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TLE 10 - 2nd Quarterly > Nutritional value, components and types of cereals and starch > Flashcards

Nutritional value, components and types of cereals and starch Flashcards

iiyak na ako

1
Q

any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti

A

pasta

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2
Q

a white crystalline substance found in animal tissues and various foods

A

cholesterol

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3
Q

are fiber-associated compounds found in many plants families and common foods, including grains, nuts, seeds, vegetables, and drinks such as tea, coffee or wine

A

lignans

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4
Q

a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects

A

phytochemical

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5
Q

any of numerous substances, occuring in plants, that form stable foams with water

A

saponin

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6
Q

these are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye and buckwheat

A

grains

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7
Q

the germ, bran, and endosperm makes it whole

A

whole grains

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8
Q

any grass cultivated for its edible grain

A

cereals

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9
Q

commonly known whole grains with great potential in recipes

A

wheat

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10
Q

a hearty grain with a beautiful nutty flavor. It is a classic addition to soups and stews

A

barley

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11
Q

An extremely versatile
item to have in your
pantry, can be
added to sweet and
savory meals alike.

A

oats

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12
Q

A popular gluten-free
grain

A

rice

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13
Q

it is higher in fiber, vitamins and minerals than most other whole grains and its distinct earthy flavor, along with
its high gluten content, make it one of the most favored grains for bread-making.

A

rye

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14
Q

it is rich in antioxidants, mainly vitamin C and can be woven into a number of recipes

A

corn

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15
Q

it is a great healthy substitute in lieu of other refined grains, as it’s high in fiber, protein, essential amino acids and iron.

A

quinoa

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16
Q

it is the dried, ground, precooked kernels of durum wheat and is most known for bein the main ingredient in middle eastern dishes

A

bulgur

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17
Q

is an ancient Italian whole grain that’s similar in flavor and texture to barley.

A

Farro

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18
Q

it is another Middle Eastern grain derived from green durum wheat. It is harvested when the wheat is younger

A

Freekeh

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19
Q

it contains all nine essential amino acids

A

Amaranth

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20
Q

9 essential amino acids

A
  1. Histidine
  2. Isoleucine
  3. Leucine
  4. Lysine
  5. Methionine
  6. Phenylalanine
  7. Tryptophan
  8. Threonine
  9. Valine
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21
Q

biosynthesis of proteins

A

Histidine

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22
Q

helps to make hemoglobin

A

isoleucine

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23
Q

protein synthesis, tissue regeneration and metabolism

A

leucine

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24
Q

for proper growth, and a nutrient responsible for converting fatty acids into energy and helping lower cholesterol

A

lysine

25
Q

helps protect the body from damage caused by ionizing radiation

A

methionine

26
Q

improve memory and learning ability

A

phenylalanine

27
Q

help make melatonin and serotonin

A

tryptophan

28
Q

helps maintain the proper protein balance in the body

A

threonine

29
Q

helps stimulate muscle growth and regeneration and energy production

A

valine

30
Q

ancient grain commonly found and used in german cuisine

A

spelt

31
Q

can be found in yellow, red, white, or grey varieties

A

millet

32
Q

the small, triangular seeds of the buckwheat psuedocereal deliver a nutty, bitter flavor along with antioxidants and fatty acids

A

buckwheat

33
Q

also known as kamut and is a grain derived from Egypt that is high in Vitamin E and protein

A

khorasan

34
Q

15 types of grains, whole grains, and cereals

A

wheat
barley
oats
rye
rice
corn
quinoa
bulgur
farro
freekeh
amaranth
spelt
millet
buckwheat
khorasan

35
Q

3 major parts of grains

A

bran, endosperm, germ

36
Q

it is the outer layer of the grain

A

bran

37
Q

it is the main part of the grain

A

endosperm

38
Q

it is the smallest part of the grain

A

germ

39
Q

why do we need to eat more whole grain foods?

A

fuel for the body
fuel for the mind
early disease prevention

40
Q

these can lower the risk of coronary heart disease, and slow or turn back cancers in animals

A

lignans

41
Q

it reduces the glycemix index of food which is important for people with diabetes and helps protect against the development of cancer cells in the colon

A

phytic acid

42
Q

can be found in certain fish oils, especially shark liver oil

A

squalene

43
Q

oryzanol

A

a substance that is taken out of rice bran oil.

44
Q

these have antioxidant effects

A

phenolic compounds

45
Q

these are compounds found naturally in plants that are structurally similar to cholesterol

A

phytosterols

46
Q

odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes

A

starch

47
Q

usually involve cutting out most starchy foods

A

low-carb diets

48
Q

only found in foods that come from plants

A

fiber

49
Q

two types of fiber

A

insoluble fiber
soluble fiber

50
Q

the body cannot digest this type of fiber, so it passes through the gut

A

insoluble fiber

51
Q

can be partly digested and may help reduce the amount of cholesterol in the blood

A

soluble fiber

52
Q

types of starchy foods

A

potatoes
rice and grains
bread
pasta

53
Q

great choice of starchy food

A

potatoes

54
Q

excellent choice of starchy food

A

rice and grains

55
Q

healthy choice to eat

A

bread

56
Q

another healthy meal option, it consists of dough made from durum wheat and water

A

pasta

57
Q

you’ve got until the end of this date to use or freeze the food before it becomes to risky to eat

A

use by

58
Q

best before

A

you can eat food past this date but it might not be at its best quality

TLE 10 - 2nd Quarterly (4 decks)

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