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Spring 2014 > Food Science - Exam #1 > Flashcards

Food Science - Exam #1 Flashcards

1
Q

What is Food Science?

A

-Concerned with all quality and safety aspects of food before a person consumes it

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2
Q

What is Nutrition?

A

Related to how the body uses the food

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3
Q

What is Food Technology?

A

The application of the science and food processing → Choosing foods, packaging, preserving

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4
Q

What is Food Manufacturing?

A

The processes that are used to convert raw materials into finished food products.

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5
Q

What is the difference between Food Science and Nutrition?

A
  • FOOD SCIENCE deals with food manipulations and their consequences.
  • NUTRITION deals with the consequences of food components on the body.
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6
Q

What is Biology?

A

The study of living things and their life sustaining systems

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7
Q

How does Biology impact food?

A

Microorganisms have a great impact on food from both positive and negative standpoints. → Need to understand living things and how they will affect the foods
-Fermentation and food borne illness

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8
Q

What is Chemistry?

A

The study of atoms and molecules, the structures that they can form, and the reactions in which they participate

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9
Q

How does Chemistry apply to foods?

A

Foods contain a variety of molecular structures such as atoms and molecules which undergo many different chemical reactions.

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10
Q

What is Physics?

A
  • The study of matter and energy;

- Concerned with changes in matter under various conditions

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11
Q

What is Engineering?

A

Discipline devoted to the study of momentum, heat and mass transfer, among other physical phenomenon.

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12
Q

How does Engineering apply to Food Science?

A

Engineering principles are applied throughout the manufacturing operations used to process food

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13
Q

When did Food Processing begin?

A

Food processing is long and varied dating back to the milling of flour more than 10,000 years ago.

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14
Q

When did dramatic advances occur in food processing?

A

During the industrial age;

  • 1800s canning and pasteurizing began
  • 1900s freezing and drying, most progress in 1950s
  • 1953 Swanson produced the first frozen meal
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15
Q

Food Processing Industry

A
  • Currently: 2nd largest manufacturing sector in the nation.

- $600 billion in retail sales.

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16
Q

Why did the food industry originally begin?

A

Because food (and water) is the most essential necessity to life, historically the need for provision of food to avert starvation has led to the modern food industry. → Constant need for new innovation to continually provide food and water

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17
Q

Who was Nicolas Appert?

A

1810;

Credited with the first large scale use of canning technology as a means to feed Napoleon’s troops

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18
Q

Who was Brian Donkin?

A
  • Credited with developing the TIN can which replaced the glass bottle;
  • Each can had to be individually made and heated for 6 hours
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19
Q

Who was Gail Borden?

A

Developed a canned milk product with added sugar that was used by soldiers during the Civil War

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20
Q

What was the first form of refrigeration?

A

Ice houses

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21
Q

What made Refrigeration possible?

A

Made possible through the development of compressor-based refrigeration systems in the mid 1800s

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22
Q

What did early chemists first discover in living tissues?

A

Macrocomponents - proteins, lipids, carbs

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23
Q

How was the importance of Vitamins discovered?

A

Treatment of what are now referred to as nutritional deficiency diseases;

  • Beriberi = deficiency of Vitamin D
  • Pellagra = deficiency in Vitamin B3 → Diarrhea, confusion
  • Scurvy = deficiency of Vitamin C → Spongy gums, spots on skin (Very common in sailors, who ate meat and grains and no fruit and veggies)
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24
Q

What is Adulterated Foods?

A
  • Impure, unsafe, or unwholesome food;
  • In the 1800s, some food/drug manufacturers sought to exploit and adulterate food to increase volume, weight or aesthetic quality.
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25
Q

What is Upton Sinclair’s book The Jungle?

A
  • Depicted the extent of abuse in the meat industry, was a major factor in the development of the US Food and Drug Act and the Meat inspection Act (1906).
  • Attacked capitalism and the treatment of workers and the sanitation in the Chicago meat-packing industry
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26
Q

What is the function of a food scientists or food technologist?

A
  • Applies scientific knowledge and technological principles to study food and their components.
  • Tend to be the originators of most new food products
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27
Q

What drives the need for the creation of new food choices?

A

Consumer trends and desires

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28
Q

What areas do Food Scientists concentrate on?

A
  • Basic Research
  • Product Development
  • Quality Insurance
  • Processing
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29
Q

What is Basic Research?

A

Involves the basic sciences such as biology (including microbiology), chemistry and physics

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30
Q

What are Applied Food Sciences?

A
  • Branch of basic research;

- Areas such as sensory evaluation and food safety.

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31
Q

What is Product Development?

A
  • Utilized by most food processing companies to develop new or modify existing product lines;
  • Can create a totally new product or just alter the packing to make the product appear new and attractive
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32
Q

What is Quality Insurance?

A
  • Employed to maintain and assure quality at all levels of the processing and marketing of food products.
  • Includes raw ingredient specifications, company quality specifications, etc. → Meeting standards!
  • Largest area of work for food science
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33
Q

What is the Scientific Method?

A

A systematic approach to answering the problem or question posed by the scientists and involves following specified steps

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34
Q

What are the steps of the Scientific Method?

