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RDN Exam > Principles Of Dietetics - topic A: food nutrition and supporting sciences > Flashcards

Principles Of Dietetics - topic A: food nutrition and supporting sciences Flashcards

1
Q

Climacteric fruits

A

ripen post-harvest
examples: peach, pear, banana, apple, tomato

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2
Q

Non-climacteric fruits

A

best when ripened before harvest
examples: grapes, melon, citrus

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3
Q

olive green in acid

A

pheophytin

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4
Q

bright green in alkaline

A

chlorophyllin (mushy: hemicellulose broken down)

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5
Q

one dozen oranges will yield

A

one quart of juice

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6
Q

cooking method - frozen

A

shorter cooking time than fresh because blanching and freezing have made them tender

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7
Q

blanching

A

immersion in boiling water for a short time

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8
Q

10, #6/CASE

A

13 CUPS

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9
Q

canned fruits and vegetable grades USDA

A

grade A - desserts, salads (fancy)
grade B - processed (choice)
grade C - puddings, pies (standard

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10
Q

fresh produce grades USDA

A

fancy, extra #1, #1, combination, #2

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11
Q

vitamins and minerals in meat, poultry, fish, and meat alternatives

A

thiamin, niacin, riboflavin, iron, copper, trace minerals

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12
Q

pork is a good souce of what

A

thiamin
(high heat destroys thiamin)

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13
Q

fish paste

A

good source of nondairy calcium

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14
Q

pigments - meat - green colors

A

green colors are due to further myoglobin breakdown, oxidation of pigment myoglobin

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15
Q

post-mortem changes and aging

A
  • change in muscle protein brought about by enzymes which increase the water-holding capacity of the muscle
  • acid (vinegar) and salt also increase tenderness by increasing water-holding capacity of muscle
  • MAP (modified atmosphere packaging) prevents deterioration by slowing respiration
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16
Q

inspection and grading

A

shown with a round purple inspection stamp/sticker “USDA Inspected and Passed”

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17
Q

cookery principles and temepratures

A

temp - 325’F for roasting
- high temp increases shrinkage, toughen
- a slow-cooked roast yields less waste
- insert meat thermometer BEFORE cooking
- safe minimum internal temperatures
- 145’F: pork, beef, veal, lamb, steaks, roast, fish
- 160’F ground beef, ground veal, ground lamb
- 165’F turkey, chicken, duck

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18
Q

vacuum wrapped meats

A

cured meats are pink from nitrites (inhibit botulism)

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19
Q

tempering meat

A

allows it to cook more evenly
- Letting meat sit out at room temperature before cooking it

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20
Q

method of cooking determined by cut of meat - dry heat

A

no water involved, for tender cuts near backbone (loin, sirloin)

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21
Q

method of cooking determined by cut of meat - frying

A

heat the fat before it smokes
- desirable property of fat used in frying is a high smoke point > 400’F
- highest = safflower 513’F
- lowest = butter 350’F

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22
Q

rancidity in an unsaturated fatty acid

A

involves the uptake of oxygen in an unsaturated fatty acid
- healthiest plant oils are all highly unsaturated (olive oil has more MUS; less susceptible to rancidity than soybean oil which has more PUS)
- greater # of double bonds, greater risk of rancidity

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23
Q

fish cookery- smell

A

fresh fish should not smell fishy

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24
Q

egg yolk

A

is a naturally occurring oil in water emulsion and has more protein by weight

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25
Q

egg freshness

A

old eggs float, fresh eggs sink

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26
Q

eggs - preparation and processing - syneresis

A

syneresis (weeping) - liquid released from a coagulated product
- occurs when cooked at too high a temperature, or too low a temperature for too long a time; creates a tough watery product

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27
Q

egg substitutes

A
  • lower in fat, kcal, cholesterol; often higher in sodium than fresh eggs
  • when cooking with egg substitutes, there will be color (added carotenoid) and flavor differences - eliminated yolk
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28
Q

when eggs are held in the refrigerator for too long

A

loss of carbon dioxide makes eggs more alkaline, old eggs = need to increase acidity

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29
Q

milk and milk products - whey

A

whey has lactose

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30
Q

milk and milk products - composition and nutritive value

A

low in iron and vitamin C

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31
Q

milk and milk products - processing- where to store if unopened?

