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69 Cards in this Set
- Front
- Back
Compare/contrast weighing and measuring food ingredients; describe advantages and disadvantages of each
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weight is the mass or heaviness of an object (lbs, gm, kg, oz), while volume is the space occupied by a substance (C,L,qt,tsp,tbsp) Weighing is more accurate and is more practical and speedier can improve conistency of recipes however weighing is only good as the scale being used it depends on the scales accuracy and dependability |
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Describe proper utensils used for measuring dry and wet ingredients;
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Dry: – Fractioned, flat topped measuring cups and measuring spoons – For quantities <¼ cup, use measuring spoons Wet: – Graduated measuringcup with headspace – Transparentwith a lip – Place on flat surface; read ateye level |
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explain the proper measuring techniques for flour, granulated sugar, brown sugar, liquids, eggs, liquid oils, solid fats
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flour: – Has tendency to pack – Lightly stir or sift flour, spoon into measuringcup, level with straight edge – Do not sift into cup –Results in less mass than intended byrecipe Granulated sugar: pour or spooninto measuring cup, then level with straight edge Brown sugar: pack into measuring cup, then levelwith straight edge powdered sugar: sift to remove lumps, spoon intomeasuring cup, then level withstraight edge |
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explain the proper measuring techniques for liquids, eggs, liquid oils, solid fats
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Liquids:
– Use transparent measuring cup with a lip • Should have head space – Place on flat surface; read at eye level • Take measurement at the lowest point of the meniscus • Use smallest measuring utensil that will hold desired volume 8 eggs: – Most recipes based on “large” eggs • If recipe doesn’t specify use a large egg – Use liquid measuring techniqueif recipe callsformeasured eggs – If need ½ an egg, beattheegg, measure volumeand use half solid fats: • Butter: – Use markingson wrapper – 1 stick of butter = 8 tbsp • Plastic fats (shortening, margarine): room temperature, press intomeasuring cup or spoon to press out air holes, level with straight edge – Whipped butter or margarineis not a substitute for stickbutteror margarine Avoid using plastic measuring cups Powdered food materials (baking powder, dried milk solids, groups spice, salt) – Stir to breakup lumps – Dip out heaping amount – Use a straight edge tolevel |
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Identify the primary purposes of the following types of knives: French knife, boning, paring, carving, serrated
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French Knife: • General chopping, slicing, and dicing Boning: • Sharp often flexible blade used to remove bonesfrom meat, poultry and fish Paring: Trimming and pairing fruits and vegetables
Carving: • Carving and slicing whole cuts of meat Serrated: Serrated knives, with their scalloped, toothlike edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread. |
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Describe the basic knife cuts illustrated in the basic knife skills video from Chow!
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Chopping: used when shape isn't going to matter, just get food into uniform bite size pieces, used when cooking something and then discarding the vegetables for example a stock or soup Matchstick cuts: used for garnishes and things with a quick cook time; jullienne = 2*1/8*1/8, batonnet = 2*1/4*1/4 Dice: most common cut: Brunoise: 1/8*1/8, Small Dice= 1/4*1/4, Medium Dice= 1/2*1/2, Large Dice= 3/4*3/4 Bias and roll cuts: used for stirfrys cut at angles so cooking time decreases, for oblong vegetables like carrots, thinner pieces have shallower angle and thicker pieces have wider angle, roll cut is rolled after every cut chiffonade: used with lettuce and herbs for garnishes, stack, roll and cut Mince: uniform size but shape doesn't matter used with herbs, onions, garlic , shallots, chopping but much smaller |
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Name good food sources of vitamins and minerals - water soluble
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Thiamin: Pork, whole grains, nuts, soy milk, legumes Riboflavin:Beef liver, milk, yogurt, almonds, eggs, shellfish Niacin:Beef liver, poultry, pork, and fish, legumes, whole grains Vitamin B6:Bananas, prune & tomato juices, animal proteins, legumes Vitamin B12: Animal protein, shellfish Folate: Spinach, legumes, asparagus, oranges Pantothenic Acid: Beef liver, peanut butter, sunflower seeds, animal proteins Biotin: Peanuts, almonds, egg yolks, avocado, fish Ascorbic Acid (vitamin C):Oranges, strawberries, kiwi, red bell peppers, tomato juice,broccoli |
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Name good food sources of vitamins and minerals - fat soluble
