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Food Science and Tech > Test 2 > Flashcards

Test 2 Flashcards

Carbs, Lipids, Vitamins, Minerals, and More

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1
Q

Carbohydrate

A
  • consists of carbon and water
  • composed of single sugars, alone, or in various combinations
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2
Q

Mono

A

1

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3
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Di

A

2

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4
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Tri

A

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5
Q

Tetra

A

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6
Q

Penta

A

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7
Q

Hexa

A

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8
Q

Hepta

A

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9
Q

Octa

A

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10
Q

Nona

A

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11
Q

Deca

A

10

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12
Q

Undeca

A

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13
Q

Dodeca

A

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14
Q

Trideca

A

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15
Q

Tetradeca

A

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16
Q

Pentadeca

A

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17
Q

Hexadeca

A

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18
Q

Heptadeca

A

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19
Q

Octadeca

A

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20
Q

Nonadeca

A

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21
Q

Eicosa

A

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22
Q

Heneicosa

A

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23
Q

Docosa

A

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24
Q

Tetracosa

A

24

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25
Q

Oligo

A

Few

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26
Q

Poly

A

Many

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27
Q

Carbohydrates Primary Role

A

to provide the body with energy

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28
Q

Carbohydrates Targets

A

brain and nervous system

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29
Q

Why carbohydrates?

A
  • less expensive than protein
  • multiple health benefits
  • High-fat diets are associated with chronic disease
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30
Q

Where do carbohydrates contribute to the body?

A
  • important structural components in cell walls, membranes, and connective tissues
  • principal component of nucleic acid (DNA, RNA)
  • Active in immunological function (lipopolysaccharide)
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31
Q

Two types of carbohydrates

A

Simple sugars (Mono, Disaccharides) and Complex CHO

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32
Q

Examples of Simple Sugars

A

Monosaccharides
- Glucose
- Fructose
- Galactose

Disaccharides
- Sucrose
- Lactose
- Maltose

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33
Q

Two major forms of Complex Sugars

A

Starches (breads, pasta, rice, potatoes, etc.)
- stored as glycogen in the body

Fiber/Cellulose/Hemicellulose

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34
Q

Carbohydrates Structure

A
  • simple sugars are the building blocks
  • all carbs are composed of single sugars, alone or in various combinations
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35
Q

Sucrose Combination

A

Glucose and fructose

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36
Q

Lactose Combination

A

Glucose and galactose

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37
Q

Maltose Combination

A

Glucose and glucose

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38
Q

Glucose

A
  • blood sugar
  • most common carb
  • AKA dextrose
  • main source of energy
  • most quickly absorbed
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39
Q

Fructose

A
  • fruit sugar
  • absorbed much slower than glucose
  • predominantly absorbed in the liver - no insulin is required to be used
  • generally refined from corn starch
  • 15-80% sweeter than sucrose
  • natural sources include: fruits, honey, sugar cane, sugar beets, and some vegetables
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40
Q

Sucrose

A
  • table sugar
  • single most abundant pure organic chemical in the world
  • whether refined or raw, this is common sugar
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41
Q

3 Major Classifications of Carbohydrates

A

Monosaccharides, Oligosaccharides, and Polysaccharides

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42
Q

Oligosaccharides Description

A

short chains of monosaccharides (2-10) linked covalently by glycosidic bond

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43
Q

Polysaccharides Description

A

long chains of monosaccharides linked by glycosidic bonds (>10)

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44
Q

Alpha-delta-glucose

A

Hydroxyl on carbon 1 is pointing down (above the ring)

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45
Q

Beta-delta-glucose

A

Hydroxyl on carbon 1 is pointing up (below the ring)

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46
Q

Anomers

A

Alpha and Beta forms of carbohydrates
- Alpha is starch
- Beta is cellulose

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47
Q

Oligosaccharides Formation

A

when the -OH on the 1st monosaccharide reacts with the carbon atom on the 2nd monosaccharide

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48
Q

Raffinose

A
  • trisaccharide
  • gal - glc - fru
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49
Q

Stachyose

A
  • tetrasaccharide
  • gal - gal - glc - fru
  • found in soy beans
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50
Q

Dextrins

A

repeating units of glucose

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51
Q

Carbs Dietary Recommendations

A
  • ~50% of total calories consumed
  • <10% of total calories from added sugars
  • 14 grams/day
52
Q

How do we get more complex carbs?

