Food Midterm Flashcards
characteristics of hunters and gatherers
primitive hunting (rocks, stones), men hunt women gather food, no clothes, nomadic, no fire
characteristics of neanderthals/cavemen
plant based diets, nomadic/no food storage, food specializations based on areas (fishermen near rivers animal hunters in mountains)
influence of fire
brain size increases, introduction of meat and starches, reduction in tooth size, smaller guts, larger bodies, migration moved north
agricultural revolution
villages, food preparation and storage, domestication of plants and animals, expansion of farming tools
disadvantages of the agricultural revolution
infectious disease spread rapidly, waste disposal issues, land fertility issues from overuse
industrial revolution
urbanization, railroads, fridges, penicillin discovered which increased population
food science
study of the physical, biological, and chemical makeup of food and the concepts underlying food processing
food science technology
application of food science to the selection, preservation, processing, packaging, distribution, and sale of food
macronutrients
carbs, proteins, fats and lipids
micronutrients
vitamins and minerals
physiologically food is for
nutrition (body mass, metabolism, energy) and satiety (hunger/thirst)
chemically most foods are
water, macromolecules, vitamins, minerals, coloring agents, taste/flavor
western world humoral theory
blood, phlegm, yellow bile, black bile (air, fire, earth, water)
eastern world yin
dark side of the mountain: dark, wet, cool, feminine
eastern world yang
sunny side of mountain: light, dry, warm, masculine
cold foods
fruits, leaf veggies, water plants, yin foods
hot foods
red meats, root vegetables, spices, yang foods
kosher
jewish proper foods
trief
jewish not kosher foods
halal
lawful muslim foods
haram
prohibited muslim foods
kosher laws
animals must have split hooves (eat grass), no birds of prey, fish with fins and removable scales, prohibition of blood, separation of dairy and meat, prohibition of grains at passover
halal laws
M means halal, prohibition of pork, alcohol, blood (blessing of animal before its killed)
orthodox christians
avoidance of olive oil, meat, fish, milk, and dairy products every Wednesday and Friday
culturally food can be a
status symbol
what are macronutrients
proteins, carbs, lipids
what is a calorie
Calorie is a unit of measure for energy that our body uses for all our vital process. don’t exceed 2k
how many cals in protein/carbs
4
how many cals in fats and oils
9
how many cals in alcohol
7
how many calories in water and minerals
0, body can’t break down fiber, no nutrients in water
simple carbs
monosaccharides and disaccharides
monosaccharides
glucose, fructose, galactose
disaccharides
2 simple sugars form a bond
lactose, maltose, sucrose
complex carbs
starches
complex carbs oligosaccharides
3-9 simple sugars combined
complex carbs polysaccharides
more than 10 simple sugars combined
starch bonds
glued by alpha linkages
fiber bonds
beta bonds
can fiber be broken down
yes
foods high in starch are
digested easily, raise blood sugar, have a high glycemic index
foods high in fiber
slow the release of glucose into the blood, lower glycemic index
foods with lowest glycemic index
meat, eggs, cheese
insulin is the main tool for
sugar management
insulin sensitivity
when it goes down it is insulin resistance
insulin resistance
less responsive and blood sugar fails to decrease
insulin resistance leads to
metabolic syndrome
metabolic syndrome
high blood pressure, wider waist, cardiovascular disease, diabetes
where are starches found
grains and grain based products
polysaccharides
a polymer of many sugar moieties
amylose
linear molecule straight chain
amylopectin
branched molecule
starch swelling
can shrink or swell by varying water content and heat
starch retrogradation
the realignment of the starch polymers that causes the expulsion of water, causes staling of bread
is staling the formation of mold
no
what does more amylopectin lead to
less retrogradation
what are starches high in amylopectin called
waxy starches (cornstarch)
why modify starches
makes foods have longer shelf lives, easier to dissolve, consistency, fat substitute, forming hard shells, keep oils from separating
other uses of carbs
flavoring and coloring, fermentation, dietary fiber, texture, thickness