food science exam 2

healthy eating

eating to maintain health and prevent disease

adequacy

diet provides all the essential nutrients, fiber, and energy

balance

diet provides the correct proportion of nutrients

variety

diet contains a mixture of different food groups and different foods within each group

moderation

diet provides reasonable but not excessive amounts of foods and nutrients

malnutrition

consuming either too much or too little of one or more nutrients or energy

kwashiorkkor

severe protein deficiency; edema (swelling) due to low blood proteins

marasmus

protein-calorie malnutrition; severe wasting and low body-weight; calorie deficiency predominates

anorexia nervosa

severe restriction of food intake; intense fear of gaining weight; extreme weight loss

bulimia nervosa

binge eating followed by compensatory behaviors; recurrent episodes of eating unusually large amounts of food; body weight may fluctuate, but appears close to normal

orthorexia

symptoms of obsessive behavior in pursuit of a healthy diet; signs and symptoms of anxiety disorders that frequently co-occur with eating disorders

undernutrition

intake does not meet the body’s needs; dehydration, scurvy, osteoporosis can occur

excessive carbohydrate intake

Diets high in refined carbohydrates & added sugars increase the risk for chronic diseases

excessive fat intake

can cause chronic diseases such as heart disease and cancer; extra fat storage leads to an increased risk of diabetes, cardiovascular disease, and high blood pressure

digestion

process by which food & drink are broken down into their smallest parts so the body can use them

mouth to the anus

digestion system goes from the ____

liver and pancreas

what organs produce digestive juices?

mouth

digestion begins in the _____

small intestine

digestion is completed in the _____

peristalsis

typical movement of the esophagus, stomach, and intestine

stomach’s second job

mix up the food, liquid, and digestive juice produced by the stomach; lower stomach mixes these materials by muscle action

chyme

mixture of food, liquid, and digestive juice in the stomach

duodenum

first section of the small intestine; chyme is exposed to secretions that aid digestion (bile salts, enzymes, and bicarbonate)

jejunum

second part of the small intestine; the majority (90%) of nutrient absorption occurs involving proteins, carbohydrates, vitamins, and minerals

ileum

last/third section of the small intestine; mainly absorbs water, bile, salts, and vitamin B12

ileocecal valve

one-way valve located between the ileum and cecum (first portion of the colon); minimizes the movement of bacteria from the large intestine to the small intestine

large intestine/colon

primary function is to absorb fluid and electrolytes (particularly sodium and potassium), and convert remaining luminal contents into more solid stool; also breaks down (ferments) dietary fibers to produce short chain fatty acids (can be absorbed and add nurition)

cecum

first portion of the colon; area of storage for contents arriving from the ileum

salivary glands

act first in digestion; saliva contains an enzyme that begins to digest starch into smaller molecules

bile

produced by the liver; stored between meals in the gallbladder; dissolves fat in the intestines

absorption and transportation of carbohydrates

the digestible carbohydrates are broken into smaller molecules by enzymes in saliva, juice produced by the pancreas, and in the lining of the small intestine

absorption and transportation of protein

an enzyme in the juice of the stomach starts the digestion, and it is completed in the small intestine by several enzymes in the pancreatic juice and lining of the intestine

absorption and transportation of fats

the bile acids produced by the liver act as natural detergents to dissolve fat in water and allow the enzymes to break the large fat molecules into smaller molecules, which are then moved to the bloodstream

absorption and transportation of vitamins

absorbed by the small intestine, whether through water or through fat

hormone regulators

control the functions of the digestive system; produced by cells in the mucosa of the stomach & small intestine; stimulate digestive juices and cause organ movement

metabolism

the chemical reactions that break down molecules to provide energy and those that synthesize larger molecules

mitochondria

organs in cells that break down molecules and release energy

cellular respiration

glucose, fatty acids, and amino acids are broken down in the presence of oxygen to produce CO2, water, and release energy

ATP

the energy released by cellular respiration is used to make ___

obesity, cardiovascular diseases, type II diabetes, cancers

contributors to the rise in prevalence of chronic diseases:

poor nutrition risk factor

diets high in processed foods, sugars, and unhealthy fats contribute to obesity, heart disease, and type 2 diabetes; a lack of essential nutrients can weaken the immune system and increase vulnerability to various diseases

physical inactivity risk factor

a sedentary lifestyle is strongly linked to obesity, cardiovascular diseases, type 2 diabetes, and certain cancers

tobacco use risk factor

leading cause of chronic respiratory diseases, cardiovascular diseases, and multiple types of cancer

excessive alcohol consumption risk factor

can lead to liver disease, cardiovascular problems, and increased risk of certain cancers

high stress levels risk factor

contributes to heart disease, high blood pressure, diabetes, and mental health disorders

