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NUTR 205 > Food Composition (1/11) > Flashcards

Food Composition (1/11) Flashcards

1
Q

T/F: all of your food is made of ‘chemicals’

A

true

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2
Q

What are the most abundant food chemicals?

A

water, carbohydrates, fat, and protein

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3
Q

What is bound water?

A

water that is already involved with other stuff in the food so it won’t participate in other reactions

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4
Q

What is free water?

A

water that is available to participate in other reactions

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5
Q

What type of measurement allows us to figure out how much water is “free”?

A

water activity

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6
Q

What does high water activity mean?

A

food spoils faster

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7
Q

How can we lower the water activity?

A

dry the food out, freeze it, and add other ingredients such as salt or sugar

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8
Q

Why is water vital in food preparation?

A

it acts as a solvent, helps with heat transfer, cleaning, chemical rxns, and flavor

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9
Q

What is hard water?

A

when the water has a lot of ions such as calcium in it

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10
Q

How does hard water change how water works in foods?

A

hydration of dried things can be slower, differences in pH can change color of foods and can lead to cloudiness in things like tea

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11
Q

How can we change the hardness of water?

A

using water softeners, distillation, and reverse osmosis

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12
Q

How does water softeners work?

A

replaces calcium with sodium or potassium. Sodium is more common due to potassium costing more and can make water have a bitter taste

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13
Q

What is reverse osmosis?

A

uses diffusion and dialysis membranes to remove dissolved ions

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14
Q

What are carbohydrates made of?

A

sugars

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15
Q

What are monosaccharides?

A

single sugars

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16
Q

What are examples of monosaccharides?

A

glucose, fructose, ribose, galactose

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17
Q

What are disaccharides?

A

two sugars

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18
Q

What are examples of disaccharides?

A

sucrose, lactose, maltose

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19
Q

What are examples of oligosaccharides?

A

inulin, human breast milk

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20
Q

What are examples of polysaccharides?

A

starch, pectin, gums

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21
Q

What is the sugar structure?

A

a chain of carbons with OH and H attached

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22
Q

What has to be in the structure to be a sugar?

A

one carbon must be doubly bound to oxygen or the chain can convert to a ring where the carbon is single bound to two oxygens

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23
Q

How do we get energy from larger carbohydrates?

A

by enzyme digestion

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24
Q

What are examples of digestible carbohydrates?

A

sucrose, maltose, and starch

25
Q

What are examples of not digestible carbohydrates?

A

cellulose, pectin, oligosaccharides of glucose and fructose, and beta-glucans

26
Q

How is fiber excreted?

A

in the feces or digested by bacteria in colon (resulting in gas)

27
Q

What is carmelization?

A

sugars when heated start reacting with each other, leading to lots of different types of big molecules, small molecules, and brown things

28
Q

What is Maillard browning?

A

sugars reacting with amino acids, creating new molecules that smell nice and are brown

29
Q

What are fats insoluble in?

A

water

30
Q

What are triglycerides?

A

the form of fat that gives us energy

31
Q

Which provides more energy per gram, triglycerides, carbs, or proteins?

A

triglycerides

32
Q

What is the kcal/g for fat?

A

9 kcal/g

33
Q

What is the kcal/g for carbs?

A

4 kcal/g

34
Q

What is the kcal/g for protein?

A

4 kcal/g

35
Q

What makes up a triglyceride?

A

3 fatty acids plus 1 glycerol

36
Q

Whats the difference between saturated fats and unsaturated fats?

A

saturated fats have no double bonds and unsaturated fats do

37
Q

What do sterols do?

A

control how cell membranes work, serve as biological signals to certain parts of the body, and are part of bile

38
Q

What is the function of fat in food?

A

used for rapid dehydration cooking, makes foods feel tender, and flavor

39
Q

What are proteins made up of?

A

amino acids

40
Q

Amino acids from the protein can be used for?

A

making new proteins or broken down for energy

41
Q

What are the essential amino acids?

A

isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine

42
Q

What determines the function of a protein?

A

the 3D shape made by the amino acids

43
Q

What does denature mean?

A

destroying the structure of a chemical, so it no longer has the same function

44
Q

How does denaturing proteins occur?

A

with cooking or blending food

45
Q

What are sources of protein in the human diet?

A

meats, eggs, dairy, legumes, nuts, cereal grains

46
Q

What is the protein function in food?

A

bind water, form gels or foams, thicken, react with sugar for maillard browning, give structure, and enzymes are proteins!

47
Q

What are solutions?

A

When two or more things mix at the molecular level

48
Q

What color are solutions usually?

A

clear (light passes right through)

49
Q

What are examples of solutions?

A

salts in water, sugar in water, and some proteins in water

50
Q

What are dispersions?

A

when two or more things are mixed, but on the molecular level

51
Q

What are the two types of dispersions?

A

colloids and suspensions

52
Q

What are colloids?

A

looks like its completely mixed together, but you might be able to see chucks/droplets under a microscope (opaque)

53
Q

What are suspensions?

A

often can see the different particles in this type of mixture (opaque, or clear with floaters)

54
Q

What are the special types of colloids?

A

sol, gel, goams, and emulsions

55
Q

What is sol?

A

solid dispersed in a liquid

56
Q

What is gel?

A

large dispersed molecules trapped in water, forming a solid-like structure

57
Q

What are foams?

A

gas dispersed in a liquid or a solid

58
Q

What are emulsions?

A

fat and water mixed

59
Q

Whats the difference between sol vs gel?

A

sol behaves more like a liquid and gel behaves more like a solid

NUTR 205 (17 decks)

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