complexity.
Sugars, starches, fiber
29
Describe sports drinks
Developed to prevent dehydration and provide energy boosts. Contains electrolytes.
30
What product is the only animal-based food with significant carbohydrates?
Dairy Products
31
Neotame
The strongest alternative sweetener (6000 times sweeter)
32
Oligosaccharides
More than two carbohydrates, but less or equal to 10. Usually make a seed coating.
33
Germ
Only 2-3% of the grain, but is the part responsible for sprouting/germinating the plant. High in unsaturated fats, so it is removed in flour to prevent a shorter shelf life on those products.
34
What state uses the most water in the United States?
California
35
What is the trend with sugar solubility?
It increases with temperature and amount of solvent
36
What's responsible for the flavor of onions?
Sulfur containing amino acids
37
Diabetes
Very high blood glucose. Above 2.0g/mL
38
Simple fleshy fruits
Fruits developed from a single mature ovary (Berries, drupes, pomes, and nuts)
39
Galactose
Monosaccharide that does not exist as a pure sugar, but is found attached to glucose as lactose in the wild.
40
Red and orange vegetables
Tomatoes, carrots, sweet potatoes, and pumpkins
41
Ozonation (O3)
Electrical charge is sent through the water, flash cleaning it temporarily by bursting bacteria and microorganisms membranes. Only a temporary clean.
42
Modified atmosphere packaging (MAP)
Desire gas flushed into a semi-permeable package once to prevent ripening
43
Preserves
Made from the whole fruit
44
Molasses
By-product of boiling sugar cane for sucrose production (70% sugar)
45
What part of the body uses the most water?
Lean muscle (73%)
46
Old-fashion oats
Rolled without being cut
47
Jams
Made from the pulp of the fruit
48
Amorphous candies
Lack a crystalline structures, but produced like crystalline candies but with an added fat to make it pliable. Ex. Taffy and carmel
49
What chemical causes the bitter flavor in coffee?
Polyphenol
50
Carbonated drinks
Drinks that are infused with CO2 to make it fizzy. Include soft drinks, sparkling water, club soda, seltzer water, and tonic water.
51
Glucose + Glucose
Maltose
52
Where can you most commonly find vitamin c?
In citrus fruits
53
Define cereals
A form of grain able to be grown in adverse environments, stored, transported, and packaged easily.
54
Reverse Osmosis
A way of filtering water by moving water through a membrane that only water can pass through
55
Define fruits
The sweet, mature ovaries of a seed-bearing plant
56
Berries example
Blackberry
57
Glucose
a monosaccharide that is vital in our body. Found in all fruits and vegetables with a hexose structure
58
Chlorination
Using chlorine to destroy bacteria, microorganisms, soluble iron, manganese, hydrogen sulfide, and also stays in the water to continue to protect it. Most common method of cleaning water.
59
What breaks down oligosaccharides?
Beano (alpha-galactosidase enzyme)
60
US dietary guidelines recommended for fruits
2 cups per day, but only half reach this goal
61
Rolled product
What oats are; removes the outer hull of the grain
62
Scurvy
A lack of vitamin c
63
Fruits that are commonly mistaken as vegetables
Tomatoes, avocados, bell peppers, pumpkins, and squash
64
Distilation
Boiling water into steam which condenses back into water to remove almost 99.5% of all impurities.
65
Most popular fruit
tomatoes.
66
Polished Rice
Bran and germ removed. Lacks many of the usual vitamins and minerals found in rice, so it is usually is enriched.
67
Amylopectin
Branched polysaccharides made of multiple chains of glucose. Contributes to the thickening property of starches.
68
Glycogen
Animal starch that is highly branched and stored in animal livers to be quickly turned into glucose when needed. Also stored in muscles for extra energy while training.
69
Function of carbohydrates
Energy (4k/cal) to fuel the brain (glucose) and muscles (glycogen)
70
What is the naturalist sugar syrup?
Honey
71
Multiple fruits
Consist of the matured ovaries of several to many flowers more or less united into a mass. Sorosis
72
Poly-Saccharides
Complex carbs. with up to 3000 or more glucose molecules.
73
Hypoglycemia
Low blood glucose. Below .7g/mL and results in headache, nervousness, and hunger.
74
Citric acid, malic acid, tartaric acid
Sour
75
Carbon filtration
A way of filtering water by using chemicals affinity towards carbon to get rid of those organic contaminants. ONLY GETS RID OF ORGANIC THINGS.
76
Achene example
Strawberry
77
What are the three main types of water?
Spring: From the natural flow of an underground source
Mineral: Groundwater source w/ 250ppm
Purified water: chemically pure (distilled, deionized, and reverse osmosis)
78
Starches
Major polysaccharide in plants
79
What is the primary energy source from fruits?
Carbs/sugar
80
Betalins
Purplish-red
81
What temperature in fahrenheit does water boil?
212
82
Jellies
Made from the juice of a fruit
83
What causes ripening in apples? (The chemical that makes melanin)
Orhtroquinones
84
Percent of freshwater in the world
2.7%
85
Other vegatables
Include lettuce, green beans, onions, cucumbers, mushrooms.
86
Parboiled rice
Soaked in water, steamed, and dry milled.
87
Aspartame
An alternative sweetener not able to be used in cooking. It's 200 times sweeter than regular sugar and is 4k/cals. Warning surrounding PKUs
88
What is the average amount (percentage) that someone gets dehydrated before receiving medical attention?
6-7% when body temp increases, mental confusion, and cyanosis begins.
89
What "decaffeinates" coffee?
