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Food Science > MidTerm Exam > Flashcards

MidTerm Exam Flashcards

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1
Q

Open dating

A

Found on perishable foods

Meat, poultry, eggs

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2
Q

Closed/coded dating

A

Found on shelf stable products

Canned goods, boxed foods

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3
Q

Sell by date

A

How long to display the product for sale

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4
Q

Use by

A

Recommended use of the product while at peak quality

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5
Q

Best if used by

A

Not a purchase or safety date, it is for best flavor and quality

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6
Q

Closed or coded dates

A

Used by manufacturers to locate and track

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7
Q

What do foods get when there becomes an odor and different flavor

A

Spoilage bacteria

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8
Q

What happens if foods are mishandled

A

They can cause food-borne illness

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9
Q

Chronic diseases

A

Long term that aren’t contagious and very preventable

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10
Q

Factors that increase the risk of chronic diseases

A

Unhealthy diet, physical inactivity, tobacco use, alcohol consumption, genetics

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11
Q

7 out of 10 deaths are due to

A

Non communicable diseases

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12
Q

Progress has been made clear on reducing unsafe water and sanitation but _______ are an increasing threat

A

Diet obesity and drug

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13
Q

Epidemiological transition

A

Patterns of disease shift away from infectious and nutrient deficiencies

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14
Q

Nutrition transition

A

Shifts towards higher density diet with a greater role for fat and added sugars in foods

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15
Q

Sensory characteristics

A

Taste is number one factor to determine food choices

Flavor, appearance, texture

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16
Q

Dorito effect

A

Taste shape, can’t have just one

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17
Q

When are most chronic diseases expressed

A

Adulthood, main burden is seen in people older than 60

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18
Q

Macronutrients

A

Carbohydrates
Fats
Proteins

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19
Q

Carbohydrates

A

Nutrient that is the main source of energy for the body

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20
Q

Simple carbs

A

Sugars that provide quick energy

Fruits, honey,milk

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21
Q

Complex carbs

A

Sugars that form long chains

Grains vegetables, rice

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22
Q

Fiber

A

Part of fiber and grains that can’t be digested

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23
Q

Insoluble fiber

A

Bonds with water to produce bowl movements (prevent constipation)

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24
Q

Soluble fiber

A

Reduces blood cholesterol level and risk of heart disease

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25
Q

What is ketoacidosis

A

State where body breaks down fat for energy, levels of ketones raise in blood

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26
Q

Recommended Dietary Allowance (RDA)

A

Based on scientific knowledge presented by the food nutrition board (FNB) of the national Academy of Sciences (NAS)

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27
Q

Defect of overconsumption of protein

A

To much used can impose metabolic burden on the bones kidneys and liver

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28
Q

High protein/ high meat diets may be associated with

A

Risk of coronary heart disease due to saturated and cholesterol or even cancer

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29
Q

80% of ___________ are attributed to dietary practices

A

Breast, bowel and prostate cancers

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30
Q

How much oil per day is healthy

A

6 teaspoons or 2 tablespoons

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31
Q

Sources of dietary fats

A

Animal- meat, dairy
Plant- vegetables, oil, nuts
Hidden-fries, pizza, pasta

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32
Q

Weight gain occurs when

A

Energy intake exceeds energy expenditure

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33
Q

How is excess energy stored

A

As triglycerides

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34
Q

Risk of cancer decreased with diets of

A

Fruits, vegetables, antioxidants, low in trans fats

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35
Q

There is a correlation between trans fats and

A

Cancer

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36
Q

Connection between salt and

A

Stomach cancer, upper throat cancer

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37
Q

After tobacco, ________ seems to be most avoidable cause of cancers in populations with western patterns of cancer incidents

A

Overweight/ obesity

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38
Q

Under consumes nutrients and nutrients of public health concern

A

Many consume amounts of nutrients below adequate intake levels

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39
Q

Which nutrients are under consumed by many people

A

Potassium, dietary fiber, magnesium, calcium, vitamins-ADEC

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40
Q

Low intakes of nutritious food groups- vegetables, fruits, whole grains and dairy