visceral fat

wraps around internal organs; more dangerous that subcutaneous fat; linked to metabolic disease, insulin resistance, and increased risk of death

subcutaneous fat

lies just under the skin around the belly, thighs, and rear

visceral fat health risks

linked to metabolic disease and insulin resistance; increased risk of death even in people with a normal BMI

adipocytes

fat cells that help store extra energy in our bodies and participate in immune responses

dysfunctional adipocytes

caused by obesity; can release pro-inflammatory substances; reversed by weight loss

inflammation

an alarm system that tells our body to defend itself when something harmful enters the body

diabetes later effects

top reason for kidney failure; leads to more cases of adult blindness and lower-body amputation

hdl (high-density lipoproteins)

good cholesterol; connected to a decreased risk of heart disease

ldl (low-density lipoproteins)

bad cholesterol; connected to an increased risk of heart disease

70%

___ of immune cells reside in the digestive system

bacteria, allergens, hormonal imbalance

immune response triggers

bacteria, yeasts, molds, viruses, and parasites

microorganisms in foods

beneficial microorganisms

___ can cause fermentation, flavor development, preservation, probiotics

pathogenic microorganisms

___ can cause foodborne illness

conditions for bacterial growth

suitable nutrients, moisture, temperature, and time

temperature controls microbe growth

refrigeration slows growth; freezing generally stops all growth but does not reliably kill microorganisms

pH controls microbe growth

acidic foods generally provide less favorable conditions for microorganisms

water controls microbe growth

microbes need available water to grow; drying, salting, and adding sugar can reduce available water

oxygen controls microbe growth

some microbes grow in oxygen, without oxygen, or both

lactic acid bacteria

converts sugars into lactic acid and other products

fermentation

___ produces acids and characteristic flavors

yeast and acidity

many yeasts tolerate acidic environments

baker’s yeast

ferments sugars and creates CO2, which becomes trapped in bread and helps it rise

yeast in beer/wine

yeasts convert sugars into ethanol and CO2

yeasts in fruit juices

fruit juices are acidic and contain fermentable sugars, which certain yeasts can grow in

mold in cheese

use controlled colonies rather than having an uncontrolled growth; contribute a characteristic flavor and aroma

mycotoxins

a toxic secondary product some molds can produce; a food-safety concern rather than ordinary visible spoilage

aflatoxin

a mycotoxin that can be found in peanuts, corn, and tree nuts

kimchi and sauerkraut

lactic acid bacteria drives fermentation within them

pickles

can be produced by fermentation OR acidification with vinegar

miso

uses molds, yeasts, and bacteria during fermentation

food spoilage

___ does not inherently mean the food is dangerous; pathogens may also be present without obvious spoilage

milk spoilage

pasteurization reduces many microorganisms but does not prevent all post-processing contamination

fish odor and spoilage

generally a sign of a loss of freshness, but alone it cannot reliably determine if it is safe to eat (some pathogens don’t produce odor)

food infection

living microorganisms are consumed and cause infection

food intoxication

toxin is already present in the food

toxin-mediated infection

organism is consumed and produces toxin in the intestine

salmonella

generally found in poultry, eggs, meat, and produce; usually causes gastrointestinal illness

campylobacter

usually found in poultry (raw poultry juices can spread contamination); can cause diarrhea, fever, and abdominal pain

pathogenic e. coli

usually found in undercooked ground beef, leafy greens, and other contaminated foods; can produce shiga toxins and cause severe illness

e. coli and ground beef

grinding distributes surface contamination throughout the meat, which therefore requires thorough cooking

listeria monocytogenes

can survive and grow in refrigeration temperatures; important concern in ready-to-eat foods

staphylococcus aureus

can be transferred to food from food handlers; can produce heat-stable enterotoxins in food

clostridium botulinum

produces botulinum neurotoxin under suitable conditions; found in improperly processed low-acid foods

bacillus cereus

spore-forming bacterium; usually found in cooked rice, pasta, and other starchy foods

vibrio

associated especially with raw or undercooked seafood

norovirus

virus that causes astute gastroenteritis; associated with ready-to-eat foods and contaminated water

viruses in food

viruses can survive in food, but do not grow in them

controlling microorganisms

prevent contamination, prevent or slow microbial growth, destroy microbes when appropriate, and prevent recontamination after processing

the danger zone

foods should be held below 40 degrees F or above 140 degrees F to slow/eliminate microbial growth

FATTOM

conditions that promote bacterial growth; food, acidity, time, temperature, oxygen, moisture

specialists

consume a limited number of foods

generalists (omnivores)

consume a variety of foods

flavor

a quality of food involving sensory characteristics such as appearance, taste, odor, feel, and sound

salty, sweet, bitter, sour, and savory (umami)

___ can be recognized without smell