Evolution of Man and Food: From Cooking to Industrial Revolution, Cheat Sheet of Food science

Download Evolution of Man and Food: From Cooking to Industrial Revolution and more Cheat Sheet Food science in PDF only on Docsity! Week #1 1. Which of the following have been associated with increases in human brain size? Harnessing fire Increased consumption of meat 2. Which of the following supports the idea that cooking was responsible for the evolution of men? Smaller teeth, larger brain, smaller guts and larger body mass Industrial revolution had what characteristics 3. The following changes occurred to man and support the idea that fire/cooking were instrumental in the evolution of man Smaller guts, increase in brain size 4. Which of the following characteristics best describes the Neanderthal man? Nomadic Society Hunter gatherer that spent time savaging and foraging for food 5. The industrial revolution occurred before the Agricultural revolution and was responsible for the large manufacturing industries we see today. False 6. Which of the following best supports the idea that cooking is responsible for the evolution of Homoerectus? Smaller guts and teeth 7. The following event was instrumental in the sudden increase in the population of the World. The discovery of penicillin 8. The main goal of the agricultural and industrial revolution was to Create a stable food supply 9. Which of the following are considered physiological aspects of food Energy and water 10. The Yin and the Yang concept is an Eastern age old belief that refers to the "energetics of food" True 11. Which of the following best describes Halal laws concerning food? Has specific slaughter requirements and a blessing is pronounced as an animal is being slaughtered 12. Which statement correctly describes the different between Hala and Kosher? Alcohol is prohibited in halal not kosher 13. Which of the following describes food as a status symbol? I had a dinner party and only served organic foods and the Domaine De La Romanee-Conti wine which costs $1.6 million 14. The following describes a man in the Agricultural Revolution Man and his family who built a house in a settlement and started growing corn and vegetables and was also raising sheep and goats 15. The following were instrumental in ensuring man evolved beyond other species Communication Introduction of fire and cooking 16. Which of the following represents the ideal aspect of food Corn is one of the staple crops grown in Zambia. But this year we had a drought and so we do not think we have enough corn to feed the entire country this year 17. Which of the following represents the physiological aspect of food Can someone tell me what the nutritional composition of this bean salad is 18. Eating kosher means: Dairy and Meat products cannot be mixed or prepared using the same utensils Quiz #2 1. Which molecules are simple sugars Monosaccharides: glucose, fructose and galactose Disaccharides: Lactose, maltose, sucrose 2. Which molecules are complex sugars Starches, oligosaccharides, polysaccharides 3. Monosaccharides and Disaccharides are two types of __________. Hydrolysis 26. Caramelization requires the use of enzymes to produce flavor and color False 27. Insects, Soy and blood are great additions to our diet or replacement foods in our diet because they __________. Excellent sources of proteins 28. Olestra is a molecule produced by ____________. Chemically binding fatty acids to sugar molecules   29. According to regulatory rules, up to 1% fat can be kept off the label True 30. How many calories in a gram of fat: 9 31. How many calories per gram of carbohydrates: 4 32. How many calories in a gram of protein: 4 33. Which of the following bonds stabilizes the alpha helix secondary structure of proteins? Hydrogen Bonds 34. The functions of many proteins such as storage, defense, enzymes rely on ___________. Three dimensional shape 35. Process that breaks down proteins into amino acids Hydrolysis 36. Diluting a food with water will ____ the % calories from fat. Not change Quiz #3 1. Which of the following describes a fruit. Select all that apply.  Part of a plant that is eaten alone or as a dessert  Part of the plant that contains seed 2. Fruit descriptions and classifications  Berries: blueberries, papaya, guava, tomato, banana  Drupes: peach, apriocot, mango  Pomes: Apple, pear  Hesperidium: orange (citrus)  Legumes: green beans  Pepo: watermelon Pigments:  Chlorophyll: spinach  Beta-carotene: carrot  Lycopene: watermelon  Betalains: red beet 3. Butter, margarine and other products are often colored yellow by adding ______ a natural colorant that also provides antioxidant activity. Annatto 4. The Olive-brown color of cooked green vegetables is due to  _________  pigment in which porphyrin ring has lost central _________ atom. Pheophytin, Mg 2+ 5. What is the role of ethylene in fruits? Promotes ripening with increased concentration 6. Vitamins Fat soluble Water Soluble Vitamin E= antioxidants (protects cells from damage), immune function. Vitamin C=Tissue growth and repair Vitamin K= Protein synthesis, blood clots Vitamin A= Immune system, vision, reproduction. Pigments: Chemical molecules, natural or synthetic that impact color Antioxidants: protect cells from free radicals and extend shelf life of products Free radicals: toxins from smoking/ drinking 7. Importance of phytochemicals:  Antioxidant properties  Hormonal action menopause osteoporosis  Stimulate enzymes  DNA replication interference: cancer  Antibacterial effects  Prevent bacterial cell attachment 8. Is every antioxidant a phytochemical? No 9. Heme compounds are: Responsible for color in meat. Myoglobin: primary pigment, pigment found in blood, muscle tissue. Hemoglobin: carries oxygen in bllod 10. Why is prepackaged meat red on outside and brown inside: the outside is exposed to oxygen which produces oxymyoglobin which is red. Inside can’t get as much oxygen. 11. Chlorophyll:  Major light harvesting pigment in plants, algae and photosynthetic plamrs  Found in chloroplast/ fat soluble pigment  Use energy from sunlight to produce glucose from CO2 and water  Not stable  Olive color Mg is replaced by H  Mg replaced by Cu it’s bright green 12. Carotenoids: beta carotene, lycopene, saffron(expensive), turmeric(saffron replacement)  Added to butter (annatto)  Fat soluble  Most widespread pigments  Photo-protector plant tissue  Precursor of vitamin Q 13. Flavonoids: antioxidants, polyphenols  largest family of polyphenolic compounds  Water soluble  3 OH GROUPS Anthocyanins: PH, temp and oxygen concentration affect anthocyanins. Unstable pH affects color Betalains Water soluble 14. High amounts of fruits and vegetables can be toxic.