A

Lead to lack of nutrients intake and unhealthy eating patterns

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41
Q

Low intakes of dietary fiber are due to

A

Low intakes of fruits, vegetables, and whole grains

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42
Q

Low intakes of potassium are due to

A

Low intakes of fruits, vegetables, dairy

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43
Q

Sunlight on the skin enables the body to make

A

Vitamin D

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44
Q

Acculturation

A

Process by which individuals adopt attitudes, values, customs, beliefs, of a new culture

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45
Q

Our bodies contain more than ____ cells

A

100 billion

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46
Q

Does your body have more human cells or microbiome cells

A

Microbiome 100 trillion

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47
Q

Where can microbiome cells be found throughout the body

A

Diverse they can be found nearly everywhere

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48
Q

Where do microbiomes concentrate throughout the body

A

Nose, uterus, digestive system, shoulder, teeth

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49
Q

What does S. Mutans do to your teeth

A

Causes decay, weakens enamel, produces sugars and lactic acid

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50
Q

What does S. Mitis do for your teeth

A

Forms biofilm on enamel, if enters blood stream can cause inflammation of heart

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51
Q

What does the B. Subtilis do

A

Form spores, found in human gut, used to make soybean product

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52
Q

Number of _____ varies from person to person

A

Microbes

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53
Q

What are the functions of the gut microbiota

A
  • Stick to intestinal wall,
  • harmful bacteria cannot produce antimicrobial substances,
  • produce mucin to boost immunity
  • digest certain foods
  • Produces vitamins and absorbs nutrients
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54
Q

What is key to ensuring proper digestive function

A

Balanced gut microbiota

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55
Q

What is the mucosa

A

Inner most layer of gastrointestinal tract

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56
Q

What is the mucosa made up of

A

Epithelium

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57
Q

Front lines of immune defense

A

Immunoglobulin

58
Q

Food moves through your digestive system by process called

A

Peristalsis

59
Q

What is the function of the small intestines

A

Digests food, extracts nutrients

60
Q

After food passes through small intestines it goes into

A

The 6 foot colon/ large intestines

61
Q

What are the gate keepers of the gut

A

Epithelial cells/colonocytes

62
Q

Where is the largest number of bacterial cells found

A

In the large intestines

63
Q

Human gut microbiota are dominated by

A

Four main phyla

64
Q

When the body essentially attacks itself

A

Autoimmune disease

65
Q

Immune system is comprised of

A

T cells
B cells
Dendritic cells

66
Q

Dendritic cells are a link between

A

Bodily tissues and immune system

67
Q

What can alter digestive systems environment

A

Antibiotics

68
Q

Acid reducing medication can cause

A

Bad bacteria make way to colon, causing dysbiosis

69
Q

What can C. Difficile do

A

cause Bacterial imbalance

70
Q

Chronically intestinal inflammation

A

Crohn’s disease

71
Q

Beneficial bacteria are known as

A

Probiotics

72
Q

Existing together without harm

A

Commensal relationship

73
Q

People who eat red meat have higher risk of

A

Heart disease

74
Q

What does the centers for disease control (CDC) measure

A

To little or to much consumption
Morbidity rates
Measure deaths and illness

75
Q

While TB incident has decreased what has increased

A

Type 2 diabetes

76
Q

Metabolic syndrome is a

A

Multifaceted syndrome

77
Q

By itself _____ is not considered a disease

A

Obesity

78
Q

Reasons for obesity in poor countries

A

Impacts of population growth
Decreased physical activity
Over consumption of high energy foods

79
Q

What does visceral fat do

A

Wraps around the internal organs

80
Q

What does subcutaneous fat do

A

Lies under skin around belly thighs and rear

81
Q

What fat is linked to metabolic disease

A

Visceral fat

82
Q

What causes the inflammatory trigger in obesity

A

Excess high fat diet

83
Q

Signs of an inflammatory response

A

Molecule from a microbe
Parasite
Foreign body
Injured tissue

84
Q

What is good to the gut bacteria

A

Bacteroidetes

85
Q

Bad to the gut microbes

A

Firmicutes

86
Q

Diabetes is leading cause of

A

Kidney failure
Lower limb amputations
Cases of blindness among adults

87
Q

Risk of developing type 2 diabetes is influenced by

A

Genetics

Obesity

88
Q

Insulin and glucagon are

A

Hormones that regulate blood glucose and energy storage, produced by the pancreas

