Term
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Definition
food components that nourish to provide growth, maintenance and repair |
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Term
What are the 6 basic nutrients
(that most foods consist of)? |
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Definition
water, carbs, lipids, proteins, vitamins and minerals
* the purpose of eating and drinking is to replace nutrients used up |
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Term
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Definition
the study of chemistry that occurs in living organisms |
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Term
All living things contain 6 key elements... |
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Definition
carbon, hydrogen, nitrogen, oxygen, phosphorus, and sulfur- CHNOPS |
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Term
Where do calories come from? |
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Definition
carbs, protein, fat, and alcohol |
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Term
How much water is in the body?
Necessary for? |
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Definition
60-70 %
-it is the simplest of all nutrients, and most important
-necessary for: assimilating, digesting, absorbing, transporting, metabolizing, and excreting
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Term
Food has a water content of ? |
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Definition
0-95%
fruits/ veggies= 70-95%
whole milk= 80%
most meat= under 70% |
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Term
What are the 2 types of water? |
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Definition
Free water= largest amt and easlily seperated from food
Bound water= incorporated into food- not easily removed |
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Term
What is the composition of water? |
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Definition
1 atom of oxygen and 2 atoms of hydrogen |
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Term
How do you measure water? |
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Definition
in the form of calories once heated
"C" = raising 1 kilogram of water 1 D Celcius
one kilocalorie (kcal)= 1,000 calories |
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Term
Molecular movement dictates whether a substance is ...
-explain |
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Definition
:solid, liquid or gas
solid= ice , water molecules line up closely
liquid= water, they move away from each other
gas= steam, water moves away far enough to escape |
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Term
What is waters freezing point?
and what happens? |
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Definition
32 d F/ 0 d C at normal atmospheric pressure
-when temperature at which liquid turns to solid |
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Term
When does heat solidification occur? |
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Definition
when at least 80 calories are lost per gram of water
-water expands and becomes less dense when frozen |
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Term
What is waters boiling point?
and what happens? |
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Definition
212 d F (100d C) at sea level:
requires 540 calories to boil or vaporize
temperature at which liquid begins to boil
-after point is reached additional heat will not increase temp or cook food faster |
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Term
What is heat vaporization? |
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Definition
the amt of heat required to convert liquid to a gas |
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Term
What minerals determine soft water? |
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Definition
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Term
What minerals determine hard water? |
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Definition
more calcium and magnesium |
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Term
What are the 2 most important functions of water in food? |
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Definition
transfer medium for heat,
and its a universal solvent
-additional= agent in chemical reactions, and factor in perishability and preservation of foods |
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Term
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Definition
heat required to raise the temperature of 1 gm of a substance 1d C
-water takes most energy of heat than any other |
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Term
When happens at melting point? |
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Definition
a solid turns to liquid
-latent heat= amt of energy per gm absorbed or emitted as a substance changes states |
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Term
2 most important functions of water in food: |
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Definition
1. its a transfer medium for heat
=transfers and moderates heat more efficiently
2. universal solvent |
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Term
Heat transfer methods (3): |
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Definition
1. moist-heat cooking method= 1/2 of cooking methods use water to transfer heat
ex: boiling, simmering, steaming
2. dry-heat method= use heat in radiation form
ex: baking, grilling, frying
*microwave uses both moist and dry heat, radiation heats water in food, which heats food |
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Term
water- 4 Universal solvents |
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Definition
solvent= usually a liquid, when a substance is dissolved
solute= solid, liquid or gas disolved in another substance
solubility= ability of substance to blend uniformly with another
solution= homogenous mixture of a solute(solid) dissolved in a solvent(liquid) |
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Term
notes:
biochemical interactions could not occur in absense of solvent environment
combining a solvent and solute creates a solution, a collodial dispersion, suspesion or an emulsion |
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Definition
notes:
molecules of solute completely dissolve and will not precipitate out from medium
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Term
When might nutrients be lost? |
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Definition
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Term
more solute to dissolve in solvent- creates a saturated solution |
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Definition
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Term
what is created with higher heat? very unstable. must be cooled slowly to prevent seperation |
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Definition
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Term
solvent containing large particles that go into solution but too large to come out |
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Definition
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Term
notes:
colloids= ex: proteins, starches, fats
dispersions= ex: liquid in a solid
liquid in another liquid
liquid in a solid
gas in a liquid
gas in a solid
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Definition
notes:
food preservation=
water is important for the life of microorganisms that affect food- bacteria, yeast, mold
decay is formed when humidity and heat combine, promoting their growth
if water is cool, it can preserve foods life
-more water available= spoilage |
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Term
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Definition
suspension= particles too large to go into solution
emulsion= liquid dispersed into another liquid |
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Term
When particles dissolve in solvent, solution is either... |
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Definition
molecular= when dissolved particles remain "as is"
ionic= when solute moleules ionize into electrically charged ions |
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Term
What is the pH scale and what is it used for? |
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Definition
measures the degree of acidity or alkalinity of a substance, with 1= most acidic
7= neutral
14= most alkaline |
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Term
What happens in hydrolysis? |
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Definition
a chemical reaction of 2 or more substances being broke apart by water |
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Term
When you combine water and baking soda what is released? |
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Definition
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Term
What is osmosis?
What is osmotic pressure?
