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Food Studies > sensory appreciation and digestion > Flashcards

sensory appreciation and digestion Flashcards

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1
Q

hunger

A

the body’s physiological need to eat.

protects the body from exhausting energy reserves.
Controlled by a gland called the hypothalamus (a gland in the brain), which monitors the nutrient levels in our bloodstream.

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2
Q

appetite

A

the desire to eat

psychological or conditioned response to food telling us what to eat.
It is triggered by the sight, aroma or discussion of food.

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3
Q

satiety

A

a state or feeling of fullness after eating an adequate amount of food

A physiological response that is controlled by nerves and hormones which send signals to the brain.

The aim is to prevent over-eating, however, it is possible to move past the point of satiety to the point of being overfull.

Affected by the amount of food eaten and the nutrient composition of the food.

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4
Q

sensory properties

A

the characteristics of food that are detected by the senses

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5
Q

sensory appreciation

A

the information humans get from their senses about food and how they interpret that information, contributing to overall enjoyment and experience of eating food.

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6
Q

macronutrients

A

essential nutrients that our bodies need in large amounts.
E.g: Carbohydrates, Proteins, Fats, Fibre

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7
Q

micronutrients

A

essential nutrients that our bodies need in small amounts

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8
Q

High to low satiety

A

High: Protein, Fibre, Water
Moderate: Low GI carbohydrate
Low: Fat, Sugar, High GI carbohydrate

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9
Q

Carbohydrates

A

Molecules that contain carbon, hydrogen and oxygen.

The body’s preferred source of energy.

They come in two forms: sugars and starches

All plant-based foods and most dairy foods contain carbohydrates.

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10
Q

Fibre

A

An indigestible form of carbohydrate found in plant-based food.

Provides satiety value (high satiety).

Assists the movement of food through the intestines.

Fibre from oats and barley may assist in reducing blood cholesterol levels.

Three types: soluble, insoluble and resistant starch.

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11
Q

Protein

A

Protein is made up of amino acids.

There are two classifications of amino acids:

  • Non-essential: can be synthesised in the body
  • Essential: can’t be synthesised in the body (must be consumed in the diet for adequate body function)

Complete protein foods contain all the essential amino acids.

Incomplete proteins have some essential amino acids.

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12
Q

Fats

A

Fats can improve the taste and texture of foods and some oils are essential for a healthy diet.
Many foods that contain fat are considered discretionary choices.

There are four types of fats:
- Saturated
- Monounsaturated
- Polyunsaturated
- Trans

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13
Q

digestion

A

the process by which food is broken down into substances that can be absorbed and utilised by the body

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14
Q

enzymatic hydrolysis

A

a chemical digestive process that breaks down food by breaking the bonds that hold together the molecular ‘building blocks’ within the food

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15
Q

enzyme

A

body chemicals break down food particles during digestion

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16
Q

mechanical digestion

A

use of physical force to break up food
E.g:
- Action of teeth and tongue
- Movement of the food bolus from the front of the
mouth to the beginning of the oesophagus
- Churning action in the stomach
- Peristalsis in the small and large intestines
- Peristalsis in the oesophagus

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17
Q

chemical digestion

A

involvement of enzymes and acids in the breakdown of the chemical structure of macronutrients into smaller molecules that can be absorbed and utilised by the body
E.g:
- The action of amylase in saliva
- Release of gastric juices in the stomach
- The action of gastric juices and enzymes in the small
intestine

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18
Q

Absorption

A

the process of nutrients moving from the small intestine into the bloodstream.

Occurs along the whole length of the small intestine (only in the small intestine)

Food takes 6-8 hours to pass through the small intestine

  • Walls of the small intestine are lined with thousands of tiny finger-like projections called villi.
  • Villi increase the surface area of the small intestine, allowing for increased rates of nutrient absorption.
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19
Q

gut

A

refers to gastrointestinal system
Extracts all nutrients from food and delivers them to bloodstream with water, and eventually to the tissues of the body.

