1
Q
what is the scientific name of potato?
A
Solanum tuberosum
2
Q
when did cultivation of starchy tuber in modern-day Peru and Bolivia start?
A
goes back 10,000 years
3
Q
what are the 3 traditional meals in Ecuador?
A
- boiled potatoes, cooked with skin on them
- boiled corn
- pumpkin seed sauce: made with roasted pumpkin seeds, hot red chile peppers and achiote paste
4
Q
what is pumpkin seed sauce made of?
A
- roasted pumpkin seeds (pepitas)
- hot red chile peppers
- achiote paste
5
Q
by 1845, the __ was planted on about __ of Irish arable land
A
Lumper, 1/3
6
Q
in some rural areas of Africa and in the highlands of Latin America, potato is consumed in large quantities up to __ g per day for adults. this provides how much E intake?
A
800 g, 1/3
7
Q
what are the limiting aa and aa in potatoes?
A
limiting aa = sulfur-containing aa
aa = lysine in adequate amounts
8
Q
what is the most abundant mineral in potatoes?
A
potassium
9
Q
what minerals does the skin of potato contain?
A
iron and polyphenols
10
Q
__ are present in the flesh and skin of purple and __-fleshed potatoes
A
anthocyanin, red
11
Q
what carotenoids are present in Yukon Gold and Peter Wilcox potatoes?
A
lutein and zeaxanthin
12
Q
what are glycoalkaloids?
A
secondary plant metabolites that serve as natural defense against bacteria, fungi, viruses and insects
13
Q
what kind of taste do glycoalkaloids contribute to potatoes?
A
bitter taste
14
Q
what happens if humans consume high concentrations of glycoalkaloids?
A
can be toxic to humans
15
Q
a __ __ has been eaten i the highlands of __ and __ since pre-Columbian times
A
clay slurry, Peru, Bolivia
16
Q
what is clay sauce made of and what is it served with?
A
made from dried clay that has been dissolved in brine
served with potatoes
17
Q
what is the benefit of serving potatoes with clay sauce?
A
- protects people from high levels of toxins called glycoalkaloids
18
Q
how does clay sauce protect people from being harmed by glycoalkaloids?
A
the clay detoxifies the potatoes and makes the potatoes taste less bitter
19
Q
what is the scientific name of sweet potato?
A
Ipomea batatas
20
Q
what is a sweet potato?
A
a starch tuber native to the tropical regions of the Americas
21
Q
tubers are rich in __
A
beta-carotene
22
Q
what important properties are in anthocyanins found in purple or red-fleshed potatoes?
A
antioxidant and anti-inflammatory properties
23
Q
are sweet potato leaves edible? what do they provide?
A
yes, provides leafy greens
24
Q
what is the scientific name of yams?
A
Dioscerea alata
25
per 100 g boiled yams and sweet potato, what are their E and vit A amounts?
100 g boiled yams
E (kcal) = 116
Vit A (RAE) = 6
100 g boiled sweet potato
E (kcal) = 76
Vit A (RAE) = 787
26
what is the scientific name of cassava?
Manihot esculenta
27
cassava or __ is high in __ but low in __ and essential __
manioc, carbohydrates, protein, micronutrients
28
what does high consumption of cassava lead to?
can result in hidden hunger and kwashiorkor
29
which part of the cassava is richer in protein and micronutrients than the tuber?
its edible leaves
30
per 100 g boiled cassava, what are its calories and carb amounts?
calories = 112 kcal
carbs = 27 g
31
what is the difference between yuca and yucca
yuca = cassava or manioc
yucca = ornamental, green, stiff plant
32
what is tapioca?
dried starch
33
what is tapioca made into in Brazil?
bread
34
what is tapioca used as in manufactured foods?
thickening agent
35
where is tapioca used in Asia?
tapioca pearls for Asian bubble tea and tapioca pudding
36
__ is the only major staple food crop that can be __ __ unless prepared correctly
cassava, lethally toxic
37
what do raw or unprocessed cassava tubers and leaves contain?
contains cyanogenic glycosides which can release cyanide
38
what are the two ways cyanide can cause poisoning?
ingested and inhaled
39
what are the two classifications of cassava cultivars? describe them.
sweet cultivars = have lower [cyanide] and the tubers only require peeling and boiling before consumption
bitter cultivars = require more elaborate preparation such as peeling, grating, fermenting and drying
40
how to reduce cyanide poisoning in cassava leaves?
dry, pound and boil the leaves
41
how to reduce cyanide poisoning in cassava bitter tuber?