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Vitamin A: Beef liver, sweet potatoes, pumpkin, mango, carrots, leafygreen vegetables (spinach, kale, collards) Vitamin D: Fortified milk, fatty fish (herring and salmon) and their oils,egg yolk Vitamin E: Vegetable oils, seeds, and nuts Vitamin K: Bacteria in GI tract produce vitamin K, green leafyvegetables (chard, spinach, collards, Brussels sprouts) |
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Name good food sources of vitamins and minerals - macrominerals
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calcium: Milk, yogurt, canned fish with bones, tofu, spinach, cheeses phosphorous: Yogurt, milk, nuts and seeds, peanut butter, chocolate,dark colas, whole grains potassium: Bananas, potatoes, strawberries, oranges, milk sulfur: Animal proteins (meats, fish, and poultry) sodium: Processed foods, table salt, some vegetables chloride: Table salt, drinking water magnesium: Nuts and seeds, tofu, wheat germ, fish |
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Name good food sources of vitamins and minerals - microminerals
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iron: Clams, beef liver, red meat, pumpkin seeds, raisins zinc: Oysters, red meat, nuts and seeds, legumes selenium: Brazil nuts, shellfish, whole grains manganese: Wheat germ, nuts, leafy vegetables, whole grains copper: Beef liver, shellfish, nuts and seeds iodine : Iodized salt, some seafood/shellfish molybdenum: Legumes, nuts chromium: Broccoli, whole grains, potatoes, animal protein fluorine: Fluoridated drinking water, tea, some seafood |
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Explain the concept of phytochemicals
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nonnutritive compounds in plants that posses health protective benefits |
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Define the recommendations for vegetable/fruit (V&F) consumption.
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Most health organizations recommend 5-9 servings per day American cancer society says at least 5 servings or 2-1/2 cups produce for better health, mypate, DASH say at least 9 servings or 4-1/2 cups |
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cellulose
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indigestible glucose polymer - B 1-4 linkages primary structural component |
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Pectic substances and hemicellulose |
intracellular cement galactose, xylose, arabinose, polymers produces firmness and elasticity |
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Lignins |
chains of phenolic alcohols, not carbohydrate found in woody parts of carrots, celery, strawberry seeds |
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Vegetable gums |
increased with high affinity for water maturity, doesn't soften with cooking (seeds, seaweeds, hydrocolloids, plant gums, xanthum gum, bean gum) |
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Inulin |
soluble fiber: polymer of fructose molecules common in asparagus, Jerusalem artichokes, onions, garlic and chickory roots a prebiotic that increases calcium absorption in colon |
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Explain why cellulose is indigestible for humans but amylose (starch) is not.
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cellulose indigestible glucose polymer, B 1-4 linkages are the primary structural component In cellulose, the glucose units are joined by a beta 1,4 linkage. Humans don't have the necessary enzymes to break this linkage so cellulose enters our digestive system as fiber (roughage). In amylose, the glucose units are linked by an alpha 1,4 linkage which humans can digest. |
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Define the concept of turgor; describe its role in vegetable quality
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rigidity due to being filled with water, cell wall prevents rupture crunchiness |
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Describe the effects of heat and acid on chlorophyll; differentiate between pheophytin andchlorophyllin.
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either liberation of organic acids from inside plants cells or from outside source becomes pheophytin = olive green color |
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Explain the process of blanching and explain how it is used to maintain color in greenvegetables.
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Blanching removes air that can cloud chlorophyll, this maintains the bright green color |
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Explain the impact of pH on nutrient retention and texture of vegetables
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adding baking soda to cooking medium can enhance color, but negativly alters texture, alkaline ph degrades hemicellulos that glue cell walls together, baking soda enhances nutrient losses (thiamine and vitamin C) |
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Explain the effects of pH on carotenoid, anthocyanin, and anthoxanthin pigments.
