Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food fundamentals 2 > plant proteins and meat substitutes > Flashcards

plant proteins and meat substitutes Flashcards

1
Q

why do some people go vegetarian?

A 
perceived health benefits
health conditions
food safety scares
religious practices
concern for animal welfare
social reasons
environmental reasons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what environmental benefits are associated with eating plant-based?

A

reduction of green house gases (48% comes from meat)

reduction of co2 per

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

co2 footprint in foods (greenhouse gases)

A

83% comes from production of food
11% comes from transportation of food.
hence eating plant based reduces emissions of green house gases tremendously.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Health benefits of a vegetarian diet

A 
reduced rates of 
obesity
heart disease
high blood pressure
cholesterol
type 2 diabetes
certain cancers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What type of vegetarian consumes milk products?

A

lacto-vegetarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What type of vegetarian consumes milk products and eggs?

A

lacto-ovo-vegtarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What type of vegetarian consumes fish and seafood?

A

pesco-vegetarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What type of vegetarian consumes NO animal products?

A

Vegan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What type of vegetarian consumes only raw or dried fruit, seeds and nuts?

A

fruitarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the name of a person who eats a diet of foods derived from plants and animals?

A

omnivore

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

which region believes that it is uncompassionate to eat the flesh of another living creature? however not all are vegetarian. they believe in karuna & karma

A

buddhism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

hinduism

A

soul is all-important. uniting all beings as one, hence immoral to kill or injure a human or animal.
not all are vegetarian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

40% vegetarian
majority lacto-ovo
consumption of snack, alcohol, tea & coffee is discouraged

A

seventh day adventist church

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

flesh of beast and fowls is discouraged so is the consumption of alcohol, coffee and tea.

A

mormon church.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

plant based proteins include?

A

legumes aka pulses once they are dried.
nuts & seeds (butters also)
soy-based products
TVP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what the the CFG suggest to be taken in milk and alternatives

A

to consume a fortified soy beverage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

how can iron be obtained in a vegetarian diet

A 
legumes
tvp
fortified grains
nuts and seeds
vegetables such as spinach & kale
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

how is zinc obtained in a vegetarian diet?

A

legumes
seeds
whole grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

how is calcium obtained in a vegetarian diet?

A 
fortified beverages
tofu
almonds
seasame seeds
dairy (lacto-vegetarian)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

how is vitamin D obtained in a vegetarian diet?

A

fortified beverages

margarine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

how is B12 obtained in a vegetarian diet?

A 
nutritional yeast
dairy
eggs
meat alternatives 
fortified beverages
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what food sources provide omega 3

A 
soy products
walnuts
flaxseeds
chai seeds
omega-3 eggs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what is nutritional yeast?

A

it has a nutty and cheesy flavor
can be consumed as is
easy to dissolve in water, milk, juices etc.
can be sprinkled over soups and salads