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20
Q

Peristalsis

A

the involuntary constriction and relaxation of the muscles that move through the digestive tract

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21
Q

Probiotics

A

live microbial food supplements which restore the balance of good bacteria in the intestine

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22
Q

Prebiotics

A

non-digestible compounds in food products which feed bacteria in the intestine and stimulate growth

23
Q

Key digestive organs and structures

A
  • Mouth (teeth, tongue)
  • Salivary glands
  • Oesophagus
  • Stomach
  • Liver
  • Gall bladder
  • Small intestine
  • Pancreas
  • Large intestine
24
Q

chemical digestive process - carbs

A

Saliva contains the enzyme amylase which starts to break the bonds between the carbohydrate chains.

Once the food is in the small intestine the pancreas releases more amylase into the small intestine, which breaks down all the carbohydrates into singular sugars called monosaccharides (glucose, fructose).

Lactase is needed to break down lactose into its sugar components.

25
Q

chemical digestive process - protein

A

Protein digestion begins in the stomach.

The stomach cells produce pepsin (enzyme) and hydrochloric acid, which begins to break down the protein chains into smaller chains called polypeptides.

Protein digestion continues in the small intestine.

The pancreas releases more enzymes (trypsin and chymotrypsin) which break down the polypeptides into singular amino acids.

26
Q

digestive process - fat

A

Lingual lipase in the saliva is released but does not begin to work until it reaches the stomach.

Fat digestion begins in the stomach.

Acids activate lingual lipase, which mixes with gastric lipase.

The gall bladder releases stored bile (originally produced by the liver) into the small intestine and emulsify the fat with water, aiding digestion.

The pancreas releases the enzyme lipase, which breaks down the triglyceride structure into glycerol and fatty acids.

27
Q

digestive process - fibre

A

Fibre is not like the other nutrients.

It is not digested in the small intestine, instead passing through to the large intestine.

When it reaches the large intestine:

  • some types of fibre are fermented by bacteria, producing important by-products for the body
  • Some types of fibre absorb water to help lubricate the faeces
  • Some types do nothing and simply add bulk to the faeces
28
Q

gut

A

refers to the gastrointestinal system
Extracts all nutrients from food and delivers them to the bloodstream with water, and eventually to the tissues of the body.

29
Q

absorption - carbohydrates

A
  • We already know that carbohydrates are broken down into monosaccharide molecules through digestion.
  • Monosaccharides pass from the small intestine, across the epithelial cells of the villi and straight into the capillaries and bloodstream.
  • They travel to the liver for processing.
30
Q

absorption - protein

A
  • We already know that protein chains are broken down into amino acids through digestion.
  • Amino acids pass from the small intestine, across the epithelial cells of the villi and straight into the capillaries and bloodstream.
  • They are taken to the liver for processing and storage.
31
Q

absorption - fats

A
  • We already know that fats are broken down into fatty acids and glycerol.
  • Fatty acids and glycerol pass from the small intestine, across the epithelial cells of the villi and into the lymphatic system via the lacteal, the central part of the villi.
  • They move around the lymphatic system and join the bloodstream as insoluble fats.
  • The liver converts insoluble fats to soluble fats
32
Q

the utilisation of carbs in the body

A

Primary (number 1) source of energy production in all body cells.

  • 16kJ energy per gram

Body cells can only use glucose (a type of monosaccharide).

Insulin is released by the pancreas into the bloodstream.

Insulin helps transport glucose from the bloodstream into the body cells.

Any excess glucose not used by the cells is converted to glycogen in the liver and stored in the muscles and liver.

33
Q

the utilisation of protein in the body

A

Protein is needed for growth, maintenance and repair of all body cells.

It is a critical component of enzymes, antibodies, haemoglobin, and hormones.

It strengthens the immune system.

A secondary source energy source (about 10% of the body’s energy)
- 17kJ energy per gram

We require about 40-50g of protein daily
- This depends on our life stage, body type and health

34
Q

the utilisation of fat in the body

A

Secondary energy source – they contain 37kJ of energy per gram.

Build cell membranes.

Insulate and protect vital organs.

Transport fat-soluble vitamins around the body.

Excess fat is stored as adipose tissue.

