Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
50 Cards in this Set
- Front
- Back
|
How many men and women prefer chocolate to sex, according to a study? |
30% of men and 38% of women |
|
|
How many chemicals are found in chocolate? |
Over 500 |
|
|
What is it about chocolate that people like so much? |
Chocolate has a melting point of 36 degrees celsius, and human body temperature is 37 degrees celsius - this means chocolate immediately melts in your mouth |
|
|
What is theobroma cacao? |
fruit of the cocoa tree |
|
|
According to statistics, how much chocolate is eaten per person every year? |
4 kilos or roughly 9 pounds |
|
|
Give an overview of the production of chocolate. |
Pods from the cocoa tree are split open and fermented to give flavour to the cocoa, then are dried in the sun and roasted (maillard browning reaction between amino acids and proteins and sugars) before being shelled and the nibs are crushed to produce 'chocolate liquor' |
|
|
Describe the fermentation process of cocoa seeds |
Sugar gets converted to alcohol, then to acetic acid which gives rise to a number of esters to create flavour |
|
|
Name 3 'big names' of cocoa. |
Forastero, Trinitero, Criollo |
|
|
Who is the top cocoa producer? |
The Ivory Coast, followed by Ghana and Indonesia |
|
|
Van Houten |
Found a way to separate cocoa into butter (clear fat, low melting-point) and cake (dark, bitter powder) in the compressor |
|
|
J.S. Fry |
Developed the first edible chocolate by blending cocoa butter and cocoa cake together under control condition. |
|
|
What is the difference between baker's chocolate and edible chocolate? |
Baker's chocolate is pure chocolate liquor, edible chocolate is cocoa powder mixed with a variable amount of cocoa butter |
|
|
Daniel Peter |
Produced milk chocolate when he added Nestle's condensed milk to reduce the bitterness of chocolate |
|
|
Rudolph Lindt |
Developed 'coaching' method, in which chocolate liquor is stirred for a long period of time to make smoother chocolate |
|
|
Theodor Tobler |
Added nougat to chocolate to make Toblerone, shaped after the matterhorn |
|
|
What countries have the highest chocolate consumption? |
Switzerland and Belgium |
|
|
Milton Hershey |
Mechanized the process of making chocolate so it could be available to more people at a lower cost. |
|
|
Why and how were M&Ms created? |
Created during WWII so that soldiers could get the high calorie, fat and sugar content of chocolate without having it melt in their hands in the heat. Created by coating chocolate in a hard sugar shell (with air put in it so that expanding in heat wouldn't cause the shell to break away) |
|
|
What is cherry blossom? |
a type of chocolate which contains sugar but no cocoa butter, and uses vegetable oil, palm oil, etc. instead. A cherry is packed into the chocolate, and invertase converts the sugar of the cherry to glucose + fructose which is more soluble, so that the sugar around the cherry melts out when eaten. |
|
|
How can chocolate lead to heartburn? |
It relaxes the valve at the bottom of the esophagus which is supposed to prevent acidic stomach content from refluxing, making it possible for it to come back up into the esophagus |
|
|
How does chocolate contribute to tooth decay? |
Because of its high sugar content, the s. mutans bacteria converts the sugar into lactic acid and plaque lactic acid which attacks the enamel of our teeth. However, chocolate does also contain antibacterial material which fights of s. mutans bacteria. |
|
|
What are the three types of cholesterol? |
1. High density lipoproteins (HDL, good) 2. Low density lipoproteins (LDL, bad) 3. Oxidized low density lipoproteins (oxidized LDL, ugly) |
|
|
How is chocolate associated with lowered risk of heart disease? |
Chocolate is rich in antioxidants such as flavanol which prevent the oxidation of LDL cholesterol responsible for buildup of plaque in the arteries, and reduces blood pressure by increasing levels of nitric oxide. |
|
|
What benefits could chocolate have for the brain? |
Improves brain flow in the brain, and cognitive function in old people |
|
|
What percentage of men and women say they are addicted to chocolate, and compound could be responsible for this? |
15% of men and 40% of women. Anandamide, a compound that has effects similar to those of marijuana |
|
|
Why is chocolate often associated with love, and why is this not true in reality? |
Increases nitric oxide levels, which dilates blood vessels (the same way viagra works). NO contains phenylethylamine, which the brain produces when people have an addiction or a need to be loved. However, it cannot penetrate the blood-brain barrier when consumed in chocolate, and therefore does not induce the sensation of love. |
|
|
How does the average weight of men and women in the US compare between 1960 and today? |
1960: 166 lbs. for men and 140 lbs. for women 2010: 196 lbs. for men and 166 lbs. for women |
|
|
Distinguish between Robert Atkins' diet and Dean Ornish's diet. |
Atkins diet: low-carb Ornish diet: low-fat, usually high carbs |
|
|
What are the negative effects associated with obesity? |
Heart disease, stroke, hypertension (high blood pressure), cancer and diabetes |
|
|
What is the most accurate way to determine risk of obesity? |
Looking at both BMI and waist-to-hip ratio |
|
|
Olin Atwater |
Originally determine the calorie content of foods using a calorimeter. |
|
|
What were Atwater's calculations on the calorie content of food components |