A

We are advised to choose plenty of whole foods like from farmers markets and fewer foods from boxes and don’t resemble their original farm-grown products

53
Q

2 Types of Polysaccharides

A

storage and structural

54
Q

Storage Saccharides

A
  • A mixture of “glucans” that plants synthesize as their principle food reserve
  • They are found in the cytoplasm of plant cells as insoluble granules composed of (1) alpha-amylose and (2) amylopectin
  • starch and glycogen
55
Q

Glycogen

A
  • Energy storage polysaccharide in animals ONLY (found in the liver and muscle tissue)
  • Structure resembles that of amylopectin, but it is more highly branched with branch points occurring every 8 to 12 glucose residues
56
Q

Cellulose

A
  • structural polysaccharide
  • Primary structural component of plant cell walls
  • > 1/2 of the carbon in the biosphere
57
Q

Lipid

A

substances of biological origin that are soluble in organic solvents such as hexane and ether, but only sparingly soluble in H2O

58
Q

Lipid Functions

A
  • most concentrates source of food energy
  • excess energy intake is stored in fat within adipose cells
  • adipose tissue insulates and cushions the body and vital organs
59
Q

Functions of Fat in Food

A
  • absorbs and retains flavor
  • tenderizes/shortens
  • improves palatability
  • delays gastric emptying and contributes to a feeling of satiety
  • serves as a carrier for fat-soluble vitamins
60
Q

What compounds are included in lipids?

A
  • triglycerides
  • phospholipids
  • sterols
  • phytosterols
61
Q

Sources of fat

A

oil, butter, margarine, and shortening

62
Q

Properties of food lipids

A

determined by the specific fatty acids present, the number of carbon atoms present, saturated or unsaturated fatty acids, positions, configuration and orientation

63
Q

Fatty Acid Classification

A
  • Saturated
  • Cis-monosaturated
  • Cis-polyunsaturated
  • Trans fatty acid
64
Q

3 Naming Systems for Fatty Acids

A
  • short hand notation
  • trivial/common name
  • IUPAC name
65
Q

IUPAC

A

International Union of Pure and Applied Chemistry

66
Q

Saturated Fatty Acid

A
  • fatty acid carrying the maximum number of hydrogen atoms
  • found in animal foods such as meat, poultry, full-fat diary products, and tropical oils
67
Q

4 Carbon SFA

A

Butyric Acid

68
Q

6 Carbon SFA

A

Caproic Acid

69
Q

8 Carbon SFA

A

Caprylic Acid

70
Q

10 Carbon SFA

A

Capric Acid

71
Q

12 Carbon SFA

A

Lauric Acid

72
Q

14 Carbon SFA

A

Myristic Acid

73
Q

16 Carbon SFA

A

Palmitic Acid

74
Q

18 Carbon SFA

A

Stearic Acid

75
Q

Unsaturated Fatty Acid

A
  • A fatty acid with 1 or more sites of unsaturation (double bonds)
  • Found in foods from both plant and animal origin
  • Further divided into mono fatty acids and poly fatty acids
76
Q

Naming System for Unsaturated Fatty Acids

A

IUPAC System
- Count # of carbon atoms from the carboxylic acid end of molecule

N-System
- Count # of carbon atoms from the methyl (-CH3) or omega end

77
Q

Functions of Cis-monounsaturated Fatty Acids

A
  • Primary oleic acid
  • One double bond
  • Energy source
  • Membrane structure
  • A diet rich in MUFAs and low SFAs, markedly decreases bad cholesterol and blood triglyceride levels, while maintaining good cholesterol levels
78
Q

2 Essential Fatty Acids for humans

A

Linoleic Acid and Alpha-linoleic AcidPO

79
Q

Polyunsaturated Fatty Acid

A
  • Linoleic Acid and alpha-linolenic acid cannot be synthesized
  • Membrane structure fatty acids
    Possesses cell signaling pathways
  • Diets rich in PUFAs and low in SFAs decrease LDL (bad cholesterol) and blood triglyceride levels as well as raising good cholesterol (HDL) levels
80
Q

Unsaturated Fatty Acids

A
  • Alpha-linolenic acid (ALA)
  • Arachidonic acid
  • Eicosapentaenoic (EPA)
  • Docosahexaonoic (DHA)
81
Q

“Complete” Hydrogenation

A
  • Double bonds carry a slightly negative charge and readily accept positively charged hydrogen atoms, creating a saturated fatty acid
  • Most often, fat is partially hydrogenated, creating a trans-fatty acid
82
Q