A
  1. Question
  2. Hypothesis
  3. Experimental design
  4. Conduct Experiment
  5. Analyze the results
  6. Draw conclusions
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35
Q

What is the IFT?

A

Institute of Food Technology

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36
Q

What are the publication of the IFT?

A
  • Journal of Food Science;

- Food Technology magazine

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37
Q

What are the 5 specific areas addressed in the Journal of Food Science?

A
  • Food Chemistry and Biochemistry
  • Food Engineering and Processing
  • Food Microbiology
  • Nutrition
  • Sensory Evaluation
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38
Q

What are Nutraceuticals?

A

Foods that may provide health benefits beyond their normal nutritional value, such as preventing cancer or heart disease (probiotics, antioxidants, phytochemicals etc.)
-Emerging new product in the history of food product development
-Large issue of debate on the benefits they really offer
Ex: Beta carotene in carrots is known to protect eye health

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39
Q

What are the 3 major classes of food components?

A
  • Macronutrients
  • Micronutrients
  • Phytochemicals
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40
Q

What are the Macronutrients?

A

Protein, lipid, carbohydrate, water

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41
Q

What are the Micronutrients?

A

Minerals and vitamins

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42
Q

What are Phytochemicals?

A

Plant derived chemicals that are biologically active and are thought to function in the body to prevent certain disease processes – considered nonnutritive

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43
Q

What is MyPlate?

A
  • Developed by the USDA as a guide to help people chose the makeup of their diet so that nutritional value is maximized and potential harm is minimized.
  • Replaced the Food Guide Pyramid
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44
Q

Who were the EARLY food scientists?

A
  • The EARLY food scientists were basic scientists who were inspired to solve problems related to food quality or safety
  • Then developed in the need for new productions and food preservation
  • Now university trained food scientists
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45
Q

What are the areas of work for Food Scientists?

A
  • Food microbiology
  • Food chemistry
  • Food engineering
  • Sensory evaluation
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46
Q

What is Food Microbiology?

A

The study of all aspects of microbial involvement in food, both good and bad

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47
Q

What is Food Chemistry?

A

The study of chemicals in food, how they are analyzed and how they impact food quality

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48
Q

What is Food Engineering?

A

Applies engineering principles to food processes and food processing equipment

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49
Q

What is Sensory Evaluation?

A

Evaluates food as perceived by the human senses of sight, smell, taste, touch and hearing

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50
Q

What in Composition?

A
  • The substances or components found in a food or beverage.
  • Food scientists have developed tables that depict the composition of a wide variety of foods;
  • USDA maintains a database
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51
Q

What are Commodities?

A
  • Useful consumer goods of agricultural origin generally referring to RAW products.
  • USDA lists 14 commodities, some are processed foods
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52
Q

What are the 14 commodities listed by the USDA?

A

Red meats, poultry, fish and shellfish, eggs, dairy products, beverage milks, fats and oils, fruits, vegetables, shelled peanuts and tree nuts, flour and cereal products, caloric sweeteners, coffee, cocoa

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53
Q

What are Processed Commodities?

A

VALUE-ADDED commodities DERIVED from agricultural commodities that offer convenience, longer shelf life, and sometimes added nutrients. → People alter the original commodities

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54
Q

How do Nutritionists and Food Scientists consider foods differently?

A
  • NUTRITIONISTS are primarily focused on the NUTRIENT CONTENT of the commodity (How much to consume, NO additives);
  • Food scientists must factor in additives in order to assess their functional contribution to food products. → Give additional VALUE to the foods
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55
Q

What determines Serving Size?

A

Dependent on the particular food item and generally reflects the amount NORMALLY consumed. → Has NOTHING to do with what SHOULD be consumed

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56
Q

What is the Nutrition Label and Education Act?

A

Serving sizes are specified according to the FDA-established “Reference Amounts Customarily Consumed Per Eating Occasion”.

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57
Q

What is given in the Food Composition tables?

A
  • Normally give composition for common quantities such as cups or oz. and also per 100g
  • Unit given depends on the type of food (Fruit, veggie, grain, etc)
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58
Q

What is a Beverage?

A

A drinkable liquid, consumed for a variety of reasons

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59
Q

Why are Beverages consumed?

A
  • Thirst quenching → Water especially (only thing that actually quenches thirst)
  • Stimulant effect → Coffee
  • Alcoholic content → Beer, wine, rum, vodka, etc.
  • Health value → Fruit juice, milk
  • Enjoyment → Carbonated soft drinks
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60
Q

What is Nutrient Density?

A

Concentration of nutrients RELATIVE to calories.

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61
Q

What makes a food or drink Nutrient Dense?

A

Supplies variety of protein, complex carbohydrates, vitamins & minerals without excess fat and calories

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62
Q

What is the primary component of beverages?

A

WATER is the primary component of beverages, but it varies among types;

  • Coffee: almost 100% water
  • Orange Juice: 90% water
  • Alcoholic Beverages: Contains less even less water
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63
Q

What is the Degrees of Brix?

A
  • The weight percent of pure sucrose in a solution (grams of sucrose/100 grams of beverage;
  • Measured using either a refractometer or hydrometer calibrated for degrees Brix
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64
Q

Why do fruit juices need to be monitored by Degrees Brix?

