Ch.1-6 Understanding Food Principles and Preparation 100% ACCURATE GRADEA+ GUARANTEED

Ch.1- Food Selection: volatile molecules Pg. 1 molecules capable of evaporating like a gas into the air. olfactory relating to the sense of smell. gustatory relating to the sense of taste. flavor the combines sense of taste, odor, and mouthfeel. consistency describes a foods firmness of thickness. astringency a sensory phenomenon characterized by a dry, pucker feeling in the mouth. chemethesis the ability to feel a foods chemical properties (cucumbers or chili peppers). food group plan a diet-planning tool that "groups" foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake. antioxidant a compound that inhibits oxidation, which can cause deterioration and rancidity. nutraceutical a bioactive compound (nutrients and nonnutrients) that has health benefits. functional foods a food or beverage that imparts physiological benefits that enhance overall health, prevents or treats a disease or condition, and/or improves physical/mental performance. monograph a summary sheet describing a substance in terms of name, chemical constituents, functional uses, dosage, side effects, drug interactions, and references. nutrigenomics a field of study focusing on genetically-determined biochemical pathways linking specific dietary substances with health and disease. culture the ideas, customs, skills, and art of a group of people in a given period of civilization. kosher from Hebrew, food that is "fit, right, proper" to be eaten according to Jewish dietary laws. Halal An Arabic word meaning "permissible." Usually refers to permissible foods under Islamic law. biotechnology previously called genetic engineering, this term describes the alteration of a gene in a bacterium, plant, or animal for the purpose of changing one or more of its characteristics. genetically modified organisms (GMOs) Plants, animals, or micro-organisms that have had their genes altered through genetic engineering using the application of recombinant deoxyribonucleic acid (rDNA) technology. gene a unit of genetic information in the chromosome. Chapter 3-Chemistry of Food Composition Pg. 31 atoms the basic building blocks of matter; individual elements found on the periodic table. molecule a unit composed of one or more types of atoms held together by chemical bonds. compound a substance whose molecules consist of unlike atoms. nutrients food components that nourish the body to provide growth, maintenance, and repair. gram a metric unit of weight. one gram is equal to the weight of 1 cubic centimeter or milliliter of water (at a specific temperature and pressure). specific heat the amount of heat required to raise the temperature of 1 gram of a substance 1 degree Celsius. freezing point the temperature at which a liquid changes to a solid. heat of solidification the temperature at which a substance converts from a liquid to a solid state. solute solid, liquid, or gas compound dissolved in another substance. melting point the temperature at which a solid changes to a liquid state. latent heat the amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state. boiling point the temperature at which a heated liquid begins to boil and changes to a gas. heat of vaporization the amount of heat required to convert a liquid to a gas. solvent a substance, usually a liquid, in which another substance is dissolved. solubility the ability of one substance to blend uniformly with another. solution a completely homogeneous mixture of a solute dissolved in a solvent. precipitate to separate or settle out of a solution. distillation a procedure in which pure liquid is obtained from a solution by boiling, condensation, and collection of the condensed liquid in a separate container. saturated solution a solution holding the maximum amount of dissolved solute at room temperature. supersaturated solution an unstable solution created when more than the maximum solute is dissolved in the solution. colloidal dispersion a solvent containing particles that are too large to go into solution, but now large enough to precipitate out. suspension a mixture in which particles too large to go into solution remain suspended in the solvent. emulsion a liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed). flocculation a partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ionize to separate a neutral molecule into electrically charged ions. electrolyte an electrically charged ion in a solution. pH scale measures the degree of acidity or alkalinity of a substance, with 1 the most acidic, 14 the most alkaline, and 7 neutral. hydrolysis a chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another substance, splitting it into two or more new substances. microorganism plant or animal organism that can only be observed under the microscope-bacteria, mold, yeast, virus, or animal parasite. water activity measures the amount of available (free) water in foods. Water activity ranges from 0 to the highest value of 1.00, which is pure water. osmosis the movement of a solvent through a semipermeable membrane to the side with the higher solute concentration, equalizing solute concentration on both sides of the membrane. osmotic pressure the pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane. enzyme a protein that catalyzes (causes) a chemical reaction without itself being altered in the process. dietary fiber the undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes. diverticulosis an intestinal disorder characterized by pockets forming out from the digestive tract, especially the colon. phenolic a chemical term to describe an aromatic (circular) ring attached to one or more hydroxyl (-OH) groups. P/S ratio the ratio of polyunsaturated fats to saturated fats. The higher the P/S ratio, the more polyunsaturated fats the food contains. essential nutrients nutrients that the body cannot synthesize at all or in necessary amounts to meet the body's needs. emulsifier a compound that possesses both water-loving and water-fearing properties so that it disperses in either water or oil. hydrophobic a term describing "water-fearing" or non-water-soluble substances. hydrophilic a term describing "water-loving" or water-soluble substances. bile a digestive juice made by the liver from cholesterol and stored in the gall bladder. plant stanol esters naturally occurring substances in plants that help block absorption of cholesterol from the digestive tract. complete protein a protein, usually from animal sources, that contains all the essential amino acids in sufficient amounts for the body's maintenance and growth. incomplete protein a protein, usually from plant sources, that does not provide all the essential amino acids. protein complementation two incomplete-protein foods, each of which supplies the amino acids missing in the other, combined to yield a complete protein profile. peptide bond the chemical bond between two amino acids. denaturation the irreversible process in which the structure of a protein is disrupted , resulting in partial or complete loss of function. coagulation the clotting or precipitation of protein in a liquid into a semisolid compound. substrate a substance that is acted upon, such as by an enzyme. amphoteric capable of acting chemically as either acid or base. maillard reaction the reaction between a sugar (typically reducing sugars such as glucose/dextrose, fructose, lactose, or maltose) and a protein (specifically the nitrogen in an amino acid), resulting in the formation of brown complexes. enzymatic browning