89
Q

Elevated blood glucose levels can damage blood vessels and lead to

A

CVD

90
Q

What is atherosclerosis

A

Hardening of the arteries

91
Q

Dietary cholesterol comes from

A

Only animal products

92
Q

High density lipoproteins at

A

Good

Connected with decreased risk of heart disease

93
Q

Low density lipoproteins

A

Bad

Connected with increased risk of heart disease

94
Q

What can occur as an effect of atherosclerosis

A

Heart attack

95
Q

Are Premenopausal women less prone to heart disease than men

A

Yes

96
Q

Oxidation is a chemical process cause by

A

Oxygen free radicals

97
Q

What do free radicals do

A

Oxidize density lipoproteins

98
Q

Two types of inflammation

A

Acute

Chronic

99
Q

Why is inflammation characterized by

A

Redness, swelling, warmth, pain, some immobility

100
Q

What are cytokines

A

Small molecules released by cells into the blood, activate inflammation

101
Q

Cytokines storms do what to the body

A

Have potential to do harm to the body

102
Q

70% of immune cells are in our

A

Digestive system

103
Q

Anti inflammatory food component

A

Omega 3 fatty acids

104
Q

Antioxidant nutrients

A

Vitamins E and C

105
Q

Free radicals are produced in the body when

A

Oxygen is breathed

Foods are eaten

106
Q

What are essential to many metabolic reactions in the body

A

Free radicals

107
Q

Most frequent types of cancer in US

A

Lung, Breast, colon

108
Q

Stomach cancer is frequent in

A

Japan

109
Q

_____ cancer is prominent in US

A

Colon

110
Q

Which bacterium causes stomach ulcers, increased risk of stomach cancer

A

Helicobacter pylori,

111
Q

Chemicals and radiation damage genes and make them more susceptible to

A

Cancer

112
Q

Cancer develops in three stages

A

Initiation
Promotion
Progression

113
Q

3 food groups that can form cancer causing chemicals

A

All meats
Poultry
Fish

114
Q

When proteins are heated

A

Carcinogens appear

115
Q

HCAs are forked when

A

Extreme heat causes chemical reaction between amino acids

116
Q

Fat flares

A

PAH

117
Q

Blackened skin

A

HCA

118
Q

Beneficial bacteria

A

Probiotics

119
Q

Lactobacillus found in

A

Small intestine

120
Q

Ileum bifidobacteria

A

Found in large intestine

121
Q

Fermented mil is best example of

A

Early probiotic

122
Q

Lactic acidosis bacteria is used for

A

Preservation of food

123
Q

Can vegetables be fermented

A

Yes

124
Q

Biopreservation

A

Extension of shelf life and food safety

125
Q

Fermentation

A

Process of growth of organisms in foods

126
Q

Example of fermented, biopreserved product

A

Yogurt

127
Q

Probiotics when consumed can confer

A

Health benefits to the host

128
Q

Microorganisms can

A

Colonize the guy

129
Q

Probiotic improves the

A

Intestinal microbial balance

130
Q

Most commonly used probiotics

A

Lactobacillus spp
Bifidobacterium spp
Lactococcus spp

131
Q

Probiotics can degrade toxins produced by

A

Pathogenic bacteria

132
Q

What are prebiotics

A

Non digestible food ingredients that help grow good bacteria

133
Q

Commonly known prebiotics

A

Oligofructose
Insulin
Galactic- olgosaccharides

134
Q

What are symbiotic

A

Combo of both pre and pro biotics

135
Q

What is gastroenteritis

A

Severe inflammation to the GI tract

136
Q

What prevents travelers diarrhea

A

Probiotics

137
Q

IDB

A

Irritable bowel Disease

138
Q

Intestinal microbiota May contribute to

A

Obesity

139
Q

Which bacteria does probiotics reduce in the stomach

A

H pylori bacteria

140
Q

What are probiotics considered

A

Supplements

141
Q

Probiotics should be taken under medical direction

A

Don’t take them like a multivitamin

142
Q

Most common species found in probiotics

A

Lactobacillus

Bifidobacterium

Food Science (2 decks)

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