A
  • When fruit juices oxidize, sucrose molecules separate into glucose and fructose;
  • Fructose is sweeter than both sucrose and glucose, therefore changing the flavor of the foods as it begins to break down → Lower quality
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65
Q

Why is the Degree Brix/Acid Ratio important?

A
  • In fruit and vegetable juices → Ratio of SUGAR TO ACID is an important consideration for flavor;
  • Measurement of quality and purity
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66
Q

What is the major agronomic crop around the world?

A

Cereals;

  • Rice, corn, and wheat, barley, sorghum, rye, millet and oats.
  • Both for human consumption and animal feed
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67
Q

What is the major nutrient component of cereals?

A
  • Carbohydrates is the major component (>75%) of cereals;

- Primarily in the form of STARCH, along with some simple sugars and some fiber.

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68
Q

What are the 3 major parts of the cereal grain?

A
  • Endosperm (high in starch)
  • Bran (high in fiber)
  • Germ (high in lipid because this is the source of ENERGY to the sprouting seed)
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69
Q

What is the protein content of cereal grains?

A

Protein tends to be of lower nutritional quality due to lower levels of the essential amino acid lysine as indicated by LOW biological value → Incomplete protein that needs to be complemented;
-Compare to eggs with high quality protein which contain high biological values of complete proteins (all amino acids)

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70
Q

What is Biological Value?

A

-Amount of NITROGEN utilized by the body for growth

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71
Q

What is Leavening?

A
  • production of gas (CO2) in a dough that increases volume and creates the typical texture of the bread crumb upon cooking.
  • BIOLOGICAL leavening agent: Yeast
  • CHEMICAL leavening agent: Baking powder, baking soda
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72
Q

What is Fruit?

A

-The ripened ovary that contains seeds surrounded by pulpy flesh. → Used in Dessert for typical standards

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73
Q

What are Vegetables?

A

-An herbaceous plant containing an edible portion (leaf, stalk, root, etc.) → Used in the MAIN COURSE for typical standards

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74
Q

What do Fruits and Veggies have in common?

A
  • Generally have high moisture, low protein and very low fat contents. → Water composition can be up to 90%
  • Having generally the same composition means they are handled for preparation and preservation
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75
Q

What are the MyPlate recommendations for Fruit?

A

2 cups of fruit per day

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76
Q

What are the MyPlate recommendations for Veggies?

A

2 ½ - 3 cups of vegetables per day

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77
Q

What are the health benefits associated with Fruits and Veggies?

A
  • VITAMINS and FIBER which may provide protection against cancer and heart disease
  • PHYTOCHEMICALS may be of greater importance as well. [Resveratrol → From fermented berries (grapes)]
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78
Q

What is Maturity?

A

the condition of the fruit when PICKED

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79
Q

What is Ripeness?

A

The OPTIMUM CONDITION of the plant in terms of food qualities such as flavor and color.

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80
Q

When are fruits and vegetables harvested?

A

prior to being ripe in order to facilitate transportation and storage

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81
Q

What does Quality of fruits and veggies depend on?

A

Quality of fruits and vegetables depends on a variety of qualitative factors such as color, size, flavor, firmness, etc.

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82
Q

What are Quantitative measures?

A

Measureable;

  • pH
  • Titratable acidity
  • Moisture content – water content
  • Degrees Brix – sugar content
  • Microbiological determinations
  • Solids content
  • Component content (Ex: pectin, citric acid)
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83
Q

How are dried fruits made?

A

Through the process of Dehydration

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84
Q

What is Dehydration?

A
  • Removes moisture in order to prevent microbial spoilage or enzymatic degradation. → One of the first methods of preservations
  • Fruit must be HIGHLY RIPE in order to maximize the SUGAR content
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85
Q

What is Infusion?

A
  • Additional sugar and other flavorings can be incorporated into dried fruits when dehydrated;
  • Utilizes HEAT and PRESSURE to force the sugar in and the water out. → Mechanical method of substituting water for sugar
  • Results in a chewy or soft texture.
  • Flavor become much more concentrated
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86
Q

What are Legumes?

A

Edible seeds of certain flowering plants;

  • Tend to be high in PROTEIN that is of greater nutritional value than most other plant proteins.
  • Offer a lower fat alternative to red meats.
  • Low in sodium & have high fiber, vitamin & mineral content.
  • Deficient in amino acid METHIONINE
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87
Q

What is Soy commonly used for?

A
  • Common legume;
  • Used as both a source of oil and as a source of protein;
  • Flour (50% protein)
  • Concentrate (70%)
  • Isolate (90%).
  • These products are used in a variety of food processing applications such as extending meat products including hotdogs or hamburger
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88
Q

What is the phytochemical found in Soy products?

A

Soy protein contains an important class of phytochemical called ISOFLAVONES which may prevent heart disease and certain types of cancers.

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89
Q

What are the benefits associated with Tree Nuts?

A
  • Now considered a healthy option similar to RED MEATS

- High quality protein, fiber, vitamins, minerals, unsaturated fatty acids.

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90
Q

What are the popular tree nuts?

A
  • Almonds – sweet & bitter varieties. → We consume the sweet; Bitter is poisonous
  • Hazelnuts – flavor goes well with chocolate.
  • Pistachios – green color.
  • Walnuts – Used in baked goods and confections.
  • Macadamia – very difficult to crack, commercial varieties perfected in Hawaii
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91
Q

What is Meat?