A

dry storage if unopened

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32
Q

buttermilk in place of regular milk in a recipe

A

increase the baking soda
- buttermilk is more acidic = need to increase base

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33
Q

sweet acidophilus milk

A

skim milk plus lactobacillus acidophilus bacteria which reduces lactose

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34
Q

use of milk in food preparation- when milk is heated & to prevent curdling

A
  • when milk is heated, whey protein precipitates out on bottom of pan or on surface of milk
  • to prevent curdling, add an acid slowly and agitate - an acid precipitates casein in milk
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35
Q

butter

A

at room temp, hydrolytic rancidity (uptake of water) leads to flavor changes in butter (saturated fat)
- saturated fats take up water
- unsaturated oils are more subject to oxidative rancidity (soybean oil) (uptake of oxygen at a double bond in an unsaturated fat)

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36
Q

cream

A

heavy or thick > 36% fat
medium 30-36% fat
whipped cream 35% fat

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37
Q

cheese

A
  • uncured - refrigerate immediately (cottage cheese, cream cheese)
  • cured - additional whey removed, salt added, ripened over time
  • %moisture content high to low: cottage (79), cream, mozzarella (45-55), camembert, bleu, Swiss, cheddar, gorgonzola, parmesan (31)
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38
Q

wheat flours

A

graham, whole wheat - entire grain, use freshly ground, spoils quickly due to fat in germ

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39
Q

hard wheat bread

A

strong gluten; bread highest in protein - 11.8%

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40
Q

all-purpose (blend of hard and soft wheat)

A

less gluten; 10.5% protein, used in bakery

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41
Q

pastry (soft wheat)

A

weaker gluten; 7.9% protein, used in bakery

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42
Q

cake (soft wheat)

A

least and weakest gluten, more starch, 7.5% protein, used in bakery, least amount of protein

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43
Q

baked flour mixtures - gluten

A

gluten gives elastic properties, forms framework, holds in leavening agent; made from gliadin and glutenin (when you add a liquid and blend them together) through process of hydration and mixing

44
Q

adding bran to gluten

A

decreases the volume of the end product
- increase flour and liquid to compensate -> adds strength

45
Q

leavening agent - steam

A

expands the hollow shell formed by flour and egg

46
Q

leavening agent - air expands

A

when heated before proteins coagulate and retain it

47
Q

leavening agent - carbon dioxide

A
  • from action of yeast on sugar, yielding carbon dioxide and alcohol
  • from action of acid on baking soda (sodium bicarbonate)
  • sour milk = more acidic, can add lemon juice
  • baking powder: provides both the acid and the alkali needed for reaction
  • old baking powder is more alkaline
  • baking soda and corn starch can provide CO2
48
Q

sugar - hygroscopic

A

modifies texture by tenderizing

49
Q

sugar - too much sugar

A
  • results in coarse cells, thick walls, a shiny crust, and a crumbly product
  • weakens the gluten by holding water
50
Q

quick breads and yeast

A

quick breads don’t use yeast

51
Q

quick breads ingredients

A

egg and flour are basic ingredients

52
Q

quick breads - excess mixing

A

stirred until moisted, not beaten
- loss of CO2 and overdeveloped gluten
- tunnels from top to bottom, tough, heavy product

53
Q

types of cake - shortened cake

A

layer, pound cakes
- comparatively large amount of fat; uses chemical leavening

54
Q

types of cake - layer cake

A

baking powder

55
Q

types of cake - pound cake

A

air and steam

56
Q

types of cake - rich cake

A

increased fat, sugar, egg; increases keeping quality. lasts longer because crumb is dense

57
Q

types of cake - gold cake, white cake, yellow cake

A

egg yolks; egg whites, whole egg

58
Q

cakes - alterations in the amount of sugar

A

the more sugar, the more time is needed to reach the elevated coagulation temperature of gluten. as sugar increases, the volume of cake increases up to the point where the volume is so great and the gluten is so weak that the gluten strands snap and the cake falls in the center (gummy, crystalline appearance - sticky and shiny). water is needed to develop gluten.

59
Q

pastry- lard and oil

A

are each 100% fat; butter and margarine are only 80% fat

60
Q

pastry- pie crust tenderness

A

is enhanced by using oil, soft fats, or fat cut into very small pieces. flakiness is promoted by leaving fat in coarse , larger particles

61
Q

what happens to batters and dough when flour goes up in product

A

the product becomes more dense

62
Q

straight dough method

A

all ingredients are added before dough is allowed to rise

63
Q

sponge dough method

A

proofing time (final rising of the dough) is shortened: use strong flour, high in protein (bread flour)

64
Q

waxy starches

A

corn, rice, sorghum have only amylopectin
- branched fraction: 1,4 and 1,6 alpha glycosidic linkages

65
Q

thickening ability of starches- what is the most effective?

A

potato is most effective

66
Q

gelatinization

A

is the swelling that occurs when starch is heated in water close to the boiling point. heat dissociates bonds, water moves in and swells granules. friction is created causing paste to thicken

67
Q

role of sugar in gelatinization - when to add acid?

A

add an acid when cooking is complete because acid breaks down starch and will produce a runny product
ex:lemon meringue

68
Q

retrogradation

A

gritty texture
- undesirable - reduces the quality of food
- examples - staling of starch products, such as bakery goods; separation when a gravy thaws; old pudding; stale breads

69
Q

starch uses in food prep - white sauce?

