ANSC 2053 Blair Exam 1

True

Animals are a more important source of protein than calories. True or False

48.4%

Meat supplies what percent of protein consumed in the world

26%

Milk Supplies what percent of protein consumed in the world

17%

Fish supplies what percent of protein consumed in the world

8.6%

Eggs supplies what percent of protein consumed in the world

Offal

Entrails or internal organs used as food

Taste, appearance, memories and traditions, cost, convenience, easy to make, habit, peer pressure

Name 8 reasons why people choose foods

Sight, odor, taste, touch, and hearing

Sensory Criteria includes which 5 factors?

The back is bitter, the back sides are salty, the front sides are sour, the tip is sweet, the middle is umami

Describe the flavor sensors on the tongue

Taste

Which is the most influential sensory criteria factor?

delicious

Umami is Japanese for what word?

genetic variation

Cilantro tasting like soap to some people is an example of what factor of taste?

taste buds- connection of brain via nerves

Taste relies on______

Astringency

draws proteins naturally found in mouth's saliva and mucous membranes (Ex: grapes, green tea)

chemethesis

the sensitivity of mucosal surfaces to environmental chemicals

Capsaicin (chemical irritant found in peppers)

What are some examples of foods that will elicit chemethesis?

MyPlate (fruits, grains, proteins, vegetables, and dairy)

Which dietary guideline is more accurate Food pyramid or MyPlate

low on animal sourced food

What is the major point of the Blue Zone Diet?

Snails in France, Whale blubber in artic regions, grubs in Australia, and Sashimi (raw fish) Japanese tradition

Name examples of cultural criteria?

Aboringe

a person, animal, or plant that has been in a country or region from earliest times.

foods grown close to where people lived. "exotic foods" (ex: guava fruit)

How does Geography and climate affect cultural criteria

1) Christianity (turkey and ham on Christmas/Easter, fish on Fridays during lent

2) Buddism (vegetarians; some believe uncompassionate to eat flesh of another living creature)

3)Hinduism (promotes vegetarianism)

Name 3 examples of religious criteria

Karuna

compassion

Karma

concept that "good is rewarded with good, and evil is rewarded with evil, and the rewarding is only a matter of time:

Mormon church discourages consumption of alcohol, coffee, and tea and limits meat consumption

studies show significantly lower death rates related to heart disease/cancer in the Church of latterday saints (mormons). Why?

Kosher

ruminants with split hooves and chew cud. Slaughtered under supervision of a rabbi to ensure blood properly removed. mixing of milk and meat not allowed

Halal (permitted), Haram (prohibited)

Halal vs Haram

advertising, social conscience, and peer pressure

name examples of psychological and sociological criteria

Biotechnology

genetic engineering, the alteration of a gene in a bacterium ], plant, or animal for the purpose of changing one or more characteristics

no they are safe

are GMOs bad for us?

organic

food produced without most synthetic pesticides and fertilizers (including sewage sludge), crops that have not been genetically modified, livestock produced without antibiotics, and food products that have not been irradiated.

Organic food is normally more expensive it also goes bad quicker.

Why not buy organic food all the time?

11% (in 2023 46,646 11%= 5,131.06; 98.67/WK)

according to the USDA Americans spent what percent of their disposable income on food?

vegetarians

does not eat meat and sometimes other animal products

Lacto-ovo

(eat veggies, eggs, and dairy, but not meat)

Allergies

occurs when your immune system reacts to a foreign substance

cost (also applies to time convience foods more economical)

limiting factor in food purchasing

Fat

What was the biggest nutritional concern 50 years ago?

1) A focus on health

2) transparency and sustainability

3) social consciousness

4) Trust

5) Influence of the tribe (social media)

6) The digital Self

7) The rapid advance of technology

name the seven consumer trends from FMI

1) supply and demand

2) weather

3) disease outbreaks

4) War

5) Natural disasters

5 factors that affect food cost

1) cost/income

2) cultural preferences

3) individual preferences/needs

4) availability/ accessibility

5) advertisement

5 factors that affect food purchasing

-plant based proteins

-cauliflower noodles

-alternate milk (almond and soy)

-spreads and butters (watermelon seed butter and macadamia nut butter)

-mocktails

give examples of US consumer food trends

Nutrients

food components that nourish the body to provide growth, maintenance, and repair.