A

The edible flesh and organs of animals and fowls;

Purchased whole muscle with bone, whole muscle, processed meats

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92
Q

What are the Red Meats?

A

?

93
Q

What are the White Meats?

A

?

94
Q

What is the nutrition content of Meat?

A
  • High quality protein (high levels of all essential amino acids)
  • many vitamins and minerals
  • But is criticized for having high levels of saturated fat and cholesterol
  • POULTRY has lower fat and cholesterol and has received considerable product development in recent years
95
Q

What are Muscle Fibers?

A
  • Held together to form myofibrils (many units of muscle fibers)
  • Connective tissue surrounds the muscle fibers and provides attachment to bones and muscles.
96
Q

What are the contractile proteins of muscle fibers?

A
  • Myosin (THICK filament)
  • Actin (THIN filament).
  • These filaments combine to form actinomyosin in the contracted state. → Active stage of the muscle
97
Q

What are the connective tissue proteins?

A
  • COLLAGEN (white)
  • ELASTIN (found more in the tendons)
  • The more collagen a muscle has the tougher its texture will be.
  • There is an increase in connective tissue with age and exercise
98
Q

What are Meat Emulsions?

A
  • Food system in which two normally immiscible substances (usually fat, or oil and water) are caused to be mixed together using physical and chemical means. → Hot dogs, sausages, hams
  • Many processed meats are examples of meat emulsions which contain chopped meat mixed with water, fat and other additives
99
Q

What are Finfish?

A

-Found in fresh or salwater

100
Q

What are the types of Shellfish?

A
  • Mollusks – clams, oysters, scallops

- Crustaceans – lobster, shrimp, crab and crawfish

101
Q

What is the nutrient content of FISH?

A
  • High in protein and low in fat.
  • Some finfish have higher fat content, but is high in POLYUNSATURATED FATS which is believed to help prevent heart disease
102
Q

What are fish high in polyunsaturated fats?

A

Fish typically live in a low temperature, so the fats in their bodies need to NOT coagulate at those low temperatures

103
Q

Why are Finfish so perishable?

A
  • Microorganisms are PSYCHOTROPIC, which means that they can grow at refrigerated temperature;
  • Fish struggle and use of glycogen stores when dying, so less lactic acid produced post-mortem, so pH doesn’t decrease allowing bacteria to grow;
  • Unsaturated fatty acids undergo lipid oxidation and become rancid
104
Q

What compound of RANCIDITY causes the “fishy” smell?

A

-Trimethylamine oxide (TMAO) in their fat that decomposes to form trimethylamine (TMA)

105
Q

What is contained in the Egg WHITE?

A
  • Contains almost no lipid, high protein quality;

- High quality protein due to the need for the chick to be able to provide for itself until it is born

106
Q

What is contained in the Egg YOLK?

A
  • Most of the fat which accounts for 75% of total calories.
  • Major categories are neutral lipids, phospholipids (lecithin) and cholesterol;
  • Lecithin is used as an emulsifier in the food industry
107
Q

How is egg QUALITY determined?

A

-Fresh, high quality eggs have a THICK egg white and will NOT separate out when cracked

108
Q

What are Haugh Units?

A

-Height of the thick white relative to weight is used as a measure of quality

109
Q

What is Candling?

A
  • Process for assessing the quality of UNBROKEN eggs;
  • Egg is passed in front of a light, which illuminates its contents
  • Can see the shape, location and size of the yolk, check for cracks
110
Q

What is the GRADE of an egg related to?

A
  • NOT related to the FRESHNESS of the eggs, but more based upon the quality of the shell
  • For freshness, may more attention to the expiration date
111
Q

What is the composition of Milk?

A
  • 88% water
  • 3.3% protein
  • 3.3% fat
  • 4.7% carbohydrate
  • 0.7% ash
112
Q

What is Homogenization of milk?

A
  • Creates an emulsion of the fat in milk distributed throughout the aqueous serum and therefore stabilizing the phospholipids and proteins in suspension;
  • If not, fat will settle out on the top
113
Q

What are the main nutrients found in Milk?

A

-Good source of the fat soluble vitamins A, D, E, K (fortified with D) and carotenoids.

114
Q

What is milk sugar?

A

-LACTOSE which is a disaccharide that has LOW SWEETNESS and LOW SOLUBILITY.

115
Q

What is Lactose Intolerance?

A
  • problem in many parts of the world, which is due to a lack of the enzyme lactase.
  • Cannot break down WITHOUT ENZYMES and will be FERMENTED in the large intestine
116
Q

How is fluid milk classified?

A

-By FAT CONTENT and must have a minimum of 8.25% milk solids not fat (MSNF), which includes protein and carbohydrate

117
Q

What are the fat-content based varieties of fluid milk?

A
  • Whole milk (3.25% fat)
  • Reduced fat (2%)
  • Low fat (1%)
  • Fat-free (0.5%)
118
Q

What are other forms of milk?

A
  • Cultured milk (buttermilk, yogurt, sour cream)
  • Evaporated
  • Sweetened condensed
  • UHT (ultra-high temperature)
  • Nonfat dry milk → Reduce half the water content and then sprayed into a chamber that evaporates the remainder of the water
119
Q

What are the major proteins of milk?

