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FST 10 > Food Midterm > Flashcards

Food Midterm Flashcards

1
Q

characteristics of hunters and gatherers

A

primitive hunting (rocks, stones), men hunt women gather food, no clothes, nomadic, no fire

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2
Q

characteristics of neanderthals/cavemen

A

plant based diets, nomadic/no food storage, food specializations based on areas (fishermen near rivers animal hunters in mountains)

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3
Q

influence of fire

A

brain size increases, introduction of meat and starches, reduction in tooth size, smaller guts, larger bodies, migration moved north

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4
Q

agricultural revolution

A

villages, food preparation and storage, domestication of plants and animals, expansion of farming tools

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5
Q

disadvantages of the agricultural revolution

A

infectious disease spread rapidly, waste disposal issues, land fertility issues from overuse

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6
Q

industrial revolution

A

urbanization, railroads, fridges, penicillin discovered which increased population

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7
Q

food science

A

study of the physical, biological, and chemical makeup of food and the concepts underlying food processing

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8
Q

food science technology

A

application of food science to the selection, preservation, processing, packaging, distribution, and sale of food

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9
Q

macronutrients

A

carbs, proteins, fats and lipids

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10
Q

micronutrients

A

vitamins and minerals

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11
Q

physiologically food is for

A

nutrition (body mass, metabolism, energy) and satiety (hunger/thirst)

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12
Q

chemically most foods are

A

water, macromolecules, vitamins, minerals, coloring agents, taste/flavor

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13
Q

western world humoral theory

A

blood, phlegm, yellow bile, black bile (air, fire, earth, water)

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14
Q

eastern world yin

A

dark side of the mountain: dark, wet, cool, feminine

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15
Q

eastern world yang

A

sunny side of mountain: light, dry, warm, masculine

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16
Q

cold foods

A

fruits, leaf veggies, water plants, yin foods

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17
Q

hot foods

A

red meats, root vegetables, spices, yang foods

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18
Q

kosher

A

jewish proper foods

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19
Q

trief

A

jewish not kosher foods

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20
Q

halal

A

lawful muslim foods

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21
Q

haram

A

prohibited muslim foods

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22
Q

kosher laws

A

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

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23
Q

halal laws

A

M means halal, prohibition of pork, alcohol, blood (blessing of animal before its killed)

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24
Q

orthodox christians

A

avoidance of olive oil, meat, fish, milk, and dairy products every Wednesday and Friday

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25
Q

culturally food can be a

A

status symbol

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26
Q

what are macronutrients

A

proteins, carbs, lipids

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27
Q

what is a calorie

A

Calorie is a unit of measure for energy that our body uses for all our vital process. don’t exceed 2k

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28
Q

how many cals in protein/carbs

A

4

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29
Q

how many cals in fats and oils

A

9

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30
Q

how many cals in alcohol

A

7

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31
Q

how many calories in water and minerals

A

0, body can’t break down fiber, no nutrients in water

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32
Q

simple carbs

A

monosaccharides and disaccharides

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33
Q

monosaccharides

A

glucose, fructose, galactose

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34
Q

disaccharides

A

2 simple sugars form a bond
lactose, maltose, sucrose

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35
Q

complex carbs

A

starches

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36
Q

complex carbs oligosaccharides

A

3-9 simple sugars combined

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37
Q

complex carbs polysaccharides

A

more than 10 simple sugars combined

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38
Q

starch bonds

A

glued by alpha linkages

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39
Q

fiber bonds

A

beta bonds

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40
Q

can fiber be broken down

A

yes

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41
Q

foods high in starch are

A

digested easily, raise blood sugar, have a high glycemic index

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42
Q

foods high in fiber

A

slow the release of glucose into the blood, lower glycemic index

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43
Q

foods with lowest glycemic index

A

meat, eggs, cheese

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44
Q

insulin is the main tool for

A

sugar management

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45
Q

insulin sensitivity

A

when it goes down it is insulin resistance

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46
Q

insulin resistance

A

less responsive and blood sugar fails to decrease

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47
Q

insulin resistance leads to

A

metabolic syndrome

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48
Q

metabolic syndrome

A

high blood pressure, wider waist, cardiovascular disease, diabetes

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49
Q

where are starches found

A

grains and grain based products

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50
Q

polysaccharides

A

a polymer of many sugar moieties

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51
Q

amylose

A

linear molecule straight chain

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52
Q

amylopectin

A

branched molecule

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53
Q

starch swelling

A

can shrink or swell by varying water content and heat

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54
Q

starch retrogradation

A

the realignment of the starch polymers that causes the expulsion of water, causes staling of bread

