Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Food Science > test 1 > Flashcards

test 1 Flashcards

1
Q

Plant Foods Benefits (Fibre)

A
  • High in fibre
  • Found predominantly in fruits and vegetables
  • Helps reduces risk of colorectal cancer and cardiovascular disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Plant Foods Benefits (Antioxidants and Phytochemicals)

A

-rich in antioxidants and phytochemcials
- these are found in leafy greens, berries, nuts and legumes.
- fruits and veggies of colour
- helps combat inflammation, oxidative stress and combat aging-related diseases

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

Plant Foods Benefits
Lower in saturated fat and cholesterol

A
  • when eating less of these it is associated with lower chances of heart disease, stroke and obesity
  • can help LDL (bad) cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Plant Foods Risks
Vitamin B-12 Deficiancy

A
  • this is predominantly found in animal based products (meat, eggs and dairy)
  • it is essential for red blood cell reproduction, nerve function
  • lack of this essential vitamin cause result in anemia, weakness and fatigue
  • can be suplimented with fortified foods. plant based milks and cereals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Plant Foods Risks
(protein quality)

A
  • plant proteins may lack one or more of the essential 8 amino acids making them incomplete proteins
  • solution to this is a well research diet that pairs plant based proteins to gain all essential amino acids to make a complete protein. like pairing legume and cereals/grains
  • plant based foods with complete proteins are quinoa, soy products, buckwheat, hemp seeds and chia seeds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Plant Foods Risks
(lower bioavailbilty of some nutrients)

A
  • Iron from plant sources (non-heme) is absorbed by the body less than iron from animal sources (heme).
  • supplements or eating food rich in vitamin c helps with iron absorption. a lot of fruits and veggies are rich in vitamin c.
  • zinc and calcium absorption may be lower due to plant compounds like phytates and oxalates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Plant Foods Benefits
(other benefits)

A
  • ethical and sustainable
  • can help loss weight (less calorie dense foods)
  • lowering risk of diabetes
  • preventing cancer
  • improving kidney function
  • lowering blood-sugar levels
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Plant Foods Risks
(omege 3 deficiancy)

A
  • plant based diet lack EPA and DHA found commonoly in fatty fish
  • can be obtained by algae supplements, flaxseeds, walnuts and chia seeds
  • they play vital roles in cell structure, energy production, and the function of various systems like the heart, lungs, and immune system
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Animal Foods Benefits

A
  • complete proteins with all essential 8 amino acids
  • heme-iron meaning absorbed more by the body
  • high in omega 3 acids supports heart, brain and eye health
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Animal Foods Risks

A
  • not ethical or sustainable as plant based sources
  • can lead to higher risk of diabetes
  • can lead to potential weight gain (caloric dense foods)
  • lead to higher risk of cancer, diabetes, cardiovascular disease, high blood pressure and high cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are Nutrients?

A

chemical compounds that are needed for growth, energy and health. different types of nutrients making food

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

Macro Nutrients

A

9 macro is large) carbohydrates, fats, fibres, proteins and water.
- building blocks of food that body need in large quantites to provide energy for various bodily functions.
- crucial for overall health, energy levels, supporting bodily functions

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

Micro Nutrients

A

( mico is small) found in small amounts in certain foods, Vitamin (A,B,C,D,E and K) and mineral iron and calcium
- play a vital role in supporting overall health, preventing diseases and mainting proper bodily function

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

Non Nutrients

A
  • are chemicals in food not nessesscary for growth or energy, commonly found in plant based foods used in plants as a defence against insects, bacteria and disease.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Carbohydrates

A

This is the main source of energy for our bodies, providing the fuel need for our nervous system, organs and muscles to work

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

Type of Carbohydrates

A

Carbohydrates can be into complex and simple.
Complex ones are starches or dietary fibre.
Simple ones are sugars

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

Starches

A

Good sources of starches are potatoes, bread and glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Dietary Fibre

A
  • insoulble
  • sources are all bran, branflakes
    -soluble
  • lentils, beans, oatmeal, psyllum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Sugars

A

Sugars are either one or two of glucose, fructose or galactose.

