Food fundamentals nutrition basics Flashcards
1
Q
How many people in Canada older than 20 years has a chronic disease
A
3 out of 5
2
Q
Nutrients in human body bu percentage
A
Water - 60-70%
Fat-15-25%
Protein-15%
Minerals -12%
3
Q
What is specific heat capacity
A
The amount of energy it takes to raise a given amount of material to a certain temp
4
Q
Role of carbohydrates in food
A
Sweetness
- Solubility -Crystallization
- Color (through browning)
- Moisture absorption
- Texture / mouthfeel
- Fermentation
- Preservation
5
Q
Types of disaccharides and their content
A
Sucrose=fructose+fructose
Maltose=Glucose+glucose
Lactose=Galactose+Glucose
6
Q
Types of monosaccharides
A
Glucose Fructose Galactose Ribose Arabinose( part of the structure in plants)
7
Q
Types of oligosaccharides and their characterstics
A
Raffinose-found in dried beans, digesting produces gas
Fructo-oligosaccharides-found in fruits and vegetables, prebiotics
8
Q
Function of proteins
A
- Denaturation
- Hydration
- Enzymatic activity
- Buffering
- Browning
9
Q
Purposes of food additives
A
- Improve appeal
- Extend storage life
- Maximize performance
- Protect nutrient value
