Food Science 201 Exam 1

Define Food Insecurity

limited/uncertain availability or ability to acquire of safe nutritious food in a socially acceptable way.

malnutrition vs overnutrition vs undernutrition

mal: condition resulting from inadequate consumption or excessive consumption of one or more nutrients that impairs health

over: overconsumption of food, excess calories, or nutrients

under: too little food for body’s needs, inadequate consumption of calories or nutrients needed for a healthy life

sociology of hunger; causes of hunger

Hunger can be affected by socioeconomic status, cultural background, amount of $ they earn. Can be caused by job loss, missed paycheck, medical emergency, etc. 

US seniors, children, latinos, african americans, rural people face hunger

gov and non-gov nutrition assistance programs

GOV: 

• Child & Adult Care Food Program (provides food at daycare and senior centers)

• Commodity Supplemental Food Program (uses ag surpluses)

• National School Lunch Program

• School Breakfast Program

• Summer Food Service Program

• Supplemental Nutrition Assistance Program

• Emergency Food Assistance Prog

• Special Supplemental Nutrition Program for Women Infants and Children

NON GOV: feeding america (partners w local food banks)

hunger vs appetite

Hunger is the need to eat that is triggered by low glycogen and low blood glucose

Appetite is desire to eat triggered by sight or smell of food

relationship between location of excess body fat and risk of mortality/chronic disease

Gynoid pattern/subcutaneous fat:

• fat over muscle, under skin at thighs and hips

Android Pattern/visceral fat:

• fat stored under abdominal muscle around organs. High risk of chronic conditions

evaluate BMI to determine if individual is overweight, underweight, or normal or obese

formula is weight in Kg/height in meters ²

less than 18.5: underweight

18.5 - 24.9: normal

25-29.5: overweight

over 30: obese

hormones & neural transmitters that influence hunger, appetite, and weight status

Hormones:

• Leptin: released by fat cells to signal to brain that we’ve had enough to eat; high levels decrease food take and increase energy metabolism

• Ghrelin: hunger stimulating by cells lining stomach; increased hunger. increased in people who have lost weight

Neurotransmitter:

• Neuropeptide Y: increases food intake and blood glucose that promotes storing energy in fat cells

how does food insecurity impact individuals

individuals w limited financial resources between medication and food causes stress, weight gain/loss and poor health management bc of over and undernutrition

are all groups of ppl impacted equally by food insecurity?

No, children, seniors, Black, Native American, Latinos, and rural people experience it at higher rates.

what can you do as a TAMU student to help reduce hunger/food insecurity here and in ur home community?

I can donate excess food (non perishable) to food pantries and I can volunteer at a food bank

Define consumerism, agribusiness, value chain, & food industry

consumerism: consumption of foods made available thru food industry for purchase by consumers

agribusiness: business entities that affect how food is grown, processed, and distributed

value chain: series of activities required to produce and deliver product or service

food industry: commercial movement of food from field to fork

relationship between consumerism, value chain, modernization of agriculture and rise of modern food industry

how does temporary overproduction affect consumer purchases and food price

“supply side economics” - companies overproduce which causes a fall in price. Consumers then increase purchases.

factors that contributed to increased interest in food science and modern food production, and growth of food industry

more individuals purchase processed foods to prepare bc of health and sustainability, want to understand science and how its prepared, rise of public tv shows

different sectors of food industry

beverages, candy, frozen and canned foods, dairy, spices, fruits, grains, meat, snacks, etc.

nine components that affect food industry

food processing, agriculture, research/development, labor/education, regulation, marketing, retail, technologies, and wholesale distribution

agencies that have regulatory authority over US food supply, and international food supply

International: Food & Agriculture Organization

• World Health Organization

• Joint Executive Committee on Food Additives

• Codex Alimentarius

US: US Food and Drug Administration

• United States Department of Agriculture

which categories/groups of foods the FDA regulates, vs which the USDA regulates

FDA: pasteurized egg products, and other packaged foods, food additives

USDA: poultry, meat and shell egg products

objectives/mission of Agricultural Marketing Service, Food Safety Inspection Service, and Food and Nutrition Service in the USDA

AMS: helps w grading certain commodities, facilitates the strategic marketing of agricultural products

FSIS: responsible for inspecting different types of meat processing.protecting the public from foodborne illness and ensuring that the nation's meat, poultry and egg products are safe, wholesome, and correctly packaged.

FNS: increases food security and reduces hunger in partnership with cooperating organizations by providing children and low-income people access to food

3 broad functions of nutrients

provide energy, build/repair tissues, and regulate body processes

macro vs micro nutrients

macro:

• carbs

• fats

• protein

• water

micro:

• vitamins

• minerals

nutrients that yield energy

carbs, lipids, and protein

functions of carbs, lipids/fats, proteins, and vitamins/minerals

Carbs: provides energy

lipids: energy, helps w structure and regulation

proteins: support growth maintenance and tissue repair

vitamin/mineral: support metabolism, assist in release of energy

calculate total calories in food item using macronutrient composition

carbs and protein: 4kcal/g

fats: 9kcal/g

multiply how many g of ingredient by kcal amount and add

factors that influence food choices

TASTE, FINANCES, and CONVIENIENCE. also enviro, culture, age, health issues, media, family

