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Foods Facts And Fallacies > Unit 5 > Flashcards

Unit 5 Flashcards

1
Q

3 groups of fats

A

triglycerides
phospholipids
sterols

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2
Q

What is the most common form of fat

A

triglycerides

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3
Q

True or false: each species makes its own characteristic type of triglyceride

A

True

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4
Q

True or false: fats in the diet can affect the type of triglyceride made

A

True

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5
Q

Fatty acids are classified by (2)

A

Chain length

degree of saturation (double bonds)

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6
Q

FA lengths:
short =
medium =
long =

A

2-4
6-10
12+

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7
Q

(shorter/longer) chain FA tend to be softer and melt easier

A

shorter

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8
Q

True or false: most fatty acids have an odd number of carbon atoms

A

false

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9
Q

Higher saturation in FA means more or less H atoms attached?

A

more

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10
Q

the more unsaturated the fat, the more (liquid/solid) it tends to be at room temp

A

liquid

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11
Q

Vegetable and fish oils are rich in (mono/poly) unsaturated FA

A

poly

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12
Q

tropical oils (coconut) are (low/high) in unsaturated FA but (low/high) in saturated FA

A

low in unsaturated

high in saturated

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13
Q

Are plant or animal fats generally more saturated

A

Animal

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14
Q

Butyric acid is found in what

A

Butter

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15
Q

Stearic acid is found in what

A

Beef

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16
Q

Palmitic acid is found in what

A

palm oil and cocoa butter

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17
Q 
Number of carbon atoms in:
Butyric acid
Palmitic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
A 
4
16
18
18
18
18
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18
Q 
Number of double bonds in:
Butyric acid
Palmitic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid
A 
0
0
0
1
2
3
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19
Q

Oleic acid is found in what types of oil

A

Olive and canola

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20
Q

Linoleic acid is found in what types of oil

A

canola and soybean

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21
Q

Linolenic acid is found in what types of oil

A

soybean and hempseed

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22
Q

True or false: unsaturated FA are always in cis form

A

false, can be cis or trans

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23
Q

What has a higher melting point, cis or trans FA

A

trans

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24
Q

True or false: Trans FA are man made

A

false, can be found naturally in meats and milk

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25
Q

What process creates trans FA

A

hydrogenation

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26
Q

What is hydrogenation

A

hydrogen is added to unsaturated FA

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27
Q

True or false: points of unsaturation are more vulnerable to oxidation

A

True

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28
Q

Oxidation of fats causes ____

A

rancidity

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29
Q

True or false: once hydrogenated, unsaturated FA lose their health benefits

A

True

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30
Q

True or false: Hydrogenation does not affect vitamins

A

False

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31
Q

What is the structural difference between triglycerides and phospholipids

A

triglycerides have 3 FA chains

phospholipids have 2 FA chains

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32
Q

What molecule on the phospholipid structure makes it soluble in water

A

phosphorus

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33
Q

phospholipids are emulsifiers, meaning ___

A

they keep fats dispersed in water (i.e. mixed together)

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34
Q

Lecithin is a _____ found in what food

A

phospholipid

egg yolk

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35
Q

What are sterols

A

large molecules made of interconnecting rings of carbon atoms with organic side chains (C,H,O)

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36
Q

Cholesterol is an example of a _____

A

sterol

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37
Q

The raw material in bile is ___

A

cholesterol

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38
Q

Cholesterol is important for ____ digestion

A

fat

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39
Q

The major part of plaques in arteries is what molecule

A

cholesterol

40
Q

Is cholesterol an essential or non-essential nutrient

A

non-essential

41
Q

Instead of cholesterol, plants make what sterol

A

phytosterols

42
Q

True or false: Phytosterols interfere with the absorption of cholesterol

A

True

43
Q

Vitamin D is an example of a _____

A

sterol

44
Q

Cholesterol is a precursor for _____

A

sex and stress hormones

45
Q

What is the winterization of fats

A

a process to produce salad oils that do not crystallize at cold temps

46
Q

How does winterization of fats work

A

lower oil temp until triglycerides start to crystallize, and then filter them off. Whats left will be those with lower melting points

