Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Studies > the science of food > Flashcards

the science of food Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

appetite

A

the desire to eat (hypothalamus monitors + sends messages that create feelings of hunger + thirst)
ghrelin is a appetite enhancing hormone in the stomach - makes growling sound

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

satiety

A

the feeling of being full after consuming an adequate amount of food.

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

hunger

A

The physiological need by the body to eat.

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

sensory properties of food

A

The sensory properties of food are related
to the five human senses: sight, smell, sound,
touch and taste. All of these are important in
the way we develop a like or dislike for foods.
Our perception of food is ruled by these
senses, as is our appreciation of food.

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

appearance

A

Appearance relates to the sight of food. What
does it look like? This is the dominating sense
when it comes to food choices. If the food
does not look appealing to you, then do you
want to eat it?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

taste

A

There are five basic tastes. Each of these
leaves a lasting impression when we eat a
food item.
The flavour of a food item is a combination
of taste and aroma. The mouth and nose
send signals to the brain. This contributes to
whether we like or dislike a food. The flavour
or taste of the food is determined by our
taste buds on the tongue.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

texture

A

Feeling the texture of the food inside your
mouth is so important.
When we bite, chew and swallow food, this
all impacts on our appreciation or dislike for
a food item.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

aroma

A

The smell of food can either make us want to
eat it or turn us right off.
Simply smelling
a food item can arouse a mouth-watering
response and create an appetite or feeling of
hunger.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how sensory properties influence digestive response?

A

they allow to describe why we like and dislike foods, they send messages to the brain enticing to eat. stomach contractions can begin at sight or aroma of food - signalling that we are hungry which signals intestinal + salivary glands to start producing digestive chemicals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

macronutrients

A

vital energy-
yielding nutrients
that are required
in large quantities
by the body;
carbohydrates,
including dietary fibre, fats and proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

carbohydrates

A

Carbohydrates are the preferred source of energy for the body. They provide satiety value. There are two types of carbohydrates:
simple carbohydrates and complex
carbohydrates.

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

fibre

A

Fibre is an indigestible carbohydrate
found in plant foods that provides satiety value and contributes to good health.
Fibre assists food to move through the digestive system.
There are three types of fibre: soluble, insoluble and resistant fibre.

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

protein

A

is vital for the body to grow, maintain and repair tissues and muscled; it is our secondary source of energy. protein also enables hormones, antibodies and enzymes to be produced.
food source: animal products, legumes

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

fats

A

important energy source in the body
food source: animal and plants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

digestion

A

the process of breaking down food into smaller substance.
This allows the body to use the nutrients found in the food that we eat. Once these nutrients have been broken down into these smaller substances, they can be absorbed and used by the body for energy, growth, repair and maintenance of
bodily needs and functions.

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

digestive system step 1

A

digestive system begins before food hits the tongue. glands in the mouth start to pump out saliva
MOUTH:
chewing is breaking down food from the teeth and kneading by the tongue turning food into bolus. Salivary amylase breaks down starches and sugars (carbs) into dextrins and monosaccharides. Lingual lipase breaks down fats

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

digestive system step 2

A

OESOPHAGUS:
once swallowed, peristalsis (muscle contractions) massage the bolus into the stomach or propels.
- nerves in the tissue sense bolus and trigger peristalsis

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

digestive system step 3

A

STOMACH:
a churning action in the stomach turns bolus into chunks. Hormones secreted by cells in the lining trigger the release of acids and enzymes (hyaluronic acid, lipase and amylase). from the stomach wall start to dissolve food and break down proteins. (hydrochloric acid activates pepsin which breaks down proteins into amino acids). Hormones alert pancreas, liver and gallbladder to produce digestive juices and transfer bile. 3 hours later stomach bolus is now chyme.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

digestive system step 4

A

SPHINCTER: opens up to the
SMALL INTESTINE: peristalsis pushes chyme through the small intestine. Chyme mixes with bile and amylase breaks down sugars. Villi lines the intestine (jejunum and ileum) which absorbs nutrients, water and amino acids, fats and glucose into the bloodstream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

digestive system step 5

A

LARGE INTESTINE:
leftover fibre, water and dead cells go into the large intestine (colon) which contains gut bacteria. Absorption occurs again and absorbs leftover fluid- making stool which goes into the&raquo_space;». step 6 (rectum)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what does bile do?

