Macronutrients
What macronutrient does the body use primarily for energy?
carbs
Bonus: what does it mean that carbs are "protein-sparing"?
What vitamin is found in carrots?
Vitamin A (from beta-carotene)
What provides the foundation in baking?
flour
Where does digestion start? Bonus: how?
Mouth
Bonus: breaks down food with digestive enzymes
Where can you find villi and microvilli and what is their function?
small intestine
function: increases surface area to absorb more
What are simple sugars/carbs? Bonus points if you can name some
1-2 sugar molecule (monosaccharides, disaccharides)
Bonus: glucose, fructose, galactose (sucrose, lactose, maltose)
What does it mean if vitamins are water soluble?
they aren't stored in the body for long
excreted in urine
You need more of these vitamins because they aren't stored.
What is gluten? What does it do in baking?
protein found in grains (wheat, barley, rye)
provides structure to trap air bubbles
When would we want less gluten?
What is celiac's disease?
Name a digestive enzyme in the mouth and what it breaks down.
Amylase - carbs (where else is amylase produced?)
Some lipase - fats
What is the role of the gallbladder?
stores bile released from the liver if it's not needed
bile breaks down what macronutrient?
What do proteins break down into?
amino acids
Can any amino acids be turned into carbs/energy?
What are complimentary proteins? What are some examples?
Which vitamins are fat soluble and what does that mean?
DEKA
dissolves/absorbs in fat and oils, stored in the body for longer periods of time
What ingredient provides texture, moisture, and helps emulsify? (what does emulsification mean?)
eggs
emulsification: mixing of 2 things that don't mix well
What macro nutrients are in eggs?
What is peristalsis and where does it occur?
series of wave-like muscle contractions to prep food for digestion
Throughout GI tract
Name which parts of the body make up the digestive tract. Bonus points: name the accessory organs
mouth, esophagus, stomach, small intestine, large intestine
Bonus: liver, pancreas, gall bladder
What does fat break down into? What is the role of fat?
glycerol and fatty acids via beta oxidation
role: insulation/cushion for organs, vitamin absorption, build hormones and cell membranes, taste/satiety, immune system functioning, brain development
How can we get vitamin D?
sunlight
fish (salmon), egg yolks, cheese, fortified foods (cereal, OJ, plant milk)
What creates CO2 to help bakery items rise?
yeast (what feeds yeast and what kills/inhibits yeast)
baking powder
baking soda
(bonus points if you know what the difference between baking powder and soda is)
Where does most absorption happen?
Small intestine
(small intestine walls supply digestive juices/enzymes to break down food and absorb nutrients)
Which organ produces the most digestive enzymes? Bonus: name some of the enzymes produced and what they break down
pancreas
bonus: amylase, lipase, protease
What are some of the roles of protein?
muscle building/repair
act as enzymes and hormones
supports immune system
fluid balance and pH
energy (at times)
What vitamins are hard to get if you're vegan?
Vit B12, B6
what is the maillard reaction?
chemical reaction between amino acids and sugar when food is heated
creates browning of bakery item
How many sections are there of the small intestine? Bonus points if you can name the specific parts
3
duodenum, jejunum, ileum
What is glycogen and where is it stored? Why?
glycogen is the stored form of glucose
stored in the muscle and liver