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Definition
movement of a solvent through a membrane to the side with the higher concentration= equalizing it
two solutions of different solute on either side pull |
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Term
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Definition
sugars, starches, fiber, plants= seeds, roots, stems, fruits
most common= grain, fruits, beans |
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Term
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Definition
C- Carbon
H-Hydrogen
O-Oxygen
-found in green plants where synthesized via photosynthesis |
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Term
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Definition
monosaccharides
classified by # of carbons=
triose= 3 carbons
tetrose= 4 carbons
pentose= 5 carbons (most common)
hexose= 6 carbons (most common)
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Term
most common hexose found in foods |
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Definition
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Term
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Definition
fruits/ honey
-its the sweetest of all sugars and hardly ever used |
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Term
3 types of Disaccharides: |
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Definition
sucrose= table sugar- 1 glucose mol /1 fructose mol
lactose= 1 glucose mol/ 1 galactose mol
maltose= 2 glucose mols |
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Term
How many monosaccharides do oligosaccharides have? |
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Definition
3 to 10
the most common=
raffinose= 3 monos
stachyose= 4 monos
(are found in dried beans, not well digested) |
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Term
Most common polysaccharides:
2 groups? |
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Definition
starch, glycogen, and fiber
are divided into 2 groups=
digestible= starch and glycogen
indigestible= fiber |
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Term
notes:
starch= digestible polysaccharide from plant source, glucose derived from photosynthesis is stored as starch, body can break down for absorption
glycogen= digestible polysaccharide from animal source, stored in animal bodies, is also converted to lactic acid
fiber= indigestible polysaccharide, fiber are held together by bonds that cant be broken down and do not provide energy, found only in plants |
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Definition
2 types of Fiber:
dietary fiber
crude fiber
soluble fiber= dissolves in water
insoluble fiber= does not dissolve |
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Term
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Definition
cellulose
hemicellulos- a mixture of monosacc
pectic substances- found in cell walls of fruits/veggies
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Term
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Definition
vegetable gum- composed of simple sugars, gum fibers |
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Term
notes:
Inulin= repeating units of fructose with an end molecule of glucose
Lignin= one fiber that isn't CHO, produces tough stringy texture in food-ex: carrots
* see veggie/plant pics in book-
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Definition
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Term
Some functions of CHO in foods: |
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Definition
sugars provide sweetness, color, texture, preservation
starches provide thickening agent |
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Term
What are lipids called in foods? |
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Definition
"fat"
fats and oils belong to the lipid group
2 differences:
fats are solid at room temp
oils are not |
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Term
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Definition
animal sources= meat, poultry, dairy
plant sources= nuts, seeds, avacado
-fruits/veggies are low in fat |
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Term
notes:
invisible fat- not easily seen= marbling in meat
visible fat- bacon white stripes |
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Definition
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Term
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Definition
carbon, hydrogen, oxygen
not water soluble |
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Term
3 groups of edible lipids: |
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Definition
triglycerides= @ 95% of lipids, have 3 fatty acids
phospholipids= 1 fatty acid is replaced with phosphorus compound
sterols= large, interconnected rings of carbon
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Term
Most common fatty acids found in butter: |
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Definition
butyric acid, linoleic acid, linolenic acid |
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Term
Functions of lipids in foods: |
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Definition
tenderness, heat transfer, flavor, increases satiety,
mixing (emulsifying) |
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Term
What are sterols found in the body? |
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Definition
cholesterol, bile, testosterone, esrogen, adrenal hormones, vitamin D
found in both plants and animals |
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Term
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Definition
hydration, denaturation, coagulation, enzymatic reactions, buffering, browning |
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Term
notes:
hydration= ability of protein to dissolve and attract water
denaturation= protein structure disrupted
coagulation= clotting or percipitation of protein
(both irreversible)
enzymatic reactions= enzymes are catalysts that speed up chemical reactions, composed of protein/non-protein, only operate under mild pH |
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Definition
notes:
buffering= resist extreme pH shifts
browning (2)=
-maillard reaction: the reaction betwn a sugar/protein
-enzymatic browning: an enzyme acts on a phenolic compound causing browning |
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Term
Foods high in vitamins/minerals: |
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Definition
meats- vit B,iron, zinc
dairy- calcium, eggs- vit A,D,E,K
plants- vit C
fermented foods- vit B12
processed foods- Na |
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Term
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Definition
fat soluble- A,D,E,K
water soluble- B complex, C |
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Term
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Definition
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Term
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Definition
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Term
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Definition
inoganic elements
-can not be destroyed by heat,light, or oxygen |
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Term
2 Functions of vitamins/minerals |
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Definition
enrichment= adding nutrients lost during production
fortification= nutrient added that were not originally present |
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Term
A compound that inhibits oxidation
and causes deterioration and racidity |
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Definition
antioxidants
note- important antioxidants= vitamin A,C,E and mineral selenium
uses= neutralizes free radicals |
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Term
Only mineral directly consumed |
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Definition
sodium
uses- preserative, enhances flavor |
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Term
A substance added to food so that it affects its characteristics |
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Definition
food additive
-there are over 30,000
ex: citric acid, baking soda
purpose- improve appeal of foods(smell, flavor, texture, color), extend storage life, maximize performance, protect nutrient value
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Term
Plant compounds benefits/ harmful |
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Definition
phytochemicals- have a protective effect against cancer
moderate intake of caffeine causes physical/ psychological problems |
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Term
molecules and compounds combine to create |
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Definition
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Term
notes:
elevation and boiling point=
as altitude increases, boiling point decreases,
occurs when there is less air and atmosph pressure pushing down, steam is faced with less resistence |
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Definition
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Term
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Definition
saturated= no double bonds betwn carbons
unsaturated= 1 hydrogen missing betwn 2 carbons
monosaturated= 1 double bond is present
polyunsaturated= 2 or more double bonds are present
-the higher the unsaturation the more likely fat is liquid at room temperature, most foods contains all 3 types of fatty acids |
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