Term
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Definition
| Basic building blocks of proteins |
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Term
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Definition
| Two amino acids joined by peptide bond |
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Term
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Definition
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Term
| Three-dimensional Protein |
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Definition
| One or more polypeptide chains |
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Term
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Definition
Phenylalanine, Valine, Tryptophan
Threonine, Isoleucine, Methionine
Histidine, Arginine, Lysine, Leucine |
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Term
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Definition
Before- enzymes too big to be digested
1. Proteins break down starting in stomach (gastric protease)- Pepsin
2. Polypeptides broken down in small intestine (pancreatic protease)- tripsin
3. Polypeptides broken down in intestines (intestinal protease)- dipeptidase
4. Broken down into amino acids |
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Term
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Definition
| Building blocks of carbs (sugars) |
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Term
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Definition
| Complex sugars, long chains of sugar units (starches), glycogen, cellulose, lignin, chitin |
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Term
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Definition
| Simple sugars; glucose, fructose, galactose |
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Term
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Definition
| Double sugars; maltose (2 units of glucose), Sucrose (glucose and fructose), Lactose (glucose and galactose) |
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Term
| Carbohydrate (CHO) Digestion: Mouth |
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Definition
| broken down into starch or sugar, starch broken down by salivary amylase to dextrin, sugars become maltose, sucrose, lactose which don't break down in the mouth |
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Term
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Definition
| Form of starch smaller than starch molecule dextrin |
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Term
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Definition
| Salivate when getting ready to digest carbs; when you smell something good and are hungry |
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Term
| Carbohydrate (CHO) Digestion: Stomach |
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Definition
| No carb digestion, just passing through; starch is dextrin and sugars are lactose, sucrose, maltose |
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Term
| Carbohydrate (CHO) Digestion: Small Intestine |
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Definition
| Dextrin is broken down by pancreatic amylase to become maltose and is done; sugars are currently maltose, sucrose, lactose; maltose-maltase- glucose; sucrose- intestinal sucrase- fructose; lactose- lactase- galactose; NOW left with Starch to Maltose and glucose, fructose, galactose |
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Term
| Carbohydrate (CHO) Digestion: Intestinal Wall |
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Definition
| Maltose for starch stays, glucose stays glucose, fructose and galactose become glucose |
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Term
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Definition
| Mixes two things together that don't mix well (oil and water)- oil on top because it is less dense; oil and water- milk (emulsifier is protein) goes through process of homogenization to blend product and make it all the same |
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Term
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Definition
| egg yolk and licithin (from soy beans) makes mayonaise |
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Term
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Definition
| Water soluble end (round) can sit in water and fat soluble end can sit in oil phase; doesn't allow separation, it sits together |
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Term
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Definition
| Olive oil and Conolla oil (oil of canada; rapeseed); high in mono-saturated fats and low in saturated fats |
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Term
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Definition
| No double bonds (stearic acid) |
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Term
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Definition
| Many double bonds (linolenic acid- omega 3 fatty acid) |
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Term
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Definition
| 1 double bond (oleic acid); high in conolla and olive oil |
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Term
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Definition
Linolenic Acid (Omega 3)
Linoleic Acid (Omega 6) |
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Term
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Definition
| Bent molecule (Cis-unsaturated fatty acid) |
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Term
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Definition
| Straight Molecule (trans-unsaturated fatty acid) |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| Fats- lipids, oil- liquid fats at room temperature, fatty acids- building blocks of fats (more double bonds, more liquid that can be heated faster) |
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Term
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Definition
| Saturated fats, 18 acids and no double bonds |
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Term
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Definition
| 3 double bonds, Polysaturated fats, omega 3 fatty acid |
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Term
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Definition
| One fatty chain, smaller- can smell, 18 acids= normal |
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Term
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Definition
| products we go/consume; glycerol molecule with one two fatty acids |
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Term
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Definition
| Two fatty chains and a phosphorus attached to third chain |
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Term
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Definition
| made by hydrogenation; small amount naturally occurring in animal based foods; rasises LDL (low density lipoprotein) that increases risk of CHD (coronary heart disease) |
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Term
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Definition
| addition of hydrogen to vegetable oil in vegetable shortening, margarines, crackers, cookies, snacks, fried foods |
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Term
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Definition
| Low density lipoprotein; associated with plack in artieries; BAD |
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Term
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Definition
