Nhm 253-Test 1 Chapter 1

Front 1

Encompasses the investigation of better ways to select, preserve, process, package, and distribute food?

Back 1

Food Science

Front 2

An interdisciplinary science that encompasses all aspects of the food chain and the entire nutrition system and their effects on health, the natural environment, society, and the economy?

Back 2

Nutrition Ecology

Front 3

Combination of the nutrients that are essential to life?

Back 3

Food

Front 4

Purpose of food: __________ nutrients during body's maintenance, repair, and growth.

Back 4

Replace

Front 5

Scientific study of raw food materials and their behavior during food preservation, product formulation, processing, packaging, storage, and ultimately food preparation?

Back 5

Food Science

Front 6

Scientific study of the nutrients in food including their role and balance in relation to health and disease and the process by which humans ingest, digest, absorb, and utilize food substances?

Back 6

Nutrition

Front 7

Complexity of food science is evidenced by the complexity of food __________.

Back 7

Ingredients

Front 8

When households have difficulty providing enough food for all their members due to lack of resources?

Back 8

Food Insecurity

Front 9

An understanding of the interconnected systems and associated relationships that sustain the web of life?

Back 9

Ecological Literacy

Front 10

A dynamic complex of plant, animal, and microorganism communities, as well as the nonliving environment, that interacts and functions as a unit?

Back 10

Ecosystem

Front 11

Benefits society obtains from ecosystems, including food and water; the regulation of floods, drought, land degradation, and disease; soil formation and nutrient cycling; and cultural, recreational, spiritual, religious, and other nonmaterial benefits?

Back 11

Ecosystem Services

Front 12

The Animate, interconnected components and processes of ecosystems (no matter how small or large)?

Back 12

Living Systems

Front 13

The root causes of ecosystem change are the increased per person consumption of _______________ and a growing ____________. This includes: increased demand for food, fiber, and water. Pollution from contaminants and waste. Eutrophication of waterways. Global trade. Climate change. Overfishing, overgrazing, and overlogging. Habitat loss and fragmentation

Back 13

-Ecosystem Services

-Population

Front 14

Food science is an interdisciplinary applied science which includes: Engineering, chemistry, microbiology, law, statistics, nutrition, physics, horticulture (animal science), and biochemistry. **

Back 14

**

Front 15

Goals of food RD: __________ and _________ food products with maximum retention of nutrients in quantities similar or exceeding the amount of those in natural state.

Back 15

-Preserve

-Produce

Front 16

6 classes of nutrients?

Back 16

-Proteins

-Carbohydrates

-Lipids

-Vitamins

-Minerals

-Water

Front 17

Organisms that have been transformed by the insertion of one or more transgenes (genes not naturally found in organism); organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally?

Back 17

Genetically Modified Organisms (GMOs)

Front 18

A type of pesticide used to kill unwanted plants. Target a specific type of plant while leaving others intact. Plants can produce natural form of this in reaction to an encounter with an undesirable species or substance?

Back 18

Herbicide

Front 19

Using organisms or their components- such as enzymes- to make products such as wine, cheese, beer, and yogurt (as well as various nonfood products)?

Back 19

Biotechnology (not same as genetically modified)

Front 20

Chemical structure of food influences _______, ________, _________, and ___________ of food ingredients and products.

Back 20

-Color

-Flavor

-Shelf life

-Texture

Front 21

Fat soluble vitamins?

Back 21

ADEK

Front 22

Vitamin in which once it is stored in tissue, it remains there?

Back 22

Fat Soluble Vitamins

Front 23

Vitamins which more readily leave the body?

Back 23

Water Soluble Vitamins

Front 24

Water Soluble Vitamins?

Back 24

B & C

Front 25

Inorganic elements that provide no calories, but perform a functional role in numerous metabolic processes?

Back 25

Minerals

Front 26

Nutrients needed in large amounts?

Back 26

Macronutrients

Front 27

Nutrients needed in smaller amounts?

Back 27

Micronutrients

Front 28

__________ are not destroyed during the cooking process.

Back 28

Minerals

Front 29

Calcium, phosphorus, magnesium, sodium, potassium, and chloride are?