1. peel = the peel contains most of the cyanide-producing compounds
2. soak and ferment for 4-6 days = also causes release of some bound minerals like Ca and Mg
3. cook thoroughly (boil, roast or bake)
4. pair with protein = sulphur-containing aa (Met and Cys) are required to detoxify cyanide in humans
42
what does fermentation do to cassava bitter tuber?
causes release of some bound minerals like Ca and Mg
43
what aas are required by humans to detoxify cyanide?
Met and Cys
44
where did the traditional Mediterranean diet first started?
from southern Europe, specifically, Italy, Greece, Spain and Portugal
45
which countries in North Africa, Middle East and Southern Europe border the Mediterranean Sea?
North Africa: Morocco, Egypt, Libya
Middle East: Lebanon, Palestine, Turkey, Syria
Southern Europe: Greece, Italy, Spain, Croatia, Albania
46
what are the 3 main components of the Mediterranean diet and how often do they consume it?
red meat and sweets = once a week (infrequent consumption)
fish, seafood, white meat, eggs, yogurt and cheese = twice a week (regular consumption)
F&V, whole grain, olive oil, nuts, legumes and spices = daily consumption
47
the Mediterranean diet is high in what types of foods?
plant foods
F&V
minimally refined grains
potatoes
beans
N&S
locally grown fresh foods
olive oil (virgin and extra virgin)
48
what is the primary fat source in the Mediterranean diet?
olive oil
49
the Mediterranean diet is moderate in what types of foods?
dairy
poultry
wine
fish
50
the Mediterranean diet is low in what types of foods?
red meat
added sugars
51
what are the 4 nutrition components of the Mediterranean diet?
high fibre
low added sugar
healthy fats
variety of protein sources
52
what are the 5 effectors of the Mediterranean diet and what do they lead to?
- reduced SFA intake = leads to low LDL-cholesterol
- reduced aa intake = leads to decreased nutrient sensing pathways and increased resistance to stress
- microbiota-derived metabolites = leads to increased genomic stability
- increased phytochemical intake = leads to decreased inflammation, decreased oxidative stress and increased immune function
- reduced calorie intake = leads to increased insulin sensitivity and decreased growth factors
53
in the Mediterranean diet. what foods make it a high fibre diet?
legumes/pulses
F&V
whole grains
54
why is high fibre important in the Mediterranean diet?
- helps you live longer
- increased dietary fibre intake is associated with reduced risk of dying from CVD and some cancers
55
how much fibre is consumed daily eating a traditional Mediterranean diet?
30-40 g
56
What plant antioxidants are present in tomato, lemon juice, alliums, and herbs?
tomato = lycopene
lemon juice = ascorbic acid
allium = sulfur compounds
herbs = rosmarinic acid
57
what herbs are included in the Mediterranean diet?
rosemary, basil, oregano, thyme, lemon balm, sage, mint
58
what is sofrito?
a sauce made from frying tomatoes, onions, garlic, and aromatic herbs in olive oil
59
alcohol has been associated with a __ risk of heart disease when consumed in moderation
reduced
60
in the Mediterranean diet, how much wine is consumed daily for women and men?
women (or men over 65) = no more than 5 ounces or 150 mL
men under 65 = no more than 10 ounces or 300 mL
61
what is used to examine the relationship between adherence to the Mediterranean diet and disease?
dietary pattern
62
Dietary patterns do not focus on single __ or __; rather, it examines overall __.
nutrient, food, diet
63
what lifestyles are included in the Mediterranean diet?
- socializing with friends
- eating together and food sharing
- everyone involved with cooking
- close to nature
- physically active
- adequate sleep
64
what is the origin of The Olive Tree?
Mediterranean origins -> agricultural expansion
65
what are the traits of The Olive Tree?
- long-lived
- slow growing
- cultural significance
- survive harsh weathers
66
what are olives?
fruit produced by trees from the family Oleaceae
67
what group of fruits do olives belong to?
drupes
68
what does the colour of olive show?
