Nutrition and Food Science Flashcards

Flashcards on Nutrition and Food Science

Calorie (cal)

The amount of energy required to raise the temperature of 1.0 g of water by 1°C.

Kilocalorie (kcal)

Typically used instead of calorie as it represents a larger quantity of energy.

Malnutrition

Caused by a diet lacking in the proper mix of nutrients, even though the energy content of the food eaten may be adequate.

Undernourishment

Experienced when the daily caloric intake is insufficient to meet the metabolic needs of a person.

% Daily Value (DV)

Tells you how much a nutrient in a serving of food contributes to a daily diet; based on a 2,000 calories a day diet.

Triglycerides

Molecules of fats and oils which contain three ester functional groups.

Lipids

A class of compounds that includes triglycerides, cholesterol and other steroids and lipoproteins.

Fatty Acids

Characterized by a long hydrocarbon chain, generally containing an even number of carbon atoms, and a carboxylic acid group at the end of the chain.

Saturated Fatty Acids

Fatty acids containing only C-to-C single bonds between the carbon atoms.

Unsaturated Fatty Acids

A fatty acid where the molecule contains one or more C-to-C double bonds between carbon atoms.

Hydrogenation

Process where H2 is added across the double bond of a fat, reducing the number of double bonds, and transforming an oil into a semisolid fat.

Trans Fats

Raise the level of triglycerides and “bad” cholesterol in the blood, leading to heart disease; their molecular shapes are similar to saturated fats.

Interesterification

An alternate to hydrogenation that scrambles fatty acids on two or more triglycerides, resulting in a mixture with an intermediate melting point, without producing trans fats.

Carbohydrates

Compounds containing carbon, hydrogen, and oxygen, with a 2:1 ratio of H to O atoms. Examples include sugars and starch.

Monosaccharides

Simple sugars, such as glucose and fructose, consisting of a single ring.

Disaccharides

Sugars formed by joining two monosaccharide units, such as sucrose.

Polysaccharides

Natural polymers formed when many sugars are linked together, such as starch and cellulose.

Starch

A polysaccharide with α linkages, which humans can digest, and is the primary carbohydrate component of several foods such as potatoes.

Cellulose

A polysaccharide with β linkages, which humans are unable to digest, and is the primary fibrous component in the cell walls of plants.

Proteins

Polyamides or polypeptides, polymers made up of amino acid monomers, essential for every living cell.

Amino Acids

Monomers that make up proteins, consisting of a carbon atom attached to a carboxylic acid group, an amine group, a hydrogen atom, and a side chain (R).

Peptide Bond

The bond that links two amino acids together, expelling a molecule of water.

Essential Amino Acids

Amino acids that cannot be synthesized by humans and must be ingested in the diet.

Vitamins

Organic molecules essential in the diet, required in small amounts, with a wide range of physiological functions.

Minerals

Ions or inorganic compounds essential for good health.

Photosynthesis

Process by which green plants absorb sunlight and store carbon dioxide and water for forming glucose (C6H12O6).

Respiration

Process by which glucose is converted into simpler substances (carbon dioxide and water), and energy is released.

Basal Metabolic Rate (BMR)

The minimum amount of energy required daily to support basic body functions.

Foodborne Illnesses

Illnesses caused by presence of bacteria, viruses, parasites, and chemical toxins in food.

Food Security

Deals with food availability, food access, and food use.

Nitrogen Cycle

Represents a set of chemical pathways whereby nitrogen moves through the biosphere.

Nitrification

Conversion of ammonia to other reactive forms of nitrogen such as nitrite and nitrate.

Food Waste

Food that is lost during production or processing or discarded by retail markets and consumers.