Back 29

Minerals

Front 30

Process of adding nutrients that were lost during processing?

Back 30

Enriched

Front 31

Example of Enriching: Wheat loses 5 key nutrients: which are?

Back 31

-Ribolfavin

-Thiamin

-Niacin

-Iron

-Folic acid

Front 32

Adding nutrients to food products that were never present in the raw ingredients?

Back 32

Fortified

Front 33

Examples of fortification: fortified cereals, adding vitamin ___ to milk, adding ________ to orange juice, __________ to mayonnaise for omega 3s, DHA added to milk.

Back 33

-D

-Calcium

-Fish oil

Front 34

Plant compounds which are shown to have beneficial health properties beyond basic nutrition?

Back 34

Phytochemicals

Front 35

Many phytochemicals are pigmented _________ compounds.

Back 35

Plant

Front 36

2 most common food additives? Why?

Back 36

-Sugar

-Salt

HELP PRESERVE FOOD

Front 37

Food additives: miscellaneous, preservatives, acid regulators, anti-caking agents, glazing agents. **

Back 37

**

Front 38

Approved substances added to food so that it becomes a component of the food product and it affects the characteristics of the product?

Back 38

Food Additives

Front 39

Resource for food additives is __________- everything added to food in the United States by the Food and Drug Administration.

Back 39

-EAFUS

Front 40

Food Additives: 1. Protect the __________ in food 2. Extend the ___________ of food 3. To improve the ___________ appeal 4. To maximize ingredient ______________ (how they play together)

Back 40

-Nutrients

-Shelf life

-Sensory

-Performance

Front 41

Ecological concerns impacting Food R&D: increased demand for ________, ________, and ________; ecosystem contaminants and waste, climate _________, _______-production, changes in habitat.

Back 41

-Food, fiber, water

-Change

-Over

Front 42

The regenerative capacity and the availability of the natural resources of the planet?

Back 42

Biocapacity

Front 43

The variety of life forms that make up a community, including plants, animals, fungi, and microorganisms. In recent years,the term has come to stand for the concepts and principles of conservation?

Back 43

Biodiversity

Front 44

Can decrease the impact of food production on the environment: Eating ______ on the food chain (plant-based protein), selectively eating _______ foods, eating _________ grown foods.

Back 44

-Lower

-Local

-Organically

Front 45

A commercial or industrial product or package made of at least 25% biological products, renewable agricultural materials, (including plants, animal, and marine materials), or forestry materials?

Back 45

Biobased Products

Front 46

__________ food waste can reduce costs associated with food production and can improve soil. Preventing food waste has far reaching benefits.

Back 46

Composting

Front 47

The major shift in the types of foods consumed by human populations and the resultant effect upon body composition and health?

Back 47

Nutrition Transition

Front 48

____________ has been cited in the creation of lifestyle imbalances that are linked to poor diet and limited physical activity. These include: the spread of technologies that limit energy expenditure, modern food processing, communication and distribution techniques that espouse "the Western diet", global expansion of the mass media, and disappearance of fresh food markets in the developing world.

Back 48

Globalization

Front 49

Industrialized agricultural system characterized by mechanization, crop monocultures, and the use of chemical fertilizers and pesticides. Its emphasis is on productivity and profitability?

Back 49

Conventional Agriculture

Front 50

An agricultural system that is founded in the principles of ecology; sustainable agriculture is economically viable, socially conscious, and capable of maintaing high productivity?

Back 50

Sustainable Agriculture

Front 51

Food choices are linked to ____________. Cultural traditions related to food are being displaced by the commercial food culture. Changes in the composition of food and the types of foods consumed can affect food ____________, human health, and the natural environment.

Back 51

-Globalization

-Preparation

Front 52

Less impact on the environment if you eat a more _________ based diet. (balance- meat and plant)

Back 52

Plant

Front 53

Edible native and foraged foods can expand the palate and add valuable nutrients to the diet. Food waste in the restaurant setting can be minimized. Cooking foods shortly after they have been picked can offer superior _________.

Back 53

Taste

Front 54

Making food choices: Senses (______, ______, _______, and _____), _________ values (kosher foods), Psychological, __________ (comfort food), _________ (lobster vs. canned tuna).

