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58 Cards in this Set
- Front
- Back
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FDA authorizations
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locks on food trucks, specific food made under HACCP system, companies pay for followup inspections
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amino acids
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essential ones come from food, and non-essential ones come from the body...there are 20
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arginine
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inflammation, infections, wound healing
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glutamine
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intestine health, muscle recovery, immune function
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complete protein
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all 9 essential amino acids, animal proteins
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incomplete protein
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missing one or more essential amino acids, plant proteins
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high biological value
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egg white, whey protein, meat, poultry, fish, soy
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how to increase muscle mass
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awesome weight training program, adequate sleep, adequate fluids, adequate calories and protein
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CHO functions
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primary energy source- glucose(blood sugar), brain red blood cells, nervous system
glycogen fat metabolism |
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simple sugars
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disaccharides:
maltose- grains, veggies lactose- dairy sucrose-sugars, fruits |
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starch
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complex, polysaccharides
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recommended DRI CHO
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225-325 for 2000 calories
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stevia
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plant based sweetener
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low-moisture foods...
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water activity (aw) which ranges up to 0.6, this are freeze-dried foods
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Intermediate-moisture foods...
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soft-moist pet food, have an aw range between 0.60 and 0.85
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Solar drying
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oldest drying method, used to dry fruits, meats and fish
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Drum driers
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steam heated rotating drums used to dehydrate fluid products
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Spray drying
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used to dry fluid products such as eggs and milk
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Freeze drying
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a process used to produce high quality foods such as coffee, dried fruit in cereal, and freeze dried meals commonly purchased by campers
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sublimation
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process of going from a solid to a gas bypassing the liquid state
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Clarence Birdseye
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developed the equipment and the processes for producing small units of frozen foods
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15°F
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Flavor changes, color changes, nutrient losses, and texture losses occur
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Nicolas Appert
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developing the process of heating food in sealed containers
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hotfill
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the product is brought to a boil then canned
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biological spoilage
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evident by the acid and gas produced by bacterial growth; and the amount of pressure is sufficient to swell and even burst cans
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Physical spoilage
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obtained by change in temp after canning, or change in altitude when delivering
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head space
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space between the food and the top of the can
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chemical spoilage
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These swellings occur when defects in the tin plating or lacquered coating on the can allow acid to come in contact with the iron of the can. This chemical process results in the production of hydrogen gas
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Extrusion
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Originally developed for the plastics industry, extrusion is most often used in the food industry to produce breakfast cereals, pasta products, snacks, and pet foods
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Microwaves
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electromagnetic waves of radiant energy
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irradiation
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a process in which food is exposed to ionizing radiation. The purpose of the process is to destroy microorganisms that cause illness and spoilage
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fermentation
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A process in which microorganisms transform simple raw materials into unique and complex foods
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4 organism categories of fermentation
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Lactic acid bacteria (converts milk into yogurt), Other bacteria (holes in swiss cheese), Fungi (used to make soy sauce and antibiotic penicillin), Yeasts (beer, bread and wine)
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Myofibrillar proteins
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which are the most plentiful and responsible for muscle contraction
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Sarcoplasmic proteins
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are responsible for the metabolism within muscle
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Stromal proteins
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which are not really part of muscle fibers but are the connective tissue harness that binds muscles to one another and to the skeleton
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albumin
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a protein found in the bloodstream
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hormones, neurotransmitters, antibodies and enzymes
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important regulatory substances in the body. They help the body respond to stimuli, transmit messages, protect itself and trigger processes
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Acid-base balance
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Proteins assist the body with maintaining an acceptable acid-base balance
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empty calorie foods
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meaning that they provide few nutrients for the amount of calories
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Bile
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an emulsifier made by the liver but stored in the gall bladder
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LDL’s (low-density lipoproteins)
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bad cholesterol
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HDL’s (high-density liporoteins)
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good cholesterol
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Unsaturated fats
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generally soft or liquid in form
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monounsaturated fats
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include avocados, nuts, and canola and olive oils
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Polyunsaturated fats
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can be found in seeds, whole grains, safflower, sunflower, soy, corn
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essential fatty acids
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include omega-3 (alpha-linoleic) and omega-6 (linoleic)
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Saturated and trans fatty acids
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the most unhealthy of all lipids
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fat-soluble
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Vitamins A, D, E and K are fat-soluble vitamins and can be stored in the body
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Water-soluble vitamins
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all of the B vitamins, vitamin C and choline
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What is the recommended fiber intake for adults
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20-35 grams a day
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Which of the following describes a whole grain
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Includes the germ, endosperm and bran
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The recommended amount of saturated fat in the diet is
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Less than 10% of total calories
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The DRI for fat intake is
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20-35% of total calories
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Which of the following is a food source of heme iron
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chicken
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Sodium
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Regulates fluids outside the cell
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A fortified food
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Has added nutrients, vitamins and/or minerals
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Which of the following is important in long-term weight loss success?
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Eating breakfast daily
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