FS 201 Quizzams

Saturated fats contain ____ carbon-to-carbon double bonds.

0

Match the carbohydrates to their respected size from largest (1) to smallest (5).

1 → Starch, Fiber 2 → Polysaccharide 3 → Oligosaccharide 4 → Disaccharide 5 → Monosaccharide

Different fatty acids have different melting points. In order for the fatty acid to form a solid at room temperature, it must contain ______ or more carbons.

10

How much casein, in grams, is in 5 kg of milk? Do not include units

130

In order to make milk safe to drink, it must be pasteurized at 161 degrees Fahrenheit for ____ seconds.

15

Quaternary structure is the association of ____ or more proteins

2

How many calories are in 3 grams of fat?

27

In class we talked generally about how temperature effects enzyme reaction rate. Which value is the optimal rate of reaction for enzymes as discussed in class?

40-50°C at 20-25%

Rini created research goals, which were aimed to prevent Moderate Acute Malnutrition. Similarly, she also created nutrition goals that were aimed to assist with her research. What were these goals? Select all that apply.

500 kcal per serving , Micronutrients to WFP standard , 13g per serving

Match the following dates with the correct order of cheese production.

8000 BCE → Domestication of dairy animals 5500 BCE → Archeological evidence of cheese making in Poland 2000 BCE → Written evidence in Egyptian tombs 1100 AD → Modern cheeses were produced

What is the average calorie per gram for long fatty acid chains?

9

Secondary Protein Structure

Alpha helix and Beta Sheet

Match the type of amino acid with its definition.

Amino acids that our body can make. → Non-essential amino acids Amino acids that our body can not produce and must be obtained from external sources. → Essential amino acids Amino acids that can be produced by our bodies under certain conditions. → Conditionally essential amino acids

During the lecture, we've learned about two different types of polymers, amylose, and amylopectin. What is one difference between the two?

Amylose is a polymer that contains a-1,4 glycosidic bonds, while amylopectin is a polymer that contains a-1,4 glycosidic bonds and a-1,6 glycosidic bonds.

What type of bonds are glucose molecules linked by in glycogen?

Amylose → linear chains of glucose bonded by a-1,4 glycosidic bonds Glycogen → highly branched chain of glucose containing both a-1,4 glycosidic bonds and a-1,6 glycosidic bonds that can be referred to as animal starch Amylopectin → branched chains of glucose bonded by a-1,4 glycosidic bonds and a-1,6 glycosidic bonds Cellulose → chain of glucose molecules bonded by B-1,4 glycosidic bonds

Which of the following is least important when designing an RUTF product?

Attractive package graphics.

What is the fourth type of receptor within one taste bud ?

Basal precursor cells

In Rini's Sweet Potato Noodles, she fortified her noodles with _______________ from sweet potatoes. This is a precursor of ______________ and considered a ______________.

Beta Carotene; Vitamin A ; Micronutrients

Select all the naturally occurring fatty acids.

C18H34O2 = oleic acid C22H32O2 = docosahexaenoic acid C16H32O2 = palmitic acid

Select all the factors that vary with fatty acid chain length.

Caloric content (longer fatty acids have higher caloric content) Solubility (hydrophobic or hydrophilic) Melting temperature

Match the following word to its correct definition.

Can be found in large quantities → Macro-nutrient Can be found in small quantities → Micro-nutrient

Which of the following is not an example of a type of food that you can find mono and diglycerides in?

Chicken

Cis fatty acid

Cis formation of double bonds in fatty acids makes them bendable.

Which of the following is defined as the amino acids that our bodies produce only under certain conditions?

Conditionally essential amino acids

Which food allergy has been found to have cross allergenicity with insects?

Crustaceans/shellfish

This week we learned about varying types of malnutrition. Which of the following are the most notable results of Moderate Acute Malnutrition? Check all that apply.

Decreased bicep circumference, Higher susceptibility to SAM, Insufficient weight

Match the following types of olfaction with the route they are perceived by the olfactory epithelium.