Back 54

-Smell, touch, sound, taste

-Religious

-Emotion

-Budget

Front 55

Instantaneous evaluation of sensory characteristics; biased by culture, emotion, psychological preference; NOT an appropriate standard for sensory evaluation?

Back 55

Personal Preference

Front 56

Set aside personal preference and focus on the characteristics of the food in question; Express the objective qualities of the food without the bias of personal preference?

Back 56

Sensory Evaluation

Front 57

Experience of mouth and nose?

Back 57

Taste

Front 58

Components of taste: _________ and ________ substances and ___________.

Back 58

-Volatile and nonvolatile

-Taste buds

Front 59

Cellular structures that look like flower buds?

Back 59

Taste Buds

Front 60

Where are taste buds found?

Back 60

Underside and tip of tongue, palate, and pharynx

Front 61

5 Basic tastes?

Back 61

-Sweet

-Salty

-Sour

-Bitter

-Savory/umami

Front 62

Combination of senses of taste, odor, and mouthfeel?

Back 62

Flavor (MORE COMPLEX)

Front 63

Flavor: _________ accounts for 75% of flavor.

Back 63

Aroma

Front 64

Sensation detected by the lining of the mouth as it interacts with food?

Back 64

Mouthfeel

Front 65

Flavor: _______ content of foods affect flavor and mouthfeel. ________- soluble ingredients are quick to taste, but leave early. ______- soluble ingredients take longer to taste but last longer.

Back 65

-Fat

-Water

-Fat

Front 66

Examples of water soluble ingredients?

Back 66

-Sugar

-Salt

-Soy sauce

Front 67

Examples of fat soluble ingredients?

Back 67

-Butters

-Oils

-Chocolate

Front 68

_______: includes texture, tenderness, consistency astringency, and chemethesis?

Back 68

Touch

Front 69

A combination of sight, touch, and mouthfeel?

Back 69

Texture

Front 70

Touch: via teeth, tongue, and palate?

Back 70

Texture

Front 71

How easily food gives way to the pressure of the teeth?

Back 71

Tenderness (meat)

Front 72

Touch: Different than tenderness?

Back 72

Consistency (cake batter)

Front 73

Touch: "pucker" power?

Back 73

Astringency

Front 74

A peppermint is an example of?

Back 74

Chemethesis

Front 75

Touch: feel foods chemical properties; heat (hot peppers) and cooling (cucumber)?

Back 75

Chemethesis

Front 76

Hearing: Sizzling, popping, crackling, bubbling, pouring, hissing, crunch. ________ content affects the sound a food makes. Sound relays messages about _________, __________, and _________.

Back 76

-Water

-Doneness

-Ripeness

-Texture (apple)

Front 77

4 descriptive terms?

Back 77

-Appearance

-Flavor

-Texture

-Mouthfeel

Front 78

One of the most important tools in the kitchen: 2 different kinds of knives?

Back 78

-Chef's or French knife

-Paring knife

Front 79

Largest, most versatile knife. Cuts and crush foods?

Back 79

Chef's or French knife

Front 80

Smaller knife, 2-4" in length; delicate tasks?

Back 80

Paring knife

Front 81

Different sections of the blade can be used for different tasks. _______ can be used for light work, slicing mushrooms. _______ is used for most tasks. _______ is used for heavy work, chopping; more weight and thickness to this part of knife.

Back 81

-Tip

-Middle

-Heel

Front 82

Hold base of the knife between thumb and forefinger. Wrap remaining fingers around the handle. Curl guide hand and tuck the _________. Keep ____" between the blade and fingers.

Back 82

-Thumb

-1/2"

Front 83

The goal of cutting food is to produce uniform shapes and sizes because it calls for _________ cooking time. Three different types of cutting?

Back 83

-Even

-Slice

-Dice

-Mince

Front 84

Cuts: Slice: match sticks?

Back 84

Julienne

Front 85

Cuts: Slice: shredding?

Back 85

Chiffonade

Front 86

Cuts: Slice: disks?

Back 86

Rondelles

Front 87

Cuts: Slice: ovalss?

Back 87

Diagonals

Front 88

Cuts: Slice: meats?

Back 88

Butterfly