- green = unripe
- dark purple to black = ripe
69
what causes the bitter taste of olives when eaten off the tree?
due to phenolic compounds
70
what must be done to reduce bitterness of olives?
must be cured by either one:
- packing them in salt
- soaking them in brine
- using alkaline substances such as lye water solution
71
most olives are harvested to make __, with only a minority used for __ __
oil, table olives
72
what country produces the most olive oil than any other country?
Spain
73
which countries do not grow olive trees?
Canada and England
74
what nutritional elements do olives present?
- MUFA oleic acid n-9
- Vit E (alpha-tocopherol)
- phytochemicals
- phenolic compounds
- fibre
- sodium
75
olives are __ and anti-__
antioxidant, anti-inflammatory
76
which omega FA does canola oil fall into? how about olive oil?
canola oil = omega-6 FA
olive oil = omega-9 FA
77
are omega-6 PUFA or MUFA?
PUFA
78
are omega-9 PUFA or MUFA?
MUFA
79
are omega-3 PUFA or MUFA?
PUFA
80
under where in PUFA omega-3 does canola fall into?
ALA = alpha-linolenic acid
81
what is traditional olive oil?
'cold pressed' oil
82
how is traditional olive oil made?
fresh olives (fleshy fruit + pit) are pressed soon after harvest with mechanical pressure but NO high heat or chemicals
83
what machines are used in traditional olive oil making?
- traditional millstone
- modern mill
84
what colour is unfiltered cold-pressed olive oil?
bright yellow
85
how is extra virgin olive oil (EVOO) made?
obtained by mechanical means without the use of high heat or chemicals
86
what are the 3 steps to make EVOO?
- crush olives
- centrifuge (to remove water)
- filter
87
no __ of any kind are permitted for EVOO
additives
88
no more than __ g of __ __ __ in 100 g of oil (<= 0.8% __ __)
0.8, free oleic acid, free acidity
89
what sensory characteristics does EVOO have?
excellent flavour and odour characteristics such as:
- fruity
- pungent
- bitter
- peppery
- not musty or earthy
90
how is virgin olive oil made?
same way as EVOO, through mechanical means without the use of chemicals or high heat
- crush olives
- centrifuge (to remove water)
- filter
91
virgin olive oil is points _ and _ for EVOO
1, 2
92
how much free acidity for EVOO vs virgin olive oil?
EVOO = 0.8 g/100 g free oleic acid or <=0.8% free acidity
Virgin Olive Oil = 2 g/100 free oleic acid or up to 2.0% free acidity
93
what sensory characteristics does virgin olive oil have?
reasonably good flavour and odour with slight defects
94
what is refined olive oil?
poor quality olive oil that has been refined with heat or chemicals to remove defects such as high free acidity, poor flavours and odours
95
what defects are removed using heat and chemicals in refined olive oils?
high free acidity
poor flavours and odours
96
refined olive oil may be __ with EVOO or virgin oil
blended
97
refined olive oil may be labelled as what?
- light olive oil
- pure olive oil
- olive oil
98
what sensory characteristics does refined olive oil have?
flavourless and odourless
light in colour
99
what does the refinement process of olive oil do to the bioactive compounds?
reduces the % of bioactive compounds
100
what are the benefits of EVOO?
- vit K, E (alpha-tocopherol)
- carotenoids (beta-carotene, lutein)
- contains several polyphenols, including oleocanthal
- preventative role against age-related degenerative diseases such as CVD and some cancers
101
vitamin E are __
antioxidants
102
what does vit E do?
prevents oxidative rxns in the human body
prevents rancidity and extends shelf-life of oil
103
what are polyphenols?
are antioxidant and anti-inflammatory organic compounds found in plants which can modulate abnormal cellular signalling induced by pro-inflammatory stimuli and oxidative stress
104
which olive oil type is most susceptible to fraud and adulteration and why?
EVOO
may:
- not contain olive oil
- be refined oils or blend of EVOO and refined olive oil
- be diluted with cheaper oils like soybean, peanut, palm or canola oil
105
which association tests olive oil?
North American Olive Oil Association (NAOOA)
106
what does the NAOOA do for the tests?
looks if manufacturers adhere to the physico-chemical standards set by International Olive Council (IOC) for both purity and quality
107
what to look for to see if EVOO is the real deal?
- dark bottle
- harvest date
- expensive
- tastes slightly bitter and pungent
- may have a peppery finish at the back of the throat from the polyphenols
108
compare saturated fat, linoleic (omega-6) and alpha-linolenic (omega-3) of olive and canola oil.
saturated fat = olive oil is double of canola
omega-6 = canola has almost double of olive
omega-3 = canola has 9x olive
109
canola oil is a rich source of __
MUFA
110
out of all common culinary oils, canola oil has the lowest amount of what fat?
saturated fat
111
canola oil is rich in __ FA which are believed to __ risk for heart disease
omega-3, reduce
112
low n-6/n-3 ratio of _:_ for canola oil
2:1
113
1 serving canola oil provides __% of the recommended daily intake of __ __ for adults
16, vitamin E
114
what family are legumes from?
from Fabaceae or Leguminosae botanical family
115
what foods are included in legumes?
- beans
- peas
- lentils
- peanuts
- soybeans
116
legumes are what type of proteins?
plant-based
117
what are legumes high in?
high fibre
118
what are legumes?
a legume refers to any plant from the Fabaceae family that would include its leaves, stems and pods
119
what are pulses?
a pulse is the edible seed from a legume plant and includes beans, lentils and peas
120
beans : chickpeas and __
hummus
121
beans : fava beans and __
ful
122
what is falafel?
fried chickpeas or fava beans
123
where did wheat originate from?
- origins from farming and agriculture
- started in Mesopotamia and spread through the Levant to Ancient Egypt
124
Mesopotamia is modern day what?
Iraq and Syria
125
The Levant is modern day what?
Syria, Lebanon, Jordan and Palestine
126
what is the difference between whole vs refined grain?
whole grain = contains entire grain kernel
refined grains = have been milled in which the bran and germ is removed
127
give examples of whole grains
whole wheat flour, bulgur (parboiled wheat), cracked wheat, whole cornmeal, brown rice
128
give examples of refined grains
white flour, degermed cornmeal, white rice
129
give examples of wheat products and what they are made into
- bulgur (whole wheat) made into pilaf
- durum wheat made into couscous and pasta
- bread wheat made into bread
130
how is bulgur made?
parboiled (partially boiled), dried and ground
131
4 kinds of durum
- semolina
- couscous
- pasta
- bulgur
132
what is pita bread made of?
wheat
133
what is sourdough bread?
wheat bread leaved with sourdough starter
134
African food systems are __, __ and deeply __
diverse, resilient, cultural
135
what is a food system?
includes all elements and activities involved in the production, processing, distribution, preparation, and consumption of food and their outcome on nutrition, health, society, economy and the environment
136
what are the 3 factors that influence African food systems?
ecological, cultural and economic factors
137
what are the 4 key challenges in African food systems?
poverty, inequality, climate change and food insecurity
138
what are the 5 priority areas that the FSNet-Africa has identified?
- food system governance
- Indigenous crops and African foods
- innovations for smallholder farmers
- consumer preferences
- food loss and waste
139
what Indigenous crops support nutrition and resilience?
- egusi
- moringa
- sweet potato leaves
- cowpea
140
what are the UN regions of Africa?
- Northern Africa (Morocco, Tunisia, Algeria, Libya)
- Western Africa (Ghana, Nigeria, Senegal)
- Central Africa (Cameroon, Democratic Republic of Congo, Angola)
- Eastern Africa (Ethiopia, Kenya, Tanzania)
- Southern Africa (South Africa, Namibia, Botswana)
141
what are the 10 most popular foods in Africa?
- meat roasted over charcoal all over Africa
- fried plantain
- injera in Ethiopia, Eritrea and Somalia
- stiff porridge in West Africa
- rice mixed dishes in East Africa of South Asian origin
- Stiff maize porridge in East and South Africa
- South African chili pepper sauce of Portuguese origin
- West African meat stew simmered with peanuts
- Fried wheat bread in East Africa
- Tagine in North Africa
142
what is injera?
a spongy soughdough/sourdough flatbread
143
what is stiff porridge made of?
made form pounded cassava, yams or plantains
144
what are other popular foods in Africa that were not mentioned?
