Food Science Test Prep 2 PDF

Food Science Test Prep 2 Vitamins 1. What is the definition of vitamins? Vitamins are organic compounds in very small quantity that are essential in nutrition. 2. List water-soluble vitamins: Some water soluble vitamins are Vitamin C and B 3. List fat-so...

Food Science Test Prep 2 Vitamins 1. What is the definition of vitamins? Vitamins are organic compounds in very small quantity that are essential in nutrition. 2. List water-soluble vitamins: Some water soluble vitamins are Vitamin C and B 3. List fat-soluble vitamins: Some fat-soluble vitamins are A, E, D, K 4. List one example of a good food category for all vitamin sources: There isn’t a single food category that has all vitamins. 5. Why is vitamin fortification necessary? It is necessary because it can offer a good medium of delivering vitamins that are difficult to obtain otherwise. Give two examples of products where vitamin fortification is required: Milk gets fortified with Vitamin D because milk has a lot of calcium and D helps our bodies absorb calcium. There is vitamin C in fruit juices. Minerals 6. Give examples of minerals that are generally fortified: Some examples of minerals that are generally fortified is iodine in salt and sodium in salt. 7. What are the functions and good food sources for the following minerals? Calcium: In milk, good for bone health and teeth Phosphorus: Fish, helps with energy production and bones Iron: Meat, important for hemoglobin production Sodium: Salt, helps with hydration and fluid balance Potassium: In bananas, helps with heart function Iodine: Salt, good for brain development Food Constituents 8. How much land in the United States is used for agricultural purposes? ⅓ of land available in usa  9. What is the average size of a farm in the United States? 441 acres Food Supply Chain 10. List the different entities in the food supply chain in the United States: Farms: use land and resources to grow the food Manufacturers: package and process the food as the first line handlers Wholesale and Logistics: these companies purchase the food and store it in their warehouses and then sell the products to retail outlets. Retail: retail food and customer stores. Grocery stores, convenience stores, restaurants Consumers: Fruits and Vegetables 11. What are the primary nutrients we obtain from fruits and vegetables? Fiber, vitamins, and minerals 12. What preservatives are added to fresh-cut fruits? Vitamin C is a preservative for freshness 13. What is blanching, and why is it necessary in preparing frozen or canned vegetables? Blanching is cooking with steam to inhibit harmful enzymes 14. What are the different methods of drying fruits and vegetables? Freeze-drying, sun-drying, convection oven 15. What form of fruit and vegetable products poses the most food safety risks? Fresh produce, since they are the highest in water content. In food history, many pastures (Cow farms) were near vegetable fields and the manure in water would runoff, and contaminate vegetable fields which would cause many pathogens. 16. What are some of the nutritional losses that occur with the following types of fruits and vegetable products? Fresh produce:none Juice: loss of fiber Frozen: none for fruits, blanched vegetables lose vitamins Canned: lose some vitamins and increase of salt  Dried: sundried loss of vitamins, no loss in freeze dried