A
  • Casein (80%)

- Whey (20%)

120
Q

How is Casein precipitated out of milk?

A
  • Precipitates as curd at a pH of 4.6.
  • Microorganisms or acid can cause the reduction in pH → bacteria producing lactic acid
  • Enzyme called RENNET (originally derived from calf stomachs) can be used to precipitate casein.
121
Q

How is Ice Cream made?

A

-From CREAM (must be at least 18% milk fat) and other ingredients to create a complex colloidal system

122
Q

How is Ice Cream a Complex Colloidal System?

A
  • Contains a variety of components that would NOT be soluble.
  • Includes air, water, fat, proteins and a variety of other ingredients such as flavoring, stabilizers, additional milk solids, emulsifiers, colorings.
123
Q

What is Butter?

A
  • Dairy spread made from either sweet or sour cream
  • Churning ruptures the protein film that surrounds each fat globule which allows fat to join
  • WATER-OIL Emulsion of 80% fat and 18% water
124
Q

What is Margarine?

A
  • Essentially simulated butter that has 80% fat (animal fat, vegetable oil) → Created when there was a shortage of butter in the 1800s
  • Oil is churned with cultured & pasteurized milk or whey.
  • Used to be considered a healthier alternative to butter → Because the oils were UNSATURATED
125
Q

What is Hydrogenation?

A
  • Process that turns unsaturated fatty acids into straight chains TRANS fats, which are even more unhealthy than saturated fatty acids
  • Promotes LDL cholesterol (Bad cholesterol)
126
Q

What is Cheese?

A
  • The fresh or matured product obtained by draining the whey after the coagulation of casein
  • RENNET from calf stomachs, where milk was originally stored caused the casein to precipitate out and the discovery of cheese
127
Q

What is the RIPENING of cheese?

A

-Aging of cheeses which allows the development of important flavor and textural changes that take place that often characterize the cheese

128
Q

What are Natural SOFT Cheeses?

A
  • Produced simply by clotting the casein by reducing pH.
  • Ex: cottage cheese, cream cheese, Roquefort
  • Roquefort is one of the most famous cheeses in the world, produced using sheep’s milk and Penicillium roquefort mold that is inoculated after the clotting step.
129
Q

What are Natural HARD Cheeses?

A
  • Hard textured cheeses such as cheddar and Swiss are typically aged to reduce moisture content
  • Mild to sharp flavors depends on the length of aging → Sharp require much longer aging making them more expensive
130
Q

How is Cheddar cheese made?

A

(HARD cheese);

  • Cheddaring process that involves repeated CUTTING of the curd to help remove the whey.
  • Characteristic orange color is from a seed pod extract called ANATTO
131
Q

How is Swiss cheese made?

A

(HARD cheese);

  • Includes several microorganisms;
  • Streptococcus thermophiles and Lactobacillus bulgaricus (starter culture)
  • Popionibacterium shermannii produces the characteristic holes
132
Q

What is Processed Cheese?

A
  • When two or more natural cheeses are blended, usually with water and emulsifiers added;
  • EX: American cheese;
  • If too much water is added it is labeled “cheese food”
133
Q

What is the nutrient content of Chocolate and Confections?

A
  • NOT traditionally consumed for nutritional purpose;

- Dark chocolate (85%) is considered the healthiest due to the lack of sugar and milk

134
Q

How are confections (candies) made?

A
  • Begin with a SUGAR solution that is supersaturated by heating to a high temperature;
  • Can be Crystalline (hard) or Noncrystalline (soft or gummy)
135
Q

How are CRYSTALLINE candies made?

A
  • The sugar solution is cooled in a controlled manner and agitated at an appropriate temperature to cause microscopic crystals to form.
  • Fudge and rock candy are examples of crystalline confections.
136
Q

How are NONCRYSTALLINE candies made?

A
  • The sugar solution is cooled rapidly or is produced using interfering agents such as fat or proteins or invert sugar, which prevents crystal formation. → Other solution and compounds between the crystals prevent the rigid structure
  • Gummy bears and peanut brittle are examples of noncrystalline confections
137
Q

What is Nutrition?

A

the study of foods and their contribution to health and disease.

138
Q

What are Essential Nutrients?

A

Must be obtained from FOOD. → Can’t just naturally metabolize them

139
Q

What are the Macronutrients?

A

Protein, carbohydrate, lipid, water → Require in high amounts

140
Q

What are the Micronutrients?

A

Vitamins and minerals. → Require in very small, sometimes trace amounts

141
Q

What are the functions of Nutrients?

A
  • Form body structures → bone, muscle
  • Serve as regulators → enzymes, hormones
  • Provide energy → calories
142
Q

What is Malnutrition?

A

-Implies an imbalance of nutrients in the body;
-Over-nutrition = excessive nutrients;
-Under-nutrition = deficiency of nutrients;
EX: Rickets - Vit. D deficiency

143
Q

What are the Dietary Guidelines for Americans?

A
  • First published in 1980 (by USDA and DHH) and revised every ten years;
  • MyPlate (by USDA) is a tool to illustrate the Dietary Guidelines
  • Provides consumer with a method of how to balance a healthy diet between veggies, fruits, grains, proteins, and dairy
144
Q

What are the USDA recommended intakes?