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cartenoids: fat soluble, insoluble in water, beta-carotene, xanthophylls, yelllow to orange-red, stable under normal cooking time and pH, some oxidation when exposed to air; lightens color anthocyanin: a flavonoids: water soluble, it is a red pigment, when with acid pH red, Neutral pH purple, alkaline pH blue anthxanthin: a flavonoids: water soluble, it is white with acid pH, yellow/brown with alkaline pH, and pink with excessive heat |
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Summarize guidelines for vegetable selection |
season (food miles, money) appearance (appearance defects versus edibility defects) grading is voluntary it will be wholesale if product is graded, will be included on ordering specification sheets; if retail if graded (only a few types are) will be on label |
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Vegetable storage |
goal of storing vegetable is to limit moisture loss and slow respiration (plants respire, consuming O2 and releasing Co2) avoid storing in sealed plastic bags if wash when get home, dry well if freezing certain vegetables, blanch first (inactivates spoilage and browning enzymes) |
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summarize guidleines for vegetable preperation |
if purchasing raw vegetables, purchase the freshest possible and in small amounts , store at appropriate temperature; refrigerate leftovers, wash all raw vegetables, but avoid long soaking use the smallest amount of cooking liquid possible to retain nutrients , cook for shortest time for desired product |
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Define solanine; describe where solanine is found and how to prevent its formation.
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solanine production in members of nightshade family , store in cool, dark and dry area to prevent production, store potatoes in a cool dark and dry area , solanine is the greening of the potato skin caused by photosynthesis, this is toxic in large quantities |
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Describe ways to maintain high quality cooked vegetables related to each of thesecharacteristics (i.e. reducing hydrogen sulfide production in cruciferous vegetables byleaving off lid during initial cooking, limiting cook time, etc.).
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cooking results in softens fiber, increases water, losses (reduces turgor), gelantizes starch (in starchy vegetables) ingredients that have acid pH decreases softening which increases cooking (add acids like lemon juice, vinegar, tomatoes, added at end of cooking time once vegetables have started softening) calcium salts create firm texture (salts and pectic substances = firmer texture) example are molasses, hard water, brown sugar, additives in canned vegetables) Alkaline ingredients soften texture (mushy) an examples s baking soda variety of flavors in vegetables form volatile oils, sulfur compounds, and polyphenolic compounds, to retain/enhance flavors you can shorten the cooking time, limit cooking water to minimize leaching of flavor compounds, degorging is traditionally used to reduce bitter flavor compound in certain vegetables and example is eggplant and cucumber |
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Describe ways to maximize nutrition in fruits and vegetables (see Supplemental Reading byDM Barrett in Vegetables folder).
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z |
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Dry storage |
Not all vegetables require refrigeration (tomatoes, avocado, potatoes, onion, dried beans can be stored at room temperature, out of direct sunlight, n are with good ventilation), the exception is all vegetables should be refrigerated once they are cut |
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Commercial Storage method |
controlled atmospheric storage (controlled temperatuer and humidity, decreased oxygen content, increased Co2) modified atmospheric packaging (delays ripening, controlled with use of flexible film packaging, decreased oxygen and increased carbon dioxide |
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Brassica genus |
hydrogen sulfide released if overcooked; decomposition of sulfur compounds , you can avoid this by leaving the lid of during initial cooking, cook for a short period of time, cook in large amounts of water |
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Allium genus |
Strong flavor, sulfer compound are eye irritants, cooking results in milder flavors |
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Enemies of nutrients in vegetable cooking |
High temperatures long cooking times leaching (using lots of water) alkaline pH |
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Name compounds that contribute to the flavors in fruit
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aromatic compounds (esters, aldehydes, alcohols) organic acids essential oils (citrus zest: potent aromatic oils) phenolic compounds (imparts an astringent or puckery mouthfeel |
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explain the relationship between the concentration of organic acids in fruit with maturity and cooking
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more mature the less acidic some acids are volatile leads to loss with heating non volatile leach out in cooking medium |
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Differentiate between protopectin, pectin (pectinic acid), and pectic acid in fruit, theirrelative concentration based on stage of ripeness, and their ability to form gels
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Protopectin is first its in immature fruit and can't form a gel it is water insoluble pectinic acid is in ripe fruit and it forms a gel it is water soluble pectic acid is in overripe fruit and it does not form a gel |
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Explain the role of ethylene gas in fruit ripening
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it is a ripening hormone in fruit, it enhances respiration, and accelerates ripening, it can be artificially induced in controlled atmospheric conditions |