- Jollof rice in West Africa
- semolina
- couscous served with vegetables and chickpeas
145
what is Tagine?
a type of cookware and also the name of a North African dish
146
what is semolina?
middlings of durum wheat
147
what religions influence African food culture?
- Easthern Orthodox Christians in Ethiopia
- Islam in North Africa and Nigeria
- other local food taboos
148
lactose __ is common in Africa, therefore, __ milk products and cheese are consumed
intolerance, fermented
149
some African herders are lactase persistent. true or false
true
150
what are the animal protein sources of people who live in coastal regions in Africa?
fish
151
what are the other animal proteins consumed in Africa?
cow, sheep, goat, camel, chicken, wild game
152
what are the constraints of eating red meat in Africa?
not eaten often or in large quantities due to economic constraints
153
what does the lack of red meat consumption lead to?
lead to protein deficiency and it is common in some regions
154
what are the pros and cons of bush meat consumption as protein source?
pros: valuable protein source to humans
cons: threatens some wild animal species and risks the spread of zoonotic diseases
155
what carbohydrates are served with stew, soup or sauce in Africa?
- rice in West Africa
- couscous in North Africa
- plantains
- unleavened wheat flat bread in East Africa
- fermented teff or sorghum flat bread in Ethiopia
- stiff mash or porridge
156
what is chapatti?
unleavened wheat flat bread of South Asian origin and is served with stew, soup or sauce in East Africa
157
give examples of mash or porridge and what are they made of?
ugali or fufu
made from maize (East Africa) or
coarse grains (sorghum, millet), plantains, or tubers (yams, cassava) (West Africa)
158
how is fufu made?
pounding by wooden pestle and mortar
159
what are Tanzanian meals? give examples.
- corn porridge (ugali)
- vegetable sauce
- fried plantain
- fried white potato
- goat
- vegetables
- stew with pasta
160
what deficiencies are present in many women in sub-Saharan Africa? what caused this?
hidden hunger
Fe, I, vit A and Zn deficiency
161
what does undernutrition affect?
affects early childhood development becausde a child's brain and CNS are compromised
162
what are the sociocultural reasons for nutritional deficiencies?
- food taboos and cultural beliefs about food can cause malnutrition and food hunger
- newborn infants are deprived of colostrum in some regions
- Fe supplements must be taken by pregnant women but some associate it with disease so they refuse to take them
- taboos are often directed at women of reproductive age and children
- taboos often include protein-rich animal food and micronutrient-rich food
163
give examples of taboo food in South Africa
oranges and orange juice = baby will be born with yellow skin and eyes
fish = baby will be born with scales and skin rash
chicken = child may grow up walking like a chicken
baboon and vervet meat = child will be naughty and behave like a monkey
antelope meat = baby will behave like an antelope
164
what palm is native to West Africa?
oil palm tree or *Elaeis guineensis*
165
where does palm oil vs palm kernel oil come from?
palm oil = comes from palm fruit
palm kernel oil = extracted from palm seed
166
what are the similarities between palm oil and palm kernel oil?
- semi-solid at room T
- stable at high cooking T
- high in SFA
- used in processed foods (refined palm oil) and commercial cooking/frying due to low cost and longer shelf life (PKO)
167
what SFA is present in palm oil vs palm kernel oil? what do they cause?
palm oil = palmitic acid
palm kernel oil = lauric acid
both associated with CVD risk
168
what are the differences between palm, oil and palm kernel oil?
palm oil
- extracted from the pulp of the oil palm fruit
- ~50% sat fat (mostly palmitic)
- unrefined red oil used for cooking, frying and food ingredient
- contains carotenoids and members of vit E family
palm kernel oil
- extracted from seed of the oil palm fruit
- ~85% sat fat (mostly lauric)
- like coconut oil in terms of chemical composition, physical characteristics and uses
- does not contain carotenoids and low in tocopherol and tocotrienols
169
Palm oil is __% SFA, __% PUFA and __% MUFA
50, 10, 40
170
what carotenoids are present in palm oil?
alpha-carotene, beta-carotene and lycopene
171
what vit E members are present in palm oil?
tocopherols and tocotrienols
172
a study found __ acid promotes metastasis or cancer spread
palmitic
173
lauric and palmitic acid raise blood cholesterol levels. true or false
true
174
what animal is endangered due to habitat loss from palm oil cultivation?
