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final Flashcards

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1
Q

where does chocolate come from?

A

From cocoa tress –> treatment of cocoa beans

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2
Q

Who got idea to separate cocoa solids from cocoa fat?

A

the Van Houten family

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3
Q

who invented the dutch process and what does it do?

A

Conrad Van Houten, it uses an alkali to neutralise the acid in cocoa powder which creates a less acidic and more soluble cocoa

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4
Q

Who developed the first edible chocolate and how?

A

J.S. Fry, by blending the cocoa powder and cocoa butter under controlled conditions

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5
Q

Who had the idea to add milk to chocolate to cut down on bitterness? How did he do this and with the help of whose invention?

A

Daniel Peter, he added Daniel Nestle’s invention: condensed milk (which keeps milk longer)

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6
Q

Conching is…

A

developed a method to make chocolate smoother by stirring chocolate liqueur for long periods of time made by Lindt

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7
Q

Who lowered the cost of chocolate through mechanization of chocolate production?

A

Milton Hershey

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8
Q

Blending air into chocolate was done by

A

Alfred Stern, worked at Mars company

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9
Q

chocolate cause acne

A

false

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10
Q

chocolate causes heartburn

A

FACT

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11
Q

chocolate causes cavities and tooth decay

A

false, chocolate is sweetened with sugar which is food for bacteria (S.Mutans) which form lactic acid which attacks tooth enamel. BUT chocolate has an anti-bacterial agent that fights off S. Mutans

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12
Q

chocolate causes migraines

A

anectdotal only, so false

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13
Q

Chocolate = less coughing

A

FACT. Occurs because it is high in sugar which tends to smoothen the throat (lessens irritation) and contains theobromine. Theobromine is a chemical that is an antitussive, a chemical that suppresses the coughing signal in the brain.

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14
Q

Chocolate = heart disease benefits

A

FACT, it prevents heart disease. Bitter chocolate is high in fat, but it is neutral in increasing blood cholesterol (stearic acid),

chocolate has flavanols which prevent oxidation of LDL into oxidized LDL (bad 4 u)

chocolate is rich in antioxidants, so the darker, the better

chocolate increases nitric oxide, which decreases blood pressure

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15
Q

Chocolate is a better antioxidant than wine

A

true

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16
Q

Compound that may cause chocolate addiction?

A

Anandamide, effect similar to marijuana

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17
Q

Chocolate has PEA but does it cause you to be love addicted or feeling loved

A

NO

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18
Q

How is obesity defined?

A

with BMI (body mass index) = weight (kg)/ height (m), if >30, then obese

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19
Q

What does a big waist/hip ratio tell you?

A

Big belly, so dangerous

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20
Q

What is a calorie?

A

A unit of measure, a unit of work, the amount of energy needed to raise the temperature of 1 gram of water by 1C

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21
Q

What is a kcal

A

100 calories (1 kilocalorie) = energy required to raise T of 1 kg of water by 1C

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22
Q

Energie content on food labels is…

A

energy created when heated in a calorimeter, not metabolizable energy.

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23
Q

Who did calorie determination of food by comparing calorimeter, fecal matter, and urine, and did corrections

A

Atwater!

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24
Q

What it metabolizable energy?

A

how much energy is available to us in the food

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25
Q

What is metabolism?

A

energy consumption by biochemical processes

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26
Q

What results from burning consumed food?

A

CO2 and water

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27
Q

What is BMR? Can it be changed?

A

Basal metabolic rate, it varies from person to person, some more efficient at burning cals than others.

Changed by exercising which increases it, or by gaining weight which decreases it.

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28
Q

Can BMR predict obesity?

A

Yes, a low BMR predicts obesity, So, if they eat the same amount of food as someone else than high BMR they tend to put on more weight.

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29
Q

What is metabolic syndrome?