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Describe how the processing method affects physical, chemical, nutrient composition
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canned : may be packed in own juice, light syrup, heavy syrup, this influences the flavor and Kcal frozen: texture impacted by expanding freezing water Dried: flavor and nutrients concentrated, softer texture from breakdown of cellulose breakdown Peeling: decrease in nutrients and fiber |
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Define chilling injury
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accelerated deterioration as result of refrigerated temperatures |
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Define enzymatic browning; describe methods of controlling enzymatic browning
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browning of ripening fruit caused by phenolic compounds and polyphenl oxidase and oxygen you can control it by slowing enzyme activity by storing at a lower temperature, reduce exposure to oxygen, coat with sugar or submerge in water, apply antioxidants (uses the available oxygen), ascorbic acid, inactivate enzymes by blanching, inactivate enzymes by decreasing pH |
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Summarize changes in the color, flavor, and texture of fruit during cooking
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Heating releases volatile acids that can change pH and cause color changes baking with anthocyanin rich ingredients can cause blue discoloration Heat softens fruit, softens hemicellulose, denatures proteins in cell membrane |
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Describe differences in the final product of a piece of fruit cooked in pure water versus asugar syrup; explain the differences based on the concepts of osmosis and diffusion
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Fruit in pure water the sugar moves out and the water moves in causing a soft end product; diffusion; wants to equalize fruit in sugar, the sugar moves into the cells, and the water moves out into cooking liquid, causing a firmer end product that retains its shape; osmosis; already equal |
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Describe the general nutrient profile of each of the parts of a cereal grain kernel
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Hull (husk): Bran: endosperm: primarily starch Germ: B vitamins and Vitamin E and some lipids |
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Differentiate between milling of grains and refining of grains
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milling: breaking kernel into smaller pieces refining: No hull, no bran, no germ, aleurone all that is left is the endosperm |
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Differentiate between whole grain and refined grain
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not nutritionally equivalent |
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Identify grains that contain gluten; identify gluten-free grains
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c |
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Describe storage considerations for cereal grains; provide rationale for storinguncooked refined versus whole grains
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uncooked refined grains are stored in a cool, dry, airtight container, and away from moisture, while uncooked whole grains are kept in airtight container in refrigeration cooked grains are refrigerated for up to a week |
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Summarize moist-heat methods of cooking grains (simmering, pilaf, risotto)
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Simmering: bring water to boil, salt water, add grain, bring back to boil, cover, reduce heat, let stand after cooked pilaf method: heat oil in pan, add grain and stir to toast slightly, add flavored liquid, return to simmer, cover, reduce heat and finish cooking on stove top or in 350 F oven risotto method: heat oil in saucepan, add grain and saute until grains slightly toasted, add hot stock in small increments and cooking stirring occasionally until liquid absorbed, continue adding liquid in this manner until all liquid is used and or gains is cooked to an al dente texture , often finished with gradated cheese, butter, or mascarpone |
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Describe factors that affect cooking time for grains
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size (smaller size less cooking) whole versus refined (bran increases cooking time) pH of cooking liquid (alkaline pH speeds cooking) |
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Based on blog handouts (see class handouts) and assigned journal article, describethe health benefits of regular consumption of legumes
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c |
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Identify the carbohydrates in legumes that may cause gastrointestinal distress insome individuals; explain in detail the mechanism for these symptoms
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oligosaccharides, raffinose and stachyose are not digested by intestinal enzymmes Rafinose is made up of trisaccharid of galactose, glucose and fructose, it requires alpha galactosidase for digestion, which cleaves galactose leaving sucrose but human GI tract doesn't produce enzyme stachyose is made up of tetrasccaride of glactose (2), glucose and fructose and requires alpha glactiosidase for digestion |
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Based on lecture and blog handouts, summarize guidelines for cooking driedlegumes
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c |
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Compare the relative macronutrient composition of cereal grains and legumes tonuts