21
Q

Monosaccharides

A

Monosaccharides are one sugar
either glucose, fructose and galactose

22
Q

Disaccharise

A

2 units of monosaccharides link with a bond called glycosodic bond
sucrose = glucose + fructose
lactose = glucose + galactose
maltose = 2 glucose

23
Q

Diabeties

A
  • possible consequences of eating too many carbs
    -is a disease that occurs when you blood sugar levels (or glucose) are too high. - glucose is your bodies main source of energy ( is a carbohydrate)
    -your body makes glucose, but also comes from food eaten
24
Q

Fasting Blood Glucose

A

Low - 2.9 to 5.5 mmol/L
Medium - 5.6 - 6.9mmol/L
High - 7.0 or higher mmol/L

25
Glycemic Index
GI is a ranking system that measures how quickly a carbohyrdates causes glucose levels to rise. - foods are classfied as low, medium and high GI fooded ranked on a slcae of 0-100 - white bread has a socre of 100 used as a base - the lower the GI level o a food the less it may affect your glucose levels
26
GI levels
0-55 = low 56-69 = medium 70+ = high - foods high in refined carbs and suagrs are digested more quickly and often have a high GI - following a low GI diet may offer several health benefits
27
Improved blood sugar regulation
a low gi diet may reduce blood suagr levels and improve blood suagr managemnt in people with type 2 diabeties - weight loss over short term - could help liver fat and liver enzyme levels in people with non-alcoholical fatty liver disease
28
Low GI foods examples
- fruits and vegetables (non-starchy) -broclli, apple , berries, ornages, lemons , limes , grpafruit - whole grians, legumes
29
FIBRES
dietary fibre is nutrient known as a carbohydrate. includes parta of plant foods that th ebody cant digest or absorb
30
Soluble FIbre
- dissolves in water - forms a gel-like material in stomach that slows down digestion - helps lower cholestorol and blood sugar - found in oats, peas, beands, apples, avocados, citrus fruits, carrots, barley and pysllium
31
Insoluble Fibre
- doesn't dissolve in water - supports movement of material through digestive system and adds bulk to stool - can help with constipation and don't regularly pass stool - whole wheat flour- nuts , beans and cauliflower and potoatoes
32
Benefits of High Fibre (lower chance of constipation)
dietary fibre increases the weight and size of the stool and soften it. in generla bigger bulkier stools are easier to pas through. loose watery stones can be helped by fibre as well as fibre absorbs water and adds bulk to the stools
33
Benefits of High Fibre (better bowel health and fiber)
may lower risks of hemmroids with is swollen veins in the anus and lower rectums - lower risk of condition deiverticultsis involving small infallmed pouches in the colon wall - linked with lower risk of coloctorl cancer may play a role o flowering risk of diseses in colon
34
Benefits of high fibre (lower cholestorl levels)
soluble fibre found in beans, oats and flaxseed may help the body from absorbing some cholestorol in other foods. may lower bad cholestorl levels in the blood high fibre food smay efefct heart health by lowering blood pressure and lessening swelling in the body called inflammation
35
benefits of high fibre blood suagr levels
can slow the absorbtion of sugar lowering blood sugar especially with soluble fibres. healthy diets includes both insoluble and soluble fibre to lower risk of type 2 diabeties
36
high fibre wieght loss
more filling than low fibre foads and less calorie dense
37
Foods high in fibre
whple grains, fruits and veegtablesm muts and seeds and legumes
38
Proteins
made up of amino acids calld bulding vlocks 20 different amino acids
39
essential and non essential
9 are essential 11 non essential essential ones essential to be obtained by food non essential can be produced by body
40
Fats types
- Satured - mono unsaturated - oils - poly unsatured - meats and fish oil trans - any oil after te oil has passed smoking point ( discard immdeintaly
41
SUSTAINABILTY AND GREENHOUSE GASES (CO2, CH4, N20)
carbon dioxide - methane - nitrous oxide
42
Climate Change
a cycle when gases ente the atmosphere through natural process and human activites trapping them in the earths atmosphere and trapping heat
43
Global Warming
A rise in glomabl temperature due to an increasing concentration of GHG in the atmosphere
44
MAIN Sources of GHG emission
electronic power sector emissions trnasportation sector emissions industry sector emisions commercial and residential sector emissions agricultural sector emissions land use & forestry emissions
45
Carbon Dioxide (CO2)
electricty and ehat prodcution, followed by transport, manufacturing and construction
46
Methane (CH4)
comes from raising livestock (prodcuing methane through their digestive processes, known as enteric fermation. rice prodcution as well
47

Food Science (1 decks)

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