Detection of an odor through the nostrils by sniffing or inhaling → Orthonasal olfaction Detection of an odorant when it is released from food in your mouth during chewing, exhaling or swallowing → Retronasal olfaction

Trans fatty acid

Double Bonds are more reactive.

Whew! Garlic breath! Garlic's pungent aroma is not present when the clove of garlic is intact. When the clove is grated or chopped cells are disrupted and the pungent garlic aroma is created. What type of reaction is responsible for the reaction that creates pungent garlic aroma?

Enzymatic

These proteins are biological catalyst.

Enzymes

Role of Pancake Ingredients: Match'em up!

Flour → Pancake structure; Forms batter when mixed with liquid Buttermilk → Moisture and buttery flavor Eggs → Structure Sugar → Maillard Browning (pancakes) and sweetness Butter → Softens texture; Flavor Baking Soda and Baking Power → Chemical leavening Salt → Taste

Rini's sweet potato noodles over come specific religious law challenges related to ___________ food laws. She used local food products to make the noodles. Sweet potatoes were used to be sure there was enough _____________ in the food. Soy and mung beans were utilized to meet the _____________ requirements for her product.

Halal ; vitamin A ; protein

Match each category of benefit or hazard of utilizing insects as a food source with a specific benefit or hazard.

Health → High quality protein Chemical hazards → Anti-nutrients Food allergy → Shellfish Microbial hazards → Protoza

Match the following word to its correct definition.

Hyperageusia → Enhanced ability to taste Hypoageusia → Reduced ability to taste Dysgeusia → Distortion or alteration of taste

What are some health impacts of omega-6 fatty acids? Select all that apply.

Immunity , Heart health

Sensory science was developed to do what?

Improve consumer acceptance of products

Which statement is true?

In pancakes, carbohydrates can hold 4x their weight in water by granule swelling.

Entomophagy is the practice of eating insects as a food source and is commonly practiced in the tropic areas of the world where there can be up to 2,000 different species of insects. This practice of eating insects serves many benefits not only to an individual but the planet as well. Select all the statements that are true about entomophagy.

Insects don't require as much feed as other sources of protein, Insects have a high percentage of body mass that is edible , Insects have high fertility and mature rates, Insects emit fewer greenhouse gases than it's conventional meat counterparts

What are the three theories for why living organisms have tastebuds?

It is plants' defense mechanism. , It helps detects poisonous substances. , It acts as a human macromolecule detection system

According to Rini's sweet potato noodle recipe, xanthan gum is a important component. What is the function of xanthan gum in sweet potato noodles?

It is used in the absence of wheat gluten so that the noodles can maintain their shape.

In order to break down collagen into gelatin when braising meats you need a series of ideal condition. Select all that apply.

Low heat , Moisture , Long period of time

According to the lecture video, what is the difference between Maillard browning and caramelization?

Maillard browning is a process containing sugars and proteins, while caramelization only contains sugars.

You woke up today feeling that you want to enjoy an umami taste, which foods can you eat to enjoy a taste of umami? Please select all that apply.

Meats. , Cheese. , Tomatoes.

An emulsion is an example of a colloidal system. What are some examples of emulsions?

Milk, Hot dogs, Salad dressing

Read through this article(opens in new window) that relates covid illness to being a super taster, taster or non-taster phenotype. Which type of taster has a higher likelihood of having increased intensity of symptoms and being hospitalized?

Non-tasters

Which form of monosachharide structure is most reactive?

Open, acyclic structure

Which of the following are a way to classify food ingredients by chemical composition? Select all that apply.

Organic vs. Inorganic , Non-nutrients , Additives

Match the following characteristics with the corresponding type of sensory analysis.

People work as a team with common language → trained panel Creates reproducible results → instrumental Requires lots of practice/training → trained panel Only requires that instructions be followed → untrained panel Requires machines for sensory analysis → instrumental

________ is an example of a nutrient dense food that has been distributed in West Africa to treat severe acute malnutrition, this formulation is a mixture of peanut butter, fluid milk and powder sugar enriched with vitamins and minerals.

Plumpy'nut

What is the function of crystals in food?

