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Food Science > Test 2: Chapter 4 > Flashcards

Test 2: Chapter 4 Flashcards

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0
Q

What are the 5 major food nutrients?

A 
Fats 
Proteins 
Carbs
Vitamins
Minerals
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1
Q

What are the food scientists view on the nutritive aspects of food?

A

Important nutrients of food and the man’s needs for these.
Stability if the important nutrients and the amounts of each destroyed by processing. Ex- heat/or air is destructive to vitamin C

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2
Q

___ is the major constituent from a % standpoint and is necessary for the human body to utilize the 5 major nutrients.

A

Water

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3
Q

Man’s energy comes from what?

A

Carbs
Fats
Proteins

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4
Q

What is a small calorie?

Large calorie?

A

Amount of heat needed to raise temp of 1g water 1 degree C

Found in food- amount of heat needed to raise 1000g water 1 degree C

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5
Q

What is the instrument used to determine the energy in foods and feeds?

A

Bomb calorimeter

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6
Q

What are the large calories per gram in fat?
Protein?
Carbs?

A

9
4
4

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7
Q

The need for calories by our food include what?

A

Body heat
Body tissue synthesis
Energy for work

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8
Q

What is the cheapest calorie?

Most expensive?

A

Carbs

Proteins

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9
Q

What are the major contributions of carbs to us?

A

An economical source of energy
Helps the body use fat efficiently
Has a sparing effect on proteins

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10
Q

___ proteins are superior to ___ plant proteins because there are more essential amino acids in them, thus making them more complete proteins. Like an egg.

A

Animal

Plant

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11
Q

What is the essential fatty acid and why do we need it?

A

Linoleic

Have to have it for healthy skin and growth

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12
Q

What is the vitamin A deficiency called? What are it’s sources?

A

Night blindness

Meats and beta carotene

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13
Q

What are beta carotene sources?

A

Milk, green leafy vegetables, fish and plants

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14
Q

Beta carotene is a ___ to vitamin A. The body will convert it to vitamin A.

A

Precursor

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15
Q

What is vitamin D known as? What is the deficiency? What are its precursors and sources?

A

Sunshine vitamin
Rickets
Sterols
Milk, liver, fish

16
Q

What is vitamin E imprtant for? It is a strong ___. What are its sources?

A

Healthy skin
Antioxidant
Vegetable oils

17
Q

What is the vitamin K deficiency and its sources?

A

Blood won’t clot

Spinach

18
Q

What are the water soluble vitamins?

A

C, B, niacin

19
Q

What is vitamin C? What is the deficiency and sources?

A

Ascorbic acid
Scurvy- bleeding of gums/tooth loss
Orange juice and tomato juice

20
Q

What is vitamin B1? What does the deficiency cause? What are its sources?

A

Thiamin
Disease beri-beri- nervous disorder
Egg yolk, liver and pork

21
Q

Vitamin B1 is sensitive to what?

A

Sulfur dioxide (SO2), because we use SO2 as an anti-microbial agent as well as a color preservative in foods. SO2 destroys vitamin B1.

22
Q

What is vitamin B2 and what do we need it for? What are its sources?

A

Riboflavin
Need it for normal growth and healthy skin
Milk, liver and eggs

23
Q

What does niacin help prevent? What are its sources?

A

Pellagra- skin sores and nervous seizures

Red meats and coffee

24
Q

What is calcium needed for? What is a source?

A

Needed for strong bones and teeth, also for the proper clotting of blood.
Milk

25
Q

What does phosphorus control and act as?

A

Controls pH of blood and acts as a buffer

26
Q

What ties up the calcium in spinach and rhubarb and does not get absorbed into the body?

A

Oxalic acid

27
Q

When it comes to calcium and phosphorus, ___ and ___ play important roles in absorption of ___ from our ___ ___.

A

Vitamin D and lactose
Calcium
Intestinal tract

28
Q

Iron is a component of what? What is a source of iron?

A

Blood hemoglobin

Liver

29
Q

What is blood hemoglobin?

A

A protein in blood that contains iron and carries oxygen to the cells

30
Q

___ aids in our utilization of iron.

A

Copper

31
Q

Iodine is an essential part of what? What is its deficiency?

A

Thyroid hormone

Goiter

32
Q

What does fluorine aid in? How much can be added to water to greatly reduce tooth decay?

A

Having sound teeth that are resistant to tooth decay.

1 ppm

33
Q

Water carries ___ to the cells and ___ ___ away from the cells.

A

Nutrients

Waste products

34
Q

How much of the human body weight is water?

A

60%

35
Q

How long can we survive without food? Water?

A

5 weeks

5 days

36
Q

Cooking losses of some essential nutrients, like ___, can be more than __

A

Vitamins

75%

37
Q

In modern food processing operations, any nutrient loss seldom exceeds ___

A

25%

38
Q

What can destroy vitamins?

A

Steam tables

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