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HNSC 1200

This class was created by Brainscape user Holly Webber. Visit their profile to learn more about the creator.

By: Holly Webber
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Decks in this class (29)

Topic 1: Part A and C
Food,
The science of food the nutrients...,
Nutrients are
90  cards
Topic 1: Part D
World population is over,
There is enough food produced in ...,
North american produces over ____...
40  cards
Topic 1: Part B
Sensory evaluation,
6 reasons to use sensory evaluation,
Taste is determined by both
30  cards
Topic 2: Part A
Agriculture revolution,
Salting,
Late 15th century when
38  cards
Topic 2: Part B
Food processing,
Basic principles of food processi...,
Moisture removal
33  cards
Topic 2: Part C
Thermal processing,
Thermal processing can cause a lo...,
Sterilization
32  cards
Topic 2: Part D
Sterilization treatment of food w...,
3 different types of radiation ar...,
Why use irradiation
23  cards
Topic 2: Part E
Main purpose of food packaging,
Common food packaging materials i...,
The type of packaging used is oft...
16  cards
Topic 3: Part A
Greatest health risk from food is,
Experts ranking of health hazards...,
Health canada and the canadian fo...
15  cards
Topic 3: Part B
Microbial food poisoning food bor...,
Major source of contamination of ...,
3 hazards
36  cards
Topic 3: Part C
Hazard analysis critical control ...,
Haccp is a,
Haccp is a food safety protocols ...
5  cards
Topic 3: Part D
Steps to food safety at home,
Shopping,
Storage
10  cards
Topic 3: Part E
Non bacteria food contamination,
Viruses,
Hepatitis a
37  cards
Topic 3: Part F
Some food usually of plant origin...,
Toxin,
Plants produce
38  cards
Topic 3: Part G
Pesticides agriculture chemicals,
Terms under the umbrella pesticides,
What fraction of conventionally g...
17  cards
Topic 3: Part H
Heavy metals,
Environmental contaminants pollut...,
Mercury
20  cards
Topic 3: Part I
Food additives,
Are food additives intentional or...,
How long have food additives been...
39  cards
Topic 3: Part J
Food allergy,
Food allergens also known as,
In canada food allergies affect h...
35  cards
Topic 4: Part A
Water is an,
We can survive how many days with...,
In the body water becomes the
45  cards
Topic 4: Part B
Carbohydrates cbo includes,
Carbs consist of,
Carbs are formed in
82  cards
Topic 4: Part C
High carb foods are often process...,
Corn,
Durum wheat
32  cards
Topic 5: Part A
Fats oils and fat substitutes inc...,
Oils unsaturated fats are,
Fats saturated fats are
18  cards
Topic 5: Part B
Butyric acid,
Stearic acid,
Palmitic acid
37  cards
Topic 5: Part C
Winterization of fats,
Oils can become cloudy at lower t...,
Winterization of fats involved lo...
27  cards
Topic 5: Part D
Linoleic acid c18 2n6 is an,
Alpha linolenic acid c18 3n3,
Both fatty acids have been report...
25  cards
Topic 5: Part E
Proteins,
Proteins plays several important ...,
Enzymes
21  cards
Topic 5: Part F
Functions of proteins in foods,
Non enzymic browning reactions,
Caramelization
26  cards
Topic 5: Part G
Animal proteins,
Meat,
Red meat has
50  cards
Topic 5: Part H
Vitamins,
Vitamins facilitate,
How many vitamins are there
25  cards

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HNSC 1200

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