Define Food Science
Components of food science (4)
Define Nutritional Sciences
List the actions of food in the body (6)
List and define the three areas of development in nutrition
Why is Optimal nutrition difficult?
Components of Good Nutrition (4)
Kinds of macro-nutrient molecules
Kinds of Micro-nutrient molecules
Define nutraceuticals
List and describe the 4 Steps of Nutrient Utilization
Satiety - definition and factors
Functions of Mouth
Functions of Stomach
Hormones of digestion (4)
Functions of Duodenum
Requirements of hydrolisis
Function of Jejunum
Function of Ileum
Components (3) and Functions of Large Intestine
Benefits of symbiotic microflora
Range of Transit Time
Accessory Organs to GI tract (4)
Goals of Optimal Nutrient Intakes (4)
Define Metabolic Syndrome
Important messages of Canada's Food Guide
Give 3 permitted health claims
Define BMR
Factors that affect BMR
Factors affecting EER (estimated energy requirement)
BMI formula
Goals of Food Preservation (5)
Causes of Food Deterioration
Intrinsic parameters of microbial growth (5)
Extrinsic Parameters of Microbial Growth (3)
Examples of Biological contaminants
Examples of Chemical contaminants
examples of physical contaminants
Food Infection symptoms and examples
Food Intoxication symptoms and examples
Factors Associated with Foodborne Illness (4)
Requirements for Disease Outbreak (4)
7 Principles of Hazard Analysis and Critical Control Points (HACCP)
HEATING food preservation strategies (4)
Factors affecting sterilization methods (6)
Problems with refrigeration (4)
Cooling Methods (5)
Freezing Methods (7)
Drying Methods (6)
Factors increasing fluid needs (6)
Explain Obligatory Water Loss
Factors contributing to blood pressure (3)
Define Edema
Water Function in the body (6)
Water functions in food (4)
Types of Water in foods and % content (3)
Define Water Activity
Significance?
amorphous, non-crystalline metastable state with high viscocity
Strategies to prevent equilibration of multi component intermediate moisture foods (3)
What information is required on nutrition labels?
Problems with BMI system
Reasons for food safety issues increasing (3)
symptoms of mild dehydration
symptoms of severe dehydration
distinguish between pepsin and trypsin
Benefits of microbial fermentation
Reasons determining optimal nutrient intake is difficult (3)
Energy Intake Formula
Physical food preservation techniques (4)
Chemical food preservation techniques (3)
Describe the role of humectants
Name the three directorates of Health Canada
What is a sporeformer?
Products of fermentation agents (3)
significance of HACCP
Explain freezing point depression
describe the renin-angiotensin system