Trans-Fatty Acids

A
  • A type of fatty acid created when an unsaturated fat is “partially” hydrogenated with H2 gas
  • They are found primarily in margarines, shortenings, commercial frying fats, and baked goods
  • Trans-fatty acids have been implicated in research as culprits in heart disease
  • They increase “bad” LDL-cholesterol levels as well as decrease “good” HDL-cholesterol levels
  • Almost similar effects compared to ingestion of diet high in saturated fatty acids
83
Q

Complex Lipids

A

contain other components in addition to glycerol and fatty acids

84
Q

Phospholipids

A

Lipids which upon hydrolysis give glycerol, fatty acids, inorganic phosphate and an organic base

85
Q

Vitamins

A

An organic (carbon containing) compound necessary for normal physiological function that cannot be synthesized in adequate amounts, and must be obtained in the diet

86
Q

Provitamin

A

A vitamin precursor is a compound that is converted to its active form (i.e. a vitamin) through normal metabolic processes

87
Q

Classification of Vitamins

A

Water Soluble and Fat Soluble

88
Q

Water Soluble Vitamins

A
  • Absorbed directly into the blood
  • stored in the short term
  • detected in the kidneys and excreted in the urine
  • possibly toxic
  • requires daily intake
89
Q

Fat Soluble Vitamins

A
  • absorbed in the lymph then blood
  • is a protein carrier
  • stored in the long term
  • remains in fat storage sites , less readily excreted
  • likely toxic
  • requires regular intake
90
Q

Vitamin A

A
  • Eyes
  • essential nutrient
  • main functions include: helping vision and eyes, maintains health, promotes reproduction and growth, and immunity
  • found in veggies, daily, and liver
91
Q

Vitamin A Deficiency

A

Night blindness and embryo defects

91
Q

Vitamin D

A
  • Bones
  • main functions include: bone making and maintenance, helps absorb dietary calcium, makes calcium and phosphorus available in blood
  • found in sunlight, fortified milk, eggs and fish
91
Q

Vitamin D Deficiency

A

Children = Ricket’s Disease
Adults = Osteomalacia

Low calcium absorption + low blood calcium = bone deficiency

92
Q

Vitamin E

A
  • Muscles
  • main functions is an antioxidant in the body
  • stored in adipose tissue
  • found in oils and nuts
  • widespread
93
Q

Vitamin E Deficiency

A
  • Rare
  • premature fetus
  • those who cannot absorb fats
94
Q

Vitamin K

A
  • Blood and Blood Cells
  • Main functions include: blood clotting, synthesis of proteins involved in clotting, bone health, coagulation and regulates calcium (with V-D)
  • found in green-leafy vegetables
95
Q

Vitamin K Deficiency

A
  • Rare
  • Maybe if you take antibiotics
96
Q

International Units (IU)

A
  • A unit of measurement for the amount of a substance, based on measured biological activity
  • It is used for vitamins, hormones, vaccines, etc.
  • The precise definition of one differs from substance to substance
97
Q

Vitamin C

A
  • Skin, Bones, Infections
  • helps to form collagen, enhances immune system, antioxidant
  • essential nutrient
98
Q

Thiamin (B1)

A
  • Acts primarily as a coenzyme in reactions that release energy from carbohydrates
  • Deficiency disease = Beriberi
99
Q

Riboflavin (B2)

A
  • It is important for body growth and red blood cell production and helps in releasing energy from carbohydrates
  • Deficiency of this is not common in the US because this vitamin is plentiful in the food supply
  • Symptoms of severe deficiency in 3rd world countries include: Anemia, Mouth or lip cores (causes stomatitis), Skin disorders, Sore throat, Swelling of mucus membranes
  • Deficiency Disease = Ariboflavinosis
100
Q

Niacin (B3)

A
  • Part of coenzyme for energy
  • Deficiency disease = Pellagra
  • Can be made from the amino acid tryptophan in the body
101
Q

Vitamin B6 (pyridoxine)

A
  • Metabolism
  • assists in the balancing of sodium and potassium as well as promoting red blood cell production
  • required for the production of neurotransmitters in the brain
  • Dietary Sources: An excellent source of pyridoxine is dragon fruit from south east Asia; Other sources include fortified cereal, bananas, and salmon
102
Q