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

which country is the greatest producer and consumer of legumes

A

india

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
what is referred to the plant of fruits enclosed in pods?
legumes
26
what are important nutrients found in legumes?
``` fiber & complex CHO protein folic acid (good for pregant women) calcium (low bioavailibility) phosphorous potassium iron (enhanced absorption when mixed with vitamin C.) ex: chili with tomatoes low in fat except peanuts ```
27
advantages of consuming soy beans
high in good quality protein good amounts of fat and calories compared to other legumes contains isoflavones
28
what are phytoestrogens
plant derived compounds structurally similar to estrogenic substances
29
what are legumes generally high in?
CHO starches is the major CHO found in legumes include some non digestible oligosaccharides which may cause flatulence.
30
why does eating legumes increase flatulence?
gases such as (H2, CH4, CO2) are produced by intestinal bacterias as they ferment the legume's indigestible oligosaccharides.
31
how to extract oligosaccharides from legumes?
- increase water to bean ration when soaking (10:1). need to use new water to cook. may result in nutrient loss - adding baking soda: may result in thiamin & protein loss. + mushy vegetables - in industry phenolic compounds are sometimes added - taking enzymes such as beno to break down some of the oligosaccharides into digestible form.
32
why are nuts and seeds high in calories
because of their high fat content
33
nuts and seeds are a good source of what?
proteins, fats, fibers, vitamins and minerals
34
nutrients in soy beverages and what they may be fortified with?
naturally lack B12 and contain only 1/4 of the calcium found in cow milk. lack lactose vitamin A and D are added just like in regular milk.
35
plant protein quality
inferior to that of animal protein.
36
legumes are limited in what AA?
methionine tryptophan
37
nutsare limited in what AA?
lysine, methionine, tryptophan
38
grains are limited in what AA?
threonine, lysine, tryptophan
39
seeds are limited in what AA?
methionine lysine
40
what can you combine with legume to have a complete protein?
grains
41
what can you combine with nuts to have a complete protein?
grains
42
what can you combine with seeds to have a complete protein?
grains and nuts
43
how to cook legumes
1- dried legumes need to be washed and sorted 2- soaked 3- simmer rather than boil
44
what are the 3 soaking methods?
1- overnight soak: 3x more water than their volume overnight. 2- short soak: legumes are placed in 3x their volume of water and brought to a boil, simmered for 2 minutes and then left to soak for 1h 3- no soak
45
what happens if legumes are cooked in an acidic medium?
cooking time is increased due to the inhibition of the softening of pectic compounds
46
what happens if legumes are cooked in an basic medium?
the texture will be mushy due to increased rehydration speed the the dried legumes. thiamine will also be lost.
47
why should legumes be cooked?
- startches gelatinize, texture is altered and flavor is changed= more palatable - eliminates toxic substances
48
what does trypsin/protease inhibitor cause
reduce protein absorption in legumes
49
in what are hemaglutinins found & what may they cause?
red kidney beans | interfere with nutrient absorption
50
in what legume can cyanide be found in?
lima beans
51
what does sprouting do?
- enhances flavour, nutrient content (especially vitamin C), palabiity and digestibility (release enzymes that break down starches into digestible sugars) - reduces iron availability due to binding of fiber
52
should you eat raw sprouts?
no, as they may carry risks such as salmonella and E. Coli
53
how to refrigerate legumes
- cooked beans in their liquid for up to 3 days | - bean spouts should be stored in a cold bowl of water which gets changed daily to prevent molding
54
how to freeze legumes
- cooked beans should be drained and stored for up to 3 months - nuts and seeds should be stored in a cold, dry place to prevent rancidity
55
where should dried beans be stored?
in an airtight container for up to a year
56
what is TVP
derived mainly from soybeans but may also use nuts, wheat, sunflower, alfalfa & cotton seeds
57
how is TVP made
the plant material is altered into fibrous, porous granules and rehydrate them rapidly.
58
what is seitan
it is a plant derived protein product derived from wheat gluten hence should not be used by patients with celiacs
59
what are meat analogs
they are imitations of meat products made by blending soy protein with other vegetable proteins, CHO, fats, vitamins and minerals, coloring and flavorinh
60
do meat analogs contain as much fat as meat products
no | contain up to 1/3 and contain no cholesterol
61
what is the protein quality in meat analogs?
it is inferiors to that of meat as soy protein lacks methionine. should be used with grains to obtain complete protein
62
downfalls of using meat analogs?
high in sodium | can be very costly
63
what is “the cheese” made from soy beverage
tofu
64
how if tofu made
they protein from soy beverage is precipitated out through the use of coagulant and (calcium/magnesium sulphate dehydrate & calcium/magnesium chloride) the curds are then separated and pressed
65
how should tofu be handled once opened?
water should be drained off and replace with new fresh water which should be changed daily. should be stored in the fridge
66
what types of tofu are available
silken soft medium firm textures
67
how is soy beverage made?
a milk like liquid is extracted from ground soybeans | or made from defattened soy flour
68
what do you need to do to your homemade soy beverage and why?
needs to be boiled for 20 minutes to destroy trypsin inhibitor
69
what does activated enzyme lipoxygenase result in when grounded
bitter/beany taste
70
fermented soy bean paste
a salty condiment of light-dark brown color made from fermenting cooked boy beans & rice or barley
71
miso is?
japanese fermented soy pase
72
A condiment produced from a fermented and aged (a few months to a few years) paste of boiled soybeans, wheat, salt and Aspergillus oryzae or Aspergillus sojae molds
soy sauce
73
what is tempeh?
fermented (rhizopus oligosporus) whole soybeans molded into a cake advantages: significan quantities of B12 has a nutty taste originates from indonesia

Food fundamentals 2 (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions