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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What does Probiotic BC 30 do

A

Reduce abdominal pain, bloating and, post paradisal gas

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2
Q

Probiotic BC 30 is very

A

Viable, survives through pre easing, shelf life and stomach acid

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3
Q

Probiotic BC 30 can potentially increase

A

Anti inflammatory cytokines

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4
Q

Why are probiotics considered functional foods

A

Provide health benefits beyond traditional nutrition function

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5
Q

Role of foods has shifted from relieving hunger and providing nutrients to

A

Substances that can promote wellness and also reduce risk of heart disease

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6
Q

What is a functional food

A

Foods and components that provide a health benefit beyond basic nutrition (for intended population)

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7
Q

What is a nutraceutical

A

Term derived from “nutrition” and “pharmaceutics”

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8
Q

In the US the term nutraceutical products are regulated as

A

Drugs, food ingredients, and dietary supplements

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9
Q

Nutraceuticals are used to improve

A

Delay of aging process, prevent chronic disease, increase life expectancy, support structure or function of body

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10
Q

Example of a Dietary supplement

A

A mineral, vitamin, amino acid, medical herb or other botanical

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11
Q

Nutraceutical is NOT a

A

Nutrient

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12
Q

Nutraceuticals do NOT have

A

Patent protection

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13
Q

What does SCOBY stand for

A

Symbiotic culture of bacteria and yeast

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14
Q

Example of a BASIC/whole/unaltered product

A

Carrots with the antioxidant

Beta- carotene

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15
Q

Fortified products

A

Fruit juices with vitamin C

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16
Q

What is fortification

A

Deliberately increasing content of an essential micronutrient
Example: vitamins and minerals

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17
Q

What is enrichment

A

The addition of micronutrients to food irrespective of whatever nutrients were originally in the food before processing or not

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18
Q

Micronutrients should be supplied

A

In amounts that approximate to a good well balanced diet

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19
Q

Micronutrients are not a substitute for

A

A quality diet

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20
Q

A specific fortified ________ may not be consumed by all members of the population

A

Foodstuff

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21
Q

Enriched or supplemented products

A

Muffins with beta glucan
Drinks with herb blends
Enriched margarine

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22
Q

Only whole grain products contains all of the

A

Original nutrients from original grain

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23
Q

Altered products

A

Fiber in meat or ice cream products

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24
Q

Enhanced products

A

Tomatoes with higher levels of lycopene

Eggs with omega 3 achieved by altered chicken feed

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25
Q

Processed foods

A

Oat bran cereal (containing natural level of beta glucan)

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26
Q

Americans are only getting about _______ the fiber needed in diets

A

Half

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27
Q

Knowledge is lacked about

A

Impact of interactions among nutrients that are added as a mixture on absorption of individual nutrients

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28
Q

Prescnece of large amounts of calcium inhibits

A

Absorption of iron from fortified foods

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29
Q

Vitamin c increases

A

Iron absorption

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30
Q

Natural functional foods include

A

Fruits vegetables whole grains nuts meat fish and some dairy

31
Q

While some functional foods provide benefits in health terms they

A

Should not be seen as an alternative to a balanced diet and healthy lifestyle

32
Q

Functional foods do not provide

A

Miracle solution to health problems

33
Q

Functional foods can even be dangerous

A

Cause:
Allergies
Drug reactions
Drowsiness

34
Q

Functional foods are NOT

A

A substitute for real food

35
Q

What does consumer want

A 
Eat healthy without missing the enjoyment 
Health effects 
Taste
New texture 
Convenience
36
Q

Cell wall material isolated from plants

A

Carbohydrates CHO

37
Q

Indigestible CHO fermented by

A

Colon bacteria are

38
Q

3 important functions of polysaccharides-fiber

A

Dilute caloric in food
Enhance viscosity and increase fecal weight
Growth of LAB enhanced

39
Q

When LAB growth increases what else increses

A

Colon acidity- toxic to pathogens

40
Q

Prices contain

A

Sorbitol and fiber for constipation relief

41
Q

What does soluble fiber suppress

A

Appetite

42
Q

As bacteria ferment fiber in colon

A

Short chain fatty acids are produced

43
Q

Short chain fatty acids have what affect on the brain

A

Appetite suppressing affect

44
Q

Short chain fatty acids enhance

A

Anti inflammatory capacity of the body

45
Q

Fiber helps to trap and remove

A

Bile acids, cholesterol from intestinal tract

46
Q

What is taurine

A

An amino acid used in energy drinks

47
Q

Wheat bran has a ___________ found time be toxic to _________

A

Lipophilic compound-prostate cancer cells

48
Q

Categories of fiber

Water insoluble

A

Celluloses, hemi cellulose, lignin

49
Q

Categories of fiber

Water soluble

A

Gums, psyllium, pectin, b-glucan

50
Q

Categories of fiber

Prebiotic oligosaccharides

A

Inulin, oligofructose

51
Q

Look for 2 grams or more for every _____ Calories then you know you’re getting a decent whole grain

A

100 calories

52
Q

What contains pectin

A

Grapefruits, lemons, oranges, carrots, squash, apricots, apples, guavas, pears

53
Q

Pectin has the ability to

A

Form a gel

54
Q

Psyllium is used as primarily

A

Gentle bulk forming laxative

55
Q

Psyllium can also help relieve both

A

Constipation and diarrhea

56
Q

Several large population based studies suggest that increased fiber may

A

Reduce risk of colon cancer but other studies have been conflicting

57
Q

Guar gum is a ___ fiber

A

Soluble

58
Q

Guar gum enhances

A

Livers ability to remove cholesterol from circulation

59
Q

Soluble fiber B glucan does what

A

Highly viscous fiber, decreases blood cholesterol

60
Q

Insoluble fibers

A

Cellulose and hemicellulose

61
Q

Cellulose and hemicellulose are fermented to form

A

Short chain fatty acids

62
Q

What is a resistant starch

A

Starch that escapes digestion in small intestines and may be fermented in large intestines

63
Q

A pieces of resistant starches

A 
Ground whole kernel grains 
Maize starch 
Raw potato starch 
Banana starch 
Beans lentils
64
Q

Durum wheat has

A

High protein content and hard texture

65
Q

Example of type I resistant starch

A

Pasta

66
Q

Glycemic response is lowered after ingesting

A

Semolina pasta compared with white bread

67
Q

Resistant starches have slow releases of

A

Glucose

68
Q

Prebiotic CHO

A

Inulin
Oligofructose
Lactulose

69
Q

Product processing example

A

Chicory root to chicory powder

70
Q

What is lactulose added to

A

Infant formula

71
Q

What is lactulose

A

Synthetic disaccharide-galactose and fructose

72
Q

Best scourges of healthy CHO

A 
Raw and light steamed vegetables 
Legumes beans nuts seeds
High fiber 100% whole grains 
Raw whole fresh fruits 
Most low fat dairy products
73
Q

Sugar substitutes- nomenclature

A

LCS, HIS, NCS, NNS

74
Q

Aspertame would be a concern if

A

20 twelve oz cans were consumed everyday

Food Science (2 decks)

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