47
Q

What 3 factors increase chances of rancidity

A

heat
oxygen
light

48
Q

What is more susceptible to rancidity, unsaturated or saturated fats

A

unsaturated

49
Q

name 3 foods that easily go rancid

A

nuts
wheat germ
whole wheat flour

50
Q

what are the 2 types of rancidity

A
  1. Oxidative rancidity

2. Hydrolytic rancidity

51
Q

Oxidative rancidity occurs most in ___

A

unsaturated FA

52
Q

oxidative rancidity involves formation of ____

A

Hydroperoxide

53
Q

Oxidative damage can be slowed by the use of ____

A

antioxidants

54
Q

Hydrolytic rancidity involves addition of ___

A

water and enzyme activity

55
Q

Hydrolytic rancidity involves formation of ____ and ____

A

glycerol and free short chain FA

56
Q

What is a catalyst for hydrolytic rancidity

A

heat

57
Q

What are fat replacers

A

ingredients that replace some or all of the functions of fat and may or may not provide energy

58
Q

What are artificial fats

A

zero-energy fat replacers (resistant to digestion)

59
Q

carbohydrate based fat replacers provide similar ____ to fats but do not ____ like fats

A

mouthfeel

taste

60
Q

True or false: carbohydrate fat replacers cannot be used in frying

A

True

61
Q

Protein based fat replacers are blended with ___ to form gels

A

gums

62
Q

protein based fat replacers are often used in what type of foods

A

frozen and refrigerated dairy products

63
Q

True or false: protein fat replacers cannot be used in frying

A

True

64
Q

fat based fat replacers are made with fewer _____

A

carbon molecules (i.e. shorter FA chains)

65
Q

long chain FA + sucrose =

A

sucrose polyester

66
Q

Linoleic acid, linolenic acid are which types of FA

A

linoleic acid = omega 6 FA

linolenic acid = omega 3 FA

67
Q

What are the only essential FA

A

linoleic and linolenic acid

68
Q

What are eicosanoids, what are they made from?

A

biologically active compounds that regulate body functions

essential FAs

69
Q

Foods containing omega 6 FA

A

veggie oils, nuts, seeds, whole grains

70
Q

Foods containing omega 3 FA

A

flax, canola, fish

71
Q

Should you consume more omega 3 or 6 FA?

A

omega 3

72
Q

What are the 3 main types of omega 3 FA and where are they from?

A

ALA - plants
EPA - fish
DHA - fish

73
Q

True or false: Fish found in fast food and frozen products tend to be species with lower DHA/EPA content

A

True

74
Q

Fish oils tend to have high concentrations of which vitamins

A

A and D

75
Q

What is the difference between regular and conjugated linoleic acid

A 
regular = 2 double bonds separated by 2 single bonds
conjugated = 2 double bonds separated by 1 single bond
76
Q

In what foods is CLA found

A

animal products such as milk and meat

77
Q

Which animals contain more CLA:

cows, chicken, turkey, sheep, pork

A

cows and sheep

78
Q

What elements make up protein

A

C, H, O, N

79
Q

Electric charge of an amino acid is determined by ___

A

the side chain

80
Q

Globular amino acids are (soluble/insoluble) in water

A

soluble

81
Q

Fibrous amino acids are (soluble/insoluble) in water

A

insoluble

82
Q

explain the following stages of protein structure:

  • primary
  • secondary
  • tertiary
  • quaternary
A 
primary = linear sequence of amino acids
secondary = alpha helix or beta sheet
tertiary = 3D shape, folded
quaternary = globular proteins (multiple proteins)
83
Q

True or false: plant based proteins are higher quality than meat proteins

A

false

84
Q

True or false: legume proteins are more easily digested than plant/grain proteins

A

true

85
Q

What cooking method most improves and hinders protein digestibility

A

wet heat improves

broiling (dry heat) hinders

86
Q

what is protein complementation

A

combining 2+ plant sources to provide a more complete array of amino acids

87
Q

The more charged the AA, the greater the ____ capacity

A

hydration

88
Q

what are food foams

A

gas dispersed within a liquid

89
Q

bromeliad and papain are enzymes used for ___

A

meat tenderizer

90
Q

rennin or chymosin are enzymes used for ___

A

clotting of milk

91
Q

3 methods to prevent browning

A

denature the enzyme with heat
cover to protect from O
adding ascorbic acid (vitamin C)

92
Q

what are the 2 forms of non-enzymatic browning

A

Caramelization

Maillard reaction

93
Q

What is the beginning and end stage of caramelization

A

dehydration

polymerization

94
Q

What is the average temp needed for caramelization

A

200 degrees

95
Q

The darker the caramel, the less/more sweet it is

A

less

96
Q

What is the maillard reaction

A

reaction between the carbonyl group of carbs and the amine group of proteins at high temp

Foods Facts And Fallacies (5 decks)

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