ND 101: Overview of Food Science and Food Composition

Comprehensive practice flashcards covering course overview, history of foods, food chemistry, carbohydrates, lipids, proteins, enzymes, vitamins, minerals, and physical properties of food dispersions based on lecture notes.

How is 'food' broadly defined in the study of food science?

Anything eaten to provide nourishment, including drinks, gum, or any substance/ingredient used in food preparation.

What is 'food quality' defined as?

The degree of excellence of a food, encompassing all characteristics that make the food acceptable to consumers.

What major prehistoric development enabled early humans to make food more digestible, sanitary, and better tasting?

The discovery of fire.

According to archaeological excavations in Egypt, what tool dating back to 12,000 BC was used to produce flour?

Grinding stones.

Which region does archaeological evidence identify as the original rice-growing area from approximately 6,000 years ago?

Thailand.

What is Food Science?

A field of study involving the interrelationship of basic and applied sciences as they relate to food, including physical, chemical, microbiological, and sensory aspects and the transformations food undergoes from production to consumption.

Which organization led the Technical Working Group (TWG) in developing the 2012 revision of the Nutritional Guidelines for Filipinos (NGF)?

The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST).

What survey conducted by FNRI-DOST served as the basis for the 2012 Nutritional Guidelines for Filipinos?

The 2008 National Nutrition Survey (NNS).

Which French biochemist stated that 'life is a chemical process'?

Antoine Lavoisier.

What are the six chemical categories of substances found in food?

Carbohydrates, Protein, Fat, Vitamins, Minerals, and Water.

Which component is the most abundant chemical substance in the natural state of food materials?

Water.

Why is water known as the 'universal solvent'?

Because it dissolves more substances than any other liquid.

At sea level, what are the freezing and boiling points of water in both Celsius and Fahrenheit?

Water freezes at $0^\circ\text{C}$ ($32^\circ\text{F}$) and boils at $100^\circ\text{C}$ ($212^\circ\text{F}$).

What determines the degree of water 'hardness'?

The amount of dissolved calcium and magnesium in the water.

What reaction occurs when an acid reacts with a base?

Neutralization.

In terms of water activity ($a_w$), what do values of 1 and 0 represent?

A value of 1 indicates pure water, while a value of 0 indicates the complete absence of water molecules.

In multi-ingredient foods with varying water activities, in which direction does water migrate?

From areas of high water activity ($a_w$) to areas of low water activity ($a_w$).

What is animal starch, and where is it stored in animal tissue?

Glycogen, which is stored in the liver and muscles.

What are the three most common simple sugars found in nature?

Glucose, fructose, and sucrose.

Why is sucrose classified as a non-reducing sugar?

Because its glucose and fructose molecules are joined together through their aldehyde and ketone groups.

What is 'inversion', and what is its resulting product?

The process where sucrose is hydrolyzed by heat with mild acid or by the enzyme invertase into glucose and fructose, producing invert sugar.

Which oligosaccharides naturally found in legumes have special dietary significance?

The trisaccharide raffinose and the 4-sugar compound stachyose.

What is cellulose, and can it be digested by humans?

Cellulose is the chief structural material of plant cell walls and is indigestible by humans.

What short- and medium-length chains of $\beta\text{-D}$ fructans are recognized as prebiotics?

Fructooligosaccharides, which include oligofructose (short-chain) and inulin (medium-length chain).

What complex carbohydrate present in fruits forms stable gels used in making jams and jellies?

Pectin.

Fats belong to lipids and are insoluble in water; in which organic solvents are they soluble?

Acetone, chloroform, and benzene.

What is the simplest fatty acid containing 4 carbons, and where is it found?

Butyric acid, found in butterfat.

What is the structural difference between a monounsaturated fatty acid (MUFA) and a polyunsaturated fatty acid (PUFA)?

A MUFA contains one double bond in its fatty acid chain, whereas a PUFA contains two or more double bonds.

What are two essential unsaturated fatty acids, and how are their double bonds positioned relative to the omega carbon?

Linoleic acid (omega-6, double bond 6 carbons away from the omega carbon) and Alpha-linolenic acid (omega-3, double bond 3 carbons away from the omega carbon).

How do trans fatty acids impact blood lipoprotein levels?

They increase low-density lipoproteins (LDL) and decrease high-density lipoproteins (HDL).

Unlike carbohydrates and fats, what element do all proteins contain?

Nitrogen.

Which basic amino acids are hydrophilic and carry a positive charge at pH 7.4?

Lysine, arginine, and histidine.

What amino acid substitution in hemoglobin causes sickle cell anemia?

Glutamic acid replacing valine at specific positions in the protein chain.

During protein denaturation, which level of protein structure remains unchanged?

The primary structure (amino acid sequence).

What is proteolysis?

Protein hydrolysis where peptide bonds are cleaved, breaking the protein chain into proteoses, peptides, and amino acids.

Which plant-derived endopeptidase enzymes are used to tenderize meat?

Papain (from papaya), bromelin (from pineapple), and ficin (from figs).

How do enzymes cause fruit softening during ripening?

Action of pectinases converts protopectin into pectin and eventually pectic acids.

What three methods can prevent enzymatic browning in cut fruits and vegetables?

Blanching to destroy enzymes, immersing in water to reduce oxygen contact, or adding acid (such as lemon juice) to reduce pH.

Which vitamins are classified as fat-soluble?

Retinol (Vitamin A), Cholecalciferol (Vitamin D), Tocopherol (Vitamin E), and Phylloquinone (Vitamin K).

What particle size range defines a colloidal dispersion?

Between $1\,\text{nm}$ and $0.5\,\text{mm}$.

What are the five colligative properties of solutions discussed in the context of food science?

Vapor pressure, boiling point, freezing point, osmotic pressure, and colloidal suspensions.

How do oil-in-water (o/w) and water-in-oil (w/o) emulsions differ in physical characteristics and examples?

Oil-in-water (o/w) conducts electricity, can be diluted with water, and includes milk; water-in-oil (w/o) feels greasy, can be diluted with oil/solvents, and includes butter and margarine.