1) Carbohydrates

2) Fat

3) Proteins

4) Vitamins

5) Minerals

6) Water

name the six basic nutrients

Replace nutrients used up by body's maintenance, repair, growth, and obtain calories for energy

what is the main purpose of eating and drinking?

60%

What percent of calories are used for vital life function?

10%

What percent of nutrients are for digestion and absorbing nutrients

30%

What percent of nutrients are used for physical activity?

Molecules

a unit composed of one or more types of atoms held together by chemical bonds

Compound

a substance whose molecules consists of unlike atoms

4

a gram of carbohydrates contains how many calories?

9

a gram of fat contains how many calories?

4

a gram of protein contains how many calories?

7

alcohol contains how many calories?

vitamins, minerals, and water

Which nutrients contain calories?

minerals and water

which nutrients are inorganic?

most important

water is the simplest, but ____ _________

vegetable oils and dried foods

what foods contain the least amount of water?

free

____ water is easily separated from the food

bound

_____ water is incorporated into the chemical structure of other nutrients such as carbohydrates, fats, and proteins

calorie

the amount of heat required to raise the temp of 1 gram of a substance 1*C

boiling point

the temperature at which a heated liquid begins to boil and changes into a gas

increases; decreases

As temperature ________ the solubility of gas _________ and bubbles begin to form

100*C

at what temperature does water reach a "rolling boil"

heat of vaporization

the amount of heat required to convert a liquid to a gas

increasing: decreases: decrease

_______ the elevation ________ the boiling point of water because of ________ in atmospheric pressure

0C or 32F

the temperature at which liquid changes to a solid

Heat of solidification

The temperature at which a substance converts from a liquid to a solid state

-transfer medium for heat

-universal solvent

-agent in chemical reactions

-factor in the perishability and preservation of foods

name 4 things that determines the function of water in food

solutions, colloids, suspensions, and emulsions

solvent + solute=

colligative properties

properties that differ based on concentration of solute in a solvent, but not on type of solute

boiling point increases and freezing point decreases

If more solute is added to a solvent what will happen to the boiling and freezing point?

Higher temperatures increases the amount of solute that will dissolved in the solvent, which explains why very hot water is used for making tea and coffee.

Why do we need hot water to make coffee and tea?

B complex and C

What vitamins are water soluble?

solutions

smaller sized particles. (all of the particles are too small to become separated, filter out, or scatter light.

colloids

larger particle size

proteins, starches, and fats

colloids involve what?

suspensions

large particles; particles will eventually settle out

emulsions

type of colloid (incapable of being mixed)

flocculation

A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified

yogurt; cheese

milk proteins precipitate out to make _____ and _______

molecular

"as is" or unchanged form

ionic

"charged" form

Ionization-

to separate a neutral molecule into electrically charged ions

Hydrolysis

Water is used to break down large molecules

Removing water from fruits, vegetables, meats, and herbs

What was the earliest form of food preservation

perishability

water activity determines ________

releases

Once deteriorating, putrefying food _______ water which fuels further growth of microorganisms

decreases

adding solutes to water _________ water activity

milk, meat, vegetables, and fruit

which foods are prone to microbial spoilage?

grains, nuts, dried milk, dried beans, and dried fruit

which foods have longer shelf lives

carbs

major dietary source of energy for animals

sugars, starches, and fibers

carbs include what

seeds, roots, stems, and fruits

plants primary sources

grains, legumes, fruits, vegetables, sugar, and honey

which plants are sources of carbs

lactose; glycogen

which carb comes from animal milk sugar and which comes from muscles?

n

stands for a number ranging from 2 into the thousands

saccharide

CHO arranged in basic units called a _______

monosaccharides

_________ are simplest form of carbohydrates

carbon

monosaccharides are subdivided based on number of _______ atoms