1g of fat releases 9 calories 1g of protein releases 4 calories 1g of carbs release 4 calories 1g of fiber releases 2 calories |
|
|
What is metabolizable energy? |
How much energy is actually available to us from food, taking into account the breakdown of food components by enzymes |
|
|
What is basal metabolic rate? |
amount of energy we would expend over a 24-hour period by doing nothing - number of calories necessary just to sustain bodily processes and keep you alive |
|
|
What is metabolic syndrome? |
A genetic propensity for overweight, triggered by poor diet. Characterized by blood triglycerides of over 1.7 millimoles per L, blood glucose above 6 millimoles per L, HDL under 1 millimole per L, high blood pressure (systolic/higher number above 130 and diastolic above 85), and waist measurement over 100cm |
|
|
What is the difference between white and brown fat? |
Brown fat is more adept in converting food components (i.e. fats & carbs) into energy released than other fat cells, therefore tending to keep subjects leaner The distribution of white fat and brown fat is genetically determined, but white fat is transformed into brown fat through exercise |
|
|
What is setpoint theory? |
The body becomes compatible with a certain weight, tends to match it. This means that people born with low basal metabolic rate are 'programmed' to put on weight until set point is reached, then they tend to stay around this weight. As you gain weight, BMR increases because more energy is required to keep the body functioning, so set point of an overweight person could be the same BMR as a naturally thin person |
|
|
Why is sucrose considered a major contributing factor in weight gain? |
Since it's a disaccharide, the glucose and fructose separate in the digestive tract and are absorbed into the bloodstream as energy sources. However, fructose is more difficult to metabolize, and is converted to fat in the liver, which builds up through the body. |
|
|
What is the difference between metabolization of glucose and fructose according to Robert Lustig? |
Fructose promotes weight gain but does not curb appetite like other sugars do, such as glucose. |
|
|
What are endocannabinoids? What do they replace in the body? |
A compound in the cannabis plant which fits into the receptors for anandamide. Anandamide synthesizes in the body and signals pleasure (which is replicated by THC). |
|
|
Why do we eat so many foods rich in linoleic acid? |
Linoleic acid is a dietary component & polyunsaturated fat that produces anandamide, an amide which signals pleasure in the body. It is hard to give up foods rich in linoleum acid because of this feeling of pleasure it induces, which is why is is a contributor in weight gain. |
|
|
What was determined to be a solution to vegetable oil being degraded when cooking with heat? What was the issue with this? |
Partially hydrogenated vegetable fats was found to be a solution because they don't oxidize as easily. However, transfats were a side product of this. |
|
|
How were soybeans modified to induce weight loss? |
Since the pleasure induced by linoleic acid was difficult to give up, soybeans were genetically modified to have higher oleic acid content and lower linoleic acid content. Oleic acid does not oxidize as easily, so people are less inclined to eat more without the anandamide buildup. |
|
|
In the study done by twin physicians, what were the differences between the low-fat and low-carb diets? |
They lost roughly the same amount of weight, but the low-carb diet led to slower mental processes, loss of muscle mass and constipation, whereas the low-fat diet led to more alertness and energy. |
|
|
What was Atkins' ketogenic diet? |
Low-carb diet where the body is not supplied with carbs, and will therefore burn fats instead . This leads to the production of ketone bodies, i.e. acetone. Low carb diets such as this often involve high protein, high fat and high meat intake. |
|
|
What was Ornish's low-fat diet? |
Low fat, high carb diet typically involving less proteins, more starchy materials, and hopefully more fiber, otherwise considered a complex carb diet. Goal was to cut fat down to less than 7% of total caloric intake, usually achieved with cheeseless, meatless, or otherwise low-protein meals. |
|
|
Describe the biochemical processes associated with the Atkins diet. |
Carbs are broken down into simple sugars during metabolism, mostly glucose. The glucose causes insulin to be released from the pancreas, which allows it to be absorbed into muscle cells, but if too much is released it causes insulin resistance of muscle cells. This means glucose is absorbed into fat cells and converted into fat. This process is eliminated when carbs are reduced (as in Atkins' diet) |
|
|
What is the south beach diet? |
A less extreme version of the low-carb diet where carbs that are more likely to put glucose in the bloodstream are cut down. Focuses on glycemic index, which indicates how effectively a food delivers glucose into the bloodstream. |
|
|
What is the national weight control registry and what does it conclude? |
comparison of diets and their effectiveness: documentation of people who have lost weight and how they did it. Those who were most successful combined diet and exercise & walked a lot , only 10% lost weight based on diet alone |
|
|
Why are potatoes a large contributor to weight gain? |
High glycemic index --> it delivers glucose into the bloodstream more effectively than the consumption of glucose itself. |