Preserving food, Creating creamy or gritty textures, Purifying substances

The United Nations and the World Food Program of Nutrition Aid recognize four levels of malnutrition. Which of the following is NOT one of the four?

Prevention of Severe Acute Malnutrition

Which most accurately describes the process of clarification?

Removing cells and dirt

Which of the following tastes are perceived by ion channel receptors?

Salty, Sour

______________ acute malnutrition is defined by an extremely low weight to height ratio. Symptoms can include _____________ , which is categorized as a severe wasting of muscle and fat tissue. ______________________________________ have been used to help properly care for malnourished children above the age of six without medical complications.

Severe ; marasmus ; Ready to Use Therapeutic Foods

Place the steps of the ice cream making process in the correct order.

Step 1: Raw Milk is collected from the farm Step 2: Transportation of milk to the processing facility Step 3: Separation and clarification Step 4: Homogenization Step 5: Pasteurization Step 6: Freeze Step 7: Storage at -20 F

Which abbreviation is NOT matched with its correct amino acid?

T = Tryptophan

What factor increases the rate of activity in enzymes? What factor decreases the rate of activity?

Temperature, Denaturation

Prior to the science of toxicology, Dr. Harvey Wiley gathered a group of men to consume food with additives to determine the side effects of the additive. That group of men was called _______________.

The Poison Squad

According to the lecture and what we know about insect filth, what is the legal definition of adulteration?

The addition of a substance to a food item that does not meet federal regulations and/or contaminates the food.

Select all the statements that are true about farming crickets.

The market value for crickets will grow exponentially., Cricket farming is more environmentally friendly., Farming crickets would bring new job opportunities to the economy.

The time and temperature used to UHT process milk creates a product devoid of spoilage and harmful bacteria. Why is this milk not considered sterile?

The milk is not packaged in a way that seals it from the environment

Match the following word with its correct definition.

The physical characteristics that can be influenced by the environment or genetics → Phenotype The genetic makeup and traits that someone inherits from their parents → Genotype

Which statements below are similarities between proteins and lipids?

They can have hydrophobic and hydrophilic parts to their structure. Both can form solid substances.

Why is it beneficial to blend different foods when preparing food aid for disaster relief?

To ensure people receive the correct nutrients.

If 2 rodent hairs are found in 100g of chocolate or 50g of flour, this would be considered filth adulteration.

True

Limits for insect fragments and rodent hair are 1 rodent hair and 60 insect fragments in 100g of chocolate.

True

Mono- and Diglycerides are the most common emulsifiers in foods.

True

Below is a list of reasons that may cause some changes in the taste buds, Which of the following causes explain the possible loss of taste when getting infected with covid-19?

Viral or bacterial infection.

After separation, fat is added back into milk to make what products at the NC State Dairy?

Whole milk Low fat milk Ice cream

Please match the following pancake ingredient list with their primary function.

Whole wheat flour → Structure Sugar → Browning reaction Salt → Taste

The carboxylic acid end of a fatty acid is also known as the _____ end.

alpha

The carboxylic acid end of a fatty acid is also known as the _______ end

alpha

As a tomato turns red and ripens, the umami taste increases because of an increase in ______________.

free glutamate

This week we learned about raspberries (opens in new window)from China that were repackaged in Chile and labeled as organic when in fact they were conventionally grown. These raspberries were then shipped to Canada where they caused an outbreak of norovirus. The act of labeling these berries as organic and the outbreak of norovirus broke 2 different laws. What do these laws deal with?

mislabeling and adulteration

Howling Cow Vanilla ice cream contains stabilizers. Included in this ingredient list is _____________ , which help the fat to mix with the water. Other stabilizers are used to control the movement of water, including ______________

mono- and di-glycerides ; cellulose gum

Read the article called "Farming The Next Big Food Source: Crickets" by Alex Knapp and answer the following two questions. Although it is uncommon in American culture, it is not unusual for crickets to be found in many dishes around the world. Crickets are a popular food choice because they are an amazing source of ______.

protein

Soy sauce can add __________ basic taste to the product since it contains free glutamate.

umami