Deck 3: Chemistry of Food Composition

Question 1

What is the difference between food enrichment and fortification?

Answer 1

Vitamins are the organic compounds that have a unique chemical composition and play a vital role in the nutrition and metabolism. Minerals are the inorganic elements constituted in the food. Each mineral has a specific role in the diet and nutrition and deficiency of these may result in metabolic disorder.
The vitamins and minerals have regulatory functions in the metabolism due to which they are much needed in diet. Deficiency of the vitamins and minerals can be replaced with enriched or fortified foods.
Enriched foods are those that have certain nutrients that are lost through processing and are added back to the foods.
Fortified foods are those that contain specific nutrients which are not present in the original foods. The foods like rice and wheat can be enriched with vitamins like B 1 , B 2 , niacin and iron. The fruit juices or milk are fortified with vitamins like A and D, folate and calcium (orange juice).

Question 2

What is the word used to describe the process by which water splits a larger molecule into two smaller molecules?

A) Hydrolysis
B) Fission
C) Hydration
D) Fusion

Answer 2

(A)Hydrolysis is a chemical reaction in which the water breaks the chemical bonds of large molecules splitting it in to two small molecules.
Hence, option (a) is correct.
(b)Fission is a process in which large molecules split in to small molecules with the breakage of bonds or by mechanical process.
The option (b) is incorrect.
(c)Hydration is the process in which the proteins get dissolved in water.
The option (c) is incorrect.
(d)Fusion is a process in which two or more small molecules fuse in to a large molecule.
The option (d) is incorrect.

Question 3

List and describe three nonnutritive compounds found in food.

Answer 3

The non nutrient compounds of food include the coloring compound like carotenoids, chlorophylls and flavonoids; flavoring compounds like spice resins, monosodium glutamate (MSG), fruit extracts and saccharin; the plant compounds can be added to foods as coloring and flavoring agents. Many plant compounds act as anti-carcinogenic substances and these are known as phytochemicals. The phytochemicals are protective in nature and fight against cancers. The plant compounds can also be harmful like toxins, caffeine etc.
The color additives gives color to foods like candies, snack foods, cheese, soft drinks, jams and jellies etc. The coloring agents are used according to approval of FDA (food and drug administration) and listed as generally recognized as safe (GRAS). These include FD C Blue Nos. 1 and 2, FD C Green No.3, FD C Red Nos. 3 and 40, FD C Yellow Nos. 5 and 6 and Orange B etc.
The flavoring agents add specific natural flavors to the food. They are used in foods like pudding, cake mixes, desserts, salad dressings, candies, ice creams etc.
The phytochemicals like carotenoids, flavonoids, isoflavones, lycopene and polyphenols etc. occur in several kinds of fruits and vegetables and have potent antioxidant properties and fight against several types of cancers.

Question 4

List the six basic nutrient groups and describe the basic composition of each group. What is the caloric contribution (kcal) of each group to the diet?

Question 5

Sucrose is an example of a(n).

A) monosaccharide
B) disaccharide
C) oligosaccharide
D) polysaccharide

Question 6

Does the addition of solutes to water increase or decrease its freezing point?

Question 7

Which of the following groups is a good source of polyunsaturated fatty acids?

A) Meats
B) Fruits
C) Dairy products
D) Most vegetable oils

Question 8

Define solute, solvent, and solution, and explain how solutions differ from colloidal dispersions.

Question 9

Orange juice that has had calcium added during processing is considered to be.

A) hydrolyzed
B) fortified
C) enriched
D) purified

Question 10

Define precipitate, electrolyte, emulsion, hydrolysis, and water activity.

Question 11

Which of the following words is used to describe the group of nonnutritive plant compounds that may have protective effects against certain types of cancer?

A) Triglycerides
B) Vitamins
C) Minerals
D) Phytochemicals

Question 12

List and describe the most common monosaccharides, disaccharides, oligosaccharides, and polysaccharides.

Question 13

Which of the following foods is an example of a complete protein source?

A) Egg
B) Spinach
C) Gelatin
D) Carrot

Question 14

Describe the basic structure of a triglyceride, and explain the two primary ways in which fatty acids differ.

Question 15

Which of the following foods is an example of a monounsatu rated fat source?

A) Butter
B) Steak
C) Fish
D) Olive

Question 16

Describe the basic structure of an amino acid. What is the difference between complete and incomplete protein?

Question 17

Discuss the various functions of protein in foods.