Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food science > food constinuents > Flashcards

food constinuents Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

What are the 6 essential nutrients?

A

Carbohydrates, lipids, protein, vitamins, minerals water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why are they called “essential”?

A

These substances needs to be consumed in food for the body to
function, grow, repair itself and provide energy. The body cannot make essential nutrients.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The reaction done to store sugars as complex carbs involves the loss of what molecule?

A

Water (H 2 O)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the difference between simple and complex carbohydrates?

A

Simple carbohydrates are
monosaccharides or disaccharides (1or 2 sugar molecules), also called simple sugars. Complex
carbohydrates are polysaccharides, can be up to 1000s of glucose molecules joined together as starch,
cellulose or glycogen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What foods can you find carbohydrates in?

A

Plant sourced foods: fruit, vegetables, grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the three elements that make up all carbohydrates?

A

Carbon, oxygen and hydrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is a carbohydrate? What is the purpose of having carbohydrates in our diet?

A

An organic compound
that is the body’s main source of energy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Explain the process of photosynthesis and how it relates to nutrition.

A

Photosynthesis is the process where
plants used carbon dioxide from the air, water from the soil, energy from the sun and convert them to
glucose and oxygen. Glucose is the basic sugar molecule that all other carbohydrates are built from.
The energy from the sun is converted to chemical energy by the plants which can then be used by the
body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which nutrients are macromolecules?

A

Carbohydrates, lipids, protein
Carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What regulates our blood sugar?

A

The hormone insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What makes glucose and fructose molecules different? What makes them the same?

A

They have a different arrangement of atoms.
Glucose has 6-sided ring, fructose has a 5-sided ring.
Same molecular
formula C 6 H 12 O 6 .

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is sucrose made of?
What type of reaction is
this?

A

1 glucose and 1 fructose molecule joined together.
Dehydration (loss of water).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is a monosaccharide? Disaccharide?
Polysaccharide?

A

-Single sugar molecule (eg. Glucose, fructose)
-Two sugar
molecules joined together (eg. Sucrose, lactose)
-Polymer (really long chain) of sugar
molecules. (eg. amylose, cellulose, glycogen, amylopectin).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Describe the two structures of starch. Which one is more common?

A

Amylose is a long unbranched chain
of glucose molecules. Amylopectin is more common a highly branched polymer of glucose, the major form of starch
found in plants.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where are excess carbohydrates stored? As what complex carb?

A

Excess carbs are stored in the body as
glycogen in the liver and muscles.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the two types of protein found in milk?

A

Casein & whey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How do proteins become functional?

A

A polypeptide chain needs to be properly folded to become a
functional protein.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the name of the protein in egg whites?

A

Albumen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is denaturation?

A

Denaturation: A protein molecule becomes denatured when it becomes unfolded without breaking
the peptide bonds. The twists and folds of proteins come apart and it becomes less compact protein
and not functional. Ex; beating scrambled eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is coagulation?

A

Coagulation occurs when denatured proteins collide and clump together to form a solid.
Both can occur with increased heat or increased acidity. ex; cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How are food allergies and proteins related?

A

When the body’s antibodies recognize a food protein as a
foreign invader and begins an immune response.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are 3 roles of water in the body?

A

 Main fluid in cells and blood.
 Regulates body temperature via sweat
 Lubricates and cushions joints
 Protects sensitive tissues
 Gets rid of waste through urination, perspiration and bowel movements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

List 6 roles of proteins in the body.

A

Growth and Maintenance; structure, Chemical reactions, Immune
system, Messengers, Fluid balance, Energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What type of vitamin can be stored in the body?

A

Fat-soluble.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is a calorie?

A

A unit of energy. 1 calorie is the amount of energy needed to heat 1 g water by 1°C.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How are vitamin or mineral deficiencies treated?

A

Add food sources high in the vitamin or mineral which is lacking. If needed, supplements.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the two types of protein found in muscle (meat)?

A

Actin & Myosin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the two types of vitamins?

A

Water soluble & lipid-soluble (also called fat-soluble)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Which vitamins are lipid soluble?

A

A, D, E, K.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are enzymes? Why they are important?

A

Enzymes: class of proteins which are catalysts,
they speed up chemical reactions. They are necessary for most chemical reactions to happen
efficiently in the body. Examples: Digestive enzymes: breakdown food molecules

29
Q

Which vitamins are water soluble?

A

All B vitamins & C.

30
Q

What is the difference between a major mineral and a trace mineral?

A

Major minerals (Ca, P, K, Na, Mg); are
needed in excess of 0.1 g daily trace minerals are needed in amount of 0.01 g or less per day.

31
Q

What are minerals?

A

Minerals are single elements (usually consumed as ions) necessary for life.

32
Q

List at least 3 food sources of saturated and unsaturated fats.

A

Saturated: lard, butter, coconut oil (generally animal derived)
Unsaturated: corn oil, fish oil, nuts, seeds (generally plant derived)

33
Q

What is oxidation? What does it cause? What makes it go faster/slower?

A

Oxidation is the reaction of
unsaturated oils with oxygen in the air. This will cause oily food to go rancid. UV light and exposure
to air speeds up the process. Storing under nitrogen and in dark bottle or foil slows down the
Process.

33
Q

Which types of fat are solid? Give 2 examples?

A

Saturated fats: coconut oil, lard, butter

34
Q

How many amino acids are essential?

A

9 essential amino acids.

34
Q

Which type of fat is better for your body and why?

A

Unsaturated fats help the structure of cell membranes to be more fluid so that nutrients can easily flow in and out of a cells.

