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food studies 1002 > food studies > Flashcards

food studies Flashcards

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1
Q

define food matrix

A

the nutrient and non-nutrient components of foods and their molecular relationships

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2
Q

name the 5 sections of the eat well guide and what % they make up

A 
fruit and veg - 40%
protein - 12%
dairy and alternatives - 8%
Carbohydrates - 38%
oils and spread - 1%
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3
Q

energy in carbohydrates (kcal/g)

A

3.75

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4
Q

energy in protein (kcal/g)

A

4.0

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5
Q

energy in fat (kcal/g)

A

9

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6
Q

energy in alcohol (kcal/g)

A

7

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7
Q

does the eat well guide apply to everyone?

A

not under 2 years old

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8
Q

what is a portion of fruit and veg?

A

80g fresh, 30g dried, 150ml fruit juice

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9
Q

cereals are low in …. and are a good source of …

A

potassium, zinc

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10
Q

which part of the grain contains all of the micro and macro nutrients of the grain?

A

bran and aleurone

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11
Q

which part of the grain contains the new plant

A

embryo

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12
Q

what is the composition of carbs and protein in cereals

A

75% carbs, 6-15% protein

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13
Q

what are phytochemical

A

chemical compounds produced by plants to protect against herbivores, to resist fungi, bacteria and plant viruses

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14
Q

what % of adults in the UK were eating the recommended 5/day in 2017

A

29%

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15
Q

what sugar is common granulated sugar

A

sucrose

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16
Q

what foods are glucose found in

A

honey, sugar, fruit and veg

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17
Q

what foods are fructose found in

A

honey, sugar, fruit and veg, processed food and drinks

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18
Q

what food is galactose found in

A

milk

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19
Q

what sugar components are found in sucrose

what foods contain sucrose

A

glucose + fructose

table sugar, golden syrup, honey, fruit, veg

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20
Q

what sugar components are found in lactose

what foods contain lactose

A

glucose + galactose

milk products

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21
Q

what sugar components are found in maltose

what foods contain maltose

A

glucose + glucose

alcohol

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22
Q

what are free sugars

A

all mono and disaccharides added to foods and drinks

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23
Q

what is the RDI for free sugars

A

less than 5%

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24
Q

what are intrinsic and extrinsic sugars

A

intrinsic - contains within the plant cell

extrinsic - free sugars

25
Q

how is alcohol produced

A

fermentation - yeast grow by feeding on the sugars and produce alcohol and CO2

26
Q

what is 1 unit of alcohol

A

10ml (8g)

27
Q

what is fresh meat?

A

meat that has not undergone any preserving process other than chilling, freezing or quick-freezing

28
Q

which proteins are in cells

A

actin and myosin

29
Q

which protein undergoes major change when cooked

A

myo-fibrillar proteins

30
Q

which proteins make up the connective tissue

A

collagen and elastin

31
Q

does age affect muscle fibres?

A

yes, younger animals or less active animals have finer muscle fibres (tender). older animals or those who do more work have thick muscle fibres (tougher meat)

32
Q

what makes meat red

A

myoglobin

33
Q

why does meat turn bright red20 minutes after being cut

A

myoglobin changes to oxymyoglobin

34
Q

how many grams of protein is in raw red meat/ (/100g)

A

20-25g

35
Q

how many grams of protein are in cooked meat (/100g)

A

28-36g

36
Q

what are processed meats

A

cured, smoked or has had salt or chemical preservatives added

37
Q

what 4 things are added to processed meats

A

salt - flavour enhancement
phosphates - retains moisture
sugar - counteracts saltiness
nitrates (and nitrite) - preserves meat

38
Q

name some shellfish

A

crustaceans - crab, crayfish, lobster, shrimp

mollusks - bivalve (clam, mussel, oyster, scallop), univalve (snail), cephalopod (octopus, squid)

39
Q

does fish have shorter or longer muscle fibres than meat?

A

shorter

40
Q

does fish have more or less connective tissue than meat?

A

much less

- muscle cells run parallel connecting to sheaths of connective tissue

41
Q

what vitamins does fish oil contain

A

fat soluble A and D and PUFA

42
Q

what are the three main omega-3 fatty acids in oily fish

A

short chain - ALA (alpha-linolenic acid)
required to make…
long chain - EPA
long chain - DHA

43
Q

what are the recommendations for fish intake

A

2 portions a week - 1 oily

44
Q

what types of fish should pregnant women avoid?

A

shark, swordfish and marlin - high mercury risk

raw shell fish - food poisoning risk

45
Q

define fats and oils

A

long hydrocarbon chain with a terminal carboxyl group

46
Q

what are saturated fats

A

solid fats, straight chain fatty acids

47
Q

what are unsaturated fats

A

liquid, kinked chain fatty acid because of C=C bonds

48
Q

name some foods high in saturated fats

A

animal fat, coconut oil

49
Q

name some foods high in monounsaturated fats

A

olive oil, nuts, avocado

50
Q

name some foods high in polyunsaturated fats

A

plant oils, oily fish, nuts, seeds

51
Q

name some potential effects on health of overconsumption of fats

A

CVD, stroke, cancer

52
Q

what processed cause oxidation (rancidity) of fats

A

oxidation, hydrolysis

53
Q

what is the effect of rancidity on lipids

A

causes them to bee un-palatable, bad odour, unhealthy to digest

54
Q

are saturated or unsaturated fats more susceptible to oxidation

A

Unsaturated

55
Q

2 things that contribute to oxidation

A

oxygen, UV light

56
Q

2 primary products of oxidation

A

peroxides (ROO) and hydroperoxides (ROOH)

57
Q

what proteins are in milk

A

caseins and whey

58
Q

what vitamins are in milk

A

fat soluble vitamins A,D,E and K

59
Q

what is a portion of dairy?

A

200ml glass milk, 150g pot of yogurt or 30g cheese

food studies 1002 (1 decks)

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