283801
| Question | Answer |
| Glycemic Carbhoydrates | available for metabolism (provide energy and glucose), includes sugar and starches |
| Hormones that control glucose (4) | insulin, glucagon, epinephrine, corticosteroid (glucocorticoid) |
| Use of glucose in liver (3) | fuel, converted to glycogen, converted to triglyceride |
| Type 2 Diabetes | adult onset, insulin resistance, associated with high sugar/starch diet and obesity |
| Type 1 diabetes | juvenile onset, insulin dependnat, need insulin pump or shots |
| Glycemic Index | give indication of physiological function of carbohydrates coming from a particular food |
| Glycemic Load | GI x glycemic carbohydrate concentration for a food |
| sources of fibre (5) | whole fruits, veggies, whole grains, legumes, added fibre ingredients |
| benefits of fibre in GI tract | viscous effect, reduces acid reflux, increased satiety, increased stool bulk, reduced toxin exposure, microbial fermentation, bile acid binding (cholesterol reduction), improved immune function, resistance to growth of bad microflora |
| types of insoluble dietary fibre (3) | cellulose, lignan, hemicellulose |
| Soluble Dietary Fibres (4) | Pectins, Gus, Glucans, Inulin |
| Probiotics and Prebiotics | probiotics grow in gut and have benificial health effects, prebiotics = complex carbs required for probiotic growth |
| Functions of Sugars in food (9) | sweetness, body/texture, preservative, growth substrate, browning reactions with heat, heat and amino acids, crystal formation, freezing point depression, binding of flavours |
| Functions of non starch polysaccharides in foods (4) | water holding, viscosity, texture modification, gelation |
| Synerisis | H-bonded network in starch squeezes out water |
| Retrograde (starch) | returns to crystalline structure (but structure is different) |
| Types of starch modification (3) | pregelatinized, acid modified, crosslinked |
| starch hydrolysates | break polymers into sugars (heat+acid+enzymes=partial hydrolysis) |
| main ingredients in beer (6) | Barley, Water, Hops, Yeast, Adjuncts, Additives |
| Steps in Beer Making (10) | Malting, Mashing, Lautering, Sparging, Brewing, Fermentation, Conditioning, Finishing, Racking, Pasteurizing |
| goals of Brewing (6) | inactivate enzymes, sterilize, develop colour and flavour, denature proteins, evaporate water, remove volatiles |
| nutritional value of fatty acids | act as source of energy, carrier of fat soluble vitamins |
| unsaturated fats | 1 or more double bonds in structure, not saturated in hydrogen |
| Triglyceride composition | glycerol + 3 fatty acids |
| Phospholipid structure | glycerol + 2 fatty acids, phosphate in 3rd position |
| Cholesterol structure | 4 ring structure + chain of carbons |
| Functions of essential fatty acids (8) | raw material for eicosanoids, structural/functional in cell membranes, contribute lipids to brain and nerves, promote normal growth and vision, gene regulation, structure of skin, support immune cells, regulate genetic activities affecting metabolism |
| Final composition of beer | 93% water, 4% alcohol, 3.5% carbohydrate (mostly oligosaccharides, starch fragments 4-10 glucose units long), 0.3% protein and non protein nitrogen, many other minor components |
| primary palmitate | storage fatty acid |
| Explain the path of VLDL in the blood |
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VLDL (image/jpg)
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| determinant of size of lipoprotein particles | amount of triglycerides |
| Exception to hight fat diet to CVD trend (3) | Inuit and Northern Scandinavian, Mediterranean, French |
| Atherosclerosis | plaque deposited on walls of blood vessels |
| Plaque compostion | Lipids, white blood cells, calcium |
| factors that increase plaque binding sites (4) | genetics, high blood pressure, chemicals in blood, microbial infection |
| Ischemia | arterial enlargement blocking blood flow (usually around plaque) |
| Endothelial rupture | plaque breaks free forming thrombus (clot) which circulates |
| components that reduce CVD risk | polyunsaturated n-6, n-3, oleic, antioxidants, starch and glucose, plant sterols, fibre |
| components that increase CVD risk | unsaturated fatty acid, trans PUFA (double negative) |
| functions of lipids in food (8) | flavour, lubricant, satiety, texture, cooking medium, shortening, emulsification, structural agent |
| Processing of fats and oils | extraction, degumming, refining, bleaching, deodourization |
| modification of fats and oils | hydrogenation, interesterification, fractionation/winterization |
| Uses of fats and oils | cooking/frying/ingredient, shortening, emulsification |
| types of protein (4) | casein, albumen, fibrin, gelatin |
| components of amino acids (3) | amino group, carboxylic acid, R group |
| levels of protein struture | acid sequence, alpha helix/beta sheet, complete folded, interaction with other proteins |
| methods of denaturation (4) | heat, pH, salts, pressure |
| 9 essential EAA | histidine, lysine, threonine, isoleucine, methionine, tryptophan, leucine, phenyalanine, valine |
| Limiting amino acids | Essential aa whose concentration in food is lowest in relation to aa’s required for protein synthesis |
| determinants of nutritional value of proteins (2) | composition, ease of digestion |
| AAS | amino acid score - How much dietary protein contributes aa in reference to requirements |
| amino acid complementation | balance in protein relative to human needs |
| PDCAAS | protein digestibility corrected amino acid score |
| protein digestion and assimilation |
Image:
protein (image/jpg)
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| protein functions in the body (5) | structural, regulatory, enzymes, defensive, buffer |
| explain the intestinal mucosa and allergies | mucosa closure not complete, proteins allowed through, viewed as antigens |
| Kwashiorkor | lack of protein, can also be related to infection/toxin - emaciation and edema |
| isoelectric point | pH at which charges are neturalized |
| 12 functions of protein in food | solubility, viscosity, gelatin, water binding, cohesion, elasticity, emulsification, foaming, fat binding, film forming, fibre forming, sensory |
| primary processing | dry and wet milling |
| gluten | matrix formed when gliadins and glutenins mixed with water |
| extraction rate | wt flour/wt grain x 100%, higher rate = more protein in flour |
| all purpose flower | 75% hard wheat flour, 25% soft wheat flour - suitable for both breads and cakes |
| source of leavening | chemicals (baking powder/soda) or added yeast |
| shortening effect | soft, crystalline fats interrupt extensibility and network formation of gluten |
| pasta production | stiff dough extruded into different shapes, controlled drying |
| breakfast cereal production | stiff dough formation, product shaping, controlled drying, toasting? |
| muscle composition | protein (16-22%), lipid (1.5-13%), minerals (1%), water (65-80%) |
| muscle structure | Muscle → fibre bundles → fibres → fibril bundles → individual fibrils → actin (thin) and myosin (thick) |
| meat colour | ferrous = red/purple (reversible), ferric = brown (irreversible) |
| significance of rigor mortis in meat | must be aged to allow enzyme action to relax muscles (slow chilling for best quality) |
| meat quality characteristics | flavour, tenderness, fat to lean ratio, cooking |
| factors in conversion of muscle to meat | pH, water holding capacity, rigor mortis |
| factors affecting meat tenderness | location and age of muscle, sarcomere length, connective tissue, pH, aging |
| Dental Caries | amylase and bacteria in mouth metabolize carbs and produce acids which attack tooth structure |
| factors affecting glycemic load | amount of fat, type of starch, extent of cooking, modifications, cellular structure, fibre |
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