Sumatran orangutan
175
what 3 native African cereals grow in harsh environments prone to dorught where other crops grow poorly?
sorghum, millet and teff
176
what nutriets are coarse grains rich in?
- protein and aa profile (Met, Cys, Lys)
- insoluble fibre
- Fe, Zn
- phytochemicals with antioxidant properties
177
sorghum, millet and teff are __-__.
gluten-free
178
why did consumption of coarse grains decline?
because people favoured wheat and rice more
179
what type of cancer is high risk in African Americans?
colon cancer
180
what is the standard American diet?
- meat-based
- high kcal
- high fat (from vegetable oils and animal fat)
- high sodium
- low fibre
181
what food consumption increases risk of colon cancer?
red and unprocessed meat
182
meat processing leads to the formation of what? how does this happen?
formation of carcinogenic chemicals like N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH) because red meat contains heme iron
high T cooking can produce these chemicals including heterocyclic aromatic amines (HAA) and PAH
183
what is soluble fibre?
- dissolves in water
- thick gel and slow nutrient absorption
- prevents blood glucose and insulin spikes
- traps sat fat, lowering LDL-C
- fermented in colon, producing SCFA which feeds good bacteria
184
what is insoluble fibre?
- does not dissolve in water
- increase transit of food through digestive system
- adds bulk to stool
- prevent constipation, hemorrhoids and diverticulitis
- resistant starches can be fermented in colon and act as prebiotic fibre to form SCFA
185
what is butyrate?
SCFA formed in the colon which is the preferred fuel of colon cells
186
what makes up the traditional African diet?
- minimally processed foods
- high fibre and starchy carbohydrates
- low in animal protein, small portions of meat, few eggs
- low dairy intake (often fermented)
187
what is the diet of rural South African individuals?
stiff maize porridge with salt
vegetables
homemade fermented unpasteurized milk full of probiotics
seasonal vegetables like corn, pumpkin, spinach, papaya
188
how is food usually cooked in rural South Africa?
generally boiled and cooked in cast iron pots on open wood fires
189
what meat are slaughtered on ceremonial occassions in rural South Africa?
cattle
190
how can people lower their risk of colon cancer?
eating more fibre and less red meat
191
Are colonic epithelial proliferation rates high or low in a
healthy gut?
low = characteristic of non-precancerous condition
192
Are rapidly dividing colon cells a risk factor for cancer?
yes = high epithelial proliferation rates are considered a characteristic of a precancerous condition
193
Which intervention diet caused the most colon cell
proliferation and inflammation?
standard american diet
194
Which intervention diet resulted in the production of most
butyrate?
high-fibre African style diet = generally plant based
195
What is butyrate, and why is it important to gut health?
- a good SCFA
- produced when gut flora ferments fibre
- important to gut health because it is anti-inflammatory and anti-cancer
196
where do herbs and spices come from?
herbs = from leaves of a plant
spices = seeds, root, fruit, flowers, or bark of a plant
197
what are the common South Asian spices?
- garlic
- ginger
- turmeric
- cumin
- fenugreek
- cardamom
- mustard seed
198
what do the common South Asian spices contain?
many are antioxidants and have anti-inflammatory and antimicrobial properties
199
what is curry?
a dish seasoned with a combo of spices and herbs with oils often added
200
where is curry often served?
in South Asia (India and surrounding countries) but also in other parts of Asia and the Caribbean Islands
201
what ingredients can curry sauce be made of?
yoghurt, cream, coconut milk, legume puree
202
what is turmeric?
a member of the ginger family
found in many curry spice blends and tarka recipes
used in traditional Indian medicine
203
what plant compound is found in turmeric and what does it do?
curcumin = possesses antioxidant, antiinflammatory and antimicrobial properties
204
the flavours of the mother's diet are transmitted through the __ __ and the taste and aroma of __ __
amniotic fluid, breast milk
205
what is the scientific name for cilantro?