A

Metabolic syndrome is a measurement of risk of diabetes and heart disease. It occurs when waist is more than 100cm, blood triglycerides >1.7Mmol/L, HDL (good cholesterol) <1Mmol/L, Blood pressure (B.P.) is >130 systolic/>85 diastolic, blood glucose >6.1 Mmol/L. Metabolic syndrome is partially genetic, so brings up question whether being overweight is genetic?

30
Q

What works best for ppl w metabolic syndrome?

A

low carb diet

31
Q

Explain how soy in foods leads to more consumption? How would we counter this?

A

more soy oil and components in food = + linoleic acid = +anandamide = + pleasure and addiction = + consumption

High Oleic Acid Soy Oil, which would reduce linoleic acid. (low linoleic, high oleic, low trans fat) could help with weight loss as it is not as conducive to buildup of anandamide)

32
Q

the Atkins diet is a…
the Ornish diet is a…

A

low carb, high fat diet (keto)
high carb,low fat diet

33
Q

when looking at high carb vs keto diet, which one caused more weight loss?

A

The keto (atkins) diet, it result in more wt loss, lower triglycerides, HDL, and blood pressure when compared to the Ornish (high carb, low fat), Zone, and DASH diets

34
Q

Why would a low fat and high carb diet not be as good as a low carb and high fat diet for heart disease?

A

Saturated fats mostly raise the more benign, large particle LDL. Switching to a diet that reduces saturated fat and increases carbohydrates may reduce total LDL but increase small particle LDL. Also, low fat diets are high in carbohydrates which then can reduce HDL especially if too many high glycemic index foods are eaten.

35
Q

why is eating too many carbs not great for heart health?

A

Carbohydrate consumption reduces fatty acids being used as fuel, so triglycerides increase. At same time HDL decreases which leads to an increase in small particle LDL. Fats are no longer used as fuel and thus pile up and may aggregate in the arteries. Sugar may be a culprit

36
Q

What is the consensus on the consumption of carbohydrates and fats?

A

statins DO reduce heart disease, you SHOULD reduce carbohydrate intake, and fat consumption DEPENDS on the type, not all saturated fats are bad

37
Q

biggest cause of cancer…

A

is obesity and diet, then smoking

38
Q

a carcinogen is…

A

compound that causes cancer in some animal at some dose. Not necessarily known to be a human carcinogen. Has potential of causing cancer

39
Q

anti-carcinogens are… they are often…

A

compounds that prevent or impede cancer, antioxidants

40
Q

t or f: betel nuts contain compounds that can initiate cancer in the mouth

A

true

41
Q

t or f: meat has not carcinogenic compounds

A

f: it contains heterocyclic amines and benzopyrene (found in cigarette smoke) which are carcinogenic

42
Q

fried potatoes do not contain any carcinogens

A

f, they contain 4-hydroxy-trans-2-nonenal (carcinogen) which forms when polyunsaturated fats are heated. This compound is linked to heart disease, stroke, Parkinson’s, Alzheimer’s, liver problems, cancer.

43
Q

coffee contains carcinogens

A

t

44
Q

acrylamide is a…. it forms…however…

A

…carcinogen, …during reaction between glucose (sugar) and asparagine (amino acid) at high T…amount ingested in diet is not associated with cancer

45
Q

caramel contains a carcinogen

A

true

46
Q

how do antioxidants work?

A

neutralise free radicals by donating an e- to the free radical and stabilize it and they subsequently become a stable free radical that doesn’t engage in further chemical reactions.

47
Q

what is a free radical?

A

any species capable of independent existence that contains one or more unpaired electrons. Free radicals steal electrons to stabilize their valence configuration which causes another molecule to fall apart. Can be problematic if this is DNA as then it can become more susceptible to cancer

48
Q

antioxidants can be found in fruits and vegetables under the form of…

A

vit. A, E,C, ellagic acid (in tea), BHT (a preservative), polyphenols (flavonoids, flavanones, lignans).

