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| Question | Answer |
| factors that reduce vitamin content in food (5) | cooking, processing, storage, light, oxygen |
| vitmain enrichment | vitamins added to replace those lost in processing (restoration or nutritional equivalence) |
| vitamin fortification | vitamins deliberately added to food for specific health purposes (prevent deficiencies or health aids) |
| lipid soluble vitamins | A, D, E and K - stored in body, excess may be a problem |
| Water soluble vitamins | B group and C - excesses easily excreted, needed on daily basis |
| factors affecting bioavailability | fat in food, food breakdown, solubility, speed of passage through small intestine |
| vitamin deficiencies | scurvy (C), rickets (D), Beriberi (thiamin), pellagra (niacin), Xerophthalmia (A) |
| sources and functions of vitamin A | plant carotenoids, liver, fish, egg yolks, dairy products - visual function (night blindness), epithelial cell formation |
| hypercarotemia | excess carotenoids stored in fatty tissue giving orange pigment |
| Vitamin D sources and function | liver, fatty fish, egg yolks, fortified milk, margarine, sunshine - maintain calcium and phosphorous levels |
| vitamin E sources and functions | grains, oilseeds, nuts, leafy vegetables - antioxidant, protects cell membranes and LDLs from oxidation |
| sources and function of vitamin K | fish oils, meats, liver, green veggies, carrots, kiwi fruit, soy oil - blood clotting |
| Vitamin C sources and functions | citrus fruits, strawberries, cantaloupe - cold, antioxidant, bile acids, iron, epinephrine, steroidogenesis, connective tissues |
| Thiamin deficiency | beriberi- muscle and nerve degeneration |
| riboflavin function in body | Forms co-enzyme with flavin mononucleotide (FMN) and functions in metabolism of lipids, carbohydrates and protein in formation of energy, deficiency = inflammation |
| niacin sources | excess tryptophan, meat, chicken, treatment of corn products |
| sources of B6 | meats, cereals, baked potatoes, bananas |
| folic acid deficiency | megaloblastic anemia – red blood cells cannot mature but grow large, also neural tube defects in fetus |
| B12 source | animal products, especially liver |
| Fruit | Botanical Definition – edible product of plant or tree consisting of seed and envelope Consumer Definition – plant product with aromatic flavours which are naturally sweet or usually sweetened before consumption (dessert foods) |
| vegetbales | Botanical Definition – variety of plant structures: seeds and pods, bulbs, roots and tubers, flowers, buds, stems and leaves and modified structures Consumer Definition – plant products that are unsweetened, often cooked and consumed as part of main course |
| structural tissues of fruits and veggies | collenchyma and sclerenchyma |
| ripening | transformation (colour, flavour, texture) from inedible to acceptable |
| general approach to postharvest technologies | slow respiration rates, physiological changes and microbial growth by determining optimal storage conditions |
| postharvest strategies (4) | refrigeration, controlled humidity, controlled/modified atmosphere, ethylene ripening |
| functional food | similar in appearance/is a conventional food, is part of usual diet and is demonstrated to have physiological health benefits and/or reduce risk of chronic disease beyond basic nutritional function |
| nutraceutical | product isolated or purified from foods that is generally sold in a medicinal form not usually associated with foods |
| natural health product | naturally occurring substances used to restore or maintain good health |
| research approaches to FFN studies | cell models, animal models, human ovservational studies (prospective and retrospective), human intervention, meta analyses |
| benefit of cruciferous vegetables | glucosinolates - sulfur compound, lower risk of lung and corectal cancer |
| 3 major groups of minerals | major (macro), trace (micro), miscellaneous |
| phytic acid | phosphorous containing compound that binds cations,adhesive in plant cell walls, reduced bioavailability |
| osteoblast vs. osteoclast cells | blast - form bone structure (should be higher in healthy state), clast - mobilize and breakdown |
| hormones regulating blood calcium | parathyroid (raises) and calcitonin (lowers) |
| influences on calcium bioavailability | D and lactose (enhances), phytates, oxalates, tannins, fibre (decrease) |
| functions of salt food additives | preservation, protein binding, texture, fermentation, meat colour, flavour |
| classifications of dietary iron | heme and non heme-iron |
| groups where iron deficiency is a concern | teenage girls and women in childbearing years, vegetarians |
| 3 problem nutrients as defined by unicef | iodine, vitamin A, iron |
| hemochromatosis | chronic iron overload due to genetic disease (can not expel iron) |
| roles of Zinc in body | cofactor in enzyme reactions, involved in DNA and RNA synthesis, folate absorption, cold symptom reduction?, reduces childhood diarrhea |
| whole milk composition | 5% lactose, 4% fat, 3.3% protein, 0.7% minerals, 87% water, vitamins A,D, B |
| lactose intolerance | inability to digest (cleave disaccharide bond) leading to colonic fermentation |
| benefits of HTST and UHT pasteurization | HTST - pathogens killed, no cooked flavour, UHT - sterilized, stable at room temperature |
| fluid milk processing | centrifugal separation of cream and skim phases, combined for fluid milks |
| methods of curd separation | adding acid (immediate precipitation) or mild protease destabilizes casein micelles, causing gelling |
| set vs. swiss style yoghurt | set fermented in package, swiss fermented in tank |
| ice cream making process | blending, pastuerizing, homogenization, cooling, whipped and semi frozen, solids added, packaged, hard frozen |
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