| Main dietary culprit for increased LDL |
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Term
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Definition
| January 1, 2006- must list trans fat on different line under saturated fat when it contains .5 g or more |
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Term
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Definition
| Fat, action of bile fluid, emulsified fat (makes fat more water soluble, allows lipids to be brown into glycerols, ect.), pancreatic lipase, glycerols, fatty acids, glycerides |
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Term
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Definition
| Original, no pyramid, updated every five years, four basic food groups (milk, meat, fruits and vegetables, breads and cereals, others) |
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Term
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Definition
| Base is the most important, expanded serving numbers, separated fruits and vegetables, meats and other proteins (nuts) |
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Term
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Definition
1. Eat a variety of food
2. Maintain ideal weight
3. Avoid too much saturated fat and cholesterol
4. Eat foods with adequate starch and fiber
5. Avoid too much sugar
6. Avoid too much sodium
7. If you drink alcohol, do so in moderation |
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Term
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Definition
fats, oils, sweets- use sparingly
milk, yogurt, cheese and meat, poultry, fish, dry beans, eggs, nuts- 2-3 servings
vegetables- 3-5 servings
fruits- 2-4 servings
bread, cereal, rice, pasta- 5-11 servings |
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Term
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Definition
| "My pyramid" (2005); personalized, interactive eating plans that asses food choices based on dietary guidelines for americans; sugar causes tooth decay not diabetes, dark veggies, low fruit juices, 1/2 grains whole, lean protein, low fat milk |
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Term
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Definition
| Every cell in our body produces cholesterol, moves proteins around the blood stream |
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Term
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Definition
Egg Whites: Compound- Avidin, binds biotin, counter action- heat inactivation
Egg Whites: compound- conalbumin, binds iron, counter action- heat inactivation
Fish: compoud- thiaminase, destroys thiamin, counter action- heat inactivation
Soybeans: compound- trypsin inhibitor, decreases protein digestion, counter action- heat inactivation |
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Term
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Definition
| 60 mg/day for men and women, 40-45mg/day for children to 11, now it is 100mg/day |
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Term
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Definition
| Addition to restore nutrients lost in processing |
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Term
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Definition
| Addition to make a good source of that nutrientl Ex. Vitamin C added to "High-C", vitamins and minerals added to breakfast cereals |
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Term
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Definition
| Addition of a specific nutrient by government mandate to alleviate a public health issue; Ex. salt-iodine added to prevent goiter; flour-niacin to prevent pellagra |
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Term
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Definition
Olestra/Olean: 0 calories, replaces cooking fats and oils in shortenings, frying oils, snacks, desserts
Simplesse (11/3 cal/g, replaces fats and oils in cold products like ice cream, yogurt, sour cream, salad dressing) |
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Term
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Definition
| Reduced calorie fat to 5/g, made from fatty acids and glycene, similar in taste and texture to regular fat |
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Term
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Definition
| Water-soluable polymer of dextrose (1cal/g), body and texture in foods containing fat, starch, sugar |
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Term
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Definition
| Serving contains 10-19% of daily value for nutrient |
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Term
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Definition
| Nutritionally altered product that has 25% less of a nutrient or 25% fewer calories than reference food, cannot be used if reference food already has "low" claim |
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Term
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Definition
| Altered product contains 1/3 fewer calories of 50% of fat in reference food, sodium content of a low-cal/fat food reduced by 50%, term describes texture and color |
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Term
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Definition
| Low in fat/saturated fat and serving contains no more than 480 mg of sodium and 60 mg of cholesterol |
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Term
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Definition
| Food is raw, has never been frozen or heated, contains no preservative, term accurately describes product (ex. freshly baked bread) |
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Term
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Definition
1. Milk (2-3): calcium, riboflavin, protein, thiamine
2. Meat (2-3): protein, niacin, iron, thiamine; low in CA, 0 vitamin C
3. Veggies and Fruits (3-5, 2-4): vitamins A and C (fiber)
4. Other (sparingly): CHO, fat, ex. coffee, tea, condiments |
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Term
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Definition
| Pure food and drugs act of 1906 and meat inspection act signed by President Theodore Roosevelt |
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Term
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Definition
| Food, drug, and cosmetic act (FDCA) |
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Term
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Definition
| Food additives amendment to FDCA (includes Delaney Clause) |
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Term
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Definition
| Nutrition labeling and education act (NLEA) |
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Term
| Food and Drug Administration (FDA) |
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Definition
| All food other than meat, poultry, eggs, water supplies; imported food, food additives for all food |
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Term
| US Department of Agriculture (USDA) |
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Definition
| Food safety and inspection service for meat, poultry, eggs |
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Term
| Federal Trade Commission (FTC) |
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Definition
| Bureau of alcohol, tobacco, and firearms; advertising all food products; labeling advertising, and processing of alcoholic beverages |
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Term
