Food Science - Nutrition

Front 1

Fat Soluble Vitamins

Back 1

A D E K
Body fat storage
possible toxicity

Front 2

Water Solube

Back 2

B (thiamin, riboflavin, niacin, folate, 6, 12, biotin, pantothenic acid) C, choline
Pee
toxicity rare

Front 3

Vitamin A

Back 3

Retinol, beta carotene
antioxidant, night vision
food sources (meats, milk, orange, dark green, yellow veggies)

Front 4

Vitamin D

Back 4

regulates calcium, hard bones
osteomalacia/rickets (bending)
200 IU for adults, 600-800 for old people
milk, fortified yogurt and cereal

Front 5

Vitamin E

Back 5

antioxidant, plant oils
margarine, salad dressing, cereal, nut, seeds

Front 6

Vitamin C

Back 6

Antioxidant, immune function, iron absorption
citrus fruits, fruits and veggies

Front 7

B vitamins

Back 7

energy metabolism (all)
red blood cell dev. ( 6, 12, folate)meat, beans, dairy and grains
prevention of birth defects (folate) grains/veggies.

Front 8

calcium

Back 8

teens need 1300 mg
adults 1000 to 1200 per day
bone, cells, regulate blood pressure
osteroporosis - brittle bones
hip, spine, wrist, weight bearing exercise
break at tribecular

Front 9

sodium

Back 9

daily value is 2400 mg
fluid outside cell regulation, and potassium inside cell
reduce if hpb, fluid retention, kidney or liver conditions
1 tsp is 2300 mg
sodium is sodium chloride
subs are potassium chloride

Front 10

iron

Back 10

hemoglobin (blood) myoglobin (muscle). anemia- lack.
especially in kids teens pre menopausal and pregnant
heme iron- animals
non- plants

Front 11

zinc

Back 11

wound healing, immune function, antioxidant.
zinc-gluconate (colde eeze). attach to virus and prevents replication, decreases length and severity of illness.

Front 12

dietary guidelines

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2 cups of fruit
2.5 cups veggies
3 oz whole grains
3 cups milk

Front 13

my pyramid based on

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daily activity, moderation, proportions, variety, gradual improvement and personalization

Front 14

Grains...

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carbs, fiber, thiamin riboflavin, niacin, folate, iron, magnesium, selenium

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veggies

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potassium, fiber, folate, A C E

Front 16

fruits

Back 16

potassium, fiber, c, folate

Front 17

milk

Back 17

calcium potassium d protein

Front 18

meat and beans

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protein, b vitamins (6,12), iron, zinc magnesium

Front 19

4 protein functions

Back 19

body tissue maintenance, fluid balance, transportation, immune system

Front 20

how much protein in..

Back 20

3 oz meat is 21
1 cup milk is 8
1 egg is 7
.5 cups of veggies is 2

Front 21

protein requirements

Back 21

adults .8 grams
teen 1.8
old 1.2

Front 22

protein intake

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10 to 35%

Front 23

complete and imcomplete proteins

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complete meat
imcomplete veggies

Front 24

end products of protein digestion

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single amino acids, nitrogen, carbon chains

Front 25

nitrogen eliminated by..

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kidney

Front 26

high protein diet

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20 35%

Front 27

phytochemicals

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plant based foods

Front 28

lycopein

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tomatoes, reduces risk of colon cancer and prostate cancer in men

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leutinen

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in yellow squash and peppers, reduces the risk of blindness from aging process

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flavinoids

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in tea contain phenols

Front 31

red anthocyanins and reservatrol

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red and purple grapes and cranberries is an antioxidant

Front 32

carbs in body

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primary energy source, glycogen is teh storage form in liver, fat metabolism

Front 33

sources of complex carbs

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starch, grains, veggies, legumes, nuts, some fruits

Front 34

food sources of sucrose

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sugar and fruit

Front 35

salivary amylase, sucrase, maltase, and lactase

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enzymes that break apart dis in the digestion process

Front 36

the liver converts X and X into X after digestion

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fru and galactose into glucose

Front 37

dri recs on carbs

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45 to 65%

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excess sugar

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excess cals, poor nutrient intake, dental caries, hyperinsulinema

Front 39

fiber benefits

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GI tract function, regulates stools, removes fat and cholestoral, diabetes ( slow glu digestion and ab) weight control (control hunger)

Front 40

fiber rec

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20 to 35 grams a day

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oatmeal and broccoli

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soluble fiber source, insoluble fiber source

Front 42

increasing fiber tips

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gradual, fluids, and more plant based foods

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whole grains

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contain bran, endosperm and teh germ

Front 44

monosaturated fats

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olive and canola oil

Front 45

unsaturated fats

Back 45

safflower, corn, soy and fish oils

Front 46

trans fatty acids

Back 46

shortening, stick margerine, and hydrogenated soy oil

Front 47

saturated fats

Back 47

beef pork and butter

Front 48

essential fatty acids

Back 48

fish, flax, nuts nad seeds

Front 49

lipase

Back 49

enzyme used in fat digestion

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bile

Back 50

emulsifies fats as they leave teh sotmach and enter sI

Front 51

chylomectrin

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carries the digested and re synthesised fats to teh cells of the body

Front 52

fat dri rec

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20 to 35% calories

Front 53

plant sterols and stanols

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block intestinal digestion of fats

Front 54

on label, saturated fat reps

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only naturally occuring s f in food

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sugar reps

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mono di and saturated fats in teh food and added

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low fat def

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less than 3 grams per serving

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def of reduced

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25% less than mainstream

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light def

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1/3 fewer cals or 1/2 the fat

Front 59

nutrients for hypertension ppl need

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cal mag and potass

Front 60

types of drying

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solar and dehydration

Front 61

spray drying

Back 61

used for dry milk, food is atomized into fine droplets and sprayed into a heated container

Front 62

freeze drying

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lyophilization, food is frozen then subjected to a vacuum, water sublimes (frozen to gas), example dried fruit in cereal

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retort

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pressure cooker, enable heating abve 212 f

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hot fill

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lower temp processing, used for foods with a ph lower than 4.6 ex clos bot

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extrusion

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food is subjected to high heat and pressure while being conveyed through a tube. when it exits the pressure is releaed and teh water in teh food exits. results in cooked foot and texture disrupted. cereal, cheetos.

Front 66

microwaves

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electromagnetic waves of radiant energy, absorbed by water, reflected by metals, pass thru glass, paper and plastic. water moles vibrate

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radura

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symbol of irradiation

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beer needs

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malt hops yeast and water

Front 69

lactic acid

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manufacture cheese

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sarin gas

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used in tokyo subway 95

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variola virus

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smallpox, indians

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yersinia pestus

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black plague killed 75 euro pop

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geneva protocal

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sucked. 1925. didnt let use of biol warfare but let r and d and stockpiling .

Front 74

maintain consistency

Back 74

calcium silicate