A
  • 6 oz. grains with at least ½ your grains whole
  • 2 ½ cups of veggies
  • 2 cups of fruit
  • 3 cups of dairy
  • 5 ½ ounces of protein (meat and/or beans)
  • Should consume most of fats from seafood and other polyunsaturated sources
145
Q

What is Digestion?

A
  • Accomplished for the most part by digestive enzymes which are responsible for the breakdown (hydrolysis) of the major food components;
  • Enzymes CAUSE reactions, but are NOT USED themselves
146
Q

What are the categories of enzymes found in the body?

A
  • Amylases - starch
  • Peptidases - protein
  • Lipases - lipids
147
Q

What is Bioavailability?

A

The degree to which a nutrient is digested and absorbed

148
Q

What is Absorption?

A

Passage of nutrients from the digestive tract to the blood stream facilitated by the mucosal cells of the intestine

149
Q

What is Simple Diffusion?

A
  • Small lipids/water cross freely into mucosal cells;

- NO energy require, but simply pass through mucosal cells

150
Q

What is Facilitated Diffusion?

A

A carrier is used to transport water-soluble vitamins to transport them to mucosal cells

151
Q

What is Active Transport?

A

-Causes nutrients (glucose, amino acids) to be absorbed into mucosal cells with cost of energy input. → Absorbed by mucosal cells and must have energy input

152
Q

What is Transport?

A

The movement of nutrients from the mucosal cell to the rest of the body through the blood or circulatory system which facilitates metabolic processes

153
Q

How does molecule SIZE effect transport and absorption of nutrients?

A
  • SMALL can move directly into the blood, but LARGER such as lipids have to be packaged into carrier molecules and routed differently;
  • EX: Lipids tend to be very large and must have carries and travel through the Lymphatic system
154
Q

What is Homeostasis?

A
  • A state of chemical and metabolic equilibrium;

- Maintained by hormone regulators such as insulin

155
Q

How is Glucose homeostasis achieved?

A
  • When blood glucose levels need to increase, Glucagon (hormone) will initiate the breakdown of stored glycogen;
  • When we eat, pancreas releases Insulin, which causes cells to uptake glucose and lower blood glucose levels
156
Q

Who regulates Food Labels?

A
  • FDA (21 CFR 101);

- CFR – Code of Federal Regulations

157
Q

How are nutrients listed on food labels?

A
  • % of daily value from one serving;
  • Originally created in 1973, mainly focused on vitamins and minerals (which were considered to be of concern for deficiency; Now more focused on macronutrients and limiting their intakes)
158
Q

What is Daily Value?

A
  • Related to the RECOMMENDED AMOUNT of essential nutrients or RECOMMENDED MAXIMUM of nutrients that could have adverse effects at higher levels
  • EX: Sodium, fat, saturated fat and cholesterol
159
Q

What info must be provided on Food Labels?

A
  • Product name
  • Place of business
  • Net weight
  • Ingredients (high to low amounts)
  • Company name/address
  • Product code
  • Dating
  • Religious symbols
  • Safe handling
  • Special warnings (7 allergens)
160
Q

What is the most essential nutrient?

A
  • WATER
  • Body is ~60% water
  • Raw meat ~75% water
  • Fruits/Veggies ~90% water
161
Q

Where is water found in the cells?

A

Every cell has water in (intracellular) and around it (extracellular)

162
Q

What are the 5 functions of water?

A
  • Regulates body temp
  • Lubricates eyes, spinal cord, GI tract, joints
  • As a medium for metabolic reactions
  • Participates in metabolic reactions (e.g. hydrolysis)
  • As a carrier for nutrient transport
163
Q

What is Metabolic Water?

A
  • Is produced by the metabolism of molecules in the body.
  • 100g glucose about 60 mL of water
  • 100g fat more than 100 mL of water
164
Q

What are Electrolytes?

A
  • Charged minerals that exist in the intra and extra cellular fluid that regulate water content.
  • Intracellular main electrolyte = Potassium
  • Extracellular main electrolyte = Sodium
165
Q

What maintains cell HYDRATION?

A

-Proper balance of intra and extra cellular electrolytes is critical to the proper HYDRATION of cells.

166
Q

How does DEHYDRATION in the body occur?

A
  • Dehydration results in a movement of electrolytes and water from INTRACELLULAR to EXTRACELLULAR space. → Causes muscle cramps;
  • Electrolytes are become concentrated in the EXTARCELLULAR space
  • Water starts moving OUT of cells into EXTRACELLULAR space in effort to balance
  • Can lead to kidney failure due to high concentrations
167
Q

What are Carbs made of?

A

-Carbon, hydrogen and oxygen molecules in the approximate ratio Cn(H2O)n.

168
Q

What are the Simple Sugars?

A

-Monosaccharides and Disaccharides;

169
Q

What are the Monosaccharides?

A
  • Glucose (primary nutrient)
  • Fructose
  • Galactose
170
Q

What are the Disaccharides?

A
  • Sucrose or table sugar (glucose + fructose)
  • Lactose or milk sugar (glucose + galactose)
  • Maltose (glucose + glucose)
171
Q

What does Glucose provide?

