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

Abram Friedman Occupational CenterFood science

The role of cooking and fire in human evolution, the characteristics of the industrial revolution, and the physiological aspects of food. Topics include the impact of cooking on brain size, the Neanderthal man's lifestyle, and the importance of fiber and antioxidants in our diet.

What you will learn

  • What are the characteristics of the Neanderthal man?
  • What are the physiological aspects of food?
  • How did cooking contribute to the evolution of man?

Typology: Cheat Sheet

2015/2016

Uploaded on 02/11/2022

trisha-nat
trisha-nat 🇺🇸

5 documents

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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
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Download Evolution of Man and Food: From Cooking to Industrial Revolution and more Cheat Sheet Food science in PDF only on Docsity!

Week #

  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
  1. 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
  2. Which statement correctly describes the different between Hala and Kosher? Alcohol is prohibited in halal not kosher
  3. 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
  4. 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
  5. The following were instrumental in ensuring man evolved beyond other species Communication Introduction of fire and cooking
  6. 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
  7. Which of the following represents the physiological aspect of food Can someone tell me what the nutritional composition of this bean salad is
  8. Eating kosher means: Dairy and Meat products cannot be mixed or prepared using the same utensils Quiz #
  9. Which molecules are simple sugars Monosaccharides: glucose, fructose and galactose Disaccharides: Lactose, maltose, sucrose
  10. Which molecules are complex sugars Starches, oligosaccharides, polysaccharides
  11. Monosaccharides and Disaccharides are two types of __________.

A flour that does not contain prolamines and glutelins

  1. Protein Denaturation can be described a The disruption of secondary and tertiary structures of a protein
  2. Lipids are important because They enhance food texture, provide flavor to food and are good heat transfer agents
  3. The primary function of lipids is _______. Long term energy storage
  4. The four basic lipid groups are _______. Triglycerides, Phospholipid, steroids and waxes.
  5. Diluting a food with water will _________ the % of fat by weight Decrease
  6. Diluting a food with water will ____ the % calories from fat. No change
  7. Which of the following statements is correct? Select all that apply.  There are two types of cholesterol HDL and LDL. We should consume foods high in HDL as it may lower our risks for heart disease  Monounsaturated fats are mainly obtained from plant sources and are good for us  Margarine is sold in the stores and contains transfats, however, we are encouraged to lower our intake of foods like margarine because they are high in transfats
  8. Saturated vs unsaturated fatty acids. Quinks= undaturated Saturated: no quinks
  9. ______ are solids at room temperature and _____ are liquids at room temperature. Fats; Oils
  10. The following statements about Trans Fats are true. Select all that apply.  Formed during the production of processes foods  Developed to increase the shelf life of foods
  11. Which of the following is not a method used to produce modified starches in the industry?

Hydrolysis

  1. Caramelization requires the use of enzymes to produce flavor and color False
  2. Insects, Soy and blood are great additions to our diet or replacement foods in our diet because they __________. Excellent sources of proteins
  3. Olestra is a molecule produced by ____________. Chemically binding fatty acids to sugar molecules
  4. According to regulatory rules, up to 1% fat can be kept off the label True
  5. How many calories in a gram of fat: 9
  6. How many calories per gram of carbohydrates: 4
  7. How many calories in a gram of protein: 4
  8. Which of the following bonds stabilizes the alpha helix secondary structure of proteins? Hydrogen Bonds
  9. The functions of many proteins such as storage, defense, enzymes rely on ___________. Three dimensional shape
  10. Process that breaks down proteins into amino acids Hydrolysis
  11. Diluting a food with water will ____ the % calories from fat. Not change Quiz #
  12. 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
  13. Fruit descriptions and classifications  Berries: blueberries, papaya, guava, tomato, banana
  1. Is every antioxidant a phytochemical? No
  2. Heme compounds are: Responsible for color in meat. Myoglobin: primary pigment, pigment found in blood, muscle tissue. Hemoglobin: carries oxygen in bllod
  3. 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.
  4. 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
  5. 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
  6. 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
  7. High amounts of fruits and vegetables can be toxic.
  1. The following produces flavor in Asparagus but also produces smelly urine Mercaptans
  2. Compared to meats, vegetables are high in: Fiber
  3. The following methods preserve food by inactivating bacteria and enzymes Sterilization
  4. Which of the following statements about pigments are true. Select all that apply.  Impart color to fruits/vegetables  Hemoglobin and myoglobin are pigments found in animals  Carotenoids are fat soluble pigments and are precursors of vitamin A  Flavonoids are water soluble pigments that are affected by pH temperature and oxygen concentration
  5. There are two types of fruit: Dry and Fleshy fruits True
  6. On average fruits usually contain more carbohydrates than vegetables True
  7. Which of the following describes an antioxidant A substance that may protect the cells against the effect of free radicals
  8. The following is a fat soluble major light harvesting pigment in plants, algae and bacteria Chlorophyll
  9. Fat soluble pigment in tomatoes Lycopene