A

produced in the liver, gall bladder, the GB stores + releases bile into the sml intestine. in the sml intestine the bile breaks down fat into fatty acids + glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

carbohydrates digestion

A
  • Starts in the mouth (CHO broken down into simple sugars by salivary amylase, salivary amylase begins to break polysaccharides + disaccharides into dextrins + monosaccharides.)
  • Small intestine (enzymatic hydrolysis occurs + CHO are broken down into si mple sugars by enzymes such as pancreatic amylase, enzymatic hydrolysis completes the breakdown of CHO into simple sugars, glucose, fructose, and/or galactose)
  • Fibre is undigestible + is used to add bulk to the bowel.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

carbohydrates absorption

A
  • Occurs in the duodenum/first section of small intestine (villi + microvilli projections absorb glucose through their outer single cell wall into blood capillaries + then into the bloodstream, cells lining the small intestine absorb glucose into blood capillaries, then into bloodstream via veins + arteries)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

carbohydrates utilisation

A
  • Body used CHO as a primary energy source.
  • Any CHO not used in the body can be converted to glycogen + stored in the liver or muscle tissue.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

protein digestion

A
  • Chemical digestion of proteins starts in stomach (stomach releases gastric acid containing hydrochloric acid, pepsin is released among the gastric juices, hydrochloric acid activates pepsin which begins the breakdown of protein into amino acids (enzymatic hydrolysis).
  • Pancreatic protease released from pancreas into small intestine where it breaks down the proteins further into amino acids + peptides.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

protein utilisation

A
  • Body uses protein for growth, maintenance, + repair of body cells (eg. Muscles, blood, connective tissues, etc).
  • Protein assists in energy production.
    Amino acids are a secondary energy source for growth + activity.
27
Q

protein absorption

A
  • Occurs in the small intestine.
  • Amino acids are moved from the villi to the bloodstream which then transports the amino acids to the cells in the body as needed.
28
Q

fats digestion

A

Mouth:
- Lingual lipase is released by saliva but doesn’t begin to work until it reaches the stomach.
Stomach:
- Acid in the stomach activates lingual lipase, joined by gastric lipase released in the stomach, beginning fat digestion.
Liver releases bile that mixes with the chyme in the small intestine.
- Bile = digestive fluid produced by liver, stored in gall bladder, released into small intestine. It facilitates growth by acting as an emulsifier.
- Bile breaks down fat globules into smaller droplets providing a larger surface area for digesting lipases.

29
Q

fats absorption

A
  • Fatty acids + glycerol are absorbed into villi of the small intestine + mix with lymphatic fluid.
  • They move around the body in the lymphatic system, joining blood circulation as insoluble fats.
  • Liver converts insoluble fats into soluble fats.
30
Q

mechanical digestion

A

involves physically breaking down food substances into smaller
particles to more efficiently undergo chemical digestion

30
Q

fats utilisation

A
  • Used for insulation + protection around vital organs.
  • Helps transport fat-soluble vitamins.
  • Used as a secondary energy source.
  • Any fat not used by the body is stored as adipose tissue.
31
Q

chemical digestion

A

the breaking down of food, through
the action of enzymes, into small molecules that can be absorbed and utilised by the body

32
Q

look at sheet for parts of the body/digestive system

A

memorise with eyes open
then with eye closed try to remember what it looks like
draw on whiteboard

33
Q

gut microbiota

A

Trillions of microorganisms, including bacteria, fungi & viruses.
Found in the small intestine & large, respiratory & urinary tract, skin, oesophagus,, stomach…
- Good bacteria in the gut feed on the probiotics, which enables good bacteria to produce energy & nutrients for
cells in large intestine = healthy digestive system
- Fermentation occurs when microbiota in the gut consume the probiotics.
- During fermentation, the microbiota break down the non-digestible carbs into short chain fatty acids.

34
Q

why is gut health so important?

A

Our gut is responsible for putting and keeping our body into working order. As it breaks down the foods we eat, our gut absorbs nutrients that support our body’s functions.
In the gut, these bacteria also help to
maintain a level of acidity that prevents the growth of bad bacteria, while allowing good bacteria to thrive. When you have a healthy
balance of bacteria in your gut, you’re more likely to feel and stay healthy.

35
Q

nutrition

A

Gut microbiota help humans to digest energy and nutrients from food. These essential bacteria help to break down foods; without
them, nutrients such as fibre would be indigestible.

36
Q

the enteric nervous system

A

Millions of neurons can be found in walls of the small and large intestine (gut). These neurons make up what is called the enteric nervous system. The vagus nerve & central nervous system communicate with the brain. This makes a strong link between the gut & brain.