35
Q

microbiota

A

the wide variety of microorganisms (microbiome) including fungi, yeast and bacteria that live in the gut

36
Q

Gastrointestinal tract (GIT)

A

the long tubular structure through which foods are taken in and processed into usable components and waste products are expelled

37
Q

Microbiome

A

a collective term that describes the many microorganisms that live in the human body in different environments. It is the relationship between the microbial cells and the body’s genetic material.

38
Q

prebiotics

A

the fuel for beneficial bacteria in the gut Inulin – a starch substance found in a wide variety of fruits, vegetables and herbs

39
Q

probiotics

A

foods that contain live, healthy bacteria. They maintain a healthy balance of bacteria in the intestine

40
Q

fermentation

A

a natural process that converts micro-organisms such as yeast and bacteria, and carbohydrates such as starch and sugar into acids or alcohol

41
Q

obesity

A

a condition in which a person’s weight is 20% or more above ‘normal’ weight

42
Q

physical health

A

relates to the functioning of the body and its systems. It includes the physical capacity to perform daily activities or tasks

43
Q

type 2 diabetes

A

a condition in which the body becomes resistant to the normal effects of insulin and/or gradually loses the capacity to produce enough insulin in the pancreas

44
Q

autoimmune disease

A

a disease in which the body’s immune system attacks healthy cells

45
Q

mental health

A

the current state of wellbeing relating to the mind or brain and the ability to think and process information

46
Q

gut microbiota

A

Microbiota live with humans from birth and the gut houses the largest population of microbes in the human body.

The majority of the microbes in the gut are beneficial for physical and mental health. They can:

  • contribute to how a person fights disease
  • digest food into essential by-products and nutrients that perform vital bodily functions
  • work to signal food cravings to the brain
  • help regulate body weight
  • Regulate the level of pathogenic bacteria in the gut
47
Q

microbiota can assist with digestion

A

through the production of by-products of fermentation processes. It ferments undigested foods to produce nutrients that the human body cannot make.

  • vitamin B12, folate, riboflavin, and vitamin K, short-chain fatty acids
48
Q

gut bacteria function

A

maintain a level of acidity that prevents the growth of bad bacteria while allowing good bacteria to thrive.

A healthy balance of bacteria in your gut means you are more likely to feel and stay healthy.

49
Q

prebiotics

A

are important for overall health, but specifically for gut health. The most common type is fibre. Prebiotic fibres travel through the gut (not digested in the small intestine) and stimulate the growth of the good bacteria.

  • Good bacteria must already be present in the gut to gain the benefits from prebiotics

e.g inulin

50
Q

probiotics

A

foods that contain live, healthful (beneficial) bacteria.

‘Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host’ – World Health Organisation

Examples include lactobacillus, acidophilus and bifidobacteria

When we are stressed, ill, take antibiotics or consume a poorly balanced diet, our gut microbiota will be affected and out of balance.

51
Q

positive influence of bacteria

A

Eating a diet rich in fibre from a diverse range of foods → provides prebiotics

Consuming probiotic foods such as fermented products like kimchi, sauerkraut and Yakult increases the number of good bacteria in the gut.

52
Q

negative influence of bacteria

A

High intake of sugar and fat → feeds the wrong type of bacteria in the gut → gut microbiota imbalance

53
Q

relationship between gut and physical health

A

Good nutrition increases the amount of good bacteria in the gut. This improves physical health in the following ways:

  • Stronger immune system (better able to fight infections and disease)
  • Correctly balanced hormones
  • Decreased risk of obesity, type 2 diabetes and autoimmune diseases
  • Proper digestion and absorption of nutrients

When gut health is sub-optimal, hormones become imbalanced.

  • This increases the risk of developing type 2 diabetes, obesity and autoimmune diseases.

An imbalance between good and bad bacteria can lead to increased inflammation in the body.

54
Q

relationship between the gut and mental health

A

Research is revealing that there is a link between poor gut health and depression. Modification to the diet can improve an individual’s mental health (impacts on the good bacteria).

Good food = good mood
- Cause and effect; diet causes an effect on mood

Tips:

  • Eat a diverse range of healthy foods
  • Practice mindful eating
  • Plan your meals
  • Increase plant-based foods

Food Studies (3 decks)

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