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55
Q

is staling the formation of mold

A

no

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56
Q

what does more amylopectin lead to

A

less retrogradation

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57
Q

what are starches high in amylopectin called

A

waxy starches (cornstarch)

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58
Q

why modify starches

A

makes foods have longer shelf lives, easier to dissolve, consistency, fat substitute, forming hard shells, keep oils from separating

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59
Q

other uses of carbs

A

flavoring and coloring, fermentation, dietary fiber, texture, thickness

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60
Q

protein structure

A

all proteins are composed of amino acids

61
Q

proteins are composed of

A

acid part (carboxylic), amino end, R structure

62
Q

how are amino acids linked

A

linear peptide chains

63
Q

primary structure of proteins

A

polymers made of amino acids joined by linear peptide bonds, water molecule release every time a new peptide bond is added

64
Q

tertiary structure of proteins

A

secondary structural elements fold over again, 3 dimensional shape formed

64
Q

secondary structure of protein

A

beta sheets have hydrogen bonds that stabilize 2 or more adjacent strands of amino acids, provide strength to the structure

65
Q

quaternary structure of proteins

A

2 or more polypeptide chains that come together

66
Q

can we break a chain of amino acids

A

yes through hydrolysis or inserting a water molecule which breaks peptide bond

67
Q

protein denaturation

A

disruption of secondary and tertiary structures, primary structure still intact

68
Q

wheat proteins

A

albumins, globulins, prolamins, glutelins

69
Q

promalins and glutelins add

A

strength and elasticity

70
Q

bread flour/hard wheat

A

high gluten protein concentration, used for bread

71
Q

all purpose flour

A

less protein compared to bread flour

72
Q

soft wheat flour

A

least amount of protein and lowest gluten concentration

73
Q

gluten free claims

A

improves GI problems, improved energy, weight loss, less autism but none are backed by evidence

74
Q

other sources of protein

A

tofu, soy, insects, blood

75
Q

4 groups of lipids

A

triglycerides, phospholipids, steroids, waxes

76
Q

triglycerides

A

contain glycerol and fatty acids

77
Q

oils

A

unsaturated and liquid at room temp

77
Q

fats

A

saturated and solid at room temp

78
Q

how many chains in saturated fatty acids

78
Q

how many bonds in unsaturated fatty acids

A

double bonds, adds shelf life with trans fats

78
Q

phospholipids

A

contain glycerol and fatty acids, phosphate group attached, hydrophilic at head and hydrophobic at bottom

79
Q

steroids

A

composed of 4 carbons w different groups attached

80
Q

waxes

A

non polar and repel water

81
Q

how many cals in 1 g of fat

82
Q

diluting a food w water _ the % of cals from fat

A

will not change

83
Q

diluting a food w water will _ the % of fat by weight

84
Q

how to calculate fat from cals

A

take g and multiple the cals per gram ex: 30 g of fat is 30x9=270 and 70 g of CHOs and protein is 70x4 total is 550 cal 270/550x100=49% fat by cal

85
Q

new food labels have

A

total fat and types of fat

86
Q

fat substitutes

A

simplesse, olestra, margarine

87
Q

Why are lipids important in the diet?

A

Source of energy, enhance texture of food, flavoring agents, provide essential fatty acids, aid absorption of fat soluble nutrients, heat transfer agent, component of adipose tissue

88
Q

How many fatty acid chains does a phospholipid have?

89
Q

A triglyceride is comprised of 3 fatty acids attached to what?

90
Q

Which is more nutritionally accurate : fat as a % of weight or fat as a % of calories?