4 sets of dietary reference intake values

RDA: recommended dietary allowance average daily sufficient intake for nutrient req for 97%

AI: adequate intake assumed to be adequate when nutrient evidence is insufficient

EAR: estimated average req avg level of intake to meet reqs of 50% healthy ppl

TUL: tolerable upper intake level max daily intake unlikely to cause bad health affects

resources/guidance documents that aid consumers and gov in dietary decision making

4 primary guidelines and 3 key dietary principles of dietary guidelines for americans 2020-2025

1. follow healthy dietary pattern at every life stage

2. customize nutrient dense food and bevs to personal prefs, culture, and budget

3. focus on meeting food group needs staying within cal limits

4. limit foods and bevs high in added sugar, sat fat, and sodium

Dietary patterns, life span approach, and recognize high prevalence of diet related chronic diseases

diff types of label claims on foods

health claims: substance + health condition

nutrient content claims: describes level of nutrient and compares “high, low, reduced, lite”

structure/function claim: describe role of ingredient intended to affect structure or function of body

proposed criteria for a food to be healthy

FDA: food must meet specific limits on added sugar, sat fat, and sodium. must contain a certain amount of food from at least one food group recommended by dietary guidelines

elemental units of an amino acid

amino group (w nitrogen), acid/carboxyl group, hydrogen group, and r group/side chain

essential, nonessential, and conditionally essential amino acids

essential: must be acquired from diet

nonessential: normally made by body in adequate amounts

conditionally essential: nonessential aa that becomes essential under stress, illness, injury, etc.

essential and conditionally essential amino acids

essential:

• histidine

• valine

• methionine

• lysine

• leucine

• isoleucine

• threonine

• tryptophan

• phenylalanine

conditionally essential:

• arginine

• cysteine

• glutamine

• proline

• tyrosine

functions of proteins in body

• fluid balance: maintain balance between fluids inside and outside cells and blood vessels

• acid base balance: maintain pH, proteins are the buffers that neutralize the conditions

• immune function: proteins form barriers against invaders in skin and mucus

• enzymes: speed up chemical reactions

• hormones: messengers that help regulate body systems

• transport: transports substances, nutrients thru bloodstream

• energy: used when energy from carbs and fat is low

dietary sources of complete and incomplete proteins

complete: Animal proteins, soy

incomplete: plant-based (legumes, grains, veggies)

nutrients and non-nutritive substances in soy proteins

• calcium, potassium, vitamin A, iron

• isoflavones act as phytoestrogens

DRI’s for protein

RDA: 0.8 g per kg of body weight

AMDR: 10-35%

what individuals need more protein

those who are pregnant, injured, ill, and competitive athletes

types of vegetarian diets

• vegans 

• lacto vegetarian: dairy but no other animal products

• lacto-ovo: eggs and dairy but no meat

• macrobiotic: consumes whole grains w veggies, soy, legumes, fruits

• semivegetarian: occasionally eat meat

vegetarian diets: health benefits and potential nutrient deficits

benefits:

• lowered risk of obesity and low risk of heart disease

nutrient deficits:

• vitamin B12

• iron

• calcium

• vitamin D

• Zinc

• protein

functional properties of proteins in food systems

creating emulsions: Proteins can stabilize mixtures of oil and water by forming films at the interface, creating and stabilizing emulsions

foaming capacity: proteins can stabilize air bubbles within a liquid matrix, creating foams

surfactant properties:

solubility:

water holding:

primary monosaccharides and disaccharides in foods and dietary sources

MONO:

• glucose: bananas

• fructose: fruits, honey

• galactose: in pectin and other fibers, in lactose from milk

DI:

• sucrose: sugars

• maltose: malted milk

• lactose: milk

types of complex carbohydrates

POLYSACCHARIDES

• starch

• glycogen

• non starch poly (dietary fiber)

Oligosaccharides

what causes the maillard reaction and the resulting end products

carbonyl group (CO) react with amino (NH2) of proteins or amino acids. goes thru condensation, rearrangement and polymerization

results in browning/darkening called melanoidins and a scent and flavors

functional properties of sugars vs polysaccharides in products

Sugars contribute sweetness, color, flavor, texture, and act as preservatives and fermentation substrates, while polysaccharides serve as thickeners, gelling agents, stabilizers, emulsifiers, and structure-formers

gelatinization vs. gelation

gelatinization: process of starch granules absorbing water, swelling, and bursting when heated, causing a liquid to thicken. starch is disorganized particles

gelation: organized subsequent process where, upon cooling, the released amylose molecules form a network of hydrogen bonds that trap water and other starch components, creating a firm, rubber-like gel

soluble vs insoluble fiber

soluble:

• can dissolve in water

• jellylike acts like cement in plants

non soluble

• cant be dissolved

• cellulose, hemicellulose, and lignin

food sources of soluble vs insoluble fiber

soluble: fruits, veggies, , oats, inulin

insoluble: nuts, seeds, whole grains, legumes, leafy greens

diff between high methoxy and low methoxy pectin in food gels

high methoxy: degree of esterification more than 50% more methoxyl groups attatched to carboxyl

low has carboxyl with less methoxyl lgroups