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Nuts: energy stored as lipid rather than carbohydrate, but prmiarly mono or polyunsaturated, also vitamin E , minerals , phytochemicals Legumes: rich in protein, B vitamins, minerals, phytochemicals cereal grains: 75% carbohydrates, 10% proteins, 1-2% fat, 11% moisture, 2% vitamins and minerals |
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Define the term antinutrient; identify foods that are most likely to contain highconcentrations of these substances
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substance that interfere with the utilization of nutrients in a food most common in cereal grains, legumes, and nuts |
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Describe the potential impact on human nutrition of: phytate, trypsin inhibitors, andlectins
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Phytates: function in plant seed as a phosphorous and energy source when seed germinates, human can reduce bioavalibility of minerals in foods that contain it enzyme inhibitors: trypsin inhibitors in legumes, trypsin is involved n protein breakdown in human digestion lectins: carbohydrate binding proteins, resistant to human digestion; can bind to gut mucosa and cause damage in susceptible individuals, found in many foods including plant and animal products, highest in raw grains and legumes |
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Other than cooking, describe food processing techniques that can lowerantinutrients in foods, explaining the mechanisms of reduction
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soaking which activated phytase, which reduces phytic acid sprouting/germentation, because germination often requires these compounds, which reduces concentration fermentation, because bacteria/yeast digest/metabolize these compounds |
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Define FODMAPS; name foods high in these substances;
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Fermentable Oligo-Di-Monosccharides and Polyols fructose, lactose, fructans (onions, garlic, wheat, inulin) , galactans (legumes) , polyols (sugar alchols like xylitol, sorbitol, and stone fruits), |
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Explain the shift in focus for ensuring a safe food supply with the Food SafetyModernization Act (2011)
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Focus on prevention versus responding to outbreaks , also gives FDA more enforcement authority for compliance with food safety standards designed to prevent foodborne illness, increased standards for imported foods , science based safety standards, more mandates for HACCP, increased inspection frequency , FDA can mandate food recalls |
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Identify the roles of the regulatory agencies responsible for ensuring a safe andwholesome food supply (Food and Drug Administration, United States Departmentof Agriculture, Environmental Protection Agency, Centers for Disease Control,Department of the Treasury)
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Food and Drug Administration (FDA) - oversight responsibility for domestic and imported food sold through commerce between states, infant formula, food additaves, bottled water, wine beverages with less than 7% alcohol , enforces food safety laws United states department of Agriculture (USDA)- oversees domestic and imported meat and poultry related products , and processed egg products Environment Protection Agency (EPA) - safe drinking water standards, assists states in monitoring quality for drinking water, determines safety of new pesticides, sets tolerance level for pesticide residues in foods Centers for Disease control (CDC) - primary responsibility to investigate food-borne illness outbreaks through nationwide system of food borne disease surveillance , conduct research to prevent food borne illness Department of Commerce: oversees fish and seafood products Department of the treasury: bureau of alcohol, tobacco and firearms |
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Describe the purpose of the FDA Food Code
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serves as a model for the regulation of retail and food service agencies responsible to insure food safety used by grocery stores, restaraunts, instituional food service to be in compliance with federal food safety rules /guidelines |
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Define the following FDA standards: standard of identity, standard of quality andstandard of fill
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c |
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Define food additive and the role of testing; describe the significance of the FoodAdditive Amendment of 1958; describe acceptable uses of food additives
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c |
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Define GRAS; define the 100-fold margin of safety as it relates to food additives;explain the Delaney Clause
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c |
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Define labeling terminology used on food labels for nutrient content claims (seehandout in video lecture folder)
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c |
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identify labeling criteria that was established by the Food Allergen and ConsumerProtection Act of 2004
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c |
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• Identify guidelines for using label claims related to gluten, Organic foods, andCountry of Origin
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c |
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Differentiate between inspection and grading
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c |
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explain the possible mechanism(s) behind the GI disturbance of FODMAP-sensitive individuals
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FODMAPS are osmotic and pull water in GI tract and may not be digested well resulting in GI symptoms in susceptible individuals |