Nutrition Midterm 1

Define Food Science

Components of food science (4)

Define Nutritional Sciences

List the actions of food in the body (6)

List and define the three areas of development in nutrition

Why is Optimal nutrition difficult?

Components of Good Nutrition (4)

Kinds of macro-nutrient molecules

Kinds of Micro-nutrient molecules

Define nutraceuticals

List and describe the 4 Steps of Nutrient Utilization

Satiety - definition and factors

Functions of Mouth

Functions of Stomach

Hormones of digestion (4)

Functions of Duodenum

Requirements of hydrolisis

Function of Jejunum

Function of Ileum

Components (3) and Functions of Large Intestine

Benefits of symbiotic microflora

Range of Transit Time

Accessory Organs to GI tract (4)

Goals of Optimal Nutrient Intakes (4)

Define Metabolic Syndrome

Important messages of Canada's Food Guide

Give 3 permitted health claims

Define BMR

Factors that affect BMR

Factors affecting EER (estimated energy requirement)

BMI formula

Goals of Food Preservation (5)

Causes of Food Deterioration

Intrinsic parameters of microbial growth (5)

Extrinsic Parameters of Microbial Growth (3)

Examples of Biological contaminants

Examples of Chemical contaminants

examples of physical contaminants

Food Infection symptoms and examples

Food Intoxication symptoms and examples

Factors Associated with Foodborne Illness (4)

Requirements for Disease Outbreak (4)

7 Principles of Hazard Analysis and Critical Control Points (HACCP)

HEATING food preservation strategies (4)

Factors affecting sterilization methods (6)

Problems with refrigeration (4)

Cooling Methods (5)

Freezing Methods (7)

Drying Methods (6)

Factors increasing fluid needs (6)

Explain Obligatory Water Loss

Factors contributing to blood pressure (3)

Define Edema

Water Function in the body (6)

Water functions in food (4)

Types of Water in foods and % content (3)

Define Water Activity
Significance?

amorphous, non-crystalline metastable state with high viscocity

Strategies to prevent equilibration of multi component intermediate moisture foods (3)

What information is required on nutrition labels?

Problems with BMI system

Reasons for food safety issues increasing (3)

symptoms of mild dehydration

symptoms of severe dehydration

distinguish between pepsin and trypsin

Benefits of microbial fermentation

Reasons determining optimal nutrient intake is difficult (3)

Energy Intake Formula

Physical food preservation techniques (4)

Chemical food preservation techniques (3)

Describe the role of humectants

Name the three directorates of Health Canada

What is a sporeformer?

Products of fermentation agents (3)

significance of HACCP

Explain freezing point depression

describe the renin-angiotensin system