35
Q

Which types of fat are liquid? Give 2 examples?

A

Unsaturated fats: olive oil, corn oil, canola

35
Q

What is an example and use of an animal fat?

A

Butter for baking; cream for coffee

36
Q

What is an example and use of a vegetable fat?

A

Corn oil for frying; olive oil for salad dressing

37
Q

What is a polypeptide?

A

A polypeptide is a chain of amino acids linked together.

38
Q

How many different amino acids are used to make proteins?

A

20 amino acids

39
Q

Which chemical elements are found in proteins?

A

C, O, H, N (sometimes S)

39
Q

What are the 3 structures key to an amino acid?

A

Carboxylic acid group (-COOH), amine group (-NH 2 ),
variable side chain (-R).

40
Q

What is the benefit of hydrogenated fats for food? What is the drawback for your body?

A

It alters texture, making liquid oils semi-solid and spreadable.
They stack closely like saturated fats and are known to increase blood cholesterol and triglycerides.

41
Q

What is hydrogenation?

A

Chemical process in which hydrogen is added to unsaturated liquid oils to
turn them into a solid form.

41
Q

What is the name of the bond which links amino acids together? What type of reaction is this?

A

Amino acids
are joined together by a peptide bond (the carboxylic acid end of one to the amine of another). This
is a dehydration reaction because a molecule of water is lost.

42
Q

What are the health implications of high triglycerides and/or cholesterol in the blood?

A

This makes people
at higher risk of developing heart disease, some types of cancer, kidney and liver disease, type 2
diabetes

42
Q

How can we extract fat from seeds? Explain the process and why it works.

A

By grinding up seeds and
mixing with an organic solvent (like hexane). The solvent will dissolve the seed oil and it can be
filtered from the seed residue.

43
Q

What is the purpose of fibre in your body? Name 3 foods that are high in fibre?

A

Fibre is mostly cellulose, a
polysaccharide that our body cannot digest, so we gain no nutrients from it. Its main purpose is to help maintain regular bowel movements. Food high in fibre: whole grains, dense fruits &; vegetables,
legumes.

43
Q

What aspect of a fat’s molecular structure determine whether it will be solid or liquid at room temperature?

A

The fatty acid chains can pack more closely together when saturated (all single bonds), so they are
solid. The double-bond of the unsaturated fats prevent them from packing very tightly and are
liquid

43
Q

What is a lipid?

A

A category of organic molecules that are insoluble (don’t mix) with water.

44
Q

Give an example of food with “hidden” sugar. What’s something most people don’t think contains sugar?

A

Consider the documentary on sugar we watched…foods like ketchup, milk, yogurt, salad dressing,
energy drinks, vitamin water…

45
Q

What is an essential fatty acid?

A

These cannot be made by the body, and must be obtained from food.
They are Omega-3 and Omega-6 fatty acids.

46
Q

What is the main function of an adipose cell?

A

Adipose cells store fat. They grow larger as triglycerides gather on the outer edge and eventually merge with the fat globule in the centre.

46
Q

What are the three categories of lipids?

A

Triglycerides, phospholipids, sterols

47
Q

Both carbohydrates and fats provide an energy source, how does the body use each differently?

A

Carbohydrates are used for quick energy right after a meal, fats provide energy slower and is used
between meals.

48
Q

What is the difference between an Omega-3 fatty acid and an Omega-6 fatty acid?

A

The position of the cis-
double bond. What food contain each? Seed Oils, nuts, oily fish

49
Q

What makes up the structure of a triglyceride?

A

1 glycerol + 3 fatty acids

50
Q

What are three functions of triglycerides in the body?

A

Main constituent of body fat, stored in special cells known as adipose cells.
protect internal organs;
Stored as fuel for later use between meals;
Used to
retain body heat (insulation);
Help absorb fat soluble vitamins; Component of skin oils.

51
Q

Can denatured proteins be reversed?

A

yes but before coagulation occurs.

52
Q

does our body store proteins?
where does excess protein go?

A

no
its eliminated through our urine

53
Q

What are the four functions of fat in food? Describe each briefly.

A

-Tenderizing: fats coat the flour particles making cakes, dough, ect moist
-Aeration: trapping air bubbles in batter making them rise
-Emulsion: help mix lipid & water substances such as mayonnaise
-Flavor: oils/fats disperse flavor through foods such as using bacon fat and olive oil.

53
Q

why do high fat foods mainly spoil

A

oxidation

54
Q

is butter an example of emulsion, tenderized, aeration, or flavour?

A

emulsion butter is 80% fat 18% water

55
Q

What is cholesterol?
What are its functions?

A

Most common sterol found in animal cells.
Embedding in cell membranes to increase fluidity, precursor for steroid hormones, bile and vitamin D.

56
Q

What is the difference between a major mineral and a trace mineral?

A

Major minerals (calcium, sodium, phosphorus, Magnesium); are
needed in excess of 0.1 g daily
trace minerals are needed in amount of 0.01 g or less per day.

57
Q

Humans require how many essential vitamins

A

13

57
Q

definition or precursor

A

a compound that can be changed into a vitamin or other necessary molecules

57
Q

definition of antioxidant

A

a compound that inhibits oxidation (reduces cellular/molecular damage)

57
Q

what’s the definition of metabolism

A

process by which cells use nutrients in chemical reactions to provide energy.

58
Q

food fortification means

A

the addition of an essential micronutrient that wasn’t originally present in the food.

58
Q

what’s food enrichment

A

the addition of micronutrients that were lost during the processing of the food

food science (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions