Nutrition Units 4-5

Front 1

dichotomous dining

Back 1

-Dual approach to eating
-Consumers demand low fat healthy foods but crave high fat sweets and treats

Front 2

quilt cuisine

Back 2

-Increased demand for unique taste of ethnic foods and exotic spices/ingredients

Front 3

speed & feed (dashboard dining)

Back 3

-Trend where consumers routinely circle through fast foo restaurants for their meals

Front 4

speed scratch cooking

Back 4

-Home cooked meals put together with little time and effort, using pre-mixed products that can be cooked quickly

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5 a day

Back 5

-Most consumers eat several small meals throughout the day
-Changed the concept of "meals" and "snacks"

Front 6

night eater

Back 6

-A type of eating style
-Wakes up in the middle of night and raid the fridge or eat just before going to bed

Front 7

compulsive eater or eating addict

Back 7

-Use food to block out fears or as a substitute for love
-Eat constantly often until they are sick
-Some are closet eaters
-Rarely sits down to an entire meal

Front 8

liquid drinker

Back 8

-Drinks alot of coffee, soft drinks, and/or alcohol
-Get most calories from liquids
-Diet's low in essential nu=trients and fibre

Front 9

traditional overeater

Back 9

-Trained to eat 3 meals a day in tradition to snacks
-Food represents security, family and love
-May encounter opposition from family if they try to change eating habits

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environmental eater

Back 10

-Adverts, parties, luncheons, sight and smell of food trigger an eating episode
-Eat because food is available
-Although impulse eater, they usually have regular meals

Front 11

gastronomic overeater

Back 11

-Love to cook
-More concerned with food quality than calories
-Eat because food gives them pleasure
-Seldom eat large quantities/have food between meal snacks

Front 12

snacker

Back 12

-Become overweight due to ignorance or indifference to nutrition
-Never eats real meals
-Prefer to snack on foods they enjoy
-Likely to try fad diets and pills

Front 13

convalescent overeater

Back 13

-Sudden lack of excercise with no reduction in calories leads to weight gain
-Use food to relieve boredom, frustration, and depression during convalescence
-Almost 2/3 of those recovering from accident, surgery, or illness

Front 14

chronic dieter

Back 14

-Know everything about dieting but cannot lose weight
-Have tried it all
-Usually looking for instant result
-Usually women in their 30's-40's

Front 15

eating disorder

Back 15

Self imposed semi-starvation, feast and famine cycles, binge eating, purging and regular consumption of non-food substances such as paint chips and clay.

more common in females than in males

Front 16

anorexia nervosa

Back 16

-An eating disorder characterized by extreme weight loss, poor body image, and irrational fears of weight gain and obesity
-Refusal to maintain weight that is over the lowest weight considered normal for age and height. They starve themselves of food
-Intense fear of gaining weight or becoming fat, eventhough underweight
-They become cold easily and have unusually low heart rates, dry skin, low B.P, absent or irregular menstrual cycles, infertility, and poor pregnancy outcomes
-1/10 anorexic people starve themselves to death

Front 17

bulimia nervosa

Back 17

-An eating disorder characterized by recurrent episodes of rapid uncontrolled eating of large amounts of food in a short period of time (binge eating)
-Episodes of binge eating are often followed by purging. Minimum average of 2 binge eating episodes a week at least 3 months.
-A feeling of lack of control over eating during the binges
-Regular use of laxatives or diuretics

Front 18

binge eating disorder

Back 18

-An eating disorder characterized by periodic binge eating with normally isn't followed by vomiting or the use of laxatives

Front 19

pica

Back 19

-Regular consumption of non-food substances such as clay or laundry starch
-Young children and pregnant women are most likely to engage in the practice; for unknown reason, it rarely occurs in men

Front 20

geophagia

Back 20

Clay or dirt eating
Clay and dirt consumption can block the intestinal tract and cause parasitic and bacterial infections. Also associated with iron deficiency anemia in some individuals

Front 21

pagophagia

Back 21

Ice eating
May be common during pregnancy.

Front 22

amylophagia

Back 22

-Laundry starch or corn starch eating
-The sweet taste and crunchy texture of flacked laundry starch are attractive to a small number of women, especially during pregnancy.
-Corn starch may be used if the preferred laundry starch isn't available

Front 23

plumbism

Back 23

Lead eating, usually from paint flakes
The regular consumption of the sweet-tasting lead -based paint chips from old

Front 24

sensory evaluation

Back 24

A multidisciplinary science that uses humans to measure the acceptability and sensory properties of food and other materials

Front 25

subjective test method

Back 25

-Uses humans to measure opinion about or an emotional reaction to a product
-Measure how much you like a product (its acceptability) or your preference for one product over another
-Less reproducuble

Front 26

triangle test

Back 26

Participants are given 3 coded samples and told to choose the sample that is most different. 2 of the samples are usually the same (only the researcher knows)

A(311) or B(565) or A'(971)

Front 27

duo-trio test

Back 27

1 reference sample and 2 test samples. Choose the test sample that matches the reference sample

A(ref) or B(565) or A'(971)

Front 28

paired comparisson

Back 28

participants are given 2 samples and have to choose one that has the highest attribute. E.g. (which of the following is sweeter?)

B(565) or A'(971)

Front 29

objective test method

Back 29

-Measure the presence and/or intensity of specific attributes in the product using a test equipment
-these tests are free of personal bias and are reproducible. E.g. (a colour meter can be used to determine colour of a food product.)

Front 30

water

Back 30

-Is an essential nutrient
-constitutes about 60% of an adult's body weight

Front 31

water hardness

Back 31

Presence of mineral salts

Front 32

temporarily hard water

Back 32

can be softened by boiling during which minerals such as calcium, magnesium, and iron precipitate out.

Front 33

permanently hard water

Back 33

Cannot be softened by boiling because the mineral are not precipitated by heat

Front 34

carbohydrates

Back 34

-Includes sugars, starches, and fibres
-Consists of carbon, hydrogen, and oxygen
-Formed in green plants through photosynthesis where by the sun's energy converts carbon from the atmosphere and water from the soil into glucose

Front 35

monosaccharides

Back 35

-Simple sugars ; 1 unit
-Includes 6 carbon hexoses & 5 carbon pentoses

Front 36

disaccharides

Back 36

-Simple sugars ; 2 units
-Consists of 2 mono saccharides linked together

Front 37

oligosaccharides

Back 37

-Simple sugars ; 3-10 units
-Carbohydrate molecules that contains 10 or fewer mono saccharides
-Includes raffinose and stachynose commonly found in dried beans
-Not digested by humans but broken down by bacteria in intestinal tract resulting in gas formation

Front 38

polysaccharides

Back 38

-Complex sugars ; many units
-Complex carbohydrates
-Up to several hundred thousand mono saccharides joined together
-May be straight chains or highly branched chains

Front 39

hexose

Back 39

sugars such as glucose, mannose, fructose, and galactose (building blocks of starches)

Front 40

pentose

Back 40

sugars such as ribose, xylose, and arabinose (building blocks of fibre and gums)

Front 41

glucose

Back 41

-Form of sugar that articulates in the bloodstream. it is broken down in the body to give 3 products:
energy, water, CO2
-Found in fruits, plant juices and honey
-Most abundant sugar in the world

Front 42

fructose

Back 42

-Found in fruits, plant juices, and honey
-Sweetest of all common sugars
-Very solluble and doesnt crystallize easily

Front 43

galactose

Back 43

-Not normally found in its free form in foods
-Forms a bond with glucose to produce lactose (milk sugar)
-The basic unit of some complex carbohydrates such as vegetable gums

Front 44

sucrose

Back 44

-"table sugar"
-Extracted from sugar cane and sugar beets
-Consists of glucose and fructose chemically bonded to each other
-Present with other sugars in fruits, honey, and vegetables

Front 45

lactose

Back 45

-Milk sugar
-Consists of glucose and galactose chemically bonded to each other
-Only found in milk and milk products

Front 46

maltose

Back 46

-Found in germinating grain and corn syrup. a product of starch hydrolysis.
-Important for production of malted beverages such as beer
-Consists of 2 glucose molecules chemically bonded to each other

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homoglucan

Back 47

composed of the same type of mono saccharides joined together

Front 48

heteroglucan

Back 48

composed of at least 2 types of mono saccharides

Front 49

starch

Back 49

-Basic storage form of carbs inplants found in abundance in seeds, roots

Front 50

amylose

Back 50

-Has a linear chain structure

Front 51

amylopectin

Back 51

-Has a highly branched structure
-Most natural starches consists of mixtures of amylose and amylopectin

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25% and 75%

Back 52

-Normal starch consists of _____ amylose and _____ amylopectin

Front 53

gelatinization

Back 53

-When starch granules swell when heated in water
-Responsible for the thickening that occurs when a starch pudding sauce is cooked.

Front 54

water holding capacity

Back 54

ability of food to hold water

Front 55

bound water

Back 55

-when water in food's held extremely tightly
-becomes part of the structure of large molecules such as proteins and carbs and no longer has the properties as free water

Front 56

true

Back 56

true or false: the more h20 that is bound, the less activity of the h20.

Front 57

water activity

Back 57

-the amount of free water available in a food
-scale of 0-1

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true

Back 58

true or false: h20 is an important solvent

Front 59

true

Back 59

true or false: h20 is used as a cleaning agent for food and equipment. it removes soil, residues and microorganisms depending on the rigour used in washing

Front 60

dextrins

Back 60

-homoglucans
-produced when starch molecules are partially broken down by enzymes, acid or dry heat
-formed from cornstarch when corn syrup is made, when bread is toasted, or when flour is heated/browned
-have less thickening power than starch and are brown in colour

Front 61

glycogen

Back 61

-homoglucan
-storage form if glucose in animals
-during digestion, carbs (eg. starch) are hydrolyzed to glucose which is absorbed into the blood
-stored in the liver and muscles temporarily until hydrolyzed to help maintain blood glucose levels or used as fuel by muscles

Front 62

plant fibres

Back 62

-a complex mixture of cellulose, hemicellulose, betaglucans, pectins, and gums
-binds minerals

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hemicellulose

Back 63

insoluble fibres

Front 64

pectin and gums

Back 64

-soluble fibres
-best for inhibiting cholesterol absorption

Front 65

21-38 grams/day

Back 65

recommended daily intake of fibre

Front 66

cellulose

Back 66

-homoglucan
-consists of many glucose linked together by beta bonds to form a linear chain

Front 67

hemicellulose

Back 67

-heteroglucan
-also found in plant cell wlls
-contains a variety of different monosaccharide building blocks (eg. pentoses and hexoses)
-greatest effect is in baked goods where they improve the water binding of flour

Front 68

betaglucans

Back 68

-homoglucan
-composed of glucose units that are linked together by beta bonds
-less linear than cellulose and more soluble in water
-oats and barley are rich sources
-forms a viscous hydrated mass that traps bile acid and reduces the amt of cholesterol absorbed into the body in the G.I. tract
-good for diabetes as a means of controlling blood sugar levels

Front 69

pectic substances

Back 69

found in both cell walls and space between plant cells. aid in cementing plant cells together

Front 70

galacturonic acid

Back 70

(derivative from galactose) is the basic building block of pectic substances

Front 71

pectin

Back 71

-a pectic molecule common in fruits and is responsible for forming gels in various jams, jellies, and preserves
-commercially produced from apple cores or citrus peel

Front 72

vegetable gums or hydrocolloids

Back 72

-long chain polysaccharides
-various hexose and pentose sugars are the basic building blocks
-dissolved in water, they produce a thickening or texture building effect
-gums can help to retain water, reduce evaporation rates and modify ice crystals formation
-widely used in the food industry

Front 73

carboxymethylcellulose

Back 73

used as a bulking agent in low calorie foods and in fruit fillings

Front 74

gum arabic

Back 74

used to stabilize carbonated drinks

Front 75

xanathan gum

Back 75

used for cloud stabilization in orange juice

Front 76

seaweed extracts

Back 76

(agar, alginate, carrageenan)

Front 77

plant seed gums

Back 77

(locust bean gums, guar gum)

Front 78

plant exudates

Back 78

(gum arabic, gum tragacanth)

Front 79

microbial gums

Back 79

(xanathan gum, dextran)

Front 80

modified cellulose

Back 80

(carboxymethlcellulose, methyl cellulose)

Front 81

methyl cellulose

Back 81

used in reformed potato products and in coat and batters to reduce oil absorption

Front 82

corn

Back 82

-ground to make cerals and tortillas
-extracted cornstarch

Front 83

true

Back 83

true or false: cornstarch can be hydrolyzed to produce corn syrup (glucose and dextrin)

Front 84

durum wheat

Back 84

milled to form "semolina" or course flour, used to make pasta.

Front 85

true

Back 85

true or false: gluten protein is what gives pasta dough its elasticity

Front 86

wheat

Back 86

-composed of bran, germ, and endosperm

Front 87

bran

Back 87

-outer layer of a wheat grain
-high in vitamins and fibre

Front 88

germ

Back 88

-the sprouting part of the wheat.
-high in vitamins and fat

Front 89

endosperm

Back 89

-part of a wheat grain that is high in carbohydrates

Front 90

true

Back 90

true or false: the bran and germ are removed during milling and the endosperm is made into flour

Front 91

true

Back 91

true or false: plant carbohydrates, especially corn starch are also being used in production of ethanol - a more environmentally friendly fuel additive used in gasoline to reduce sulfur chloride emissions

Front 92

true

Back 92

true or false: brewing of beer goes back over 6000 years and the methods have mostly stayed the same