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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

macronutrients

A

nutrients needed in the largest amounts (lipids, proteins, carbs)

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2
Q

how many essential nutrients are there/how do we get them?

A

50; from the diet (can’t be absorbed)

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3
Q

3 functions of nutrients

A

regulatory, structural, energetic

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4
Q

malnutrition

A

imbalance, too much or too little intake

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5
Q

calorie

A

the amount of energy needed to raise the temp of 1 kg of water 1 degree Celsius

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6
Q

absorption

A

digest nutrients enter the bloodstream through microvilli

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7
Q

3 ways that nutrients pass through membranes

A

facilitated diffusion, active transport, simple diffusion

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8
Q

simple diffusion

A

small lipids and water freely cross

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9
Q

facilitated diffusion

A

water soluble vitamins use a carrier

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10
Q

active transport

A

AA are absorbed with energy input

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11
Q

5 major functions of water in the body

A 
regulates body temp
lubricates
reaction medium
hydrolysis 
carrier
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12
Q

carbohydrates purpose & what they’re made of

A

our fuel; C, H, O

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13
Q

types of carbs

A

simple (sugars)

complex (starches)

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14
Q

simple carbohydrates

A

C, H, O bond in a ring shape molecule; mono or disaccharides

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15
Q

complex carbohydrates

A

long chain of sugar units (starch, cellulose, fibers, glycogen); polysaccharides

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16
Q

fiber is a ____ and what are the 2 types of dietary fiber?

A

polysaccharide; insoluble (swells in water) and soluble (dissolves and forms gel-like substance)

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17
Q

glycemic effect

A

the ability of a food to increase blood glucose

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18
Q

lipid classes

A

fats, oils, sterols, waxes, phospholipids

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19
Q

2 components of a lipid

A

glycerol & fatty acid

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20
Q

glycerol is a backbone that binds up to …?

A

3 fatty acids; mono, di, and triglycerides

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21
Q

are lipids water soluble or insoluble?

A

insoluble

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22
Q

how are lipids digested?

A

with emulsification from bile

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23
Q

healthiest kind of fatty acid

A

poly unsaturated

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24
Q

are trans fats healthy or unhealthy? why?

A

unhealthy, because of linear shape

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25
Q

hydrogenation

A

adding H atoms to oils to harden them and increase shelf life

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26
Q

proteins function & how are they made?

A

essential body builders; AA joined by peptide bond

27
Q

protein quality

A

the presence of all EAA in a food in the amounts required to support protein synthesis

28
Q

nitrogen is only provided by

A

proteins

29
Q

vitamins

A

small organic compounds that must be supplied in the diet to maintain health

30
Q

vitamins functions

A

antioxidants, coenzymes, disease prevention

31
Q

minerals

A

inorganic substances, based on amount present in body (major or trace)

32
Q

minerals functions

A

bone growth, vision, blood clotting, electrolyte balance, nerve function

33
Q

sweeteners

A

substances alternative to sucrose

34
Q

types of sweeteners

A

nutritive (provides some calories) non-nutritive (no calories, metabolized differently)

35
Q

carb-based fat replacers

A

plant polysaccharides, thicken food & add bulk

36
Q

protein-based fat replacers

A

proteins blended with gums form gel-structure similar to fat

37
Q

fat-based fat replacers

A

same fatty acids, different length; flavor, baking & frying stability, shelf-life

38
Q

energy metabolism & types

A

how the body uses energy nutrients; anabolic (synthesis) and catabolic (energy release)

39
Q

hydrogen bond

A

large molecules like O and N attract the electron from H smaller nucleus, forming a weak intermolecular bond

40
Q

types of chemical reactions in food

A

composition & decomposition OR enzymatic & nonenzymatic

41
Q

enzymatic reactions in food

A

cause desirable or undesirable quality changes

42
Q

if water in a food is free, that means

A

it can be easily pressed from food; it acts as dispersing and solvent agent

43
Q

absorbed water in food

A

exists in layers around food molecules via H bond

44
Q

bound water in foods

A

exists in tight chemically bound systems

45
Q

water activity

A

measure of the availability of water molecules for reactions

46
Q

what is a buffer?

A

solution of a weak acid and its salt that has the ability to maintain pH in a food

47
Q

maillard browning

A

reducing sugars + AA = brown pigment; can be positive (color and aroma of bread, chocolate, cooked meats) or negative (browning during storage)

48
Q

caramelization

A

formation of brown caramel pigments due to heat, resulting in flavor

49
Q

humectancy

A

high affinity for moisture

50
Q

oxidation of aldehyde in sugars results in

A

loss of sweetness

51
Q

reduction of carbonyl in reducing sugars produces

A

sugar alcohols (moderately sweet) = alternative sweeteners

52
Q

retrogradation

A

polymers reassociate into their structure after heating

53
Q

lipid reactions

A

fractionation
hydrolysis
interesterification
polymerization

54
Q

fat functionalities

A 
melting point temp
aeration in baked goods
carry flavors
creamy texture
tenderizes food
55
Q

protein reactions & functionalities

A

denaturation, buffering, hydrolysis, enzymes, fat reduction, stabilizers, foams

56
Q

key factors that drive consumer acceptance of foods

A

color, flavor, texture

57
Q

color

A

perception of food arising from a collection of sensations

58
Q

flavor

A

combination of what you smell and taste

59
Q

flavoring

A

substance that has a flavor of its own at the level at which it is used in food

60
Q

flavor enhancer

A

does not have flavor, but intensifies natural or added flavors (MSG)

61
Q

types of rancidity of lipids

A 
hydrolytic rancidity (liberation of short chain FA by enzyme)
oxidative rancidity
62
Q

texture

A

perception of food structure when it is held by fingers, pushed by tongue against palate chewed by teeth and sensed within the cavity

63
Q

texture is determined by ___ and influenced by ___

A

microstructure of food; texturizing ingredients

64
Q

proper nutrition

A

adequate & balanced consumption of essential nutrients

Food Science (3 decks)

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