*Coriandrum sativum*
206
which countries uses cilantro to flavour their foods?
South Asia, Mexico, China, Thailand and Vietnam
207
what is the difference between cilantro and coriander in Canada?
cilantro = leafy portion of the plant
coriander = seeds
208
what do they call the leaves in UK?
coriander or Chinese parsley
209
what does cilantro contain that differentiates its taste from coriander?
contains aldehydes
210
where are chili peppers brought from?
from New World (Americas) to the Old World (Europe, Asia and Africa)
211
describe spicy
used to refer to food that has strong spice flavours such as cinnamon and ginger
also refers to food that contains 'hot' spices
212
describe piquant
has moderately sharp flavours such as onions and sauerkraut
some people use piquant to describe heavily spiced food that does not have heat
213
describe pungent
has a strong, sharp, smell or flavour like horseradish, ginger, wasabi, kimchi and hot chili peppers
typically have a sensation of 'heat' that may be unpleasant to some people
214
what is sriracha made of and which cuisines uses it?
made form chili peppers, garlic, vinegar, salt and sugar
used in Thai, Viet and Chinese cuisines
215
where is capsaicin found in pungent (hot) peppers?
found in the pith that holds the seeds
216
what are the 5 tastes generated in the taste buds?
- sweet
- sour
- salty
- bitter
- umami
217
what is chemesthesis?
the sense of irritation, heat or cooling that arise when chemical compounds on the skin and mucus membranes activate somatic sensory nerves associated with pain and touch
218
what happens when you eat capsaicin?
when chemical compounds bind to pain receptor in your mouth called TRPV1
219
where can you find TRPV1?
all over your body including skin, mouth, nose, eyes, digestive tract and anus
220
how is the intensity of the 'heat' of chili peppers measured?
- reported in Scoville heat units (SHU)
- measured using HPLC
221
1000 mL sugar to dilute 1 mL pepper extract for hotness to be undetectable, SHU = __?
1000
222
what compounds found in chili peppers cause a burning sensation when they come into contact with mucous membranes?
capsaicin and dihydrocapsaicin
223
capsaicin is a __ chemical
lipophilic
224
Health Canada recommend Canadians to consume __ per day and not exceed __ per day for sodium. Its equivalence is __ __ of salt
1500 mg, 2300 mg, 1 tsp
225
what is the avg daily sodium intake of Canadians?
2760 mg
226
what is the CDRR for sodium?
2300 mg/day
227
how to convert sodium to salt?
g sodium x 2.53 = g salt
228
what is monosodium glutamaye (MSG)?
a sodium salt of glutamic acid
229
what is the purpose of MSG in cooking?
a flavour enhancer to give food an umami taste and common in Asia
230
which flavour do you perceive more when using MSG?
umami = describe savoury flavour
231
why does seaweed enhance the flavour of food?
enhancement comes from the amino acid L-glutamate
232
does MSG occur naturally in food?
Glutamate, the key component of MSG is abundant and common part of our diet (protein-rich foods)
233
what is Chinese Restaurant Syndrome?
- describe unpleasant after-effects after eating Chinese food
- symptoms: general weakness, palpitation, numbness in the back of the neck then to arms and back
234
would you still have MSG in your body if you did not eat any food containing it?
yes because our bodies can make glutamate through the Krebs' cycle
235
what is L-glutamic acid?
- one of the 20 aa that make up natural proteins
- source of flavour enhancement in seaweed
- MSG is salt form of glutamic acid
236
what happens to MSG when it hits the mouth?
MSG dissolves in saliva into free sodium and glutamate ions
237
what is glutamic acid?
a naturally occurring non-essential aa
238
where is glutamic acid found?
- naturally in meat, tomatoes, cheese and mushrooms
- processed foods containing hydrolyzed vegetable ptn, ptn isolates, hydrolyzed yeast extract
239
can the human body make glutamic acid?
yes
240
how is glutamic acid from MSG metabolized?
same way as glutamic acid in food is metabolized
241
MSG is __% Na while table salt is __% Na
12, 39
242
1 tsp MSG = __ mg sodium
700
243
what is the avg daily intake of MSG in Japan and Korea?
1.2-1.7
244
MSG has __ sodium seasoning than table salt
lower
NU FS 223
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