Midterm 1

Question 1

What is an oenophile?

Answer 1

“Wine lover”

Question 2

What is a Turophile?

Answer 2

A “Cheese Lover”

Question 3

Countries with the Highest Wine Consumption per Capita

Answer 3

Vatican (61.1%)
France (45.6%)
Italy (37.6%)
Canada (11.7%)
USA (10.5%)

Question 4

Three important active ingredients in wine

Answer 4

Niacin (Vitamin B3), resveratrol (beneficial), alcohol (carcinogen)

Question 5

What was food babes beef with subway?

Answer 5

Ingredient AZODICARBOMIDE used in yoga mats was also used in subways bread. Proves that chemicals can be found in other products and still be safe for consumption.

Question 6

What is the micro-nutrient in dried apricots?

Answer 6

Beta-carotene (used in the body to make Vitamin A)

Question 7

What micro-nutrient is found in apricot pits and was believed to be a cancer treatment

Answer 7

Laetrile - has no effect on cancer

Question 8

calcium proprionate

Answer 8

preservative to combat early molding in sliced bread. Prevents growth of molds and fungi.

Question 9

Chemical found in our body as a metabolic byproduct of eat fat. present in sweat

Answer 9

Propionate

Question 10

Resveratrol

Answer 10

antioxidant which can have an effect on reducing the risk of heart disease.

Question 11

Risk of highly processed meats

Answer 11

Consuming an average 60g of processed meat/day increases risk of developing colorectal cancer by 50%

Question 12

PlumpyNut

Answer 12

peanut-based, fat-based, protein-based food with long shelf life

Question 13

rBHG

Answer 13

recombinant Bovine Growth hormone: increases the amount of milk produced by cows.

Question 14

functional foods

Answer 14

• consumed as a part of a usual diet

- Demonstrated to have physiological benefits and/or reduce risks

Question 15

Lavoisier

Answer 15

investigated amount of CO2 gas emitted as byproduct of digestion and confirmed conservation of mass

Question 16

what has a higher water concentration: watermelon or radish?

Answer 16

Radish (98%) vs Watermelon (96%)

Question 17

% of caloric intake of macronutrients

Answer 17

• Fat (30%)
• Protein (12%)
• Complex Carbs (48%)
• Sugar (10%)

Question 18

Cal/g of macronutrients

Answer 18

Protein: carbs at 4 cal/g
Fats: 9 cal/g
Carbs: 4 cal/g
Fiber: 2 cal/g

Question 19

Full papers

Answer 19

Complete description of current research findings. Full publication with all the recipes and details

Question 20

Notes

Answer 20

A short description of current research findings that are considered less urgent/important

Question 21

Communications

Answer 21

Short description of important and/or urgent current research findings.

Question 22

Fat Soluble Vitamins

Answer 22

A,D,E, and K

Question 23

Water Soluble Vitamins

Answer 23

B1, B2, B3, B4, B5, B6, B7, B9, B12, and C

Question 24

Vitamin B1

Answer 24

Thiamine/Thiamin

Question 25

Vitamin B2

Answer 25

Riboflavin

Question 26

Vitamin B3

Answer 26

Niacin

Question 27

Vitamin B5

Answer 27

Pantothenic Acid

Question 28

Vitamin B6

Answer 28

Pryidoxine

Question 29

Vitamin B7

Answer 29

Biotin

Question 30

Vitamin B9

Answer 30

Folic Acid (Folate)

Question 31

Vitamin B12

Answer 31

Cobalamin

Question 32

Vitamin C

Answer 32

Ascorbic Acid

Question 33

What vitamin deficiency causes Beri-Beri

Answer 33

Vitamin B1 (Thiamine) deficiency

Question 34

What vitamin deficiency causes Rickets

Answer 34

Vitamin D Deficiency

Question 35

What vitamin deficiency causes Pellagra

Answer 35

Vitamin B3 (Niacin) deficiency