A

white sauce
- melt fat, add flour (roux-half fat, half flour)
- to get a clear, shiny, translucent sauce, use cornstarch as thickener

70
Q

candies - types - small crystals

A

fondant, fudge, more ingredients that interfere with crystallization: milk, chocolate, corn syrup)

71
Q

how to make candies

A

heat sugar and liquid
- acid, fat, protein added, softer it will be

72
Q

candies - how is crystallization prevented?

A

is prevented by adding interfering substances (fat, milk) or by increasing the concentration of sugar

73
Q

ice cream is a product of

A

crystallization

74
Q

ice cream formation

A

fat interferes with crystal formation, making crystals small and smooth
- not adding enough fat produces a grainy ice cream with large crystals

75
Q

gelatin - incomplete protein

A

no tryptophan

76
Q

gel formation - enzymes

A
  • bromelain is an enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation (inactivated by heat 170-180’F) - could use canned pineapple
  • papain is a proteolytic enzyme from papaya that will prevent gelation
77
Q

beverages - brew coffee

A

at 185-203’F for best flavor, at higher temps, tannin is extracted and coffee is bitter

78
Q

who controls food additives

A

the FDA

79
Q

food additives - emulsifiers

A

monoglycerides, diglycerides, lecithin, disodium phosphate

80
Q

food additives - sorbitol

A

humectant (retains moisture), sweetener, bulking agent, limits mold

81
Q

food additives - mold inhibitor

A

propionate, sodium benzoate (soda)

82
Q

sensory evaluation of food - qualitative (subjective)

A

uses organoleptic measurements (sense organs) - opinions - to test color, odor, taste, texture

83
Q

sensory evaluation of food - analytical (under qualitative)

A

differences or similarities, qualities

84
Q

sensory evaluation of food - affective

A

used with untrained panelists, determine preference, acceptance, or opinions of a product

85
Q

examples of affective sensory evaluation of food

A
  • hedonic rating - scale; facial hedonic - smiling faces - all opinions
86
Q

sensory evalution of food - flavor profile method

A

descriptive flavor analysis profile (DFAP). trained panel, subjective opinion

87
Q

objective measures of food quality - viscosimeter (viscometer)

A

measures viscosity of liquids that flow; measures the flow on an incline plane or on a rotational basis

88
Q

objective measures of food quality - line-spread test

A

measures viscosity of liquids or semi-solid foods that flow in a flat surface

89
Q

food biotechnology and genetic engineering (GMO)

A

scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge

90
Q

composition of food

A

-food synergy is the additive influence of foods and constituents which, when eaten, have a beneficial effect on health
-collective additive results is better

91
Q

probiotics

A

live microbial food ingredients that benefit health (kefir, acidophilus, milk, yogurt)

92
Q

prebiotics

A

nondigestible food ingredients that support growth of probiotics
- fibers (fructooligosaccharides (FOS), soluble dietary fiber, found in onions, garlic, asparagus
- inulin (fructose polymer)

93
Q

functional foods

A

provides more functions than the basic nutritional benefits

94
Q

what foods have resveratrol

A

grape juice, red wine, and fatty fish
- which reduces platelet aggregation

95
Q

phytochemicals - indoles

A

cruciferous vegetables (sulfur) - detoxification of carcinogens

96
Q

phytochemicals - isoflavones

A

anthoxanthin in soybeans - lower elevated cholesterol

97
Q

labeling and packaging claims

A

nutrition labeling and education act - fda

98
Q

label regulations - low kcal

A

no more than 40 kcal/serving

99
Q

label regulations - low fat

A

3 grams or less per serving

100
Q

label regulations - low sodium

A

no more than 140 mgs / serving

101
Q

label regulations - gluten free

A

< 20 ppm

102
Q

label regulations - organic

A

minimum of 95% organic ingredients; up to 5% non-organic allowed

103
Q

% DV

A

% of the daily value for each nutrient a serving of the food provides, based on a 2000 kcal intake. increase DRV (daily reference value) and RDI (reference daily intake)

104
Q

packaging claims - health claims

A

based on authoritative statements from a scientific body of the US Gov or the national academy of sciences.
“ a calcium,-rich diet may help prevent osteoporosis”

105
Q

packaging claims - qualified health claims

A

emerging evidence of a relationship, but not conclusive. requires a disclaimer: “ Evidence suggests but does not prove that…”

106
Q

packaging claims - structure function claims

A

-may describe the role of a nutrient or dietary ingredient intended to affect the normal structure or function of the human body
-may be used without FDA permission “fiber maintains bowel regularity”

RDN Exam (14 decks)

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