A

Fat as a % of calories

91
Q

Eggs contain which type of “good cholesterol”

A

HDL (high density lipoprotein)

92
Q

What are the four types of fat common in food?

A

Monounsaturated, polyunsaturated, saturated, trans

93
Q

Which type of fat is the healthiest to consume?

A

Unsaturated

93
Q

Which type of fat is the least healthy?

94
Q

Coconut oil is what kind of Fat?

95
Q

Which part of the amino acid determines its function and is unique to each
amino acid?

96
Q

How many amino acids commonly occur in proteins?

97
Q

What three main parts/groups make up an amino acid?

A

Amino group, acid group, and R group

98
Q

How many levels of structure do proteins have?

99
Q

What type of bond is secondary structure stabilized by?

A

hydrogen bonds

100
Q

Which bond stabilizes the alpha helix structure of proteins?

A

hydrogen bonds

101
Q

What type of bond connects amino acids in primary structure?

A

peptide bonds

102
Q

Cooking an egg is an example of ______

A

protein denaturation

103
Q

Wheat proteins are also referred to as _________ proteins

104
Q

Which wheat protein(s) is/are categorized as gluten?

A

Prolamins (gliadin) and Glutelins (glutenin)

105
Q

Which wheat protein is responsible for the elasticity of dough?

A

Prolamins (gliadin)

106
Q

T/F: Primary structure remains the same after denaturation

107
Q

T/F: More proteins = more glutenins = weaker dough

108
Q

What are some examples of alternative sources of protein?

A

soy, insects, blood

109
Q

beans and legumes are

110
Q

What is the simplest molecule your body can absorb

111
Q

corn is a

A

Fruit, veggie, and whole grain

112
Q

pumpkins and squash are

113
Q

lettuce is a

114
Q

cucumbers are

115
Q

botanical classification of fruits

A

part of a plant that contain seeds

115
Q

botanical classification of veggies

A

other parts of plants like roots, leaves and stems

116
Q

Cultivar (cultivated + variety)

A

Distinct appearance from other varieties, must be possible to propagate

117
Q

Why should we care about cultivars

A

Different cultivars have different properties and composition

118
Q

Effects of cultivars differences on harvesting processing

A

Substantial differences among cultivars (shape, size, time of maturity, resistance to physical damage, chemical composition, cellular structure, and enzymatic activity)

119
Q

vitamin a

A

Fat soluble
Immune system
Vision, reproduction

119
Q

vitamin c

A

tissue growth and repair
Water soluble (Only one)
Boosts immune system
Oranges and lemon

120
Q

vitamin e

A

Fat soluble
Antioxidant (protects cells from damage)
Immune function
Found in tomatoes, mangos

121
Q

vitamin k

A

Fat soluble
Protein synthesis
Blood clots
Dark leafy greens

122
Q

dry fruit

A

Pericarp (part of bean pond) splits open along definite seams
Legumes- an elongate bean pod splitting along 2 seams
Nut- large, one seeded fruit with very hard pericarp
Hazelnut and pecans are only real nuts

123
Q

fleshy fruits

A

Berries- entire pericarp is fleshy, may be one or many seeded
Hesperidium- berry with a leathery rind and parchment like partitions between sections (citrus)
Pepo- berry with a hard, thick rind, typical fruit of the gourd family (watermelon)
Drupe- fleshy fruit with harder inner layer surrounding stone (peach) hard endocarp
Pomes- ovary or core with seeds surrounding by edible, fleshy, receptacle tissue that is really not part of the pericarp

124
Q

Brazil nut

124
Q

peanuts

125
Q

cashews

125
Q

almonds

126
Q

hazelnut

127
Q

pecan

128
Q

blueberries

129
Q

papaya

130
Q

guava

131
Q

green bean

132
Q

pineapple

A

aggregate fruit

133
Q

strawberry

A

aggregate fruit

134
Q

banana

135
Q

mango

136
Q

avocado

137
Q

orange, lime, lemon

A

hesperidium

138
Q

watermelon

139
Q

apricot, cherry, peaches

140
Q

apples, pears

FST 10 (1 decks)

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