Methyl chloride
90
UV Disinfection
Water passes across a UV light source to inactivate microorganisms. It is another one time fix for cleaning water.
91
What phytate rice?
Rice genetically modified to have a lower phytate content to allow for better absorption of zinc and iron.
92
Anaerobic glycolysis
Lack oxygen and has two forms of energy: creatine phosphate and glycogen. Makes only 2 ATP because it does not fully breakdown glucose.
93
94
Ripening initiator
Ethylene (C2H4)
95
Vegetables definition
Herbaceous plants cultivated for an edible part (seeds, roots, stems, leaves, bulbs, tubers, or nonsweet fruits)
96
Amylose
linear chain of polysaccharides made of glucose. The primary part of starch that contributes to gelling characteristics.
97
Disaccharide
Two sugars
98
Allium and Brassica
Sulphur containing flavor compounds
99
Water use distribution in HIGH income countries
60% Industrial, 30% Ag., 10% Domestic
100
Nut example
hazlenut
101
Lactose Intolerance
Cannot produce lactase to breakdown lactose
102
Rice flour
Used as a substitute to wheat flour in baked goods for those with celiacs
103
Benefits of cereals
Source of dietary protein, iron, B complez, Vit E, carbs, niacin, riboflavin, thiamin, fiber, and trace minerals. Furthermore, bran can lower blood cholesterol and prevent many life threatening disease.
104
Gluten
The general name for protein in wheat seeds (glutenin and gliadin) that causes the elasticity in dough
105
Celiac Disease
Autoimmune disorder impacting the small intestine characterized by negative interaction between gliadin and transglutaminase
106
Anthoxanthin
White-tan apple juice
107
Sorosis example
Pineapple
108
How much water does an adult human need daily?
.65 gallons daily
109
Bleached Flour
Made from the endosperm and bleached with chlorine to give it it's white color
110
Phytochemicals and antioxidants
Abundant in fruits. Can help prevent cancer when consumed in abundant amounts
111
Monosaccharides
1 sugar molecule
112
How many wheat classes are there?
8 (Durum, hard red spring, hard red winter, soft red winter, hard white, soft white, unclassed, and mixed.)
113
Rye
Cold climate growing plant with a dark flour to make flours and alcohols
114
What do salivary glands secrete?
Amylase
115
Fructose
Monosaccharide that is turned into glucose by the liver. It's the sweetest of all the sugars and has a pentose structure.
116
Dextrose
Glucose used in processed foods
117
Bran
The outermost layer of the grain that is usually removed to make white flour, but is kept for whole wheat products.
118
Fermentation
Breaking down organic substances into simpler ones through glycolysis. Results in lactic acid and ethyl alcohol production.
119
Butter
Pureed whole fruit
120
Gestational Diabetes
Occurs in pregnant women and becomes apparent around the 24th-28th week. Usually it reverses after delivery.
121
How much of fruit results in waste?
33-39%
122
Aggregate Fruits
Developed from several ovaries formed in a single flower and arranged over the surface of a single receptable. Achene.
123
What distinguished the various types of rice grain classes?
The kernel length which coincides with amylose content
124
Anthocyanin
Red, blue or purple. Grapes
125
What's the main component of fruits AND vegetables?
Water
126
Glycogen
Polysaccharide stored in animals
127
Precooked rice
Is exactly like it sounds: precooked, rinsed, and dried.
128
What is the second major grain consumed in the world?
Rice
129
Type 2 Diabetes
Does not require insulin treatment and is usually the result of other health issues like obesity, physical stress, medications, and being over the age of 40.
130
Hyperglycemia
High blood glucose. 1.8g/mL and associated with poorly controlled diabetes
131
Raffinose(Galactose + Glucose + Fructose) + Galactose
Stachyose
132
Starchy vegetables
Noted for a high starch content: potatoes, green peas, and cassava
133
Whole grain
The entire seed
134
Saccharin
"Sweet n' Low" and used in soft drinks as sweeteners. Has a connection towards various forms of cancer.
135
Glucose + Fructose
Sucrose
136
List dietary fibers
Cellulose, hemicellulose, and lignin
137
Legumes
Beans.
138
Refined grain
Modified seed with removed bran and germ, leaving only the endosperm
139
Barley
highly nutritious and used for malting, feeding animals, and grown on land uncapable of producing wheat
140
Methods of preventing enzymatic browning
Temperature, lowering pH, using of antioxidants
141
Oats
A staple cereal that is highly nutritious and rich in fiber
142
Galactose + Glucose + Fructose
Raffinose
143
Fiber
Found primarily in whole fruits
144
Glucose + galactose
Lactose
145
Bread Production
Essentially fermenting dough for one hour to overnight before baking it. Primarily flour and water with yeast.
146
Endosperm
The major portion of the grain- 83%. Primarily made of starch and proteins, but is the key component in products like white flour.
147
What's unique to tonic water?
Quinine hydrochloride
148
What is the top grain consumed in the world?
Wheat
149
Water hardness scale
soft= less than 1gpg
slightly hard= 1-3.5gpg
moderate= 3.5-7gpg
Hard= 7.0-10.5gpg
Very hard= <10.5 gpg
150
Sucralose
"Splenda" that is heat stable
151
What scale measures capsaicin?
Scoville Heat Scale
152
How is water softened?
mechanical softening that exchanges calcium and magnesium ions with sodium.
153
Brown sugar
Sucrose coated in molasses
154
What aquifer is Canyon over?
Ogallala
155
Pomes example
Apple
156
Drupes examples
Peaches and apricots
157
Flavor component of peppers that is responsible for spice?
Capsaicin
158
Enriched flour
Same as bleached flour but with added nutrients