49
Q

maple syrup has no antioxidants

A

false, but it also has lots of sugar

50
Q

What is EGCG?

A

It is an antioxidant found in tea which has been shown to slow down cancer in animals

51
Q

What antioxidant does wine (grapes) contain?

A

resveratrol, a type of polyphenol

52
Q

what are anthocyanins, where can they be found?

A

They are a type of polyphenol (antioxidant) found in berries which gives them their color.

53
Q

The less colored the fruit, the more anthocyanins

A

false, the more colored the fruit, the more anthocyanins

54
Q

Where can you find isoflavones, the antioxidant found to slow down breast cancer?

A

soybeans!

55
Q

things to do for cancer prevention:

A

maintain a healthy body weight
take part in physical activity
cut down on sugar, salt and processed meats
limit red meat to 3 oz
limit alcohol to 1 a day
limit fat to 30% of calories
minimize high temperature cooking
use spices
eat 5-10 servings of fruits and vegetables/day

56
Q

what is heart disease?

A

build up of plaque in the coronary arteries (those that feed the heart) and when blood clots get stuck between the plaque, it chokes off the flow of blood and you get a heart attack.

57
Q

what is homocysteine, how is it related to heart disease, what can be done to decrease it?

A

created by methionine (a.a.) in diet, broken down by B vitamins, it has an association with greater risk of heart disease, it is a risk factor but not causative, should consume lots of fruits and vegetables which contains vit B to break it down or take vit B supplements

58
Q

what is cholesterol? What about cholesterol in diet?

A

Cholesterol is a white crystalline material, it is a steroid (4 carbon rings, 3 six-membered and 1 five-membered). It is an essential biochemical, part of all cell membranes, precursor to sex hormones, cortisol, aldosterone, vit. D, bile acids
Liver produces cholesterol, but if + cholesterol in diet, the liver just produces less. Only found in animal products in diet.

59
Q

What is relation between cholesterol and heart disease?

A

It has an association with heart disease, because high levels in the blood is associated w heart disease.

60
Q

T or F: cholesterol is found in plaque

A

true

61
Q

T or F: half of people that have heart attacks have normal cholesterol levels

A

true, this means cholesterol is not the only factor in heart disease.

62
Q

what composes plaque that blocks arteries and leads to heart attacks?

A

cholesterol, fatty material, calcium

63
Q

Cholesterol is transported by…

A

lipoproteins

64
Q

What is the issue with small particle LDL

A

Small LDL molecules are problematic as they are more able to penetrate the endothelium, lining of blood vessels, and cause damage which is where eventually plaque builds up.

65
Q

Who picks up fallen cargo (cholesterol)?

A

HDL

66
Q

how do we calculate low risk of heart disease?

A

LDL/HDL < 3 and total cholesterol/HDL < 4

67
Q

unsaturated fats are responsible for messing with LDL receptors

A

FALSE: Saturated fats are culprits for affecting LDL receptor activity and sometimes cause receptors to be full and dropping of cargo

68
Q

cholesterol rich foods contain more cholesterol than eggs which is why they are problematic

A

FALSE, cholesterol rich foods like shrimp, crab, lobster, fish, chicken, all contain less cholesterol than an egg yolk. So they don’t really matter.

69
Q

saturates fats cause heart disease

A

FALSE, this has never been proven. meta-analysis showed no significant evidence that saturated fat increases the risk of heart disease. However, the general advice is to stay away from saturated fats and switch to polyunsaturated fats

70
Q

what are the 2 categories of polyunsaturated fats?

A

omega-3 fats and omega-6 fats. Theory is that omega-3 are good for us, and omega-6 are questionable because they have inflammatory properties. Fats that have better ratio of omega-3/omega-6, like fish or flaxseed oil, might be better.

71
Q

Foods that lower cholesterol…

A

nuts, fortified margarines, soy protein, oat bran

72
Q
A

chem world of food (8 decks)

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