| Department of Commerce (DOC) |
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Definition
| National marine fisheries service; information gathering and dissemination and technical assistance for seafood industry |
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Term
| Environmental Protection Agency (EPA) |
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Definition
| Approval registration, residue limits for pesticides; safety of public drinking water |
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Term
| Major Food Hazard Priorities |
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Definition
| FDA and consumers have different view, #1 for FDA is microbiological safety, #1 for consumers is chemical contaminants; nutrition in average persons mind is more important than FDA because it is based on illness and deaths |
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Term
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Definition
| Grow at high temperatures (greater than 45C, 113F) |
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Term
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Definition
| Grow at moderate temperatures (20-45C, 68-113F); most pathogens |
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Term
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Definition
| Grow well at low temperatures (less than 20C, 68F); refrigeration spoilage |
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Term
| Foodborne Disease Outbreak |
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Definition
| disease incident where 2 or more people experienced similar illness (gastrointestinal) after eating common food; food is the source of the illness |
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Term
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Definition
| Each individual involved in an outbreak |
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Term
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Definition
| Relation to the intestine |
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Term
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Definition
| Disease conditioning of the intestinal tract; intestinal lining attacked, ability for intestine to absorb water is interfered with; results in diarrhea |
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Term
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Definition
| Stomach/intestinal tract are attacked; results in vomiting/diarrhea |
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Term
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Definition
| Chemical substance produced by certain bacteria capable of attacking stomach/intestinal linings; results in gastro-enteric condition |
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Term
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Definition
| Chemical toxin absorbed via the gastro-intestinal tract, active against nerves; results in paralytic conditions |
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Term
| Staphylococcus Aureus (Staph) |
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Definition
| Widely distributed food poisoning disease of man and animals; often introduced by food handler; produce heat stable toxin at heat greater than 50F; best toxin production at 70-75F; antibiotic resistance; onset: 1-6 hours (up to 24) |
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Term
| Staphylococcus Aureus (Staph): Symptoms, Occurence, Prevention |
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Definition
| Sudden Nausea, vomiting, diarrhea, cramps; Occurence- food service, moist, starchy foods (baked goods, pastries, potato salads, sliced meats), rarely fatal; prevention: sanitation (personal and facilities), proper cooking temperature, refrigeration |
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Term
| Perfringens Food Poisoning |
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Definition
| Widespread, spore former (heat resistant), germinate and grow in intestine; onset- 8-24 hours (usually 12 hours) |
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Term
| Perfringens Food Poisoning: Symptoms, Occurrence, Prevention |
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Definition
| Acute abdominal pain, large amounts of gas and diarrhea; occurs in meat, eggs, gravies (high protein foods), steam tables at low temperatures; rarely fatal; prevention: proper heating kills cells, rapid cooling |
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Term
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Definition
| Widespread food intoxication (neurotoxin); spore former (heat resistant), Anaerobe (without air- canned and vacuum packed foods); can't grow under 4.5pH, toxin- not heat stable; gas produced, sometimes by foul odor, causes floppy baby sundrome; onset: 1-3 days, up to 7 |
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Term
| Botulism: Symptoms, Occurrence, Prevention |
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Definition
| First symptoms nausea and vomiting, drooping eyelids, weakness, double vision, impaired speech, chewing, swallowing, respiratory failure; 50% in early 1900s, since 1925, less than 10 from commercial canning and 700 from home canning; prevention- can foods properly (use pressure, high heat), avoid swollen/leaking cans/foods with abnormal odors, boil low acid canned foods for 10 minutes prior to eating |
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Term
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Definition
| First outbreak of food poisoning in the entire world in Santa Ana with Halisco soft mexican cheese; infants, elderly, immune-compromised, 2-5 days, wash raw vegetables thoroughly |
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Term
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Definition
| Food infection in intestinal tract of man, animals, rodents, insects; holiday problems, must ingest living organism; onset- 12-24 hours |
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Term
| Salmonella: Symptoms, Occurrence, Prevention |
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Definition
| ab pain, headache, chills, diarrhea, occasional vomiting; from animal products (meats 70% of cases), eggs, milk, baked goods, dried foods (spices); in very young/old, rare; Prevention- sanitation, temperature hot-over 140 F, cold- under 40F |
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Term
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Definition
| healthy cattle carrying bacteria, killed at 160F, transferred animal to man, can survive at refrigerator/freezer temperatures; onset-3-8 days post prandial, disease lasts 4-10 days |
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Term
| E.Coli- Symptoms, Occurrence, Prevention |
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Definition
| Undercooked hamburger/roast beef, raw milk, contaminated water, cider/melons (ground); in very young/old, rare; Prevention- proper sanitation (personal and facilities), refrigerate meat products ASAP, cook foods to internal temperature or 160F |
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Term
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Definition
| Heat for saftey; 161F for 15 seconds ultra high or 400F for .5 seconds; organism causing TB comes from milk |
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Term
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Definition
| normal fat cells (20 microns) are made smaller (5 microns), makes carton of milk the same throughout so fat is not just sitting at the top |
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