A

Can provide immediate energy, stored as glycogen to be used later or converted to fat.
-From fruits, milk, veggies, and refined sugars (those that only provide energy and no nutrients)

172
Q

What are Polysaccharides?

A
  • Complex carbs;
  • Long chains of monosaccharides;
  • Provide other nutrients besides energy;
  • Starch (digestible)
  • Cellulose (nondigestible)
  • Fibers
  • Pectins
173
Q

What is Dietary Fiber?

A

The residue of plants left undigested after consumption of edible fiber.

174
Q

What are Insoluble Fibers?

A
  • Absorbs water and swells up.

- Whole grain foods, nuts, potato skins

175
Q

What are Soluble Fibers?

A
  • Forms gel-like solutions as they dissolve in water.
  • Delays food transit through the intestinal tract.
  • Slows glucose absorption
  • Lowers cholesterol levels
  • Found in legumes, oats, broccoli, potatoes
176
Q

What is Glycemic Index?

A
  • The relative ability of a food to raise blood sugar;
  • The glycemic index is related to the ease with which a food is digested and absorbed.
  • Foods high in simple sugars tend to have HIGH glycemic index.
177
Q

What are Lipids?

A

-The most concentrated source of energy → 9 kcal/gram
-Carry essential FAT-SOLUBLE vitamins. → Vitamins A, D, E, K;
-Hydrophobic (INSOLUBLE) and act as cellular membrane to control water flow;
-

178
Q

What other compounds are contained in lipids?

A
  • Essential fatty acids = MUST consume;
  • Cholesterol = metabolic precursor (hormones)
  • Also phospholipids, sterols, waxes, etc.
179
Q

What are Fats?

A
  • SOLID at room temp;

- Butter, lard, margarine, shortening

180
Q

What are Oils?

A
  • Liquid at room temp

- Corn oil, olive oil, etc.

181
Q

What are Lipids composed of?

A
  • Composed primarily of C, H, O;
  • MORE HYDROGEN than in carbohydrates, which is why they have higher calories per gram
  • More hydrogen = more energy
182
Q

What are Glycerides?

A
  • Make up the majority of lipids in most food products;
  • Primarily triglycerides
  • Some diglycerides
183
Q

What are Triglycerides?

A
  • Glycerol backbone + 3 fatty acids;

- Attached fatty acids determine the properties

184
Q

What are the major properties of Lipids?

A
  • Hydrophobic or insoluble in water

- Nonpolar (no charge)

185
Q

What makes water a dipole?

A
  • Polar;

- Positive charge in the H molecules and negative charge in the O molecule.

186
Q

What are Saturated Fatty Acids?

A

All carbons are FULLY saturated with hydrogen.

187
Q

What are Monosaturated Fatty Acids?

A
  • ONE carbon pair possesses a DOUBLE bond

- Typically from vegetables

188
Q

What are Polyunsaturated Fatty Acids?

A

-TWO or more carbon pairs have a DOUBLE bond

189
Q

What are Essential Fatty Acids?

A
  • Cannot be made by the body
  • Omega 6
  • Omega 3
190
Q

What are Essential Fatty Acids made used for?

A

From these fatty acids all other metabolically important lipid derived components can be made.;

  • Lubricate joints;
  • Protect from heat loss
  • Provide energy
  • Building blocks of other fats
191
Q

What is the Recommended intake of Essential Fatty Acids?

A
  • Recommended is 4:1 (Omega 6:3);
  • A higher intake of Omega 6 causes a competition for absorption because they compete for the same enzyme but we require more Omega 3
  • Too much Omega 6 → Potential for Arthritis, Inflammation, Cancer
192
Q

What is Dietary Cholesterol?

A
  • Criticized as a cause of heart disease

- Cholesterol levels are NOT just dependent upon consumption, but also determined by how much your body manufacturers

193
Q

What are Lipoproteins are related to HEART DISEASE?

A
  • HIGH levels of low density lipoproteins (LDL) - move cholesterol from the liver. → Bad
  • LOW levels of high density lipoproteins (HDL) - move the cholesterol back to the liver. → Good; want high levels!
194
Q

What are Trans-fatty acids?

A
  • Refer to the geometry of the unsaturated bond in the fatty acid;
  • Location of the hydrogens in the chain is chemically altered
195
Q

What are CIS fatty acids?

A

-Most unsaturated bonds in nature have the hydrogen on the SAME SIDE of the carbon chain

196
Q

What are TRANS fatty acids?

A

-When the hydrogen are on the OPPOSITE of the carbon chain

197
Q

What is Hydrogenation?

A
  • Adds hydrogen to some of the double bonds and hardens the oil;
  • Nickel is used a the catalyst for the reaction of unsaturated fats under pressure forcing the rearrangement of the hydrogen molecules
198
Q

What are the main sources of trans fatty acids?

A

-Hydrogenated vegetable oils

199
Q

What are the health effects of Trans Fats?

A

-RAISE LDL and LOWER HDL in the blood

200
Q

What is the protein composition in the body?

A
  • About 16% protein;
  • Responsible for the majority of the metabolic processes;
  • Made of approximately 20 different amino acids that are bonded together by peptide bonds
201
Q

What is the structure of Amino Acids??