37
Q

diet + Microbiota

A

Processed foods + sugar & fast food is harmful to the gut. Nutritious foods feed good bacteria to the gut. Eating a diverse diet increases the range of microbiota in the gut.

38
Q

prebiotics

A

non digestible carbs
They are not bacteria, they are fibre contents from plant sources. They promote growth & health of microbiota. Probiotics resist digestion in small. They ferment in large, where bacteria changes them.
Eg). Underripe bananas, undercooked pasta & rice into short chain fatty acids.

39
Q

probiotics health benefits

A
  • Protects against inflammation
  • Promote digestive health
  • Synthesising & absorption of vitamins
  • Disease prevention &management
  • Help control blood sugar levels & diabetes
40
Q

healthy gut microbiota effect physical + mental health

A

Positive impact through the connection of gut brain-axis
Eating diverse diet encourages growth of healthy beneficial gut microbiota.
A diet high in processed food can reduce guts immune response & allow harmful bacteria to thrive & make you more
susceptible to disease & infection!
Kimchi has many pre & probiotics that can help create a healthy microbiota.

41
Q

fermentation

A

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

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

mental health

A

the current state of wellbeing relating to the mind or brain and
to the ability to think and process
information. A mentally healthy brain enables an individual to
positively form opinions, make
decisions and use logic. Mental
health is about the wellness of
the mind rather than illness, and is
associated with low levels of stress and anxiety, positive self-esteem, and a sense of confidence and optimism

44
Q

soluble fibre

A

found in plant cells
completely broken down by bacteria
has favourable effects on blood
cholesterol and blood glucose levels
fruits, vegetables, legumes, barley and oats.

45
Q

insoluble fibre

A

found in the structural part of the
plant cell walls
is unable to be digested by the body
is bulky and absorbs water and makes us feel full without adding extra kilojoules
wholegrain, breads and cereals, fruits, vegetables, with the skin on, legumes/beans, nuts and seeds.

46
Q

amino acids

A

organic compounds that
are made up of an amino group. They are said to be the building blocks of life

47
Q

complete proteins

A

Complete protein foods contain all the essential amino acids required for good health

48
Q

incomplete proteins

A

Incomplete protein foods have one or more of the essential amino acids missing.

49
Q

bolus

A

a small lump orball of chewed food mixed with saliva ready for swallowing

50
Q

peristalsis

A

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

51
Q

chyme

A

partly digested food and gastric
juices, which passes from the stomach to the small intestine

52
Q

enzymes

A

a substance produced by a living organisism which acts as a catalyst to bring about a specific biochemical reaction. enzymes are a type of protein and like all proteins are made up of long chains of different amino acids
naturally produced in the body, enzymes create chemical reactions, including breaking down food particles during digestion

53
Q

enzymatic hydrolysis

A

the process in which enzymes break the bonds in molecules with
the addition of water. This is an
important role in the digestion of food

54
Q

digestive system step 6

A

RECTUM:
where nerves sense it expanding telling body it is time to expel waste and stool exits from the ANUS

55
Q

microbiome

A

collective term that describes the many micro- organisms that
live in the human body in different
environments. The different environments include the gut,
the mouth, skin, lungs and so on. It
is the relationship between the microbial cells and the body’s genetic material

56
Q

probiotics

A

Contain microorganisms that are alive & beneficial to health They add variety to the existing microbiotics in the gut.
Examples include Kombucha, Suer Kraut, Kefir

57
Q

the gastrointestinal tract

A

refers to the passage or tube in the digestive system that food passes through

58
Q

complex carbs

A

supply energy and other nutrients and fibre that the body needs. they are a better choice. starch - in the body breaks down into simple sugars. the body has to break down all sugars/starch into glucose in order to use it
- longer to break down (feeling of satiety)

59
Q

simple carbs

A

are broken down quickly by the body to be used as energy. simple carbs are found naturally in foods such as fruits, milk and milk products. they are also found in processed and refined sugars such as lollies, table sugar, syrups and soft drink.

60
Q

fibrous (structural) PROTEIN

A

only found in animals; these are used to construct connective tissues, bones and tendons

61
Q

globular (sensory) PROTEIN

A

water soluble; finer structure that the others.

62
Q

membrane (transport, signals, defence+ regulatory) PROTEIN

A

there are 6 types that are vital to the development and function of organisms

63
Q

hydrolisis

A

the breaking down of the bonds through the introduction of liquid. this is vital to enable use by the body’s cells. For example the breaking down of amino acids

Food Studies (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions