allied industries example

companies that make nonfood items needed by the food company. ex: a farm sells salsa, and a company works with them to label and package the salsa.

Dietary reference intake vs recommended dietary allowance

RDI: a set of nutrients reference values published by the institute of medicine reflecting current scientific knowledge RDA: recommended average daily nutrient intake level for a healthy population, originally established during WWII

how much of a nutrient your body can use

4 major segments of the food industry

1. production- growing food 2. manufacturing and processing- turning raw ingredients to food 3. distribution- moving products 4. marketing- promoting and selling

three types of vertical coordination

1. open production- no contract, producing and selling at market price 2. contract production- contracted certain price 3. vertical integration

4 reasons why kinds of foods change over time

1. demographic shifts 2. supplies of ingredients 3. availability and cost of energy 4. politics

integrated pest management

promotes minimized pesticides use, enhanced environmental stewardship and sustainable systems - biointensive ipm - biological control

browning reaction between sugars and amino acids during cooking

using heat that causes sugars to dehydrate break down and turn brown

formation of a regular ordered structure from a solution

6 categories of nutrients

1. proteins 2. lipids 3. carbs - these three up top provide energy to the body- 4. vitamins 5. minerals 6. water

monosaccharides vs disaccharides

mono- 1 sugar unit ex: fresh fruits and honey di- 2 sugar units ex: milk and cheese

conditions affecting the rate of sugar crystallization

1. more concentrated syrup = more rapidly 2. higher temp= rate is low for crystallization 3. agitation disrupts crystals forming nuclei and hastens crystallization

5 macrominerals needed

1. calcium 2, phosphorus 3. sodium 4. potassium 5. chloride

protein deficient diet that still contains sufficient calories

deficiency in both protein and calories in a diet

Cal- a large calorie equal to 1,000 small calories, unit used to express food energy cal- small calorie, amount of heat needed to raise 1 gram of water from 14.5- 15.5 degrees celcius.

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Food Science Midterm

Question	Answer
allied industries example	companies that make nonfood items needed by the food company. ex: a farm sells salsa, and a company works with them to label and package the salsa.
Dietary reference intake vs recommended dietary allowance	RDI: a set of nutrients reference values published by the institute of medicine reflecting current scientific knowledge RDA: recommended average daily nutrient intake level for a healthy population, originally established during WWII
carbs provide --- calories per gram, while fat contains---	4 9
bioavailability	how much of a nutrient your body can use
4 major segments of the food industry	1. production- growing food 2. manufacturing and processing- turning raw ingredients to food 3. distribution- moving products 4. marketing- promoting and selling
three types of vertical coordination	1. open production- no contract, producing and selling at market price 2. contract production- contracted certain price 3. vertical integration
4 reasons why kinds of foods change over time	1. demographic shifts 2. supplies of ingredients 3. availability and cost of energy 4. politics
integrated pest management	promotes minimized pesticides use, enhanced environmental stewardship and sustainable systems - biointensive ipm - biological control
maillards reaction	browning reaction between sugars and amino acids during cooking
caramelization	using heat that causes sugars to dehydrate break down and turn brown
crystallization	formation of a regular ordered structure from a solution
commonly known sugar	sucrose- known as table sugar
6 categories of nutrients	1. proteins 2. lipids 3. carbs - these three up top provide energy to the body- 4. vitamins 5. minerals 6. water
monosaccharides vs disaccharides	mono- 1 sugar unit ex: fresh fruits and honey di- 2 sugar units ex: milk and cheese
conditions affecting the rate of sugar crystallization	1. more concentrated syrup = more rapidly 2. higher temp= rate is low for crystallization 3. agitation disrupts crystals forming nuclei and hastens crystallization
5 macrominerals needed	1. calcium 2, phosphorus 3. sodium 4. potassium 5. chloride
when does a starch begin to gelatinize>	140-158 degrees Fahrenheit
kwashiorkor	protein deficient diet that still contains sufficient calories
marasmus	deficiency in both protein and calories in a diet
Calorie vs calorie	Cal- a large calorie equal to 1,000 small calories, unit used to express food energy cal- small calorie, amount of heat needed to raise 1 gram of water from 14.5- 15.5 degrees celcius.

Created by: msilbe

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