A
  • Amino (NH2)
  • Carboxyl (COOH)
  • Hydrogen
  • Varying side chains
202
Q

What are the Essential Amino Acids?

A
  • The body cannot synthesize 9 of the amino acids, thus are considered essential;
  • Histidine
  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Phenylalanine
  • Threonine
  • Tryptophan
  • Valine
203
Q

How does the body utilize proteins?

A

-The body utilizes dietary protein by breaking it down into its component amino acids

204
Q

What are high quality proteins?

A

Proteins that possess ALL of the essential amino acids at high levels;

205
Q

What are Complimentary Protein Source?

A
  • Adding low protein sources that together meet the need for all of the essential amino acids → Add together to consume all essential amino acids
  • Ex: legumes and grains.
206
Q

What is Biological Value?

A
  • A measure of protein quality;
  • Determined by how much nitrogen is consumed versus how much is excreted to calculate how much is utilized by the body;
  • Measured in animal models (rats and mice);
207
Q

What is the reference for Biological Value?

A

-Egg Protein is the reference protein assigned a value of 100

208
Q

What is Nitrogen Balance?

A
  • An indication of whether or not an individual has proper protein intake;
  • When in homeostasis the intake of nitrogen from protein will equal the excretion of nitrogen
209
Q

What is indicated by Negative Nitrogen Balance?

A
  • INSUFFICIENT amounts of essential amino acid consumption
  • Body begins breaking down existing protein for synthesis or energy;
  • Releasing the nitrogen stored in the body proteins indicating endogenous protein catabolism
  • Results in INCREASE of Nitrogen excretion in urine →Can severely damage kidneys
  • Indicator of MALNUTRITION
210
Q

What are Vitamins?

A
  • Small organic compounds that are essential to metabolic processes and must be obtained from food;
  • Work in a variety of ways.
  • Antioxidants, coenzymes (activates enzymes). → Must have for bodily reactions!
211
Q

What are the Water Soluble Vitamins?

A

All of the B vitamins + C

212
Q

What are the Fat Soluble Vitamins?

A

A, D, E, K

213
Q

What are Minerals?

A
  • INORGANIC substance;
  • Fewer than twenty are nutritionally important.
  • Act as cofactors, main components of bone (calcium), and regulates of electrolyte balance (potassium and sodium)
214
Q

What are Sugar Alcohols?

A
  • Have between 1.5 and 3 kcal /g, DO NOT contribute to dental carries and have a cooling flavor.
  • Sorbitol and mannitol
215
Q

What is Acesulfame K?

A
  • Highly sweet, heat stable, bitter aftertast;

- NOT metabolized in the body and contributes NO calories

216
Q

What are Aspartame?

A
  • Dipeptide of aspartic acid and phenylalanine, 200 times sweeter than sugar;
  • Contributes 4kcal/gram
217
Q

What is Saccharin?

A
  • The first artificial sweetener,
  • Once banned because it was believed to cause cancer;
  • Removed the ban in 2000 when determined that cancer was ONLY produced in rats, not in humans
  • Sweet’N Low.
218
Q

What is Sucralose?

A
  • Chlorinated sucrose, heat stable, no aftertaste. → Made by substituting OH- groups on Surcose with Cl-
  • Currently occupies more than 50% of the sugar alternative market.
  • Splenda
219
Q

Why were Fat-Replaces Created?

A
  • Health conscious consumers demand a wide variety of low fat food alternatives.
  • Consumers want to not consume the fat and calories, but maintain the taste
220
Q

What are Carb-based Fat Replacers?

A
  • Tend to form gels or increased viscosity
  • Gums, fibers, pectin
  • Used primarily in baked products and meats
  • 4 kcals/gram
221
Q

What are Protein-based Fat Replacers?

A
  • Blending or microparticulation can be used to create fat like TEXTURE.
  • Generally can not tolerate high heat → Mainly used in dairy products
  • 1.5-4 kcal/gram
222
Q

What are Fat-based Fat Replacers?

A
  • Mimic fats more precisely, contain less or no calories.

- Can be heated and used for frying

223
Q

What is Olestra?

A

-Fat-based fat replaced synthesized from Sucrose bound with fatty acids chains of 6, 7, or 8 carbons yielding less calories per gram

224
Q

Why were fat-replacers created?

A
  • Health conscious consumers demand a wide variety of low fat food alternatives.
  • Consumers want to not consume the fat and calories, but maintain the taste
225
Q

What is the place of fat replacers in the diet?

A
  • The jury is still out on the utility of fat replacers:
  • Reduce calories from fat and total calories
  • Their use in unhealthy foods causes an increase in these foods! → The lower calorie intake makes them so appealing
226
Q

What is Metabolism?

A

-Refers to the degradation (catabolic reactions) of FOOD components and the Synthesis (anabolic reactions) of NEW compound

227
Q

What is Energy Metabolism?

A

-The way the body derives energy from the macro-components (carbohydrate, protein, lipid)

228
Q

What is a Calorie?

A
  • Kilocalorie;
  • The amount of energy required to raise the temperature of one kilogram of water one degree Celsius;
  • PRO - 4kcals/g;
  • Carb - 4 kcals/g;
  • Fat - 9kcal/g
  • Alcohol - 7 kcal/g

Spring 2014 (22 decks)

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