Can you change the acidic/alkaline nature of foods by varying ingredients and cooking methods? What is the pH value of orange juice, bread, and milk?
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Can you change the acidic/alkaline nature of foods by varying ingredients and cooking methods? What is the pH value of orange juice, bread, and milk?
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- 1)What is the chemical structure of a trans fat compared to that of a non-trans fat? 2)How much trans fat do you consume daily? 3)How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?What do you mean by food additives? What are the categories of food additives based on their function?How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?
- Definitions: energy, metabolism, macronutrient, autotroph, heterotroph, byproduct, producer, consumer Ch 4. 1) a) What is a “balanced diet” and why is it important? b) Can a person be malnourished and not be “starving”? Explain your answer. 2) a) What is the difference between saturated and unsaturated fats? b) How do they differ in structure? c) Which is healthier and why? d? What are trans fats? 3) What is the role of a) carbohydrates and b) fats in our bodies? 4) a) What are the different roles proteins play in our cells/ bodies? b) What are essential amino acids? c) What is a complete vs. incomplete protein? 5) How do animals and plants differ in terms of their main structural components? 6) What primary characteristic determines the function of biological molecules? 7) a) How do enzymes catalyze (increase the rate of) reactions? b) What does it mean that enzymes are “substrate specific”? c) How are they usually named? 8) Describe the two types of enzyme…e) Which disaccharide is the most important part of the natural human energy supply? (2%) Lactose, because that Is the major component of human milk, which is essential for a baby to grow1) How many different forms of D-monosaccharide are present at equilibrium in an aqueous solution? a) 4 b) 2 c) 1 d) 3
- If a food has 10 grams of fat and 100 calories per serving, what is the percentage of calories from fat in this food? 1) 10% 2) 40% 3) 50% 4) 90%How can proteins affect the quality of a food product?Find FIVE processed or prepared foods or drinks, which are not desserts, or soda’s, that have an unexpected sugar content and answer the following for each; Food 1. Please identify what it is Type of food, Brand, Type of sweetener, Position of the sweetener in the ingredient list. For example “Water, sugar, flour….” would be second on the ingredient list.
- Does a food label that says “0 grams trans fat in one serving” mean that the food contains no trans fat? If not, how much trans fat could be in one serving of the food?which of the following statements about minerals is true? A) minerals are classfiefied as major, trace, or minerals that may possibly be essential B) minerals are organic nutrients C) minerals provide approximately 3 kcal per gram consumed d) all elements are mineralsA patient has chronic indigestion due to an overproduction of stomach acid. Which foods should the patient avoid until the condition is resolved? Justify your answer. pH Values of Some Important Foods Vegetables pH Citrus pH Dairy/Egg pH Starches pH Asparagus Beans 5.6 Grapefruit 3.2 Butter 6.2 Bread (white) 5.5 5.5 Lemons 2.3 Cheese 5.6 Corn 6.2 Peas 6.1 Limes 1.9 Eggs (fresh) 7.8 Crackers 7.5 Spinach 5.4 Oranges 3.5 Milk 6.5 Potatoes 5.8