Nutritional content of food after processing

Question 1

what is an antinutrient

Answer 1

natural/synthetic compounds which interfere with the absorption of nutrients

Question 2

antinutrient examples

Answer 2

phytic acid and flavonoids

Question 3

phytic acid

Answer 3

forms insoluble complexes with minerals eg, calcium which result in precipitation and the inability to be absorbed by the intestine

Question 4

flavonoids

Answer 4

polyphenolic compounds which reduce absorbtion, precipitate proteins and inhibit digestive enzymes eg.tannins

Question 5

excessive fiber

Answer 5

reduce transit time and reduced absorption of other nutrients

Question 6

excessive mineral eg. calcium

Answer 6

saturation of transport system which also leads to less absorption of other nutrients

Question 7

sulphites

Answer 7

increase loss of thiamine

Question 8

Retention factor

Answer 8

calculating the amount of nutrients in foods that were lost during the cooking processs

Question 9

retention factor calculation

Answer 9

%TR= (Nc x Gc) / (Ni x GI) x 100

Question 10

Fat

Answer 10

oxidation accelerated by light

Question 11

protein

Answer 11

denatured by heat

Question 12

Vit C

Answer 12

decreases during cell damage i.e. shopping or by storage

Question 13

b1

Answer 13

lost in cooking water

Question 14

b2

Answer 14

sensitive to light at neutral and alkaline conditions

Question 15

folate

Answer 15

destroyed by copper utensils

Question 16

B6

Answer 16

heat stable in alkaline conditions