Biotin

A
  • Can be synthesized by bacteria, yeasts, molds, algae, and some plant species
  • Biotin is found in many foods, but generally in lower amounts than other B vitamins
  • found in Egg yolk, liver, and yeastF
103
Q

Folate/Folic Acid

A
  • helps women with pregnancies and has shown to help decrease neural tube defects
  • found in food and supplements (but much more available in supplements)
104
Q

Vitamin B12 (Cyanocobalamin)

A
  • For healthy blood cells and nerve cells and metabolism
  • Good sources include: Clams, Mussels, Crabs, Salmon
  • Deficiency Disease = Pernicious Anemia
105
Q

Choline

A
  • Everyone needs to get enough choline in their diets to stay healthy
  • The nutrient is especially critical during pregnancy and breastfeeding
  • The nutrient may also help with cognitive function during fetal and infant brain development
106
Q

Toxicity of B Vitamins

A

Niacin = Nausea, headaches, cramps, ulcer
Vitamin B6 = Depression, fatigue, headaches, nerve damage, waking problems
Folic Acid = diarrhea, insomnia, irritability

107
Q

Thiamin Deficiency

A

Beriberi
- Symptoms: Muscle Wasting, Nerve Damage
- Good Sources: Pork, Soy (legumes), Whole Grain

108
Q

Niacin Deficiency

A

Pellagra
- Symptoms (4D’s): Diarrhea, Dermatitis, Dementia, Death
- Good Sources: Protein, Milk, Fish, Chicken, Whole Grains

109
Q

Vitamin C Deficiency

A

Scurvy
- Symptoms: Bleeding Gums, Hemorrhages, Open Wounds, Loose Teeth
- Good Sources: Fruits and Vegetables

110
Q

Minerals

A
  • Small Quantities, naturally-occurring, inorganic, chemical-‘elements’
  • Serve as structural components and function in many vital processes in the body
111
Q

Major Minerals

A
  • Calcium (Ca)
  • Magnesium (Mg)
  • Phosphorus (P)
  • Sodium (Na)
  • Potassium (K)
  • Chloride (Cl)
  • Sulfur (S)
112
Q

Trace Minerals

A
  • Iron (Fe)
  • Zinc (Zn)
  • Copper (Cu)
  • Fluoride (F)
  • Selenium (Se)
  • Iodine (I)
  • Chromium (Cr)
  • Manganese (Mn)
  • Molybdenum (Mo)
113
Q

Minerals used for Bone Health

A
  • Calcium
  • Magnesium
  • Phosphorus
  • Fluoride
114
Q

Minerals used for Blood Health

A
  • Iron
  • Zinc
  • Copper
115
Q

Minerals used for Energy Metabolism

A
  • Sulfur
  • Iodine
  • Chromium
116
Q

Minerals used for Antioxidant

A

Selenium

117
Q

Which minerals are used to make up bones?

A

Calcium, Phosphorus, and Magnesium

118
Q

Osteoporosis

A
  • A chronic disease that makes a person’s bones weak and more likely to break
  • ~ 10 million Americans have this and another 44 million have low bone density, placing them at increased risk
  • Direct care costs for fractures alone are already up to $19 billion annually
119
Q

Osteoporosis Prevention

A
  • A balanced diet rich in Calcium
  • Exercise
  • No smoking or excessive alcohol intake
  • Bone density testing and medication when needed
120
Q

Calcium Sources

A
  • Dairy (Milk, Cheese, Yogurt)
  • Dark green vegetables (Broccoli, Kale)
  • Orange Juice
  • Salmon
  • Sardines with bones
121
Q

Iron Deficiency

A

Anemia
- fatigue
- headaches
- shortness of breath

122
Q

Iron

A
  • Bound to hemoglobin in red blood cells
  • Helps transport O2
  • Sources: Canned Clams, Cereal, white beans, lentils, spinach, beef liver, chick peas, beef, mushrooms (all cooked, boiled, fried, etc.)
123
Q

Iodine

A
  • Supports energy regulation
  • Critical for synthesis of our thyroid hormone
  • Supports reproduction and growth
  • is present in very few foods
124
Q

Iodine Deficiency/Excessive Intake

A

Goiter - enlargement of the thyroid gland

125
Q

Selenium

A
  • Works in combination with Vitamin E
  • For thyroid function, protection from toxins and free radicals, and enhances immunity
  • Found mainly in brazil nuts

Food Science and Tech (3 decks)

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